Over recent years, I have been attempting to create recipes that go some way toward enhancing the nutritional value of the product while retaining the texture, look and flavour that makes consuming baking such a treat!
As a result, many of my recipes use oil rather than butter and in many cases, use a much smaller amount of oil than would normally be used of butter. This is to reduce the amount of saturated fat in the baking.
Some of my recipes use ground almonds (also referred to as almond meal) which act as part or all of the flour content. Ground almonds are high in nutritional value. Further, because they contain a high content of “good” fat, this can replace some of the fat that would otherwise be provided by butter.
Above: Chocolate Brownie (gluten-free)
A lot of my recipes use flours other than wheat flour. I began experimenting with other flours in the light of growing discussion over whether wheat flour is the best option for our health. After much experimenting (and many failed attempts which ended in the rubbish bin!), I now use (alone or in combination) brown rice flour, white rice flour and ground almonds (as referred to above). I believe these flours result in baking that is on a par with its wheaten counterpart. Because these flours are gluten-free, when using brown rice flour and/or white rice flour, I use Xantham gum as a gluten replacement. I have found there is no requirement for a gluten replacement when using a large percentage of ground almonds.
Above: Chocolate Biscuits (gluten-free)
More recently, I became interested in stories about the positive health effects people have experienced by reducing or removing sugar from their diet. I reduced my own sugar consumption and believe that my general health has benefited from it. In light of this, several of my latest recipes are more savoury in nature and contain little or no sugar. I continue to experiment with low or no sugar recipes. I am also looking at “healthy” sugar alternatives but have yet to include them in my baking.
Notwithstanding the above, my sweet tooth remains and I continue to also develop recipes that are sweet in nature! After all, one must have some pleasures in life!
I do hope you try some of the recipes – do leave a comment to let me know how they turned out!
Above: Sponge Cake
