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Eumarrah Hobart |
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AN ANCIENT WHOLE GRAIN
Spelt is an ancient grain related to wheat. It has a nutty taste and can be used in a variety of ways.
HOW TO USE
> Use as a substitute for rice, or add to soups, hotpots, salads or puddings.
Can be sprouted and used in salads.
Can be ground into flour for baking.
Cook: Bring spelt to the boil, then simmer for 40-50min. Pre-soaking the grain will reduce cooking time to 30min. 1 cup spelt grain to 3 cups water.
Product should last up to 12 months if stored in an airtight container in a cool dark area.
Country of origin: Australia
Nutrition info per 100g: Energy 1520 kJ; Protein 12.9 g; Total Fat 1.3 g; -Saturated <1 g; Carbohydrate 72.2 g; -Sugars <1 g; Fibre 8.8 g; Sodium 1.8 mg
Product should last up to 2 years if stored dry and airtight in a cool dark area.
Nuts, peanuts, soy, milk products, gluten and other allergens are processed on the same premises and there is a potential for cross-contamination.
