Spelt Plum Clafoutis – Dairy Free

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

Seasonal plums cooked in batter and topped with demerara sugar heated under the grill to give a crispy, crunchy lid. This dessert is simple, opulent and as romantic as the French name implies. Perfect make-ahead dessert for guests.
I can’t write at the moment due to a heavy duty psychological blockage that I need to clear, even though my life is utterly fantastic currently. Perhaps that’s the problem, that it’s harder to accept praise than it is to be negative. Anyway, I’m going to let the pictures do the talking for this dairy free spelt plum clafoutis, but I will say one thing – it’s fucking delicious.

Take care

Gavin
x...come and read more...

Spelt Blackberry and Apple Muffins

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

Soft and tender spelt blackberry and apple muffins, a recipe created from seasonal fruit picked directly from the plant, a dairy-free recipe using delicious spelt flour and the perfect natural pairing of blackberries and apples.
This post is a recipe for soft and tender spelt blackberry and apple muffins, created from seasonal fruit picked directly from the plant, a dairy-free recipe using delicious spelt flour and the perfect natural pairing of blackberries and apples.

As September started, I had recently returned from a week of singing, yoga and relaxation at a camp near Glastonbury. My sleeping bag and tent were purposefully residing in the hallway, causing a very minor detour to the loo and at worst, an awkward trip hazard. Their placement wasn't due to tardiness on my part, the sleeping bag had already been crammed back into it's right-sized gap in the spare wardrobe, then removed again.

A peculiar feeling had risen up inside me, calling me back to the tent, despite an openly professed hatred of camping. At first, a presently underwhelming feeling suggested that I grab this bundle of synthetic...come and read more...

Dairy Free Pastry Cream (Crème Pâtissière)

Gavin WrenBaking, Basic Ingredients, Dairy free baking, Recipes, Sauces

Dairy Free Pastry Cream, otherwise known as Crème Pâtissière is a sticky sweet custard filling for eclairs, profiteroles, doughnuts, cakes and any other patisserie or bake you care to make! It's made with just eggs, dairy free milk, sugar and flour, which gives a lusciously silky sweet sauce to create a sweet treat or dessert for your friends and family.
I'm tackling a patisserie basic today, luscious crème pâtissière, that thick, sweet, yellow cream found in the most amazing patisseries treats and tarts. This version here has undergone a lactose free tweak, making a dairy free pastry cream that everyone can enjoy.

"Krem pat"
Don't worry, I've not adopted a peculiar language or speaking in tongues. It's how I first heard crème pâtissière referred to during a croissant making workshop. The instructor was demonstrating other uses for the lovely, flaky, layered, enriched dough, working through pain au chocolat, before mentioning we could make pain au raisin.

He suddenly shouted across the kitchen to his assistant "Can I use some of your krem pat?". She said "sure! It's in the walk-in". As I blankly wondered what the hell this krem pat was, he went on to explain crème pâtissière, or pastry cream as it's also known.

I love...come and read more...

Mango Lassi – Dairy Free

Gavin WrenDrinks, Recipes

Mango season is the time to make a Mango Lassi, the traditional Indian yoghurt drink which is as refreshing as the morning dew and perfect for a hot summers day. I’ve included the option to make this dairy free as well!
There is an abundance of mangoes in the world as the fruit comes into season across South Asia, flooding the streets of London with it's sweet, sweet flesh. When life throws you lemons, you make lemonade. When life throws you mangoes, you make mango lassi.

Mangolia.
Mango season is firmly upon us. This is massive news in my swathe of East London, the entire area goes mango crazy for a few months, seeing shops transform themselves from DVD stores, perfume shops or clothes retailers into mango traders. Any shop whose mango range numbers less than 6 different boxes is passed over as amateur as the street buzzes with people sniffing, prodding and squeezing the mangolian landscape whilst weighing up prices between vendors. My naive innocence of the way of the mango was highlighted last year when I asked to buy just one. The vendor chuckled, explaining I needed... come and read more...

Dairy Free Banana Milkshake with Peanut Butter, Shame and Sharing Life Experiences

Gavin WrenDairy free baking, Drinks, Vegan

Ice cold and ready for summer, this dairy free banana milkshake with peanut butter is also vegan, perfect for a hot day and anyone's diet, it's a summer drink that will keep you cool and your tastebuds tantalised. Made with any non-dairy milk, frozen banana, a smattering of peanut butter and topped with crushed pecans, it's even more delicious than it looks.
What's more important in life? Honest, open connection to other people or a dairy free banana milkshake recipe mixed with peanut butter and topped with pecans? The answer lies in their similarities, as you'll see...

I'm lost. Really, I don't know what I'm doing. I hit two hundred blog posts just over a month ago, I'm about to hit three years of blogging and I'm reaching a creative hiatus. I promised myself at the beginning that blogging will be what I want it to be. I swore never to cling to a certain subject or style, simply because that's what I did last week; it's the creative freedom which brought me to blogging, so creative freedom is what I must defend if I'm to continue to thrive in my blogging.

To be frank, I enjoy writing about life the most. Food may feature, because there is something utterly compelling about... come and read more...

The Best Spiced Apple and Pear Dairy Free Porridge

Gavin WrenBreakfast, Recipes

What's the best milk to make dairy free porridge with? I've tried them all, in this blog post I explain the findings, as well as the recipe for the thickest, creamiest, dairy free porridge made with jumbo oats and topped with beautifully spiced apples and pears for a breakfast that's gonna keep you going all day.
Today I’m writing about how to make the best dairy free porridge, topped with delicious spiced apples and pears and drizzled with a sweetener of your choice, or none at all, which makes this a no added sugar recipe. It’s the perfect bowl of hot wholesome goodness for your morning’s chow during this cold snap. Brrrrrrrrrrr. It’s cold. Really cold. Every morning I sit patiently in my car and watch the heating create a lozenge shaped vignette through the thick frost on the windscreen. Bernard patiently sits in the back seat, waiting for that moment when he can sprint across Wanstead Flats, unburdened by his leash and the noisy confinement of pavement walks. The temperature has been regularly below 0ºC and consistently around -4ºC when I get to the flats. Some will laugh at this, for instance I have relatives who live in Calgary, Canada, where it regularly hits -20ºC.…