Lessons are good

Sunday.  Sunday is a good day to bake.  Baking is my first passion and I still love it.  In baking school I learned that baking, in comparison to cooking is and always be a science.  Some of my food paths have led me to learn new baking ways because of food allergies and sensitivities.  Sound familiar to anyone else?

A number of years ago I began to eliminate dairy and eggs.  These key ingredients to make yummy pastry disappeared from my diet and so did baking.  Every so often I take a spin and make a vegan versions of old favorites.  Usually I am not so happy with the results.   Another key ingredient to baking is wheat.  So many people are staying away from wheat and gluten that I also bake wheat and gluten free.

Today I made GF Mango, Coconut, Pecan Muffins.  They taste yummy, but the texture is certainly not that of my muffins of days past.  I wanted to limit any added sugars, so I used a tablespoon of agave and let the mango provide the rest of the sweetness.  I used a recipe on the back of the package and adapted it with my special Miami ingredients.  Now that I have completed this recipe, I think that my adaptations could have something to do with the less preferred texture. Don't worry the texture will not stop me from enjoying and sharing my creation and it will not stop me from trying again.  This lesson reminds me to keep it simple and try and try again.

When we change our diet and experiment with new recipes, don't give up on first, second, or even third try.  People have been baking for thousands and thousands of years.  We have only been vegan baking for under 50 years and GF baking for under 25 if that.

If you need support around planning and cooking alternative meals Healing Through Nutrition is available to do just that.  Send a post to set up a consultation.

Happy Baking!