Tea Time #5

And it is tea time at Justine’s blog Eclectic Odds n Sods, The Tea Time event.

However, I am drinking coffee today. First because I’m inviting Terri, a coffee drinker, to join me, as tea is not her preference. Secondly because I have a busy day and cannot bake a fancy cake as Justine had wished. I informed her that I would be cheating and shooting coffee and cake from a cafe.


I am having a large Latte and a small slice of a banana spelt cake.  Please join me.

Have you ever tried spelt? I buy the grains and prepare it like a risotto. I also buy cookies and bread, as well as the flour to bake banana cakes with no sugar and no butter. It is delicious; you would not notice if I would not tell you that there was no sugar in it.

There has been a ‘spelt craze’ since a few years, as many believe that spelt is good for losing weight, and is healthier than all other types of wheat. There are controversial statements defending either way. I concluded that going for spelt, at least for me, is a matter of taste.

Here is a summary about Spelt

It is an ancient type of wheat, also known as dinkel wheat in Germany and Farro in Italy, cultivated since 5000 BCE. Spelt was the main food in parts of Europe from the Bronze Age to medieval times.

Spelt contains about 57.9 percent carbohydrates (excluding 9.2 percent fibre), 17.0 percent protein and 3.0 percent fat, as well as dietary minerals and vitamins. It contains a moderate amount of gluten.

Genetic evidence shows that spelt has two separate origins in Asia and Europe. The earliest archaeological evidence of spelt is from the fifth millennium BC in Transcaucasia, north-east of the Black Sea, though the most abundant and best-documented archaeological evidence of spelt is in Europe. Remains of spelt have been found in some later Neolithic sites (2500–1700 BC) in Central Europe. During the Bronze Age, spelt spread widely in central Europe. In the Iron Age (750–15 BC), spelt became a principal wheat species in southern Germany and Switzerland; by 500 BC, it was in common use in southern Britain.

In the Middle Ages, spelt was cultivated in parts of Switzerland, Tyrol, and Germany. Spelt was introduced to the United States in the 1890s. In the 20th century, spelt was replaced by bread wheat in almost all areas where it was still grown.

On a more scientific note, I leave you with the conclusion of an experiment called: Comparison of glycemic index of spelt and wheat bread in human volunteers.  

“In conclusion, the spelt bread has a GI of 93 and its glycemic profile was not different than that of wheat bread. Consequently, we suggest that the differences in nutrients contents such as fibres, fructans, or fatty acids in the spelt bread compared to wheat bread are not physiologically relevant, at least in term of GI modulation. Furthermore, the IAUC values seem to be correlated to fasting glycemia and carbohydrate intake of the evening meal before the test. Those parameters will have to be taken into account in the evaluation of GI.”

Do you want to know more about spelt benefits and uses, read here.

Go there and join the Tea Time #5.

Cheers to Justine for organizing this wonderful event!

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Sharing sights & insights captured with diverse angles. Ex-corporate, now my own boss. Cycling, hiking, cooking, reading, yoga, writing and photography, are no longer only hobbies listed on my resume. It's what I do when I want.

40 thoughts on “Tea Time #5

  1. Good morning Lucile! What a busy week I’ve had as well and your coffee time this morning is the perfect thing to get my Tuesday going!
    The spelt cake looks lovely and in fact, I remember eating farro in the Umbria region of Italy just like you make it… Similar to a risotto…
    I love your historical facts about spelt that you’ve shared here! I always learn from you:)
    Have a lovely day and here’s to a big cup of coffee to get me going! Big day ahead at work!

    Liked by 2 people

  2. Lucile, thank you for this interesting post about spelt. I’ve never heard about this grain before, and love learning new things, even at my advancing age, Wink!

    Take care and enjoy your coffee and cake out ~ happy blogging to ya, from Laura ❤

    Liked by 2 people

    1. Laura, thank you for commenting.
      I’m happy that you liked the information.
      Advancing age? It doesn’t exist! We learn every day.
      And I guarantee you that spelt become as fashionable just because of corporate marketing. It’s delicious though.

      I have enjoyed my coffee and cake. Thanks!

      I wish you a lovely day! And thanks much for visiting.


      Liked by 2 people

  3. Glycemic index completely threw me off. All these mumbo jumbo that measure our dietary intake just doesnt register well with me 😦 i just eat – and eat…! Hehehe but thats just me. Happy tea time!

    Liked by 2 people

  4. Qué interesante el post sobre los diferentes granos. No había oído hablar de escanda, aunque sí de Farro en Italia. Creo entender que espelta y escanda son diferentes, no? Es que con el traductor ya sabe…
    Espero que compartamos en esta tarde su taza de té, aunque después de ver la foto me apetecería haber compartido el café de esta mañana.
    Nos vemos en el Tea Time de Justine.
    Un abrazo.

    Liked by 1 person

  5. Now lovely Lucile, I am so glad you came by and brought some healthy information too. You know I have not tried to make anythign with spelt but I really think I should try to, and you say it is quite filling too? That sounds good for me otherwise I would just eat and eat if I like it. Love the photo, I always get jealous with those pretty pictures peoplem ake like the hearts, I have no idea how they do it and one day I will master it and show it off in one of my tea times lol, and don’t worry we welcome coffee too come off it, if there is alcohol then pretty much anything is a goer here isnt it? grins xxx smackeroonies and huggles x


    1. Fab lovely Juss, it’s quite filing and you eat much less than any other type of wheat. At least it’s how it works for me. I learned that whilst other types give us an instant spike of sugar levels and then down, we keep eating carbohydrates non stop. The way spelt works is like a stable and slow spike, hence the feeling of not needing more.
      Just use free editors like pic monkey or pixrl and you can ‘heart’ yourself out! New word!
      Your tea time is becoming a happy hour, hehehe! Andy and Desley are the trendsetters!
      Huggles back. Xxx

      Liked by 1 person

    1. I guess many people outside Europe don’t know about it. It’s a bit of a fashion here, unfortunately, and prices almost doubled last year. Insane. I couldn’t find it anymore either.
      Nice to know we are also Lattes buddies!

      Liked by 1 person

  6. Interesting information on spelt. I’ve never tried it, always looked at it a bit sceptically, actually. But maybe I will give it a go. The banana cake is definitely tempting me… 🙂


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