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Monococcum Spelt flour

Monococcum spelt flour is appreciated for its high content protein, type A and E vitamins and trace elements such as iron, magnesium, phosphorus and potassium, it has a low glycemic index and excellent digestibility.

€5.00
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BioAlberti flours are born from the milling of our grains grown with organic farming methods. They are stone ground in a water mill, the cereal is ground more slowly and the germ, i.e. the nutritional part of the grain, remains intact, preserving the organoleptic qualities in the best possible way and keeping intact the nutritional elements essential to our body. Monococcum spelt, also known as small spelt, is a cereal extremely rich in nutrients essential for our well- being. Monococcum spelt flour is appreciated for its high content protein, type A and E vitamins and trace elements such as iron, magnesium, phosphorus and potassium, it has a low glycemic index and excellent digestibility. It is a flour that "binds" little, due to the low gluten content; we therefore suggest you to use it by working the dough quickly, using cold water. Suitable for any type of preparation, both sweet and savory; it can be used alone or mixed with other types of flour.

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Farina di Farro Monococco
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Data sheet

Weight
1000 g
Ingredients
Spelled flour (WHEAT Triticum monococcum) organic. Contains gluten. May contain soy.

Our recipe
Cookies with raisins and hazelnuts

Ingredients for 4 people

Method

  • 200 g of einkorn spelled flour
  • 100 gr of oat flakes + q.b. for the breading
  • 50 g of brown sugar
  • 2 tablespoons of mile
  • 80 g sunflower seed oil
  • 40 g chopped hazelnuts
  • 60 g of raisins
  • 2 teaspoons of baking powder
  • Water to taste

Soak the raisins to rehydrate them. Meanwhile in one bowl mix the flour, sugar and oat flakes. Add the chopped hazelnuts, the rehydrated and squeezed raisins, the honey, oil and yeast. 

Mix everything and add water just enough to form a compact dough. Using the parchment paper, roll out the dough to a thickness about 5 mm and with a pastry cutter cut out the biscuits, coat them in breadcrumbs lightly in the oat flakes and prepare them in a static oven already warm at 190 degrees or 180 degrees ventilated mode for about 20 min. 

For more delicious biscuits we can spread the surface with a veil of honey or jam or add drops of chocolate.

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