Can I use this crushed spelt in baking, or is it only for porridge and side dishes?

While the primary uses highlighted are for warm porridge, grain bowls, and side dishes, crushed spelt can be creatively incorporated into some baking. Its form—crushed rather than milled into a fine flour—means it adds a hearty, chewy texture and a mild, nutty flavor. You can use a portion of it (e.g., replacing up to one-quarter of the flour) in recipes for dense, hearty breads, muffins, or crackers to add whole-grain substance. It also works well sprinkled on top of bread loaves or rolls before baking for added crunch. For most conventional baking that requires a good rise and light texture, you will need to combine it with regular wheat flour (which has the necessary gluten structure) as using 100% crushed spelt will result in a very dense product. It is not a direct substitute for instant oats in all recipes, as it retains more bite. Experiment by starting with small additions to familiar recipes like banana bread or scones. As a general pantry staple, its versatility extends beyond the pot, allowing you to broaden texture and flavor in your homemade baking.