The newest obsession in my journey of culinary adventures has been to seriously step into the wonderful world of baking! How I love to bake! It is a completely different experience to me from cooking…..

I love the exactness, the science, and the creativity involved. And of course, I love the results! There is nothing like homemade cakes, cookies, cupcakes, brownies, pastries etc. One can taste and feel the love that goes into homemade baked goods.

I have been having so much fun, and have discovered that baking is definitely a skill to be developed. I learn something with each and every bake.

I have a pretty “conflicted” relationship to baking. In my nutritional personal experience in life, I always feel much better physically and emotionally when I avoid white flour and sugar. Now, I need someone to tell me how I am supposed to bake when I should not be eating these products. Over the years I have adjusted to eating way less of these food stuffs, BUT I DO LOVE A GOOD DESSERT…...and will partake periodically……

MY PERSONAL DELEMA!

I have been trying my hand at healthy baking on and off for the past 30 years. I first began using whole wheat flour, which would work relatively well. I remember taking a chocolate cake to an event, and NO ONE KNEW IT WAS WHOLE WHEAT FLOUR. AMAZING!

The sugar substitutes have ALWAYS BEEN DIFFICULT, I tried to bake with brown rice syrup back in the day. THE CAKES NEVER BAKED! They were pretty disgusting in my opinion.

The options for sugar substitutes have gotten way better over the years. I tend to stay away from the “man made” substitutes. I will use maple syrup, honeys etc. They can prove to be difficult to bake with as they are liquid and effect the bake. I currently use coconut sugar somewhat successfully…

These days I am experimenting with gluten free flours. My favorite is King Arthurs Measure For Measure Flour. I have used the Gluten Free All Purpose Flour with good results. Some stuff comes out really good, and some just does not, in my experience and opinion.

Here is my latest attempt! Gluten free almond and raspberry scones, with coconut sugar. They baked well and were good; although I have to admit that they tasted more cake like than scone texture.