The Happy Middle
A manifesto for baking balance in 2026, and biscuits. Plus, a recipe for Spiced Granola.
Hello and happy new year lovelies! I hope you all had a good one. Sending you love, light and joy for the year ahead.
After a break, today we have a little update on what to expect from Bake Experiments in 2026. Thank you, as ever, for being here. It is such a joy to bake and hang out with you all.
I used to love the whole ‘self improvement’ bandwagon. Writing out your resolutions for the new year in a brand new shiny notebook, the possibility of reinventing yourself. Promising yourself that you would definitely stick to them, this time.
Over time, I’ve become jaded with the concept. As writer Oliver Burkeman points out, in his Seize the Day article in this week’s Guardian: “It starts from the premise that there's something badly wrong with you, which you need to fix.”
When in reality, I didn’t need fixing. Other than the deep seated belief that, well… I needed fixing.
And in the vein of ‘doing pretty well as I am, thank you’ on Bake Experiments in 2026, we shall be continuing with the same instructional, clear content;
Recipes & technique experiments,
Quirky flavour combinations,
Pretty photography,
Micro bakery lessons,
Bitesize history & folklore.
Elegant showstoppers of pastry and cake and meringue, oh my!
What else to expect from Bake Experiments in 2026
What I am still very much down with, is New Year intentions. Nothing more fun than a mood board with a sparkling vision for the year ahead.
And the word that keeps coming up for 2026, is Balance.
It may be healthy living January, but I don't want to deny myself the foods I love. Been down that road. As a Mama, I don't want to teach my children that to be their “best self” they must adhere to strict denial and ban food groups.
Yet, with all this recipe testing of the sweet stuff, the pendulum has swung too far the other way. Perhaps unsurprisingly, my lifestyle has become er, sugar laden to the point of sheer hedonism. This isn't something I want to teach my children either. And it is having an impact on my health too.
So, for 2026, my intention is to find somewhere in the happy middle; Baking with Balance.
I want to teach my children to bake with nourishment in mind, rather than strict denial. To bake with self love and kindness, rather than punishing perfectionism.
I want to teach them that if they do want to treat themselves to something decadent, then to make something high quality in ingredients, flavour and presentation. And to savour every mouthful with ecstatic, unbridled joy. Because we all deserve that from time to time, don't we?
Nourishing savoury and healthier recipes
In Seize the Day, Oliver Burkeman suggests; “instead of focusing on the food groups you plan on banning yourself from consuming this year, are there healthier styles of cooking about which you might genuinely enjoy learning?”
A key intention for Bake Experiments this year - while still celebrating special occasion showstoppers - is to investigate more savoury bakes, and experiment with tweaks to make bakes healthier, using everyday ingredients. While still being delicious, and absolutely beautiful to look at. (It can be difficult to make healthier bakes patisserie level pretty.)
The sweet stuff may be my comfort zone, but I can do savoury. And I have my sights on giving my chicken and chorizo pie a glow up. Keep your eyes peeled for savoury recipes from me in 2026.
Plus, more healthier twists on recipes, including;
More vegetables in bakes - like this Dukkah Spiced Parsnip Cake.
Mini and lower sugar olive oil bakes - like this Lighter Lemon Sponge.
And, starting the day right with healthier breakfast cakes - like these Almond and Apricot muffins.
I’ve pulled these recipes out of paywall for you to enjoy during the month of January.
Oh, and BISCUITS (Cookies)
It has been noted that my shortbread and cookie posts are far away my most popular. Well, I aim to please! So, I am leaning into this with a biscuit series in 2026, with history and recipes to boot.
While all my content is free for three months, if you would like to become a paid subscriber and support my work, then thank you! I am most grateful. Everything I personally earn on Substack, I donate to the World Central Kitchen.
Lower sugar Granola, with fennel and allspice
It seemed only right to kick the year off with a simple breakfast recipe. I have adapted my usual granola recipe so it contains half the syrup, instead using polyphenol rich walnut oil and frothy egg white to bind. Genuinely, my husband preferred this lighter version.
Give the fennel and allspice a chance, they give a pleasing warmth alongside the roasted pecans and hazelnuts. Much appreciated at this frosty time of year. If you are nervous of the fennel, just use half a tsp instead of a full one.
Level: Easy
Serves: Around 10 portions
Time: Around 45 minutes
Equipment Needed: Stand mixer or electric whisk, 25cm x 35cm baking tray, an airtight jar or container.
Ingredients
60g pecans, broken into rough pieces
40g flaked almonds
25g chopped and roasted hazelnuts
100g pumpkin seeds
240g oats
Pinch of salt
1 tsp fennel seeds, crushed in a pestle & mortar
1 tsp allspice
3 tbsp maple syrup
2 tbsp walnut oil
1x large egg white
Method
Preheat your oven to 180°C/160°C fan/356°F
Place the pecans, almond flakes and pumpkin seeds on a tray and place in the oven for ten minutes until very lightly browned, stirring occasionally to ensure they are evenly toasted.
Once toasted, chuck into a large bowl, with your oats, pinch of salt, crushed fennel seeds and allspice.
Pour in your maple syrup and oil, mixing until well incorporated.
Using a stand mixer or electric whisk, whisk up your egg white until frothy and pour over the oat mixture. Mix until well combined.
Line a baking tray with parchment and spread your granola evenly across it.
Place in your oven for around 30 minutes. Being sure to mix and turn your oats around halfway through, until they are golden brown and well toasted.
Remove from the oven and leave on a rack to cool.
Once cool, pour into an airtight jar and store in a cool place. This granola will keep for a few weeks.
Super with milk, blueberries and apple slices, or yogurt and tinned pears.
Until next time…
Have you heard about the Bake Experiments Recipe Index? An easily searchable one stop shop for all Bake Experiments recipes and experiments.
I predict you are going to have a banner year filled with personal growth and success. This time next year, I will simply write - I told you so 😉🎀
Oh - and I am going to make my son the granola, he will likely eat it all in one sitting!
Well this sounds like an intentional year I can get behind. I know there was a lot in here about making baking healthier, but I read “it’s the year of Shell’s biscuits”.
I’m definitely on board with that.