The new ve­gan

The Guardian - Feast - - News - Meera Sodha

The flour aisle of the su­per­mar­ket is a much more in­ter­est­ing place these days. Plain flour lives up to its name in com­par­i­son with the myr­iad ex­cit­ing grains we can now use in­stead, such as spelt, an an­cient type of wheat that was pop­u­lar in the Bronze Age. It boasts a nut­tier flavour and bet­ter cre­den­tials in the nu­tri­ent depart­ment, and it pro­duces lovely, dense-tex­tured cakes. Here, I use it with plums and gin­ger, to make a boldly flavoured, jammy, pud­ding-like num­ber.

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.