Baking With Whole-Grain Flours
Let me start by saying I'm a carb-addict. I never met a scone, cookie, muffin, roll, tart, or biscuit that I didn't love. But I'm also a nutrition nut, and with a 2-year-old to feed, I'm always searching for a little more nutrients in everything I eat (hopefully well hidden). So when I opened up Good to the Grain: Baking with Whole-Grain Flours by Kim Boyce I was cautiously optimistic. Corn, oat, and amaranth flour? Who was Ms. Boyce trying to fool? I won't eat a rock-hard, tasteless scone no matter how healthy it is. But it turns out that adding these other, healthier flours produces some delicious treats; they have more flavor and are better for you than the average pastry.
Boyce is a former pastry chef at Spago and Campanile restaurants in Los Angeles, so she knows a thing or two about baking. Boyce has the classics in here: Chocolate Chip Cookies (made with whole wheat flour), Chocolate Babka and Cheddar Biscuits (both made with Kamut flour) as well as recipes destined to become family favorites: Banana Walnut Cake (made with quinoa flour), Rhubarb Tarts (made with corn flour), and Maple Danish (made with rye flour). (There's also a recipe on homemade jams and fruit butters to slather on top of those home-baked goodies.)
Some recipes are easy, some are more complex and time-consuming, but you'll definitely find something that suits your cooking level and palate in this collection of 75 recipes. And these days, virtually every specialty grocer carries two if not three or four of these flours, so you won't spend time running around to several stores.
Here is Boyce's chewy - and healthier - chocolate chip cookie recipe; it uses 100% whole-wheat flour, which gives it a "distinctive, nutty taste," according to Boyce. See the recipe.
CHOCOLATE CHIP COOKIES
Makes about 20 cookies