Monday, July 13, 2009

healthier baking

Have you tried Bob's Red Mill products? "Bob's Red Mill Natural Foods produces more than 400 products, including a full line of certified gluten free products and an extensive line of certified organic products. With a wide variety of whole grain products, from flours and hot cereals to baking mixes and grains, Bob’s Red Mill has 'whole grain foods for every meal of the day'."

I especially like their grain blends, and meals (like flaxseed), but decided to give this 10 Grain Pancake & Waffle mix a try over the weekend, following a sleepover with the kids' cousin, Ryann {visiting for the summer from Flagstaff}. The pancake recipe on the package was so yummy- we added cinnamon- and we made fresh apricot maple syrup to top them. Perfect!

Thinking about Cookie Monday, I wondered if the mix could stand in for the dry ingredients in a basic choco chip cookie dough. Sure enough, the mix is made up of a flour blend, leavener, and sea salt (not just any flour blend: freshly milled wheat, whole wheat pastry flour, rye, triticale, oats, corn, barley, soy beans, brown rice, millet, and flaxseed).

So today, I whipped up a batch of whole grain chocolate chip cookies, substituting the dry ingredients with the 10 grain mix, and adding just a bit more baking soda. They came out thin, soft, crispy on the edges, and yummy! Give it a try. You will feel so much better substituting whole grain goodness for basic white (stripped of nutrition) flour!


JackieD said...

mmmm.... will do, i think i'll try that out tomorrow.

Katie said...

great idea!! I'll have to see where I can find that at!!

forever folding laundry said...

I love Bob's Red Mill products, too. The steel cut oatmeal is yummy! Great idea about the cookies - I'll give it a try!


Tegan and Tage said...

I use their flax seed on my yogurt every morning (with fresh fruit and granola) and try to include 1/4 cup in my baked goodies. I'll have to try the pancake mix! (I know Kevin is a chocolate-chip-cookie-aholic like Tage is... what did he think about the substitution?)

Tanya said...

one major thing to keep in mind when buying milled whole wheat flour and milled whole wheat flour product is the nutritional properties of the wheat DRASTICALLY diminish within a couple days, and to keep it from going rancid, they put a lot of preservatives in the flours. if just more fiber is what you are after then it is fine, but if you are choosing whole wheat for its nutritional content, it should be milled the day you use it. It can be kept in the fridge for a couple days, and in the freezer for a little while longer. whenever i make bread or other things with whole wheat flour, i mill it the same day, just minutes before mixing.

Tanya said...

one more thing about wheat... the whole grain kernel(before it is turned into flour) retains it nutritional value for a LONG time. they have found wheat in egyptian pyramids that still have it's nutritional value after 100's of years. it is a very sturdy grain in its whole form, but not once it is broken down. Even things like cracked wheat cereal should be cracked the morning you make it.
here is a recipe for whole wheat pancakes my mom made all the time. it doesn't require a grain mill, only a blender.

3/4 cup whole kernel wheat
1 cup milk
3 eggs
1 Tbsp sugar
1/2 cup oil
2 tsp baking powder
1 tsp soda
1/4 tsp salt

Blend wheat and milk in a blender on high for 4 minutes (it is loud and will definately wake up the kids if you need them to get up and get going!). Add the remaining ingredients adn blend on low for 1 minute or until mixed.