Spelt is a non-hybrid primitive relative of our present day wheat that dates back more than 9,000 years. Spelt has a unique nutty flavor and because of its high water solubility, its vital nutrients are quickly absorbed in the body. Bob's Red Mill Stone Ground Spelt Flour can be used in most recipes calling for wheat flour — especially yeast and quick breads.
Diets rich in whole grain foods and other plant foods low in fat, saturated fat and cholesterol, may reduce the risk of heart disease and some cancers.
Keeps best refrigerated or frozen
Savory Spelt Muffins
1/4 cup Brown Sugar*
1 Tbsp Baking Powder
1/4 tsp Salt
1 1/4 cups Milk
3 Eggs, beaten
1 Tbsp Oil
Preheat oven to 425ºF. Grease and flour 12 muffin tins or line with paper liners. Combine spelt flour, brown sugar, baking powder and salt. In a separate bowl beat together the milk, eggs and oil. Mix with dry ingredients just enough to moisten. Gently fold in any optional mix-ins. Fill muffin cups 2/3 full and bake for 17 minutes, or until light brown in color.
* Honey can replace brown sugar. Add to wet ingredients while mixing.
Whole grain spelt (wheat)
Manufactured in a facility that also uses tree nuts, soy, wheat and milk.