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Though it's been around for thousands of years, just recently has spelt garnered the attention it deserves. Scientifically known as tritcum spelta, this whole grain is a distant cousin of wheat - with differences. Spelt contains protein that is easier to digest than wheat, making it an appropriate alternative for some people who are allergic to wheat. However, like wheat, spelt does contain gluten, so it's off limits for people with celiac disease.
Adding spelt to meals is a great way to boost your whole grain intake. It's well known that whole grain products, including spelt, should be the corner stone of a healthy diet. They're naturally low in fat and offer a powerful punch when it comes to vitamins, minerals, fibre, antioxidants and phytochemicals. Studies consistently show that a diet rich in whole grains is linked to a lower risk of heart disease, stroke, type 2 diabetes, certain cancers and obesity.
Spelt contains a wider variety of nutrients than wheat, including more protein. Spelt, like most whole grains, contains a notable amount of folate, magnesium, selenium, vitamin B2, niacin, thiamin, copper, vitamin E and A. What's more, spelt is considered a high source of fibre. Just 1/2 cup (125 ml) of cooked spelt provides 4 grams of fibre.
Nutrient information per 1/2 cup (125 ml) cooked spelt:
Source: U.S. Department of Agriculture, Agricultural Research Service. 2007. USDA National Nutrient Database for Standard Reference, Release 21. Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/nutrientdata
Like many other whole grains, spelt can be purchased in different forms lending to its culinary versatility.
Whole spelt flour: Made from the whole spelt grain which has been milled into flour.
Unbleached spelt flour: Has part of the bran and germ removed resulting in a lighter flour with a slightly softer texture. This flour is not whole grain - it has been refined.
Spelt flakes: Made from whole grains of spelt that have been dried and fatted, spelt flakes look very similar to whole oats. Spelt flakes can be substituted for oats in many recipes including cookies, muffins, breads and crisps.
Spelt berries: Similar in appearance to wheat berries, spelt berries are the whole spelt kernel. Spelt berries require soaking and a long cooking time to ensure they are soft enough to eat.
Spelt is easy to add to your diet since the whole grain can be easily substituted for many wheat products, although the end product may have a slightly different texture. Note that the fibre in spelt is more soluble than wheat, which means recipes will often require slightly less liquid. Breads made with spelt flour don't tend to rise as much as breads made with wheat flour.
Once only available in health and specialty food stores, spelt is becoming more readily available in major grocery stores across the country. From pasta to bread to breakfast cereal, spelt can be found in many products today.
As with all grains, opt for whole grain products instead of their refined counterparts for maximum nutrition. To spot whole grain spelt products look for the words whole grain, whole or stone-ground whole to make sure you are getting all three parts of the grain - the germ, endosperm and the bran.
Some of the more popular spelt products available on Canadian grocery store shelves include; La Terra Organic spelt pasta, Pita Break Organic Spelt Lavash Grain Crackers, ShaSha Organic Spelt Ginger Snap Cookies, Natures Path Organic Spelt Flakes Cereal and Stonemill 100% Organic Whole Spelt Bread.
If you're buying spelt berries or flour from a bulk store - always ensure the products are stored in dry, airtight containers, and avoid any products that show signs of moisture.
To cook spelt flakes, combine one part flakes to two parts liquid, such as water or milk, in a saucepan and bring to a boil. Simmer for 10 to 12 minutes, or until liquid is absorbed, and flakes are soft.
For whole spelt (spelt berries), rinse the grains and then combine one part spelt to three parts water in a saucepan. Bring to a boil, then reduce heat and simmer for 50 or 60 minutes, or until grains are tender.
Canada's Food Guide recommends that Canadians get at least half of their daily grain choices from whole grains. For adults, that translates into three or four whole grain choices everyday. A serving of whole grains, spelt included, is equivalent to 1 slice of whole grain bread, 30 grams of whole grain cereal, 1/2 cup (125 ml) cooked grain or 1/2 cup (125 ml) cooked whole grain pasta.
Spelt flour can replace wheat flour in many recipes - although the final product might be a slightly different texture. Experiment by substituting half of the wheat flour called for in a recipe with spelt flour.
Ontario Ministry of Agriculture and Food - http://www.omafra.gov.on.ca/english/crops/field/news/croptalk/2003/ct_0903a2.htm
World's Healthiest Foods - http://www.whfoods.com/genpage.php?tname=foodspice&dbid=143
Wikipedia - http://en.wikipedia.org/wiki/Spelt
Grown over 7000 years ago in the Middle East, spelt is a nutritious ancient grain that's enjoying a comeback in kitchens across the country. A distant cousin of wheat, spelt stands out for its wonderfully rich nutty flavour. This month we're thinking outside the box and exploring a whole grain that often gets overlooked. If you haven't yet discovered the taste of spelt - now's the time!
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