Just thought I'd share two ways I like to make my baked goods less toxic.
1. Substitute whole wheat pastry flour for all-purpose flour. According to one of my favorite cookbooks, Vegetarian Cooking for Everyone, anytime a recipe calls for AP flour, you can always make this substitution. Yes, it is more expensive, but we are able to buy it in bulk.
2. Substitute unrefined Rapadura sugar for white or brown sugar. OK, this sugar is a lot more expensive, especially if you don't have access to an inexpensive food co-op. We don't make a lot of sugary treats so I feel okay about buying it (plus, most conventional sugar is produced with exploited labor). But can you believe this sugar has 11% of your daily iron in only 1 teaspoon! Who needs spinach? Just eat a cookie! Note: this sugar is not the same as those "raw sugar" or turbinado sugar packs you use in your coffee -- that is really just fancy white sugar.
Using these two ingredients, I sure can make some yummy sweet potato and candied ginger muffins.
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Copyright 2009-2012 What Do We Do All Day?
Julie says
I just bought some sucanut. Do you know how it is different from rapadura? I did a quick google search but can't discern conclusive differences. BTW, love the foodie post. keep it coming! 🙂