In ancient times, before discovering the fermentation process that produces leavened bread as we know it today, prehistoric people consumed cereal grains mostly either boiled (as hot porridge), or coarsely ground and mixed with liquid (most often water) to make an unleavened cake or "bread". This bread somewhat resembled the flatbreads we know today, but it was definitely not so thin, soft, and white (think pita, but wholemeal and with coarsely ground grains in it). In other words, this was bread in its original, ancient form.
Eden's Original Organic Spelt Crispbread inherits this original, ancient form, but it has a crackerlike consistency which gives it a longer shelf life than leavened (sourdough, yeast or soda) breads or even home-made savoury crackers - without any preservatives whatsoever. Our spelt crispbread is perfect as a pocket-sized snack, giving you all the nutrients without the surplus calories of other snacks.
Our recipe for this lovely crispbread is very simple, we use the following ingredients only:
Depending on the flavour: Whole-spelt flour (70-82%), Seeds (12%-25%), water, palm oil, wheat flakes, sea salt.
It is 100% organic, so all ingredients are organic certified. The palm oil we use is originated from a sustainable plantation in Columbia. The water we use is filtered water.
We use a low temperature baking process, thus preserving most of the micronutrients and vitamins, too during the baking.
Our daily bread
Bread is life, as the old folks used to say, but the bread we know today has a long history. Our daily bread has not always been made of common wheat; in ancient times, several other crop cereals like rye, oat, barley and some others were also used to make bread. One of these cereal crops, abandoned by the beginning of the 20th century, is spelt. Abandoned, but not forgotten.
Please click on the flavours in the left menu for more, interesting information on the different seeds!
