Tuesday, March 2, 2010

A Hearty Snack

After deciding to make some small changes in our food choices, I decided to test them out on a baking project.

The changes are incremental, but I think necessary for me to feel better about what I feed my family. I got some non GMO (non genetically modified), organic unbleached flour and some of the same type in whole wheat. I mixed them in about a 3/4 - 1/4 ratio so I could use it pretty much for everything.

I also switched our processed sugar, which I only used for baking, to unrefined evaporated cane juice. It's not a huge change, but in a big family, small changes are workable.

I made pizza dough last night and the kids loved it, so that's a no brainer. Didn't taste much different. Since they're used to the organic whole wheat bread I've been buying, and we've never bought white bread anyway, I figured as much.

Today I made zucchini bread with some of the zillion bags of shredded zucchini I froze last summer. Frozen zucchini drains a lot of it's moisture when you defrost it, so 2 cups turned into one. I added a cup of shredded carrots to make up the difference. Then I halved the sugar asked for. I'm daring like that.

They looked kind of crusty coming out, so I feared they might be dry. Wrong! They were YUM! I had to stop the kids from gobbling them like cheap grocery store Oreo knock offs! The carrots lent a sweetness even my 8 yr old sugar fiend said was good.
Ahhhh, sweet success! Next, I try my hand at the food co-op. Do they sell air tight bins for 50 lb bags of organic non GMO flour?

1 comment:

  1. Best wishes to you and your family with all your healthy and delicious baby steps! :)