baking whole grains Archives - Page 8 of 15

Spelt Oatmeal Cookies

July 30, 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.

I like playing around with different whole grains other than just wheat. This recipe combines two of my favorite grains: spelt and oats! Spelt tastes a lot like white flour when used in recipes (try my spelt pie crust recipe here), so if you’ve never tried it before, now is the time!

These cookies are simply delicious! They are very gooey and moist, so they tend to fall apart (not a problem, IMO!). My two-year-old helped me make them, and she had a great time pouring the ingredients in and helping stir.

If you don’t want to bake them all right away, you can freeze the unbaked balls of dough for a later time. (I love doing this so that I can have “fresh” cookies anytime I want some!)

Spelt Oatmeal Cookies
(adapted from here)

1 1/2 cups spelt flour, freshly ground
1 cup butter (2 sticks)
3/4 cup sucanat or brown sugar
3/4 cup evaporated cane juice or white sugar
2 eggs
1/2 tsp. sea salt
1 tsp. baking soda
1 tsp. vanilla
2 cups oats
1/2 cup chocolate chips
1/2 cup dried cranberries or raisins

Grind spelt in the WonderMill.

Cream together butter and sugars. Add eggs and beat until combined. Add salt, baking soda, and vanilla and mix again. Add oats and stir. Add spelt flour and stir until blended. Fold in chocolate chips and dried cranberries.

Preheat oven to 350 degrees.

Form into balls (rounded tablespoons) and place on a plate. Pop the plate in the freezer for at least 30-60 minutes to chill. This helps prevent spreading.

Place chilled balls of dough on silpat mat-lined baking sheet. Bake for 9-11 minutes. Cool slightly on cookie sheet for 5 minutes (will continue to cook at this point, so don’t overbake), then transfer to a wire rack to finish cooling.

Enjoy!

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Fast Whole Wheat Garlic Breadsticks

June 29, 2013 by Aliesha

Tad loves anything with garlic (and, who am I kidding? I do too!), so these garlic breadsticks are always a HUGE hit whenever I make them! They are SO fast to make, which is awesome when I want to have bread to go with an Italian meal but only thought about it 45 minutes before dinner time.

I’ve made these with 100% whole wheat flour and with half all-purpose. Both ways are good!

You can easily whip up a batch to go with dinner tonight, especially since all of the ingredients are pantry staples!

Fast Whole Wheat Garlic Breadsticks
(adapted from here)

1/4 cup (1/2 stick) butter
1 Tbsp. olive oil
3 cups whole wheat flour, freshly ground (or use half unbleached all-purpose)
1 tsp. and 1/2 tsp. sea salt, divided
1 Tbsp. baking powder
1 tsp. and 1/2 tsp. garlic powder, divided
1 Tbsp. parsley flakes
up to 1 cup milk

Grind wheat in the WonderMill.

Preheat oven to 425 degrees. While oven is preheating, place 1/2 stick butter and 1 Tbsp. olive oil in a 9×13″ pan in the oven. (Be sure not to let it burn; just melt.)

In a mixing bowl, combine flour(s), 1 tsp. sea salt, baking powder, 1 tsp. garlic, and parsley flakes. Whisk to combine.

Add milk 1/4 cup at a time and stir with a wooden spoon until a dough forms, leaving the sides of the bowl. (I usually use more than 3/4 cup but less than 1 cup.)

Turn dough onto a floured surface and knead 5-6 times, being careful not to overwork the dough. Shape/roll into a 9×13″ rectangle.

Pull 9×13″ pan out of the oven and sprinkle melted butter/oil with reserved 1/2 tsp. sea salt and 1/2 tsp. garlic powder. Place dough rectangle on top. Cut into 1/2 inch strips (I usually cut longways down the middle first and then across at 1/2″ increments).

Bake for 16-20 minutes.

Enjoy!

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Whole-Wheat Amish Friendship Bread

June 4, 2013 by Aliesha

I’ve always loved Amish friendship bread, so when a friend recently gave me some starter, I was excited to make some loaves! I looked for some recipes without the pudding mix that is now called for (but hasn’t always been called for), and I ended up making this yummy whole-wheat version.

This “healthy edition” is quite delicious and still has that sweet, cinnamon flavor we all know and love from the original recipe! I didn’t add any mix-ins this time (I love adding pecans, though!), so my loaves were a bit smaller. The variations on mix-ins are seemingly endless!

If you don’t have any starter right now, you can make your own (yes, even if you’re not Amish) by following the directions here.

This is a great recipe for kids to help with since it just involves mixing (nothing complicated!). And, you won’t believe how wonderful your house smells while it is baking!

Whole-Wheat Amish Friendship Bread
(original recipe found here)

2 cups whole wheat flour, freshly ground
1 1/2 tsp. cinnamon
1/2 cup sucanat
1/2 tsp. sea salt
1 1/4 tsp. baking powder
1/2 tsp. baking soda
1 cup Amish Friendship Bread Starter
2/3 cup coconut oil, melted
1 tsp. vanilla
3 eggs
1/2 cup applesauce (or mashed banana)
Optional mix-ins: raisins, chocolate chips, berries, nuts

Grind wheat in the WonderMill.

Grease two loaf pans (I use olive oil). Preheat oven to 325 degrees.

Combine all ingredients in a mixing bowl, stirring until blended.

Pour batter into pans, dividing evenly.

When oven is preheated, bake for 30-45 minutes until done. (How to tell if it’s done: top will crack, edges will darken slightly, and toothpick will come out clean.)

Cool for 10 minutes, then remove to cooling racks.

Makes 2 loaves.

Alternatively, you can bake one large loaf or a bunch of mini loaves (to give as gifts, etc.).

Enjoy!

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