Browsing Tag


Spelt Scones & Berry Chia Seed Jam

March 28, 2014

I just returned from a relaxing trip in Ireland visiting my man. Being engaged to an Irishman makes for some interesting debates on what food should or shouldn’t be (and how it should or shouldn’t be pronounced). Irish scones are more like American style biscuits. They aren’t sweet, but they’re generally eaten with dollops of cream and jam.

The Irish use the word biscuit to describe…well, everything. Cookies are biscuits. Crackers are biscuits. I’m pretty sure everything is a biscuit.  Except for cake.  Everything else is cake. Brownies are cake. Cake is cake. Pudding is cake. Although sometimes pudding is bread. Pudding is also meat. Confused? You and I both.

There is one thing I can agree on with my man though – scones are best served freshly baked, warm from the oven with some homemade preserves or honey. Scones for breakfast or teatime; they are good all the time.

If you’re not thinking of the classic Irish scones, you’re probably thinking of the scones that are crumbly triangles drenched in glaze served in coffeehouses and bakeries galore. That’s not what’s happening here. We’re using simple, natural ingredients. Although slightly more compact than a classic scone, they still have a light texture and wonderful flavor. They are especially delectable with this berry chia seed jam. If there is one thing worth debating, it is who is making tea?


Simple Spelt Scones

Lightly adapted from Babycakes NYC Cookbook

Serves 6


  • 2 cups whole spelt flour
  • pinch of sea salt
  • 1 Tbsp baking powder
  • 1/3 cup melted coconut oil
  • 1/3 cup maple syrup
  • 1 Tbsp vanilla extract
  • 1/3 cup hot water


  1. Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.
  2. In a large bowl, combine the flour, sea salt and baking powder. Stir to combine. Add to the mixture melted coconut oil, maple syrup and vanilla extract. Stir until a very crumbly/dry batter forms. Add the hot water and stir until just combined.
  3. Grease a 1/3 cup measuring cup and fill it with portions of the dough. Drop the portions onto the baking sheet. Bake for 12-14 minutes, keeping an eye on these little gems. Allow scones to cool slightly before serving with jam.

Berry Chia Seed Jam 

Vegan & Gluten-free


  • 1 cup berries (I used blackberries & blueberries)​
  • 1 Tbsp maple syrup
  • 1 tsp vanilla extract
  • 2 Tbsp chia seed


  1. In a blender or food processor, blend the berries up with maple syrup and vanilla until smooth. Put the mixture in a saucepan and place over low to medium heat for about 3-4 minutes while stirring occasionally. Add chia seeds and turn down the heat to super low/simmer. Keep mixing while chia seeds start to gel up and jam starts to thicken. About 5 minutes. Turn off heat and keep. ​
  2. Pour mixture into a glass jar with a lid. When it’s cool, seal up the container and store in fridge for about 5-7 days. ​

Exotic Spice Cookies

February 13, 2013

Valentine’s day is silly, but I’ll look for any kind of excuse to get dressed up and take my handsome man out on the town. While we don’t go over the top with celebrating, I get into the spirit of the day the only way I know how to show true love: food. I baked again, and with a vengeance.

These are my latest creations – Exotic Spice Cookies. They are perfectly spicy, wonderfully soft and deliciously chewy. They are an ideal companion for a hot cup of tea. And the best part of all – baking a batch or two is incredibly easy. And on a day like today (rainy), baking is the perfect way to pass the time.

Happy baking!


Exotic Spice Cookies 


Makes 12 cookies


  • 1 cup quick oats
  • 1 cup spelt flour or whole grain whole-wheat flour
  • 2 tsp. fresh or powdered ginger
  • 3/4 teaspoon cardamom
  • 3/4 teaspoon cinnamon
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1/3 cup nut butter (I used organic almond butter)
  • 2 Tbsp. coconut oil or olive oil
  • 1 cup coconut sugar
  • 1/2 cup non-dairy milk (I used rice milk)
  • 2 tsp. pure vanilla extract


  1. Preheat oven to 325°F (160°C).
  2. In a large bowl mix together the dry ingredients: oats, flour, ginger, cardamom, cinnamon, baking soda and salt.
  3. In a small bowl mix nut butter and oil until well blended. Stir in sugar, non-dairy milk and vanilla until combined.
  4. Add wet to dry ingredients and stir with a wooden spoon just until combined.
  5. Drop dough by spoonfuls onto baking sheets. Bake 12 to 14 minutes, until lightly browned. Let cool on baking sheets for 5 minutes before removing to wire racks to cool completely.


Brussels Sprout & Red Onion Flatbread

February 5, 2013

I woke this morning to find a light dusting of snow outside covering the lawn and streets. The colder temperatures and rain are something I’ve grown accustomed to living in the Emerald Isle, but snow is something so foreign. While looking out the window I pondered what to do to keep warm. My first thought was to build a fire, but that was out of the question. The next thought, of course, is comfort food. At this time of year it has to be something rich, nourishing and earthy. I know just the thing – bread.

I’ve been looking forward to sharing this recipe very much, only because it is really good. This bread does not need much in terms of toppings. It can easily be enjoyed on its own or topped with something a little creative, like Brussels sprouts and red onion.

Cozy up and enjoy the season.


Brussels Sprout & Red Onion Flatbread

Makes 4 flatbreads


  • 2.5 cups light spelt flour, plus more for shaping
  • 1 cup whole spelt flour
  • 1 cup lukewarm water
  • 1 1/2 Tbsp. active dry yeast
  • 2 Tbsp. olive oil
  • a pinch of sea salt


  • brussels sprouts, shaved thin on a mandoline
  • red onion, sliced
  • crushed red pepper flakes


    1. Sift flour into a medium bowl.
    2. Dissolve yeast and salt in lukewarm water. While stirring with a wooden spoon, add to flour and stir in olive oil until well incorporated.
    3. Mix dough gently with your hands to bring it together and form into a rough ball. Transfer to a large bowl. Cover with a clean dish towel and let dough rise at room temperature until dough has doubled in size, about 1 – 2 hours.
    4. Preheat oven to 350° F (176° C).
    5. Transfer dough to a floured work surface. Divide into 4 equal portions. Working with 1 portion at a time, mold gently into a ball. Roll out portion of flatbread dough on a piece of parchment paper or a floured baking sheet. Repeat with remaining portions.
    6. Arrange dough disks on baking sheet and sprinkle with crushed red pepper flakes. Bake bread until it is crisp and browned – about 30 minutes. Top with desired toppings. Share and enjoy!


(*Photo Credit: my sister, Jenny Norris –