FLOWERS, FLOURS & FERMENTING

This past year our Instagram feeds have been bombarded with everything from elevated toast to black burger buns and unicorns. But, what’s the next big thing in the world of bakery? Here’s a taste of what’s to come…
Trends, Baking, Gluten Free, Trending, Flowers, Free From
September 05, 2018
By Katelyn Allegra

Unbaking
Say hello to the baking trend with absolutely no baking involved! From bliss balls to raw bars, raw cheesecakes and cakes, these unbaked versions look as indulgent as their baked counterparts, but they offer some bonus health benefits. Loaded with fruit, nuts, seeds, coconut oil and trendy super powders like matcha, turmeric, maca root, spirulina and acai, the creations are often described as ‘conscious desserts’ since they’re free from wheat, gluten, egg, dairy, soy and refined sugar.

Heirloom Grains & Flours
One trend is often born as a backlash to another, and the rise of baking using lesser-known heirloom grains is a good example of this. Just when you’ve become used to living a gluten-free life, it turns out that baked goods and cereals might not be the enemy after all – especially when they’re stoneground to keep all the good stuff inside. With options such as spelt, kamut, freekeh, sorghum, barley and buckwheat flour, each with their own flavour, texture and nutrients, why would you want to bake with just one kind of wheat? (Turn over to find out more about the range of alternative wheats available at Spinneys.)

Free From Baking
By now, we’re quite used to having gluten-, sugarand dairy-free options available, and that trend isn’t about to go anywhere – not when we have even more options to choose from. Natural sugar alternatives are still a big deal as the fight against refined sugar continues. Honey, maple syrup, coconut blossom sugar, jaggery or palm sugar, unrefined muscovado sugar and molasses all promise sweetness from a less processed source. There’s even a date ‘sugar’, made from dried, ground dates, that works wonders in baking.

The Rise of Sourdough
As evidence grows that slow-fermented bread may be easier to digest, we’ll be seeing sourdough popping up in everything from waffles, cookies, doughnuts, scones and even chocolate cake. Guthealthy bakes? Count us in!

Petal Power
It’s all about the flower power this year as blossoms make their way into our food, drinks and bakes to add a subtly sweet taste and floral aroma. Think lavender and rose water lattes, elderflower ice cream and violet marshmallows. They won’t just be in our food but all over it too. Buds are becoming a way of establishing that healthy food can look great, too, so expect to see petals poured over everything.

Big On Japan
Miso, yuzu, wasabi, matcha tea, savoury umami, and seaweed are all making their way into baking this year. Japanese cuisine is well known for being healthy so it’s no surprise these power-packed ingredients are becoming popular in desserts. If 2015 was the year of salted caramel then 2019 is going to be the year of miso caramel.

Katelyn Allegra is a South African food stylist, food photographer and recipe developer with over 10 years of experience in television and magazines. Her baking and dessert blog, TheKateTin.com has won multiple awards, and her beautiful Instagram feed will make you hungry. Katelyn is known for her insatiable sweet tooth and creating recipes that are accessible to all who share her obsession with baking.