Green spelt balls:
- 150 g Küchenmeister Green Spelt Groats
- 700 ml vegetable broth
- 1 flax egg(1 tbsp. ground flax mixed with 3 tbsp. water)
- 4-5 tbsp. Küchenmeister Green Spelt Flour
- 1 tsp. garlic powder
- 1 tbsp. tomato paste
- 1 onion
- 3 garlic cloves
- 2 peppers
- 2 zucchinis
- 1 can diced tomatoes
Preparation for the green spelt balls:
Stir the green spelt groats into the boiling vegetable broth. Cover and simmer for 25 minutes. Remove the "porridge" from the stove and leave to swell for 15 minutes.
Preheat the oven to 180°C. Line a baking sheet with parchment paper. Mix together the flax egg (1 tablespoon ground flax seed mixed with 2 tablespoons water), garlic powder, green spelt flour, tomato paste, salt and pepper, and the green spelt "porridge". Form small balls out of the mixture. Heat some oil in a frying pan. Fry the green spelt balls in the oil, until they are golden brown. Remove the balls from the pan, and place on some paper towel to remove excess grease. Then place the green spelt balls onto the prepared baking sheet and bake for 15 minutes, or until they are crispy on the outside. Keep warm.
Preparation for the letscho:
Dice the onion. Press the garlic through a garlic press. Briefly fry the onion and garlic. Wash the zucchinis and peppers and remove the seeds. Chop the vegetables into pieces. Add the chopped vegetables, can of tomatoes, and herbs to the frying pan. Simmer for ca. 7 minutes, or until the vegetables are soft but still firm to bite.
Serve the letscho and the green spelt balls together.