This summer, be F!T: sugar-free, gluten-free protein wafers, guilt-free.
Product of June
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Our spelt pretzels are made for those seeking a balance between a tasty snack and wholesome food. We combine ancient traditions with modern needs to offer you a product that is both light and satisfying.
Why will you love them?
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Organic spelt flour: We use only organic wholegrain spelt flour, stone-ground. This slow grinding process preserves all the grain’s enzymes, fiber, and beneficial nutrients.
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Pure ingredients: Enriched with organic coconut oil and fine Himalayan salt, added directly to the dough for a delicate flavor.
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Easy to digest: Spelt is known for its light texture and low gluten content, making these pretzels a perfect alternative to products made from modern wheat.
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Natural ingredients: No artificial enhancers, preservatives, or trans fats.
Perfect for: Convenient snacking on the go, a healthy addition to a lunchbox, or sharing with friends. Suitable for vegans and anyone mindful of healthy eating.
No compromise on quality. Our pretzels are made with flour stone-ground from organic einkorn spelt, to preserve all the goodness of the grain.
| Nutritional values | per 100 g | per 50 g |
|---|---|---|
| Energy | 384 kcal /1620 KJ | 192 kcal /810 KJ |
| Fat | 5.2 g | 2.6 g |
| of which saturates | 3.9 g | 1.9 g |
| Carbohydrates | 66.2 g | 33.1 g |
| of which sugars | 3.8 g | 1.4 g |
| Fiber | 7.2 g | 3.6 g |
| Protein | 14.3 g | 7.1 g |
| Salt | 2.3 g | 1,2 g |
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Read moreFrequently Asked Questions
When milled in a stone mill, the grain is processed at low speed and temperature. This preserves the germ and all natural vitamins, minerals, and enzymes, ensuring an authentic taste and higher nutritional value.
No, our flours are 100% natural, with no added preservatives, bleaches, or artificial improvers.
Yes, our stone-ground whole grain flours are ideal for making sourdough bread, as they contain the grain's natural yeasts, which aid fermentation.
We recommend storing it in a dry, cool, and dark place, away from direct sunlight, to preserve the beneficial fats in the grain's germ. The best way to store flour is in the refrigerator.
Whole grain flour contains the entire grain (bran, germ, and endosperm), whereas in sifted flour, part of the bran is removed through sifting. Both types, when stone-ground, retain valuable nutrients that are lost during industrial milling.
