Sharpham Park Organic Spelt Stoneground White Flour 1kg
35.9p per 100g
Spelt is an ancient grain that has been grown in Somerset since the start of the Iron Age.
It is a cross between Emmer Wheat and Goat Grass with a unique gluten structure which makes it easier to digest than modern wheat.
It has a delicious nutty taste and is nutritious too. Its tough husk protects it from pests and diseases.
It's high in protein and fibre and it's a good source of slow release energy. So much so, that the Roman Army called it their 'marching grain'.
You can use this delicious stone ground spelt flour instead of wheat in most recipes.
Our organic farm set in the heart of the Somerset Levels is sustainably managed. The spelt fields have 4 metre margins and the hedgerows are cut every other year allowing wildlife such as hare, lapwing, dormice, bees and ladybirds to shelter and forage for food all year round.
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Spelt - by Roger Saul
The ultimate collection of spelt recipes from the UK's champion of spelt, Roger Saul. With more than 70 delicious recipes, including dishes from leading chefs such as Mark Hix, Angel Hartnett and Sven-Hanson Britt.
Taking you beyond baking this book shows off the full range of possibilities for cooking and spelt. Stunning photography and design make it a stylish addition to any cookbook collection.
Buy your copy online at www.sharphampark.com or leading bookstores.
At Sharpham Park we are working with Bowel cancer UK to encourage us all to eat a high fibre diet. More than 40 top chefs have donated spelt recipes to the campaign.
Find out more at
To donate, go to
Registered charity no. 1071038 (England & Wales) SC040914 (Scotland)
Nourish - Eat well, live well
You can replace wheat flour with spelt in any recipe.
Muffins, Yorkshire Pudding, Bread (including bread machine recipes), Cakes, Biscuits, Pastry ……
There are no additives in our Refined White Spelt Flour
Preparation and Usage
For the Perfect Veggie Pasty
You will need
For the pastry:
350g Sharpham Park white four
Cold water to mix
For the filling:
1 Tablespoon oil
3 Tablespoons sunflower seeds
1 Clove garlic, crushed
1 Teaspoon mixed herbs, thyme, rosemary
1 Tablespoon chopped parsley
225g Leeks, washed & sliced
1 Large carrot, chopped
100g Mushrooms, sliced
Beaten egg or milk
Sift the flour into a bowl with the salt. Add the margarine and rub into the flour until the mixture resembles fine breadcrumbs. Mix to a firm dough using a little water. Divide into four.
Heat the oil in a pan, add the sunflower seeds and cook for a couple of minutes. Add the garlic, herbs and remaining ingredients. Cook for 5 - 10 mins, then cool.
Roll out each piece of pastry to a circle approximately 20 cm/8 inches in diameter. Divide the filling among the circles, dampen the edges, seal to enclose the filling and crimp the edges.
Brush with beaten egg or milk and bake in a moderately hot oven (200°C, 400°F, Gas Mark 6) for 35-40 minutes.
Allow to cool slightly on a wire rack and serve while hot. Serves 4.
Tips: Spelt has a unique gluten structure so we suggest that, to get the best from your baking, you keep the mixing of your doughs to a minimum.
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Here is one of the recipes from my book...
Summer Raspberry Cake
The lovely nutty taste of spelt comes through in this fabulous summer cake that features two of my favourite ingredients - raspberries and almonds. And as an added bonus, it doesn't have to be June to enjoy it, as autumn-fruiting raspberries are now widely available. You can vary this cake by using other fruits, such as blueberries or chopped rhubarb, making it perfect to adapt to whatever is in season.
175g/6oz unsalted butter, softened, plus extra for greasing
300g/10 1/2oz/2 cups raspberries
175g/6oz/1 cup light soft brown sugar
1 tsp vanilla extract
2 eggs, lightly beaten
200g/7oz/ 1 2/3 cups white spelt flour
100g/ 3 1/2 oz/1 cup ground almonds
2 tsp baking powder
1/4 tsp baking powder
1/4 tsp sea salt
2 tbsp caster sugar or icing sugar, sifted, for sprinkling (optional)
Double cream or créme fraîche, to serve
Makes: 23cm/9in cake
Preparation Time: 20 minutes
Cooking Time: 1 hour
Preheat the oven to 180°C/350°F/Gas 4 and grease and line a 23cm/9in round springform cake tin.
Arrange the raspberries, hole-side down, across the base of the prepared tin, wedging them in so they are tightly packed. Reserve any left over.
Beat together the butter and sugar in a large bowl, using an electric mixer, until pale and fluffy. Stir in the vanilla and the eggs, one at a time, adding a spoonful of the flour with each egg to prevent the mixture from splitting. Add the ground almonds and stir, then add the remaining flour, baking powder and salt and stir through until the mixture is evenly blended and there are no major lumps of flour. Carefully fold in any remaining raspberries, stirring once or twice.
Spoon the cake mixture into the prepared tin and smooth the top. Bake for 45-60 minutes, or until a skewer inserted in the centre comes out clean. Turn upside down onto a wire rack to cool.
Sprinkle with caster or icing sugar, if you like, and serve with double cream or créme fraîche.
Country of Origin
Bag - Paper
Packing - Recyclable
Full Product Name:
Organic White Spelt Flour
Store in a cool, dry place.
FSC® Mix, Packaging from responsible sources, FSC® C109726, www.fsc.org, EU Organic - GB-ORG-02, UK Agriculture, Red Tractor (Assured Food Standards) - Spelt
Allergens can be found in the ingredients list
Allergy Advice: For allergens see highlighted ingredients
100% Stone Ground British Spelt Flour
Suitable for Vegetarians; Organic
|of which saturates||0.6g|
|of which sugars||2.6g|
Make dinnertime special with this savoury galette. A mixture of spelt and normal flour, topped with ham hock, gruyere and a crispy duck egg, not only does it taste great, it looks pretty impressive too!
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