Spelt Plum Clafoutis – Dairy Free

Gavin WrenBaking, Dairy free baking, Recipes, Spelt & ancient grains

Seasonal plums cooked in batter and topped with demerara sugar heated under the grill to give a crispy, crunchy lid. This dessert is simple, opulent and as romantic as the French name implies. Perfect make-ahead dessert for guests.
I can’t write at the moment due to a heavy duty psychological blockage that I need to clear, even though my life is utterly fantastic currently. Perhaps that’s the problem, that it’s harder to accept praise than it is to be negative. Anyway, I’m going to let the pictures do the talking for this dairy free spelt plum clafoutis, but I will say one thing – it’s fucking delicious.

Take care

Gavin
x...come and read more...

Spelt Blackberry and Apple Muffins

Gavin WrenBaking, Dairy free baking, Recipes, Spelt & ancient grains

Soft and tender spelt blackberry and apple muffins, a recipe created from seasonal fruit picked directly from the plant, a dairy-free recipe using delicious spelt flour and the perfect natural pairing of blackberries and apples.
This post is a recipe for soft and tender spelt blackberry and apple muffins, created from seasonal fruit picked directly from the plant, a dairy-free recipe using delicious spelt flour and the perfect natural pairing of blackberries and apples.

As September started, I had recently returned from a week of singing, yoga and relaxation at a camp near Glastonbury. My sleeping bag and tent were purposefully residing in the hallway, causing a very minor detour to the loo and at worst, an awkward trip hazard. Their placement wasn't due to tardiness on my part, the sleeping bag had already been crammed back into it's right-sized gap in the spare wardrobe, then removed again.

A peculiar feeling had risen up inside me, calling me back to the tent, despite an openly professed hatred of camping. At first, a presently underwhelming feeling suggested that I grab this bundle of synthetic...come and read more...

Spelt Eclairs with dairy free Crème Pâtissière

Gavin WrenBaking, Dairy free baking, Recipes, Spelt & ancient grains

Spelt eclairs are a beautiful baked treat made with my spelt choux paste and stuffed with my dairy free pastry cream. Don't be afraid, these hollow buns are a patisserie favourite which can extend your knowledge of baking without stressing you out!
When writing the recipe for these spelt eclairs, I wondered if people will think it odd that I'm using a dairy free filling in pastry which contains butter. Weird, huh?

However, it's not as odd as it may appear.
Boundaries of Tolerance
I experience an intolerance to lactose. This means that if I drink a pint of milk, or worse still, if I consume a mountain of whipped cream, I will get anything from mild discomfort up to severe stomach cramps and nausea.

Products such as butter and yoghurt contain far less lactose than milk or thick cream. Therefore, people such as myself who experience a variety of physical symptoms from consuming lactose can often consume amounts of yoghurt or butter without any significant negative reaction. I eat yoghurt every week and have never noticed discomfort from doing so.

I seem to be able to eat butter, with...come and read more...

Dairy Free Pastry Cream (Crème Pâtissière)

Gavin WrenBaking, Basic Ingredients, Dairy free baking, Recipes, Sauces

Dairy Free Pastry Cream, otherwise known as Crème Pâtissière is a sticky sweet custard filling for eclairs, profiteroles, doughnuts, cakes and any other patisserie or bake you care to make! It's made with just eggs, dairy free milk, sugar and flour, which gives a lusciously silky sweet sauce to create a sweet treat or dessert for your friends and family.
I'm tackling a patisserie basic today, luscious crème pâtissière, that thick, sweet, yellow cream found in the most amazing patisseries treats and tarts. This version here has undergone a lactose free tweak, making a dairy free pastry cream that everyone can enjoy.

"Krem pat"
Don't worry, I've not adopted a peculiar language or speaking in tongues. It's how I first heard crème pâtissière referred to during a croissant making workshop. The instructor was demonstrating other uses for the lovely, flaky, layered, enriched dough, working through pain au chocolat, before mentioning we could make pain au raisin.

He suddenly shouted across the kitchen to his assistant "Can I use some of your krem pat?". She said "sure! It's in the walk-in". As I blankly wondered what the hell this krem pat was, he went on to explain crème pâtissière, or pastry cream as it's also known.

I love...come and read more...

Dairy Free Banana Milkshake with Peanut Butter, Shame and Sharing Life Experiences

Gavin WrenDairy free baking, Drinks, Vegan

Ice cold and ready for summer, this dairy free banana milkshake with peanut butter is also vegan, perfect for a hot day and anyone's diet, it's a summer drink that will keep you cool and your tastebuds tantalised. Made with any non-dairy milk, frozen banana, a smattering of peanut butter and topped with crushed pecans, it's even more delicious than it looks.
What's more important in life? Honest, open connection to other people or a dairy free banana milkshake recipe mixed with peanut butter and topped with pecans? The answer lies in their similarities, as you'll see...

I'm lost. Really, I don't know what I'm doing. I hit two hundred blog posts just over a month ago, I'm about to hit three years of blogging and I'm reaching a creative hiatus. I promised myself at the beginning that blogging will be what I want it to be. I swore never to cling to a certain subject or style, simply because that's what I did last week; it's the creative freedom which brought me to blogging, so creative freedom is what I must defend if I'm to continue to thrive in my blogging.

To be frank, I enjoy writing about life the most. Food may feature, because there is something utterly compelling about... come and read more...

Rocket and Goat’s Cheese Pancakes with Pomegranate Dressing

Gavin WrenDairy free baking, Main Dishes, Recipes, Vegetarian

Whether it's shrove tuesday or any other tuesday, you can always eat pancakes! Topped with crumbled goat's cheese, rocket and a rich, sweet pomegranate olive oil dressing, these savoury pancakes need very little prep so make an easy dinner. You can use the maple syrup on the next one!
Today’s post is full of childhood reminiscences of gorging on piles of syrup soaked pancakes, and how despite this gorging, we never ate savoury pancakes. I’m redressing that balance in my life by creating simple, flavourful pancake recipes such as these rocket and goat’s cheese pancakes, topped with a rich, powerful pomegranate molasses and olive oil dressing. Once these goat’s cheese pancakes are taken care of, you can start the main job; sweet pancakes! Best Day of the Year. In every calendar year, there exists a small handful of very special days, which most children hold with a spectacular cachet, or at least, I did. Christmas day was the highlight of the year with it’s magical myths of reindeer drinking the saucers of milk left in the garden, and father Christmas having hastily consumed the mince pie and brandy left for him on the garden table. Alongside the abundant presents…