SWEET & SAVOURY FOR MOTHER’S DAY
For loads of flavour, dare to go beyond the usual sugar and white flour
“There are so many other ingredients out there that are really fun to bake with, and most especially, really delicious to bake with,” author Henrietta Inman says.
White flour and sugar are a given in traditional baking. With little flavour, they provide a relatively blank canvas for layering onto, she adds.
In rich contrast, using alternative flours and sweeteners such as nutty-tasting buckwheat and toffee-scented coconut sugar results in an entirely different sensory spectrum.
The accomplished pastry chef uses whole-grain flours and other unrefined products in her baking for one reason: taste.
In Inman’s second cookbook, The Natural Baker (Jacqui Small, an imprint of the Quarto Group), she introduces readers to a wide variety of ingredients in more than 80 recipes.
From whole-grain flours such as rye, spelt and buckwheat to legume flours like yellow pea and chickpea, she builds on a core set of natural ingredients to create unique flavours. For Mother’s Day, Inman recommends both savoury and sweet breakfast options for Mom.
Green Pea, Fava Bean and Feta Cakes with Mint are gloriously green and bright with lemon zest. And her Walnut and Flaxseed Banana Bread is the perfect platform for an abundance of toppings.
“It’s packed full of really, really good things,” Inman says. “And then you can top it with whatever you like, which is really nice.”
Excerpted from The Natural Baker by Henrietta Inman. Published by Jacqui Small, an imprint of the Quarto Group.