Green Baking… eggs, but no ham.

Half of this post is an exciting science mistake/discovery and half of this post is a promotional product pitch.

It all started with an order.  For me it usually does. I may have launched my business on the fact that I make darn good gluten-free chocolate chip cookies, but I have since realized  that most of the time people order bakes goods, they are looking for something special.  Chocolate chip cookie are a regular delivery for me to Good L’Oven, but this particular week they asked for half of the order to be Snicker-doodles.

For those who don’t know, snicker-doodles are cinnamon sugar cookies. So, I knew my usually cookie dough base, boasting a peanut buttery taste, was going to be too strong for this cookie.  I do love baking with butters though. Nut butters are a staple for my cookies.  So in the quest to find a more mild flavor that wouldn’t drown the cinnamon, I got some sunflower butter to experiment with. Sunflower butter is just like a peanut butter, but is not as strongly flavored.

So, after I whipped up a batch with the sunflower butter, I split one in half for Nick and I to try, and you wouldn’t believe what I saw…

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The middle of the cookie was bright GREEN.

At first I panicked… and I was trying to remember from high school chemistry if it was possible that my blender and metal bowl had caused some chemical reaction with an ingredient. So what other choice did I have but to go to Google. I searched “why is the middle of my cookie green?!!” For some reason I was sure Google would know and this time I was not let down.

Apparently, I was on to something with my limited chemistry memory, but it was the sunflower seed butter and the baking soda! The chlorophyll in the sunflower seeds reacts with the baking soda when I baked it, causing the green color to appear in the middle when the cookies cooled. Thankfully the cookies were edible! And we sure did eat them up. So, I gave one to my trusty, foodie, health friend Meredith to test and make sure she survived. She did. I however did change the recipe before delivering said baked goods to my customer. (phew!)

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(side note that I bragged to my best friend and high school chemistry lab partner about my discovery… and we determined that this was more than we may have ever learned in high school…)

Now I promised there would be another part of this post that is more promotional product pitch… Green Tea Mini Muffins! I recently received an order for a few batches of green mini muffins for St. Patty’s day.

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So here they are… green tea mini muffins! They have a light green color, so I left some plain, some with crushed pistachios and some with mini chocolate chips. Great morning treat for the breakfast event and so cute too! I might try to make them a touch greener, but I am very happy with them and they are now available for order!

  • $6/dozen for the plain minis
  • $7/dozen for either of the toppings

Let me know if you want to order these for your St. Patty’s get-togethers by shooting me an e-mail at bakedtruenorth@gmail.com or message me on my Facebook page… or scroll up to the Contact link and shoot me a note there!

Thanks to everyone for tuning in for some green fun! Happy St. Patty’s Day (a bit early)!

Have a Cookie,

Lauren

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