Serving Size: 1/3 cup (45 g)
Calories / Calories: 150
Fat / Lipide: 1 g2%
Saturated / saturés: 0.2 g1%
+ Trans / trans: 0 g
Cholesterol / Cholestérol: 0 mg
Sodium / Sodium: 0 mg0%
Carbohydrate / Glucides: 32 g11%
Fibre / Fibres: 5 g18%
Sugars / Sucres: 0 g
Protein / protéines: 7 g
Amount per Serving
Teneur par portion
% Daily Value
% valeur quotidienne
Vitamin A / Vitamine A: 0%
Vitamin C / Vitamine C: 0%
Calcium / Calcium: 2%
Iron / Fer: 20%
Ingredients: Organic spelt kernels
Product Status: Certified Organic
Organic Certifying Body: Pro-Cert
Country of Origin: Canada
Warning: Contains wheat and gluten. May contain tree nuts and/or sesame.
Spelt Salad Recipe
1 ½ C dry spelt grain
6 C water
2 ¼ tsp salt, to taste
1 large clove garlic, chopped
2 Tbl balsamic vinegar
1/4 tsp freshly ground pepper, to taste
1/4 C extra-virgin olive oil
2 tomatoes, seeded, diced small
1 small sweet onion, chopped
1/4 C chopped chives
1/4 C chopped flat-leaf parsley
1/4 C chopped fresh basil
1. Put spelt and water in medium pan. Bring to boil on high heat.
2. Turn heat to medium-low. Cover and simmer until almost tender, about 40 minutes. Add 2 teaspoons of salt. Simmer until tender but still chewy, about 10 minutes. Drain well. Transfer to large serving bowl. Cool to room temperature.
3. In a medium bowl, mash garlic and 1/4 teaspoon salt to a paste with a fork or pestle. Whisk in vinegar and pepper. Whisk in oil.
4. Add tomatoes, onion, chives, parsley and basil to the cooled spelt. Toss to combine. Add vinegar mixture. Toss to coat. Adjust salt and pepper if needed. Serve at room temperature. Makes about 6 cups.
1. Put spelt grains into a colander. Rinse thoroughly.
2. Place rinsed grains into a bowl and cover with water. Allow the grains to soak for at least 4 hours or overnight.
3. Drain the grains in a colander after they are done soaking.
4. Heat a drizzle of olive oil in a pan. Add drained spelt grains and sauté for 1-2 minutes until slightly toasted. This will help bring out the nutty flavour of the grain.
5. Add stock, broth or water to the pan, covering the grains entirely. Place a lid on the pan and allow the grains to simmer until the liquid is absorbed. This will take approximately 30-45 minutes.
Spelt is an ancient grain and is related to common wheat. It is indigenous to Europe and the Middle East. Spelt's tough husk, removed just before milling, helps to keep the grain fresh, retain nutrients, and protect the grain from pollutants.