Tag Archives: Whole Wheat Pastry Flour

Buttermilk Cranberry Honey Scones

Cranberries are tart and have an unique flavor. They are loaded with antioxidants and are considered a superfood. They are rich in vitamin c and fiber. These magic berries are not just for the holidays, they are very versatile because you can add them to your salads, cereal (hot or cold), baked goods like muffins and quick breads. They also pair nicely with turkey, chicken, and pork. One of my husbands favorite chicken salad recipes contains cranberries and almomds. So they are definitely not just for your Thanksgiving dinner.

These scones are egg free! And if you wish to make them vegan use almond milk instead of buttermilk and maple syrup instead of honey.

This recipe yields 14 mini scones

Pre-directions: preheat oven to 375 degrees. Cooking spray your scone pan and set aside.

Ingredients:

2 cups of whole wheat pastry flour

1/2 teaspoon of ground Vietnamese cinnamon

4 tablespoons of honey

2/3 cup of low-fat buttermilk

1 teaspoon of pure vanilla

1/2 cup of coconut oil

2 teaspoons of baking powder

1 1/2 teaspoons of baking soda

A generous 1/2 cup of dried cranberries

The zest of one Clementine (about 3/4 tsp)

Raw sugar optional for sprinkling

Directions:

1. In a measuring cup add buttermilk, honey, vanilla, and orange zest. Allow ingredients to marry well working on the pastry dough.

In a medium bowl mix flour, soda, cinnamon, and baking powder.

2. Add in the coconut oil and cut into pastry flour with pastry cutter or your own hands. I prefer the ladder method. The end result will be the sam, you want the mixture to resemble wet sand.

3. Add in wet ingredients. Use a wooden spoon to mix together scones. The batter will be wet.

4. Use a size scoop 24 to place batter into prepared scone pan. Sprinkle with raw sugar. Bake for 18-20 minutes at 375 degrees.

5. Remove from the pan after cooling for 5 minutes in the pan. Allow the scones to cool for the remainder of time on a wire rack.

These scones have a beautiful golden brown hue to them due to the honey and whole wheat pastry flour.

Whole Wheat Buttermilk and Honey Biscuits

Homemade biscuits are very quick and easy! These are super special because the honey used in them was harvested by my husband’s good friends parents. They go perfectly with applebutter or pumpkin butter and also biscuits and gravy.

Biscuits and gravy are one of my family’s favorite breakfasts so that is what we had them with today.

This recipe yields 15 biscuits

Ingredients

2 cups whole wheat pastry flour, sifted

1 tablespoon honey

1/2 cup vegetable shortening or coconut oil

1/2 tsp kosher salt

4 tsp baking powder

1 egg

2/3 cup buttermilk

Directions:

1. Preheat oven to 425 degrees and line a half sheet pan with parchment paper.

2. In a large bowl sift flour, salt, and baking powder. Add shortening. Cut the shortening in to flour with pastry cutter or two knives.

3. In a small vessel mix honey, buttermilk and egg.

4. Pour liquid minute into the dry ingredients. This will be a very sticky dough.

5. Place dough on well floured pastry mat (this just makes for way clean up). Roll out to 3/4 inch thick. I made mine thinner to yield more biscuits.

6. Cut biscuits with either a glass drinking cup or I found a beautiful gem of a biscuit cutter at an antique store (as pictured).

7. Place biscuits spread evenly on a loner half sheet pan. Bake for 8 to 10 minutes.

8. Remove from oven and place on a wire rack to cool. Or slightly cool before adding your favorite topping…. Applebutter, jam, honey or biscuits and gravy.

Ginger Oatmeal Raisin Bars

These are a sample of whole grain goodness. My kitchen smells amazing while these are baking in the oven!

Ingredients:

3/4 cup whole wheat pastry flour

1/3 cup raisins

1/3 cup chopped toasted pecans or slivered almonds (I used a combo since I had some roasted pecans leftover from another baked good)

1/4 cup canola oil

1/2 cup raw sugar

1 egg

1/2 tsp baking soda

1/2 tsp kosher salt

2 TB crystallized ginger

1/4 cup ground flaxseed

1 1/3 cup 100% old fashioned oats

1 TB honey

1 tsp good quality vanilla extract

1/4 tsp almond extract

8 by 8 glass baking dish

Parchment paper

This recipe yields 8 bars or 9 squares

Directions:

1. Whisk together oil, honey, sugar, flaxseed,egg,extracts in a large bowl. Mix well to incorporate. Add in flour, salt, soda, and oats. Use spatula to incorporate the dry ingredients throughout. Fold in raisins and nuts.

2. Place parchment paper into baking vessel. Pour batter evenly (it will be thick pasty like) into dish press with spatula.

3. Bake for 25 minutes. Remove from oven allow to cool for 10 to 15 minutes befor cutting into bars.

4. Enjoy!

Banana Bread Scones

I thought about making banana muffins and then it hit me why not make some banana scones. I had a few really ripe bananas and decided I needed to use them fast (or freeze them but where is the fun in that?). This is a very fast breakfast treat and perfect for the weekend !

This recipe yields 16 scones using a # 16 scoop.

Preheat oven to 400 degrees.

Ingredients:

1 1/2 cups whole wheat pastry flour

1 1/2 cup ap flour

1/3 cup of sugar

1/2 tsp kosher salt

1 TB baking powder

2 TB coconut oil

2 TB canola oil

Pinch of nutmeg

1 tsp pure vanilla

1/2 cup buttermilk

1 large egg

3 small bananas (1 heaping cup mashed)

Directions:

1. Whisk in a large bowl both flours, salt, baking powder, nutmeg, and sugar.

2. Add to the flour mix the coconut oil and using hands cut the coconut oil into the flour until evenly distributed. Almost like wet sand. Set aside.

3. In a separate small bowl mix together canola oil, milk, vanilla, and egg.

4. Add the wet batter into the dry ingredients and mix with wooden spoon. Batter will appear dry but not for long. Fold in mashed bananas. Mix until no dry residue remains. Be careful not to over mix.

5. Use a # 16 scoop to portion out on parchment paper lined 1/2 sheet baking pan. Place 6 to a pan.

6. Bake at 400 degrees for 14 to 15 minutes or until lightly golden brown.

7. Remove the scones from pan right away and allow to cool on wire rack or serve warm.

Enjoy!

Pictures below for steps:

Banana Oat Cookies

I picked up a 1970’s cookie cookbook at a local loved flea market. I was reviewing the recipes this past weekend. I found many that peaked my interest. I found one in particular that I just couldn’t wait to try since I have an abundance of ripe bananas. I made many modifications to make the recipe more up to date and less sugar and transfat. I also added more whole grains as well. These cookies are crisp on the outside and light and fluffy in the inside.
Ingredients:

1 1/2 cup mashed ripe banana

1 1/2 cup whole wheat pastry flour

1 3/4 cup 100% old fashioned oats

1 tsp pure vanilla extract

1/4 cup extra virgin coconut oil

1/4 cup canola oil

3/4 cup granulated sugar

1/2 chopped walnuts

2 TB grounded flaxseed

1 egg

1 tsp kosher salt

1/2 tsp baking soda

1 tsp ground vietnesse cinnamon

1/4 tsp ground nutmeg

Directions:

1. Preheat oven to 400 degrees and place parchment paper on 1/2 sheet pan and set aside.

2. In a medium to large bowl, mash bananas, coconut oil, and canola oil together. Add vanilla and egg to mix & whisk to incorporate. Set aside

3. In a separate medium bowl whisk together oats, flaxseed, flour, salt, soda, nutmeg and cinnamon. Pour the dry ingredients into the wet batter. Use spatula to fully incorporate the ingredients together leaving no dry residue. Lastly fold in walnuts until evenly distributed thought cookie batter.

4. Using a number 60 scoop portion out cookies 12 to 14 to a pan. Place the pan in oven for 10 minutes or until cookies form a light golden color on the exterior.

5. Remove from the pan immediately and cool the cookies on wire rack.

Enjoy!

Rhubarb Strawberry Coffee Cake

Recipes yields 16 pieces!

We made this for the Mother’s Day brunch. My mom saw the basic recipe in the local newspaper back home. I wanted to use up some rhubarb and try to decrease some of the fat in the recipe. I don’t think it will be missed. Not to mention there was not a piece left ! No joke…

May 2016 UPDATE:

This recipe was also featured in Taste Of Home Magazine April/ May 2016. I made it again for our 2nd Annual Mother’s Day Brunch May 7th. Taste of Home suggested freezing this cake, if you want to make it in advance. This year I did, I made the cake a few days before the brunch. Once the cake cooled completely out of the oven, I wrapped the entire cake (still in the springform pan) with plastic wrap and placed it in the deep freezer. I took it out 3 hours before our event, and allowed it to cool at room temperature, it was still very cold and firm similar to a cheesecake. Which was okay, but if you want to thaw the cake out completely I recommend taking the cake out the night before and letting it thaw in the refrigerator.

The Mother’s Day Menu for this year 2016 was:

Rhubarb Coffee Cake (recipe below)

Yogurt Bar with Greek Vanilla Yogurt, Homemade Maple Granola, Fresh Raspberries, Blackberries, and Strawberries, Fresh Cantaloupe & Freshly Whipped Whipped Cream

Caramelized Onion, Bacon & Kale Strada made with Homemade Bread

Hash brown Quiche Cups

Cucumber Mint Water

Mini Pink Lemonade Muffins & Mini Key Lime Muffins

Cake Ingredients:

2 cup Whole Wheat Pastry Flour (Or 1 Cup Whole Wheat Pastry Flour and 1 Cup AP <last years 2015 recipe I did this> )

3/4 cup sugar

1/2 tsp baking powder

1/2 tsp baking soda

1/4 tsp kosher salt

1/2 cup cold cubed unsalted butter

3/4 cup fat free sour cream

1 tsp pure vanilla extract

1 egg

Cream Cheese Filling

1 (8 oz ) 1/3 fat reduced Cream Cheese block (room temp)

1 egg

1/4 cup sugar

Strawberry Rhubarb Sauce

3/4 cup diced fresh strawberries

3/4 cup chopped rhubarb (fresh or frozen)

1 TB water

3 TB Sugar

1 1/2 tsp corn starch

one 8″ springform pan

Directions:

1. Preheat oven to 350 degrees F. Line an 8 inch springform pan with parchment paper and spray with baking joy. Set aside

2. Prepare the strawberry rhubarb compote. Combine in a 2 qt. sauce pan the cornstarch, sugar & water mix well. Add the strawberries and rhubarb and place on low heat until strawberries and rhubarb juices release. Stir occasionally for 5-10 minutes until thickened. Set aside off heat to cool to room temperature.

3. In a stand mixer, prepare the cream cheese filling by beating the cream cheese on medium high speed. Add sugar and mix, then add egg and mix to incorporate. Set aside.

4. Prepare the cake by adding flour, and butter to a large bowl. Use your hands to cut the butter into the flour until the flour resembles wet sand. Remove 3/4 cup of the flour mixture and set aside. With remaining flour add baking soda, salt, and baking powder whisk well to incorporate. Set aside.

5. In another small bowl, beat by hand the sour cream, egg and vanilla until well incorporated. Set aside.

6. Gently add the sour cream batter to the dry flour ingredients. Be careful not to over-mix (the batter will be lumpy).

7. Pour the batter into the greased springform pan. Make a well with the batter, at least enough to go up the sides a 1/2 inch. Also leaving an 1/2 inch border to prevent the cream cheese filling from going to the edge of the cake.

8. Pour the cream cheese mixture into the center of the well, make sure to leave a 1/2 inch border.

9. Now spread the strawberry and rhubarb compote on the top of the cream cheese filling.

Finally sprinkle the remaining flour mixture on the top of the strawberry and rhubarb compote. Bake for at least 55 minutes in the oven at 350 degrees.

10. Take the pan out of the oven and let rest on a wire rack for 20 minutes. After 20 minutes have elapsed remove the springform pan shell.

11. Allow to cool.

12. Dig in!

Mint Brownies with Chocolate Ganache

Today is National Registered Dietitian Day. In honor of the celebratory day. I made the team mint brownies to go with a cute idea I found on pinterest regarding appreciation and coining “mint” through the poem. I tweaked a poem for teachers to relate to registered dietitians and it goes like this:

Thanks for your dedication and commit-“mint” to our team.

 Thanks for your encourage-“mint” to always do our best.

Thanks for your involve-“mint” in making our patient’s lives better.

Thanks for your invest-“mint” of time and energy  to make Trinity such a great place to be.

 Thanks for making each day an enjoy-“mint” to come to work.

Thanks for helping to create a nice environ-“mint”  for our co-workers and students to learn and grow.

Everything you have done this year has really “mint” a lot to me!!! Happy RD Day!

The original recipe can be found on Bob’s Red Mill Blog and only yields a 8 by 8 inch amount.

This recipe Yields: 1 13 by 9-inch pan (32 brownies)

Prep work: Preheat oven to 350 degrees. Line a 9 by 13 with foil and spray with cooking spray. Set aside

Ingredients:

For the Brownie Layer

3 sticks (24 tablespoons) Unsalted Butter
6 oz squares Dark Chocolate ( I prefer Trader Joe’s 72 %)
6 large Eggs, at room temperature
1 teaspoon pure Mexcian Vanilla Extract
3 cups Raw Sugar or Granulated Sugar
1 cup Whole Wheat Pastry Flour
1/2 cup All-Purpose Flour

For the mint layer:

6 tablespoons Unsalted Butter, softened
3 cups Powdered Sugar
3 tablespoons Skim Milk
1 1/2 teaspoon pure Peppermint Extract ( I used Watkins)
4 drops Green Food Coloring

For the chocolate ganache topping:

3 ounces Dark Chocolate
3 tablespoons Unsalted Butter

Directions:

1. Using a double boiler method, melt the butter and chocolate for the brownie layer. Once all the chocolate and butter has been melted remove from heat and allow to cool slightly and add each egg separately to the melted chocolate batter. Whisk after each addition. Place the chocolate mixture in a large bowl and add sugar and vanilla to the chocolate batter whisk to incorporate. After all the sugar has been blended throughout add both flours and whisk to separate throughout. Place the batter into the prepared foil oven safe baking dish and place in oven for 40 to 45 minutes at 350 degrees.

Or until toothpick comes out clean. Allow the brownies to cool completely on rack.

2. Once the brownies have cooled start the second layer, the mint layer. Place butter in a stand mixer bowl, place on medium to high speed and cream butter, decrease speed and gradually add the powdered sugar, milk, food coloring, and mint extract. Mix until everything is smooth and creamy and the color of the filling is to your liking.

Place filling on top of cooled brownies using a spatula to spread evenly. Place brownies in refrigerator to so that the filling layer can harder before placing the ganache.

3. Once the mint filling layer has hardened, prepare a second double boiler for the ganache. Place the dark chocolate and butter in the double boiler and allow the chocolate and butter to melt completely. Once everything has melted place the ganache on top of the mint layer. Spread evenly with a metal spatula. Cover the brownies with a plastic lid or plastic wrap and allow to cool completely before cutting into bite size pieces.

Helpful hint: I let the brownies cool overnight in the refrigerator. I cut them in the morning and placed in recycled jam jars. Three brownies fit perfectly in each jam jar. I placed a decorative muffin paper-cup on the top (I used tape to help the cup stay on the lid to make for easy tying later). I did place wax paper between each brownie as I was stacking to help them prevent from sticking together.

I tied them off with using a colorful string and placed my “mint” poem to each jar. I also included a lanyard and a coupon for our gift shop at the hosptial. Just something small to show my team how much I appreciate them. The good news about this recipe is I made 7 jars with 3 brownies in each jar which means I only used 21 brownies which left plenty leftover to share with others!

Enjoy!

Chai Spice Muffins

Last night we watched the movie the 100 Foot Journey which was probably the best movie I watched all year. The movie inspired me to use some of my favorite spices (Cinnamon, Cardamom, Clove, Pepper). In fact I start my day every day with a hot Chai Tea with a splash of skim milk.

Ingredients
1 cup All-purpose flour
1/2 cup whole wheat pastry flour
1/2 tsp ground cloves
1/2 tsp ground Vietnamese cinnamon
1/2 tsp ground ginger
1/2 tsp cardamom
1/4 tsp kosher salt
1/8 tsp freshly ground black pepper
2/3 cup skim milk
1/2 tsp Mexican vanilla
1 1/2 tsp baking powder
1/4 cup natural applesauce (no sugar added)
1/4 cup canola oil
2/3 cup raw sugar
1 large egg (farm fresh or England’s best)

This recipe yields 12 standard size muffins using a size 16 scoop and filling with scant amount of batter.

Directions:
Preheat the oven to 350 and 23 muffin tins with paper liners and spray with cooking spray to prevent sticking.

1. Mix with whisk all dry ingredients ( spices, salt, baking powder, flours) together in medium bowl. With the exception of the sugar.

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Set aside.

2. In a medium to large bowl mix together oil, applesauce, vanilla, sugar, and milk.

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Add egg and whisk to incorporate.

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3. Add dry ingredients into wet using a spatula.

Mix well to incorporate.

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4. Portion out perfectly the batter into the prelined muffin tins.

5. Place in preheated oven at 350 degrees for 18 to 20 minutes or until toothpick comes out clean.

6. Remove muffins from pan right away be carful not to burn you hands and set the muffins on wire rack to cool.

Enjoy with your favorite chai tea ! It cannot think of a better way to start the New Year… let’s spice this year up!

Rhubarb Cinnamon Muffins

I cut down the rest of my rhubarb this morning which yielded about 20 cups and 74 ounces chopped ! I Decided I’ll be making jam later this afternoon but as for this morning I’m baking some muffins.

Ingredients:
1/2 cup finely chopped fresh rhubarb
1/2 cup unsweetened applesauce
1 tsp high quantity cinnamon
1/2 cup raw sugar
2 TB ground flaxseed
2 TB canola oil
1 tsp pure vanilla extract
1 farm fresh egg
2/3 cup low fat buttermilk
1/4 tsp kosher salt
2 tsp baking powder
1 cup AP flour
1/2 cup Whole Wheat Pastry Flour
cinnamon and sugar for sprinkling (optional)

Yields 12 muffins!

Preheat oven to 400 degrees and spray muffins tins lined with either paper liners or silicone liners.

Directions:

1. In a large bowl mix flours, flaxseed, sugar, baking powder, salt, cinnamon. Set aside.

2. In a separate bowl mix egg, buttermilk, vanilla, applesauce, & canola oil.

3. Add liquid batter to dry mix. Be careful not to over mix.

4. Fold in chopped rhubarb.

5. Portion out batter into muffin tins by using a number 16 scoop.

6. Bake for 20 minutes or until tooth pick comes out clean.

Enjoy!

baked whole wheat chocolate hazelnut donuts

This recipe is for the love of chocolate hazelnut (aka Nutella ❤️). I asked my husband last night what do you want for breakfast and he smiled and asked for donuts. He loves Nutella and donuts (but the fried ones of course) that said I couldn’t allow myself to get his frier out. No I don’t own a fryer he does (a dietitian cannot own a frier, I’m pretty sure it’s in our own unwritten law).

I love that fact that these are made with 100% whole wheat pastry flour! I stocked up yesterday at the Mesopotamia bulk store.

If you can find a bulk store it’s worth the trip to purchase the special flour there. I was able to get 5.12 pounds of whole wheat pastry flour for 0.49 cent a pound for a whopping total of 2.51. If you ever priced it out before it can be three times as much at a speciality grocery store and even up to 2.83 per pound out of the King Arthur catalog. I wanted to point out that it is not expensive to add whole grain into ones lifestyle. If you know where to find the right resources. If you don’t live close to a bulk store I have found Bob’s Red Mill brand at Big Lots for a fair price (1$ per Pound) when they have their 20% members discount.

Directions:
1 cup whole wheat pastry flour
1/8 -1/4 tsp instant coffee granules
1/2 tsp baking soda
4 TB of chocolate hazelnut spread
1/2 cup skim milk or unsweetened vanilla almond milk
1/8 tsp kosher salt
1/2 raw sugar (turbinado)
1 TB plus 1 tsp canola oil
1 tsp Mexican vanilla extract
1/4 cup egg substitute (or two egg whites)

Glaze
2 TB hot strong coffee
1/2 cup powdered sugar
2 TB Chocolate hazelnut spread
1/2 tsp vanilla extract

Wilton donut pan
Cooking spray

Yields 8 donuts using the Wilton pan

Preheat oven to 325 degrees.

Cooking spray the donut pan well. Set aside.

Place flour, salt, baking soda, and coffee granules in medium bowl.