Baking with whole grains takes a certain amount of disregard. You have to be willing to ignore the lack of fluffy white appearance of your baked goods. There is a certain denseness which comes with baking from whole grains people aren’t used to. But goodness the flavor! The focus should be taste and nutrition however we eat with our eyes first, don’t we? We’ve been conditioned to believe fluffy white baked goods is something we deserve every single morning. I love a good croissant as much as the next person but day to day? It is freshly milled spelt tastes like a wake up call to your ancestral taste buds. It’s what we were made to eat.
I could liken this to the mid life letting go of hair coloring. We know it’s better for us to age gracefully with a spattering of grey but the cultural pressure is to be in battle with aging. The satisfaction and contentment that comes from allowing your body to do what it’s designed to do is similar to the contentment of allowing your body to be fueled by nutty, life sustaining whole grains.
The body wants what the body needs.
The book “Morning Baker” is Roxana Jullapat’s second one and is available at the Western Counties Regional library. It focuses on whole grains and freshly milled flour for breakfast foods . It is a “grain centric “ book. Her first one “Mother Grains” is also available through Halifax Public Library. (FYI Halifax is not part of the Same Page family of libraries like the rest of Nova Scotia. Your library card will work at any library in Nova Scotia, can be used to bring in books from other libraries online and it is a borrow anywhere and return anywhere system. But Halifax is separate somewhat and books from their system need to be special ordered. I call them the Quebec of the library system:)
Love , Jenn xx