Monthly Archives: September 2017

Ultimate gooey, fudgy, glazed spelt brownie

Since I’ve started baking seriously, I’ve become pretty intuitive about consistency and texture. I love that I can now gauge which recipes will work for my family’s tastes and which won’t, really. Since I also reduce the sugar amounts in almost all recipes by at least half the first time I try them, I’ve learnt to compensate with other ingredients (like milk) to achieve the desired consistency.

For the longest time I mixed my brownie batter in the stand mixer. Such a waste of my dishwasher time I’m thinking now. Brownies are truly best made in one bowl without the need for any fancy attachments or equipment. Just mix all the ingredients in the order listed and throw in the oven. Works every time.

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Also for the first time I’ve tried glazing my brownies. Um, WHAT was I doing never trying this?! The glaze doesn’t just add something to these brownies, it takes them to A WHOLE NEW LEVEL. A level of deliciousness seldom associated with home-baked goods.

Adapted from Martha Stewart’s spelt brownie recipe
You’ll need:

113g butter
170g semi-sweet chocolate (chips)
1/2c brown sugar
1/2c demerara sugar
2 eggs
1tsp vanilla
3/4c spelt flour
1/4c cocoa powder
1/8tsp baking powder

Melt the chocolate and butter in a double boiler. Add sugar, eggs (one at a time, beating gently after each addition), vanilla and the dry ingredients. Mix by hand until well incorporated. At this point, you can add nuts (I used pecans) or chocolate chips or other additions you prefer. Bake in a 325F oven for about 30 mins.

Glaze: Adapted from I am Baker‘s brownie frosting

Mix 3 tbsp each of soft butter, cocoa powder and milk together until smooth. Add a splash of vanilla. Add powdered sugar by the tablespoon until you get the glaze consistency you want (I added about 3tbsp and had a thickish frosting). Spread over warm brownies cooling in the pan. The frosting will melt and become a glaze that is to die for.


Gluten-free Peach Olive Oil Cake


This GF, dairy-free, fancy-but-so easy cake will knock your socks off! Whips up in a jiffy and is sure to wow guests with its fresh flavour profile and eye catching summer fruit colours. Best of all, its nutty goodness won’t leave your stomach dessert-heavy and you can enjoy a relatively “healthy” cake that doesn’t use oodles of butter — no guilt!


This recipe makes a one-layer 8″. Halve it for a 6″ layer.


115g roasted, chopped hazel nuts (usually available in the baking aisle)
80ml olive oil, plus extra for greasing
1-2 peaches, sliced
2tbsp honey
Zest of 1 lemon and juice of half
80g almond meal or ground almonds
1tsp baking powder
2 medium eggs
100g dark or light brown sugar

  • Prep: Lightly grease cake pan lined with parchment at the bottom with olive oil. Grind hazelnuts as finely as possible. Set aside. Preheat oven to 160C or 325F.
  • Arrange sliced peaches in the bottom of the cake pan. Stir honey and lemon juice together and drizzle over peaches.
  • In a bowl stir together ground hazelnuts, almond meal, baking powder, lemon zest and a pinch of salt.
  • In your bowl mixer, whip eggs and sugar until light and fluffy and a little thick. (This is the only whipping/beating you’ll do so make sure enough air is incorporated.)
  • Slowly pour olive oil while whisking until all the oil is used. Combine well.
  • Add nut mixture to the egg mixture by hand, folding gently until combined. The batter will be a thick liquid (think shampoo consistency).
  • Pour batter over the peaches and tap out excess air bubbles.
  • Bake in the centre of oven for 30-40 mins until toothpick comes out clean. The cake won’t dome too much, so checking for cooking is essential.
  • Leave to cool in tin for 10 mins, then turn upside down on serving dish.
  • Serve with a little vanilla ice cream or creme fraiche or just as is with a cuppa.image3