Gingerbread Cake (Whole Grain)

I was a tomboy as a teenager. I refused to wear dresses (sorry, Grammie, you did try to tempt me) and I never owned anything pink. My beanpole body helped, too: I was tall and straight as a board for all of my pre-adult years. Jeans and baggy T-shirts were my uniform, along with chunky boots or trainers. My long (lanky) hair was the only thing about me that could be described as remotely feminine. (Here I am at 16 with my friend Delia. Doesn't she look like a lovely girl?)

Zesty Grapefruit Cake (Whole Grain)

My good friend is allergic to milk. She came over to bake with me last week and we whipped up this delicious cake. It's made with grapefruit and is zesty, delicious, and has no milk.

I have never tried a cake with grapefruit before - but it's an inspired surprise. It's a sharper taste than orange and more flavourful than lemon. The springy cake is topped with a glaze made with grapefruit zest and juice.

lamb kebabs and pitta bread

These minted lamb kebabs convinced me that if I have to choose cuisine from just one region of the world to live on, it would have to be Middle Eastern. When Asha (from Fork Spoon Knife) announced that this month's Velveteers challenge was to make Middle Eastern street food, I was extremely happy. The fresh mint with lamb, on a soft, fresh pitta, with fresh cucumber salad and juicy tomato, topped with yogurt--it's all so fresh!

brown rice pancakes

Perhaps tonight you will cook rice for dinner. The leftovers (there always seems to be a bit of rice left over!) will go into the fridge. Then tomorrow morning you have a craving for pancakes for breakfast. Well, you have hit the jackpot with this recipe! It uses cooked rice to make a very satisfying breakfast.

black sesame soft pretzels (whole grain baking)

As part of the Velveeters group, I made pretzels for the first time this month. I was thrilled to try out a whole wheat recipe, especially since I recently picked up some vital wheat gluten. This makes whole wheat bread dough more fluffy--and this dough recipe was so fluffy it overspilled the bowl while it was rising. The result is a soft, chewy pretzel that's also amazingly 100% whole wheat.

banana-chocolate chip squares (whole grain baking)

A late afternoon quiet moment: hot, milky tea that steams up my glasses. My fingers are wrapped around the mug. I am sitting on the couch leaning back against the red pillow and my knees are bent to the side, with my toes tucked under. Next to me on the couch are the open pages of my book, the rows of black letters are getting blurry in the fading light. And a little white plate with a chocolate and seed-topped square--one bite out of it.

herbed spelt popovers

These little gems turn a slightly skimpy lunch or dinner into a satisfying meal. They are very similar to whole wheat gems in that they are easy to make, healthy, and a great addition to a slightly undersized meal. What makes these popovers enjoyable for me is that they use spelt flour. Spelt flour is high in protein and low GI, so after eating these you feel fuller longer. Spelt has a mild, nutty taste and spelt flour is usually available at large grocery stores. (Information for Hong Kong residents: I bought mine at CitySuper.)

So, get yourself some spelt flour and try out these popovers; they're a good introduction to the grain. Or use whole wheat flour instead. Either way, lunch is better with popovers on the side.

peach oatmeal bread

Summer is winding down--actually I hear that in other parts of the world it is now autumn. ;-) Well, it is still warm and pleasant here, and the last peaches are in the shops. I made this peach and oatmeal loaf to celebrate the end of summer and took it with us when we went on a yacht trip with friends.

morning glory muffins

How can I help a group of twelve-year-olds learn to use algebraic symbols to describe a matchstick pattern? What activity would help a group of fifteen-year-olds who have already been labelled as "bad at maths" experience some success (and enjoyment!)? Can I develop an interactive way of teaching the standard normal distribution?

apple bars with peanut butter glaze

When at the Hong Kong library this weekend, I discovered the King Arthur Flour Whole Grain Baking cookbook. What a find! I can already foresee myself trying out many new recipes, such as Sunny Citrus Squares, Lemon Barley Scones, and Pumpkin Quick Bread. I immediately added spelt flour and orange juice to my shopping list. (Using orange juice in baked goods, I have learned, neutralises the slight tannic flavour that some people taste in whole wheat.) And I have great plans to share all my new ideas with you.