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.
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.…
It’s an incredibly unique thing, our current obsession with food intolerance. The world has experienced vast swathes of intolerances in history, normally towards large groups of other people. Today, there’s a swelling mass of people claiming that certain foods don’t make them feel very good. Often backed up with little or no scientific data, these people are changing the course of food in our country and reshaping the profile of products on the shelves in our shops.
I often wonder if we’ll look back at this age along with the so called ‘cult’ of wellness and see it as a turning point in the enlightenment of our consumption of food or merely an unscientific hippyish fad.
The ‘Cult’ of Wellness.
Wellness certainly attracts a lot of cynicism. There has been very vocal opposition, especially against bloggers who are purporting health benefits despite having very little or no formal training in…
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.
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…
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…