In our household it’s all about the golden jars of drippy honey, blocks of creamy butter, big bags of wholemeal spelt flour lining the floor, and tiny bottles of homemade vanilla extract. This is the simple basis for most of our family baking.
It hasn’t always been like this though. While in the last 15 years my baking has generally been on the healthier side of things, I wasn’t a stranger to sugar in the cupfuls, rainbows of food dyes and fluffy white flour.
Over the years, and with a variety of questionable ovens, my baking has evolved. Babies were born, tastebuds matured and knowledge was built on. Slowly I worked out what food was best to fuel both myself and those I loved. Unsurprisingly, it wasn’t the recipes that had two cups of sugar listed in the ingredients.