Whole spelt plant, whole spelt grains and spelt flour.
Welcome to the summary page for FabulousFusionFood's Cook's Guide entry for Spelt along with all the recipes employing Spelt presented on this site, with 25 recipes in total.
This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Spelt recipes added to this site.
These recipes, all contain Spelt as a major wild food ingredient.
Spelt (Triticum spelta) is an ancient form of wheat that's native to southern Europe where it has been grown from the Bronze Age to medieval times. It now survives as only a relic crop in Central Europe, though it has recently found a new market as a health food.
Flour made from spelt has a slightly higher protein content than ordinary wheat. Spelt can also be tolerated by many people who otherwise have wheat intolerances.
This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Spelt recipes added to this site.
These recipes, all contain Spelt as a major wild food ingredient.
Spelt (Triticum spelta) is an ancient form of wheat that's native to southern Europe where it has been grown from the Bronze Age to medieval times. It now survives as only a relic crop in Central Europe, though it has recently found a new market as a health food.
Flour made from spelt has a slightly higher protein content than ordinary wheat. Spelt can also be tolerated by many people who otherwise have wheat intolerances.
The alphabetical list of all Spelt recipes on this site follows, (limited to 100 recipes per page). There are 25 recipes in total:
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| Alicam vel sucum tisanae (Spelt or Barley Gruel) Origin: Roman | Bisort Bolognese Origin: Fusion | Puls Fabata (Broad Bean Porridge) Origin: Roman |
| Aliter Coliclos V (Stalks, Another Way, V) Origin: Roman | Buccellatum (Roman Hardtack) Origin: Roman | Pultes (Meat Pottage) Origin: Roman |
| Aliter Isicia (Another Sausage) Origin: Roman | Catillus Ornatus (Seasoned Fritters) Origin: Roman | Pumpkin, Goat's Cheese and Kale Tart with Three-cornered Leeks Origin: Britain |
| Aliter Isicia II (Another Sausage II) Origin: Roman | Crempog Gri (Welsh Currant Pancake) Origin: Welsh | Pumpkin, Goat's Cheese and Kale Tart Origin: Britain |
| Aliter Sphondylos VI (Parsnips, Another Way VI) Origin: Roman | Dulse Muffins Origin: Britain | Rainkohl und Grünkern-Suppe (Nipplewort and Green Spelt Soup) Origin: Germany |
| Apothermum (Sweet Wine and Raisin Sauce) Origin: Roman | Hadrians Spelt Bread Origin: Britain | Spelt, Fig and Pomegranate Salad Origin: Britain |
| Artolaganon (Fried Savoury Pasta) Origin: Roman | Muffins au Vin Cuit (Mulled Wine Muffins) Origin: Switzerland | Tyttebœr Brød (Lingonberry Bread) Origin: Denmark |
| Artolaganon II (Leavened Flatbread) Origin: Roman | Olusatra (Alexanders with Raisin Sauce) Origin: Roman | |
| Bisgedi Ceirch a Sbelt (Oat and Spelt Biscuits) Origin: Welsh |
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