Spelt: Cakes, cookies, breads & meals from the good grain

A sensational cookery book devoted to the grain-of-the-moment—spelt—and written by an expert in this wholesome, delicious and versatile food.

Spelt is becoming the go-to grain due to its nutritional benefits. The Romans called spelt their “Marching Grain” because of its high energy content. It is generally higher in protein, easier to digest and has a much broader spectrum of nutrients than our modern inbred wheat. What’s more, it contains plant lignans, which are thought to help prevent …