Although wheat porridge with honey and walnuts is traditionally prepared and eaten for Slava (a Serbian family celebration), we love it so much that it has become one of the most frequently made desserts in our home. I usually use spelt instead of regular wheat because it’s more nutritious, but of course, you can use wheat. And if you don’t eat walnuts for any reason, you can substitute them with hazelnuts or almonds. Sometimes we use a mix of hazelnuts and walnuts — it’s very tasty. 🙂
If you’re vegan or simply want to avoid honey in this recipe, just increase the number of dates. For example, use six dates instead of the four large ones listed in the recipe. Blend them, taste, and if it’s not sweet enough, add more. One practical thing about this recipe is that you can adjust the sweetness to your taste as you blend the grains.
Spelt Berries Porridge with Honey, Walnuts and Dates
Equipment
- Pressure Cooker optional
- Large Pot if you don't have Pressure Cooker
- Immersion Blender or Food Processor
Ingredients
- 500 g spelt (whole grain) or use wheat
- 4 large dates
- 2-3 tablespoons of honey or 3 more dates
- 150 g walnuts whole or ground + a bit extra for garnish
- A pinch of vanilla powder
- A bit of plant milk optional, as needed
Instructions
- Soak the spelt (or wheat) grains in water overnight so they swell.
- In the morning, drain and rinse the grains, then transfer them to a pot or pressure cooker. Add enough water to cover the grains by about two fingers.
- If using a pressure cooker, this amount will be sufficient.
- If cooking in a regular pot, you may need to add more water during cooking.
- Cook the grains for 25 minutes in a pressure cooker on high pressure, then let the pressure release naturally.
- If using a regular pot, cook the grains for about an hour over low heat, stirring occasionally and adding water as needed.
- After cooking, if there’s too much water left, drain off some and set it aside. Do not drain all the water unless you want the grains to be very dry.
If using an immersion blender:
- Add the honey, vanilla, pitted dates, and walnuts to the center of the cooked grains. Blend just this middle portion until the dates and walnuts are fully processed.
- Be careful not to blend all the grains to preserve the texture of the whole grains.
- Stir everything well with a spoon. Add a splash of plant milk (e.g., oat milk) or return some of the cooking water if you want a juicier dessert.
- Taste for sweetness and add more honey if desired.
If using a food processor:
- Transfer about half of the cooked grains into the food processor. Add the honey, vanilla, pitted dates, and walnuts.
- Pulse in short bursts until the dates and walnuts are finely processed.
- Return the processed mixture to the pot with the remaining whole grains and mix well with a spoon.
- Optionally, add a bit of plant milk (e.g., oat milk) or some of the cooking water to reach desired moisture.
- Taste for sweetness and add more honey if needed.
Serving and Storage
- Serve the prepared grains in glasses or small bowls, and sprinkle with ground walnuts.
- Can be enjoyed warm or chilled from the fridge.
- After cooling, store in the refrigerator and consume within 2–3 days.