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Many people who are wheat intolerant are able to eat spelt. Ideal for quick hot breakfast porridge, muesli and granola, desserts, baked goods, soups and sauces.
Spelt is an ancient non-hybrid wheat. An ancient cousin to modern wheat, Spelt was one of the first grains to be grown by farmers as long ago as 5,000 BC. With its rich sienna colour, this robust nutty flavoured gem offers great taste and a good source of fibre.