Green spelt
Delicioius protein bomb
Intro
Green spelt (immature spelt) is packed full of vital substances and is highly suitable for a vegetarian diet. Green spelt has a pleasant nutty, slightly smokey aroma and can be used as a whole grain, groats, flour or flakes in soups, salads and patties. Furthermore, in combination with other flours, it can be used to make bread and other baked goods.
What is green spelt?
Green spelt is nothing more than prematurely harvested spelt grains. It is harvested approximately 1-3 weeks before regular spelt is harvested. As the name suggests, it has a pale green colour. Dried,it can be found in most supermarkets (either whole or crushed) all year round.
Where does green spelt come from?
In 1660, famine threatened the German region of Baden after years of bad harvests due to periods of drought and cold, and wet summers. In desperation, the farmers harvested the spelt prematurely, dried and roasted it. Out of this hardship, green spelt was born - and is still offered in dried form today. The grain is dried at about 120° C, which gives it its colour and aroma.
When is green spelt in season?
Early July
Our tips for how to prepare green spelt:
Patties and fritters, stir frys, soups, salad topping and risotto
Green spelt Nutrition Facts per 100g:
| Typical Values | 100g |
|---|---|
| Calories | 343 |
| Fat | 1.65g |
| Carbohydrates | 64g |
| Fibre | 7.6g |
| Sugar | 0.7g |
| Protein | 13g |
Nutrients found in green spelt:
Vitamins: B-Vitamins
Minerals: Potassium, Calcium, Magnesium, Iron, Phosphate