Long replaced by its close relative wheat, spelt is now gradually becoming appreciated again. The taste and nutritional value of this ancient grain has remained intact. Spelt is a source of proteins and magnesium, vitamins, especially of the group B, and dietary fibre.

wholegrain spelt*

Percentage organic : 100%

500 g

Spelt can be eaten as rice : as a sidedish to a vegetable dish, in a salad,… Take 50g of spelt per person. Bring 2 volumes of water to the boil, add a pinch of sea salt and 1 volume of well-rinsed spelt. Let the spelt simmer for 1 hour and 30 minutes with the lid on the cooking pot. If you soak the spelt 6 to 8 hours beforehand or if you use a pressure cooker you can reduce the cooking time to approximately 50 minutes.