Monday, January 18, 2010

Sweet Dreams (Are Made of This)

Anyone who dabbles in the science of alternative baking knows how complex it can be. Your goal is to please someone who that can't indulge in regular sweets. But if you can convince other palates along the way, you have your second type of customer: someone interested in a more nutritious, holistic approach. Sweet Freedom Bakery's results were impressive for those in the food industry and those with dietary restrictions.

Of all the agave-sweetened, de-glutened, vegan munchies, the cinnamon sugar loaf held the most expert texture. There was moisture, a light spice, and some coffee-cake-like crumb. A tall glass of rice milk and I will give you five minutes alone.

On to a square of goo known as a brownie that was chocolatey beyond comprehension, but was missing that essential cakey edge of most flour-laden brownies. It would have done fine if it had called itself fudge.

I know some cupcake elitists would not approve of the healthy-tasting vanilla cupcake. There was very little sin in it. It does remind me of the Babycakes version (the entire shop does, but that's what I like about it), but the cake is a bit gummy and you can definitely detect that it is gluten-free. Gumminess occurs during the mixing part of the baking process if gluten-free flour and wet ingredients are not properly introduced. I personally liked this one and ended up finishing it, but nobody agreed with me. I prefer a savory muffin cupcake over an enormous, sugary one. It's a lonely club.

The chocolate chip cookie sandwich was a big, soft undoer of restraint. It was a successful, chewy-style cookie filled with icing, another one of Sweet Freedom's best items.

Ingredients are the most important thing to me. Flavor comes secondary, but that's because I believe in fine ingredients used the proper way that will create those flavors I am seeking. Sweet Freedom is working with the right stuff.

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