whole wheat pastry flour | My Foodie Call

Tag: whole wheat pastry flour

Whole Wheat Peach Cobbler

Posted at 8:00 pm by myfoodiecall

Jun 22nd

SO happy that I live in an area that grows peaches.

Love living in an area that grows peaches....

So the other day my oldest son and I took a trip to Boone Hall Farms and it did not disappoint.

What does it mean when you have peaches at your fingertips?????

It means peach cobbler.

A whole wheat version of course. I enlisted my oldest child to help…

We started with these.

Devyn peeled and sliced.

Then we added our sweetener.

Next we spread the peaches in our prepped baking dish.

Then we mixed our dry ingredients,

made it crumbly,

and added this topping to our peaches.

Next our cinnamon mixture was sprinkled on top.

Then we baked it.

Topped it.

And devoured it.

Whole Wheat Peach Cobbler

Ingredients

For the filling

8 fresh peaches, peeled and sliced
2 tablespoons brown sugar
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
juice of one lemon wedge
2 teaspoons cornstarch

For the topping

1 cup whole wheat pastry flour
1/4 cup sugar or (6 packets NuNaturals Stevia Powder)
1/4 cup brown sugar
1 teaspoon baking powder
1/2 teaspoon salt
6 tablespoons unsalted butter, cut into small pieces
1/2 cup boiling water
2 tablespoons brown sugar
1 teaspoon cinnamon

Directions

Preheat oven to 425 degrees.
Combine peaches, 2 tablespoons brown sugar, 1/4 teaspoon cinnamon, nutmeg, lemon juice, and cornstarch in a large bowl. Toss to coat evenly, and pour into a pre-sprayed 2-quart baking dish.
Bake for 10 minutes and then remove from oven.
While it is baking combine flour, white sugar (or NuNaturals), 1/4 cup brown sugar, baking powder, and salt in a large bowl. Blend in butter with the back of a fork or masher until mixture crumbles. Add water until just combined.
Drop spoonfuls of crumble mixture over the peaches.
Mix together 2 tablespoons brown sugar and 1 teaspoon cinnamon. Sprinkle entire cobbler with the sugar and cinnamon mixture.
Bake until topping is golden, about 30-35 minutes.

The entire cobbler was gone that night.

Posted in Desserts | Tagged whole wheat pastry flour

Healthy Holiday Ice Cream Sandwiches

Posted at 8:00 pm by myfoodiecall

Dec 15th

Healthy-er Holiday Ice Cream Sandwiches

What makes these babies healthy-ER???

Whole wheat pastry flour. Love this stuff.

What makes these babies “holiday”?

Really it’s just the crushed peppermint. These ice cream sandwiches can be made anytime, I just wanted to holiday it up a bit so I crushed some mints and called it a day.

Crushed peppermints in the ice cream. Holiday-ish right?

For a closer look scroll down past the recipe for the pictorial.

Healthy Holiday Ice Cream Sandwiches

Ingredients:

For the cakes:

1 cup almond milk
1 T. apple cider vinegar
1 1/3 cup whole wheat pastry flour
2/3 cup cocoa powder
1 t. baking soda
1/2 t. baking powder
1/4 t. salt
1/3 cup Earth Balance vegan butter
1 cup sugar
3 eggs (or try making flax eggs: 3 tablespoon flax mixed with 9 tablespoons water. Let set for 30+ minutes in the fridge)

The ice cream center:

1- 32oz tub Vanilla Ice Cream of choice (I used Trader Joe’s Soy Vanilla Ice Cream, but you could use any vanilla: light, frozen yogurt…what ever you like)
15-18 peppermint candies, crushed in the food processor

Directions:

For the cakes:

Preheat the oven to 400 F. Line baking sheet with parchment paper. Easy clean up!
In a small bowl, whisk almond milk and apple cider vinegar.
In a medium mixing bowl, mix together the flour, cocoa powder, baking soda, baking powder and salt. Set aside.
In a large mixing bowl using an electric hand mixer, beat the Earth Balance and sugar until fluffy, about 3-4 minutes.
Add the egg and beat until the mixture is creamy and well combined, another minute.
Add the flour mixture next (in several batches,) alternating with the almond milk mixture, until all ingredients have been added and the mixture is smooth.
Using a large spoon, drop the batter onto the prepared sheets, creating 2-3 inch rounds.
Bake for 10-12 minutes. Use a spatula to transfer the cakes to a wire cooling rack. Cool completely before filling.

For the ice cream center:

In a large bowl, scoop all of the ice cream out of the container and let thaw a bit.
Stir in crushed peppermint candies.

To assemble:

Turn half of the cooled cakes upside-down (flat side up), and spread a generous amount of ice cream. Top with the other cakes (flat side down).
Eat immediately or wrap and freeze.

A closer look.