Ingredients: Organic Whole Raw Sprouted Spelt
-Processed in a peanut-free, dairy-free, and soy-free facility
Spelt berries make a great alternative to rice in pilafs or can replace wheat berries in salads. Spelt is easier to digest than wheat. Cooked kernels have a sweet, nutty taste and rice-like texture. Use cooked spelt kernels in salads, soups, stews, and in recipes that call for rice. Spelt grains are a good source of manganese, dietary fiber, phosphorus, vitamin B3, magnesium, protein and copper.
Our Better Than Roasted (BTR) process maximizes the bioavailability of essential vitamins, minerals, and nutrients in our nuts and seeds. It also removes bitterness and concentrates flavor, yielding a sweeter, more easily digestible, and more flavorful nut or seed. Read more about our BTR process HERE.
FUN FACT! Spelt was a staple food of the Ancient Roman legionaries who set out to conquer the world. It was used to make bread, flatbread and polenta. It is often considered to be ‘the caviar of cereals.
Shelf life: One year if properly stored
Storage: Cool, dry, dark area. Spelt can be refrigerated or frozen to extend freshness.