Tag Archives: Whole Wheat

Mark Bittman’s Vegan Coconut Pancakes

These are interesting. In a pleasantly anomalous way. When I think of coconut pancakes, I think of something sickly sweet. Something served on a cruise ship or at a really mortifying resort in Cancun. Negative connotations aside, these are substantial and hearty, humbly anchored in whole wheat flour, enlivened by the addition of nutmeg and allspice, and lightened by the presence of coconut milk and a delectable fruit compote. Consider them an eclectic way to sublimate your cravings for a syrupy stack of buttermilk pancakes into a veritable health food.
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“Samoa” Tart

Samoa. Yes, SAMOA, everyone’s favorite Girl Scout cookie. The box that disappeared waaaay before the thin mints were even opened. To counteract the naughtiness, the crust is whole wheat pastry flour (a bit o’ fiber here, a bit o’ fiber there.) Chocolate, caramel, and coconut – oh yes!

It can be eaten soon after cooling, or may even be better after being refrigerated overnight, as the goopiness sets to create a more cohesive tart experience.

“Samoa” Tart

Dough
1 cup whole wheat pastry flour

1 generous tablespoon natural cane sugar

heaping 1/4 teaspoon fine-grain sea salt

1/2 cup cold unsalted butter, cut into ¼” cubes

1-4 tablespoons ice water

3/4 teaspoon vanilla extract

Filling
1 cup heavy cream
1 cup natural cane sugar

1/8 teaspoon salt

1 cup unsweetened shredded coconut, lightly toasted in the oven

1 teaspoon vanilla extract

Topping
1/4 cup cacao nibs

one 4 oz. bar good-quality dark chocolate, finely chopped

1.) To make the crust, whisk together the flour, sugar, and salt in a large bow. Add the cubed butter and use a pastry cutter, fork, or even your fingers to break up the butter into small pieces the size of peas. Add the vanilla and water, as needed, until the dough just barely comes together. It will be very dry. Press into a disk, wrap in plastic, and chill thoroughly; at least an hour. Remove and allow the dough to come back to room temperature.

2.) Grease bottom of a 9-10 inch tart pan and then line the bottom with parchment paper. Unwrap dough and, using the palms of your hands and whole lot of elbow grease, press and press and PRESS that dough out as thinly as your can, around the bottom of the pan, and up its hilly sides with your fingers. If you press a hole into the dough, not to worry, just patch it up with a bit of the overhang. Place in the freezer and chill thoroughly; at least an hour.

3.) Preheat oven to 375 degrees. Remove crust from freezer and bake for 20-30 minutes; until lightly browned. While crust is baking, make the filling.

4.) Heat the cream, sugar, and salt in a heavy sauce pan over medium-high heat until it begins to boil. When it begins to foam and rise up, remove from heat, and stir in the coconut and vanilla. Scrape filling into the prepared crust.

5.) Bake for 10 minutes, then use a heat-proof spatula or the like to lightly tap all around the surface to break up any caramelization/setting that is occurring. This helps the tart to bake evenly and prevents it from wrinkling up. Bake for another 10 minutes, tap again, and then bake for a final 10 minutes or so for a total baking time of about 30 minutes.

6.) Remove from the oven, place on a cooling rack, and immediately sprinkle those lovely little nibs all around the tart’s surface. Wait a minute or so, and then sprinkle the chopped up chocolate bar across the tart. When completely cooled, remove the tart ring gently. Don’t even think about whipped cream.

The Quest for the Perfect Chocolate Chip Cookie Part II: Kim Boyce’s Whole Wheat Chocolate Chippers

“Whole wheat chocolate chip cookies?” you may ask, and surely gasp in chocolate-chip-cookie-purist horror, “Surely not!” But it’s true! I’ve tested these on numerous unsuspecting friends, family, and coworkers and no one made a peep about the wheaty, hippie-mamma nature of these cookies. Upon disclosure of the secret I received blank stares, looks that soon caused them to slow their rabid chewing look, look at the ceiling, squint their eyes in intense focus, and then – “Nope, can’t taste anything wheaty. That’s so weird!”

Given my recent proclivity towards natural cooking and baking, some weren’t at all surprised at the test-subject nature of the prank. I highly recommend baking these and not divulging the secret until you’ve received lustful words of thanks. These cookies are as delicious as nectar is to a BEE. The whole wheat simply gives the cookies a firmer, more substantial crumb (i.e. these are not wimpy, Chips-Ahoy cookies) and the massive chunks of bittersweet chocolate, as my sister said, “take them to a whole other level!”

I know I’ve become a bit repetitive with my endless adoration of Good to the Grain (yeah, I know, I’ve jumped on the bandwagon) but isn’t that an indication that it is, indeed, time to add it to your cookbook library if you haven’t already?

Whole-Wheat Chocolate Chip Cookies

8 oz (2 sticks) cold unsalted butter, cut into 1/2″ chunks
1 cup dark brown sugar
1 cup sugar
2 eggs
2 teaspoons vanilla extract
3 cups whole-wheat flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons kosher salt
8 oz high-quality bittersweet chocolate, roughly chopped to the size of your liking!

1.) Place one rack in the upper third of the oven and the other in the bottom third. Preheat oven to 350 degrees. Line two heavy baking sheets with parchment paper.

2.) In a large bowl, beat butter and sugars with an electric mixer until blended; 2 minutes or so. Add eggs one at a time and beat after each addition. Use your spatula to scrape down the sides of the bowl throughout. Mix in vanilla.

3.) Sift flour, baking powder, baking soda, and salt directly into the bowl with the wet ingredients. Blend until just combined. Add chocolate and use your hands to evenly disperse.

4.) Using an ice cream scoop spoon little mountains of dough, approximately 3 tablespoons in size, onto the baking sheets. Leave a few inches between each mountain. Bake for 15-20 minutes, swapping the top tray with the bottom tray halfway through. The cookies are done when they are lightly browned and the edges are beginning to set. The cookies will still be very, very soft and gooey when they’re done, and you will have to be careful when moving to a cooling rack. It is essential to not overbake these – resist the temptation to bake them longer than 20 minutes.

This recipe was very slightly adapted from Good to the Grain by Kim Boyce. Published by Stewart, Tabori, & Chang, New York; 2010.

Wholesome Blueberry Muffins

This recipe came about after I became a bit tired of baking the same old muffins for cowboy. The white whole wheat flour makes these muffins more substantial and significantly more complex in flavor, while the olive oil makes for an incredibly moist muffin. Evidence that the smallest changes in ingredients can easily up the nutritional profile of a recipe.

Wholesome Blueberry Muffins
Makes 9 muffins

1 egg
3/4 cup whole milk
1/4 cup mild-flavored olive oil
1/4 cup safflower oil
1 1/2 cups blueberries (fresh or frozen)
2 cups white whole wheat flour
1/2 cup organic sugar
1 tablespoon aluminum-free baking powder
1 1/2 teaspoons fine grain sea salt
oil or butter, for greasing muffins trays
organic turbinado sugar, for muffin tops

1.) Preheat oven to 400 degrees. Grease muffin tin. Beat egg, then stir in milk, oils, and blueberries. Stir in remaining ingredients until just mixed.

2.) Spoon batter into prepared muffin tin. Sprinkle with turbinado sugar, if desired. Bake for 20 minutes; until golden. Remove from tin immediately to cool.