Unfortunately, statements are still often made recommending spelt and PureSpelt for people suffering from gluten intolerance (coeliac or celiac disease). Spelt and PureSpelt belong to the group of grains that contain gluten and it is thus imperative that they are not eaten by sufferers of coeliac disease.
Leftover PureSpelt bread? Then conjure up this fruity, chocolatey bake. You can bet the leftovers will be devoured in no time.
Preparation time: approx. 30 minutes
Baking or cooking time: approx. 35 minutes
approx. 350 g leftover PureSpelt bread (like Zopf), in approx. 2 cm slices, torn up
350 g mirabelle plums, pitted and halved
approx. 150 g chocolate spread e.g. Nutella
500 ml milk
100 ml cream
75 g sugar
1 package of vanilla sugar
2 tbsp PureSpelt half-white or white flour
1 tbsp lemon juice
4 eggs
icing sugar for dusting
Place the pieces of torn up, PureSpelt bread with the mirabelle plums in the buttered dish. Drop teaspoons of chocolate spread evenly over the bread and plums.
Topping: whisk together all the ingredients and pour into the baking dish, covering evenly.
Bake: Bake for 35-40 minutes in the lower half of an oven preheated to 200 °C conventional (180 °C convection). Remove, and once lukewarm or cool, dust with icing sugar.
If desired, serve with vanilla sauce.
Instead of mirabelle plums, you can use other fruits or berries.
Collect leftover PureSpelt bread in a container and put it in the freezer until you have enough. This way, not a single piece of valuable bread is lost.
IG Dinkel, Judith Gmür-Stalder
