I was raised loving food. It was laid in my foundation from the start. It all started with my mom. With her chocolate cake, blueberry muffins and countless other treats. It grew when I was a professional ballerina traveling and living out an entirely different and wonderful life. It expanded as I began to travel with the intention of experiencing remarkable food. It expanded yet again as I entered the restaurant industry as a pastry chef, and it solidified within me as I began building a life with my pizza-making restaurateur husband.
When I stepped off the stage and stepped into the world of pastry, I was in awe. The lessons and techniques I mastered there laid the foundation for how I bake, teach and think about food today. The thing I didn't expect to discover was my “why” for baking. The point where it all comes together. It's the feeling you get when you share something you’ve made with someone you love. The culmination of experience that happens as you bake! The whisk in the bowl, the scent of cake in the oven, the wildness of simple ingredients coming together and transforming. The face people make when dessert hits the table or when you say “we’re having pancakes for breakfast”... What is it about that face?!? Whatever it is, I love it. I call all of this “baking magic". I recognized that I could help people make, in their homes, the type of goodies we’ve come to expect only from a bakery or restaurant. Removing the misconception that baking is challenging. I could reach my friends who would never call themselves bakers and empower them to experience that magical feeling with their favorite people. AND I could do it while being inclusive and cognizant of all the different ways we choose to eat, live, love and celebrate today.
… and so Wild Rye was born!
Our baking mixes are inclusive, accessible and flexible. We are uncompromising on quality, obsessive about taste and relentless in our pursuit to share the good times. Because, for us it's all about celebrating, even the small things, as a community, with cake!
Here is one of my recipes that I share after I workout; Lean Protein Muffins. These moist, incredible tasting muffins are gluten-free, dairy free and refined sugar free.
Are you Vegan? Then substitute flax egg for the egg.
- 1 banana, mashed
- 3/4 cup pumpkin puree
- 1 egg
- 2T maple syrup
- 3T coconut oil, melted & cooled
- 1/2 tsp vanilla extract
- 1/2 cup almond flour
- 1/4 cup oat flour (or ground rolled oats)
- 1/2 cup LEAN protein (Xendurance Lean Plant Protein)
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. salt
- 1 1/2 tsp. cinnamon
- pinch nutmeg
- tiny tiny pinch cloves
- rolled oats and pumpkin seeds for topping
- Preheat oven to 350F & grease muffin tin
- Whisk together protein powder, almond flour, oat flour, baking powder, baking soda, salt and spices
- Mash banana and combine with pumpkin, egg, maple syrup, coconut oil & vanilla
- Combine wet and dry ingredients with whisk or spatula until well combined
- Scoop into pan, sprinkle with rolled oats & pumpkin seeds and bake 15-20 minutes.
Recipe Submitted By: Sarah Chisholm at Wild Rye Baking Co. wildryebaking.com
Wild Rye Baking Co. Wild Rye is a baking mix company designed for all the ways that people eat and celebrate today. With gluten-free and vegan options and adaptations, Wild Rye offers the sophistication of a bakery with the ease of pre-packaged baking mixes.