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 into the body. Bob's Red Mill Spelt makes a pleasantly chewy hot, whole grain cereal and can be used in place of rice and other grains for a wide array of side dishes. When ground, spelt makes a wonderful baking flour that can be used in most recipes calling for wheat flour.
Diets rich in whole grain foods and other plant foods low in total fat, saturated fat and cholesterol, may reduce the risk of heart disease and some cancers.
Keeps best refrigerated or frozen
Add 1 cup Spelt Berries to 3 cups boiling water or stock. Cover, reduce heat and simmer for 40-60 minutes or until grains are chewy, but not mushy. Drain off any excess water.
Whole grain spelt (wheat).
Manufactured in a facility that also uses tree nuts, soy, wheat and milk.