Personalise your page! CLICK HERE to ADD FEEDS
Publisher Windows
Streaming Headlines
Streaming Windows

Log out

Social Connect

OR Log into your Account below
Want One? Create New Account
Email:
Password:
Baking tips from Navan's very own Eimear Reynolds!

Baking tips from Navan's very own Eimear Reynolds!

2018-02-01 
| by Eimear Reynolds | Posted in Navan Food & Drink

​ ​

Introducing our guest blogger Eimear Reynolds, a cake shop owner in Navan! Eimear will be sharing all her hints and tips on baking here at Navan Daily PRSS! So get your apron on and give baking a try! 

My name is Eimear Reynolds and I own a cake shop called Bakealicious in Old Cornmarket, Navan. Having started baking at the tender age of four, over the 22 years of my baking experience I have amassed many recipes, tips and tricks that I plan on sharing with you through these blogs.

At Bakealicious, we make all our goods with spelt flour. In this blog post, let us share with you what spelt is all about and why we use it as our weapon of choice.

Our aim at Bakealicious is to use all the highest quality ingredients to make delicious cakes and bakes. We have been using spelt in all our products as well as Irish butter, free-range eggs etc. since the beginning. Recently, I have seen a move from the conventional grain of wheat to other grains such as spelt, rye and kamut.

So what is spelt?

This has been a very, very common question faced by my Bakealicious troops.

Spelt is an ancient grain. The Roman army was fuelled by spelt flour. Grown north of the Alps during thoseancient times, there is historical evidence to show that it in circulation since 2000B.C.

However, tale of spelt is a sad one, as it was cast aside by people during the Industrial Revolution as wheat was the grain of choice. Wheat yield is greater, as it’s growth period is less than spelt, making it more profitable.This meant that in less than 300 years, spelt flour use was becoming non-existent.

Nevertheless, some baker’s rebelled and stuck it to the wheatened man refusing to change their ways.

Why use spelt?

Bakealicious only use spelt in all baked goods. This is due to that fact that spelt is not highly processed therefore retains a lot of it’s nutrients. Another plus of using spelt is that it is not bleached.

Spelt contains gluten, however the type of gluten it contains in more fragile than the gluten found in wheat flour. The gluten is made up of two components and in spelt the ratio of these components are different to wheat making it much more easily digested than wheat for people.Spelt can be consumed by people who have wheat and mild gluten intolerances.

By choosing spelt flour as our grain of choice, we offer a higher quality product. We like to think that by using spelt flour and making it more easily available to people for purchase, it means that ‘healthier’ bakes are more accessible. Why not try some people products for yourself and you see can you notice the difference. 

Click here to check out Bakealicious Facebook page!

Get Involved! To share Navan news & events, email details with a link to more information and any imagery to share@navandailyprss.ie or hashtag your pictures and stories with #Navan or #Meath on social networks so we can locate them!








Post Comment
Join the conversation!Log in to leave a comment.

Subscribe to our newsletter

Our Latest Blog

Navan Daily PRSS

06/02/2018

SpringTime Tips with Geraldine Flanagan

  Here are our weight management expert Geraldine
04/02/2018

A visual narrative of café's that are killing it in Drogheda!

  Photographic and coffee shots! It’s all here in this
03/02/2018

A puppy is not just for Christmas

  Dogs Trust received 186 requests from people looking to
02/02/2018

Navan's finest coffee - in pictures

Who else wants a good cup of coffee? How about a decent feed? Here
01/02/2018

Sports round up with David Doyle

Introducing our sports guest blogger David Doyle! Sharing a sports
01/02/2018

Baking tips from Navan's very own Eimear Reynolds!

​ ​ Introducing our guest blogger Eimear Reynolds, a cake shop
25/01/2018

Meeting Oliver - Harry's best friend

Here at Navan Daily PRSS we invite local dog/puppy
24/01/2018

Weight Watchers - Tips 2018

Here are Geraldine Flanagan’s tips to getting active in
18/01/2018

Room 8 Watergate Street Navan

  With rave reviews we sent our features reporter Rachel
12/01/2018

Johnstown Amateur Boxing Club

  With Operation transformation started and every new
09/01/2018

Weight Watchers - Introducing Geraldine Flanagan

Introducing our weight management guest blogger Geraldine Flanagan,
19/12/2017

Introducing The Amazing Chocolate Workshop

Introducing The Amazing Chocolate Worshop, a new addition to Navan
14/12/2017

Ode - Market Square Navan

   We sent our Features reporter Rachel McInerney down
07/12/2017

Harry "Plopper"

Here at Navan Daily PRSS we invite local dog/puppy
30/11/2017

Introducing The Puppy Chronicles - Meeting Harry

Here at Navan Daily PRSS we invite local dog/puppy owners
30/11/2017

Navan Local Support Groups

  Here’s a quick roundup of some of the latest
28/11/2017

Navan Christmas Experience Review

 We sent our Features reporter Rachel McInerney down to
23/11/2017

Costa has come to Johnstown!

      Costa Coffee has come to Johnstown!
23/11/2017

Zumba Flavour With Paula

We sent our Features reporter Rachel McInerney to talk to
24/10/2017

Welcome to Navan Daily PRSS!

Welcome to Navan Daily PRSS! We’re here to serve the local
GET INVOLVED!
We are share-crazy, so if you blog or write about Navan or live in Navan and run a blog, let us know and we will add your feed to Navan Daily PRSS! If you would like to share Navan news, post an event, or promote your business to our followers, contact us today!
Contact Us
Follow Us