The Spelt Cookbook: Cooking with Nature's Grain for Life

Front Cover
Penguin, 1995 - Cooking - 198 pages
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The story of spelt goes back over 9,000 years, but only recently has this marvelous little grain’s unique nutlike taste been rediscovered. Spelt makes the perfect ingredient for breads, cakes, cereals, side dishes—and it is a gluten-free, nutrient-rich alternative to wheat.
In The Spelt Cookbook , Helga Hughes shares an exciting collection of over 175 easy-to-prepare recipes that marry the rich taste of golden spelt with a variety of fresh and flavorful ingredients, including Old-World Buttermilk Waffles, White Bean Chili with Elbows, and Hazelnut Granola.
Whether you are looking for a wheat alternative, or simply want to mix up your mealtime routine, The Spelt Cookbook is the only guide you’ll need to the delicious world of spelt cookery.

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good recipes

User Review  - 3joann -

Cooking baking with sprouted spelt flour is a trick and once you learn how to cook with this flour you will be amaze how healthy you will feel. My husband is a diabetic takes 4 to 5 shots a day. He ... Read full review


In the Kitchen
Breakfast and Brunch
The Soup and Stew Pot
The Salad Bowl
The Bread Box
The Sandwich Platter
Sauces Stuffings and Dressings
Main Dishes
Pasta Dumplings and Crepes
Side Dishes

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About the author (1995)

Helga Hughes is a successful physical educator, teacher, pilot, chef, and author. She was educated at the Marienheim College in Forchheim, Bavaria, where she first experienced the joys of traditional spelt cooking. After moving to the United States in 1961, Helga taught at health spas and was the activities director at a major Arizona retirement community. She was the founder of the popular Watercise program of prenatal exercise, and author of The Complete Prenatal Water Workout Book. In addition, Helga’s cooking articles have appeared in numerous national newspapers and magazines. She is also the author of several cookbooks.

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