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Ancestral Kitchen

Author: Alison Kay

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Seeded Wholegrain Emmer Sourdough
Cook My Recipes

Seeded Wholegrain Emmer Sourdough

June 26, 2025 by Alison Kay

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

ollebrod - sourdough rye and ale porridge
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Traditional Danish Øllebrød (Rye & Ale Porridge)

June 17, 2025 by Alison Kay

This post explains what the Danish rye and ale porridge, øllebrød, is, how it was originally made and gives you a traditional recipe to try out in your own kitchen!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

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Free Training: Fermenting Oats

May 27, 2025 by Alison Kay

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

Fermenting_ancient_grains
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Free Training: Fermenting Ancient Grains

May 21, 2025 by Alison Kay

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

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50 Things an Ancestral Lifestyle has Taught Me

May 21, 2025 by Alison Kay

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

Cook My Recipes

Layered Spelt Focaccia with Mozzarella & Olives

May 8, 2025 by Alison Kay

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

Home-milled_oatmeal_fine_oats
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How to Make Stone-Ground Oats (Oatmeal) in the Mockmill

May 3, 2025 by Alison Kay

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

Read About Ancestral Tradition

Traditional Scottish Fermented Oats

April 29, 2025 by Alison Kay

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

Commercial_medium_oatmeal_oats
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The Difference Between Rolled Oats and Oatmeal

April 29, 2025 by Alison Kay

There are many types of oats on the market. The choice, and their different names, can be confusing. This article explains the difference between two of them – rolled oats and oatmeal. It also illuminates the history of both types … Read More

Sourdough rye bread
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How To Make Sourdough Rye Bread From Scratch

April 14, 2025 by Alison Kay

Sourdough rye bread is incredible – it has a beautiful rich, deep flavour is and also very nutritious, with high levels of fibre and B vitamins plus all the benefits of sourdough. And, once you understand how rye works, you’ll … Read More

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