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An ancient wholegrain spelt flour is coming back in popularity. Such ancient grains are said to be healthier than modern grains. Spelt is regarded as a distinct type of grain but is closely related to wheat.
This means its nutritional benefits are similar to wheat and it is also high in gluten. Spelt has a high starch content which also comes with high levels of fibre. It is an important source of protein and minerals such as iron and zinc. Regular consumption of grains such as spelt can lead to lower risk of heart attacks, strokes, type 2 diabetes and some cancers.
Spelt is known to improve bone tissue density, accelerate growth in children, and stop osteoporosis in adults.


SKU: 10310
INGREDIENTS: 100% Spelt grain.
Packed on premises that handles nuts (including peanuts), sesame, products containing dairy, soya and products containing gluten.
STORAGE: Cool, dry place away from direct sunlight


Per 100g
Energy (kcal) 359
Protein (g) 15
Fat (g) 2.4
incl. saturates (g) 0.4
Carbs (g) 64
incl. sugars (g) 6.8
Fibre (g) 11
Salt (g) 0


Spelt flour has a sweet and nutty flavour, which can be used to make a flavoursome bread.
It is also recommended for sweet pastries, baked goods, pancakes and tortillas. Try using it to make aromatic banana muffins or poppy seed crackers.
Banana muffins: The dough is kneaded as follows. Beat 2 eggs with 3-4 tablespoons of coconut sugar, pour in 50 ml of milk. Add 1 tbsp. l. coconut oil, a glass of flour, 1 tbsp. l. baking powder. Separately, knead 3 overripe bananas and also add to the batch, along with a handful of nuts - a variety of your choice. Coconut oil is heated before kneading to obtain a creamy final product. The mold is greased with sunflower oil, the oven is heated to 200-220 ¡ C, the cake is baked, checking the readiness with a match or a toothpick. Allow to cool in the mold and then remove. Sprinkle with icing sugar before serving.
Poppy seed crackers . The dough is kneaded very quickly, therefore, from the very beginning of cooking, the oven is preheated to 180-190 ¡ C. Combine 1.5 cups of flour and 0.5 cups of ice water, add some salt, add soaked and squeezed poppy seeds. The finished batch is rolled into a ball, and then rolled out in a thin layer. Transfer the workpiece to a greased baking sheet, cut into squares, sprinkle with water and sprinkle with coarse salt. Pierce with a fork. Bake until crispy and golden brown.