‧ WHOLE GRAIN
‧ STONE GROUND
‧ SPELT FLOUR
A Grain From Antiquity
Spelt is a non-hybrid primitive relative of our present day wheat that dates back more than 9,000 years. Spelt has a unique nutty flavor and because of its high water solubility, its vital nutrients are quickly absorbed into the body. Bob's Red Mill Stone Ground Organic Spelt Flour can be used in most recipes calling for wheat flour - especially yeast and quick breads.
Manufactured in a facility that also uses tree nuts, soy, wheat and milk.
SAVORY SPELT MUFFINS
2¼ cups Spelt Flour
¼ cup Brown Sugar*
1 Tbsp Baking Powder
¼ tsp Salt
1 ¼ cups Milk
3 Eggs, beaten
1 Tbsp Oil
¼ cup grated hard cheese or ¼ Cup sautéed onions or 2 Tbsp chopped fresh herbs
Preheat oven to 425°F. Grease and flour 12 muffin tins or line with paper liners. Combine spelt flour, brown sugar, baking powder and salt. In a separate bowl beat together the milk, eggs and oil. Mix wet ingredients with dry ingredients just enough to moisten. Gently fold in any optional mix-ins. Fill muffin cup ⅔ full and bake for 17 minutes or until light brown in color. Makes 12 servings.
*Honey can replace brown sugar. Add to wet ingredients while mixing.
Keeps best refrigerated or frozen
Whole Grain Organic Spelt (Wheat)
Available in Selected Areas
City Food Drive 2019