Today I interviewed Katelyn Lesk on Gluten Free-Way! Although we only met a few short months ago, it seems like it was a long time coming because we knew almost instantly when we met she would be a great guest for the show! Check out the link below on how gluten-freedom has become her lifestyle and her whys behind it! We had a great time chatting and I hope you see more of her in our Baked True North news moving forward.
Yesterday was my beloved’s 29th birthday… and being the healthy guy he is I kinda assumed he didn’t want a birthday cake. He had put up with my cake box experimentation for dad’s birthday and I thought that was enough. But on a walk the night before his birthday he revealed that there were TWO desserts he had been craving if he could have anything on his birthday… chocolate cake with chocolate frosting, and… that Eat n’Park pistachio pudding, er fluff, er whatever it is! He asked me if I could make a healthy version of either of those.
I have nothing against Jello specifically and although I, myself, am not a pistachio fluff type of person, can appreciate that it’s a familiar yum to him. I do not, however, have any idea how to make a healthy version of it that would taste remotely similar. It’s likely the fake pistachio taste that he loves… which I don’t know how to replicate. So I decided to try a healthy cake version and maybe give it a pistachio spin and try to kill 2 birds… without actually killing any birds, if you catch my drift.
The base of my cake recipe was from my dear friend Meredith who we interviewed last week on Gluten Free-way. Her recipe is actually a Carrot Spice Cake recipe. We had made it before and Nick had raved about how cake like it tasted for having so little flour and so many eggs!
So in order to turn this cake from carrot spice to chocolate, I simply swapped in 3-4 cups of zucchini for the carrots and 3/4 cup cocoa for the spices. It baked up basically the same and had a nice light feel to it from the eggs.
The special ingredients behind the pistachio creme was mascarpone cheese. The idea for the filling came from the idea of the pistachio fluffy stuff and although it wasn’t as strong flavored… it was in the right direction. It was predominantly mascarpone, stevia and pistachios. Then the ganache is the simplest thing and it’s so good… and it truly brought the whole thing together so he got his chocolate frosted cake with pistachio crumbles on top.
Everyone wanted in on this yummy and mostly healthy masterpiece. Unlike most heavy desserts I make… there was none left for friends. We are finishing up the last piece tonight (the very next day). Thank you to Meredith for her creative and healthy recipes that I can play around with! Sorry we didn’t save you a piece…
In this second episode I interview the “health queen” herself, Meredith Dykstra! Meredith and I met through my husband, Nick, when he used to work with her at a local functional nutrition health company. I always thought Nick was healthy until I met Meredith. She has expanded my health world with healing foods as well as other mental and physical healing techniques. She is a certified health coach and I do recommend you reach out to her if you have questions about anything she mentioned in the video interview. I do fully intend on bringing her back to dive more into the details for those who are interested in health science or health biology… which are probably just terms I made up to try to describe how much more of an educated conversation you have when she starts in!
Check out Meredith’s recipes on coachmeredith.blogspot.com, and I can honestly say you won’t be disappointed if you’re looking for truly healing food that you hope will taste good!
We briefly discussed in our conversation how gluten-free eating is important, but that does not mean that you can overdo gluten-free food items. I wanted to link back to my previous blog post on gluten-free verses healthy eating for a reference.
I also alluded to doing some bread making experiments which I haven’t shared with you all yet (other than a sneak peak on my Facebook page), but that blog post will be coming out soon as I finish up my experimentation! I think it will be worth the read. I have been doing so much baking recently that you will have to stay tuned to see what other surprises I am baking up! For starters… my newest cookie the SNICKERDOODLE is now available for purchase at Good L’Oven in Ross Township and for order on my page! But come back soon for more new gluten-freedom!!!!!!
One of my personal goals as a business owner, beyond bringing you delicious gluten-free goodies for purchase, is to build community. That is something personally I have desired for years, but has become part of my Baked True North vision now…
To create a community of educated eaters.
So, I am embarking on a new side of my blogger-hood and business ownership… A YouTube channel! It is all just a lot of fun, in effort to bring the local gluten-free community together. It is not an opinion video, not of me telling you what I think… But rather sharing experiences of others in order to learn and come together. And as a brain-child, it was born…
Baked True North’s GlutenFree-Way: a “carpool karaoke” type interview with the gluten-free community.