Weird flours and grains?!
Weird flours and grains?
I love baking, and just lately I've started playing around with things beside white wheat flour :) Does anyone have any advice about other grains, or any favorites they'd like to share? What do you do with them?
Thank you!
Answers:
Hooray For Baking!:) --funny you ask this question today as I just made the brownies = two days ago --
1. Almond Flour
Happy Brownies:
-1 cup butter
-3 tbs. oil
-1 1/4 cups sugar
-2 tsp. vanilla
-9 tbs. cocoa
-4 large eggs
-1 cup ground almond flour
-1/2 tea baking powder
-dash (1/8 tea) salt
Topping:
-5 oz. cream cheese
-2 tablespoons sugar
-1 egg
-1 tsp. vanilla
Prehet oven to 350. Beat cream cheese until smooth - add sugar, eggs, vanilla - mix well and set aside. Butter a 9X13 inch pan - set aside.
Melt butter, chocolate and oil over low heat (while continuously stirring). Remove from heat and allow to cool. Stir in sugar and vanilla - add eggs, 1 at a time - beat well after each egg.
Combine almond flour, baking powder and salt in a bowl - mix well. Add to above egg/chocolate/oil mixture and blend well.
Spread above, brownie batter into pan. Spoon in the cream cheese filling over brownie base and lightly swirl filling w/ a knife to create pattern.
Bake 24 mins until set - cool (test with toothpick) - cut into squares.
2. Flax Seed "flour"
Peanut Butter Goodness:
-2/3 cup protein powder
-1/3 cup ground flax seed (use coffee grinder) or meal (can buy in health food store)
-1 cup sugar
-2eggs (beaten well)
-1/2 cup butter (softened)
-1/2 tea salt
-3 heaping tablespoons of peanut butter
-1 teaspoon vanilla
-2 1/2 tablespoons oil
Preheat oven to 375. Cream butter, oil, sugar and salt together . Add peanut butter and mix well. Add beaten eggs and vanilla. Dump in flax seed "flour" and protein powder and mix until fluffy. Drop spoonfuls of batter an inch apart on cookie sheet and bake 8 - 10 mins (8 mins for moister cookie).
3. Rice Flour
Mochiko Cake:
-3 cups rice flour (1lb Mochiko Cake)
-2 1/2 cups sugar
-2 teaspoons baking powder
-1/4 teaspoon salt
-2, 14 oz. cans unsweetened coconut milk (DO NOT use low fat milk)
- 5 large eggs
-1/2 stick unsalted butter (melted and cooled)
-1 tea vanilla
Preheat oven to 350 (place rack in middle of oven). Whisk sugar, flour, baking powder, salt together - set aside. Mix coconut milk, eggs, butter and vanilla in larger bowl and add the above, flour mixture. Pour batter into a 13X9 inch pan. Bake until top is golden brown and edges start to pull away from sides (approx. 1 1/2 hours). Cool 2 hrs. in pan and on rack. Cut into squares. Keeps in refrigerator for 3 days = covered.
1-800-889-1928 (to order rice flour)
**I haven't tried this cake. My girlfriend told me the taste makes - up for the texture**