Baking Secrets...

More and more I want my comfy everything, clothes, food, life…
I did find out that even though cakes need to have some fat to be smooth and whatever, I can bake the same cake but low in fat and it’s as great or better than the original one, oh and yes with less sugar as well!
So how many of those inconvenient trues are out there, about food?! (Lol)
I just did a yoghurt cake with a little virgin olive oil, and I got a very beautiful yummy nutritious cake!
I do have a passion for Spelt flour and it’s better than any other I ever tried, and tastes so good… So next I will talk a little about it.
I’m a rebel by nature and I’m tempted to make a movie about the inconvenient truth of recipes LOL
Who wins with all those lies about so much fat, so much sugar? Hmmmmmm…
And who is so interested in maintaining the lie that what is healthy tastes bad or doesn’t taste at all?!! (Bad cooks I guess…) The ingredients do cost more, never knew why, but I do feel better and with more energy when I eat good healthy products, so no more of my money to those who keep lying to us in all those twilight zone’s recipes…
Oh no pictures of the cake and no autographs either. (Yet...)

So here it is some info about the other love of my comfy food;

SPELT was an important staple in parts of Europe from the Bronze Age to medieval times. Closely related to common wheat and is not suitable for people with celiac disease. Although some with wheat allergy or wheat intolerance can tolerate it.
Has high water solubility, so the nutrients are easily absorbed by the body. Spelt contains special carbohydrates which are an important factor in blood clotting and stimulating the body's immune system. It is also a high fiber resource with large amounts of B-complex vitamins, total protein content is from 10 to 25% greater than the common varieties of commercial wheat.