Every time I’ve attempted to bake, things haven’t turned out well. But one doesn’t get better at things unless one persists. I’ve tried making cookies and muffins.
The results weren’t bad, just not great. Baking is a different skill from cooking. I tend to eyeball ingredients when I cook, adding what I think I need based on what I see before me. When you bake however, that’s not a possibility. You have to be precise and substitutions can cause problems.
I have a recipe for something called ‘Mabon Stew,’ which inspired me to embrace my pagan side and make Beltane bread. Beltane is a pagan May Day festival. Have I ever told the story about how I was a hexed in college? No. Perhaps some other time…
Granted, it’s November where I live so it’s actually more the Samhain time of year. Whatever. Look it up. Wheel of the Year.
My Beltane bread recipe is lifted from Celtic Sprite and has a few modifications.
- 4 cups sifted flour
- 1 cup flaxseed flour
- 1/2 cup ground almonds
- 2 cups honey
- 1/2 teaspoon baking powder
- 1 teaspoon cinnamon
- 5 eggs
I used my coffee grinder to make the flax flour (interesting note, flaxseed is only good for you if it’s ground), which I added to the dough to make it thicker. Also, its the flaxseed flour that make my bread brown. The honey is my substitution for two cups of sugar. I used my mother-in-law’s honey.
For the ground almonds, I used my coffee grinder again but with a packet of sliced almonds (a 2.25 oz packet). Mix all the ingredients together. Then wet your hands and make some fist-sized balls to be place on cookie sheets.
I sprayed my cookie sheets with PAM to avoid my loaves getting stuck. Preheat oven to 375° degrees, then cook for 20-30 minutes. I checked on them about twenty minutes in when the smell of the honey and cinnamon was at its peak. I kept them in my oven for a bit longer. My loaves got a bit dark, but I was happy with how they turned out. I think it’ll make great breakfast bread to have with and maybe dip in coffee