Spelt Focaccia

Gavin WrenBaking, Recipes, Spelt & ancient grains

Tender, fresh, homemade Italian spelt focaccia, studded with rosemary sprigs and drizzled with olive oil. The job of baking bread at home may seem like an onerous task, but when it produces such beautifully tender, flavoursome bread, the ability to bake your own bread begins to feel more like a special privilege.
Twenty-six recipes. That's how many you'll find on my blog which feature spelt flour. With the inclusion of this recipe for spelt focaccia it's a total of twenty-seven on the list. Having created so many spelt recipes, I've become a bit of an expert on this ancient grain and today's recipe has drawn on that knowledge. This fresh, tender, aromatic homemade Italian spelt focaccia, studded with rosemary sprigs and drizzled with olive oil is simply beautiful and a treasure to adorn your table.

Yes, Italian Food, Again.
I love good Italian food, it holds a highly seductive allure for me, because when it's good, it's magical. The beauty is often in the simplicity of using great ingredients, then treating them with incredible respect. Unfortunately, it has historically seen some shocking handling at the mercy of the UK restaurant trade and via the over-spiced, over-flavoured... come and read more...

Spelt Madeleines with Rosewater

Gavin WrenBaking, No Added Sugar, Recipes, Spelt & ancient grains

Whimsical spelt madeleines flavoured with fragrant rosewater and decorated with delicate edible rose petals are a delicious afternoon tea time treat as well as being made with no refined sugar, so feature high up on the healthy bake stakes!
Today’s recipe is dedicated to Maryam at www.thepersianfusion.com for her amazing recipes that she produces on a regular basis. If you’ve not seen her blog then I strongly recommend you go and have a look at the amazing food she has to offer. After seeing her post a test recipe for rhubarb and rosewater cake served with chantilly cream and rosewater on Twitter I just had to go and get my rosewater out of the cupboard and have a play around, resulting in these spelt madeleines. I’m living in a box. I’m trying to find somewhere to live in London. Somewhere to live that doesn’t cost multiple millions of pounds, yet is larger than a 21cm springform baking tin. It seems the two things aren’t mutually exclusive, either I live in a springform baking tin which is affordable and accessible, alternatively, I pay millions upon millions (huh, I wish) to…

Spelt Pizza Bases: A Guide to Perfect Pizza

Gavin WrenBaking, Dairy free baking, Main Dishes, Recipes, Spelt & ancient grains, Vegetarian

Perfect spelt pizza bases made with spelt flour to create crispy, thin crust, beautiful homemade pizzas that any Italian would be proud of to top how you like or enjoy the beauty of a margherita, perfect for the summer weather and a meal that everyone can get involved in.
Making homemade spelt pizza is an utter joy, once you know how to ‘Do It Right’. It’s about three years since my first highly unsuccessful attempt to make a spelt pizza, and about 7 years since I first tried homemade pizzas, so I now fully understand all of the details required to make a light, crispy, delicious spelt pizza base, without causing utter carnage in the kitchen, spilling toppings all over the place or ending up with uncooked bases. In this post I’m going to tell you how to make perfect spelt pizzas, every time. Bella Italia. This all appears at a time when I’ve gone all ‘Bella Italia’, feeling a surge of passionate loyalty for our mediterranean cousins down there. Since writing this blog, I’ve taken on a deeper understanding of Italian food, I feel as though I’ve begun to understand the soul behind Italian food. I don’t have…

Vegetarian Sausage Rolls with Mushroom and Comté

Gavin WrenBaking, Side dishes, Small Bites, Spelt & ancient grains, Starters, Vegetarian

Golden, light and flaky vegetarian sausage rolls made with spelt rough puff pastry and filled with onion, garlic, mushrooms, thyme and oozing, molten Comté cheese. Perfect for the dinner table or the picnic basket.
It started with a cheese. This all started after the people at Comté cheese treated me and a few other bloggers to a delightful little cookery experience and cheese tasting, featuring a some aged variants of Comté, a decidedly lovely cheese. Even Raymond Blanc agrees, recently tweeting about being spoilt by the very same “Dinner at my mum. a-wild flowers .comte..sculptured radishes ,home made -creme anglaise .biscuit .Totally spoiled(sic).”. As for my being spoilt with Comté, I was treated to a decadent cheese soufflé, followed by getting involved in the making of a lovely puff pastry tart with bacon and apple, topped with unctuous, melted, oozing Comté. The latter of these enticed the little chef inside me to translate the recipe in some kind of vegetarian sausage roll that would have serious cheese appeal. Ideally something with hidden, molten Comté, only to be discovered when you break into the perfect…

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…