What is Organic Sprouted Spelt Flour?

Lets start with the grain spelt. This ancient grain initiated in Iran and thought to have been grown simultaneously in southeast Europe.  Grown before wheat, spelt was one of the first grains used to make breads. People in the Middle Ages thought spelt had healing powers and used it to treat illnesses.

Once wheat became popular, spelt regressed and was substituted only to recently resurface mostly unaltered making it preferential to health food lovers.

What does organic and sprouted mean?

Sprouted grain have a specific definition by the USDA and the American Association of Cereal Chemists : “Malted or sprouted grains containing all the original bran, germ and endosperm shall be considered whole grains as long as the sprout growth does not exceed kernel length and nutrient values have not diminished. These grains should be labeled as malted or sprouted whole grain.”
Organic food is identified as being grown with no chemical fertilizers, pesticides, or other artificial agents  at any point during production.

About Organic Sprouted Spelt Flour

What is organic sprouted spelt flour? 

The 100% organic spelt flour, keeps the bran and germ, the nutrition intact. Sprouting not only enhances the nutritional qualities of spelt it also eases digestion. Many flours have the option of using the QR code to trace the grain to the exact family farm where it was cultivated without the use of any animal fertilizers.

• TASTY BAKING FLOUR: Organic Sprouted Spelt Flour adds a rich nutty and sweet flavor to baked goods which create an amazing, delicious product.
• HIGHLY NUTRITIOUS: Organic Spelt Flour contains many nutrients, such as fiber, iron, and zinc.
• STORAGE: Should be stored it in a dry, dark and cool place for up to 12 months.
• EASY TO USE: Does not require any significant changes to recipes.

Benefits of Spelt Flour

• Organic Sprouted Spelt Flour offers a higher percentage of nutrients:  Whole-grain product  that has been through a germinating process rich in vitamins (B1; B2; B5; B6; B9; E; H; PP) and minerals (Magnesium; Zinc; Selenium; Copper; Manganese; Iron; Phosphorus; Sodium).
• Easily Digestible : Whole sprouted grains contain fiber and numerous essential amino acids. Organic sprouted spelt  is considered a source of easily digestible proteins and carbohydrates.
• Organic Sprouted Spelt Flour: beige color with a pleasant smell that many (myself included) consider to taste better.
• Sprouted Organic Spelt Flour used in most types of baking, pancakes and fritters, cookies, and muffins, pies. It has a great flavor that allows the flour to be added to sauces and vegetarian soups for thickening.

Nutrition Facts USDA

Calculated from value per serving size measure of 100gr which is close to 1 cup

Calories: 333kcal 

Fat: 1.67g

Protein:13.33g

Carbohydrate: 70 g

Fiber:  10

Sugars: 6.67g

Iron: 4.8mg

Magnesium: 133mg

Phosphorus: 333mg

Potassium: 383mg

Products Found in Amazon

5 Spelt Recipes

Spelt Flour Flatbread: Oh She glows

Simple Spelt Bread: Occasionally Eggs

7-Ingredient Vegan Spelt Rolls: Minimalist Baker

Sugar-Free Spelt Banana Bread: Chic Eats

 

Final Note:

There are plenty of spelt products that are ready to be discovered in your local stores (flours, breads, buns, biscuits, tortillas, saltines, pizza , pretty much whatever you can imagine).Find most brands in the refrigerated or frozen section. On occasion spelt might not be the main ingredient or have additives in them such as quinoa or rice flour. Make sure to check the ingredients for anything you might not like and to verify the items are made of 100% sprouted or organic whole grains. At times whole or sprouted grains will be low so make sure you do your research.

Resources:

Boland, Michael. “Spelt.” AgMRC. Iowa State University. Web. 17 Jan. 2015.

Zanteson, Lori. “Spelt: Ancient grain has resurfaced as a nutritional superstar.” Chicago Tribune. Web. 17 Jan. 2011

McEvoy, M. (2012). Organic 101: What the USDA organic label means. USDA Blog.

Benincasa, P., Falcinelli, B., Lutts, S., Stagnari, F., & Galieni, A. (2019). Sprouted grains: A comprehensive review. Nutrients, 11(2), 421.