2. ORIGIN
 Roman armies carried it with
them on long trips
 Can be sustained for a long time and
still be flavorful and nutritious
 Stayed in southern Europe
 Easily digestible
 Can be eaten in substitution for
some wheat deficiency problems

3. NUTRIENTS
 15% DV of
PROTEIN  76.5% DV of
RIBOFLAVIN
 HIGH AMOUNTS
OF FIBER  24% DV of NIACIN
 B COMPLEX  RICH IN
VITAMINS MAGNESIUM
 SIMPLE AND
COMPLEX CARBS

4. PARTS OF THE GRAIN
 3 Parts:
 BRAN
 GERM
 ENDOSPER
M

5. RECIPE CONTAINING SPELT
OATMEAL COOKIES
 INGREDIENTS:  DIRECTIONS:
 2 CUPS OATMEAL 1. Blend
 1 CUP SPELT everything into
FLOUR blender
 ½ CUP HONEY 2. Roll balls and
 1 CUP MILK
press into
cookies
 4 TSPS OIL
3. Bake at 180
degrees Celsius
(350 F) for 15
minutes

6. COOKING GUIDELINES
 FOR SOFTNESS:
 3 Cups of water to 1 cup of
spelt, cover and simmer for 1.5
hours
 CHEWIER AND NUTTIER:
 2 Cups of water for every cup, stir in
one at a time as water evaporates
tender after 30-40 minutes