We sprout the spelt grain so it comes to life and releases its vital nutrients. Enzyme activity breaks down inhibitors, transforming and multiplying nutrients into their more easily digestible forms. Spelt keeps its most nutritious parts in the kernel, so they’re not removed during milling. So you get a flour that’s high in protein, light to bake and full of flavour.
Sprouted whole spelt flour.
|of which saturates||0g|
|of which sugars||6.5g|
Contains gluten. Made in a facility that handles nuts.