Spelt

Spelt (Triticum spelta) is a cereal grain, closely related to wheat and barley. It is high in most B-vitamins, dietary fibre and minerals compared to other grains, making it a nutrient-dense food source. Spelt is an ancient grain that is particularly popular for baking due to its nutty flavour and chewy texture. Spelt may be used as a substitute for wheat in breads, pastas, cereals and crackers. It is naturally gluten-free, although still contains small amounts of gluten when compared to wheat. Therefore, it is not suitable as a replacement for those with gluten allergies or gluten sensitivity. Spelt is high in antioxidants, which makes it a nutritious and tasty addition to any meal.