Fruit loaded mini cherry clafoutis

Gavin WrenBaking, Dairy free baking, Desserts, No Added Sugar, Recipes, Spelt & ancient grains

Mini cherry clafoutis with no added sugar
It’s food based confessional again, this time I’ll confess that I didn’t eat strawberries for thirty years. Damn, that sounds like a long time. I have a slight recollection of eating berries as a young child, but spent my teens, twenties and some of my thirties professing that I simply didn’t like berries, currants or any fruit in that genre such as grapes. Cherries also fall under that large sweeping generalisation, as they’re far too berry-like to be in any other fruit group to my mind. Then, a few years ago I was shaking off some old (bad) habits and was encouraged to test the boundaries of my wild new leaf turning exercise by eating a strawberry. Part of me wondered if it was a textural thing. Berrys are quite mushy, whereas the fruits I liked (apples, pears, oranges… errr, pineapple) had a perceived texture or zing to them. I…

The ultimate, no added sugar granola guide

Gavin WrenBaking, Breakfast, Dairy free baking, No Added Sugar, Recipes, Vegan, Vegetarian

Home made granola no added sugar
What is Granola? Now, this might sound like a stupid question, but do you know what granola is? Google says ‘denoting people with liberal or Green political views, typified as eating health foods.’, so who knew? I’m part-granola! But keeping this on topic, it also said ‘n. a kind of breakfast cereal resembling muesli.’ Which is more like the granola I’m thinking of. But I have a problem with that definition. It’s not particularly accurate and sounds like it was created by two buddies on a Friday afternoon in an office… ‘So, what’s next on the list today… hmmmm, granola…. ‘Hey, Dave! Isn’t granola that health freak rabbit food stuff?” ‘Yeah, it’s just a posh name for muesli’ ‘OK, sweet. So, let’s see… ‘Granola noun A kind of breakfast cereal resembling muesli.’ Maybe I’m being unfair on these people, they’ve got a hugely responsible job…

Dark chocolate coconut glaze – dairy free

Gavin WrenBaking, Dairy free baking, Recipes, Vegetarian

Dark chocolate coconut dairy free glaze
So you’ve got a cake you want a chocolate glaze for. Or maybe you’ve just made my banana coconut cake and want to upgrade it from amazing to stupendous? You need a rich, sumptuous glaze, something that’s going to both convey your sense of sophistication like dark chocolate and your laid back easy going nature like the tropical tones of coconut. Something that’s going to be so tasty that you could eat it by the bowlful, rather than putting it on the cake. Something that is going to make people go OMG, basically. In that case, you’ve come to the right place my friend. This is the one for you. When testing it, the first effort came out too runny. But, before I threw it out of the kitchen window in a petulant artistic rage, I thought I’d dip the spatula in and try some to check the flavours were…

Banana Coconut Cake – dairy free and low gluten

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

Cooked banana coconut cake
Today I have another chapter for you in what has become the low gluten, spelt baking zone of my blog. But this time, I’m not going to give you a long lecture on bananas. No, not at all, I’m just going to stick to the facts and the recipe. But I will say, make sure your bananas are brown and very, very soft before you try and make this cake. And here’s a quick photo of one, y’know, just for reference. OK, that’s better. Cake or bread? So, banana cake, or as most of the world would say, banana bread. Why does everyone call it bread? Does it have yeast in it? No. Does it have water in it? No. Does it look and taste like a cake? Yes. The only trait that many banana ‘breads’ share with traditional bread is baking them in a loaf tin, which by no…

Super chewy oat, mango and cardamon spelt cookies

Gavin WrenBaking, Recipes, Spelt & ancient grains, Vegetarian

Chewy oat, mango and cardamon spelt cookies on a rack
Can I just start this post by saying that these are THE BEST COOKIES I’VE EVER MADE AT HOME. OK, good. When I was younger, not much younger in fact, probably about a week ago, my favourite cookies were oatmeal and raisin. I would happily eat them until I was genuinely experiencing severe nausea. This would be the trigger for me to step away from the pack, reconsider how much I should eat, the nutritional value of too many cookies, then go back and have “just one more”. However, times move on, I’ve grown another week older, but sometimes, certain things don’t change very much. I still have the ability to eat my way through sugar induced nausea, and frankly, oatmeal and raisin cookies still rock the supermarket-bakery cookie world. But the home cooked cookie world opens up all sorts of possibilites and what I’ve got for you here is…

Spelt Hot Cross Buns

Gavin WrenBaking, Recipes, Spelt & ancient grains, Vegetarian

Spiced spelt flour hot cross buns
The almighty spelt hot cross buns So it’s Easter, that means chocolate eggs, rabbits, yellow chicks, and err, the resurrection of Jesus Christ. Like Christmas, it’s a time of the year where you get complete carte blanche to eat whatever the hell you want. This normally manifests in a wheelbarrow full of chocolate and a big roast dinner, not forgetting the mighty hot cross bun. Did you know that you’re officially supposed to eat hot cross buns for a minimum of two weeks, either side of Easter weekend, and the longer, the better? (only kidding, but it’s a good benchmark). And like Christmas pudding, they taste good at any time of year. As you may have guessed, I like hot cross buns. I also have a thing for spelt flour. In fact, I’m on a ceaseless mission to spelt-ificate everything that I bake, which leads to some great discoveries and…