know thyself – coconut mochi cake w sweet red bean filling (gluten-free)

Confession time: this dessert baker has been cutting down on gluten and sugar. As an experiment–and thanks to one of my instructors at the gym–I’m eating less gluten and processed sugar in order to increase my energy level.

When I started this project to change my diet, my first thought was that I could never give up my desserts. Well, I didn’t need to slip down that path: it’s all about moderation. Many of you have asked how I can stay in shape and eat all the desserts that I bake (and sample from bakeries and restaurants). The simple answer is I don’t consume that much. I always share my desserts that I post here with friends. There have been a few incidents where M loved something so much that we would eat more than our fair share, but we would cut down on the next batch.

According to some experts, the secret to a diet is not to deprive yourself of the foods your crave but to know which ones and how much best suit your metabolism. I’m refining what my balance is so I can achieve an improved level of health while not feeling deprivations of vital culinary consumption. (There’s an awful lot that feels vital.)

When it comes to sweets, I still long for a sweet ending to a nice meal. I yearn for a nice treat to go with my afternoon coffee. By no means do I want to crush these desires–I seek alternate solutions that deliver satisfaction on a healthier plane. In this case, I wanted to combine two favorite childhood food sensations: chewiness of mochi and the earthiness of red beans. Though the red bean filling is cooked in sugar, it can still be a wise choice–in moderation.