01.04.2012

Take a Deep Breath

Wholefood cooking with Jude Blereau

Wholefood cooking with Jude Blereau

Thank goodness it's that time of the year again. Nature begins to slow and sigh, the work has largely been done, energy begins to come downward to rest. I also want to take a deep breath, sigh and sit with a cup of tea and a bit of something delicious. Unfortunately, my work is not largely done, but I'm remembering how important it is to take that deep breath, let the energy move down from my head and take time to rest. In the Northern Hemisphere, Easter is a celebration of new life - for me, nestled down under in the Southern Hemisphere, I always consider it a season to slow down a little, to take those deep breaths, and move inward.

The foods I cook begin to change also, with the fruits of the season lending themselves more often to cooking, rather than grabbing or snacking. Apples and quinces are good examples here, and while an apple is a great thing to grab and snack, for many they can be difficult to digest, especially if you have a delicate, immature (young children) or dodgy digestive system - that pectin can be tricky. You know that I am a great fan of lots of fruit in my baking - cakes and desserts with fruit as the star, but Easter is a time I look to some traditional baking - sweet breads and such.

Now, I'm not sure if I've told you I am a sucker for a cinnamon roll and I can't think of a better time of the year to make them. But I have to be honest here, I'm not the world's best bread and sweet breads baker - Yoke Mardewi and Holly Davis do that far better than me, but I do know what I like and am pretty happy with what I put together. But it's not sour dough. Again, not my skill - Yoke and Holly however - they have the skill. And, I agree, a sourdough will be a far more digestible end result and ultimately more nourishing. But if you are like me and just don't have the sourdough genes, I think you'll find this works just fine.

My recommendation is to make this with spelt. It's far easier to digest than wheat and honestly I think so much more delicious. If you do have those sourdough genes and want to do it that way, wheat is fine - those problematic proteins (gluten) and other inhibitors are broken down by the sourdough process. You can still use the filling here below. I'm going all out this month and giving you two recipes - one for a dairy free option.

Yes, they do take a little bit of time but if you think about it, a lot of that is really as it sits to rise. I make my mine on the Good Friday afternoon, giving them the first rise as late as possible in the afternoon, then leave it for the second rise in the fridge overnight, ready to put together on the Saturday morning, a quick rise and they're ready for morning tea. I know they are meant to be for Good Friday, but Thursday is often busy. And that time they've taken? You will be soooooo happy when you smell them cooking, and sit down at about 10.30amish to eat them. Breathe in, breathe deeply, be here, now. You will be in your tummy and senses, and not your head, and that can only be a good thing.

Fancy a home baked Cinnamon Roll? You'll find Jude's delicious Easter recipes in our Recipes archive


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