While a lot of my work related to evangelizing healthy baking originated on Facebook and reached a very wide audience, the other platform that is helping me sustain it is the 15 million strong community of women – Sheroes .
I was invited to become a Champion in February and in the past few months the growth in the number of followers is incredible. While many people associate followers as a sign of their influence, for me the increase in followers simply translates into that many more individuals who believe in that philosophy that I stand for – healthy baking. And that is super heartening!
From 78 who wanted to know more about healthy baking in Feb, to more than 1500 who want to, in August – these are not followers, they are fellow believers!
And on that note, let me share a simple recipe with all of you.
I switch my baking trials between new bakes that include unusual flours like the previous one with with Red rice flour and regular comfort bakes like this Wholewheat Cane Sugar Marble cake.
It is just an approach that works for me because I can shift gears between a brand new and different flavour, and a tried and tested one. And that ensures that I don’t get bored or bogged down.
Creativity is exactly about that -to retain it you need to fuel it with new and explosive ideas but also sustain it with simple and regular techniques.
150 gms wholewheat flour
1 tsp baking powder
3 eggs, free range
140 gms cane sugar
140 unsalted butter, softened
2 tbsp unsweetened cocoa powder
Method – Sift the flour and baking powder multiple times. Beat the butter and sugar well. Add the eggs one at a time and incorporate them into the mix well. Add the sifted flour to the wet ingredients mix and stir it in. Do not over beat.
Divide this batter into two portions. Mix cocoa powder in 2 tbsp hot water and add to one portion. Mix well. Add spoonfuls of the two batters alternately to a prepared loaf tin. Use a thin knife to make a wave-like design.
Bake in a preheated oven for 30 minutes at 165 degrees C or until it is baked through.