Tag Archives: wholemeal

Savoury Tomato Cobbler with Basil and Manchego

26 Sep

Tomato & Basil CobblerIt’s been so long since I posted a recipe I’m sorry. I have so many recipes to catch up with but no time, which is a good thing I suppose. Fresh To Go is really busy which is more than we could have hoped for. Thank you customers!

Savoury Tomato & Basil Cobbler

It is still summery here but I realise that in other parts of the world it can’t make up its mind and is sometimes raining and cold. This recipe is perfect because it makes the transition from a light summery dish to cosy comfort food very easily indeed. Just serve it with a nice rocket salad if the sun is out or some yoghurt & herb mashed potatoes if the weather and/or you are miserable. Mashed potato is a well known antidote to misery.

Tomatoes are cheap & plentiful here and also full of flavour. This recipes uses 3 different types of tomato, plum tomatoes, beef tomatoes and cherry tomatoes but you don’t have to. Cooking the tomatoes encourages flavour even out of the most out of season, cold  & dull specimens.

Tomato Basil & Manchego CobblerSavoury Tomato Cobbler with Basil & Manchego Recipe

Serves 6-8, vegetarian. 

  • 1 onion, chopped
  • 4 plum tomatoes, halved lengthwise, white core removed
  • 1 kilo beef (Castellano) tomatoes, chopped (or any tomatoes)
  • 500 g cherry tomatoes, halved
  • 3 cloves garlic, finely chopped
  • 1 Tbsp sherry vinegar
  • a pinch of dried chilli flakes
  • 1 tsp dried or fresh thyme
  • a squeeze of honey
  • 1 tsp Worcestershire sauce (vegetarian)
  • about 10 fresh basil leaves, rolled up & julienned (you will need more for the dough mix too)
  • 1 Tbsp cornflour
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 1/2 cups (225 g) wholemeal spelt flour (or other flour)
  • 1/2 cup (75 g) cornmeal/fine polenta/masa harina 
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 cup (110 ml) olive oil
  • 3/4 cup (100 g) finely grated Manchego (or Parmesan) cheese
  • a good handful of basil leaves, rolled & julienned
  • 1 1/4 cups (275 ml) goats (or Greek) yoghurt or buttermilk

Preheat the oven to 180C.

Cook the onion in 1 Tbsp of olive oil in a large pan over a medium heat with a pinch of salt until softened, about 4 minutes. Add the garlic, chilli flakes & thyme and cook for 2 minutes more. Add the chopped tomatoes, cook for 5 minutes then add the vinegar, Worcestershire sauce, cornflour, salt, pepper and honey. Cook for 5 minutes more. Taste and adjust salt & honey as required.

Place the halved plum tomatoes, cut side up in the bottom of a 9 x 13 inch baking dish (or 1 half in each individual dish if you have them), then spoon the cooked tomato, onion mixture over them. Top with the halved cherry tomatoes. Bake for 10 minutes.

Meanwhile mix together the flours, baking powder & baking soda in a large bowl and season with salt & black pepper. Drizzle over the olive oil and then crush it into the flour using a fork until it is evenly distributed and resembles crumble mix. Put it in the fridge for 10 minutes.

Stir the grated cheese & basil into the flour mix, then add the yoghurt and stir until just combined. Do not overmix or it will be tough. Dollop small roundish handfuls of the mix on top of the tomatoes, leaving gaps in between, do not spread to cover.

Bake for 30 – 35 minutes until golden brown. Leave to cool for 10 minutes or longer before serving with either a green salad and/or yoghurt & herb mashed potatoes.

Tomato, Basil & Manchego Cobbler

I am off to Rome to meet up with my Dad this weekend. For research purposes only you understand. Very excited about the food, I have a long list of restaurants I want to try. I’ve heard there’s some sights to see too. Only if there’s time between lunch & dinner though…

Natalie

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Fresh To Go! Courgette Flower and Leek Quiche with Goat’s Ricotta and Parsley

30 Jun

Courgette Flower Quiche

“Where the **** have you been?” I hear you ask in my guilt ridden dreams just before morning.

So I promise myself over and over again that today will be the day that I actually blog some of the recipes that I have been developing, cooking and selling (Yes actually selling) over the past few months. But then life takes over again and I run out of time.

Forgive me Father for I have sinned. It has been seven weeks since my last blog. Seven weeks! It feels terrible just typing it.

Courgettes & Flowers

My explanation is as follows:

We have set up a small catering company called “Fresh To Go” supplying naturally delicious & healthy prepared foods, in our local area. It is for people who really want to eat healthily but don’t have the time, skills or inclination to cook for themselves every day.

We send out a newsletter every Friday detailing the dishes (with photographs obviously) on the following week’s menu. It is just an extension of this blog really. I go to the farmer’s market in Coin on Sunday and look at which natural fruit and vegetables are in season and looking gorgeous and create recipes using them. The only difference being is that now we make food for other people too. Sounds simple doesn’t it?

And it is, sort of. The thing is that it doesn’t leave much time for blogging, so I apologise for neglecting you and hope that this beautiful little quiche, made with the best of this season’s produce, will go someway towards making it up to you.

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Courgette Flower Quiche

Courgette, Leek & Courgette Flower Quiche with Goat’s Ricotta & Parsley

Makes 1 large or 3-4 small quiches, vegetarian

For the pastry crust:

  • 150 g wholemeal spelt (or normal) flour
  • 50 g oats
  • 50 g walnuts, blended to a course powder
  • 1/2 tsp salt
  • black pepper
  • 1/2 tsp dried thyme
  • 4 Tbsp olive oil
  • 80-100 ml cold water
  • 1 egg white for glazing (save yolk for filling)

Mix together the flour, oats, walnuts, salt, pepper & thyme in a large bowl with a fork. Then add the olive oil and, using the fork, mix it into the dry ingredients, mashing it together so it is evenly distributed and resembles crumble.

Then slowly drizzle in the water (you may not need all of it) mixing it with the fork until it starts coming together. Using your hands bring it together into a ball and knead gently just until it holds, don’t overwork it. It will be slightly crumbly.

Preheat oven to 200C. Oil and flour a 9 or 10 inch tart tin/dish or 3 or 4, 4-5  inch tart cases and line the base with a circle of baking paper.Flour you work surface  and rolling-pin and roll out your pastry to a flat disc about 3-4 mm thick and big enough to line your tart case(s).

Using your fingertips and heel of your hand press it into and up the sides of the tin. A flat-bottomed mug can be quite useful too. When you have the base reasonably even, trim off any bits hanging over the edge and use them to fill any holes. Put in the fridge for at least 10 minutes to firm up.

Place a sheet of  baking paper in the tin, fill with baking beans and bake for 8-10 mins. Remove from the oven, brush the base with the egg white and put back in for two minutes – this should stop it getting a soggy base. Leave to cool while you make the filling.

For the filling:

  • 1 courgette, thinly sliced on the slight diagonal
  • 1 leek, trimmed, halved lengthways, rinsed & sliced
  • 1 green spring garlic (or clove), trimmed and sliced
  • 4 courgette flowers (stamens snipped out) if baby courgettes still attached slice them too
  • 1/2 tsp thyme
  • salt & black pepper
  • a pinch of dried chilli flakes
  • 1 egg yolk (saved from above)
  • 2 eggs
  • 1 pot (125 ml) goat’s or Greek yoghurt
  • rice milk (or your choice of milk)
  • about 100 gr goat’s ricotta (or Greek Feta) 
  • a handful of fresh parsley, chopped

Preheat oven to 190 C. Heat 2 Tbsp olive oil in a pan and saute the leeks, courgettes (and baby courgettes if you have them) & spring garlic with a good pinch of salt, black pepper, thyme, chilli flakes. Stir occasionally until the courgettes are well softened. Taste for seasoning and drain for a few minutes on kitchen paper to get rid of any liquid.

Cover the pastry base with an even layer of the courgette & leeks then crumble over the ricotta/feta. In a measuring jug whisk together the egg yolk, eggs and yoghurt. Add in enough milk to take it up to about 400 ml (more if your tin is deep), season well with salt & black pepper, throw in the chopped parsley and whisk again.

Place the quiche on the middle shelf of the oven then whisk and quickly pour in the liquid up to a few mm below the edge. Slide in the tray carefully to avoid spillage and shut the oven door.

Bake for about 25 – 30 minutes, check how it is cooking and add the flowers to the top when it is nearly cooked. Put back in for another 5 or so minutes until the flowers have wilted slightly and the quiche is browned and set in the middle.

Courgette Flower Quiche


My apologies again for the extended absence but cross your fingers for us that  this is a success!

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Wholemeal Chocolate Chunk and Hazelnut Cookies

9 Mar

Wholemeal Chocolate Chunk & Hazelnut Cookies

Just a quick post because I promised you the recipe for these last week after my first Healthy Baking with Chocolate workshop. I am in the middle of writing (and editing heavily) a speech on the relationship between food and health, particularly cancer, for the Marbella Women’s Week conference next week.

I say I. I mean we. Actually he is doing an awful lot of the editing and an awful lot of adding bits in too. It’s only a ten minute talk. I need to focus. So instead I’m writing about cookies.

Wholemeal Chocolate Chunk Cookies

Now I’m not saying you should eat these every day or anything but compared to most cookies these are much healthier.They are made with olive oil instead of butter. I use honey and maple syrup (or miel de cana) instead of sugar and the wholemeal spelt flour gives them a lovely flavour.

It’s Mother’s Day in the UK tomorrow so these are for my mum. She loves a biscuit with a cup of tea. They probably have too many bits in for her taste but it’s the thought that counts and I’ve ordered flowers in colours that match her lounge cushions and curtains so I should be safe. She does love it when things match.

Wholemeal Chocolate Chunk & Hazelnut Cookies

Wholemeal Chocolate Chunk & Hazelnut Cookies Recipe

Makes 10-12 cookies. Vegan, wheat-free.

  • 150 g wholemeal spelt flour
  •  1 tsp baking powder
  •  1/2 tsp baking soda 
  • 1/4 tsp salt
  •  4 Tbsp maple syrup or miel de cana
  •  1 Tbsp honey or agave syrup
  • 1/2 tsp vanilla extract
  •  a few drops of almond extract (optional)
  • 4 Tbsp olive oil
  •  about 70 g 70% dark chocolate, roughly chopped
  • 60 g hazelnuts or almonds roughly chopped

Preheat oven 175 C. Line a baking sheet with baking paper

In a bowl mix the flour, baking powder, baking soda, salt, nuts and chocolate together  well.

In a jug whisk together the oil, maple syrup/miel de cana, honey/agave, vanilla and almond extract, if using. Pour this into the flour bowl and gently mix together until just combined.

Take a tablespoon of the mix and put it on the lined tray, pressing it down slightly with your fingers. Continue with the rest of the mix leaving  an inch or so in between each so they can spread. Bake for 11 minutes until just golden, leave on the tray for 1 minute then remove to a wire rack to cool. This stops them drying out. Store in an airtight container.

Wholemeal Chocolate Chunk & Hazelnut Cookies

 Happy Mother’s Day Mum!

Now back to the speech…

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Caramelised Baby Leek Spelt Flour Tarte Tatin

26 Feb

Baby Leek Tarte Tatin

I bought a bunch of these baby leeks at the farmer’s market and wanted to make something special with them rather than just chopping them into other things like I would normally. They are so much easier to peel and chop than normal onions and the flavour is mild and sweet. They also cook quicker. This is why they end up being ingredients in other dishes. I am intrinsically lazy and if I have leeks (or spring onions come to that) in the house the normal onions just sit there waiting.

Baby Leeks

Making a Tarte Tatin is not as scary as it sounds. You just have to be confident when you turn it out. And this one has none of the butter and sugar used to make the caramel that is usually abundant. I use honey and balsamic vinegar instead. You still get the nice sticky, sweet and caramelised effect that you need in a Tarte Tatin just fewer calories and less messing about. Yay.

Baby Leek Tarte Tatin

I used my olive oil spelt flour pastry (recipe here) for this tarte but you could use shop bought puff or shortcrust pastry if you like. I used about half of the pastry for this 8 inch tarte. Use the rest to make a quiche or empanadas.

You will need an ovenproof frying pan/skillet with a metal handle (plastic melts in the oven and gets messy). The amounts below are for my 8 inch/20 cm frying pan that serves 1 (or 2 at a push) with a nice salad. Whatever size you make you will need to fill the pan snugly with the leeks so adjust the amounts accordingly.

Caramelised Baby Leek Tarte Tatin Recipe

Serves 1-2. Vegetarian

  • about 250 g baby leeks
  • 1 tbsp olive oil
  • 2 tsp honey
  • sea salt & black pepper
  • dried thyme
  • balsamic or sherry vinegar syrup reduction (it comes in squeezy bottles)
  • a handful of breadcrumbs
  • finely grated manchego/parmesan
  • olive oil spelt flour pastry (or your choice of pastry)

Preheat the oven to 200 C. On a floured surface,  roll out the pastry to about 2 or 3 mm thick and cut out a circle about the same size as the top of the frying pan. Put in the fridge to rest.

Prepare the leeks by cutting off the dark green ends, cutting in half lengthwise and rinsing under the tap to remove any dirt hiding under the layers.

Put the olive oil in the frying pan/skillet and cover the base, round side down with a snug/tight even row of leeks. You can trim the leeks to fit the pan You want to fill any gaps as much as possible. Drizzle over the honey and balsamic vinegar syrup. Season well with thyme, salt & pepper and cook over a medium heat for a few minutes.

Sprinkle a handful of breadcrumbs and a little grated cheese all over the top of the leeks and remove from the heat.

Cover the leeks with the circle of pastry and tuck the edges down the inside of the pan encasing the leeks. Prick all over the top of the pastry with a sharp knife and bake for 25-30 minutes (depending on size) until the pastry is cooked.

Using oven gloves, remove from the oven and leave to cool on a wire rack for at least 10 minutes. When ready to turn out, run a knife around the edge of the pan to loosen the sides. Using oven gloves if still hot, place a large plate upside down on top of the pan and press down hard, then quickly and carefully flip the whole thing over so the pan is upside down and the tarte falls out onto the plate. Remove the pan and replace any leeks that may have fallen out of their place.

Serve warm or at room temperature with a simple green salad.

sCaramelised Baby Leek Tarte Tatin

The only thing to be scared of is picking up the hot pan without oven gloves. Don’t do it. It really hurts. But the tarte was worth it.

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Vegan Banana Bread with Dates and Almonds

11 Feb

Vegan Banana Bread with Dates and Almonds

This delicious banana bread is vegan and it also has the virtuous label of no added fats. There is no butter, oils, eggs or refined sugars either. I have added one tablespoon of honey to the whole loaf but you could use agave syrup or leave it out altogether if you like.

The sweetness comes from using very ( or even over) ripe bananas and lovely squidgy Medjool dates. I made it using a combination of wholemeal spelt flour, ground almonds and flaxmeal. This makes it healthy, wheat-free, moist and tasty. You can’t go wrong really.

Vegan Banana Date & Almond Bread

It is perfect for breakfast or to take to work for that mid afternoon pick me up without the guilt. It is lovely toasted and drizzled with a little honey but is just as satisfying as it is. The more mature the bananas (i.e.: blackening) the better, it makes them easier to mash and they taste more sweet and banana-y.

Vegan Banana Bread

Vegan Banana Bread with Dates & Almonds Recipe

Makes 1 loaf. I used a 1 litre capacity loaf tin. Vegan, Wheat Free, Oil Free, Refined Sugar Free

Adapted from Love Food Eat

  • 2 Tbsps. flax meal mixed with 6 Tbsps. warm water
  • 135 g wholemeal spelt flour
  • 15 g (1 Tbsp) flax meal
  • 110 g ground almonds
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp ground cinnamon
  • 4 large Medjool dates, stoned and finely chopped
  • 2 very ripe bananas, well mashed/blended
  • 1 Tbsp honey/agave syrup (optional)
  • flaked almonds for the top
  • sesame & flax seeds for the top (optional)

Mix the 2 Tbsp flax meal with 6 Tbsp warm water and leave for about 10 minutes until gooey. This is known as flax egg. Preheat the oven to 175 C and line the loaf tin with some baking paper.

In a large bowl mix together the flour, 15 g flaxmeal, ground almonds, cinnamon, baking powder, soda and salt. Then stir through the chopped dates.

Add in the mashed/blended bananas, the flax egg mixture and the honey/agave syrup if using. Mix together until combined to a stiff dough but don’t over work. Tip this into the lined tin, spread it out evenly and top with some flaked almonds, sesame seeds & flax seeds, if using, and press them down a bit.

Bake for about 50 minutes or until a toothpick comes out clean and leave to cool completely before slicing if you can. It is easier to slice when cool.

Banana Bread with Dates & Almonds

Don’t be alarmed it doesn’t rise much but is delicious all the same. Store in an airtight container or wrapped in a tea towel somewhere cool. Toasting it comes into play if it lasts longer than a few days and has become a little stale. It brings it back to life and is enhanced even more by some of this vanilla apple sauce or honey.

Vegan Banana Date & Almond Bread

Things That Made Me Smile Today

Wild Fennel Flowers

These are some photos I took back in October of the wild fennel flowers that grow alongside the road where I run with the dog in the morning. They’re delicately beautiful.

It turns out that one of the major food trends predicted for 2013 is fennel pollen. It is appearing on a lot of the most forward thinking menus used as an ingredient or garnish with fish or as an aroma (by burning the pollen over the finished plate) on many other exciting dishes. Apparently it is quite difficult to get, you can order it online and it is quite expensive.

Wild Fennel Flowers

Not here it isn’t, it’s free and growing wild at the side of the road! Rufus even likes to have a sniff as he goes down for a drink in the stream. Hilarious isn’t it.

I am definitely researching this more and will be bringing you some recipes featuring “foraged” fennel pollen at the end of the summer!

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Romanesco Rigatoni Cheese Bake with Crunchy Nut Topping

8 Jan

Romanesco Rigatoni & Cheese Bake

Romanesco is a fabulously freaky looking thing that tastes like a cross between cauliflower and broccoli. If broccoli florets look like little oak trees then romanesco florets are definitely mini Christmas trees.

Romanesco

This is basically a fusion of two iconic dishes. Macaroni Cheese (Mac & Cheese) and Cauliflower Cheese, which is cauliflower coated in a cheesy white sauce if you didn’t already know. Sometimes gratinated sometimes not. I think it’s a British thing. It’s good to get some extra vegetables in with all that cheeesy carbness so I added some spinach too. Good for the guilt I find.

Romanesco Rigatoni Cheese Bake

This dish is great for using up all the little bits of different cheeses that you might have leftover especially at this time of year. I used some feta, goat’s cheese and grated Manchego. Clear out the fridge food is always satisfying.

Romanesco Rigatoni Cheese Bake

The topping is actually the Hazelnut & Chestnut Dukkah that I made to go on my Moroccan Spiced Cauliflower Soup. The spicy Egyptian nutty crumble give this an extra kick of flavour but you could use breadcrumbs mixed with grated cheese and some spices if you like. The nuts give a nice crunch though. Worth the extra effort definitely.

Romanesco Rigatoni Cheese

Romanesco Rigatoni Cheese Bake with Dukkah Topping

Serves 3-4, vegetarian

You can substitute the cheeses for whatever bits you have around; Stilton, Gruyère, gorgonzola, mozzarella….

  • 1/2 large romanesco (or cauliflower/broccoli), chopped into small florets
  • 300 g wholemeal rigatoni
  • 2 Tbsp flour (I used wholemeal spelt)
  • 2 Tbsp dairy free spread or butter
  • about 300 ml oat milk (or other milk)
  • a good handful of grated manchego (or cheddar/parmesan..)
  • 1/2 tsp chopped fresh rosemary
  • 1/4 tsp freshly grated nutmeg
  • 1/4 tsp dried chilli flakes (optional)
  • salt & black pepper
  • a big handful of fresh spinach leaves, chopped (about 100 g)
  • 75 – 100 g Greek feta
  • 75 – 100 g goats cheese
  • about 50 g hazelnut dukkah (recipe here) or use breadcrumbs and grated cheese
  • olive oil and breadcrumbs/flour

Cook the pasta according to the instructions on the packet in a large pan with lots of boiling salted water. About 4 or 5 minutes before it is cooked throw in the florets too. Cauliflower takes longer to cook than broccoli and romanesco so adjust accordingly. When the pasta is cooked and romanesco tender, drain the whole lot in a colander.

While the pasta is cooking, melt the butter/spread in a small pan over a medium heat. When it has melted add the flour, all in one go, and stir for a minute or so. It will form a thick paste, you need to cook the rawness out of the flour.

Add in the milk, stirring continuously, until incorporated, then continue stirring until the mixture thickens, about 3 minutes depending. When thickened, remove from the heat and stir in the grated cheese, rosemary, nutmeg, chilli flakes and season well with salt & black pepper. Set aside.

Pour the drained pasta and florets back into the large pan over a gentle heat and pour over the cheese sauce, stirring to combine.  Add in the chopped spinach, stirring to wilt in the warm pasta then crumble (or grate) in the rest of the cheeses (I saved some feta for the top). Taste and adjust seasoning as required. Preheat oven to 200C.

Prepare one large or 3-4 individual ovenproof gratin dishes by rubbing the insides with oil and then dusting with flour or breadcrumbs. Pour the mixture into the dish(es), top with the reserved feta, a generous sprinkling of the dukkah (or grated cheese & breadcrumbs), drizzle with olive oil and bake in the preheated oven for 25-30 minutes until golden brown and crispy.

Romanesco Rigatoni Cheese Bake

You can serve this on its own or with a bitter leaf salad to cut through the richness of the cheese. A mix of raddichio and rocket is nice with some olive oil and sweet balsamic vinegar.

Enjoy!!

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Wholemeal Spelt Flour Soda Bread Recipe

12 Dec

Spelt Flour Soda Bread

First of all I am sorry for my lack of posts recently. It’s not that I don’t have anything to share with you it’s that I haven’t had the time. I have been busy writing, testing and perfecting recipes for my cookery workshops. I have one this Saturday which is a Festive Vegetarian Middle Eastern Menu, some of the recipes from which I will share with you soon.

Spelt Flour Soda Bread

We have also just finalised the timetable of workshops for the first three months of 2013. As well as my Vegetarian Mezze Course (the next one being on Sun. 20th Jan 10-2 pm) and my  Healthy Baking Workshop savoury and sweet (the next one is on Sun 3rd Feb 10-2pm), I have also introduced two new ones.

The first new workshop is the second in the series of Healthy Baking courses; Healthy Baking with Chocolate . The first of which is being held on Sat. 2nd March 5 – 9pm.

Splel Flour Soda Bread

The second new workshop I have introduced is called Soups of the World. The first one is on Sat. 26th Jan 5 – 9pm. After all the Christmas excess everyone’s thoughts turn towards lighter and healthier food (and bodies!)

Soups are one of my favourite things to make and eat especially in winter. In this workshop you will learn how to make your own veg stock then we embark on a culinary journey through Thailand, Turkey, Italy & France taking some of the most exciting flavour combinations in the world and converting them into delicious soups, some classics and some more unusual.

Thai Squash Wonton Soup

an aromatic Thai style broth with floating delicate wontons filled with sweet roasted squash, herbs & spices

Turkish Ezogelin Corbasi

a hearty red lentil soup with rice & bulgur flavoured with fresh mint and sumac (with a tragic love story behind it)

Italian Winter Minestrone

the classic “big one” a rustic bowl of goodness topped with a delicious homemade basil pesto

French Onion Soup

deep, dark & sweet caramelised onions with a touch of sherry topped with toasted melting Gruyère croutons

Wholemeal Spelt Flour Soda Bread

So what do you need to go with all those soups? Bread of course.

Some of you who have been following this blog for a while may already know about my irrational fear of yeast. I can’t make it work properly, ever. Whether it is my well-known impatience, hot hands or even the altitude (We live up a mountain and apparently that can affect the “rise”) I don’t know. And I don’t care anymore because I have found the “get out” that is this soda bread.

Made with soda (obvs) instead of yeast, you have no waiting, no kneading and no disappointment. It’s just dry ingredients, wet ingredients, mix and bake. Hooray.

Wholemeal Spelt Flour Soda Bread

Wholemeal Spelt Flour Soda Bread Recipe

Makes 1 small loaf, vegan, wheat-free. Adapted from The Healthy Chef

  • 250 g wholemeal spelt flour
  • 25 g (4 Tbsp) flax meal (ground flax seeds) if not add 25 g more flour
  • 1/2 tsp salt
  • 1 tsp bicarbonate soda (or baking soda)
  • 220 ml (1 cup) oat milk (or soy/rice/almond)
  • 1/2 Tbsp honey (or molasses/miel de cana/agave syrup)
  • 2 Tbsp extra virgin olive oil
  • 1/2 Tbsp lemon juice
  • sunflower seeds/flax seeds/sesame seeds for topping
Preheat the oven to 180C and line a baking tray with baking paper.
Mix the flour, flaxmeal, salt and soda in one bowl. In another bowl, whisk the honey, olive oil, lemon juice and milk until well combined.
Pour the wet ingredients over the dry and mix it all together with your fingers or a whisk. It should be quite sticky like a scone dough. Bring it together and tip it out onto a floured surface and form into a round or oval loaf shape.
Transfer to the lined baking sheet, cut a small cross in the top of the bread with a sharp knife, brush with a little extra milk and scatter over your seeds.
Bake for about 25 minutes then lower the heat to 160C and bake for another 10-15 minutes until browned and cooked.
Cool for at least 10 minutes. It slices better if it is completely cool.
Spelt Soda Bread
This is a lovely, soft and quite crumbly nutty bread that is also gorgeous toasted. If you want to try a fruitier version which is brilliant for breakfast try my Flax Seed Raisin & Date Breakfast Loaf too.
Enjoy!!
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