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.
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!