What’s more nourishing than a grain? A grain that’s been sprouted.
We sprout the spelt grain so it comes to life and releases its vital nutrients. Enzyme activity breaks down inhibitors, transforming and multiplying nutrients into their more easily digestible forms. Spelt keeps its most nutritious parts in the kernel, so they’re not removed during milling. So you get a flour that’s high in protein, light to bake and full of flavour.
Spelt is the anarchist of grains. It's tall and wavy and hard to harvest by machine, so it's disliked by big agri-businesses. It keeps its most nutritious parts in the kernel, so they;re not removed during milling. So you get a flour that's high in protein, light to bake with and sticks it to The Man.
How to Use It
Cakes and Bakes
Nutty sprouted whole spelt flour is hard to beat in banana bread. You can use sprouted spelt flour in any cake or pastry recipe as an alternative to wholegrain wheat or spelt flour. Replace it like for like.
If you haven't tried making bread with sprouted grains before, you're in for a full-flavored treat. The low gluten content makes it a little different from baking bread with refined white flour or wholegrain flour.
Try sprouted flour recipes here!
Sprouted whole spelt flour.
*THIS IS NOT GLUTEN FREE
Contains gluten. Made in a facility that handles nuts.
Nutrition per 100g
Energy 372kcal 1556J
- Sugars 6.5g Fat 3g
- Saturated fat 0g
- Trans fat 0g