Begin by adding the spelt berries into a blender or food processor. Blitz them for a few seconds until they resemble a mixture of coarse and fine textures, much like steel-cut oats. This step enhances the cooking process, allowing the grains to absorb water more efficiently.
Next, transfer the blitzed spelt into a medium-sized pan. Over medium-low heat, toast the grains lightly for a few minutes. This will awaken their nutty flavor and create a lovely aroma in your kitchen.
Once toasted, pour in the water and add the sea salt. Bring the mixture to a boil, then reduce the heat to a simmer. Cook for about 30 to 40 minutes, stirring occasionally, until the spelt is just tender.
Now, stir in the milk (or your chosen non-dairy option) and continue to cook for an additional 5 to 10 minutes. You want the porridge to reach your desired thickness, so feel free to adjust the amount of liquid according to your preference.
While the porridge is cooking, preheat your oven to 400˚F. Spread the blueberries in a roasting pan. Bake them for about 15 to 20 minutes until they burst and release their juicy goodness.
After the porridge and blueberries are ready, divide the warm spelt porridge into two bowls. Top generously with the roasted blueberries and your favorite toppings like maple syrup, a drizzle of cream, and a sprinkle of hemp seeds.
