Whole-grain baked goods are, by nature, drier than baked goods made with refined flour. Sometimes this is a good thing — biscotti and crackers are supposed to be crunchy and dry, meant to be dunked into coffee or spread with savory soft cheese — but usually you want baked goods to be moist and perhaps [...]
What’s a grain, a flour, and a sweetener? Hint: it used to be a popular foodstuff in the U.S. back in the pioneer days, and it’s still popular in African and Indian dishes. You can make beer out of it, too. It has more fiber (and iron) than and nearly as much protein as soy [...]
Continue reading about A Grain Too Useful to Ignore — Especially for Breakfast!
Peanuts make my favorite butter and almonds and chestnuts make my favorite flours, but macadamias make my favorite nuts + chocolate combination. In this case, the final result was muffins. (Or — if you frost the muffins with melted chocolate and butter and pop them into the refrigerator for about 20 minutes to harden your [...]
Chocolate chips are great, but a few words of advice for my fellow chocolate purists out there: cocoa nibs are even better. The nibs are straight-up, unsweetened cocoa beans that have been chopped into rough…well…nibs. You know how steel-cut oats are whole oats chopped a few times across with steel blades? They wind up being [...]
How can you tell if someone is a professional recipe developer? If they have a freezer full of cranberries from May to September. That’s because we have to work four to five months ahead to be seasonal when magazines hit the newsstands, which means we’re always in season out of season. Hence cranberries on hand [...]
Continue reading about Crunchy, Whole Grain-y (and Quick) Breakfasts
If you want ultra-smooth peanut flavor, there’s something even smoother than creamy PB: baked goods and fry cakes made with peanut flour. (You can find peanut flour at your nearest Trader Joe’s or well-stocked health food store.) These whole-grain silver dollars — a smaller, flatter version of a pancake — are made with a combination [...]
