Spelt Croissant

Gavin WrenBaking, Breakfast, Food Techniques, Recipes, Spelt & ancient grains, The World of Food

Make perfect patisserie treats at home with this recipe for all butter french croissant using spelt flour instead of wheat. These flaky, baked, enriched dough treats are a labour of love and use fresh yeast, milk, sugar, wholemeal spelt and white spelt flour.

Love is in the Air. Making croissant is a labour of love. It’s a protracted, laborious process that has none of the snappy, quick to make, time saving credentials that bloggers often brag about in relation to their recipes. Nor can I make any outlandish claims regarding the puritanical nature of the calorie count or perceived healthiness. In fact croissants are the antithesis of those ‘healthy-happy-5-minute-make’ meals, it’s a recipe which spurns being rushed, it stands in the face of our hectic lifestyles and refuses to be expedited. Like love, home made croissant are able to satisfy the harder-to-reach parts of the human soul. Making these from scratch allows a deep sense of satisfaction and fulfilment to flourish, as you watch the dry ingredients, liquids …come and read more!

Dark & fiery ginger cake

Gavin WrenBaking, No Added Sugar, Recipes, Spelt & ancient grains, The World of Food, YouTube Food Videos

Dark and fiery spelt and rye ginger cake

This cake is an absolute winner. A real, bona fide winner. It’s because of this cake that I won the Blognix Retreat Scholarship competition, being the recipient of a free ticket to the weekend blogger conference/retreat which is held at a spa hotel in Northamptonshire during February next year. The competition simply asked entrants to make a video only 90 seconds or less, explaining why they should win the scholarship. In an underhand tactic, I went for the achilles heel and made the subject of my video that universally loved object, cake. I’ve always had a policy on cake that it’s a universally appreciated phenomenon, something that holds intrinsic value to everyone. In the front of my recipe notebook there’s a space to …come and read more!

Hot melt sun-dried tomato and mozzarella muffins

Gavin WrenBaking, Breakfast, Recipes, Small Bites, Spelt & ancient grains

hot melt sun-dried tomato and mozzarella muffins

I’ve got a muffin hangover today. In fact, that’s a lie, I deserve to have a muffin hangover today, because I ate… errr, six muffins last night, instead of my dinner. If that had been six of the supermarket’s in-store bakery, not-quite the finest double chocolate efforts I might not be so chipper about it, but the muffins I ate were actually really wholesome, soft, crumbly little cakes with very little sugar or unhealthy bits, so I feel absolutely great. There’s a very good reason for this muffin related excess and it’s all in your interest, so let me tell you why… Today’s recipe is another one I’ve had kicking around in the back room of my mind for a while, along with …come and read more!

Lemon & ginger spelt fruit bread

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

spelt fruit bread

I have a personal rule regarding food that I make food for the blog, a promise to myself that I will not over-eat. Sounds simple, eh? You might think so, but sometimes I make dishes for the blog at peculiar times of the day or end up with way more food than I need, and I really don’t like wasting food. So, rather than engage in some kind of bacchanalian feast with it all, I try to do the right thing and save it for later, freeze it, or just eat it as my next meal. This is because at 37 years old I weigh nearly 5 stone (30kg) less than I did around my 30th Birthday and there’s no way I’m letting that weight sneak back in without me …come and read more!

Wholemeal Fresh Spelt Pasta

Gavin WrenBasic Ingredients, Food Techniques, Recipes, Spelt & ancient grains, The World of Food

wholemeal spelt pasta tagliatelle

I’ve made homemade pasta previously, from silky whisps of fine tagliatelle to carefully manipulated, pillowy ravioli. It’s one of those things that’s a domestic indulgence, because shop bought, dried pasta is so good and easy to cook that it’s hard to justify the time and effort required in making your own. But, in the true spirit of indulgence, it is also incredibly satisfying to make this simple ingredient and if we always chose the quickest, easiest, ready-prepared method, we might all turn into mindless zombies. Despite this previous experience of homemade pasta and the fact that pasta contains so few ingredients, it ended up quite a tricky recipe to develop. Balls of pasta, eggs shells and flour very nearly adorned the kitchen window …come and read more!

Pesto aubergine tart

Gavin WrenBaking, Recipes, Spelt & ancient grains, Vegetarian

Aubergine pesto tart

By now you’re probably thinking “errr… what’s the deal with this guy and aubergines?”. I’ll admit it, I’m sponsored by aubergines. They called me up from their field based HQ and asked if I could write about them endlessly. In return I get sod all, because they’re a bunch of plants, have no currency nor do they possess suitable ID to open a bank account to store or transfer money. They even asked me for exclusivity rights to break up my talks with the poddington peas about a mutual tie-in. Ok, maybe that’s all fantasy. Maybe. In reality, I just like aubergines, they represent something very summery to me. So on those rare occasions that the weather turns the …come and read more!