Baking Love

Though I fought it for a long time, one of my favorite things to do is to bake. I love the aromas that fill my house, I love the excitement of my son and husband when they follow their noses back home, and I love being able to bring something more meaningful than just a box of store bought treats when I visit someone’s home. One of my favorite things about baking, however, is that I get to control the ingredients. I rarely cook with white flour, nearly always opting for a whole grain, gluten free or low gluten option. I can shave the extraordinary amount of sugar often found in recipes down to reasonable proportions and make it a better kind of sugar like brown or coconut sugars, or sometimes agave or maple syrup. I can also add in extras like rolled oats, chia seeds, pumpkin seeds, and even dark chocolate chips to ramp up the nutrient factor of my baked treats (and yes, I consider some chocolate healthy especially to my psyche).

To open recipe cards for any of the dishes below, simply click on the recipe title. If you wish to see the posts with pictures (and recipes at the end) for any recipe, simply click on the post title in parentheses after the recipe title.

Awesome Cornbread (Adventures with FODMAPS: Lactose Edition)

Baklava Cake (How to Use Leftover Phyllo)

Banana Chocolate Muffins (The Sheep Are Out)

Blackberry Oatmeal Muffins (A Season of Blackberries)

Blueberry Cinnamon Scones (Taking Things a Bit Too Far)

Cheddar Chive Scones (The Importance of Snacks)

Fluffy Wheat Bread (Fluffy Wheat Bread and That Darn Cat)

Fluffy Whole Wheat Rolls (The Reckless Abandon of Sunshine on Easter)

Mini Chocolate Cupcakes – Dairy Free (Mini Chocolate Cupcakes)

Not So Traditional Chocolate Chip Cookies (Friendship Cookies and Good Bye Tears)

Oatmeal Peanut Butter Snack Cookies (Breakfast Snack Cookies)

Using Frozen Pizza Dough (More Thoughts on Hummus)