Below you'll find a list of all posts that have been categorized as “Dairy free baking”
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 …
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 …
What is Granola? Now, this might sound like a stupid question, but do you know what granola is? Google says ‘denoting people with liberal or Green political views, typified as eating health foods.’, so who knew? I’m part-granola! But keeping this on topic, it also said ‘n. a kind of breakfast cereal resembling muesli.’ Which is more like the granola I’m thinking of. But I have a problem with that definition. It’s not particularly accurate …
So you’ve got a cake you want a chocolate glaze for. Or maybe you’ve just made my banana coconut cake and want to upgrade it from amazing to stupendous? You need a rich, sumptuous glaze, something that’s going to both convey your sense of sophistication like dark chocolate and your laid back easy going nature like the tropical tones of coconut. Something that’s going to be so tasty that you could eat it by the …
Today I have another chapter for you in what has become the low gluten, spelt baking zone of my blog. But this time, I’m not going to give you a long lecture on bananas. No, not at all, I’m just going to stick to the facts and the recipe. But I will say, make sure your bananas are brown and very, very soft before you try and make this cake. And here’s a quick photo …
I wasn’t going to make anything for the blog this weekend. I was feeling down and struggling to find the motivation to make anything, let alone think up, research and write a recipe, then test it for all you lovely blog reading people out there. But then I remembered that I had stocked up on spelt flour a few weeks ago, direct from Shipton Mill, because white spelt flour (also known as ‘refined’ spelt flour) …