Spelt

Spelt is an ancient grain widely recognized for its many health benefits. Triticum spelta, as it was originally named in Latin, is a hardier and more nutritious cousin to modern wheat (Triticum aestivum). One of the earliest domesticated grains, spelt hasn’t changed since Biblical times. It remains unaffected by concepts such as ‘agribusiness’, ‘cross-breeding,’ ‘hybridization’ and ‘genetically modified’ - words that have come to dominate our modern food supply. Known for its slightly ‘nutty’ flavor, Spelt has long been popular as a health food in Europe. Spelt is the ultimate health food grain! It is an excellent (better than whole wheat!) source of:

• Protein
•  Fiber
•  Complex Carbohydrates
•  B Vitamins 
•  Manganese and Magnesium
•  Niacin, Thiamine and Copper

Spelt contains gluten, but it is a much more digestible form of gluten than is found in its more modern cousin, wheat. Spelt is also highly water-soluble - which means that all of its wonderful nutrients are easily absorbed by the body.

There are many spelt products available, including pasta, cereals, granola, pretzels and sesame sticks. Spelt flour can also be purchased and substituted for modern ‘common’ wheat flour to make breads, pasta, cookies, crackers, cakes, muffins, cereals, pancakes and waffles.