Not all that long ago, I bought a bag of spelt berries. This is the latest advance in my crusade to vary our whole grains beyond the dominating wheat and brown rice.
Bottom Line: I do like barley better. However, I have a cooked batch and the rest of the bag, so we’re going to use it and enjoy it.
The Drawback: Rubbery texture from a thick skin. In all fairness, this could be due to the way I cooked the stuff.
The Upside: The taste is good. Nutty and a bit more complex than other grains. It also has this great color… a richer, redder brown than the tans and greys of oats, bulger and the rest of them.
Spelt is a cousin to common wheat, and is a species that has been in use for thousands of years. Some sources say that people who have trouble with wheat do better with spelt, though it does contain gluten, so those with celiac should avoid it.
Of course, as a whole food and whole grain, spelt is an edible rockstar. It provides manganese, fiber and protein, and is good for your heart, blood and colon. Like many other grains, it is versatile. Eat it in a savory fashion with lunch or dinner. Sweeten with fruit and have it for breakfast. Spelt flour can go into bread, cakes or waffles.
I am continually amazed at the variety of whole grains out there, and then at how stuck we are on wheat. I know there are reasons for this, but it might do everyone a bit of good to try something new. Go get ’em, Spelty McSpelterton!