Vegetarian Sausage Rolls with Mushroom and Comté

Gavin WrenBaking, Side dishes, Small Bites, Spelt & ancient grains, Starters, Vegetarian

Golden, light and flaky vegetarian sausage rolls made with spelt rough puff pastry and filled with onion, garlic, mushrooms, thyme and oozing, molten Comté cheese. Perfect for the dinner table or the picnic basket.
It started with a cheese. This all started after the people at Comté cheese treated me and a few other bloggers to a delightful little cookery experience and cheese tasting, featuring a some aged variants of Comté, a decidedly lovely cheese. Even Raymond Blanc agrees, recently tweeting about being spoilt by the very same “Dinner at my mum. a-wild flowers .comte..sculptured radishes ,home made -creme anglaise .biscuit .Totally spoiled(sic).”. As for my being spoilt with Comté, I was treated to a decadent cheese soufflé, followed by getting involved in the making of a lovely puff pastry tart with bacon and apple, topped with unctuous, melted, oozing Comté. The latter of these enticed the little chef inside me to translate the recipe in some kind of vegetarian sausage roll that would have serious cheese appeal. Ideally something with hidden, molten Comté, only to be discovered when you break into the perfect…

Spelt Pancakes – Dairy Free – Video Recipe

Gavin WrenDairy free baking, Desserts, Recipes, Spelt & ancient grains

If you're looking for a wheat alternative pancake recipe, try these 'shrove Tuesday special’ white spelt pancakes (or crepes) which are simple and dairy free, using oat milk or any other dairy free milk and are perfect slathered with maple syrup or lemon juice and sugar.
So, how was that spelt? I seem to have developed a decidedly healthy infatuation, something which flashed through my consciousness like a crisp spring morning and makes a welcome change from trying to un-develop decidedly unhealthy infatuations, yes, I’m looking at you 81% cocoa dark chocolate. I realised just last week, as though it were hidden in plain sight, that every. single. time. I’ve used flour on this blog, it’s been spelt. That’s 18 months of exclusive spelt usage. Whilst sorting out my recipe categories I’ve even had to add a ‘spelt’ recipe category due to it’s proliferation. And here we are again, this time talking about spelt pancakes It’s not as though I set out on a crusade of spelt based propaganda, or that I made a conscious decision never to use anything other than spelt. But in that time I’ve become quite familiar with this avuncular member of…

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 and yeast that you’ve lovingly worked, turn into something quite incredible. It’s not that you can’t buy good croissant. In fact, with the meteoric rise…

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 put contact details, where I have my name and phone number. Below that is a ‘REWARD $’ section and I’ve completed it with the word ‘CAKE’. It’s…

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 making muffins with no added sugar. When it came to my recipe testing session yesterday, in the true style of an impatient child I opted for sweets…

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 noticing. This soupçon of personal restraint provides me with an infallible indicator of a recipe’s success, and that’s if it…