Ingredients:
130g spelt, wheat or khorasan grain
210g milk of your choice (I use non-homogenised dairy)
1 tbsp of organic apple cider vinegar
75g butter (small cubes)
3 large eggs (or 4 medium)
1/2 tsp vanilla extract
Method:
Mill grain on speed 9 for 1 minute and 30 seconds. Pour into a jug or bowl and sit on TMX lid. Weigh in milk and measure in vinegar. mix well and leave to soak for 12-24 hours.
After the soaking period preheat your oven to 250 degrees.
Place your glass dish on top of your TMX lid and weigh in the butter. Throw in several pieces at a time so the weight will register properly. Scatter the pieces over the bottom of the dish and then place the dish in the heating oven for 2-3 minutes or until melted.
Add the eggs to the TMX bowl and whisk for 30 seconds on speed 5.
Add the soaked mixture and vanilla extract and beat for 1 minute on speed 3.
Carefully and slowly pour the batter over the butter in the pan. Cover the entire base of the dish. It doesn't matter if a little butter ends up on top.
Bake for 15-20 minutes until light brown and fluffy. Slice and serve with your choice of toppings. I like lemon juice and rapadura and my boys all like homemade jam. :-)
