Spelt Grain (Epeautre)
Spelt Grain is similar to wheat but has a more tough husk, meaning it protects the nutrients inside the grain. It has a nutty flavour and a high protein and nutrition content and can replace wheat in a wide variety of dishes.
Spelt is a species of wheat that was a very important crop in ancient and medieval times, but now it is only commonly grown in Europe.
It’s also quick and easy to cook. We like to cook it like risotto and throw in any seasonal things we have around – fresh greens, a little lemon juice, some goat cheese.
One of the best things about spelt – in addition to its health benefits? It tastes wonderful! For example, While whole wheat pasta tends to be grainy, and crumbles during cooking, spelt pasta retains its texture so it holds up perfectly under sauces and other ingredients.
These grains can also be used whole in stews and soups, and also to “pad-out” vegetable dishes. Can also be ground into flour.