Pour Some Sugar on Me: Muffins, Cakes, Crepes, and Pancakes

Every now and then, even a healing/natural foods cook will need to whip up a sweet treat for a client. Nothing is quite like a fresh carrot cake or a fluffy pancake. Of course, if you spend all day making such quick bread techniques and tasting them, you might get a bit sugar overloaded. Ah, how we suffer for our art!

The Gluten Angle…

We used quite a bit of spelt during our muffin lab, which contains less gluten than wheat flour so I gave it a try to see how it affected me. I didn’t have any immediate reaction, but then again with me it never is immediate. We shall see what unfolds in the fullness of time…

Below: Tools of the muffin-making trade.

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Below: A gluten-free muffin with cranberries. We used a gluten-free all purpose flour for these guys.

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Pancakes and Crepes with Chef Marko

In the afternoon, we made some crepes and pancakes with Chef Marko. We used the new Cuisinart ceramic-coated Teflon-free non-stick pans and I am continually impressed with them.

Chef Marko encouraged us to try gluten-free crepes, which is a challenge because the gluten helps the thin crepes hang together. However, our buckwheat crepes did just fine (buckwheat has no gluten). My three-person team whipped up an improvised filling for our crepes using papaya, tamarind, ginger, and cilantro.

Below: Chef Marko making a particularly savory point during the crepe demonstration.

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Below: My team’s buckwheat crepe with papaya tamarind filling.

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