Spelt and
Nutritional values
(Percentage of daily recommendation)
| Calorie | 565 cal. | (27 %) | ||
| Protein | 16.78 g | (17 %) | ||
| Fat | 34.99 g | (30 %) | ||
| Carbohydrates | 50.4 g | (34 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.37 g | (28 %) |
| Vitamin A | 206.41 mg | (25,801 %) | ||
| Vitamin D | 1.32 μg | (7 %) | ||
| Vitamin E | 7.02 mg | (59 %) | ||
| Vitamin B₁ | 0.14 mg | (14 %) | ||
| Vitamin B₂ | 0.16 mg | (15 %) | ||
| Niacin | 1.14 mg | (10 %) | ||
| Vitamin B₆ | 0.25 mg | (18 %) | ||
| Folate | 59.01 μg | (20 %) | ||
| Pantothenic acid | 0.26 mg | (4 %) | ||
| Biotin | 12.71 μg | (28 %) | ||
| Vitamin B₁₂ | 0.55 μg | (18 %) | ||
| Vitamin C | 15.15 mg | (16 %) | ||
| Potassium | 410.83 mg | (10 %) | ||
| Calcium | 188.83 mg | (19 %) | ||
| Magnesium | 39.37 mg | (13 %) | ||
| Iron | 3.81 mg | (25 %) | ||
| Iodine | 30.37 μg | (15 %) | ||
| Zinc | 0.62 mg | (8 %) | ||
| Saturated fatty acids | 8.02 g | |||
| Cholesterol | 111.44 mg |
Ingredients
- Ingredients
- 180 grams Whole spelt seeds
- 400 milliliters Vegetable broth
- 1 pinch ground Caraway
- 1 onion
- 4 Tbsps Canola oil
- 60 grams ground Hazelnuts
- 280 grams Sauerkraut (canned)
- 2 eggs
- freshly ground peppers
- 1 pinch sweet ground paprika
- 200 grams Sour cream
- 150 grams Yogurt (0.1% fat)
- 3 garlic cloves
- 2 Tbsps chopped Dill
- lemon juice
Preparation steps
In a saucepan, bring the spelt, vegetable broth and the caraway to a simmer and cook 10 minutes. Drain any excess liquid. Peel the onion and chop finely. Heat 1 tablespoon oil in a skillet and saute the onion until translucent. Transfer to a bowl and stir in the ground hazelnuts and the spelt mixture.
Drain the sauerkraut, squeeze and finely chop. Add to the spelt mixture along with the eggs and mix well. Season with salt, pepper and paprika. With moistened hands shape the mixture into flat patties. Heat the remaining oil in a large nonstick skillet and saute the patties until crisp on both sides, 2-4 minutes.
Meanwhile, in a bowl, mix the sour cream with the yogurt. Peel the garlic and squeeze through a garlic press into the bowl along with the dill. Season with salt, pepper and lemon juice.
Serve the pancakes with the sour cream dip.
