This month’s Core Food is spelt so to mark the occasion Core Health cafe is offering a free cup of our wonderful coffee (or a tea infusion or a hot chocolate) when you buy our trademark spelt scone – which comes with healthy ‘jam’ and butter.  Our quiches will also have their bases cooked with spelt and of course the spelt products in the shop will be on display.  To get your free coffee you will have to quote SPELT WEBSITE or SPELT FACEBOOK to qualify. The offer excludes Saturdays though.  See you soon.

Spelt is an ancient variety of wheat and sub-species of common wheat. Once widely used, spelt is enjoying a revival due to its nutritious qualities and as a result is now grown in central Europe. The flour is pale greyish-yellow, gritty, and has a sweetish, nutty flavour. Spelt husks are tougher than other wheat husks, and therefore better able to preserve high levels of proteins, which are easier to digest. However it does still contain gluten meaning it is not suitable for people with Coeliac Disease.

Here is a recipe idea.

Spelt Savoury Biscuits

 90g spelt flour,  50g butter or margarine, 15g golden linseeds (freshly ground peferably), 15g pumpkin seeds, 15g sesame seeds, 15g sunflower seeds , 2 tbsp. water

Preheat the oven to 180C/350F/Gas 4 and line a baking tray with greaseproof paper. Mix all the ingredients except the water together in a large mixing bowl. Add the water a little at a time, and bring the mixture together with your hands to form a dough. On a lightly floured surface, roll the dough out to £1 thickness using a rolling pin. Cut into 5cm/2in rounds and transfer to the lined baking tray. Bake for 10 minutes, or until crisp and lightly golden-brown.


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