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How Dietary Restrictions Are Forcing Pastry Chefs to be More Creative (+ 2 Recipes)

by Nika Goddard

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When we think of a good meal, we all have our own personal preferences, but pastries are commonly found on our dinner tables. The 21st century didn’t just bring a technological boom; it also brought some medical conditions that keep many people away from their favorite activities or foods.

In order to overcome these conditions, doctors and researchers gathered their knowledge and tried to find solutions. Considering that some medical conditions are caused by a certain incompatibility between the compounds in certain food and our own bodies, a new necessity was born. People had to search for products suitable for their conditions, and it was not easy. The market had to adjust to the people’s needs.

A large variety of dietary restrictions had to be taken into consideration in order to meet the clients’ special requirements, and professional kitchens had to overcome this obstacle when preparing meals. Chefs have started creating tasty dishes using strategic substitutions. These dishes usually cater for the popular diets that people follow nowadays, such as the vegan, paleo, or gluten-free diets This situation is not only valid for regular food but also for desserts. Pastry baking is not excluded from this equation. 

Chefs all over the world are preparing tasty dishes for people with dietary restrictions. Even if it might not sound delicious at first, you should try some of their pastry creations and you will change the way you look at them and the way you bake!


Dietary restrictions are setting new trends in bakery & pastry




According to profile magazines, it seems that special-diet-designated desserts will set the culinary trends for 2018. Restaurants and bakeries all over the world are facing the challenge of creating dishes in accordance with people’s needs. This means they have to cook for those who are not allowed dairy, gluten or any other common ingredients found in pastry. It is very important that restaurants find the best recipes to satisfy the increasing diet request.

Using soy milk or coconut milk, some chefs manage to develop desserts that anyone can enjoy. There are even restaurants that succeeded with their menus and managed to have a large variety of vegan and gluten-free dishes. Some of them even offer salted caramel or brownies. A good restaurant is usually committed to its customers by investing in quality food and services. When this happens, paid marketing is no longer be necessary.


Tasty vegan, gluten-free recipes




If you are trying to please someone in the family or you are simply interested in baking for others, you first need to try some of the substitutions yourself. For example, one secret ingredient that can be used to replace eggs is flaxseed mixed with water.


Chocolate zucchini bread




If you never tried chocolate zucchini bread, now is the time to do it! It takes 5 minutes for the flaxseed to soak in water (your substitute for the eggs). Then, using a mixing bowl, start whisking in the maple syrup, applesauce, coconut sugar, baking powder, cocoa powder, sea salt, and baking soda. When the mixture is ready, add almond milk, then melted coconut oil and, after that, the grated zucchini. In order to make it tender, use oat flour, gluten-free flour, and almond flour. Stir in some dairy-free chocolate chips, then transfer to a pan lined with parchment paper. Leave it for 45 minutes to an hour at 375 degrees Fahrenheit. Before moving to a plate or a rack, leave it out to cool for 5 minutes.


Vegan and paleo-friendly pumpkin blondies




A good recipe for pumpkin spice blondies that will serve the needs of people who keep a paleo or vegan diet is a “gold mine.” Whisk in coconut flour, coconut sugar, arrowroot, almond flour, cinnamon, baking powder, baking soda, and pumpkin spice. Stir in almond butter, canned pumpkin, maple syrup, and apple vinegar until they are fully combined. Use a baking dish that you greased before to put the batter in and then smooth it in with a spatula. It takes 24 minutes at 350 degrees to have it done. Before serving, let it cool for 25 minutes.


If you start getting familiarized with the healthy baking substitutions to use in your daily dishes, you will be able to improve your the variety of your meals and desserts. Just think of the moment when you discovered a new ingredient and how happy you felt knowing that everything tastes better thanks to such a small thing. 


Discover mouthwatering dishes and divine desserts on a culinary and cultural holiday that will open the doors to new cuisines and the fascinating secrets behind them!

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