Carrot Casserole

For the carrot casserole, soak spelt with water for one night and the following day cook in vegetable soup for 30 min. until al dente.

Dry roast the sunflower seeds in a pan without oil. Wash and grate the carrots. Put them in a greased gratin dish.

Spread the cooked spelt with the roasted sunflower seeds on the carrots and sprinkle with cheese.

Mix sour cream, spices, eggs and parsley into a sauce and pour it over the mixture.

Bake the carrot casserole in the oven at 200 °C (convection oven 180 °C ) for about half an hour.

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