Add more whole grains to your eating repertoire with the ancient grain spelt by trying out these 10 dietitian approved healthy, whole grain spelt recipes today!
Ancient grains have been cultivated and eaten for ages and now they’re back and as popular as ever in today’s modern kitchens. Aside from great taste, there are many nutritional benefits to be gained from them! You can check out my post on 10 Ancient Grains You Should Be Eating for more information.
As a spin-off to my 10 ancient grains post, I’m doing a series of RD curated recipes featuring each ancient grain. I’ve already highlighted 8 of them: amaranth, barley, bulgur, farro, freekeh, Kamut®, millet, and quinoa. In this post I’m talking about spelt!
Spelt is a variety of wheat and the traditional grain of Germany, cultivated and grown during the middle ages. Spelt is higher in protein than common wheat, is high in fiber and is a good source of iron and manganese. Some people who are sensitive to wheat report being able to more easily digest and tolerate spelt, but no reliable medical studies have addressed that issue (spelt is NOT gluten-free).
With it’s chewy texture and sweet, nutty flavor, spelt in it’s whole grain form (spelt berries) is a great option as a hot cereal or for use in pilafs, soups or salads. Spelt flour works great for bread, pasta and baked goods. Below I’m sharing 10 dietitian approved spelt recipes for you to give this ancient grain a try!
Vegan Figgy Apricot Spelt Bread from Fannetastic Food
Layered Spelt Salad from Live Best
Spelt and Oat Pumpkin Muffins from Eat Real Live Well
Spelt Oatmeal Pumpkin Cookies from Unsweetened Caroline
Orange Raspberry Spelt Waffles from Freedom Nutrition and Wellness
Cherry Herb Cheese Salad with Spelt from Live Best
Spelt and Oat Pancake Mix from Healthy Fit Nutrition
Teriyaki Chicken Power Bowl with Spelt from Your Choice Nutrition
Banana Spelt Muffins from Fannetastic Food
Blueberry Ginger Spelt Scones from Live Best
The post Ancient Grains: Spelt Recipes appeared first on Your Choice Nutrition.