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Say “Hello” to Grain Flour Families
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November celebrates family sharing. With that idea, it’s time to open up our kitchen and try a few new whole grains. People all over the world use grains that come in all types of colors, shapes, and sizes. Some of them are powerhouses of nutrition, unique new flavors, and even gluten-free.
They are hidden on our local supermarket shelves, small local businesses, or listed on the Internet. These rich, biodiverse foods can add a depth of flavor to our menu. Today, we are featuring some new cookie or dessert ideas that highlight some of the world’s most popular grain flour families.
Later, we will be chatting with Rose Wilde, the author of Bread and Roses, a cookbook with whole grain recipes filled with general information research.
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Recipes We Loved:
As you look through today’s recipes, you will most likely find one or two that you might want to add to your holiday cookie list.
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Featured Grain: Spelt Flour from Western Asia and Europe
Chocolate Chip Walnut Cookies
Thick textured chocolate chip cookies with a nutritious touch.
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About the Recipe: If you want to have a delicious and healthy chocolate chip cookie, this one is made with a nutritious grain, filled with rich chocolate flavor, and so addictive that one cookie will never be enough. It is a close cousin to your favorite chocolate chip cookies and is so easy to make.
What is Spelt flour?
Spelt flour, an ancient grain, can be used as a 1-1 substitute for whole wheat flour or all-purpose flour. Spelt adds a nutty lightly sweet flavor and has high amounts of protein, fiber, and important nutrients. It is highly digestible, but It’s not a gluten-free flour. It adds a depth of flavor to baked products.
See More – Chocolate Chip Walnut Cookies
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Featured Grain: Semolina – Grain in Africa, Europe, Asia
Maamoul Shortbread Cookies
Festive Mid-Eastern semolina grain cookie filled with date or pistachio flavor.
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About the Recipe: This Arabian cookie is popular in the Middle East. The cookies taste similar to shortbread and can be filled with dates, pistachio, almonds, or a flavorful combination filling. They use special molds, but a citrus juicer makes an attractive substitute. The cookies will store well at room temperature for three days.
What is Semolina?
Durum grain is a member of the grass family and golden in color. It’s also known as semolina and is very elastic. It’s called bulgur when ground. Semolina is coarser than traditional flour and may be darker and more golden in color, but this will depend on the specific varieties. It can also have a more earthy aroma.
Semolina flour is used in pasta and is very common in Italy. You may see semolina in other recipes such as cakes, breads, or pies.
For More Information See:
https://www.bobsredmill.com/blog/baking-101/what-is-semolina/
See More – Maamoul Shortbread Cookies
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Featured Grain: Einkorn Flour – Western Asia and North Africa
Golden Butter Crisp Cookies
Made with Einkorn easy-to-digest flour and filled with a favorite fruit spread.
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About the Recipe: Einkorn flour cookies are easier to digest but are not gluten free. This cookie is a beautiful golden color and looks so festive rolled in gold, coral, or even white sparkling sugar. It’s a crisp butter cookie, vanilla flavored with a fig or apricot fruit filling, but you could use your favorite spread. It’s a wonderful choice to include with your holiday cookies.
What is Einkorn Flour?
Einkorn is an ancient grain with higher protein, less starch, and a higher concentration of minerals and flavor. Please note that it is not gluten-free, but it’s easy to digest.
I found the Einkorn flour made by Jovial Foods at our local store, but it could be purchased over the Internet.
All-purpose einkorn has a light and airy structure, making it a good choice for lighter baked goods like cookies and cakes. It has a distinct nutty flavor which is very different from other wheat.
Baking with Einkorn flour does require some adjustments to your favorite recipes, as the texture and gluten content are different than modern flour varieties.
See More – Golden Butter Crisp Cookies
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Rose Wilde – Author/Baker/Chef
Discover brown-flour baking with the charismatic Rose Wilde―a grain geek hungry for texture, flavor, and diversity of ingredients.
In her extraordinary debut cookbook, Rose Wilde shares her joy of grain. From buckwheat, barley, and brown rice to spelt, Sonora, and sweet corn, Bread and Roses is a comprehensive guide to choosing ingredients with an impact beyond the plate, resulting in delicious results.
Photo Courtesy of Rose Wilde/Rebecca Stumpf
Rose Wilde grew up in Ecuador in a large Hispanic family and has spent time living in places such as Tibet, Greece and Spain. She has worked professionally in and traveled to Israel, Morocco, Lebanon, Italy, the United Kingdom, Portugal and Mexico.
Photo Courtesy of Rose Wilde
Wilde’s recipes are inspired by her global travels and include more than 100 unique bakes. Readers will learn the origins and basic science behind more than fifteen ancient, heirloom, and alternative grains; how to enhance depth of flavor by tasting for tannins, body, acidity, strength, and hydration; and the proper way to source and preserve ingredients from local farmers and their own backyard. The possibilities for grain-based goodies are endless as Wilde encourages bakers of every level to develop their relationship with grains and grow confidence and creativity in an eco-friendly kitchen. Bread and Roses is the book everyone needs to make their bakes blossom.
The Bread and Roses book is available through Amazon, Barnes & Noble and other fine bookstores nationwide.
Rose Wilde Interview
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Featured Grain: – Millet Flour – Originated in Africa and Asia
Millet Drop Donuts with Jasmine Sugar & Fermented Honey.
Sweet sugared donuts with the beautiful aroma of jasmine flowers.
Photo Courtesy of Rose Wilde/Rebecca Stumpf
About the Recipe: Millet packs a ton of taste and nutrition. Making it with all-purpose flour creates a structured dough that is also incredibly tender. It is subtly sweet and a little funky tasting. Rose loves it with jasmine sugar and fermented honey. The unfried donut dough can be kept in the refrigerator for 3 days or in the freezer for 1 month, wrapped tightly in plastic wrap. Fried donuts are best on the same day.
pdf for Copy of Rose Wilde’s Recipe – Millet Drop Donuts with Jasmine Sugar & Fermented Honey.
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Featured Grain: – Amaranth Flour – popular throughout the Americas
Amaranth Marigold Buñuelos
Fried dough dessert or snacks are tossed with sugar.
Photo Courtesy Rose Wilde/Rebecca Stumpf
About the Recipe: Bunuelos are a festive dessert that comes together so quickly! Amaranth and marigold combine to make the dough golden, tart, and floral. It is so fun to watch them puff and bubble in the oil. You can serve them “dry,” tossed in sugar, or “wet,” drenched in syrup.
Rose likes them best dry, tossed in more marigold sugar. Fry and stack them high for a showstopper presentation. Beloved by all ages. This recipe turns any day into a party.
Photo Courtesy of Rose Wilde
Buñuelos are best eaten on the same day as they’re made. They are naturally vegan.
pdf for Copy of Rose Wilde’s Recipe – Amaranth Marigold Buñuelos
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Featured Grain: Teff Flour– Africa – Famous in Ethiopia
Orange Almond Butter Cookies
Nutritional powerhouse cookies packed with flavor.
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About the Recipe: Teff is a whole grain exotic flour that pairs well with almonds, chocolate, and oranges in this recipe. A thicker cookie will have a soft texture. We love to sprinkle some lightly salted almonds that have a light smoky flavor over the top and drizzle melted chocolate over the top of each cookie.
What is Teff Flour?
Teff flour has a nutty, earthy, sweet taste and is gluten free. It’s rich in essential amino acids, minerals, vitamins, and fiber. It’s a tropical grain belonging to the grass family that is grown primarily in Ethiopia and Eritrea. Teff flour makes a great gluten-free alternative to wheat flour for baking bread, pancakes, cookies, cakes, muffins, or pasta. It may not be as chewy as products made from wheat.
For more information see:
https://www.healthline.com/nutrition/teff-flour#uses
See More – Orange Almond Butter Cookies
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Featured Grain – Spelt Flour from Western Asia and Europe
Maple Walnut Breakfast Cookies
Cookies are lightly spiced and high in fiber.
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About the Recipe: The cookies have a sweet flavor from maple syrup and orange peel. Everyone loves the hint of cinnamon, crunchy texture of the walnuts, and soft fruity currants. These one-bowl cookies are nutritious, easy to prepare, and a fun breakfast treat.
What is Spelt flour?
Spelt flour, an ancient grain, can be used as a 1-1 substitute for whole wheat flour or all-purpose flour. Spelt adds a nutty lightly sweet flavor and has high amounts of protein, fiber, and important nutrients. It is highly digestible, but It’s not a gluten-free flour. It adds a depth of flavor to baked products.
See More – Maple Walnut Breakfast Cookies
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Featured Grain: Quinoa Flour– America – Dominate Grain in South America
Berry Brownie Cookies
These cookies are gluten free and a nutritious way to enjoy a brownie.
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About the Recipes: The crinkle topped brownie cookies are gluten free and use wholegrain quinoa flour. They are easy to make and full of rich chocolate flavor. A bonus is that they are high in protein and nutritious. Add a touch of vanilla and berry flavor, using crushed dried berries. A little sprinkle of salt over the top adds a nice contrasting flavor.
What is Quinoa Flour?
Quinoa is a “pseudo grain” because it’s similar to grains in nutrients and used like a grain. It is an ancient South American grain, and the majority is produced in Bolivia and Peru. Recently, it was recognized as a “superfood” since it has a high nutritional content. It has a denser texture and provides a natural flavoring. Its flavor is nutty with a slightly sweet earthy flavor. Since it is so absorbent, it can burn easily. Increasing the amount of liquid in the recipe or reducing the oven temperature will help when baking.
Quinoa flour might have some bitterness so toasting the flour eliminates that problem. Using this flour is a great way to get more fiber, vitamins, and minerals, and it’s a great alternative for anyone who is allergic to gluten.
See More – Berry Brownie Cookies
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Featured Grain: – Corn Flour – Americas – North, Central, South America
Coricos Corn Flour Cookies
Recipe shared at Expo Milano 2015 – crunchy cookie with a nutty flavor.
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About the Recipe: Originally, Corticos are from some northern states of Mexico like Sinaloa, Sonora, and Baja California. This recipe can be made into any shape and thickness that you desire. It has a crunchy texture from the corn flour and sweet earthy taste. Serve them plain, sprinkled with confectioners’ sugar, or dip them in glaze. Give them a festive touch by sprinkling them with rainbow decorative sugar.
What Is Corn Four?
Corn flour and cornmeal are different products. Corn flour is usually yellow, but it can also be orange, white, or blue, depending on the variety of corn used. The texture is fine and smooth, similar to whole wheat flour. Cornmeal feels gritty, while corn flour is fine and smooth. The degree of milling determines the texture of the flour. Corn flour is a type of flour milled from dried whole corn kernels. It’s considered as whole grain flour because it contains the corn’s hull, germ, and endosperm.
For More Information See:
https://www.allrecipes.com/article/what-corn-flour/
See More – Coricos Corn Flour Cookies
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Featured Grain: Rye Flour – Popular in Europe
Holiday Chocolate Rye Crinkle Cookies
Snow sugared crispy coated cookies that are soft and fudgy inside.
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About the Recipe: Adding a little rye flour to the recipe enhances the tenderness and flavor of the cookies. While rye is known for its assertive taste, you only notice a pleasing nutty flavor that it brings to the baked cookies.
The confections’ sugar creates a snowy coating with streaks and cracks of dark chocolate. The inside is soft and tender like thick chocolate cake. This is a great cookie to add to your holiday cookie plate.
What is Rye flour?
Rye is a cereal grass, that’s close to both wheat and barley, and cultivated for its grain. Rye is made from ground rye berries and comes in various varieties, white, medium, and dark. It does contain some gluten. It is great for digestion because of its high fiber.
Along with wheat and barley, rye is one of the three gluten grains used in baking. It contains much less gluten than wheat and barley.
Rye flour is more nutritious than wheat or barley and contains similar amounts of protein as other grains. Compared to wheat flour, rye flour contains fewer starches but more fiber and free sugar. The flour is sometimes mixed with wheat flour to produce a lighter loaf. With its intensely fruity flavor, rye flour is an excellent ingredient in fruited cakes, scones, and cookies.
For More Information See: https://www.finedininglovers.com/article/rye-flour-benefits-use
See More – Holiday Chocolate Rye Crinkle Cookies
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