With extra time at home people are getting inspired in the kitchen! From delicious homemade baked goods and creative dinner ideas to fancy coffees, we’ve seen so many fun creations on social media. Below are a few of the biggest trends we’ve seen and how you can make them at home!
Whipped coffee has gone viral! You’ve probably seen it all over Instagram and Tik Tok. Known as Dalgona coffee, or whipped coffee, this drink is made by whipping instant coffee with sugar and water. It’s a simple but delicious treat that you can make with pantry staples you probably already have at home! We’ve used coconut sugar instead of traditional white sugar to make it a little more Well.ca!
How to Make Dalgona Coffee
- Add two tablespoons of hot water and two tablespoons of instant coffee to a bowl and mix until the instant coffee has dissolved. Stir in two tablespoons of coconut sugar.
- Either hand whisk or use an electric mixer to combine until the mixture is fluffy and thickened.
- To serve, fill a glass with a few ice cubes and one cup of your milk of choice. We love a good plant-based milk like Oat Milk! Spoon the whipped coffee mixture on top. Mix and enjoy!
Homemade Banana Bread
Why throw out ripe bananas when you can make a delicious treat with them?! Banana bread has become a staple for those who have found themselves doing lots of #QuarantineBaking to pass the time at home.
The Second Spring Organic Sprouted Wheat Banana Bread Mix is the perfect base for homemade banana bread. It’s so simple, all you need to do is add ripe bananas, eggs, and butter. If you want to take things up a notch, dress up your banana bread with some walnuts or chocolate chips.
Tip: Warm banana bread pairs perfectly with a glass of whipped coffee!
Sourdough Bread with a Gluten-Free Sourdough Starter
There may not be a bread shortage, but that doesn’t mean you can’t make some sourdough bread from scratch at home!
Now is the time to experiment with baking and treat yourself to delicious bread. Making a gluten-free sourdough starter is simple, but it does require some time and patience. This process usually takes 6-7 days to complete but the wait is so worth it!
How to Make Gluten-Free Sourdough
- Day One: Whisk together two tablespoons of buckwheat or brown rice flour, two tablespoons of rice flour and ¼ cup of water in a medium glass bowl or jar. Cover with a damp tea towel and leave to rest at room temperature for 24 hours.
- Day Two: Whisk together two tablespoons of the mixture you made yesterday (you can throw away the leftovers), two tablespoons of buckwheat or brown rice flour, two tablespoons of rice flour, and ¼ cup of water in a medium glass bowl or jar. Cover with a damp tea towel and leave to rest at room temperature for 24 hours.
- Day Three to Six or Seven (or longer): Repeat Step two using the previous day’s starter until the mixture becomes puffy, has a pleasant sweet-sour aroma, and bubbles/air pockets are visible under the surface. This process usually takes 6-7 days but could take longer.
Before using your sourdough starter in a recipe, you’ll need to refresh (feed) it.
- In a clean lidded jar, add ¼ cup of sourdough starter. To the starter, mix in 1/3 cup of room temperature water. Add three tablespoons of buckwheat flour and three tablespoons rice flour to the water mixture. Mix well.
- Wrap an elastic band around the jar at the height of the starter. This will give you a visual indication of how much the starter grows.
- Put the lid on the jar and allow the starter to develop at room temperature for 8-12 hours, or until it doubles in size. Time will vary! If your starter is struggling to double, place it somewhere warm.
- Once the starter has doubled in size, is bubbly and has a sweet-sour aroma, it is ready to use in your gluten-free sourdough bread recipe.
Bonus: Make Your Own Gluten-Free Flour Blend
Looking to do some more baking? You can use this easy, four-ingredient gluten-free flour blend in place of all-purpose flour in many recipes.
How to Make Your own Gluten-Free Flour Blend
- Combine 1 ½ cups brown rice flour, ½ cup potato starch, ¼ white rice flour, and ¼ tapioca flour.
- Optional: Add 1 tsp xanthan gum depending on the recipe.
- Store in a secure container in a dry place.
This recipe can be used to make muffins, cakes, waffles, crepes… The options are endless!
What kinds of things are you making to eat these days? Have you tried any new recipes? Are there any other food trends you’ve tried? Share with us on Instagram by tagging @welldotca!
Megan French is a Merchandising Associate at Well.ca. She loves staying active and is currently training for a half-marathon!