All posts tagged: spelt flour

Homemade Vegan Pasta – a rookie’s first shot at tagliatelle

One of the things I’ve discovered whilst doing the vegan thing is that with a lot of my favourite foods, I have to really go back to basics to make sure I’m sticking to the rules. I’ve turned in to one of those terrible label-checkers, and in doing so have been surprised to find that a lot of pasta is not vegan friendly at all. So this weekend I set out to make my own, turning of course to the internet to search for a homemade vegan pasta recipe that I could handle. Minimalist Baker is one of my favourite food blogs, and this recipe is based heavily on hers. But I wanted to do something a little different to make this a really summery supper, so I’ve experimented with herbs. Adding mint to the pasta dough itself was a bit of a shot in the dark, but it resulted in a deliciously fresh taste with the avocado sauce. Having not made pasta from scratch since a lacklustre food technology lesson 7 years ago, I …

Sun dried Tomato and Herb Spelt Rolls

After the huge household success that was my walnut and honey loaf a couple of weeks ago, home made bread looks like it’s going to become a part of the furniture round here. Which suits me just fine because kneading, rising and baking are idyllic things to be concerned with over a leisurely weekend. One thing I’m not very good at though is repeating myself, so I’ve reworked my loaf recipe just ever so slightly to make savoury rolls. They have a much stronger and more savoury flavour, and taste perfect with a little butter or a poached egg for breakfast. They keep just fine in the freezer if you want to savour them over time, just slice once cooled and zip in to those little sandwich bags. 500g spelt flour 1 tsp good sea salt 1 tsp dried active yeast 1 tsp sugar 300ml warm water 2 tbsps good olive oil 6 sundried tomatoes, finely chopped generous pinch freshly ground black pepper 2 tbsps mixed herbs In a large bowl mix together the flour, …

Carrot and Cheddar Muffins

If there’s a better way to spend a drizzly Bank Holiday weekend than baking then I’m yet to find it. And I won’t be looking very hard for an alternative because for me it’s an unmatchable pleasure. Aided by the Food Programme on Radio 4, this recipe provided me with a wonderfully relaxing afternoon. These muffins have a taste and texture similar to that of a cheese scone, and will give you the same warm feeling gleaned from sitting in a little teashop somewhere having managed to avoid the rain. There are a couple of nutrients in them from the carrots, but these are first and foremost a luxury bake, you’ll find no superfoods in this recipe, I’m afraid. 300g self-raising flour                                                   85g spelt flour 3 large carrots, peeled and grated 2 eggs, beaten 100g butter, melted 300ml almond milk 100g cheese, grated Pre heat your oven to Gas 6 …