What is SPELT?
What is Spelt?
Spelt is one of the oldest cereal grains known to man. It is estimated to be over 9,000 years old; approximately 2,000 years older than the oldest bread baking wheat. Spelt has a mild, nutty flavor which makes it a favorite in whole grain breads. The breads of Tuscany province in Italy are made from spelt which the Italians call farro.
Different than wheat.
Many people with wheat allergies have found spelt to be a practical alternative. Spelt forms a heavy, protective husk around the kernel requiring an additional step in manufacturing prior to milling.
Spelt offers a broader range of nutrients compared to many of its cousins in the wheat family. Spelt is an excellent source of vitamin B2, a very good source of manganse, and a good source of niacin, thiamin, and copper.
FUEL Tip: Spelt’s nutrients are great for recovery and for migraines, atherosclerosis, and diabetes.
Tips for Preparation:
As with all grains, before cooking, rinse thoroughly under running water and remove any dirt or debris that you may find. After rinsing, soak spelt in water for eight hours or overnight. Drain, rinse and then add three parts water to each one part spelt. Bring to a boil, then turn down the heat and simmer for about one hour.
· Use spelt bread for your next hearty sandwich its robust flavor enhances old favorites like grilled cheese.
· *Since cooking time is lengthy- cook up a large batch and freeze individual portions for later use.*
· Serve cooked spelt as a side dish substitute for rice or potatoes.
· Combine spelt pasta with olives, tomatoes and feta cheese for a quick and easy Mediterranean-inspired salad.
· Add spelt flour to your favorite bread, muffin or waffle recipe.