I’ve had the most horrible cold and it’s gone on for nearly two weeks now. As a result, my body has been craving healing foods. Ginger is a wonderful spice for alleviating soar throats and general bunged upness. Earlier this week, with Bonfire Night fast approaching, my thoughts inevitably turned to gingerbread. The result of my deliberations were these little sticky ginger apple cakes. Oh my days, they are good – super sticky and gloriously gingery.
As I was looking out of the rain splattered window early Sunday morning, my eye caught a rather large pile of apples that had fallen into our garden from a neighbour’s tree. Initially, I was tempted to ignore them, but my dislike of waste got the better of me. So, out into the pouring rain I went, in my nightdress, to forage for some of the less battered ones. Here’s what I came up with: apple cider scones made with wholemeal spelt flour and flavoured with cinnamon.
My spinach cake with lemon is a super simple version of le gâteau vert or green cake and it tastes delicious too. I was inspired after seeing this week’s episode of Great British Bake Off. I’ve made it with wholemeal spelt, but you can use whatever flour you prefer. The batter is made with spinach puree and the icing is coloured with spinach too. I’ve filled it with lemon ricotta and topped it with pistachios.
I was innocently having a quick catch-up on Facebook before getting down to the more serious business of writing up a recipe, when I noticed a scone post from Johanna, at Green Gourmet Giraffe. She alerted me to the fact it was International Scone Week. Well really, I couldn’t let another year go by without marking the occasion. The post I was going to write has now been put on hold so that I can get the the recipe for spelt scones with health giving kefir, matcha green tea & honey published before it’s too late. As the old saying goes: here today, scone tomorrow.
Chocolate has been an abiding passion ever since I can remember. Sometimes I’m lucky enough to try bars produced by some truly excellent brands. Pacari premium organic chocolate is one such. To celebrate World Chocolate Day on 9 July, I’m delighted to offer my readers the chance to try this excellent chocolate too. Read on for details of the giveaway. The chocolate is so good, it’s really best enjoyed on its own, but I have to say it also works wonderfully well in these chewy and delicious coffee chocolate chip cookies with cardamom – I just couldn’t help myself.
It’s suddenly hit me that Easter is not much more than a week away. Time to get organised with Easter eggs and a bit of Easter baking. These almond Easter thumbprint cookies turned out to be a real hit. They’re made with wholemeal spelt flour and ground almonds with a good dollop of amaretto chocolate ganache in the middle. Oh, and a cheeky little Easter egg perched on top – it’s all about the nest at this time of year.
It may be cold and blustery outside, but I’m noticing signs of spring here, with snowdrops and even daffodils emerging. This combined with the fast approaching, St David’s Day on 1 March put me in mind of Wales’ national bake, Welsh cakes. My wholemeal spelt Welsh cakes are super easy to make. They’re crisp on the outside, soft and buttery on the inside and incredibly moreish. This wonder food from the west is the perfect antidote to the Beast from the East.
Calling this Granny’s apple pie is perhaps a bit far fetched. My Grandmother made the best pastry ever and wonderful apple pies to boot, but I very much doubt she’d have even heard of spelt and she’d never have used wholemeal flour. She also made her pastry by hand. This pastry was made using my new VonShef 1000W food processor. Read on to find out how to enter the giveaway for a chance of winning one for yourself.
September is the month for blackberries, apples and green cobnuts. Yes cobnuts are good at Christmas to be sure, but eat them fresh in September and it’s quite a different experience. These blackberry & apple spelt pancakes with brown buttered cobnuts are a taste sensation – truly.
These carrot, cabbage & cheddar mini muffins with garlic scapes are incredibly easy to make and are packed full of vegetables and protein. They’re also very tasty and being bite size are ideal for packed lunches, picnics or parties. They freeze well too.