Dori
318 posts
Mar 10, 2006
4:30 AM
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Here's my kitchen work from last night.
Peach and pumpkin pie with spelt and barley flour crust!
Spelt and Barley flour muffins (one is fresh apple cinnamon, the taller other is pumpkin with fresh apple and currants).
Here are Bryanna's Bran Muffins from the fiber cookbook. I reduced sugar (stevia sib) and used applesauce in place of the molasses.... looks and tastes great. I calculate 2.5 ww points (unless you eat more than one, then the second become 3.5 points because you lose the fiber discount on quantity). I baked these Wednesday.
My whole last night baking. The top one is coconut crumble top cake from the fiber cookbook.
I baked all this for a customer who has a wheat allergy (except for the bran muffins). The peach pie is sugar free (stevia sub).
To cook is to create. And to create well...is an act of integrity, and faith." - author unknown
Last Edited Dori on 10-Mar-2006 9:04 PM
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cv
146 posts
Mar 10, 2006
6:22 AM
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Dori, these look gorgeous! Would you be willing to share your recipe for the pumpkin muffins? Thanks! Catherine
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Dori
319 posts
Mar 10, 2006
8:14 AM
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My variation of the Pumpkin Muffin - I was pretty radical on this also and even used barley and spelt. I left out the tofu, applesauce, and used 1/2 C sugar.
These did not rise very much, but are nice and moist - perhaps cakey might be a good describer. I mounded the thick batter into the muffin cup, they look beautiful! DS with the food allergies would have liked them better with chocolate chips. I knew that if they didn't turn out I would be eating them, so I made them more diet friendly for me. I will use the chocolate chips for him the next time and not decrease the sugar. I calculate about 250 calories per big beautiful muffin, the sugar decrease took off about 50 calories per Bryanna's bakery muffin and stevia adds the extra sweetening very nicely.
Okay, my "slaughtered" version of a big bakery style Pumpkin Apple Currant Muffin...
Preheat oven to 350 degrees.
Dry Mix:
1 C barley flour
2 1/2 C spelt flour
4 tsp baking powder
1 tsp salt
1/2 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg, ginger
1/4 tsp allspice
Wet Mix:
15 oz can pumpkin puree
1 3/4 C soymilk (mine was still warm, fresh made)
1/2 C unrefined sugar
1 tsp stevia (KAL extract powder)
1/4 C oil
1 Tbsp oat bran
tsp vanilla
Mix wet into dry. Add 1 1/2 C chopped apple and 1/2 C dried currants. Mound into 12 large sprayed muffin cups (I use unbleached waxed parchiment muffin paper cups - they don't stick with these). I get them from Frontier coop. Note I used more soymilk - the batter was to dry without the extra milk. Bake 25 minutes.... I think that mine were actually done in 20 minutes using convection bake with a stone in the oven.
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"To cook is to create. And to create well...is an act of integrity, and faith." - author unknown
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Brenda W.
60 posts
Mar 10, 2006
9:02 AM
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Wow Dori!!
I'm reading this just before leaving for lunch, and all your goodies are making me even hungrier than I am!!
Do you bake commercially for others? Or just for an individual?
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cv
147 posts
Mar 10, 2006
9:13 AM
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Thanks so much, Dori! I can't wait to try these! Catherine
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Dori
321 posts
Mar 10, 2006
10:13 AM
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Brenda, yes and no to your question... let me explain.
The town I live in was founded because it used to be a railroad layover point. I own a commercially zoned building that used to be a railroad stop office 50 years ago. The railroad is no longer happening and all but one set of tracks have been removed, most of the other buildings have been removed also.
In the building we set up a state registered kitchen and operate a commerical convection oven there. I bake for a college town coffee shop year round and a happening farmer's market in the summer. I do all whole grain, organic vegan baked goods for those two. I have a few customers who order allergy free baked goods. Last year I quit doing as much as I used to because I decided to go back to school.
Right now I am working towards my grade 7-12 Family and Consumer Science teaching certification and I student teach this fall and then AM FINISHED with that (YEAH)! My former BA was in social work education, so I had 1 year worth of classes to do to achieve my current goal.
I do still bake for a very select few by order while I am taking classes. I intend to keep baking for farmer's market during the summer because I love it once I finish my teaching certification. Our buiding also sits in the middle of one acre of ground in which we have a one acre organic garden. My mom and dh garden that. DH hopes to one day continue to expand our place into a "mom and pop" hobby business while we are trying to put the kids through college (age 14 and 17). This is not our bread and butter though... more of a creative energy outlet.
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"To cook is to create. And to create well...is an act of integrity, and faith." - author unknown
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Brenda W.
61 posts
Mar 10, 2006
3:44 PM
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Dori,
I'm so impressed with your energy!! Sheesh!!
I once thought I would enjoy cooking "for hire" ... since I loved cooking and baking so much. I was surprised to find it was way too much work for the $$ returned!! And that what I loved doing for me, I really didn't enjoy it when I was doing for others!!
Glad there's folks like you around!!
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Dori
323 posts
Mar 10, 2006
9:00 PM
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Brenda you are right about the amount of work and $$. I worked very hard for the first couple of years and lost lots of sleep for little to no money. Right now I employ my sister to keep the coffee house supplied. The baking I did above and the one posted below is the remainder of today's order... this customer orders like this every month and lets me be creative (as long as he gets sliced sandwich bread)in selection so that he can keep variety in his diet. I now select what I will bake in reference to the joy factor for me.
This is 100% spelt flour. In the back I have a cinnamon monkey bread, a sweet pecan breakfast roll, Garlic topped dinner rolls, and an apple jelly swirled ring with a container of powdered sugar drizzle.
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"To cook is to create. And to create well...is an act of integrity, and faith." - author unknown
Last Edited Dori on 10-Mar-2006 9:09 PM
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