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 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...

Maple Pecan Spelt Muffins

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

Maple syrup brings a rich sweetness to theses maple pecan spelt muffins stuffed with whole rolled oats, pecan nuts and no refined sugars, just naturally sweetened with banana and maple syrup. These easy spelt flour bakes make for a wholesome alternative muffin recipe that's just as tasty yet packs more positive nutrition, perfect for afternoon tea or a sweet weekend treat.
It’s been quite savoury around here recently. Not much sweet goodness going on, and my God, was I longing for something sweet. So today’s post is about some utterly delightful little maple pecan spelt muffins topped with oats which are dairy free that I put together last weekend. These are muffins made with a mixture of wholemeal and white spelt flour, along with whole oats and sweetened using maple syrup and that ubiquitous banana, because it just goes so well in baked good like muffins. And who doesn’t like banana? (Yes, I’m sure there’s someone). Cake Rules. I’m quite fastidious about how much cake I eat, I’ve developed an incredibly strong sense of moderation around it. This is because I have a spreadsheet I’ve kept for posterity, which dates from 2008, when I tipped the bathroom scales at nearly 100kg, well over 15 stone. Approaching 100kg had been pretty scary…

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…

Spelt Croissant

Gavin WrenBaking, Breakfast, Food Techniques, Recipes, Spelt & ancient grains, The World of Food

Make perfect patisserie treats at home with this recipe for all butter french croissant using spelt flour instead of wheat. These flaky, baked, enriched dough treats are a labour of love and use fresh yeast, milk, sugar, wholemeal spelt and white spelt flour.
Love is in the Air. Making croissant is a labour of love. It’s a protracted, laborious process that has none of the snappy, quick to make, time saving credentials that bloggers often brag about in relation to their recipes. Nor can I make any outlandish claims regarding the puritanical nature of the calorie count or perceived healthiness. In fact croissants are the antithesis of those ‘healthy-happy-5-minute-make’ meals, it’s a recipe which spurns being rushed, it stands in the face of our hectic lifestyles and refuses to be expedited. Like love, home made croissant are able to satisfy the harder-to-reach parts of the human soul. Making these from scratch allows a deep sense of satisfaction and fulfilment to flourish, as you watch the dry ingredients, liquids and yeast that you’ve lovingly worked, turn into something quite incredible. It’s not that you can’t buy good croissant. In fact, with the meteoric rise…

Hot melt sun-dried tomato and mozzarella muffins

Gavin WrenBaking, Breakfast, Recipes, Small Bites, Spelt & ancient grains

hot melt sun-dried tomato and mozzarella muffins
I’ve got a muffin hangover today. In fact, that’s a lie, I deserve to have a muffin hangover today, because I ate… errr, six muffins last night, instead of my dinner. If that had been six of the supermarket’s in-store bakery, not-quite the finest double chocolate efforts I might not be so chipper about it, but the muffins I ate were actually really wholesome, soft, crumbly little cakes with very little sugar or unhealthy bits, so I feel absolutely great. There’s a very good reason for this muffin related excess and it’s all in your interest, so let me tell you why… Today’s recipe is another one I’ve had kicking around in the back room of my mind for a while, along with making muffins with no added sugar. When it came to my recipe testing session yesterday, in the true style of an impatient child I opted for sweets…