Spelt Cinnamon Bun Cake

Gavin WrenBaking, Recipes, Spelt & ancient grains

It's said that our sense of smell invokes profound feelings and emotions within us. Baking this spelt cinnamon bun cake put that to the test and confirmed that a tantalising aroma can put my brain into sensory overload. This recipe is loaded with cinnamon and cardamom infused with soy milk to make a sweet bake which is a traditional Scandinavian treat and for good reason, because it's utterly irresistable!
It's said that our sense of smell invokes profound feelings and emotions within us. Baking this spelt cinnamon bun cake put that to the test and confirmed that a tantalising aroma can put my brain into sensory overload.

The Road Less Travelled.
When talking of food, it's easy to lapse into trite, oft-repeated phrases, loaded with food-friendly adjectives. An author's job is to track down the scent of unique expression, rather than propping up the bar with descriptions that we've all heard before. Originality provokes interest, I often ponder over how to construct the description of a recipe, without resorting to the usual suspects of 'simple', 'rich', 'tasty', 'easy', 'quick'. Rich brevity is the key to success.

It takes a deeper analysis of the food, a bear-hug of emotional connection with it and an expansive relationship with the English language to venture beyond the obvious... come and read more...

Spelt Ginger Biscuits

Gavin WrenBaking, Recipes, Spelt & ancient grains

Today I'm sharing what might be the very first recipe that I ever wrote down. An easy baking recipe for ginger biscuits which I have now modified to include spelt. These spelt ginger biscuits are so simple that a five year old could make them (and probably has, judging by the writing).
Today I'm sharing what could be the very first recipe that I ever wrote down. It's an easy baking recipe for ginger biscuits which I have now modified to include spelt. The resultant spelt ginger biscuits are so simple that a five year old could make them (and probably has, judging by the writing).
Emancipation.
My parents are clearing their home, having finally taken the decision to sell the house that my brother and I grew up in, after years of my parents living in it alone. Well, I say alone. It has mostly been just the two of them, aside from my occasional sojourns there, when I have been between flats, relationships, or both.

This residential emancipation is divulging a trove of souvenirs and relics, not only from my parent's lives, but also from mine, my brother's and those who went before us. Having lived there for... come and read more...

The Cooking Gap plus Raisin, Oatmeal and Cardamon Cookies

Gavin WrenBaking, Food Education, Recipes, The World of Food

Raisin, oatmeal and cardamon cookies are a unique twist on the traditional cookie recipe, perfect for a quick weekend bake to fill your family up!
Last week I had the pleasure of meeting the whole Sorted Food team at their HQ in East London, the fab bunch of guys and gals who are famous for their YouTube channel which is filled with some awesome recipes and a lot of general larking about with food. We were all meeting up to discuss a big food-based issue which they’ve decided to try and tackle – the ‘cooking gap’. Mind the Gap. They’ve been working with the Co-op, to explore the cooking gap which has developed amongst 16-35 year olds. If you’re wondering what the cooking gap is, it’s the lack of cooking experience that has developed in a generation of the UK population. There’s an entire age group of people growing up in the UK who have little or no culinary knowledge, and worse than that, 28% of those who can’t cook don’t see the point…

Parmesan Topped Butternut Squash with Sage

Gavin WrenMain Dishes, Recipes, Vegetables, Vegetarian

Parmesan topped butternut squash with sage
The Back Story I’m sitting here in a frozen state of nervous anxiety today. I’m not frozen with nerves or anxiety, but I’m frozen, I’m nervous and I’m anxious, three experiences that are mingling amongst themselves to make me feel utterly unable to focus on any single thing that I attempt to do. I’m frozen because I decided it would be a good idea to get up today and go to Hampton Court Park to take a photo of Hampton Court Palace at sunrise. I would say I decided to get up early to do this, however since I normally extract myself from my bed at 6am and sunrise is after 7am, I was actually mooching around waiting for the allotted hour and the opening of the park. And it was utterly freezing, in fact, it was below freezing. Frosty crunchy grass and frosted glassy puddles were crackling under my…

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…