One Degree Organic Foods Organic Sprouted Spelt Flour Description
Non-GMO Project Verified
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discover the benefits of adding a variety of pure, non-hybridized whole grains to your diet. Our spelt is a Non-GMO Project Verified ancient grain that is a favorite protein source for many vegetarians. We grow it using veganic farming methods- in soil enriched by crop rotation and plant based fertilizer, without the use of animal by-products or compounds that may be harmful to people and the planet.
Once harvest is done, we sprout our grains, triggering an explosion of taste and increasing vital nutrients. We retain 100% of the grain's bran and germ, and preserve nutrients by keeping temperatures low when processing our raw spelt flour.
In your own kitchen, it's a perfectly delicious 1 to 1 substitute for regular wheat flour!
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Serving Size: 30 g
Servings per Container: 30
|Amount Per Serving||% Daily Value|
| Calories from Fat||5|
|Total Fat||0.5 g||1%|
| Saturated Fat||0 g||0%|
| Trans Fat||0 g||*|
| Polyunsaturated Fat||0 g||*|
| Monounsaturated Fat||0 g||*|
|Total Carbohydrate||21 g||7%|
| Dietary Fiber||3 g||13%|
| Sugars||2 g||*|
*Daily value not established.
Other Ingredients: Organic sprouted spelt flour.
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Cherry Almond Biscotti
In Italian, “biscotti” means twice-cooked and these cookies are delightfully crunchy from two trips to the oven. Biscotti are a great sweet indulgence as they’re lighter than most cookies and lower in fat and sugar. This vegan recipe runs with that trait by going dairy free and incorporating pure maple syrup and extra-virgin coconut oil instead of refined oil and sugars. The spelt and almond flours add protein and a nutty, rich and buttery flavor. You’ve got to bake these easy treats – twice!
Cherry Almond Biscotti
- 1 cup almond flour
- ¾ cup spelt flour
- ¼ tsp. salt
- ¼ tsp. baking powder
- 1/3 cup dried cherries (coarsely chopped)
- ¼ cup pure maple syrup
- 3 Tbsp. extra-virgin coconut oil (melted)
- ½ tsp. vanilla extract
- ¼ tsp. almond extract
- Preheat oven to 350 degrees F. Line rimmed baking sheet with parchment paper.
- In large mixing bowl, whisk together almond flour, spelt flour, salt, baking powder and dried cherries.
- In separate, smaller bowl, whisk together maple syrup, coconut oil, vanilla extract and almond extract.
- Add wet ingredients to dry ingredients and stir until just combined. (Note: You may need to gently knead dough by hand in order to achieve desired doughy texture.)
- Divide dough into two equal parts on baking sheet. Shape each part into rounded rectangle resembling a flattened log, approximately 2x4-in. long and 1-in. high. Bake for 15-17 minutes.
- Remove from oven and let cool for 20-30 minutes. Lower oven temperature to 325 degrees F.
- Using sharp serrated knife, cut each log crosswise into ½-in. slices. Lay slices flat on baking sheet and return to oven. Bake additional 7-8 minutes, or until lightly golden. Let cool completely.
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