Today I can call myself a baker

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.

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

Alternatives to peanut butter

I remember when I was a child, my fridge was always stocked full of various spreads because eating plain white bread was our breakfast staple. We had butter at first, which was then replaced by margarine (eww) as our health promotion board told us that plant oils were better. We also had strawberry jam, kaya, chocolate spread, marmalade and marmite. But my all-time favourite was peanut butter. I loved crunchy peanut butter. I loved the chunks of peanuts trapped in a creamy, sticky mess that was both sweet and salty at the same time. I could eat peanut butter straight from the jar and I often did.

skippy super chunk

Skippy Super Chunk was my favourite. Continue reading Alternatives to peanut butter