why…

do you grind your own wheat for fresh flour? that is the most commonly asked question that i get every week at farmer’s market or just from people in general. the answer is two fold. one, we all know that that whole grain products are better for you….fiber, nutrients etc. two, the nutrients in whole wheat flour start to oxidize the minute that it is milled. after 72 hours most of the nutrition is gone and the oils in the flour start to become rancid.  that said, i know everyone does not have access to fresh whole wheat flour, unless you live by me and all you have to do is contact me and I can set you up.   you should still learn to bake with whole wheat flour, look for a brand that has been refrigerated or a brand that is milled locally. where i live, hudson cream is a good choice.  now, which recipe first? chocolate cake of course. here’s the recipe, give it a try and let me know what you think.

Charlotte’s Cake with revisions by Meg

Mix together in mixing bowl until well combined:

1 1/2 cups sugar (yes it’s cake, you have to have sugar)

4 tsp baking soda

3/4 tsp salt

3/4 cup canola or vegetable oil

1 large egg

Mix in a separate bowl:

2/3 cup dutch process cocoa

2 1/2 cups whole wheat flour

Measure out 2 cups buttermilk

Add the flour/cocoa mix alternately with the buttermilk a little at a time while the mixer is running making sure that you end with a bit of the buttermilk.

Grease and flour a 9X13 or a bundt pan with vegetable shortening. Bake at 350 degrees about 35 min for a 9X13 pan and 45-50 min for a bundt pan.

One more note on the flour. If you can find whole wheat pastry flour, use that (King Arthur Flour makes a white whole wheat flour or call me and i’ll grind you some from the pastry berries in my freezer). If not and you think the flour is a bit course you can sift the flour with the cocoa.

frost with your favorite frosting. if you need a recipe for buttercream or this fun flour frosting, send me a note.

This is the standard birthday cake request at our house.

Now for something a bit more healthy that will use up the rest of the buttermilk you had to buy in the quart carton. Our favorite whole wheat waffles courtesy of the Simply In Season cookbook with revisions by Meg.

Whole Wheat Waffles

Combine in large bowl:

2 eggs (beaten)

2 cups buttermilk or plain yogurt

1 tsp. vanilla

Combine in small bowl and stir into dry ingredients until just moist.

2 cups whole wheat flour

2 tsp baking powder

1 tsp baking soda

1/2 tsp salt

3/4 tsp. cinnamon

Then add:

1/4 cup oil and stir until just blended (this really helps to keep them from sticking)

Bake in a hot, greased waffle iron.

I always double this recipe and put the leftovers in the freezer. Just take out what you need and warm them in the toaster.

Let me know how it goes.

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One response

  1. i had no idea that happens to flour after being milled. we having the pancake mix you made for us tonight for dinner. i can’t wait to try it!!

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