I started baking quite recently. The urge to bake paleo bread and muffins was what made me buy an oven, buy measuring cups and an oven thermometer, among other nifty baking gadgets. It made me attend expensive bread baking classes at Shermay’s cooking school. It drove me to spend hours poring over recipe books.
I’ve never counted myself as a “baker” until today. Today, I sold my first loaf of paleo bread.
This simple paleo herb bread contains the most nutritious ingredients: almonds, fresh coconut, kampong eggs, yoghurt, butter, flaxseed meal and thyme.
It’s grain-free, gluten-free and sugar-free. This bread has been very difficult for me to master because of the lack of sugar. I found that baking banana paleo bread or any sweetened bread was easier because the sugar would mask any strange tastes. But I was determined to make one that was sugar-free yet tasted good. Honey was not acceptable. Artificial sweeteners had no place in my bread. Continue reading Today I can call myself a baker
You know that feeling when you’re stuck in a cooking rut? You cook the same thing every day using the same ingredients and your taste buds become numb. This is made worse when you’re on a restricted diet because there are so many things sold outside that are not good for your health.
As such it’s important to experiment once in a while with new recipes. I’ve only made sweet muffins so when I chanced upon this savoury muffin – containing cheese, eggs and bacon, I knew I had to try it.
Continue reading Recipe: bacon and cheese muffins made with coconut flour
Did I mention that I love bread? Because I love bread, I’ve been baking on my own using paleo baking ingredients. I’ve had some successes (banana muffins and “pizza” turned out well) but had experienced many more failures. It’s not easy. Every measurement must be precise and the slightest change in the recipe can cause problems.
I decided to go to the experts and order a loaf of Rosemary bread from Nature’s Bakes. Not only is Pauline an excellent baker, she also coaches at Crossfit Singapore.
We met up for the first time today at an MRT station. I felt like I was on a blind date. “I’m wearing a sleeveless grey top,” I messaged her, “I’m sitting on the left hand side.”
The reason why I was meeting her was to buy a loaf of rosemary bread. The base of this bread was coconut and almond flour. There was no sugar or honey or fruits. Pauline warned me that it might be a bit plain so it was best to eat it with butter. Personally, I prefer my bread without sugar or fruits so then I can add whatever toppings I want.
The bread was given to me wrapped in plastic.
Continue reading I bought paleo rosemary bread from Nature’s Bakes
Having experimented with paleo baking for a few months now, I must say it has been tedious trying to get ingredients. I’ve scoured the island and this is what I’ve found. I don’t use all of the ingredients listed below because it’s too complicated but I’ve seen them pop up often in paleo recipes:
- Coconut flour – replacement for wheat
- Almond/or any nut flour – replacement for wheat
- Gelatine – helps hold baked goods together because there is no gluten in the flours
- Arrowroot powder – thickener from a starchy tuber, used for sauces and to make almond flour products lighter
For moisture and taste
- Coconut oil – to add moisture
- Coconut milk and cream – replacement for dairy
- Almond milk – replacement for dairy