Paleo Baking...a start
OMG! They took my bread away from me. I have lived on starchy whole grains for years. I love a good bagel, the feel of bread under my hands as I knead it, and making cookies is my happy place. But I have a digestive issue which keeps me from enjoying my grains and my life at the same time. In fact, chocolate and caffeine are currently on the banned list too.
So what's a lady to do? Learn to bake paleo, of course. I was disappointed with the baking recipes in the paleo cookbook I am using to learn how to do this lifestyle. I made a load of mistakes and ended up with inedible muffins and a burnt muffin tin. (When you hardcore burn food onto a pan, use a little vinegar and baking soda combo. It's like nature's scrubbing bubbles.) So the quest begins.
I went to my local bookstore to find a baking Bible for the paleo lifestyle. No such luck. Today, I started looking online. I found a resource at Primal Palette on how to start baking paleo. The website also features recipes that can be sorted by your dietary restrictions. That's great news for someone with multiple restrictions. Many of the recipes touted carob as an alternative to chocolate. So that was my next order of business.
Carbo is from a pod plant and member of the pea family that grows natively in the Mediterranean region. It's ground into powder and can be obtained as a chip, powder, or flour. To substitute for cocoa powder, you simply replace the same amount with the carob powder. (From http://www.wholefoodsmarket.com/blog/whole-story/advantages-carob)
I had my first taste of carob tonight, and it was not what I was expecting. It tastes like chocolate, coffee, and black licorice all at the same time, very reminiscent of the flavor profile of a good tiramisu without the alcohol or cheese. If these aren't your flavors, you're going to hate carob. These are some of my favorite things, so it's an instant hit here. I made my favorite brownie recipe with carob and coconut flour. The carob tastes good, but the brownie was way too crumbly. I think I need to find my favorite all purpose flour mixture instead of just using straight coconut flour.
I also made some more muffins. I just pulled them out to the oven, but they didn't rise properly. I am thinking maybe I need to add a few more eggs and again, play with the flour content.
I feel like I am learning to bake all over again. It's super challenging, but I know that if I keep at it I will succeed. Who knows? Maybe I will post one of my favorite recipes? Until then, I am going to keep exploring this new magic world of paleo baking, because I don't want to live in a world without baked goods.
So what's a lady to do? Learn to bake paleo, of course. I was disappointed with the baking recipes in the paleo cookbook I am using to learn how to do this lifestyle. I made a load of mistakes and ended up with inedible muffins and a burnt muffin tin. (When you hardcore burn food onto a pan, use a little vinegar and baking soda combo. It's like nature's scrubbing bubbles.) So the quest begins.
I went to my local bookstore to find a baking Bible for the paleo lifestyle. No such luck. Today, I started looking online. I found a resource at Primal Palette on how to start baking paleo. The website also features recipes that can be sorted by your dietary restrictions. That's great news for someone with multiple restrictions. Many of the recipes touted carob as an alternative to chocolate. So that was my next order of business.
Carbo is from a pod plant and member of the pea family that grows natively in the Mediterranean region. It's ground into powder and can be obtained as a chip, powder, or flour. To substitute for cocoa powder, you simply replace the same amount with the carob powder. (From http://www.wholefoodsmarket.com/blog/whole-story/advantages-carob)
I had my first taste of carob tonight, and it was not what I was expecting. It tastes like chocolate, coffee, and black licorice all at the same time, very reminiscent of the flavor profile of a good tiramisu without the alcohol or cheese. If these aren't your flavors, you're going to hate carob. These are some of my favorite things, so it's an instant hit here. I made my favorite brownie recipe with carob and coconut flour. The carob tastes good, but the brownie was way too crumbly. I think I need to find my favorite all purpose flour mixture instead of just using straight coconut flour.
I also made some more muffins. I just pulled them out to the oven, but they didn't rise properly. I am thinking maybe I need to add a few more eggs and again, play with the flour content.
I feel like I am learning to bake all over again. It's super challenging, but I know that if I keep at it I will succeed. Who knows? Maybe I will post one of my favorite recipes? Until then, I am going to keep exploring this new magic world of paleo baking, because I don't want to live in a world without baked goods.
Comments
Post a Comment