Servings: 4 serving
Equipment
Oven
Small saucepan
Baking Sheet
Ingredients
- 1 cup fresh blueberries
- 1 tablespoon fine maple sugar
- 2 teaspoons fresh sage, finely chopped
- 1 teaspoon lemon juice, freshly squeezed
- 1 cup spelt flour
- 4 slices spelt bread, 1/2 inch thick each -
- 2 tablespoons ghee
- 3 tablespoons maple powdered sugar
- Fresh sage leaves for garnish optional
- Honey for drizzle optional, and if considered sattvic based on individual dietary interpretation
Instructions
- Begin by preheating your oven to 350°F (175°C) to ensure even and thorough heat distribution when toasting the spelt bread.
- In a small bowl, combine 1 cup of fresh blueberries with 1 tablespoon of fine maple sugar, 2 teaspoons of finely chopped fresh sage, and 1 teaspoon of freshly squeezed lemon juice to amplify the flavors and begin maceration.
- Gently mix the blueberry-sage mixture, ensuring the berries are well coated, then set aside for about 10 minutes to allow the flavors to meld and the blueberries to release some of their natural juices.
- Using a medium-sized bowl, sift 1 cup of spelt flour to aerate it and achieve a fine, light texture, which will contribute to a crisply toasted outcome.
- Gradually sprinkle the sifted spelt flour onto a baking sheet lined with parchment paper, creating an even layer that will become our toasting medium for the bread.
- Cut 4 slices of high-quality spelt bread to a thickness of 1/2 inch each, providing a robust base capable of supporting our topping without becoming soggy.
- Melt 2 tablespoons of ghee in a small saucepan over low heat, being vigilant to avoid overheating and preserving its delicate flavor.
- Toast the bread in the preheated oven for about 5-7 minutes or until the bread is lightly golden and crisp; use this time to attentively wash and dry the blueberries if not done earlier.
- While the bread is toasting, prepare the sage sugar by combining 3 tablespoons of maple powdered sugar with 1 tablespoon of finely chopped fresh sage in a small bowl, blending them thoroughly to create a fragrant, herbal sweetener.
- Remove the toasted spelt bread from the oven and allow it to cool slightly on a wire rack for optimal texture and ease of handling.
- Generously spoon and evenly distribute the macerated blueberry mixture over each slice of the toasted spelt bread, ensuring a harmonious balance of fruit and sage in every bite.
- Sprinkle each slice with the prepared sage sugar, elevating the dish with a subtle, aromatic sweetness that complements the natural flavors of the blueberries.
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06/10/2024 10:45 am GMT
