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...

Spelt Sweet Shortcrust Pastry (Pâte sucrée)

Gavin WrenBaking, Basic Ingredients, Recipes, Spelt & ancient grains

Today's recipe is spelt sweet shortcrust pastry, otherwise known as pâte sucrée, a staple ingredient for your culinary knowledge banks, a sweet base which can turn it's hand to many creations in the kitchen.
Today's recipe is spelt sweet shortcrust pastry, otherwise known as pâte sucrée, a staple ingredient for your culinary knowledge banks, a sweet base which can turn it's hand to many creations in the kitchen. Both sweet shortcrust pastry and it's savoury sister are the foundations of some of the loveliest sweet and savoury baked creations. Just consider where we'd be without tarts, pies and quiches? Anarchy, that's where.

The pastry in this recipe makes a stunningly tender, soft and sweet crust. It's delicate when cooked, with a beautiful buttery warmth which crumbles into submission when eaten.

I'm keeping the words in this post short because the recipe below is LOADED with pictures to help you find your way through this simple yet essential recipe. If you've found this page, you're probably here for one thing - amazing pastry! Enjoy!...come and read more...

Maple Pecan Spelt Muffins

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

Maple syrup brings a rich sweetness to theses maple pecan spelt muffins stuffed with whole rolled oats, pecan nuts and no refined sugars, just naturally sweetened with banana and maple syrup. These easy spelt flour bakes make for a wholesome alternative muffin recipe that's just as tasty yet packs more positive nutrition, perfect for afternoon tea or a sweet weekend treat.
It’s been quite savoury around here recently. Not much sweet goodness going on, and my God, was I longing for something sweet. So today’s post is about some utterly delightful little maple pecan spelt muffins topped with oats which are dairy free that I put together last weekend. These are muffins made with a mixture of wholemeal and white spelt flour, along with whole oats and sweetened using maple syrup and that ubiquitous banana, because it just goes so well in baked good like muffins. And who doesn’t like banana? (Yes, I’m sure there’s someone). Cake Rules. I’m quite fastidious about how much cake I eat, I’ve developed an incredibly strong sense of moderation around it. This is because I have a spreadsheet I’ve kept for posterity, which dates from 2008, when I tipped the bathroom scales at nearly 100kg, well over 15 stone. Approaching 100kg had been pretty scary…

Spelt rough puff pastry

Gavin WrenBaking, Basic Ingredients, Food Techniques, Recipes, Spelt & ancient grains, Vegetarian

Spelt rough puff pastry ready for oven
Can I tell you a bit of a secret? This recipe got me really excited. Yep, a recipe for plain spelt rough puff pastry and I was over-the-moon excited. It’s not even a recipe that you’d eat on it’s own, it’s just a gateway to other kitchen delights, but for some reason, basic ingredients and techniques get me really excited. A bit like the oven dried tomatoes that were the subject of my first published recipe on this site. In that instance I turned a load of regular tomatoes into rich, sweet, nuggets of concentrated flavour by doing something pretty damn simple. And here’s that excitement again, but with baking there is something slightly magical about the metamorphosis that occurs. It seems so transformational, to take a few simple, pale ingredients like flour, water and butter, combine them, add heat, and the end result is a rich, flaky, crispy morsel…