Rose Huxford Loves to bake

I have been baking and focusing on whole food plant-based substitutions for about 18 years. It's been an enjoyable journey filled with trials and errors, but I have learned a lot.

This journey began when my children were very young, and my husband and I couldn't afford the "healthier" snacks and treats. However, we refused to buy the cheaper options because we knew they weren't good for our growing kids.

This motivated me to learn how to bake. It wasn't easy, and it's still a learning process today, but the health benefits of baking from scratch and incorporating fruits, vegetables, seeds, nuts, and other sources of vitamins, and minerals make it worthwhile to dedicate time each week to bake a batch of muffins or date balls.

Over the years, health problems became a reality for me. Around this time, I noticed my friends and family began developing food allergies, sensitivities, and conditions like heart disease and diabetes. This motivated me to dive deeper into baking tailored for individuals facing these challenges.

That's why I've dedicated myself to crafting baked goods for this audience, as well as for growing kids. Furthermore, baked goods can offer a chance for healing.