Spelt is easier to digest then most grains. It is higher in balanced amino acids, fats and crude fibre than wheat. It is highly water soluble making its nutrients easily absorbed into the body.
To cook whole grain spelt (spelt berries), first rinse and then combine 1 part spelt berries to 3 parts water and a few pinches of sea salt. Bring to a boil, then reduce heat and let simmer for 50-60 minutes, until tender.
A delicious variety of wheat from one of the world's oldest grains.
Whole grain spelt is an excellent source of vitamin B2, a very good source of niacin, a good source of dietary fiber and zinc, and has up to 25% more protein than regular wheat.
" Anita's locally mill wonderful flours will allow you to create the best nutritious breads ever. We have tried flours from other mills in our restaurants but always go back to Anita’s. Thank you to John and your family for championing local mills in B.C. and Canada that are committed to creating high quality, nutritious flours and grains for us to enjoy baking and cooking with."