4,9/5 | Based on more than 21.000 Reviews

Green spelt organic -freekeh

Coming soon

€8,59

  • Freekeh from spelt
  • Organic and biodynamic cultivation
  • Contains hardly any fat or sugar
  • Nice slightly nutty flavor
  • In soups, salads, as a rice substitute
  • Contains 10% fiber and a broad protein profile
  • Green spelt bio, the sister of freekeh

    Green spelt is early harvested spelt, even before the grain is ripe. The grains are still young and green, and are dried by roasting.

    In German, this is why they call it "Grünkern." Centuries ago in Germany already, spelt was harvested early in bad and excessively wet summers, because otherwise the entire harvest was in danger of rotting.

    However, the green grain was not suitable for grinding into flour for bread. Therefore, it was immediately dried so that the grain could be cooked and eaten as soup.

    In the Middle East, we also know freekeh, grain that is harvested green and roasted. Green spelt and freekeh are admittedly not quite the same thing. The difference? Our western green spelt, which is .... that's spelt. While freekeh is made from wheat grains.

    An absolute hit in chef Ottolenghi's (vegetarian) kitchen

    So green spelt is actually spelt-freekeh, the super-healthy ingredient central to Ottolenghi's cuisine, just like tahini, za'atar and hummus.

    Green spelt, however, contains much less gluten than wheat. So you can use it perfectly in both Western and Middle Eastern recipes.

    Green spelt freekeh is also a popular meat substitute.

    Organically and biodynamically grown green spelt, 100% natural without additives

    Our green spelt is organically grown, so without the use of artificial fertilizers, pesticides or herbicides.

    With biodynamic cultivation we go one step further: a holistic approach to agriculture. The main emphasis is on working the soil naturally, because the soil is essential for the quality of the product, not the farming itself.

    Farmers who grow biodynamically abandon destructive monocultures, provide effective seasonal crop rotation, and follow the seasons and rhythms of nature. Pit&Pit green spelt is grown in Germany.

    Barely any sugars, all the more protein and fiber

    Green spelt becomes the perfect protein booster with this trick: combine these savory grains with legumes or nuts.

    Because grain protein contains a good mix of almost all the essential amino acids - only one is actually missing: lysine.

    Legumes and nuts have just that amino acid in abundance. So you can easily close the "lysine gap" and enjoy the full power of protein.

    Just mix up a crunchy granola of green spelt, soy flakes and nuts. Or make green spelt flapjacks and dip them in hummus.

    Green spelt in the kitchen

    Classically, roasted green spelt is made into a soup. Green spelt or freekeh also looks good in salads. In Germany, it is often served as a side dish with pizza.

    Green spelt freekeh does very well in salads, and combines excellently with flavors from the Middle East.

    Green spelt can also be used as a higher-fiber alternative rice. And so also as a "rice" porridge, or pudding.

    Using green spelt organic

    Add 3 times the amount of water from the grains and cook for about 50 minutes.

    Let cook for about 10 minutes more.

    Ingredients

    Green spelt, 100% natural with no additives. From Organic cultivation.

    Allergens

    This product contains the following allergen: gluten.

    This product is packaged and/or stored in a facility that also processes products containing nuts, peanuts, mustard, celery, gluten, sesame, soy and sulphite. Despite all precautions, this product may contain traces of these allergens.

  • Nutritional values per 100g
    Energy (kJ/kcal)1436/343
    Fats2.7g
    - of which saturated fats0.4g
    Carbohydrates63.2g
    - of which sugars0.8g
    Fibers9.9g
    Proteins11.6g
    Salt0.01g
Notify me when available

Green spelt organic -freekeh

1 kg / 1

€8,59

  • Green spelt bio, the sister of freekeh

    Green spelt is early harvested spelt, even before the grain is ripe. The grains are still young and green, and are dried by roasting.

    In German, this is why they call it "Grünkern." Centuries ago in Germany already, spelt was harvested early in bad and excessively wet summers, because otherwise the entire harvest was in danger of rotting.

    However, the green grain was not suitable for grinding into flour for bread. Therefore, it was immediately dried so that the grain could be cooked and eaten as soup.

    In the Middle East, we also know freekeh, grain that is harvested green and roasted. Green spelt and freekeh are admittedly not quite the same thing. The difference? Our western green spelt, which is .... that's spelt. While freekeh is made from wheat grains.

    An absolute hit in chef Ottolenghi's (vegetarian) kitchen

    So green spelt is actually spelt-freekeh, the super-healthy ingredient central to Ottolenghi's cuisine, just like tahini, za'atar and hummus.

    Green spelt, however, contains much less gluten than wheat. So you can use it perfectly in both Western and Middle Eastern recipes.

    Green spelt freekeh is also a popular meat substitute.

    Organically and biodynamically grown green spelt, 100% natural without additives

    Our green spelt is organically grown, so without the use of artificial fertilizers, pesticides or herbicides.

    With biodynamic cultivation we go one step further: a holistic approach to agriculture. The main emphasis is on working the soil naturally, because the soil is essential for the quality of the product, not the farming itself.

    Farmers who grow biodynamically abandon destructive monocultures, provide effective seasonal crop rotation, and follow the seasons and rhythms of nature. Pit&Pit green spelt is grown in Germany.

    Barely any sugars, all the more protein and fiber

    Green spelt becomes the perfect protein booster with this trick: combine these savory grains with legumes or nuts.

    Because grain protein contains a good mix of almost all the essential amino acids - only one is actually missing: lysine.

    Legumes and nuts have just that amino acid in abundance. So you can easily close the "lysine gap" and enjoy the full power of protein.

    Just mix up a crunchy granola of green spelt, soy flakes and nuts. Or make green spelt flapjacks and dip them in hummus.

    Green spelt in the kitchen

    Classically, roasted green spelt is made into a soup. Green spelt or freekeh also looks good in salads. In Germany, it is often served as a side dish with pizza.

    Green spelt freekeh does very well in salads, and combines excellently with flavors from the Middle East.

    Green spelt can also be used as a higher-fiber alternative rice. And so also as a "rice" porridge, or pudding.

    Using green spelt organic

    Add 3 times the amount of water from the grains and cook for about 50 minutes.

    Let cook for about 10 minutes more.

    Ingredients

    Green spelt, 100% natural with no additives. From Organic cultivation.

    Allergens

    This product contains the following allergen: gluten.

    This product is packaged and/or stored in a facility that also processes products containing nuts, peanuts, mustard, celery, gluten, sesame, soy and sulphite. Despite all precautions, this product may contain traces of these allergens.

  • Nutritional values per 100g
    Energy (kJ/kcal)1436/343
    Fats2.7g
    - of which saturated fats0.4g
    Carbohydrates63.2g
    - of which sugars0.8g
    Fibers9.9g
    Proteins11.6g
    Salt0.01g