Although it is in the wheat family, sprouted spelt flour has a distinct nutty, slightly sweet flavour. It’s quite a light grain, so it doesn’t weigh down baked goods.
White flour is a flavourless blank slate, it has been refined and the most nutritious part of the grain has been removed. Whole wheat and whole grain flours can be dense and bitter, but sprouted flour packs all the nutrition of a whole grain flour while without compromising the taste or texture of your baked good. Sprouted spelt flour is great in breads, rolls, pancakes, biscuits etc.
You can use sprouted spelt flour in recipes that call for unsprouted spelt or wheat flour, but you may need to make small adjustments to liquid or leavening agents.