Spelt Blueberry Loaf

Baking to me is a complicated science, one that I really do not understand. I manage to cook savoury meals with an element of creativity and dare I say it, flair, but baking is another matter. Biscuits I manage to cope with, but anything that requires rise is definitely not my forte. Poor Dominic has had to taste test the most horrendous concoctions. The latest being a spelt, chocolate, whole boiled orange cake that quite literally could have been used as a deadly rubber weapon. I have learnt so much whilst trying so desperately hard to be good at baking. For example, coconut oil sucks the air out of a cake so always fold it in at the last minute, banana as a butter substitute will never work with an acidic cake i.e the orange one I speak of before, and that too many eggs can turn a cake into a tyre.

So, when it comes to cake baking I am on the hunt for the much more knowledgeable. Now, in my pre-Lena-sugar-filled-snack-days my go to recipes came from the likes of Delia, Mary Berry, Peyton & Byrne, Hummingbird Bakery and Magnolia Bakery (a book I thankfully loaned to a friend and subsequently can't remember who, otherwise I'm sure I would have more fillings by now!) But when it comes to no sugar bakes I am still discovering those masters. The lovely Melissa over at My Wholefood Life has a wonderful list of treats, and after trying out this little number I'm collating my own list of to what to try next!

Chocolate Spelt Pancakes

A Sunday breakfast is an indulgent breakfast

During the week our breakfasts are pretty basic. Toast with a variety of spreads, a selection of cereals, porridge, smoothie and sometimes if we have time, scrambled eggs. I have always believed that breakfasts on the weekends need to be a little different. They need to be longer affairs, a time for a sit back and a chat with something more on offer for the taste buds. 

Below is my favourite Sunday recipe of the moment. It's a little cheeky chocolate number that when served with strawberries and creme fraiche makes me happy for the rest of the day.

Spelt Banana Bread

Cake.... sometimes you just need cake

I find spelt flour an interesting beast. I love the density, texture and depth of flavour it brings to a cake. It is now my preferred flour of choice and the majority of my baking is done using this grain. Plus it means I can eat my cake, or feed it to little Lena, with a smug look of divine wholesomeness on my face because of all the additional health benefits it gives. Not least of all the wonderful stuff like minerals, Vitamin B, Niacin, Riboflavin and fibre... but ultimately because of its low GI which helps stop me turning into a rabid Hulk running into the kitchen for slice number five; my classic response when eating a refined victoria sponge.