Spelt is one of the oldest cultivated grains (an ancient cousin of wheat). It is high in fibre, has a higher content of protein and vitamins than wheat and although not gluten free, spelt can be tolerated by some people with wheat allergies. Lightly toasted flakes drizzled in honey and barley malt. Perfect for breakfast with milk or yoghurt. Praised in the 12th century by St. Hildegarde von Bingen as “the best of grains”.
It is high in fibre
Perfect for breakfast with milk or yoghurt.
Higher content of protein and vitamins
Certified organic ingredients
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