Image © And Baby Makes Three
Last year I came across a cookbook called the ‘The Guilt Free Gourmet’ in a friend’s house. The food photography (by Kate Whitaker, a food photographer based in the UK) caught my eye at first – it’s just stunning. Each shot is beautifully styled but not overly done and each recipe demands to be sampled! I was curious as to what the ‘guilt-free’ referred to as there were some seriously decadent-looking recipes in there. It turns out all the recipes are free from sugar, wheat and dairy and each recipe tells you why the ingredients are good for you.
I admit that I love food & I’m extremely lucky to be married to someone who not only loves cooking but is a very talented and creative cook. We try our best to eat healthily for the most part and I’ve come to realise that it’s really not that difficult to make seriously tasty food that is also healthy….it just takes a little bit of thought. Which is what this book is all about – food that is indulgent and great tasting but at the same time healthy.
The book is written by brother & sister Jordan & Jessica Bourke and they are very well qualified to offer advice – Jordan is a chef and Jessica is a nutritional therapist & natural fertility specialist based in Co. Dublin, Ireland.
One of the first recipes that I tried & loved was their Spelt Bread recipe. I love bread but I’m not mad about that bloated feeling after eating too much wheat. It is nice to have bread around though, especially at the weekends, and it’s very hard to beat a slice of freshly toasted bread with butter! Because I loved the book so much I got in touch with Jessica Bourke to see it I could reproduce the recipe on the blog & she kindly gave me permission – thank you Jessica!
So in the first ‘From Our Kitchen’ blog posts I would like to share this wonderful Spelt Bread recipe.
Hope you enjoy it and I’d love to hear what you think.
475 g / 3 2/3 cups wholegrain spelt flour
1 teaspoon baking powder
1 teaspoon bicarbonate of soda/baking soda
1 teaspoon sea salt
50 g / 1/3 cup raisins
150 g / 1 cup mixed seeds (e.g. sunflower, pumpkin, flaxseed etc.)
(I also added some dried cranberries & pistachio nuts for a little added colour)
1 tablespoon blackstrap molasses
(I didn’t have any molasses so I used agave syrup instead)
550ml / 2 1/3 tepid water
20 cm / 8 inch loaf pan, greased and lined with parchment paper
Makes 1 loaf
Preheat the oven to 180C (350F) Gas 4.
Mix all the dry ingredients together in a large mixing bowl.
Mix together the molasses and tepid water until well blended. Add to the dry ingredients and mix together until combined.
Pour into the prepared loaf pan and bake in the preheated oven for 1 hour or until well risen.
Allow to cool, then enjoy in thick slices with dairy-free butter, sugar-free jam and a cup of tea.
According to the book this recipe is guilt-free because “Spelt is an ancient form of wheat, but it is easier to digest than standard wheat, higher in protein and the B-complex vitamins while also having a lower gluten content. Gluten is the protein contained in numerous grains that can cause severe reactions in sensitive individuals, namely coeliacs. While spelt is not a safe grain for coeliacs to consume, for the rest of us it’s a good alternative to standard wheat, as many people who have a wheat intolerance find they fare better with spelt bread.”