Get to know...Spelt

The children at ChildRoots are introduced to many different foods. For the most part I talk about the produce here. Well, lately the produce has gotten a little humdrum, I thought I would throw some attention at the beans and grains. Spelt gets the first post in the series.

Spelt has a history that goes back to the Bronze Age. A relative Common Wheat, spelt came about when the wheat plant hybridized with wild goat grass. Spelt has never been a very well none grain. It's tough outer husk makes it harder to process. That outer husk also makes it more resistant to pests and doesn't require much fertilizer, so it's easy to grow organically.

Spelt is a strong source of fiber and protein. Also present  are the very important B vitamins, essential for skin health, metabolism, cell growth, and immune system functions. Spelt being a grain is also packed with carbohydrates to us as fuel. It's also worth noting that some people with wheat intolerance have good luck eating spelt, due to it's lower gluten content and lack of pesticides.

Spelt is easy to cook. At ChildRoots it's made in the trusty rice cooker. 

When cooked spelt has a nutty flavor and a chewy texture that often feels like they're popping in your mouth. 

Spelt can be served as a side, added to soups, and even made into a "risotto" like dish. While you can't always use it in place of rice, it's usually safe to try. My favorite way to use spelt is cold salads.