I’ve been observing numerous foodblogs and their abstinence to grains.
A Grain-Free diet, as they call it, is a diet devoid of grains. This includes things like rice, barley, oats, etc.
To summarize, ALL the flours in my pantry, be it rice flour, wheat flour or corn flour unmitigatedly breach this grain free diet.
“So what the heck are you supposed to bake with?” screamed the baker in me.
Well, take it easy, Because baking is still possible without the above mentioned flours. Days after days of blogstalking activities revealed that almond flour (almond being a nut, not a grain), and coconut flour (coconut is a fruit), are the top favourites amongst the grain-free dieters.
And since i live in the tropics where coconuts are aplenty. I am using coconut flour on this grain free adventure
but WHY ???? you ask. Aren’t grains good for you? Aren’t they full of fiber? Don’t they reduce the risk of heart diseases.
Well, i guess there are two sides to every story.
The followers of a grain free diet believe that:
1. Grain are inflammatory food due to its high starch content.
Grains that are refined have higher inflammatory index than unrefined grains. So a white flour is more inflammatory than a whole wheat flour.
2. Grain contain phytic acid which binds minerals and prevent absorbtion.
This pretty much means that you won’t be able to fully and effeciently absorb the minerals that the grains boasts about.
3. Grains are linked to tooth decay.
High starches in grain is a breeding ground for bacterial growth in your mouth.
There are probably a more extensive list of the detrimental effects of grains. But I’ll leave it up to you guys to research into it on your own. My brain is starting to hurt just by highlighting the three points above. I guess i could never look into health advisor as an occupation.
Sugar Free Coconut Flour Chiffon Banana Cake with blueberries
Makes two ramekins
5 grams coconut flour
1 egg yolk (preferable organic)
10 grams coconut oil
10 grams coconut milk
60 grams ripe bananas, mashed
1 egg white
a handful of frozen blueberries
Preheat oven to 165 C (330 F).
Mix egg yolk, mashed banana, coconut flour, oil, and milk into a bowl. Stir till you get a smooth batter
Beat egg white till stiff peak.
Fold egg white into banana batter
Transfer batter into ramekins
Drop blueberries on the batter
Bake for +- 20 minutes or till the cake turns a golden brown
I’ve never really known how to spell “cinnamon”. I always get confused with double ‘N’s or double ‘M’s, or double both.
What i always do is, i type them in and try the different combinations till the red wriggly line, which signify a spelling error is gone. That’s on good days. Sometimes, i don’t even bother. Who cares if i spell “cinammon” wrong? I am pretty sure everyone still knows i am referring to that bark of a spice.
Nevertheless, here’s a cinnamon (Ha! I got it right @ first try) French Toast with Red Berry Sauce. I decided to make this because :
1. I’ve just made a loaf of sandwich bread, which means i could cut them up as thick as desired.
2. I’ve got spare berries lurking about in the fridge
The selected star for the month of July is Curtis Stone. I know him from watching snippets of “take home chef” whereby he surprises his guests going into their homes and cooking for them.
So, here’s your “berry” delicious toast Curtis. Enjoy the month of July where everyone will be flocking to your site to join the event. 😉
Red Berry Sauce
1 6-ounce/170g package fresh blueberries
1 6-ounce/170g package fresh raspberries
1 4.4-ounce/125g package fresh blackberries
3/4 cup/180ml sugar
6 large eggs
4 1/2-inch-thick slices brioche bread, halved diagonally
3 tablespoons butter
1/4 cup sugar
2 teaspoons ground cinnamon
1/3 cup crème fraîche
Assorted fresh berries
- To prepare the red berry sauce: Combine all the berries and sugar in a blender and puree until smooth.
- Strain the berry puree through a fine sieve, discarding the seeds, and into a small saucepan.
- Place the saucepan over medium-low heat and simmer for 2 minutes, stirring frequently.
- Remove from the heat and keep warm while preparing the French toast.
- To prepare the French toast: Using a fork, beat the eggs in a 13×9 baking dish to blend. Place the slices of brioche in the eggs and let stand for 5 minutes, or until the eggs are absorbed, turning the brioche slices once.
- Melt the butter on a heavy large griddle pan over medium heat.
- Add the brioche slices to the hot pan and cook for about 2 minutes per side, or until golden brown on the outside and heated through.
- Meanwhile, stir the sugar and cinnamon on a large plate; set aside. Immediately place the hot French toast in the cinnamon-sugar and turn to coat completely.
- Divide the French toast among 4 serving plates.
- Top with a dollop of crème fraîche. Spoon the berry puree over the French toast.
- Scatter the fresh berries over and serve immediately.
After my mini success with the homemade sprinkles, i was hooked.
Baby Cait is at an impressionable age where her senses and motoric skills are developing and need to be stimulated.
This rainbow pop has got colors that captivate and freezing temperature to excite. And it’s made from 100%fruits with NO sugar, coloring, jello, or any other fancy shmancy.
Healthy food doesn’t have to be boring. All it takes is a little bit of time, effort and creativity.
And here’s a little “Cait comics” I made. It’s her first experience with a popsicle!
Rainbow Pop is made of
and Blueberry Juice