Dietary changes do not have to be extreme overhauls— unless a condition or illness forces you to do so.
There are many simple things.
When baking, choose organic flours. I use blends of organic all-purpose, organic pastry, and sprouted (digests like a vegetable) wheat flour. Choose unbleached, unbrominated flours and aluminum-free baking powder.
For years, we used granulated fructose. However, there was some concern with its actions regarding the liver. We switched to organic evaporated cane juice. I also use Sucanat and rapadura, which is similar to Sucanat.
All sweeteners should be used in moderation, no matter how natural they are.
Real, organic butter provides a satisfying richness. If you can find grass-fed organic butter, even better. Organic grass-fed ghee is clarified butter. I use it in recipes requiring vegetable oil. When I am making pancakes, I use ghee on the griddle, as it doesn’t burn like regular butter.
My mom never had white flours or sugars in the house. No one complained about our pastries. Real, whole ingredients bring extra layers of flavor. This baker has had no complaints from people. 😁
I have witnessed many career bakers talk about how they are into holistic wellness but they are making items that aren’t contributing to wellness.
Changing flours, sweeteners, and conditioned thinking (and some creativity with a sprinkling of experimentation) can take those “naughty” guilt foods to luscious and enjoyable while. [The author of this post doesn’t do food guilt.]
Even when my mom could barely eat anything, she found ways of making treats. Trust me, there were quite a few kitchen experiments. She would use organic flours, spelt flour, real maple syrup, honey, and at one time the actual stevia herb, which turned the muffins green.
1 Cup flour (mostly org. all-purpose 1/2 cup, 1/4 each sprouted wheat, pastry flour)
1 Cup whole milk buttermilk, no thickeners or fillers.
1/2 teaspoon Redmond Real Salt
1 Tablespoon Rumford aluminum-free baking powder.
1 Tablespoon or slightly less organic evaporated cane juice
1 egg, preferably organic, beaten
2 Tablespoons organic unsalted butter, melted
1 teaspoon organic vanilla extract
Combine the dry ingredients. Add the egg, milk, butter, and vanilla. Stir until combined with a few lumps. Put a drop of ghee onto the hot griddle. Spoon 1/4 to 1/3 cup batter onto the skillet or griddle. When bubbles form on the surface near the middle, flip it. Cook for another few minutes. Makes 8-9. Recipe is easily doubled.
Serve warm with organic butter and organic maple syrup.
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