Spelt was one of the first grains grown by early farmers as long ago as 5000 B.C.!
It is a distant cousin to modern wheat, naturally high in fiber, with significantly more protein than wheat, higher in B-complex vitamins, and both simple and complex carbohydrates. And, some gluten-sensitive people are able to include spelt-based foods in their diets.
You can use spelt as a 1:1 substitute for wheat flour in breads, pasta, cookies, crackers, cakes, muffins, pancakes and waffles.
The Pumpkin Muffins on page 111 in Eating Clean: 100 Appetizing Solutions Wheat-free & Dairy free are an ideal example of the simple substitution used when replacing wheat flour with this Eating Clean alternative.