What’s cooking?

Sourdough spelt and carrot muffins.
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There are no eggs here – sourdough provides all the rise and carrot gives softness to the inside.
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There’s no sugar either – the sweetness is from the carrots and some local honey.
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This is an adaptation of a recipe that I previously made as a cake. Why reinvent the wheel if you like what you did?! I love taking things I know how to make and presenting them differently.
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The recipe will be in the forthcoming @ancestralkitchenpodcast spelt sourdough cookbook.
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Talking of grains…I’m really excited that I have finally taken the plunge and decided to buy an electric grain mill! It should be arriving in the next few days. I can’t wait!

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Boza ice lollies!
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It’s very hot here and my little man is in need of something summery, so, thanks to a nudge from @kitchencounterculture, I made ice lollies (or popsicles) by simply pouring fermented Boza into freezer moulds. I know the starter for Boza can survive freezing, so I’m officially calling these lollies probiotic!
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Whilst I was in the UK, I passed on some Boza starter to @iamcultured_ – the second pic here is of her first batch which she declared both ‘feisty’ and ‘delicious’ (a great combo, right?!).
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The same day the lollies were ready, I got a fab email from a student of my Boza course – swipe for the words that made me smile. And, if you don’t know what Boza is, keep swiping to my explanation.
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A video of the boza lolly being eaten is in my story today!

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Black oats! I finally got to see them in the field at @hafodcheese – thank you Rebecca for taking us around your beautiful Welsh Farm.
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These are being grown as part of Holden Farm’s crop rotation (as well as making Hafod cheese onsite, they also grow oats and peas). The black oats were *almost* lost – they have the most incredible journey of rediscovery (if you’re interested google Llafur Ni (our grains, in Welsh) to find the Gaia foundation’s beautiful film). Incredible thanks to @the_edible_gardener for being the co-ordinator – I only heard amazing things about you on my trip :-).

This, along with the work that @harrigendall is doing with pillas, the Cornish naked oat that was also almost lost, is bringing me so much closer to British oats and informing the shape of the oat book I am at the very early stages of writing.
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I didn’t get to try any of these black oats, but I did (thanks to @kitchencounterculture) come home with a packet of British naked oats from @hodmedods. I’m excited to play with them – my fellow oaty-nerds have told me the flavour is amazing.
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I’ll post more pictures in my story today – including my 9-year old with Holden Farm pigs (that was his favourite part of the visit), the delicious cheese we took away with us and a magic book find I made 🙂

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Accidentally-impressive spelt sourdough!
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I’ve made two sourdough loaves to last our final few days here in the UK. Both the rye and the spelt needed cooking at the same time but my mum (we’re staying with her) only has one large tin. The spelt got baked in the small tin. Doesn’t it look good?!
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So, pro- tip: bake your sourdough in a too small tin for a baking confidence boost 🙂
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There are some shots from our trip to Wales in my story today. We loved it! Five days off IG, delving into @kitchencounterculture’s amazing cookbook collection! I saw black oats (pictures to follow), spent a day at Holden Farm and had some amazing Welsh food 🙂

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One of the best things about being in the UK is the blackberries. My son has picked so many! Here’s the latest use: blackberry (and a touch of apple) pie with sourdough spelt pastry (just about to put a pastry lid on). I’ll post a pic of the result in my story.

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Does your food feel luxurious?
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Today’s @ancestralkitchenpodcast is a deep dive into treat food within a nutrient-dense diet.
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So much of gets eaten in our home is repetitive – and yet, it often feels like luxury. In this episode my husband, Rob, and I talk about why that is and share the simple foods that make us feel amazing.
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We then go on to talk about three specific ‘luxury’ foods we create in our kitchen regularly – bean-to-bar chocolate, ancestral ale and home-roasted coffee. We share the vast differences between these home-made treats and their store-bought equivalents and philosophise over their roles as special foods within our society and our own home.
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As @farmandhearth says in the podcast intro, we’d love to hear what your luxuries are, your views on treat food (and if that has altered as your diet has).

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