Spelt is one of the oldest cultivated grains (an ancient cousin of wheat). It is high in fibre, has a higher content of protein and vitamins than wheat and although not gluten free, Spelt can be tolerated by some people with wheat allergies.
Praised in the 12th century by St. Hildegarde von Bingen as “the best of grains”.
*=certified organic ingredients
For allergens, including cereals containing gluten, please see ingredients in bold. Not suitable for egg allergy sufferers.
|Typical Values||Per 100g|
|Energy||1527 kJ / 360 kcal|
|Of which Saturates||0.3g|
|Of which Sugars||3.1g|
May contain traces of egg