Spelt Roast

For the spelt roast, finely chop the onion, coarsely grate the celery and carrot and cut the leek into rings. Bring vegetable soup to a boil, add spelt and vegetables and steam until soft.Separate eggs into yolks and clear. Mix almonds, hazelnuts, breadcrumbs, cheese, sour cream and egg yolks with the spelt mixture.

Beat the egg whites until stiff and gently fold into the cereal mixture. Cover a loaf pan with baking paper, fill in the mixture and bake the spelt roast in the oven at 180°C for about 20 minutes.

Preparation Tip:

Instead of spelt, green spelt is also very suitable.

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