My brother-in-law has three ducks that produce an egg each every day, of course that means that they have an overabundance of eggs.
When we were last visiting, I brought some home. This morning I was making a cake that called for 5 eggs. Since duck eggs are equal to 2 large chicken eggs I needed two duck and one chicken egg. I was very surprised at the difference between the two eggs.
You can substitute spelt flour for modern ‘common’ wheat flour to make breads, pasta, cookies, crackers, cakes, muffins, cereals, pancakes and waffles. One of the best things about spelt – in addition to its health benefits? It tastes wonderful! While whole wheat pasta tends to be grainy, and crumbles during cooking, spelt pasta retains its texture so it holds up perfectly under sauces and other ingredients.
When the Industrial Revolution rolled through in the early 20th century, spelt took a back seat to its more modern cousin, wheat. By the 1970’s there was virtually no spelt growing in North America, because the modern, hybridized version of wheat could be harvested and processed cheaper and faster. Today, thanks to a growing interest in more healthful foods – and the re-introduction in 1987 of this nutritious grain to North America – spelt is making a comeback.
Eggs pull a heavy load in most baked goods. A whole egg adds an important amount of moisture, fat, structure, and leavening to baked goods like cookies and cakes. To replace an egg, we need to replace every aspect of what an egg provides to baked goods. That can be a tall order.
Flax Seed are packed with omega-3 fatty acids and fiber.
Finely ground flax makes an excellent binder; however, it has a nutty flavor that's best reserved for whole-grain baked goods and pancakes.
Chia Seed are similar to flax seeds in that they’re also full of omega-3 fatty acids and fiber.
Chia seeds are a bit darker in color than flax seeds and can lend their color to baked goods. Chia egg substitute is best used in chocolate, banana, or spiced quick breads, muffins, waffles, hearty cookies and brownies.
Silken tofu is relatively flavorless but it can make baked goods dense, so it's best used in brownies and some quick breads and cakes.
Baking Soda and Vinegar
This is a decent egg substitute for fluffier baked goods.
Banana adds lots of moisture and some extra sweetness in muffins and cakes, so you need to adjust the sugar amount in your recipe.
I have recently tried coconut sugar in a few recipes, after a friend gave me a jar of it. One was a new recipe and I did not detect any difference. When I used in my pumpkin spice granola I did notice a bit of a coconut flavour. I then decided to do some research on what makes this a better choice that regular sugar. the following is the info that I cam up with.
Coconut sugar isn't a nutritional super food, but it does offer more vitamins and minerals than white table sugar. It contains trace amounts of vitamin C, potassium, phosphorous, magnesium, calcium, zinc, iron and copper. Coconut sugar also provides small amounts of phytonutrients, such as polyphenols, flavonoids and anthocyanidin, and antioxidants. You'll also find the B vitamin inositol, often used as a mood booster, in coconut sugar.
Low Glycemic Impact
The glycemic index measures the effects of carbohydrates on your blood sugar. Coconut sugar ranks just 35 on this index, while regular table sugar ranks between 60 and 75.
The United Nations' Food and Agriculture Organization named coconut palm sugar the most sustainable sweetener in the world in 2014. The trees use minimal amounts of water and fuel, especially compared to sugar cane production, and produce for about 20 years. It has no artificial ingredients and is not chemically altered in any way.
In conclusion there are some health benefits and some environmental benefits to using coconut sugar over regular sugar, but if you are watching your sugar, It is still sugar. Some consider it to be on par with honey.
During Christmas I collected several pods from vanilla beans after making Lemon Vanilla Shortbread. I have always wanted to try and make my own vanilla, so this was a great opportunity to do it.
I started off with vodka and beans and then waited about 5 weeks. (It took me a couple of weeks to remember to go to the LCBO and get the vodka.) The smell is quite nice and I can hardly wait to try it in a recipe.
Have you ever wondered why most baking recipes call for unsalted butter? Well, I have done some research and have found that the main reason that bakers use unsalted butter is to control the salt content in their baking. This is due to the fact that salted butter does not have a consistent salt content from brand to brand. Another thing that I have found is that unsalted butter might be better quality butter compared to a poorer grade that needs to be salted. Not sure, but I do notice a difference in the creaminess between the two butters unsalted is the creamier one. I usually use unsalted in my baking, but I prefer salted on a slice of good bread!
I have often wondered what is the difference between Dutch cocoa powder and regular. I first came upon a reciepe calling for Dutch process cocoas powder about 18 years ago. I couldn't find it, so I just stuck with the regular kind. Then the bulk food store near my home in Burlington got in this "black" cocoa which I have learnt is extra Dutch. Unfortunately, I no longer live near this bulk store and can only get regular Dutch processed cocoa powder from my wholesaler.
Natural cocoa powder is what is left over when the cocoa butter is removed from the ground cocoa beans. The ph for this form is between 5 and 6. The Dutch processed has a ph of 7 and the extra Dutch a ph of 8.
Now that I have access to Dutch processed cocoa powder I prefer to use it in my baking. The Dutch processed has a better chocolate taste and makes cakes and cookies look richer.
Cinnamon is a spice obtained from the inner bark of several trees from the genus Cinnamomum that is used in both sweet and savoury foods. The term "cinnamon" also refers to its mid-brown colour.Wikipedia
According to the 'Joy of Cooking' most cinnamon comes from the cassia and is not true cinnamon. This form of cinnamon is also supposed be more bitter than true cinnamon. I think I might have to investigate this further and try and find some true cinnamon.
Now why all the buzz about cinnamon. Well, according to one website there are 26 health benefits to consuming cinnamon. Some of these are Blood sugar control, lowering LDL cholesterol, and cancer prevention to name a few.
Another good thing about cinnamon, other than it makes things taste great, is that it is also has some nutritional benefits.
1 tsp has 1.4 grams of fiber, 1% of your daily requirement of iron and 2% of your calcium.
Cinnamon can be used in almost any dish from drinks, to deserts, to meats and seafood.
My husband kept telling me to try and make some granola with a bit of a kick to it. One day while I was searching the web, I discovered that savory granola is very popular for adding a crunch to salad or to top off a bowl of soup.
This is what the Neapolitan cookie is supposed to look like and if you guessed that I forgot the flour you are right. I didn't have time to make another batch before my open house in November, so the guests got to try the mistake. For Christmas orders I put in half the mistake and half the original cookie.
Guess what the feed back was!
They all preferred the mistake over the original probably because without the flour the cookie is more buttery. Next year I am going to have to remember to make a mistake when I made the Neapolitans.
I am the owner/operator of the Asphalt Cookie Company