It’s not a diet.
It’s not a diet because I’ve never been particularly good at restricting what I put on my plate, the amount of butter I put on my toast, or the incredible amount of popcorn I sometimes eat for dinner. It’s not keto or paleo or a diet with any classification. This is an exploration.
With the new year coming into focus I’ve been thinking a lot about what I want to play with in my kitchen, what I want my baking to taste like, and how I want to stretch myself and my ingredient list. But the thing is… I’m always thinking about you and your pantry, your time and your wallets when I develop recipes. I want this to be a place where the recipes feel both accessible and reliable – where you know what you’re getting yourself into.
You know by now you’re getting yourself into a lot of butter – that remains the same.
This year I’ll be experimenting more often with the following ingredients. All good, wholesome, delicious ingredients. These might be ingredients already found in your pantry, or it might be an adventure for you. Either way, I I hope you’ll bake along with me!
โข I’ve dabbled in Almond Flour and Maple Syrup in a handful of baking recipes in my own kitchen, but I’ve become absolutely SMITTEN since baking from the Sweet Laurel Cookbook. The book uses almond flour and maple syrup (along with coconut oil) and I’ve found this Chocolate Raspberry Layer Cake to be one of my favorite bites of last year.
โข Flax Seeds are incredible little things that can simulate eggs, find their way into banana muffins, and add a nutty, healthy fat that translates very well in the oven.
โข I sure did get a bag of Oatmeal for Christmas and I was genuinely stoked! Oatmeal is incredibly versatile. It’s breakfast with caramelized bananas, obviously. But I also like to whirl it into milk (I use it the same day so it doesn’t get gloopy), and add it to crumbles. I love the rustic quality oatmeal adds to crumbles and the tenderness that oat flour adds to baked goods so… let’s play!
โข While almond flour and oatmeal can be gluten-free options in the kitchen, I’m still a supporter of glorious gluten, especially if it’s super fresh and flavorful. I’m fortunate enough to have a bakery that mills their own flour right here in New Orleans (Bellegarde!) so I’m going to be experimenting with Fresh Milled Flour in everyday baking. The moisture absorption might be something to get used to, but the flavor and depth will be undeniable. See about fresh milled flour in your area!
โข Bless the sweet, raw Cashew for the nutty creaminess it adds to soups. Cashews also make the most wonderful nut milk for baking, for golden milk, for hot chocolate. It’s one fine nut and totally worth stocking up on this year!
I hope you find a few things to add to your next grocery list!
More from my kitchen soon!
xo Joy
18 Responses
This article is very useful to the foodie who are dite conscious .
Love hearing almond flour and oats are gonna be main ingredientes in your kitchen. Im gluten sensitive, so this are great news. Love cashews too, but here in Mexico City we have no chances, they are so expensive. Either way im in, totally excited about this experiment! Greetings!
Maple syrup is one of my all-time favorite ingredients! Well, we make it ourselves, so I’m a liiiiitle bit biased. ? Love the encouragement to use freshly milled flour, Joy! I have my own grain mill, so there’s really no excuse for me to use it more. I want to try to master a partially whole-grain sourdough this year. ?
Can’t wait to see what you create this year Joy!!
I’m excited to hear more about the freshly-milled grains! I found a grinder at a garage sale that needed a new switch, and now works perfectly. I have whole grains, and I’ve successfully milled some, but haven’t used them very frequently. Because it takes so long to grind, I’m less apt to “experiment” with it. This is silly, but it’s the truth.
Your Chocolate raspberry layer cake led me to buy the amazing Sweet Laurel cookbook, and like you, I am smitten. I am very excited to see what you come up with using similar ingredients, especially because I feel so much better with paleo as the baseline for my diet (with a gluten free version of your brown butter blueberry muffins thrown in for a lovely treat).
This is so exciting! I love to see the ingredients people are cooking and experimenting with in the kitchen. I can’t wait to see what you cook up with the almond flour and oats. As someone who cannot eat gluten, it is always so exciting to see something gluten-free on your website. I am a hug fan and love to see things that I can try too. If I can’t eat your recipes, I still enjoy the photos and posts!!!
Hi Joy Iโm so excited by your choices to experiment with in 2019.
I choose to restrict my diet to no flour and no refined sugar….it makes me feel better and Iโm also shedding some lbs….so it works well.
I love your website, a great mix of the reflective and curious and it seems a great love of life. Now I can also try out your recipes….. how great is that!!
Best wishes Lynn
I have gone vegan this year and took up sourdough bread last year. Cashews and whole grains are so yum. Deeply satisfying. Today I made a buckwheat bread that served 30 gm protein and a vegan hollandaise with cashews. I NEED a good cashew cream cheesecake. I think you be my gal to help. Hugs. Happy New Year. Enjoy the fun.
I cannot wait! I impulsively ordered most of these ingredients just before Christmas (everything but the fresh-milled flour!) but Iโm a noob so I was intimidated by them! Iโm so looking forward to finally unsealing the goods, and diving into some delicious recipes!
Iโm so excited for this! My kiddo is sensitive to dairy so Iโve fallen in love with cashews. They are magic!
Really excited for recipes with almond flour and maple syrup! I have PCOS and insulin resistance so I have to watch my sugar and carbs, but like you I donโt like sacrificing taste or texture. Happy 2019!
I live by Smitten Kitchen’s whole wheat oatmeal bread. Fantastic.
As for food additives and protein, check out this great article from the Guardian: https://www.theguardian.com/news/2019/jan/04/protein-mania-the-rich-worlds-new-diet-obsession
Just in time as I have crossed the Rubicon on being vegetarian.
Oh shit, LOVE this. Cook with whatever you like of course, but shaking things up is always a winner for me ????
im so excited to see what comes out of your kitchen this year..and hopefully bake from your bakehouse! its on my wishlist.
Neat! Can’t wait to see what you come up with.
Love this sentiment (and excited for introducing cashews!) Might just have to do my own resolution around kitchen ingredients to prioritize in 2019 :)
Love this and the new look of the site. I just adore you and your style. Sending love.