Spelt Flour Whole Grain

• To Your Good Health...Bob Moore
• Friend of the Heart
• A Grain From Antiquity
• ♥ You Can See Our Quality!
• Kosher
• Wholesome

Spelt is a non-hybrid primitive relative of our present day wheat that dates back more than 9,000 years.

Spelt has a unique nutty flavor and because of its high water solubility, its vital nutrients are quickly absorbed into the body. Bob's Red Mill Stone Ground Spelt Flour can be used in most recipes calling for wheat flour - especially yeast and quick breads.

Keeps best refrigerated or frozen

Savory Spelt Muffins

2 ¼ cups spelt flour
¼ cup brown sugar*
1 tbsp. baking powder
¼ tsp salt
1 ¼ cups milk
3 eggs, beaten
1 tbsp oil
Optional mix-ins
¼ cup grated hard cheese
or
¼ cup sautéed onions
or
2 tbsp. chopped fresh herbs

Preheat oven to 425F. Grease and flour 12 muffin tins or line with paper liners. Combine spelt flour, brown sugar, baking powder and salt. In a separate bowl beat together the milk, egg and oil. Mix wet ingredients with dry ingredients just enough to moisten. Gently fold in any optional mix-ins. Fill muffin cups 2/3 full and bake for 17 minutes or until light brown in color.

*Honey can replace brown sugar.

Add to wet ingredients while mixing.

Whole grain spelt (wheat).

Manufactured in a facility that also uses tree nuts, soy, wheat, eggs and milk.