how My baking obsession is thriving despite the lack of the white stuff.
Ever since I can remember, I’ve loved baking. The process of creating a beautiful, edible masterpiece from humble ingredients like flour and butter has always filled me with great joy. The delicious end result was always a bonus!
My favourite creations to make were oatmeal-raisin cookies (I tried and tested many recipes to land upon the perfect one with the ideal result: chewy and golden) and apple coffee cake, although I would gladly whip up anything from cinnamon buns to cheesecake. I even took to the stovetop one weekend afternoon when our oven was broken as a youngster to make fried cookies (which everyone ate with delight, whether they were tasty or not!)
I should rephrase: I have not had a traditional cookie — one made from a batch with a cup of white sugar, or 1/2 brown, 1/2 white in the case of my aforementioned oatmeal-raisin gems — in over a year. I have made healthy varieties, like this tangy breakfast version packed with white beans and orange zest.
One of the best parts about them? Given that many are protein-rich and relatively nutritious, you don’t have to eat them just after dinnertime!
In light of St. Patrick’s Day this week and my newfound love of matcha, I made Matcha Green Tea Muffins inspired by One Ingredient Chef. I added the suggested mashed banana and a bit of extra coconut oil to give them the moist texture I love about these baked goods, and tossed in some raisins for some extra natural sweetness. Next time, I plan to use almond milk instead of soy and blueberries rather than raisins, but these little morning pick-me-ups are wonderful!
So as we move into warmer weather when there’s often a renewed focus on health, consider what little swaps could be made in your baking. And as always, send recipes over my way! Always looking for new and delicious inspiration.