Photo by Sophia Mackenzie
Next-level pie crust. It’s easier than you think.
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Tutorial Tuesdays: 9 herbs for baking
Using herbs in my baking, especially sweets and desserts, is one of my favourite ways to add a bit of flair and turn something everyday into something special and uniquely mine. Baking savoury items with herbs (like scones, crackers, and focaccia) may seem second nature, yet the idea of adding savoury plants to a cake or cookie can be scary for most. Instead of fearing this treasure trove of possible flavour combinations, try adding a bit of herbs here and there as you would a spice (“less is more” is usually the way to go). For those who are new to the idea, stick to winning flavour combinations like mixing chocolate with mint, rosemary and sea salt, or bay and vanilla.
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easy grilled spelt flatbreads
We’re going to get baked AND grilled today. I use sprouted spelt flour as my all-purpose flour at home for the most part. This recipe for easy grilled spelt flatbreads is one I turn to often–mostly within the context of pizza though. I only do the homemade pizza thing when it’s warm enough to grill (and since I’m Canadian, “warm enough” is anything above zero). My opinion is that VERY high cooking temperatures are necessary for good pizza and I feel a lot better about pushing my BBQ to 600° than my oven. Since this isn’t a pizza blog (tears), I thought I’d show off the simple goodness of this go-to dough as a flatbread today….