This fall after finishing my government job, I began helping out at The Table, a long-standing vegetarian restaurant in Hintonburg. I love the food there. When I was thinking of productive ways to spend my new 37.5 hours of free-time, I asked the owner Simon Saab if I could help out.
I had expected to be cooking, so I was surprised when Simon told me I would bake. Even more surprising was when I realized I enjoyed it. At home, I didn't bake growing up, in fact, we used our oven more as a place to store pots and pans. Not coincidentally, I also had a bad habit of misreading quantities; I was nervous but ready to learn.
My first week, I struggled. Grams versus ounces, sometimes a scale, other times a measuring cup. The recipe cards only had a list of ingredients, but no instructions! My teacher, Lisa was very patient.
After a few weeks, I began to enjoy the simplicity of the recipes and the methodicalness of it. Baking was similar to yoga - a moving meditation.
I found some delicious recipes (all wheat-free). I love baking cookies, they are easy to make and perfect for sharing. Plus, a small cookie is never too much of an indulgence.
Here is one of my new favourites:
- 1½ cups spelt flour
- 1 tsp baking soda
- 1 tsp sea salt
- ¾ cup natural peanut butter
- ¼ cup tahini (I sometimes just use extra peanut butter)
- ⅓ cup maple syrup
- ¼ cup coconut oil
- 1½ tsp vanilla extract
Instructions: Mix dry first, then add wet into the dry. Roll into balls (press with a fork, add sea salt) and bake for 10 min at 350 degrees. Let cool for 15 min. Can be done in 45 minutes from start to finish.
Recipe is from this great blog: Nutrichionist in the Kitch