Providing delicious Canadian whole grains, legumes & seeds
$8.40 – $93.90
Whole grain spelt, a nutritious ancient grain, offers a wide range of culinary uses. It can be cooked and enjoyed as a delicious and wholesome alternative to other grains. Whole grain spelt can be used in soups, stews, and salads, adding a nutty and slightly sweet flavor to these dishes. It can also be ground into flour and used for baking bread, muffins, cookies, and other baked goods, providing a hearty and distinct taste. The versatility of whole grain spelt makes it a valuable ingredient in various dishes, contributing to both flavor and nutrition.
Whole grain spelt is an ancient cereal grain that has been cultivated since about 5000 BC. It was a staple food in Europe during the Bronze Age and was widely used throughout the Middle Ages. Spelt was replaced by more modern wheats due to its lower yield and more challenging processing. However, it has recently regained popularity due to its numerous health benefits and unique nutty flavor. Spelt is a Non-GMO grain meaning it has not been genetically modified.
Spelt wheat, as an ancient grain, has a lower glycemic index compared to some other grains. The glycemic index (GI) is a measure of how quickly carbohydrates in food raise blood sugar levels. Several factors contribute to the potential of Spelt to lower the glycemic index such as it’s high fiber content. Spelt contains soluble and insoluble fibers which can slow down the absorption of glucose into the bloodstream, resulting in a more gradual rise in blood sugar levels. Whole grain Spelt is also an excellent source of complex carbohydrates, fiber, protein, and essential minerals such as iron, magnesium, and zinc. These complex carbohydrates take longer to break down and convert into glucose, leading to a slower release of sugar into the bloodstream. Spelt is often preferred over wheat by those who are sensitive to gluten, it contains gluten, however the gluten in spelt is more water soluble and may be more easily digested.
In terms of usage, whole grain spelt can be used in a variety of recipes, including bread, pasta and cereal. It is commonly used as a substitute for wheat flour in baking recipes and can also be cooked as a side dish, similar to rice. The unique nutty and mildly sweet flavor of spelt pairs well with savory dishes such as stews and soups and it makes a nice addition to salads. Try cooking whole grain spelt in a creamy broth, adding vegetables and cheese for a delightful and wholesome risotto. Spelt bread tends to be denser and chewier than bread made with all-purpose flour. The crumb may be more compact, but this also results in a more satisfying and hearty eating experience.
The versatility of whole grain spelt adds a distinctive flavor and texture to soups, salads and baked goods , making it a popular choice for those seeking a flavorful and nutritious alternative to modern wheat.
Cooking Time: 25 – 30 minutes
1. Rinse
2. In a medium sized pot, mix one part Spelt with 3 parts water
3. Bring to a boil
4. Once boiling reduce to low for 20 – 25 minutes or until desired texture is reached
5. Strain and rinse with warm water
Cooking time can be reduced if Spelt is pre-soaked for a few hours prior to cooking. Strain and add fresh water before cooking.
• Soups & stews
• Salads
• Grain bowls
• Risotto
• Bread, muffin, pancakes, cookies
Whole grain Spelt should be stored in a cool, dry place. If in doubt, store in the fridge or freezer. When stored correctly whole grains have a long storage life.
Fieldstone Organics is proud to provide wholesale and commercial orders for organic whole grains, ancient grains, and heritage grains to customers across Canada.
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