Dr. Quandt
Dr. Quandt Dinkelchen Spelt Flakes
What it is
Dinkelchen are small, flat flakes made from whole spelt grain. Spelt is an ancient wheat variety known for its nutty flavor and slightly chewy texture. These flakes are processed to be quick-cooking, making them a convenient option for breakfast or baking. They retain the natural goodness of the whole grain, offering a wholesome base for various dishes. The flakes are light and airy, absorbing liquids readily.
How people cook with it
These spelt flakes are versatile and can be incorporated into both sweet and savory meals. They add a wholesome texture and subtle nutty taste to your cooking.
- Breakfast porridge
- Baked goods
- Granola base
- Savory side dishes
To prepare Dinkelchen as a porridge, combine one part flakes with two parts liquid, such as water or milk, in a saucepan. Bring to a simmer and cook for about 5-7 minutes, stirring occasionally, until thickened. You can also toast them lightly in a dry pan before cooking to enhance their nutty aroma. For baking, they can be added to bread doughs, muffins, or cookies to contribute texture and flavor. They are also excellent as a binder in veggie burgers or as a topping for casseroles.
How it differs from similar foods
Compared to rolled oats, spelt flakes tend to have a slightly firmer texture and a more pronounced nutty flavor. They also absorb liquid a bit differently, often requiring less cooking time than larger oat groats. Their ancient grain origin gives them a distinct culinary profile.
Who it is for
Home cooks looking for a wholesome grain alternative will appreciate these spelt flakes.
How to keep the rest
Once opened, store the remaining Dinkelchen in an airtight container in a cool, dry place. This will help maintain their freshness and prevent them from absorbing moisture or odors. Proper storage ensures the best quality for future use.