Soft and tender spelt blackberry and apple muffins, a recipe created from seasonal fruit picked directly from the plant, a dairy-free recipe using delicious spelt flour and the perfect natural pairing of blackberries and apples.

Spelt Blackberry and Apple Muffins

Gavin Wren Baking, Dairy free baking, Recipes, Spelt & ancient grains

This post is a recipe for soft and tender spelt blackberry and apple muffins, created from seasonal fruit picked directly from the plant, a dairy-free recipe using delicious spelt flour and the perfect natural pairing of blackberries and apples.

As September started, I had recently returned from a week of singing, yoga and relaxation at a camp near Glastonbury. My sleeping bag and tent were purposefully residing in the hallway, causing a very minor detour to the loo and at worst, an awkward trip hazard. Their placement wasn’t due to tardiness on my part, the sleeping bag had already been crammed back into it’s right-sized gap in the spare wardrobe, then removed again.

A peculiar feeling had risen up inside me, calling me back to the tent, despite an openly professed hatred of camping. At first, a presently underwhelming feeling suggested that I grab this bundle of synthetic…come and read more…

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!

Spelt Cinnamon Bun Cake

Gavin Wren Baking, 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.

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…

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.

Spelt Focaccia

Gavin Wren Baking, Recipes, Spelt & ancient grains

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 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.

Maple Pecan Spelt Muffins

Gavin Wren Baking, Dairy free baking, Recipes, Spelt & ancient grains

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 …

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.

Spelt Pizza Bases: A Guide to Perfect Pizza

Gavin Wren Baking, Dairy free baking, Main Dishes, Recipes, Spelt & ancient grains, Vegetarian

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 …

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.

Spelt Croissant

Gavin Wren Baking, Breakfast, Food Techniques, Recipes, Spelt & ancient grains, Writing

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 …