Love holds us up while simultaneously expanding us. It leads us where we may not want to go and yet need to in order to become one with Love itself. For me, this is my journey with Ayurveda. The journey started long before I had ever heard the word Ayurveda and will extend long after any formal studies end. Such is the nature of the science of life, of nature itself. It’s boundless and reminds us that we are too. It asks us to go beyond the fences firmly established in our minds, hearts, and even bodies.
When embracing an Ayurvedic approach to cooking and baking, you easily can encounter boundaries, especially in the beginning. You can feel far removed from Love’s embrace and freedom that once occupied your kitchen.
For me, baking without what felt like my beloved leavening agents felt nonsensical and a let down, frankly. It's not that Ayurveda bans leavening agents. It's simply that too much in the system creates excess gas, making it harder on our digestion of food and life.
Many months after Love’s first invitation to step the new direction of avoiding leavening agents, I have noticed a joy arising when my kitchen play reveals that nature’s goodness can combine in a such a way that yields soft baked goods with no artificial additives.
Joy isn’t the cookie itself. It’s the sweetness of watching old fences (habits) fade away, and greater integrity build!
3 Tablespoons oat flakes/rolled oats
3 Tablespoons oat flakes/rolled oats soaked in water 3 Tablespoons sweet rice flour
1/8 Teaspoon salt
1-1 1/2 Tablespoon milk (or substitute water)
1 Tablespoon ghee
Spices (e.g. cinnamon, cardamom, nutmeg, anise seeds, cloves)
Optional ingredients: nuts and shredded coconut