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.
