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Spelt : Cakes, cookies, breads & meals from the good grain - Roger Saul

Spelt

Cakes, cookies, breads & meals from the good grain

By: Roger Saul

eText | 28 April 2015

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A sensational bread cookbook devoted to the grain-of-the-moment—spelt—written by an expert in this wholesome, delicious, and versatile ingredient.

Spelt is becoming the go-to grain due to its nutritional benefits. The Romans called spelt their "Marching Grain" because of its high energy content. It is generally higher in protein, easier to digest, and has a much broader spectrum of nutrients than our modern inbred wheat. What's more, it contains plant lignans, which are thought to help prevent various diseases and ailments, including bowel cancer, heart disease, and asthma.

Once widely grown in Europe, and used in the Bronze Age, spelt is a versatile grain, as well as being super-healthy. Flick through the book and you'll find delicious recipes for pearled spelt—which is perfect for Beet, Goat Cheese, Hazelnut and Dill Salad, for example—or Moroccan-spiced Lamb "Speltotto". Try delicious, light breads with a sweet and nutty flavor, an upside-down Summer Raspberry Cake and Spelt Cookies that will turn out like a dream, or even a fantastic Farmhouse Granola with low GI/slow release carbs. Spelt is a bundle of good things in one simple grain—and here you'll find a variety of mouth-watering ways to enjoy it.

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Non-FictionCooking, Food & DrinkCookery By IngredientFamily & HealthHow to Cook & Recipe BooksBaking, Cakes, Icing & Sugarcraft

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