Spelt Grain Organic

Description

Organic spelt grain, also known as Dinkel wheat or hulled wheat, has a sweet and nutty flavour similar to that of whole wheat flour. An excellent source of dietary fibre, it shares many nutritional benefits with wheat, with higher amounts of calcium and protein.

How to Use
Whole spelt grains are excellent for grain bowls, soups, and risotto. It can be served as a substitute to rice. If you prefer to soak grains, rinse the grains, soak overnight, drain, rinse again and bring one part grain to three parts water to boil before simmering for about an hour until the grains are tender but chewy. If you prefer not to soak grains and want the spelt berries very soft, like steamed rice, add 3 cups of water or stock to 1 cup of spelt, cover and simmer for 1 1/2 hours. If you like it chewier and nuttier, like for salads, use 2 cups of water or stock for every cup of spelt berries. Cook the spelt like risotto, adding half a cup at a time and stirring after each addition until the liquid evaporates. They should be tender after about 30-40 minutes.

Production Process
Cleaning and packing

Storage
Store in a cool, dry place, and keep out of direct sunlight.

Shelf Life
Ask in-store. See the bag.

Ingredients
Spelt

Allergens
Possible cross-contamination with wheat

Country of Origin
Netherlands

Nutritional Information

• • • Energy 1490 Kj
    • Calories 356 Kcal
    • Fat 2 g
      • Of which Saturated 0.4 g
    • Carbohydrates 65.8 g
    • Fibre 10.5 g
    • Protein 12.2 g
    • Salt 0.01 g

---