What better way to kick off my brand new food forum than with a recipe that reflects my own roots? Although the days of living at home with my incredible mother, who happens to be my sensei of baked goods, have long since come to an end, I continually use the baking knowledge with which she has uploaded me throughout the years as well as continue to call her up with baking inqueries. I can’t tell you how many times the phrase “mom, can I use (fill in the blank) instead of (fill in the blank) in this recipe?” has begun a conversation. Typically, the response to said question begins with a “no”and ends with a valid suggestion. Herein lays the entire basis for my cooking philosophy: Ask mom, and innovate according to taste.
I love that baked goods can now easily be made with a variety of flours in order to achieve a variety of nutrition. Nutritional baking…Oxymoron much? I can tell you in momma’s baking kitchen when I was a little girl, we did not throw around the word, “nutrition.” In fact, I’m pretty sure that word did not enter our vocabulary until roughly the year 2001. I still cannot bring myself to use the ubiquitous and ambiguous word “healthy” when speaking about my desserts, although I can say that there are nutritional elements to them. For instance, this follow-no-rules almond flour scone food blog beginning is full of protein and even includes some root power! So turn over a new leaf, put your baker’s helmet on, and try an alternative flour recipe that will make you want to throw your wheat products at the wall!