NT and baking

[aztraea]

I don't have the actual NT cookbook yet (library doesn't have a copy), but I've read Pollen and Planck and I think I get the general idea My main problem with fully switching over to TFs is that I love to bake! And I have had a heck of a time making baked goods without some sugar and sometimes canola oil. I'm ALMOST ok with no white flour.... Is there a general rule as to how to convert recipes you already use? I've been online looking for recipes without those two ingredients, but a lot of them sub other sweeteners (agave, etc) that I don't want to use. I know you can sub syrup or honey, but then I get a little confused with the direction to reduce other liquids by X amount. Like, scoop a tbsp of egg out or is the milk the other liquid? kwim? And I have a lot of wonderful baked goods recipes that I don't really want to part with! Any thoughts from those of you living the TF life? Thanks!

[CrunchyChristianMama]

Have your visited the Traditional Foods forum? A quick search will reveal a plethora of delicious desserts and baked goods ideas!

I find when googling for recipes I have the best luck searching for "whole food brownies made with honey" or the like.

Also, NT doesn't have much for baked goods and I haven't been real pleased with any of them. I've had much better luck just searching for whole foods baked goods.

I don't personally worry about sprouting and/or soaking my grains in baked goods either. I have a grain grinder, so I just always use freshly ground grain and feel very comfortable with that.

[chaoticzenmom]

I don't bake from NT, although I love the book. I soak oatmeal and wheat for pancakes, but haven't been inspired by her bread recipes. There was some good info at the passionate homemaker blog site about soaked wheat and it seemed like she was pretty Traditional foods friendly, but I didn't try her bread yet.

http://www.passionatehomemaking.com/...ade-bread.html

i'm not associated with this blogger.

[chaoticzenmom]

Originally Posted by Evie's Mama

Have your visited the Traditional Foods forum? A quick search will reveal a plethora of delicious desserts and baked goods ideas!

I find when googling for recipes I have the best luck searching for "whole food brownies made with honey" or the like.

Also, NT doesn't have much for baked goods and I haven't been real pleased with any of them. I've had much better luck just searching for whole foods baked goods.

I don't personally worry about sprouting and/or soaking my grains in baked goods either. I have a grain grinder, so I just always use freshly ground grain and feel very comfortable with that.

But the point of soaking flour is to neutralize the phytic acid that makes grains indigestible. So using whole is good, but soaking it starts the digestion process and makes it an actual health food. Fallon makes the point that animals who eat grains have more than one stomache in which to digest those grains. It seems, from reading NT, that whole grains aren't really healthy and could be harmful if they're not soaked/fermented. So, it's not the sugar used, so much as the grain digestibility that makes it a traditional food. I'm personally finding the thought of soaked bread to be very intimidating. But the pancakes and oatmeal that I fermented had a wonderful soft texture, so it seems that bread would be the same.

Anyway, It's not to criticize you since you're still way ahead of me with the whole "grind it yourself" thing. Just wondering if you read that part of NT and what you thought about it.
Lisa