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100% ORGANIC
Spelt berries are the whole, unhulled grains of spelt, an ancient type of wheat known for its nutty, slightly sweet flavor and chewy texture. Unlike modern wheat, spelt's nutrients are more soluble, making them easier for the body to absorb.
Culinary uses
Spelt berries are a versatile ingredient that can be used in many of the same applications as wheat berries or farro.
Grain bowls and salads: Cooked spelt berries add a robust, chewy texture to grain bowls, cold salads, or warm salads with seasonal vegetables.
Hot cereal or porridge: As a warm and hearty breakfast, spelt berries can be prepared similarly to oatmeal. Rolled or flaked spelt is also an option.
Soups and stews: Their firm texture allows spelt berries to hold up well when simmered in soups and stews, making for a more satiating meal.
Side dishes: Cooked spelt berries can be served as a side dish, similar to a pilaf. They pair well with cheeses, vegetables, and legumes.
Baking: You can mill whole spelt berries into a versatile flour for baking. Spelt flour can be used for bread, crackers, pancakes, waffles, muffins, and cookies.
Sprouting: Spelt berries can be sprouted for extra nutrition and used in salads or sandwiches.
Nutritional profile
Spelt berries are a nutritious alternative to modern wheat varieties. They are rich in fiber, protein, and a variety of essential minerals.
High fiber: A good source of dietary fiber, which aids in digestion.
Rich in protein: Contains more protein than wheat and provides 4g of protein in a 1/4 cup serving.
Essential minerals: An excellent source of iron, magnesium, copper, manganese, phosphorus, and zinc.
Soluble nutrients: The nutrients in spelt are highly water-soluble, which may make them more easily absorbed by the body.
Good for digestion: Some people find spelt easier to digest than regular wheat, partly due to its unique gluten structure.
Contains gluten: Despite being an ancient grain, spelt is a type of wheat and contains gluten. It is not suitable for individuals with celiac disease.
100% ORGANIC
Spelt berries are the whole, unhulled grains of spelt, an ancient type of wheat known for its nutty, slightly sweet flavor and chewy texture. Unlike modern wheat, spelt's nutrients are more soluble, making them easier for the body to absorb.
Culinary uses
Spelt berries are a versatile ingredient that can be used in many of the same applications as wheat berries or farro.
Grain bowls and salads: Cooked spelt berries add a robust, chewy texture to grain bowls, cold salads, or warm salads with seasonal vegetables.
Hot cereal or porridge: As a warm and hearty breakfast, spelt berries can be prepared similarly to oatmeal. Rolled or flaked spelt is also an option.
Soups and stews: Their firm texture allows spelt berries to hold up well when simmered in soups and stews, making for a more satiating meal.
Side dishes: Cooked spelt berries can be served as a side dish, similar to a pilaf. They pair well with cheeses, vegetables, and legumes.
Baking: You can mill whole spelt berries into a versatile flour for baking. Spelt flour can be used for bread, crackers, pancakes, waffles, muffins, and cookies.
Sprouting: Spelt berries can be sprouted for extra nutrition and used in salads or sandwiches.
Nutritional profile
Spelt berries are a nutritious alternative to modern wheat varieties. They are rich in fiber, protein, and a variety of essential minerals.
High fiber: A good source of dietary fiber, which aids in digestion.
Rich in protein: Contains more protein than wheat and provides 4g of protein in a 1/4 cup serving.
Essential minerals: An excellent source of iron, magnesium, copper, manganese, phosphorus, and zinc.
Soluble nutrients: The nutrients in spelt are highly water-soluble, which may make them more easily absorbed by the body.
Good for digestion: Some people find spelt easier to digest than regular wheat, partly due to its unique gluten structure.
Contains gluten: Despite being an ancient grain, spelt is a type of wheat and contains gluten. It is not suitable for individuals with celiac disease.