Spelt Flour

Spelt flour is a nutritious alternative to wheat flour, rich in fibre and protein. Its light, airy texture makes it ideal for baking cakes, cookies, pancakes, and bread. Cultivated since 5000 BC, it was a staple in Roman times and known as the "marching grain" for its slow-release energy. It contains essential nutrients like B vitamins, manganese, phosphorus, and niacin. I have many recipes with both white spelt flour and wholegrain spelt flour from cookies to flat bread, pizza and pancakes.