However, I lost my interest after I got sick of doing the dishes. That’s the worst part about baking: tons and tons and tons of dishes.
I also lost interest when I went to college and eventually got an apartment. Once I was buying my own groceries, buying ingredients like powdered sugar, cream cheese, and mass amounts of eggs seemed like such a waste, especially when I was devoting my financial resources toward whole foods and organic produce.
Lately, however, I’ve been into baking again, but a different kind: healthy baking. Eggless, sugarless, dairyless baking. It’s an interesting challenge, but it gives me something different to include in my bento box at school.
When I say healthy baking, I don’t mean a cookie with some oatmeal thrown in. I’m so tired of people bastardizing the word “healthy” (I’m looking at you, Pinterest users!). “Healthy” is not reduced-fat cream cheese. “Healthy” is not sugar-free jello. “Healthy” is not apple pie, strawberry ice cream, or banana bread. Including a fruit does not negate the sugar and fat. It’s still a dessert. You could say “homemade.” You could say “lightened up.” You could say, “Made from fresh-picked apples!” But it’s not “healthy.”
I’m talking about dense and hearty gems concocted from mashed bananas, peanut butter, flax, oatmeal, and other whole ingredients. No sugar. No butter. No egg. No white flour. I look for the most healthful ingredients, and cut out the unnecessary ones. This is what attracts me to vegan recipes so often–the ingredients are typically unprocessed and nutritious. After all, vegan bakers are experts at replacing butter and eggs!
My bakery items are not what most people would consider “dessert,” but for my everyday purposes, they’re perfect. It’s like taking a healthy and nutritious bowl of oatmeal and turning it into a baked good.
