This has been a week of revisiting recipes that I’ve already grown to be very fond of.
Last week I made Whole Grain Bread Using Spelt & Mesquite, which we quite liked. However, one problem came up later – the bread didn’t hold together well enough for bacon-lettuce-tomato sandwiches. So, this week I decided to make the same bread but add gluten to the dough and see if that made a difference in the structure of the bread.
I followed the same recipe I put up last week, except that I used 1 ¾ cups of whole wheat flour and ¼ cup gluten in place of the 2 cups whole wheat flour called for in last week’s recipe.
This bread has a definite, sweet fragrance from the mesquite. Only 1/4 cup, but it has a definite effect: both in making the bread more nutritious and in taste- definitely pleasing.
Will let you know later how well bread does with bacon-lettuce-tomato sandwiches!
Chocolate Chip Cookies with Spelt Flour
On April 17th I blogged about a Chocolate Chip-Walnut Cookie with Spelt Flour, which originally came from Mel’s Home Baking Adventures’ site (goldentweety.blogspot.com). I made these cookies again with a couple of changes: using only blue agave for the white and brown sugars, omitting the instant espresso powder, and using walnuts in place of hazelnuts.
2 cups spelt flour
½ tsp salt
½ tsp baking soda
¼ tsp baking powder
¼ tsp ground cinnamon
1 cup walnuts, coarsely chopped
¾ cup blue agave
1 jumbo egg
1 ¼ sticks unsalted butter, melted
1 Tbl vanilla extract
12 oz semi-sweet chocolate chips
Preheat oven to 350 degrees.
In a large bowl mix together the dry ingredients (spelt flour, salt, baking soda, baking powder, ground cinnamon) together. Stir in the walnuts and chocolate chips.
In a small bowl, lightly beat the egg, and then mix in the melted butter, blue agave, and vanilla.
Combine the wet ingredients and the dry ingredients.
Scoop cookie dough by the spoonful onto a parchment lined baking sheet.
Bake between 8-10 minutes, depending on whether you like softer or crisper cookies. I try to make softer cookies, so use a shorter baking time.
Remove cookies to wire racks to cool.
Store in airtight container.
Result: These cookies aren’t as sweet and have a lighter color than the ones I made in April. The texture is light and soft – even over a couple of days.