Spelt is an ancient grain, closely related to modern wheat. Spelt is a nutritionally rich food, with a lower gluten and higher protein, fibre and fat content than regular wheat.

Even though spelt has a greater protein content than wheat, the protein in spelt is easier to digest, meaning often those intolerant or allergic to wheat can eat spelt products.
The flavour of spelt is delicious; nuttier and sweeter than wheat. Spelt is sometimes known by the Italian name farro.
Using spelt couldn’t be easier, simply replace spelt for wheat, one for one, in all your favourite recipes. Spelt is available in bread, flours, pasta, noodles, grains, baby cereals, etc.
Kamut is a grain very similar to spelt, also low in gluten, high in protein, and easy to digest.

RECIPES

WHOLEGRAIN SPELT PENNE WITH BROCCOLI
• 4 slices organic bacon, fat removed, finely sliced
• 3 tbsp organic olive oil
• 4 cloves garlic, finely chopped
• ½ tsp chilli flakes (optional)
• 500g organic wholemeal spelt penne
• 2 large heads of organic broccoli, chopped into small pieces, including stem
• large handful finely grated parmesan
• ¼ cup pine nuts, lightly toasted
• 2 tbsp finely chopped flat leaf parsley
Heat olive oil in a large pan, fry bacon over medium heat, until brown and crisp. Stir in garlic and chilli, cook for 1 minute, cover, and remove from heat.
Place pasta in a large pot of boiling salted water, stir, and bring back to the boil. After cooking for 5 minutes add broccoli, and boil for a further 5 minutes. Drain pasta and broccoli .
Put bacon back over a low heat, and stir in pasta, broccoli, parmesan, pine nuts, parsley, salt and pepper. Cook for a couple of minutes, then serve immediately.
VEGETARIAN VERSION: Leave out bacon and add ½ cup finely sliced sun-dried tomatoes.
Serves 4.

BLUEBERRY SPELT PANCAKES
• 1 tbsp honey
• 2 tbsp butter
• ½ cup organic wholemeal spelt flour
• ½ cup organic plain spelt flour
• 2 tsp aluminium-free baking powder
• ¼ tsp salt
• 1 organic egg, lightly beaten
• 1½ cups buttermilk ( or 1½ cups organic milk and 2 tsp lemon juice)
• extra butter for frypan
• 1/2 cup blueberries (frozen, if fresh are not available)
TO SERVE:
• maple syrup
• strawberries and/or raspberries
• sliced mango and/or sliced banana
• sheep’s milk yoghurt
Gently melt butter and honey together, stir, and then cool a little. Sift flours, baking powder and salt into a bowl and mix together. Add honey, butter, egg and buttermilk. Combine, but do not over-mix.
Melt a little butter in a non-stick frypan. Pour approximately 2 heaped tbsp of batter into frypan, and cook until bubbles can be seen on top of pancake. Sprinkle blueberries over pancake, flip over, and cook for another minute or so, until pancake is nicely browned. Keep warm while cooking the rest of the batter.
Serve pancakes with maple syrup, sheep’s milk yoghurt, and your choice of fruit.
Serves 4.