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Ingredient Guides
Baking beyond wheat: An oatscapade
Move over, oatmeal. Oat flour — and Rose Wilde — are entering the dessert chat.
Jan 30
•
Caroline Saunders
20
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Baking beyond wheat: An oatscapade
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Adventures with aquafaba
Bean water is meringue-able, if you know how to floof it
Nov 28, 2023
•
Caroline Saunders
11
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Adventures with aquafaba
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Kernza could transform farming
But only if bakers get in on the flavor games
Aug 29, 2023
•
Caroline Saunders
14
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Kernza could transform farming
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Recipe: A salted moringa glaze for sugar cookies
And the easy marbling technique to up your decorating game
Jul 11, 2023
•
Caroline Saunders
6
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Recipe: A salted moringa glaze for sugar cookies
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Meet moringa
Pastry chef Kaitlin Guerin on baking with the magical, matcha-like ingredient that may be crucial in the climate era
Jul 4, 2023
•
Caroline Saunders
9
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Meet moringa
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Recipe: Cookies au sarrasin (buckwheat cookies, French style)
1 bowl, 1 happy little pseudo-grain, just 10 minutes of prep
Jun 27, 2023
•
Caroline Saunders
8
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Recipe: Cookies au sarrasin (buckwheat cookies, French style)
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Spotlight on buckwheat
The first in a series on baking with climate-hero ingredients
Jun 20, 2023
•
Caroline Saunders
7
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Spotlight on buckwheat
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