Month: April 2020

It was *really* hard to not eat all of last week’s rye sourdough. But we did it! And here is what I wanted it for: Bread Kvass. I’ve put lots of very dark sugar in it too, so the flavours should be deep and rich.
I’m getting another batch of the current Ancestral Cook-up – Beef & Barley Stew – ready for cooking tomorrow. I couldn’t get any cabbage this week, so it’ll be a lot of Tuscan Kale instead. That’s fine – I planned the cook-up like this; so we could add in what we could get hold of. If you fancy cooking along with me, I’d love your company. The link to all the details is in my profile.

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I am a little obsessed with making a sourdough cake. I want it to be egg-free (my son can’t eat eggs) and have no refined sugar in it. Yet obviously it has to taste *divine*. Chestnut flour always seems heaven-sent to me. So here is a cake made of solely wholegrain spelt, chestnut flour and sweet potato. I’ve layered it with a cream made from cashews, water and 1/2 a tsp of honey. Looks super nice, right? Still a work in progress though…it’s a bit ‘crusty’ for a cake. I’d like to find a way of making it softer. Next iteration might have some fat in the dough.

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Want to cook along with me on this dish? If you fancy some company and inspiration in your kitchen, the #ancestralcookup is for you. This first one is Beef & Barley Stew. Click the link in my profile and you’ll find a template recipe and all the details you need to make a tasty, comforting, super-nutritious meal. I’ve written it in a way that makes it easy for you to cook along in your own home no matter what ingredients you can get hold of, no matter what your family can or can’t or like to eat. I’d love it if you want to join in, cook up and show me what you make!

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