Do you know muhammara? This reddish and spicy oriental spread? I had it just the other day at my favorite lebanese food store. As you know, I am not a huge fan of wheat flour due to its unnatural high amounts of contained gluten. The classic recipe for muhammara requires zwieback, which is usually made from wheat flour.
Today, I proudly present this improvised version with old spelt bread. Great combination! Texture and taste, both brilliant. Meanwhile staying low in gluten!
Here we go…