Since then, I’ve received a lot of questions about what spelt berries are and how to use them. Today, I’m going to give you five things to consider about spelt berries.
All About Spelt
1. All about spelt: Spelt berries are not berries. Spelt berries are kernels of spelt seeds. Spelt is a grain. Spelt berries are firm but chewy. It’s a difficult texture to describe. Kind of like firm barley. But without any of the squish or slime like you get after you cook barley.
2. Are spelt berries gluten-free? Absolutely not. Not even close. If you are gluten-sensitive, it is advised to avoid spelt in all forms — berries, flour, etc.
3. What makes spelt berries so good for you? Spelt berries are high in fiber and protein. Roughly a quarter cup of spelt berries contains 6 grams of fiber and 5 grams of protein. That’s pretty awesome, particularly if you’re vegetarian or vegan.
4. Spelt is versatile. I swap out many rices and other grains in favor of spelt. Spelt berries have a slightly nutty flavor but really don’t taste like much of anything. Sometimes, in baking, I replace some flour with spelt flour. For example, if a recipe calls for 4 cups of flour, I’ll use one cup of spelt flour and three cups of whatever flour the recipe calls for.
5. How do I cook spelt berries? The easiest way to cook spelt berries is to add 1 cup of spelt berries to 3 cups of water. Bring it to a boil, cover, turn the heat to low, and simmer for 90 minutes. After your spelt berries are done cooking, you’ll want to strain them to remove any excess liquid. Pour the spelt and water into a strainer, and then return the spelt berries to the pan.
Next time you’re at the grocery, check out the bulk pantry staples section and look for spelt berries. Try them in place of rice or pasta. Toss ’em on top of a salad (one of my favorite ways to enjoy spelt berries!) and watch the world unfold around you. Spelt berries are life-changing. Try them!
Have a great weekend, y’all! See you back here on Monday.
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