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Spelt: Cakes, cookies, breads & meals from the good grain
Roger Saul
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Spelt: Cakes, cookies, breads & meals from the good grain
Roger Saul
Spelt is becoming the go-to grain due to its nutritional benefits. The Romans called spelt their 'Marching Grain' because of its high energy content. It is generally higher in protein, easier to digest and has a much broader spectrum of nutrients than our modern inbred wheat. What's more, it contains plant lignans, which are thought to help prevent
176 pages
| Media | Books Hardcover Book (Book with hard spine and cover) |
| Released | April 2, 2015 |
| ISBN13 | 9781848992290 |
| Publishers | Watkins Media Limited |
| Pages | 176 |
| Dimensions | 251 × 199 × 21 mm · 726 g |
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