If I can do it, you can do it too
Oh goodness!
I had to break my Metatarsal fifth to embark on a new journey, and this journey is baking!
True, I have baked maybe two or three times in my life, but those breads were completely prepared. I used a ready-made flour mix; I just had to mix it with water, and yeah, that’s it! I put the bread in the oven, and that's all.
Also, while living in Geneva, I had prepared a lemon cake maybe two times. In the Coop Supermarket store, they had that kind of liquid prepared lemon cake dough in the fridge, which I bought maybe two or three times, and you could just put it into the oven, and it came out successfully. But that was with gluten, wheat flour, and a lot of sugar, and it was not organic. Yeah so that’s it. That was my baking art so far. Even when I make a souffle, I make it in a frying pan, not in the oven!
And now...
What did I begin to make?
Muffins!!
It’s not that kind of baking, which requires a huge knowledge of chemistry, and rigorous weighing and timing. As I cannot do the grams and milligrams and minutes and seconds and whatever you know ... I am not that type of person, so I was always a little bit uninterested in baking, so I just put it off.
Perhaps also, because my mom has never been truly successful in baking. She didn’t like her oven—of course, she didn’t like the frustration—and she didn't enjoy it so much. She was able to do one or two of the simplest things quite well, but that was it. That wasn't her thing. Therefore, she was not an inspirational model for baking for me.
Anyhow, anyhow, so what happened now ...
Because I have been staying at home with my fracture for eight weeks now, I have a friend who comes once a week with groceries. She brings me a certain type of organic bread that I always have because, though there is some gluten in it, it doesn’t bother me. But this bread is best when it is toasted. So one day, I was desiring something soft, something, yeah, yummy, something, you know, not crispy, but something soft.
I have all the tools for baking, and I also have an excellent oven. So what happened is that I saw somebody on YouTube who was making muffins, and I saw that her recipe was basically or absolutely the same as what I used to do for a pancake or a thick crepe. Then I told myself, OK, so I just have to put more flour into my crepe dough and a little bit more baking soda or something, and that’s it. Let me try that!
And, I tried it. The first muffin I made was with zucchini. It was very good. Then I tried one with soaked red lentils, and today I tried a sweet one because the other day I was doing a crepe, I like, or let’s say pancake, my pancake. It is thinner than the American pancake, but thicker than the crepe in Europe. Yeah, this was necessary because I eat only gluten-free normally or usually, so I don’t have any gluten or wheat flour at home, never. So I have to do things which are working without glutenous stuff.
Today, oh yeah! The other day, I made a pancake with apples and a little bit of banana, and it was so delicious. I thought to myself, OK, let’s try this as a muffin! I will just add a little bit of baking soda and more flour, and let’s see if it works—and it did!
If I can do this, you can do it too!
AND it is
glutenfree
lactosfree
sugar-free
all organic
quick and easy - as always from Kripāmaya
Yes, it is sweet without using sugar!
I am thrilled. This is gonna be my new hobby!!
With Love,
Kripāmaya
09. March 2025
Photography by Kripāmaya
This post MAGYARUL
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