St. Hildegard says about spelt: “It is the best of all grains. It warms, nourishes, strengthens, and is gentler than other grains. It gives a person (…) a happy mind and a cheerful soul.”
And: “Spelt is the best grain. It is warm, fatty, rich in nutrients, and tastier than other types of grains. It provides the person who consumes it with (…) a cheerful disposition and joy in the heart. Regardless of the addition with which it is eaten, whether with bread or other dishes, it is good and flavorful.”
More information: “Physica,” the work of St. Hildegard of Bingen.
Spelt flour- sifted (white) 3lbs
Flour obtained from Oberkulmer Rotkorn variety, grown USA. Organic non GMO.
Spelt flour is an excellent, Hildegardian option for baking both bakery products (bread, rolls) and pastries. In everyday cooking, it can be used to prepare all kinds of homemade cakes (shortcrust, sponge, semi-shortcrust, puff). It is also highly successful for making pancakes and fritters, as well as an addition to soups, sauces, desserts, and puddings.
Nutritional value per 100 g of product:
Nutritional value / Energy value: 1534 kJ / 364 kcal
Fat: 2.6 g
Of which:
– Saturated fatty acids: 0.3 g
– Monounsaturated fatty acids: 0.5 g
– Polyunsaturated fatty acids: 1.0 g
Carbohydrates: 73.3 g
Of which:
– Sugars: 0 g
Fiber: 3.0 g
Protein: 13.2 g
Salt: 0.0
Store in a dry and cool place in a sealed package.