Why I Bake

Those that follow me on Instagram will know that I bake a lot.

Since the pandemic began to infiltrate life in the UK, I have been working and eating at home with much more time to cook and bake.

I began baking when I was a child.

As the last in a family of 7 children, I would often have to pitch in with Sunday dinner.

Marmalade Cake was a staple for dessert, and my favourite thing to help make.

In the years that followed, I continued to have a sweet tooth, but partying and studying, dating and travelling – left little time for baking.

A number of years ago I realised that gluten does not agree with me, and since last December I have completely cut it out of my life. The need to bake my own goods subsequently became important.

During Lockdown baking bread became a habit (and necessity) as well as making breakfast oat cookies, birthday cake and biscuits.

I have been staying with my family in London for the last few weeks and the baking has not stopped. (Though the produce does not last as long with the rise in eaters!)

After uploading a number of Instagram baking stories and feeling inspired to write poetry around baking I began to wonder –

Why do I bake?

I realised that I bake for the same reasons I write.

I feel compelled to, a primal urge that drives me seemingly having it’s own will and intent.

It is a heart-based activity that grounds and centres me.

So here we go, some of the tasty things I have been baking these last few weeks!

I started to experiment with baking Gluten Free Soda Bread, as I was unable to source any yeast. I love how quick and simple it is to make and how yummy it is straight from the oven.

I worked out how important it is to shape it before baking so that the correct height is achieved.

Recipe: https://www.letthemeatgfcake.com/gluten-free-irish-soda-bread/

I then began to develop a real eye for knowing when my batter had reached the desired consistency. I loved the look of it all before baking.

Blueberry Muffin batter needs to be just a little lumpy.

Chopped nuts needs to go on last thing.

Spreading out your cookies, leaves much more room to rise.

Gluten Free Blueberry Muffin Recipe: https://www.bbcgoodfood.com/user/5529476/recipe/gluten-free-bursting-blueberry-muffins

Banana Oat and Dark Chocolate Breakfast Cookies – Simply two mashed bananas, some oats and dark chocolate chunks.

Recipe: https://www.biggerbolderbaking.com/3-ingredient-oatmeal-chocolate-chip-cookies/

Much love and baking fun… Txx

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