Spelt Tarte au Citron

Gavin WrenBaking, Desserts, Recipes, Spelt & ancient grains

Using the spelt sweet shortcrust pastry (pâte sucrée) which I posted previously, filled with a beautiful, lusciously thick lemon curd, it makes a beautiful spelt tarte au citron with crisp, sharp flavours and that soft, crumbly, sweet spelt crust. It's a beauty of a patisserie recipe perfect for afternoon tea or a post-prandial dessert.
It's been a confusing week. But today's recipe is a gem. Using the spelt sweet shortcrust pastry (pâte sucrée) which I posted previously, filled with a beautiful, lusciously thick lemon curd, it makes a beautiful spelt tart au citron with crisp, sharp flavours and that soft, crumbly, sweet spelt crust. It's a beauty of a patisserie recipe perfect for afternoon tea or a post-prandial dessert.

The Human Experience
I've experienced the full breadth of human emotion from happiness to sadness, fear to anger. Monday began with buoyancy, entering a week full of possibilities. Freelance work to arrange, personal photoshoot to organise, job application to complete, review and submit, exhibition display to create, personal artwork project to finish, blog posts to write on top of having made evening arrangements every night from Monday...come and read more...

Salted Dark Chocolate Peanut Butter Sauce – Dairy Free

Gavin WrenBaking, Dairy free baking, Desserts, No Added Sugar, Recipes, Spreads & Dips, Vegan

This salted dark chocolate peanut butter sauce is a rich, decadent, dairy free sauce that makes a sumptuous topping for desserts, sweets, cakes and ice creams. Featuring no refined sugar it’s made using 70% dark chocolate, plain peanut butter, salt, agave syrup and almond milk so perfect for those leading a sugar free or dairy free diet.
Today’s recipe is a fuck-me-that’s-good (sorry mum) salted dark chocolate peanut butter sauce which could easily tempt you into eating the entire bowl with a spoon before it gets to the table. Glossy, silky dark chocolate mixed with peanut butter and a hint of salt to offset the sweetness makes for an unapologetically decadent dairy free sauce. Make as much as you desire, just don’t expect there to be any leftovers. Crowd Pleaser. Everything I read about blogging seems to extol the virtues of finding a niche, how that’s the key to good blogging and finding success, because you can build an audience within that niche. Of course there’s a lot of truth in that, because if I only post recipes for spaghetti bolognese and peanut butter then I’m never going to stand out from the crowd. I always try to keep one eye on the use of healthy, progressive…

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…

Coconut & date vegan frosting

Gavin WrenBaking, Basic Ingredients, Dairy free baking, Desserts, No Added Sugar, Recipes, Vegan

coconut date vegan frosting
I often make cakes that are either dairy free, with no refined sugar, or both, then finish them and think, oh, that would really benefit from something on top. What can I use? Whipped cream? No. Buttercream frosting? No. It becomes a whole new juggling act trying to create dairy free and refined sugar free frosting ideas which will sit on top and stay there, without it being utterly contrived. I could, of course, just refer to the internet, with it’s myriad answers to everything, which all vary enormously in quality and credibility. Some are good, some not so good, but you’ll inevitably find an answer that fits for you. I once found a coconut cream frosting recipe on the internet which looked fabulous on the blogs which I’ve seen it published, but was actually awful. The reason was that you need to serve it super-chilled and they omitted to…

Pistachio-topped labneh cheesecake with lime & coriander – no added sugar

Gavin WrenBaking, Desserts, No Added Sugar, Recipes

Labneh cheesecake with lime and coriander
For once, I’m going to start talking about the food first, rather than sharing obscure excerpts from my prandial past with you. Previously on le petit oeuf, I’ve professed my love for yoghurt and featured it in a few recipes. This has developed recently into a lean towards the delights of labneh, and anyone who is following my Twitter feed (and if not, why not?) will have seen a few more labneh based adventures, such as the za’atar rolled labneh balls. If you’ve never experienced labneh, let me explain a little more about it. It’s made from plain yoghurt that has been strained, a simple process that takes it from it’s initial runny state, via the greek yoghurt-ish phase before finally reaching thick, soft-cheese-esque consistency. If you want to give it a go, I published a simple guide to how you can make great labneh at home just last week…

A trio of mango frozen yoghurt with no added sugar!

Gavin WrenDesserts, No Added Sugar, Recipes

Mango frozen yoghurt three ways
I’ve got a real treat for you today, in the form of no less than THREE different ways to spice up your mango frozen yoghurt, or froyo, or whatever you’re calling it this week, with some interesting and unnervingly tasty additions. All of these frosty, dessert based frolics also feature no added sugar thereby making these the healthiest recipes ever published on the internet! (well, perhaps) It all started when I began to wander through the sun drenched hills and shadowy valleys of no added sugar foods and stumbled upon a perhaps obvious discovery, but nonetheless significant. I realised that sweetness is entirely subjective, which is not-too startling, but above and beyond that, your perception of sweetness is a self-fulfilling phenomenon which you are completely in control of. What I mean is that the more you consume it, the more your tolerance to it increases and also, your expectation of…