An easy summer rustic tart that makes the most of ripe and juicy seasonal tomatoes. This tomato galette has a beautifully crisp and flaky pastry. It’s topped with a layer of basil pesto which is then covered in colourful cherry tomatoes. Delicious served either warm from the oven or cold next day.
If you’ve been wondering why so many bakers have been extolling the virtues of spelt flour in recent years, read on. Here you’ll find out some of its benefits and why spelt is the baker’s friend. Is it really healthier than other flours? How do you bake with it and where can you buy it from? You’ll find the answers to these questions and more in this post.
Make the most of autumn’s bounty and tuck into this plum upside-down cake as soon as you can. It makes an impressive dessert with its beautiful purple colour. The cake is at its best served warm, but is almost as delicious eaten cold for elevenses or afternoon tea. Cream or custard are optional.
If you like a bit of alliteration, how about “spelt strawberry shortcakes scream summer”? It’s not a lie. And furthermore they’re totally delicious. Knock up a batch, invite your neighbours around and enjoy them in or out of the garden. Serve them warm with whipped cream and macerated strawberries.
Rhubarb season is now in full swing. These fluffy rhubarb muffins contain wholemeal spelt flour and kefir. This means they’re particularly gentle on the digestive system. They’re also really easy to make and a sure fire winner. Bursts of tart rhubarb and just a hint of rose transform these workaday muffins into something just a little bit special.
If you like cinnamon, then snickerdoodles are the biscuits for you. Isn’t the name fabulous? For those not in the know, they’re a popular American classic: buttery balls of dough that are rolled in cinnamon sugar just before baking. These spelt snickerdoodles are made with wholemeal spelt flour and produce a delightful soft and chewy cookie.
Do you like the idea of making homemade hot cross buns? I do and sometimes I actually manage it. Yeasted buns need a bit of planning and a fair amount of time. Most years, I find it’s Good Friday before I know what’s going on. These hot cross bun pancakes have all of the flavour without the hassle and are ideal for Easter breakfast, brunch or tea. Plus, as it’s Easter, you can serve them with my easy chocolate sauce.
Rock cakes are a traditional British bake and they are one of the easiest to make. Craggy lumps of stiff cake dough are mounded onto a baking tray and bunged in the oven. The result are these scrumptious little morsels that look a bit like rocks. If you’ve never had them before, don’t worry, they are not rock-like in texture. They are in fact crumbly and utterly delicious. These sultana and prune rock cakes are a variation of the classic bake, but you can use whatever dried fruit you like.
This lemon caraway seed cake recipe is a riff from a Rachel Roddy recipe I spotted in the Guardian. I thought a version of it would be perfect for an upcoming visit from two of my aunts last summer.
These vegan peanut butter banana muffins are so quick and easy to make that they’re the perfect bake for when you’re in a hurry or unexpected guests arrive. All but the bananas are store cupboard ingredients. Not only are these muffins super delicious, but they’re made with wholemeal spelt flour and are vegan too. As a bonus, you’ll also find a gluten-free almond butter version later in the post.