Tag: Baking

Make the Most of Flavor Flours

IMG_0408What do teff, sorghum and buckwheat have in common? They are all non-wheat flours that along with whole and ancient grains, coconut flour and nut flours can be used to make delicious baked goods. And who better to teach us how to make the most of these flavor flours than Alice Medrich, a James Beard award-winning author who has won more cookbook-of-the-year awards and best in the dessert and baking category awards than any other author. Her newest book, Flavor Flours, is a great addition to anyone interested in upping their game in non-wheat baking. Come and cook with us!

Jessica gave me this book and I’ve been so thankful for it. Actually, my boys have been even more thrilled about it being so prolifically tested. When I initially leafed through the pages, I couldn’t stop visualizing all these wonderful creations. I have been baking with different flours – my GF sourdough is based on a variety of different whole grains, flours, starches and seeds – but in this book Mendrich succeeds in taking the specific characteristic of each flour to its advantage and making it a recipe’s “hero ingredient” instead of a wheat replacement.

It’s hard to pick a favorite flavor flour. I love teff and you all know about my infatuation with buckwheat. What I love about this book is that it gives detailed insights on how different flours react in recipes depending on how finely they have been milled and how they are being processed. It’s an intriguing book if you’d like to learn more about baking with non-wheat alternatives.

So far, we have baked delectable Bittersweet Teff Brownies, moist Dark and Spicy Pumpkin Loafs with buckwheat and a glorious Coconut Key Lime Tart. But there is so much more. There are Buckwheat Linzer Cookies, Simple Scones, Lemon Cream Roulade, Panforte Nero and Walnut and Buckwheat Crackers. And there are plenty of sponge, chiffon and layer cakes. For now, let’s start things simply with Medrich’s satisfying Banana Muffins with sorghum. Come and cook with us!

Banana Muffins with Sorghum

IMG_0413IMG_0415-1

Coco for Coconuts!

photo 16Now that fats are en vogue again, let’s take a closer look at coconut oil which has been trending in recipe books, cooking shows and blog postings. But not all coconut oil is created equal. We like unrefined, non-hydrogenated and organic – all good indications that you will get the maximum health benefit from adding coconut oil to your diet. Even better, we’ll share a coconut-based cookie recipe that has been all the rage in our house. Come and cook with us!

The way the coconut is processed has a lot to do with the benefit of the final product, so search for unrefined (or virgin) oil, which means that it is minimally processed and comes form fresh coconut. Additionally, any indication that the oil has been (partially) hydrogenated is a sign that the oil has been increasingly processed to make it less likely to spoil. Hydrogenation turns the coconut oil into a trans-fat, and we all know to avoid those. With the increasing demand on coconut oil, the use of synthetic chemicals in the production has also increased, which is why I choose the organic version.

Though technically a saturated fat – it remains solid at room temperature – coconut oil in moderation is very good for you. The right kind contains about 50-60% lauric acid, which boosts your immunity and has antiviral, antibacterical and antifungal properties. It’s these medium chain fatty acids that can also be found in breast-milk and are said to be so good for you.

So what to do with all this goodness? I’ve used coconut oil to cook with high heat – it’s said to be the most stable for high-heat cooking – although you have to like the flavor of unrefined coconut oil. My kids’ favorite way to use coconut oil is to bake cookies. They are based on coconut flour, are easy to make and, let’s face it, how often do I tell you to go and bake cookies! Go and bake! Come and cook with us!

Coconut Fluor Chocolate Chip Cookies

Continue reading “Coco for Coconuts!”