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Posted by Ksenia Tkacheva on July 27, 2017

Not All Pancake Mixes Are Created Equal

A baking mix is an excellent way to save time, money and reduce waste while creating a delicious stack of pancakes/a batch of cookies/a tin of cake in no time at home. Baking mixes have been around for ages, and it's been a rarely questioned category. Betty Crocker mixes have been around since 1921 and are a firm favorite of the US consumers. The image of Betty Crocker has survived several generations, enduring political, societal and economic changes. Read the label at the back of their pancake mix more carefully, and you'll see that it contains palm fat and dextrose....

Posted by Ksenia Tkacheva on January 17, 2017

5 Ways To Replace Eggs In Baking

The number of vegans in the UK grew by 360% over the past decade. Nearly half of them are young adults aged 18-34. Few things have contributed to the rapid rise of veganism: health, environmental concerns, animal welfare and, to a great extent, social media. Only 10 years ago it was cool to drink, smoke, experiment with drugs and be skinny to the point where one appeared sickly. Our social media feeds were endless streams of drunken parties and sleepovers. Thankfully, these days the trend has turned: we drink vegetable smoothies, practice meditation and exercise to be healthy and look...

Posted by Ksenia Tkacheva on August 31, 2016

How to Use Whole Wheat Flour (Contains Gluten)

Some time ago, when gluten was made something of a villain, everyone assumed that baked goods necessarily have to be gluten-free to be healthy. For a number of people who suffer from celiac disease and some other conditions related to gluten and wheat this is certainly true. For the rest of us, however, baked products made with gluten-containing ingredients can be just as healthy! Although all our mixes are gluten-free, we still sometimes use non-GF flours in our home baking and want to share some tips with you.

Posted by Ksenia Tkacheva on August 31, 2016

3 Healthy Alternatives to White Flour

Let’s start with a little Flour 101 here.

Traditional white flour that our grandmothers have used for centuries is made from wheat grain kernels. The kernel itself has three layers: the bran, the germ and the endosperm. The bran contains fibre, the germ - nutrients and fats and the endosperm contains starch. Back in the days when all flour was ground by stone mills, it was good for you because slow grinding ensured that all three layers of the grain are eaten together.

Not All Pancake Mixes Are Created Equal

5 Ways To Replace Eggs In Baking

How to Use Whole Wheat Flour (Contains Gluten)

3 Healthy Alternatives to White Flour

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