Sharpham Park Organic Wholegrain Spelt Flour 1kg
Price per 100g: 33.9p
A delicious nutty tasting flour, suitable in all recipes where wheat flour is used
What is Spelt?
Spelt is an ancient grain that has been grown in Somerset since the start of the Iron Age.
It's a cross between emmer wheat and goats grass, with a delicious nutty taste, and is different to common wheat in that the body finds it easier to digest. This is due to its unique brittle gluten structure, which means some people with a wheat intolerance may find spelt a suitable alternative (please note: spelt contains gluten and is not suitable for diagnosed coeliacs). Spelt is a great source of protein, which your body needs to maintain healthy blood and muscle structure. It's also packed full of natural iron and potassium, essential for cell regeneration and for maintaining stable blood pressure.
Store cool and dry.
Prepare & Use
For the Perfect Banana Loaf
You will need
130g Unsalted butter (melted)
3 Large ripe bananas
25g Clear honey
2 Large eggs
127g Dark brown sugar
170g Wholegrain spelt flour
10g Baking powder
30g Chopped pecan nuts (optional)
Pre-heat the oven to 180c / Gas Mark 4.
Lightly grease and flour dust 400g tin
Place eggs and brown sugar into electric mixer and whisk to a light ribbon stage.
Sift spelt flour and baking powder into a clean bowl; tip the remaining un-sifted part of spelt back into the dry mix. This helps to aerate the mix.
In a separate bowl, combine together melted butter (tepid), honey and roughly mashed bananas.
Combine all 3 parts together: start with butter mix to flour, followed by egg mix. Do not over mix! Spoon evenly into tin, sprinkle with chopped nuts, and place in middle of the oven and bake for 30-35 minutes.
Test by inserting a skewer to the centre of the loaf and then removing. The skewer should be clean. Remove from oven, rest for a few minutes before removing from tin and transferring to a cooling rack.
Tips: Try using this same recipe for banana cupcakes; cut the cooking time down to about 15 mins, and decorate with glacé fruit. For a touch of spice, add a pinch of cinnamon to the flour when sifting.
Spelt contains gluten
Not suitable for coeliacs
Country of Origin
Bag - Paper
Pack - Recyclable
Assured Food Standards Spelt
Packaging from responsible sources
100% Stone Ground British Spelt Flour
Suitable for Vegetarians; Organic
|of which saturates||0.9g|
|of which sugars||2.6g|
A wonderfully moist and tangy summer cake, fantastic served with yoghurt or creme fraiche and a handful of berries.
Crumble for breakfast? We'll have some of that please!
Chef Christoffer Hruskova set up an organic bakery in his native Denmark and here shares his own recipe for spelt and rye flatbread. Serve with soft cheese for a sumptuous snack.
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