One of the first grains to be grown by early farmers, spelt hasn't changed through all these years. It is a distant cousin of wheat, but more pure in it's form. It contains the amount of gluten necessary to bake yeasted bread, many people with wheat sensitivities can handle spelt as a great alternative. Baked good require less water in their preparation and have a deep, robust flavor. Spelt has a super tough hull that protects the kernel and aides in retaining nutrients and maintaining freshness. It is a hearty grain that is easy for organic farmers because it is highly resistant to diseases, insects and grows well without fertilizers.
about 15 cents per serving at about $1.50 per lb.
1 lb = 2.3 cups dry = 5 cups cooked = 3cups flour
1 cup grain to 3 cups water.
Simmer 45 minutes or Pressure 15 minutes on high, natural release.
Strain and rinse.
-Whole - indefinitely in an air tight container in a cool, dry place.
For long term storage freeze for 48 hours before storing.
-Flour - up to 2 weeks in an air tight container,
Or freeze up to 1 year.
-Cooked - refrigerate for up to 10 days,Or freeze up to 6 months
-Cooked berries can be used by adding to soups and salads.
-Cracked berries can be cooked for a breakfast cereal.
-Flour for breads and pastries
-Flour for homemade pastas
-Whole Berries can be sprouted
Nutritional Value per 100 grams (3.5 oz.)
carbohydrates 70 grams
dietary fiber 10.7 grams
fat 2.2 grams
protein 14.6 grams
iron 4.2 mg
potassium 385 mg
calcium 38 mg
copper .62 mg
zinc 3.4 mg
niacin 2.3 mg
manganese 3.0 mg
phosphorus 110 mg