Spelt is a very nutritious grain, that has a hearty nut-like flavour.  It is used much the same way as wheat. The main distinction is that people with allergies to wheat frequently do not react to spelt. Spelt does however contain gluten, so people with gluten sensitivities (such as in celiac disease) must be careful with spelt.  For this reason, we have added a second, gluten-free variation of this month’s recipe.

Spelt is becoming widely available in pasta, flours, breads, and cereals. To use in baked goods, cereals, and other dishes calling for wheat, simply substitute it one for one. To make this a gluten free recipe, simply substitute 1 cup of spelt flour for either of the following:

• 3/4 cup of rice flour

• 1 cup of corn flour

• 3/4 cup of millet flour

• 1/2 cup of ground nuts or seeds

• 5/8 cup of potato flour

• 7/8 cup of quinoa flour

• 7/8 cup of buckwheat flour

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SUGAR-FREE SPELT APPLE CAKE

• 6 apples peeled and sliced

• 2 eggs

• 1/2 cup unrefined (olive) oil

• 1/4 cup warm water or orange juice

• Pinch salt

• 1 tsp vanilla or almond extract (sugar/alcohol free sold at health food stores)

• 1 1/2 cups spelt flour

• 3 tbsp apple butter

• Cinnamon

Mix the eggs, oil, juice, salt, vanilla and flour together to make a batter.  In a separate bowl, combine the apples, apple butter and cinnamon to taste.  Pour apple mixture into the dish and spread batter over the top of the apples.  Bake at 350 degrees for approximately 50 minutes.

Enjoy!!