Resolute! Eat well, Live well, Be well.

I have no interest in resolutions, be they New Years’ or otherwise.  Instead, I resolve to make changes for my health and for great tasting food.  In that goal I am resolute - all year long!

 While running Sweet Bar Bakery, we developed a tremendous number of gluten free cookies, cakes, focaccia, English muffins and cupcakes. Most of the customers for these were not celiac, they simply preferred to eat less gluten.  Over time I began to experiment: surprisingly, now I, too, tend to eat less wheat.  Too much of any processed grain makes me feel overly full and sluggish.  Most GF cookies, breads etc., are made primarily with white rice flour which doesn’t have the best nutrition profile.  I determined to explore flours in the gluten free realm with a higher nutritional profile than rice.

 As it turns out, buckwheat has double the protein per cup than rice flour and slightly fewer carbs, plus significant amounts of iron, potassium and calcium.  Buckwheat pancakes were a family favorite growing up and I was delighted when I first tried Breton crepes many years ago.  (Savory crepes from Brittany in the northwest of France are made with buckwheat, a gluten free flour despite the word wheat in its name).  I set out to see what else I could make with this versatile flour and came away with pancakes and cookies, just the thing to get you through the winter.  

 Just remember:  Whatever your goals, be resolute!