baking whole grains Archives - Page 10 of 15

Whole Wheat English Muffins

March 12, 2013 by Aliesha

This post has also been posted on Baking Whole Grains, a site I write for which compensates me for sharing whole grain recipes. While I receive compensation, this does not influence my opinions. All photos and directions are my own.

If you’ve never tried making homemade English muffins, it’s easier than you might think! I’ve been keeping us “stocked” with these for a couple of weeks now so that Tad can have a quick “egg muffin” breakfast on the go. They are so good when they are warm, so we usually toast them before serving. You can certainly make them with white flour (or half and half) if your family isn’t quite ready for 100% whole wheat (though try them… you may be surprised!).

Whole Wheat English Muffins

4 cups whole wheat flour, freshly ground (divided)
1/2 tsp. Real Salt
2 tsp. instant yeast (or 1 packet)
1 cup hot water
1/2 cup milk
2 tsp. honey
3 Tbsp. softened butter
cornmeal, for dusting surface

Grind wheat in the WonderMill.

Combine 2 cups flour, salt, yeast, water, milk, and honey in the base of a stand mixer. Mix until combined. The “batter” will be thin and runny.

Cover and let rise for an hour.

Add remaining 2 cups of flour and softened butter and mix to combine.

Turn dough onto a surface sprinkled with cornmeal and roll dough out (I just use my hands) to a 1/2 inch thickness. Sprinkle the top of the dough with cornmeal as well.

Using a biscuit cutter or a juice glass, cut out rounds from the dough. Continue until all the dough has been cut.

Let muffins rise until doubled, which is usually and hour or so (depending on the temperature of your kitchen).

Heat a skillet over medium heat and cook the English muffins (in small batches) on each side until golden brown. (Sometimes mine get to be a darker brown, but they still taste good!) Repeat until all the English muffins have been cooked.

Allow to cool (or not), then enjoy!

We love using them to make egg breakfast sandwiches. Delicious!

These also freeze beautifully if you can’t enjoy all of them before they’d get stale.

Makes about 16, depending on the size of your biscuit cutter.

Enjoy!

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Whole Grain Pie Crust

March 5, 2013 by Aliesha

Since transitioning our family to real food and whole grains, I have struggled to find a pie crust recipe that was delicious, flaky, and made with 100% whole grains! A week ago Cordelia turned one and we celebrated with a “cutie pie” themed birthday party. I experimented on all our guests (family) by making wheat and spelt pie crusts, which, fortunately turned out GREAT!

The key to a beautiful, flaky pie crust is not mixing in your butter fully (you want to see flecks of butter in your dough when you roll it out).

Whole Grain Pie Crust
adapted from here

2 1/2 cups whole wheat or spelt flour, freshly ground (I’ve used wheat and spelt and liked both)
1 Tbsp. organic evaporated cane juice (or sugar)
1 tsp. sea salt (like Real Salt)
2 sticks butter, chilled
up to 1 cup ice water

Grind wheat or spelt in the WonderMill.

In a mixing bowl, combine flour, evaporated cane juice, and sea salt using a whisk.

Cut butter into cubes and add to the dry ingredients. Using a pastry cutter, cut in the butter until the lumps resemble large peas.

Add 1/2 cup very cold water and mix with a rubber spatula. Add water, 1 Tbsp. at a time, as needed until crust comes together but is not sticky.

Place dough onto a sheet of plastic wrap, form into a disc, wrap up, and place in the fridge. Let dough chill for 2 hours.

When dough is chilled, sprinkle flour on your work surface. Divide dough into two halves. With a floured rolling pin, roll it out. Smitten Kitchen has a great tutorial for rolling out a pie crust.

Place crust in pie tin, fill with chicken pot pie filling, and top with the second crust. (You can also use this recipe for a sweet pie, shown below.) I like doing a lattice weave or something fun like that.

Bake as recipe directs.

mini blueberry pies

Enjoy!

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Fast Chocolate Cake in the Microwave (Healthy Edition!)

February 20, 2013 by Aliesha

I don’t know about you, but I looooove chocolate. I also love eating healthy, so when I indulge in a chocolate dessert, I want to know I’m not filling my body with a ton of junk!

I came across a recipe for a single-serving chocolate cake that you make in the microwave. I adapted it slightly and made it as a treat recently. I actually made two… one for me, one for Tad.

This is a great way to use up a bit of freshly ground whole wheat flour you don’t want to waste from grinding wheat for another recipe. I couldn’t tell that it was made with 100% wheat, but I’m sure my body thanks me. 🙂

Fast Chocolate Cake in the Microwave (Healthy Edition!)
adapted from here

5 tsp. freshly ground whole wheat flour
2 tsp. cocoa powder (I like Penzey’s Dutch process)
1/8 tsp. baking soda
1/4 tsp. vanilla extract (I use homemade)
2 tsp. pure maple syrup (I used grade A)
3 Tbsp. whole milk
1 Tbsp. (heaping) good quality chocolate chips

Grind wheat in the WonderMill.

In a small ramekin (at least 3 inches wide and 2 inches deep), combine flour, cocoa powder, and baking soda using a fork to get rid of most lumps. Add vanilla, maple syrup, and milk and stir well to combine. Toss in the chocolate chips and stir again. Microwave on HIGH for 30-60 seconds, depending on your microwave. (Start with 30 seconds and then add 10 seconds at a time until it’s done. You don’t want it to be too dry.) Garnish as desired (with whipped cream and/or fresh/frozen fruit) or enjoy by itself. Serve immediately.

Enjoy!

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This post contains an affiliate link to the grain mill I use and love!