Tuesday, August 16, 2011
I wanted to jot down some of the things I've leaned over the last seven months baking without refined sugar.
1. ALWAYS taste your batter! If it doesn't taste sweet enough add some additional sweetner, the final product will actually always be less sweet than the batter. This step can help save you from throwing away a ton of money in a flop.
2. Lower fat foods don't need to be cooked as long. When using a "vegan" recipe or applesauce instead of oil, cook until the toothpick comes out mostly clean. Overcook this type of recipe and you end up with a hockey puck.
3. If you find a "vegan" recipe (often RSF too) too dense, just add an egg or two the next time you make it. It will lighten your treat.
4. Cinnamon makes things taste sweeter. Add it too cookies, pies, cakes and muffins to enhance the sweetner.
5. Mixing sweeteners will help avoid a strong taste. For example, if a recipe call for 1 cup sugar, you could substitute with 1/3 cup coconut sugar, 1/3 cup honey and 1/3 cup maple syrup. This way you just taste sweet, not honey etc. Play with the recipes to what combo you like and then you can make a lot of your favorite recipes.
6. If in doubt add some grain-sweetened chocolate chips. They make anything taste better.
Don't give up, keep baking and email or message one of us if you have a recipe success. We would love to feature you on our blog. Thanks for reading. Pumpkin pie/everything season is almost here...happy baking!
Sunday, August 14, 2011
(Okay, so I finally made these and they were so tasty. I added some grain-sweetened chocolate chips, about 1/2 cup and used almond milk to cut some of the dairy. I stirred in half the nuts to the second batch of muffins only so my littles would eat them. They turned out great! Thanks for the recipe Courtney)
yields 12 muffins or 3 mini-loaves
1/2 cup butter
1/2 cup coconut sugar
1 cup mashed banana (about three small bananas)
1/4 cup milk
1 teaspoon lemon juice
1 teaspoon vanilla
2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup chopped nuts
Preheat the oven to 350. Line a muffin tin with paper wrappers (or grease) and set on a silicone lined sheet. Set aside.
In a mixer, cream butter and sugar. Add eggs and beat until combined. Add bananas, milk, lemon and vanilla and mix until combined. Add dry ingredients (sift if you're feeling motivated) and gently mix in. Mix in nuts (or reserve to sprinkle on top). Use a medium ice cream scoop to portion batter into muffin tins (about 2/3 full). Bake for 20-25 minutes (35-40 for mini loaves), let cool, and enjo
Thursday, August 11, 2011
Thursday, August 4, 2011
Tuesday, August 2, 2011
Monday, August 1, 2011
- 4-6 cups Kale, loosely packed, sliced leaves
of Italian black (Lacinato, “dinosaur,” cavolo nero)
- Juice of 1 Lemon
- 3-4 T Extra-Virgin Olive Oil
- 2 cloves Garlic, mashed
- Salt & Pepper, to taste
- Hot Red Pepper Flakes, to taste
- 2/3 cup grated Pecorino Toscano cheese
(Rosselino variety if you can find it) or other
flavorful grating cheese such as
Asiago or Parmesan
- ½ cup freshly made Bread Crumbs from
lightly toasted bread
Whisk together lemon juice, olive oil, garlic, salt, and pepper, and a generous pinch (or more to taste) of hot red pepper flakes. Pour over kale in serving bowl and toss well. Add 2/3 of the cheese and toss again. Let kale sit for at least 5 minutes. Add bread crumbs, toss again, and top with remaining cheese.
Every now and again we will snap a pic and upload it so you can have some ideas.
I have a six year old girl (somewhat choosy) and an eight year old boy with a bottomless stomach. They have come home every day with a good report and envious lunch buddies.