Low sugar dark chocolate spelt brownies made using dates to sweeten, providing a delicious rich brownie recipe with only a fraction of the sugar of most brownie recipes. These delicious brownies make a great treat if you're cutting out refined sugar or if you simply want to reduce your sugar intake without foregoing some delicious baked treats! Time to get baking!

Low Sugar Dark Chocolate Spelt Brownies

Gavin Wren Baking, No Added Sugar, Recipes, Spelt & ancient grains

Today’s recipe is low sugar dark chocolate spelt brownies, a rich and dark recipe sweetened with dates instead of mountains of refined sugar. Cakes with no refined sugar can present challenges to the baker, because sugar gives structure to cakes as it’s a solid once cooled. Luckily brownies are all the better for being thick, squidgy and gooey, which are boxes these spelt brownies comprehensively tick. Whether you’re simply wanting to cut down on your sugar intake, or are seeking to cut out refined sugar completely, these beauties are the ones for you. The Message. The world is obsessed with sugar. Everyone’s talking about it. There are those who love the white powder, lacing their tea with “milk and three, love” and vocally decrying any suggestions of cutting down or taxation of the sweet stuff as nanny state bollocks. At the other end of the scale we have those who…
spelt fruit bread

Lemon & ginger spelt fruit bread

Gavin Wren Baking, Dairy free baking, No Added Sugar, Recipes, Spelt & ancient grains

I have a personal rule regarding food that I make food for the blog, a promise to myself that I will not over-eat. Sounds simple, eh? You might think so, but sometimes I make dishes for the blog at peculiar times of the day or end up with way more food than I need, and I really don’t like wasting food. So, rather than engage in some kind of bacchanalian feast with it all, I try to do the right thing and save it for later, freeze it, or just eat it as my next meal. This is because at 37 years old I weigh nearly 5 stone (30kg) less than I did around my 30th Birthday and there’s no way I’m letting that weight sneak back in without me noticing. This soupçon of personal restraint provides me with an infallible indicator of a recipe’s success, and that’s if it…
Labneh cheesecake with lime and coriander

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

Gavin Wren Baking, Desserts, No Added Sugar, Recipes

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…
Mini cherry clafoutis with no added sugar

Fruit loaded mini cherry clafoutis

Gavin Wren Baking, Dairy free baking, Desserts, No Added Sugar, Recipes, Spelt & ancient grains

It’s food based confessional again, this time I’ll confess that I didn’t eat strawberries for thirty years. Damn, that sounds like a long time. I have a slight recollection of eating berries as a young child, but spent my teens, twenties and some of my thirties professing that I simply didn’t like berries, currants or any fruit in that genre such as grapes. Cherries also fall under that large sweeping generalisation, as they’re far too berry-like to be in any other fruit group to my mind. Then, a few years ago I was shaking off some old (bad) habits and was encouraged to test the boundaries of my wild new leaf turning exercise by eating a strawberry. Part of me wondered if it was a textural thing. Berrys are quite mushy, whereas the fruits I liked (apples, pears, oranges… errr, pineapple) had a perceived texture or zing to them. I…