No judgment here. I used to buy fat-free everything and thought that it was better to load up on a bunch of unreal ingredients and super processed starches so that I could avoid even half a gram of scary fat. Nowadays, my meals are much more satisfying (and tasty) with the addition of avocado, nuts, and olives.
If you’re still eating the 90’s favorite fat-free devil’s food cake or vanilla creme cookies, hear me out. Instead of eating a dozen of those “things“, you could eat a moist piece of cake made with full fat dairy and get so much more pleasure, fulfillment and nutrition. You’ll also end up eating fewer calories because those snack cakes add up even sans fat. Whole foods (with all their luscious fat) are where it’s at!
Back in March at this year’s Expo West, I had the pleasure of meeting Tim Joseph, founding farmer and CEO of Maple Hill Creamery. If you haven’t listened yet, this is the perfect time to tune into my podcast where I interviewed Tim about MHC and specifically about grass-fed dairy. The best food for cows is grass, and let’s face it – when you have dairy products, you are what the cows eat. I’d much rather be grass than genetically modified corn and soy.
If you’re not convinced that grass is a better choice (tough crowd!), what if I told you that the cow’s diet affects its gut flora, digestive health, and the nutrition of their milk? Grass-fed means thriving microbiota, happy bellies and more omega 3’s.
Ok, one more really good reason for grass-fed dairy (aka Maple Hill Creamery): THE TASTE. My taste buds have voted and the flavors, mouthfeel, and did I mention flavor, make all the difference.
Getting to know Maple Hill Creamery – the people, the farmers, the quality, the amazing products – makes their dairy taste even better. You know what I mean. When you can stand behind something and know that it’s good in more ways than one, it feels even better when you enjoy that cup of yogurt or glass of kefir.
Oh but it gets better! You can take that yogurt and do more than just eat it out of the container. You can make an irresistible cake and decide whether you want to share the goodness.
This recipe uses Maple Hill Creamery’s Drinkable Yogurt in my favorite maple flavor which isn’t made with lame artificial flavors. The ingredients are pure and simple:
If you are a fan of mochi or sticky rice, you are going to love this chewy loaf cake which is moister than moist and full of maple flavor from the yogurt and maple syrup. You can also pan-fry the slices and drizzle with extra maple syrup if you’re feeling especially fancy.
Makes 12 Servings
2 cups mochi flour
1/2 cup sugar (use maple sugar for extra maple flavor)
1 1/2 tsp baking powder
1 cup milk
1/4 cup maple syrup
2 Tbsp melted butter
1 tsp vanilla extract
Preheat your oven to 350°F. Generously grease a loaf pan and set it aside.
In a large bowl, whisk together mochi flour, sugar and baking powder.
In a medium bowl, combine yogurt, milk, maple syrup, melted butter, vanilla and eggs.
Add the yogurt mixture to the flour. Whisk until completely smooth.
Pour into your prepared loaf pan and place in the oven for 40 minutes. Rotate the pan and bake for another 30-40 minutes. Use a wooden skewer to test for doneness – it won’t come out clean, but it will only have some sticky crumbs, not wet batter.
Let cool for at least 5 minutes in the pan before removing from the pan onto a rack to finish cooling. Use a butter knife to carefully go around the edges if the loaf is sticking to the pan. Slice and eat with gusto!