Organic Spelt Soda Bread

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I love bread! There, I said it. Who doesn’t? When you try to live a healthy lifestyle you can’t really eat many breads because they all have so many preservatives in them, as well as other nasty ingredients. As you all know from my previous few posts, I’ve started weaning my baby, and although I am spoon feeding him some food, I’m trying to do as much baby led weaning as possible – or as much as he tells me he is comfortable with… So I’m looking for as many options as possible of foods that he can hold and feed himself. Toast is a great breakfast option but store-bought breads are so full of rubbish that I really don’t want him to have them.

I saw one of Paul Hollywood’s baking shows and he was making classic soda bread. It looked so simple and I thought, I must be able to substitute the white and wholemeal flours for spelt flour, so I gave it a go and also added some other ingredients to suit my own taste.

It turned out delicious – perfect actually, if I do say so myself!

Although spelt is ‘classified’ as wheat, it’s actually not wheat at all. It’s an ancient grain that has been cultivated for thousands of years and has nothing man-made in it and although it technically has gluten in it, the molecular make-up of the gluten in spelt flour is very different to that of normal wheat flour. it is more soluble and therefore more easily digested and less likely to cause an intolerance. And from gluten to dairy… It’s not often I eat dairy but if I can get a nice cheese from a farmer’s market I’m a happy bunny and this bread is perfect with a lovely bit of cheese on top, (there is also dairy in the recipe) and let’s add to that a glass of organic wine, seeing as we’re already being naughty! Alternatively, a good dollop of almond butter will taste amazing too.

Ingredients

2 cups (a normal mug is fine to measure a cup)
Pinch of Himalayan pink salt
1 tsp bicarbonate of soda
284ml carton of organic buttermilk
1 tbsp agave nectar or honey
1 tsp cinnamon (optional)

Method

Preheat the oven to 200c and line a loaf tin with baking parchment and grease with coconut oil.

Sift the spelt flour through a sieve into a large bowl. Discard the tiny bits of brown left over in the sieve. Add the salt, bicarb and cinnamon and mix well.

Now add the buttermilk and agave, mix it in with the spoon by folding, then use your hands to really knead it all together. You’ll have to do this fairly quickly as the buttermilk will start reacting with the bicarbonate of soda. You could sprinkle some flour onto the work surface and knead it there instead of the bowl. I find this makes it easier.

Once it’s thoroughly mixed in, shape it into the loaf tin with your hands.

Take a knife and cut a fairly deep cross into the top, then sprinkle with some more flour and put in the oven for 30 minutes. When ready the base should make a hollow sound when you tap it.

It should fall easily out of the loaf tin, then place it on a wire rack to cool a little, but you can cut into it while it’s still warm – and you’re going to want to!

Enjoy!

Love,
Lauren

Blueberry Porridge Bars for Baby Led Weaning

 

Blueberry Porridge Bars BLW

Ok guys, I don’t have time to write a super long post today but been looking for things to give my baby that he can feed himself as we’ve started on solids and I’m trying to do as much baby led weaning as possible. So instead of porridge these are basically porridge, but baked! With organic blueberries for antioxidants, acai for extra super-duper anti-oxidants and chia seeds for extra protein.

Porridge Bars

Ingredients

320g organic jumbo oats
1 punnet of blueberries
250ml almond milk
1 tsp vanilla extract
100ml maple syrup
1 tbsp. chia seeds (optional)
1 tsp acai berry powder (optional)

Method

Preheat oven to 180c and grease a square silicone baking tray with coconut oil.

Add the oats, almond milk, vanilla and maple to the food processor until it’s all combined. Once combined add the blueberries, acai and chia seeds and pulse until the blueberries are evenly distributed but not all totally mushed (some of them can be mushed!)

Spoon it into the cake tin and bake for 10-12 minutes.

Wait until completely cool before you slice into bars.

These will last for a maximum of 4 days before they start growing other stuff!! Keep in an airtight container. I usually make mine on a Sunday and Wednesday is the last day I can use them.

Enjoy!

Love,
Lauren

Leek & Zucchini Fritters

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I had a bunch of beautiful organic leeks and zucchini so I whipped this up for dinner yesterday. It was quick, easy and healthy! No wheat, gluten, dairy or other nasties, and I even baked them instead of frying. I served them with a big salad of corn, watercress, spring onion and tomatoes, simply dressed with extra virgin olive oil and fresh lime juice. A perfect meal for baby and you!

Ingredients

250g leeks
1 tbsp organic virgin coconut oil
8 cloves garlic, finely chopped
1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp ground turmeric
1 chilli, finely chopped (optional but highly recommended!)
300g zucchini (courgette), grated
a handful of fresh coriander, finely chopped
a handful of fresh parsley, finely chopped
1 tsp himalayan salt
2 eggs
1/4 cup water
2 tbsp ground flax seeds
1 tsp aluminium-free baking powder
1/2 cup almond flour
1/2 cup buckwheat flour

Method

Slice the leeks down the length, leaving the root end intact. Rinse them under running water. I find this the easiest way to get rid of the dirt which is stuck between the layers of the leek. Dry them and then slice finely.

Fry the leeks in the coconut oil until they start to caramelise. Add the garlic and spices and fry for a few more minutes. Stir in the grated zucchini and cook for a couple of minutes. Remove from the heat and add the herbs and salt. Set aside to cool.

Preheat the oven to 180 C.
Whisk together the eggs and water. Stir into the leek and zucchini mixture. Add the remaining ingredients. On a roasting tray lined with baking paper or silicon mats, spread a heaped tablespoon of the batter into a neat circle. Repeat until all the batter is used up. Bake for 25 minutes until golden and cooked through.

Health & happiness!

Love,
Lauren & Raine