WHAT IT DOES - FOOD
Spelt is rich in nutrients with a broader spectrum that most grains. It is higher in protein, fat and fibre than most wheat varieties. One of its most important factors is its highly water-soluble fibre, which dissolves easily and allows nutrients to be efficiently taken up by the body.
Spelt is an excellent source of manganese and a good source of fibre, phosphorus, Vitamin B3 (niacin), magnesium, protein and copper.
HOW TO USE
Add rolled spelt to your favourite bread (replace 1/2 flour with 3/4 cup rolled spelt) for a great texture and improved nutrition.
Swap with oats or mix half half with oats for a fuller flavoured biscuit with added nutritional qualities.
Cook Rolled spelt in a similar way to rolled oats.
To make porridge add 1 cup of rolled spelt to one cup of milk and 1 cup of water. Gently heat for about 20 minutes, stirring regularly, until soft and cooked. Even better still, soak your spelt in the liquid overnight for an extra smooth porridge.
In the microwave, heat the above mix to the point of boiling. Rest. For a creamier result, rest for at least 20 minutes. Stir, add a little more milk and heat again as desired.