5 minute read
HOME AGAIN
FINDING MY WAY BACK TO “NORMAL” LIFE — SANS BAKERY
By Katie McCall, local food columnist
Spoiler alert: For those not familiar with the editorial world, publications plan their content calendars out a year in advance (sometimes more), which means I have a lovely prompt each month for writing. But the truth is, I often forget to look at the editorial calendar before I start writing this column, and somehow, it naturally fits right into the magazine’s theme. Maybe it’s just coincidence, or maybe fate. This month’s theme is “home” — and boy, that couldn’t be more accurate.
For new readers just joining, our brick-and-mortar bakery, Two Wild Seeds, officially closed at the end of August. We handed over the keys and walked out the back kitchen door with our hearts full and a true sense of accomplishment. Since then, we’ve received countless messages, emails and letters, thanking us for our contribution to the community. So many echo the same question: “What’s next for you? What will you do now that the bakery is closed?” Some days I feel like I owe an explanation, but the truth is, I find myself right where I want to be: at home, without an agenda. For the first time in over a decade, I’m home without the constant pull of a business that relentlessly demanded my time and energy. The never-ending, deafening ping of texts between myself and staff have silenced. The dozens of daily emails that once flooded my inbox have slowly come to a standstill. And perhaps more than anything, the emotional, ever-elusive tug of balancing my work and home life has disintegrated into thin air — overnight. Now, my calendar boasts overdue get-togethers with friends, family and colleagues. Mornings involve a quiet cup of tea as I plan the day, followed by breakfast at the kitchen island with my family and dropping my son at preschool for a few hours a week while I focus on my own professional food and writing projects. I have the flexibility to come and go as I please and dictate the flow of my day; in other words, I run the day rather than allowing the day to run me. And while cooking and baking has always naturally been a focus in our home, I’ve even noticed a shift in my approach to preparing meals. With this newfound time, I’ve taken a deep dive into my 150-plus cookbook collection (yes, I counted), planned meals and grocery shopped in a more methodical, less hectic manner (aka throwing every single thing that looks good in my cart at Trader Joe’s), with the goal of trying new cuisines and expanding my base of cooking techniques. So, when I’m asked what’s next for me, the truth is — I finally get to decide what lies ahead, and that’s incredibly freeing, even if it’s paired with a bit of internal guilt for not being “busy” in the same manner. Life is short, folks; it’s important that we hit the pause button every so often to evaluate our purpose on this planet and prioritize our health, goals, wishes and dreams. As a wife and mama to the sweetest little boy in the world and a girl on the way, I know being right here at home is the best place I could ever be — no explanation needed.
CHOCOLATE CHIP BANANA BREAD
WITH CINNAMON STREUSEL TOPPING
Gluten- and dairy-free, refined sugar-free My 3-year-old son loves baking with me, and banana bread was the very first thing we made together. Growing up, I always remembered warm, homemade banana bread sitting on the counter when I’d get off the school bus. It’s my favorite snack, and now my son and I can create our own traditions and memories at home with my decadent, guilt-free version.
Banana bread:
• 2 large bananas, mashed • 1/3 cup coconut oil, melted • 2/3 cup maple syrup • 2 eggs • 1 teaspoon vanilla extract • 2 cups almond flour • 1/4 cup all-purpose, gluten-free flour blend (Try Bob’s Red Mill,
Betty Crocker, etc.) • 1/2 teaspoon baking soda • 1/2 teaspoon sea salt • 1/2 cup vegan chocolate chips (Enjoy Life brand is our favorite)
Streusel topping:
• 3 tablespoons all-purpose, gluten-free flour blend • 2 tablespoons coconut sugar • 1 tablespoon vegan butter substitute • 1/4 teaspoon ground cinnamon • Pinch of sea salt
Preheat oven to 350 degrees. Grease your pan(s) with a light coating of coconut oil and set aside. (I used a 10x7 glass baking dish for this recipe and it turned out perfectly!) In a large bowl, beat together the mashed bananas, coconut oil, maple syrup, eggs and vanilla with a stand or hand mixer. Add the two types of flour, baking soda and salt. Beat again until the batter comes together. Fold in 3/4 of the chocolate chips and then pour batter into greased baking dish. Set aside for just a minute while preparing the streusel topping. In a small bowl, make the streusel by combining the flour, coconut sugar, vegan butter, cinnamon and sea salt. Combine gently with your fingertips until small, pea-sized crumbs form. Finish by topping the banana bread with the remaining chocolate chips and streusel topping. Bake 35-40 minutes or until a tester comes out clean. If using deeper loaf pans, increase baking time in 2-3 minute increments until done. Allow to cool at room temperature — and enjoy!
s C P ho to Vi ct or ia by Pho to
Katie McCall, former owner of Two Wild Seeds Baking Co., is a bona fide Midwestern girl. Raised on four acres of rural property in Yorkville, she was always taught to respect nature and all of its bounty. From foraging morel mushrooms in the woods to picking wild black raspberries for homemade jam, Katie feels most at home when in nature and preparing food for others. When she’s not creating new dishes in the kitchen (and writing about them) she can be found nosedeep in cookbooks, exploring the outdoors with her family — and eating … always eating.
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