Below you'll find a list of all posts that have been tagged as “low gluten”
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 …
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, …
By now you’re probably thinking “errr… what’s the deal with this guy and aubergines?”. I’ll admit it, I’m sponsored by aubergines. They called me up from their field based HQ and asked if I could write about them endlessly. In return I get sod all, because they’re a bunch of plants, have no currency nor do they possess suitable ID to open a bank account to store or transfer money. They even asked me for …
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 …
Just a few days ago I was telling you how great making a simple rough puff pastry is, using spelt flour, and how it’s one of the most simple and rewarding things you can do. And the real treat comes when you cook it, as you can watch the pastry puff it’s cheeks and take on the rich, warm, golden tones that pastry develops in the oven. And it’s extremely versatile. Once you have the …
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 …