Whole Wheat Flour and Tibetan Campa

I don't buy whole wheat flour, I make my own. Not because it saves any money or time, but simply because I am addicted to the fresh aroma of roasted wheat berries and because there is SUCH a big difference between the home-made and store-bought.... tremendous.

Just try once with me and you will know exactly why...

WHOLE WHEAT FLOUR:

• whole wheat berries

(that is a simple recipe :-)
Heat a heavy pan and dry roast the wheat berries for about 3-5 minutes over medium heat shaking the pan occasionally. They should darken a bit and become rounder, just as on the picture above. They might jump a bit every now and then.
Set off the fire and let cool down.
Grind in a coffee grinder to the desired consistency.
Smell and taste (can be eaten raw)

Sprinkle on anything for extra crunch or use as regular whole wheat flour wherever requested.

Here is a simple traditional everyday Tibetan dish called:

CAMPA:

• roasted whole wheat flour (recipe above)
• black tea
• salt
• ghee (or oil)

In a bowl mix the flour with the ghee, sprinkle some salt and slowly add the black tea until you reach a consistency of firm dough.Form little walnut-sized balls and eat with any veggie dish or just like that with a cup of tea.

I had mine with Nepalese Stir-fried Greens.

This combo is featured in MY 21-DAY VEGAN CHALLENGE COOKBOOK available here FOR FREE :-)