Spelt: Cakes, Cookies, Breads & Meals from the Good Grain by Roger Saul

  • Shortcrust pastry (page 14)

    from Spelt: Cakes, Cookies, Breads & Meals from the Good Grain Spelt by Roger Saul

    • Categories: Pies, tarts & pastries; Cooking ahead
    • Ingredients: spelt flour; butter; golden caster sugar
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  • ISBN 10 1848992726
  • ISBN 13 9781848992726
  • Published Apr 02 2015
  • Format eBook
  • Language English
  • Countries United Kingdom
  • Publisher Watkins Media
  • Imprint Nourish Books

Publishers Text

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 Beetroot, Goat's Cheese, Hazelnut and Dill Salad, for example, or Moroccan-spiced Lamb 'Speltotto'. Try delicious, light breads with a sweet and nutty flavour, 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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