Wednesday, September 25, 2013

Cooking with Grains: Spelt

I have been using whole grains for years. I have been experimenting with some new ones to change things up a bit. I have some inspiration, Chef Brad, he has a cooking show "Fusion Grain Cooking" and he has a wonderful website too.

I purchased some different grains at the Amish Store, Spelt being one of them. 

Five facts about Spelt

Spelt is a non hybrid grain.

Spelt contains all 8 essential amino acids.

Spelt is about 60 percent higher in protein than wheat.

Spelt can be used in place of wheat in your bread and pasta recipes.

Spelt can be used by SOME people who have sensitivity to wheat.

One easy way to add grains to your diet is grinding them into flour.  A grinder is a great kitchen tool to have on hand. I purchased one about 20 years ago and I use it on a weekly basis. Nothing like fresh ground flour.

Last night for dinner I used the flour in our Pizza Crust .  I wasn't sure how everyone would like it since pizza is one thing I still use white flour.  I used 100 percent spelt flour and the results were positive.  I also used it in dessert, an Apple Crisp recipe.  Both dishes were kid tested, mother approved!

For the pizza I tried Chicken Alfredo which turned out pretty tasty, the girls were not sure about it so I made a pepperoni for them.

Chicken Alfredo Pizza

Pizza Crust
Alfredo Sauce
Green Pepper, diced
Mushrooms, diced
Mozzarella Cheese (shredded) 8 oz.
2 Cooked Chicken Breast, bite size pieces. (grilled or baked)
Tomato, thin sliced

Spray pizza pan with oil. Roll out pizza crust. 
Pour on desired amount of Alfredo Sauce, add green pepper, and mushrooms.
Add Shredded Cheese, top with chicken and sliced tomatoes. 

Bake at 450 degrees for 15-20 minutes.. (Crust should be browned.)

Apple Crisp

8 cups peeled and sliced Apples ( I used Gala and Golden Delicious)
3/4-1  cup Honey
1 cup Oats

1 cup Spelt Flour
1 tsp. cinnamon.
1 stick of butter, cut up in thin slices.

Spray oil in 9 by 13 pan and add sliced apples. 

Combine honey, oats, flour, and cinnamon and cover apples.
Place the butter slices evenly over the top. 
Cover with foil and place in oven preheated to 350 degrees. Cook for 20 minutes.
Remove foil and cook an additional 20 minutes.

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  1. Thanks for posting this. I am going to see if I can find some spelt

  2. I use spelt flour too because it's lower in gluten and my gluten sensitivity can handle a little bit of it....just as you mentioned. But, I didn't know about the higher protein content. Interesting!

  3. We use spelt flour too and love it. No sensitivities here we just like to use the more "ancient" grains.

  4. Now I feel so lazy. I'm doing good if I use the flour out of the bag..........slacker yes I know.

  5. Good Morning!!! YOU have been featured at Back to the Basics for Tuesdays with a Twist. Thanks for sharing and Congrats!

  6. Congrats on your feature. I knew nothing about spelt. Very interesting.

  7. I really want to start cooking with whole grains (and mesquite flour since I live in AZ). Spelt sounds like another one to try! Thanks for the info.

  8. Sandra, so glad you posted this. Hubby can't eat wheat - but can eat spelt. It's not the gluten! Spelt actually has more gluten than wheat but has not been altered (as you already stated) so our systems (bodies) recognize the proteins. Also, tastes great:)

    1. I really like the flavor of spelt! I am glad we don't have any wheat allergies in our family.

  9. Oooh, that pizza looks fantastic! Thanks for the information about spelt!


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