The Little Mill Blog Recipes

  • Wholemeal Spelt Sticky Date Buns

    by Kathy Purcell

    Wholemeal Spelt Sticky Date Buns

    Our imaginative baker Eoin Jenkinson strikes again with this decadent recipe for wholemeal spelt sticky date buns….a bit of a tongue twister but a taste sensation none the less! Made in muffin tins to puff up and make a “snail shell”, these lovely spelt buns ooze with buttery toffee and sticky date pieces. Best served warm from the oven with a steaming cup of tea or coffee to chase away the winter shills. Leftovers (if there are any!) will reheat well and can be frozen and zapped in the microwave for emergencies.

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  • Wholemeal Coffee Cake with Brown Butter Icing

    by Kathy Purcell

    coffee cake

    There was a time when we had more time, and dropping in and saying hello to friends and neighbours was a regular occasion. Sadly “coffee mornings” as we knew them feature less in our lives. But when we do get to sit down with our friends and family for a good catch up, there is nothing quite like coffee cake to compliment the conversation. A delicious sweet treat that goes down well with tea, coffee and friends.

    Our baker Eoin Jenkinson has devised a wholemeal coffee cake recipe which we hope you will try, then its up to you to invite your friends for a good chin wag!

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  • Mother's Day Love - Wholemeal Spelt, Seed and Oat Rhubarb Crumble

    by Kathy Purcell

    Rubharb Crumble

    “Mother’s are like buttons, they hold everything together”…

    Our Mum’s do so much for us and we are all a little guilty of taking her for granted now and then, but now is your time to spoil her and show off your baking skills to boot! Make this Wholemeal Spelt, Seed and Oat Rhubarb Crumble to finish off Sunday dinner.

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  • Green, White & Gold Scones - Happy St. Patrick's Day

    by Kathy Purcell

    St. Patricks Day Scones

    Next Friday the world will turn green as we celebrate St. Patrick’s day. Here in Ireland it is still March and as we say the month of many weathers. So what better way to warm yourself up after watching your local parade showcase yet another lot of combine harvesters than some lovely freshly made scones and a hot cup of tea.

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  • Boozy Wholemeal Spelt Crepes

    by Kathy Purcell

    spelt crepe

    Who doesn’t love Pancake Tuesday? Traditionally the last day of indulgence before Lent, an opportunity to use the milk, eggs and sugar remaining in the house before Spring. For many it’s a lovely occasion to cook with children, breaking in the eggs and beating the mixture, then deciding the fillings and of course the eating part!

    But for 2017, we are going to go a bit wilder (kid free zone), with our boozy spelt crepes…we have added just a little whiskey to make things interesting. Happy flipping!

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  • When love lets you down, there is always CHOCOLATE!

    by Kathy Purcell

    Wholemeal Chocolate Cake

    Valentines, for some the most romantic day of the year, for others a cynical marketing ploy on behalf of greeting card companies. Whatever your romantic status on this St. Valentine’s day, one thing is for sure, chocolate won’t let you down when it comes to giving you that warm fuzzy feeling! It’s all down to phenylethylamine and tryptophan, that help create serotonin and stimulants, which mimic the feelings of falling in love. So now that the science lesson is over, get the apron on, show someone you really care by baking a delicious wholemeal chocolate cake. Feel the love!

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  • A Whole Lotta Love – Beetroot & Wholemeal Spelt Bundt Cake

    by Kathy Purcell

    Spelt & Beetroot Cake

    There are two camps in the world when it comes to Valentines Day, those who embrace the hearts, chocolates and schmaltzy cards and those who want to run away and wait till it’s over. Which ever camp you are in, we think everybody likes to show people they care, and that can happen 365 days of the year! We say ditch the flowers, and show you lurve someone by baking a delicious and healthy cake (healthy of course because we want to make sure that our loved ones stay around as long as possible!).

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  • Wholemeal Almond Butter & Chocolate Chip Cookies / Try a nut free alternative Sunflower Butter Cookies

    by Kathy Purcell

    almond butter and cocoa nibs

    There is nothing quite like the smell of cookies baking in the oven. To ease the January blues we have two delicious and simple cookie recipes to give you a real pick me up. We are taking the classic peanut butter cookie and giving it a twist, substituting peanut butter for almond butter and adding scrumptious chocolate chips. For those with nut allergies we suggest baking the same recipe but with sunflower butter and adding sunflower seeds to create a taste sensation!

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  • Waste Not Want Not - Baked Potato Wholemeal Sourdough Bread

    by Kathy Purcell

    Potato Bread

    If you were at this year’s food on the edge, you might have had the pleasure of hearing No.1 International Chef Massimo Bottura of Modena Restaurant in Italy speak about the endemic problem of food waste and homelessness. The award winning chef hopes that his accolades as one of the world’s top chefs will help drive his non-profit organization, Food for Soul, around the world. Bottura famously set up an avant-garde soup kitchen to educate and feed refugees, homeless, and working poor using salvaged food during the Rio Olympics.

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  • Back to Basics in 2017! Make a new year’s resolution to cut your breakfast sugars

    by Kathy Purcell

    Bear toast

    It’s a bit of a cliché but with the new year does come the opportunity of a fresh start, a blank canvas with which you can fill with new resolutions. For many people, health and fitness features high on the agenda. But what about making small changes that can have a big impact? One big area you can make a significant change in is in reducing your child’s sugar intake, particularly at breakfast time.

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