I’ve been coming up with recipes and using my friends and family as guinea pigs. All of the recipes include unrefined sugar (honey, agave, maple and brown sugar) and unrefined wheat flour. No butter or eggs. All vegan. I started experimenting baking without sugar for Abbey in Melbourne. I got to thinking that the pumpkin pie and walnut cookies tasted just as yummy with honey. This lead me to think about flavors that can be both savory and sweet- lemon, orange, ginger, carrot, cinnamon, chocolate, chili, sweet potatoes, pineapple, corn, rice. Thinking about savory/sweet eastern flavors I hope to make a carrot cake with crystalized ginger topped with toasted sesame seeds.
Here are some photos of what I have made already. Tart green apple squares with a walnut cranberry topping and spiced pear cake with almond and oats. All vegan/modified recipes so they are healthy and nutritious.
Back in Los Angeles I would frequent a Mexican restaurant that serves Mole sauce over corn chips and various roasted meats. The sauce was a medley of rich cocoa, chili and other mysterious spices. Chili and Cocoa is a classic- even Lindt has added it to a their line of quality dark chocolate bars. Currently I am experimenting with rich dark chocolate apricot bars with a chili chocolate icing. Photos to come.
My plan is to start a business delivering these goodies to local cafes twice a week by bike. All of the fruit and ingredients is local, purchased at the weekly farmers market or Sac food co op. I got the chance to interview Kath of Frank Food and Me during my last week in Melbourne. She had many good tips for starting a baked good enterprise. Such an inspiration.
Off to Mendocino tomorrow to see my Aunt Barb who lives in a cute cabin off highway 1. Pictures and stories to come. Happy Holidays.
