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Posts Tagged ‘whole wheat pastry flour’

  1. Vegan Blueberry Banana Breakfast Cake

    August 12, 2011 by erinRD

    Happy Friday!

    Vegan Blueberry Banana Breakfast Cake
    Adapted from PreventionRD as seen on Weekly Bite

    2 cups whole wheat pastry flour
    1 1/2 teaspoon baking soda
    1/2 teaspoon salt
    1/4 cup sugar
    1/4 cup brown sugar
    1 Tablespoon ground flax
    1/3 cup canola oil
    3/4 cup unsweetened applesauce
    1 Tablespoon pure vanilla extract
    1 teaspoon cinnamon
    4 over-ripe bananas
    1 cup fresh blueberries

    Directions:
    1. Preheat over to 325 degrees.
    2. Spray a 8-inch square baking dish with nonstick cooking spray and set aside.
    3. Combine all dry ingredients in a bowl. Whisk together to sift.
    4. In a separate bowl, whisk together all the wet ingredients except the bananas. Combine wet with dry ingredients. Mix with electric mixer.
    5. Slowly work in bananas. Blend just until combined. Fold in the blueberries.
    6. Bake for about 1 hour or until golden brown on the top. After an hour insert toothpick into middle of cake. If toothpick comes out wet, bake for additional 15 minutes until done. Let cool and slice into 8 square. Serves 8.


    Nutrition Notes: Flax, applesauce, whole wheat flour! It packs heart healthy fats and one of the healthiest foods you can eat – blueberries!

    Taste Test: This cake is amazing. Moist blueberry goodness. Wholesome Husband and I have been having a piece for breakfast this week! It’s prefect with your morning cup of coffee!

    Category Uncategorized | Tags: ,,,,,, | 6 Comments

  2. Blueberry Oat Crumble Bars

    June 8, 2011 by erinRD

    YUM!

    Blueberry Oat Crumble Bars
    Adapted from How Sweet It Is

    1 1/2 cup rolled oats
    3/4 cup whole wheat pastry flour
    3/4 cup brown sugar
    1/4 teaspoon salt
    1 teaspoon cinnamon
    1 teaspoon vanilla extract
    1/2 cup butter
    1 cup blueberries

    Directions:
    1. Preheat oven to 350.
    2. In a large bowl, combine flour, sugar, oats, cinnamon and salt and mix until combined.


    3. Melt the 1/2 cup of butter and add it, along with the vanilla, to the oat mixture. Stir until moistened. This may take a minute or two! Fold in the blueberries – it’s okay if they pop a little bit.


    4. Butter and flour an 8×8 baking pan. Press batter into the pan. Bake for 20 minutes, the let cool completely – this can take up to 45 minutes!


    5. Cut into 8 bars and serve. Can be kept in the fridge or at room temperature in a sealed container. Serves 8.


    Taste Test: This was the easiest dessert (or breakfast!) dish!

    Happy Hump Day!


    Category Uncategorized | Tags: ,,, | 1 Comment

  3. Almond Butter Cookie Dough Balls

    February 11, 2011 by erinRD

    I made some balls and they were amazing. (I’m trying to be an adult about this). ;)

    If you want your significant other to fall in love with you even further, make these for Valentine’s Day. Or any day, really.

    Trust me.

    Almond Butter Dough Balls
    Adapted from Peas and Thank You

    1/2 cup butter
    3/4 cup creamy almond butter (you can use peanut butter too)
    1/2 cup brown sugar
    3/4 cup powdered sugar
    1/2 teaspoon vanilla extract
    1 teaspoon baking powder
    1/2 teaspoon baking soda
    3/4 teaspoon salt
    1 cup whole wheat pastry flour
    1/2 cup all-purpose flour
    1/2 cup peanut butter chips
    1/2 cup chocolate chips

    Directions:
    1. Using a mixer, beat butter, peanut butter, sugars and vanilla until fully incorporated.


    2. In a separate bowl, combine baking powder, baking soda, salt and flours. Add dry mixture to the mixer bowl a little at a time and mix until a dough forms.
    3. Add your chips. If dough seems dry at this point add in a Tablespoon of water and mix until dough starts to combine together. Combine and chill dough for 30 minutes.


    4. Preheat your oven to 350 degrees. Scoop dough with a mini ice cream scoop (or your fingers) and place balls on a cookie sheet.


    5. Bake for 10-12 minutes. They’ll still be soft and look much like they did going in, but don’t over bake. Let the dough balls rest on the pan for a minute before transferring to a cooling rack.
    6. Proceed to eat 3-6 cookies and hold your stomach since it hurts from all that sugar.

    Nutrition Notes:  You can substitute all-purpose flour in place of the whole wheat with the same results, and the calorie count will stay pretty much the same. Most flours vary only slightly by brand, and usually contain between 100 and 115 calories per 1/4 cup, regardless of whether they are white or wheat. The only reason that I use whole wheat flour when baking is because I find it adds a very nice flavor to the baked goods, as well as containing many added benefits that white flour does not provide such as fiber, vitamins, minerals and heart-healthy compounds. But there is a big difference between the whole wheat pastry flour and the regular whole wheat flour. Whole wheat pastry flour is a softer flour and is used in this recipe because it has a higher starch content and a lower gluten content resulting in a softer product. (looove soft cookies!)

    Taste Test: If you like cookie dough and cookie dough ice cream, candy, chocolate…. these are for you. Also, if you are human – you’ll like these :) In all seriousness, these cookies are soft, gooey, chocolate goodness.

    Whip up a batch for the one you love. STAT.

    Category Uncategorized | Tags: ,,,,, | 2 Comments