Sprouted Whole Spelt Flour

What’s more nourishing than a grain? A grain that’s been sprouted.

We sprout the spelt grain so it comes to life and releases its vital nutrients. Enzyme activity breaks down inhibitors, transforming and multiplying nutrients into their more easily digestible forms. Spelt keeps its most nutritious parts in the kernel, so they’re not removed during milling. So you get a flour that’s high in protein, light to bake and full of flavour.

 

  • Organic
  • Whole Grain
  • Stone Ground
  • Raw
  • Sprouted
Ingredients

Sprouted whole spelt flour.

Allergens
For allergens, see ingredients in bold.
How We Like It
  • Nutty sprouted whole spelt flour is hard to beat in banana bread. You can use sprouted spelt flour in any cake or pastry recipe as an alternative to wholegrain wheat or spelt flour. Replace it like for like.
  • If you haven't tried making bread with sprouted grain before, you're in for a full-flavoured treat. The low gluten content makes it a little different from baking bread with refined white flour or wholegrain flour.
Nutrition per 100g
Energy 372 kcal
1556kJ
Fat 3g
of which saturates 0g
Carbohydrates 70g
of which sugars 6.5g
Fibre 11g
Protein 11.5g
Salt 0g

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