Gingerbread, oatcakes and Elderberry wine


Sounds like a delicious selection to take on a picnic. It’s certainly been picnic weather, quite surprisingly.

I have been busy in the kitchen again, testing out Vegan gingerbread to see how it goes. 

Elderberry wine steeping and applesauce cooked

We went picking brambles and elderberries the other day, so this morning I put them on to boil with sugar ahead of straining the juice for wine. Then I made up a batch of applesauce with apples from the garden. 

Sun-dried tomato oatcake mix

I have a guitar workshop tomorrow, so I decided to make my personal favourite flavour of oatcakes for it, sun-dried tomato. Mmm.

Both doughs together.

I made up the gingerbread mix next, while the oatcake dough “rested”. I’m trying to see how replacing the eggs with applesauce works with an old favourite recipe of mine from our bread machine cookbook. I used white spelt flour too, and lots of grated ginger. It smelled delicious in the oven.

The joys of having a double oven. Everything on to cool at once.

I left the gingerbread in the tin for ten minutes before taking it out. It helps to keep it sticky and moist.

Et voilà!

Mmm. Pudding! Looks like it came out pretty well!


Farmer’s Market again


So it was market day again today. I missed the last one, I think because of post #brexit blues, but tried to make up for it today by trialling my Chocolate Fudge cake. I’ve worked on the recipe and I’m pretty pleased with the result.

Every last bit of that sold,  so I shall declare that a winner. 

The stall looked rather nice today. The cake was quite as eye catcher, so definitely worth it. I may consider taking orders for whole cakes for resale, feel free to contact me  via my Facebook page if you are interested. 

The oatcakes also sold well again. there’s only a small supply left at Wright’s shop, so be sure to grab them quick if you missed the market today! 

Oat Scones


Served up hot with dairy free marge! Yum!

It’s been a while since I posted a recipe, so I decided to post about my favourite breakfast scone. These are super easy to make and tasty with just about anything! 
When I became aware of my wheat allergy, I spent a lot of time experimenting with baking as the wheat free (and gluten free ) breads and rolls available at the time were really too dry and and sweet for my tastes, but sometimes I just get a  need for something quick and satisfying.  I remembered that when I was a Teenager we used to make these simple breads with plain flour, so I got the recipe from my mum and swapped in white spelt flour to begin with.  It worked perfectly, so I started experimenting with flavourings and other flours for different uses.
After quite some time, I perfected the varient below as a breakfast bread. It uses fine oatmeal to make it particularly satisfying. This recipe makes just one bread, but it’s easy to scale up.


I use a griddle, but a dry and heavy frying pan works just as well.

Ingredients :
                        1/4 cup or 32g Wholemeal spelt flour
                        1/4 cup or 32g fine oatmeal
                        1/4 teaspoon bicarbonate of soda
                        1/4 teaspoon of salt


Put the dry ingredients into the bowl.


Carefully add water to the side of the bowl. Mix in a little at a time


You should end up with a reasonably soft, slightly stick ball of dough.


Make sure your pan/griddle is warmed up to a medium heat. Flatten the dough out in your hands into a rough circle.


Turn it once it no longer sticks. Keep turning it regularly until it's golden brown. Should take just over five minutes.

If you gently press the sides and the bread springs back rather than denting,  it should be cooked through. 


Once it's properly cooked through it has a nice bready texture. Spread it with what you fancy! Best served hot 🙂

They are great with (quorn) bacon and sausages too. Happy eating!

Another cake experiment


This is Apple and Cinnamon cake this time. I’m baking it for my mum cos we’re having pie at her house for dinner tonight.


Fresh from the oven. Used less marge, more syrup and a wee bit of additional bicarb than in previous vegan cakes. Also used a wee but of wholemeal spelt in place of some of the white spelt. It’s risen better than previous cakes so far.

The structure has held up perfectly when I transferred it from the base of the baking tin.


With Coffee Fudge sauce

And now I’ve covered it in coffee fudge sauce. It’s looking rather yummy.

Cake experiments


Recently I’ve been experimenting using apple as an egg replacer. I’ve made several eggless chocolate cakes using applesauce and it seems to be going pretty well.


I think that might have been the first attempt there, but they have all come out much the same.  Absolutely delicious,  but loaded with calories!

Anyway,  today I’m trying sweet potato instead of apple (although I did chicken out and use a little applesauce to bolster it.
Fresh out of the oven and it’s looking delicious. 



I’ll do buttercream icing for it. The crumbs tasted awesome.

The finished cake!

Quick Creamy Vegan pasta.


My partner bought some boxes of Kraft Cheesy Pasta and they’ve been kicking around the cupboard radiating “eat me”pheromones. I’m wheat intolerant and trying to cut out dairy, so it’s poison to me, but it’s bloody tempting poison. Tonight I experimented and managed to make a rather tasty, vegan alternative.  Here’s how I did it.


1\3 cup of unsweetened almond milk
1 tablespoon of gram flour (plain gf flour would do just as well)
1teaspoon of nutritional yeast
1 tablespoon humus
1 teaspoon tomato paste
1 teaspoon of garlic powder
Juice of 1 small lemon
Paprika, pepper and salt to taste
100 g of wheat free pasta

Cook the pasta as per packet instructions. Whisk together milk, flour and yeast. Once pasta is cooked and drained, pour milk mix into pot,  over pasta, add the rest of the ingredients and cook until the sauce is thickened. Serve immediately.

Quorn Bolognese and black hair dye


Soft black specifically, which is really more of a dark, dusky brown.  It’s quite a change from the pale blonde, but life is about change, n’est pas?

To celebrate Valentines Day and a change of image, I made Spaghetti Bolognese, and decided it was time to share this old Crow House favourite.  We like our food colourful in this house, and this recipe is a prime example!  This serves tree of us with a generous helping of leftovers for baked potatoes and such the next day.

Edit: Quorn Vegan mince or Tesco’s own vegetarian mince are great for making this recipe Vegan. Personally,  I prefer the Tesco mince.



1 300g bag of frozen Quorn mice (or 75g of dry Soya Mince)

1 carton (500g) of Herb Passata

1 carton (380g) of Red Kidney Beans, drained

1 Red Onion

3 or 4 cloves of Garlic

3tbs of Olive Oil

Salt and Pepper to taste

a dash of (vegetarian) Worcester Sauce

a sprinkle of cajun spice (paprika will do)

2 tsps of Sundried Tomato Paste

65g of green beans

70g of Sweetcorn

100g of coloured, diced peppers

2 roughly chopped tomatoes

1 1/2 tsps of Oregano

1 1/2 tsps of basil

1 tsp of swiss boullion

100 of dry pasta per person



Prepare pasta as per the instructions on the packet.

Chop onions, garlic, pepper, tomato and green beans.  Heat wok or large frying pan to a medium heat and add onions, worcester sauce and salt.  Cook until tender – approximately 4 mins.  Add Quorn Mince, fresh tomato, garlic, sweetcorn, kidney beans and green beans and turn up heat slightly.  Mix well and cook for 7 to 8 minutes, until the Quorn mince is fully thawed.  Add peppers, herbs, spices, tomato paste, stock  and pasatta then cook for a further 8 minutes.



Spoon sauce on top of spaghetti, sprinkle with cheese and parmesan.  We use a vegan parmesan because ordinary parmesan isn’t actually vegetarian!  Another thing we do with the left overs is to add chilli sauce and serve it up hot with tortilla chips.  Makes a very tasty, quick lunch!