We are on a bit of a ‘health-kick’ here right now – we’ve invested in a juicer, a manual grain-mill, and we are sprouting seeds, making coconut yoghurt and kefir, brewing kombucha, and having all sorts of fun! My 12yos is even growing wheatgrass to juice (they love the whole process! Though I am the only one who is willing to drink the stuff!)
I discovered that grain is easier to store for longer than flour, and there are advantages to milling your own grain in that the nutrients present in the flour begin to dissipate following the first 48 hours after milling. I’m reading a book called “Nourishing Traditions” which talks about the necessity of soaking grains the old-fashioned way, so we’ll try that some time too.
This got me to thinking about Välling – the staple drink for babies in Sweden. I assumed it was something you had to buy ready-made, like rusks (does anybody remember having Farley’s rusks for breakfast?!) But then I found a really simple recipe:
Skrädmjöl 2-4 tsk
Vatten 2 dl
Gör så här
Koka upp tillsammans under omrörning och söta gärna med honung eller fruktsaft. Önskad mängd vatten kan naturligtvis bytas ut mot mjölk.
Basically, what you do is boil 2-4 teaspoons of flour, it can be wheat, whole wheat, rye, or oats, with 2dl water or milk. Stir constantly. Add salt and sugar (honey) if you want to and think the taste requires it.
Basically, I don’t recommend it – paediatricians in the UK and the US (and, I suspect, the World Health Organisation) don’t recommend wheat for babies under 8 months old, and don’t recommend putting any cereal, no matter how thin, in a baby’s bottle due to the risk of choking. Not to mention, don’t ever give babies salt! (And no honey before 8 months either.)
Another interesting fact that I discovered when my brother was diagnosed with Crohn’s disease is that it is a disease commonly found in Swedish people among others, and the suggestion at least on the Swedish side is too early introduction of wheat – before a baby’s digestive system is mature enough to stop the wheat particles from entering into the bloodstream.
Nevertheless, Välling is something so homely and comforting I can’t imagine Swedish people giving it up any time soon!
If you’re in the US, you can try and buy Välling at http://www.scandiafood.com/ (Just don’t give it to your kids) 😉
[Originally posted on the Svengelska Hemskolan blog]
p.s. Although I do love the book Nourishing Traditions, and I’m completely sold on the idea of the necessity of raw fermented foods in our diets, NT also advocates the ‘old fashioned’ eating of meat. I accept that there’s a valid health argument in the book for questioning our modern diets (the chapter on fats makes really interesting reading), but I reject its conclusions on ethical grounds. So if you’re vegan/ vegetarian, you might want to be aware of that before thinking about purchasing the book.