Easy to use flat rectangular sheets of spelt lasagne with a mildly nutty taste. Made from Spelt flour instead of the more traditional wheat flour, you can cook and use this in exactly the same way as regular pasta. Used layered in a lasagne, with no need to pre cook it is a good way to add a different grain and extra fibre to your diet. Just add a little more liquid to the pasta sauce so the lasagne can absorb it during cooking.
Dicoccum Spelt is also known as medium spelt.
Spelt is a very, very old superfood! Its a sub-species of wheat that was a staple of the British populations diet in medieval times. It survived into the 20th century in only a few places, mainly being replaced by bread wheat. The earliest archaeological evidence for spelt actually dates back to five millennia BC, and in Europe to Neolithic times.
Spelt is higher in protein and vitamins than wheat, and is said to be richer in nutrients, as its tough outer husk protects the grain better. It also requires less fertilizers to grow. It is rich in gluten, so is not suitable for those following a gluten-free diet, but many people who are intolerant to normal wheat have found that they can tolerate it, making it a great wheat alternative.
Dicoccum Spelt*, Water*
*=certified organic ingredients
|Typical Values Per 100g|
|of which sugars (g)||2.5|
|of which saturates (g)||0.3|
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