Posts tagged #wheat-free

Banana Bread

Adapted by Julia Grys from
•    3 ripe bananas
•    1⁄2 cup maple syrup
•    3 tablespoons oil (grape seed or olive oil)
•    1 tsp vanilla
•    1 1⁄2 cups spelt flour
•    1 1⁄2 teaspoons baking soda
•    1⁄4 teaspoon salt
•    1/2 cup pecans (plus a tsp more for garnish)
•    1/2 cup chocolate chips (plus a tsp more for garnish)
•    1/2 tsp turbinado sugar (optional, for garnish)

1.    Heat oven to 350°F.
2.    Oil a loaf pan.
3.    In a bowl, mash bananas and mix in the maple syrup, oil, and vanilla.
4.    In a separate bowl sift the dry ingredients together, adding the nuts and chocolate chips last.
5.    Blend the wet and dry mixtures and pour into the loaf pan.
6.    Sprinkle extra chocolate chips, pecans & turbinado sugar down the center of loaf for garnish
7.    Bake for 42 minutes.


Posted on March 23, 2016 and filed under breads, muffins & scones.

Strawberry Vanilla Muffins

By Marissa Gorski (nee Brayne)

•    1/2c grapeseed oil
•    1/2c vanilla soy/rice milk
•    1/2c maple syrup
•    1/4c agave
•    1T (or more) natural vanilla

•    1c whole spelt flour
•    1c light spelt flour
•    2 tsp baking powder
•    ½ tsp sea salt

•    2c (or more) chopped strawberries

1.    Mix all the wet ingredients together in a bowl
2.    Mix all the dry ingredients in a bowl
3.    Add the dry to the wet slowly incorporating until just combined, but do not overmix
4.    Add in the strawberries and place into muffin tins
5.    Bake at 375F for 20-30 minutes (watch for a nice golden top). Enjoy!

Posted on March 23, 2016 and filed under breads, muffins & scones.

Scotch Broth

From Hot Off the Griddle #10, February 1993.

Warm up on a cool day with a bowl of this hearty soup. 


  • 1 cup dried whole green peas
  • 1/2 cup navy beans
  • 1 good meaty soup bone
  • 4 quarts water
  • 1 cup pearl barley
  • 1/2 cup yellow split peas
  • 3 large carrots
  • 3 large onions
  • 1 cup diced celery
  • 2 cups cabbage (cut up)
  • 3 medium potatoes, diced
  • 1 cup diced turnip
  • Salt and pepper


  1. Soak whole green peas and beans overnight in water.
  2. Simmer soup bone in water to cover for about 2 hours; remove bone.
  3. Add barley, beans and peas and cook another hour.
  4. Add vegetables and cook 1/2 hour.
  5. Season to taste.

Makes 8 to 10 servings.

Posted on September 8, 2015 and filed under soups & stews.

Curried Silky Spinach

From "The Curious Cook at Home" by Dee Hobsbawm-Smith

Any English friend will love this gently flavoured and subtly textured dish. Think in mere seconds while you wilt the spinach, then gently reduce the cream to the thickish consistency that will coat a spoon. It is a lovely side accompaniment to the curry. This makes a fine soup too- just add chicken stock and whiz it in a food processor or blender.

Posted on June 4, 2015 and filed under vegetables.

Cucumber and Nut Salad

This salad contains E and C vitamins and has oils that feed the brain and hydrate the skin, while thyme is an excellent hair fact, this could be called a beauty salad. To increase the nutrients, add some watercress, which is high in antioxidants and is also anti-aging.

From "Fresh Moroccan"

Posted on May 26, 2015 and filed under salads.

Italianified Guacamole

"Anything to do with avocados is necessarily a last minute affair, but this is the easiest thing to make. You can just fork away distractedly as you blather to your friends in the kitchen."

From Chef Nigella Lawson

Posted on May 19, 2015 and filed under appetizers & snacks.