Wholegrain sourdough rye is one of the healthiest ways to eat bread. Rye is naturally-sweeter than wheat (and yet has less impact on blood sugar), is full of vitamins and minerals and, due to its high phytase content, the slow … Read More
A simple way to make light, crunchy, chocolate chip cookies, without egg, using the ancient grain, einkorn. This is an easy recipe that kids can get involved in; you don’t need experience with ancient grains. After baking, you will be … Read More
This post will show you an easy way to make a successful sourdough loaf from the ancient grain, emmer. You don’t need experience with ancient grains – this method is simple, requiring no kneading. You will be rewarded with a … Read More
This post explains what the Danish rye and ale porridge, øllebrød, is, how it was originally made and gives you a traditional recipe to try out in your own kitchen! Check my substitutions, serving suggestions and FAQs at the end! … Read More
The healthy, tasty, gluten-free oat grain can be fermented into a myriad of dishes, including porridges, jellies, oat cakes, pancakes and ovened bakes. This free training will share how and give you recipes to create in your own kitchen! I … Read More
Ancient grains, a fount of nutrition, can be fermented into so much deliciousness – drinks, pancakes, porridges and bread. In this free video, a recording made with Kirsten Shockey at The Fermentation School, you’ll learn the many ancient grain ferments … Read More
Earlier this month, I turned 50. Does anyone who turns 50 actually feel 50?! I don’t know. I don’t feel 50. If you ask me how old I feel, I’d probably say mid 30s. This was me, mid 30s, landing … Read More
A layered focaccia made with the ancient grains, spelt, bursting with warm, creamy mozzarella and tasty olives. It’s so good straight from the oven. My son, who is 11, likes experimenting in the kitchen. His combinations are often weird and … Read More
Rolled oats, ubiquitous in our modern culture, didn’t exist 150 years ago. Yet oats have been eaten for many centuries. Our ancestors, instead of consuming rolled or flaked oats, stone-ground their grains, creating ‘meal’ (aka flour) of different grades. What … Read More
For centuries the Scots made a beneficial bacteria-rich porridge (called Sowans) and drink (called Swats) from oat grain ‘waste’. In this article, I’m going to explain what sowans and swats are and how you can bring them to life in your own kitchen!… Read More