Discovering Ancient Grains: Spelt

• What is Spelt?

Spelt is a nutritious ancient grain, which is part of the wheat family. Spelt grain gives a similar appearance to wheat however it has a darker, tougher outer husk.

• Why should I use Spelt?

Spelt grain has a delicious nutty flavour, which makes a great ingredient in cooking and baking. It is highly nutritious, being naturally higher in protein and fibre compared to modern/commercial wheat. It still contains gluten, however its high fibre and protein qualities make it much easier to digest than commercial wheat, and therefore can also be a good alternative for some wheat intolerant people

• How can I use Spelt?

Spelt can be used in a few different forms including the whole grain, the grain milled into a flour, the grain rolled into flakes or puffed. 

Whole Spelt Grain (also referred to as spelt berries) can be prepared and enjoyed like rice. Try adding it to a salad, pilaf, or enjoy it with a curry or vegetables. The grain is also suitable for home milling.

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Spelt Flour can be used as a great substitute for common wheat flour to make bread, pasta, cookies, cakes, muffins, pancakes, waffles and more! Spelt is more water-soluble than wheat, so when used in baking you may need less liquid than you would using regular wheat flour.

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Wholegrain Rolled Spelt can be used anywhere you might use rolled oats, such as for making porridge or in baking or desserts.

> Shop Organic Wholegrain Rolled Spelt

Organic Puffed Spelt is a lovely, light cereal that can be added to mueslis or cereal blends for breakfast.

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TRY THESE SPELT RECIPES

• Spelt Soda Bread
• Spelt & Apricot Anzac Biscuits
• Winter Spelt Berry Salad