Spelt is wheat's great-great grampa.
It seems to be all the wiser for it's antiquity because it boasts over 100% of your daily manganese intake, good fiber content, phosphorus, vitamin B3, magnesium, even a little protein.
It's a whole grain so it's basically a super hero that fights diabetes, obesity, cardiovascular disease, AND DEATH! woah there, bit dramatic? I don't think so.
I'm vary my grains and spelt is a lovely solution for those situation when fishy flax flour just ain't gonna cut it.
When ground it has a wheat like texture though a little lighter and softer.
My first success with this new friend was crepes.
2 C of almond milk (or any milk)
1 C spelt flour
2 T maple syrup (or honey)
cap full of vanilla
1 t salt
pour into a heated pan and swirl around until the bottom of the pan is covered. Flip. The first one is always a messy scrunch-just eat that one quickly before someone sees and try the next one. Repeat.
Fill with berries, yoghurt, maple syrup, or what ever makes your day.