What’s a grain, a flour, and a sweetener? Hint: it used to be a popular foodstuff in the U.S. back in the pioneer days, and it’s still popular in African and Indian dishes. You can make beer out of it, too. It has more fiber (and iron) than and nearly as much protein as soy [...]
Continue reading about A Grain Too Useful to Ignore — Especially for Breakfast!
February may have turned into April overnight (44F? Weather gods, what is going on??), but there’s still enough of a chill in the air to warrant baking muffins. Especially whole-grain muffins with a jammy surprise inside. I opted for locally made, naturally sweetened blackberry jam for this batch; next time I might go for raspberry [...]
In the world of natural sweeteners — i.e., unrefined sweeteners like maple syrup and molasses — there aren’t as many solid sweeteners as there are liquid ones. Normally, this works out fine when baking, because most baked goods include liquids (which allows you to tinker with the overall total amount of liquids), but some baked [...]
Continue reading about Creating Tasty & Healthy Chiffon Cakes (Amongst Other Things)
Ice cream has to be one of the true joys of summer. (If you’re like me and love pumpkin ice cream, it’s also one of fall’s pleasures.) As much as I enjoyed the occasional scoop or two, however, I was getting dissatisfied with commercial ice cream–waaaay too much sugar and way too many unnecessary additives. [...]
When I was living in Costa Rica, I visited a sugarcane and coffee plantation. Standing in the 100-degree sun surrounded by bamboo-like sugarcane and bright red coffeeberries was an amazing experience…and so was tasting a piece of raw sugarcane that one of the workers snapped off and handed to me. Now I know what sugar [...]
