About the Ancient Grains

Ancient Grains are not really about weighing them up against each other.  Its about keeping your diet as diverse as possible and alternating between the ancient grains.   Each one of them has their own unique nutritional profile and benefits.  

Incorporate a variety of these ancient wheat's into your diet and experience the benefits.

The flavors and textures vary and enhance your meals  while providing a well rounded approach to nutrition 

Supporting overall healthy and well being. 

EINKORN   - Triticum Monococcum

Despite all the buzz around ancient and heirloom grains, Einkorn wheat doesn't get much attention. Considered the oldest grain known in the history of agriculture, this super food is delicious in all kinds of baked goods. 

Einkorn also is the only wheat known to not have been hybridized. 

An ancient grain revered as the first among cultivated grains, has a rich history dating back to the Neolithic and Early Bronze Age in the fertile crescent.   This small - sized grain sets itself apart with only 2 sets of 7 chromosomes, in contrast to modern grains with 42 or more chromosomes, resulting in a significantly lower gluten content.  

The Einkorn crop grows tall in the field, with an unusual, short, flat, two-row seed head which encloses small wheat like grains encased in inedible husk.  Einkorn thrives in poor soil and in adverse weather conditions. 

Despite its lesser known status compared to other ancient grains, Einkorn wheat stands out as a versatile super food.  Ideal for various baked goods. 

Notably, Einkorn and its ancient relatives remain untouched by hybridization, preserving their authentic characteristics.   Sourcing Einkorn may require extra effort, its unique flavour and nutritional benefits make it a worthy addition to any food enthusiast's collection.

• This is the first grain that was domesticated
• High in Protein and low in carbohydrates.
• Suitable for those with Gluten sensitivity. 
• Ferments well and ideal for using to make a sour dough starter. 

Einkorn wheat once grew wild around the world, but, like many other heirloom grains, it was weeded out as farmers cultivated modern crops and easier-to-harvest varietals. Still, this ancient grain is prized for its nutrients, lower levels of gluten, and non-GMO status.

Today the plant grows mainly in Morocco, France, and Turkey, and throughout parts of what used to be the Soviet Union. Unlike most of the cereals we now know, Einkorn can prosper in terrain unfriendly to other plants, which makes this super food a real boon in harsher landscapes. The plant has tighter husks and smaller berries than modern wheat, which help it survive these conditions. 

How to Use Einkorn

Einkorn  can be used like any other wheat: mill it into flour for baking, or eat the berries whole after the husk is removed.  Einkorn flour can be used in place of whole wheat flour in just about any dish, from pie crust to cake batter to waffles. The rich flavor of this heirloom cereal makes for a hearty, slightly nutty bread that makes wonderful sandwiches.

What Does Einkorn Taste Like?

Einkorn's flavor is similar to commercial wheat, though it imparts a deeper, nutty and toasty essence. Einkorn flour works well in warm, comforting dishes like pancakes and banana bread. Whole Einkorn berries are also similar to regular wheat berries, and offer a pleasing crunch when heated and popped. They can be soaked, simmered like rice, and made into a wonderful salad.

EMMER  -  Triticum Dicoccon

Emmer, the often overlooked member of the Ancient Grain family, is a natural hybrid of Einkorn and Goat Grass, containing only 28 chromosomes.   Back in the Neolithic age, Emmer was a dietary staple in the near east communities, referred to as  " The Pharaoh's Wheat".

Emmer was highly prized by the ancient Romans and was discovered in the Egyptian tombs.

This grain boasts a lower gluten content, higher protein level and a rich fiber content as well as containing essential nutrients like Zinc, magnesium and carotenoids.   

Emmer, also known as Farro, is a beloved choice for making Pasta, offering a nutty flavour and ideal al dente texture.   This can be cooked in a similar way to brown rice in 50 - 60 minutes or soaked overnight for quicker preparation.   

Emmer is great in dishes like pilaf, grain salads, risottos and soups.  This can also be sprouted for bread and salads. 

• Einkorn's close relative
• Rich in Fibre and trace elements
• Superior for pasta making. 

SPELT  -  Triticum Spelta

Spelt , the ancient grain with a rich history, was the first grain imported from Europe to South Africa. 

In Germany, it is esteemed for its health benefits and has gained notoriety through the teachings of Saint Hildegard Von Bingen, a polymath from the high middle ages. 

Known for its nutritional value, Spelt has been praised for providing good flesh, blood and a cheerful disposition to its consumers.  

Modern research has further validated Spelt's high nutritional content, which includes a rich source of Vitamin B, crucial for metabolism control.  

The closely related cousin of wheat, spelt is one of the oldest crops to be cultivated in human history. Also known as hulled wheat or dinkel wheat, it tastes like wheat and behaves very similarly when baking breads with it. Spelt is packed with protein, fiber, iron, magnesium, potassium, copper, folic acid, manganese, niacin, phosphorous, selenium, thiamin, vitamin B, and zinc. It also contains gluten, making it unfit for people with gluten-related disorders.

It has a delightful nutty taste and excellent baking properties.  Spelt serves as a wholesome and versatile alternative to wheat in various recipes. 

Embrace the goodness or Spelt.  It has many benefits from nourishing to adding a flavourful culinary experience. 

• Gentle and nourishing
• Excellent baking properties
• Nutritious and delicious.