Monday, February 26, 2007

More from Babycakes

spelt scone

recipe #193 & 194

Currently there is a moratorium in my house that prevents me from buying another kind of flour. I have about 9 kinds (that I can locate). No more. Not until I use up some of what I got.

My most recent acquisition was spelt. I needed it (really really) to make wheat free, sugar free vegan scones. Doesn't sound good, but came out nicely. Another recipe from Babycakes.

From an article in Food & Wine, this recipe was originally for raspberry scones, but I made them with dried black currants:

Spelt Scones
* 2 cups spelt flour
* 1 tablespoon baking powder
* 1/2 teaspoon salt
* 1/3 cup canola oil
* 1/3 cup agave nectar
* 1 tablespoon pure vanilla extract
* 1/3 cup hot water
* 1 cup fresh raspberries
1. Preheat the oven to 375°. Line a baking sheet with parchment paper. In a bowl, whisk the spelt with the baking powder and salt. Stir in the oil, agave nectar and vanilla. Stir in the hot water, then the raspberries.
2. Scoop 12 mounds of batter 1/3 cup each onto the prepared baking sheet and lightly brush the tops with oil. Bake the scones for 20 minutes, or until golden. Let the baking sheet cool completely on top of a rack.

NOTES One Scone 168 cal, 7 gm fat, 0.5 gm sat fat, 23 gm carb, 3 gm fiber.

Fine. Scone like. Healthy. My kids will eat them. My husband pretends to like them.
Moving on. . .

This didn't work out so well.


Cinnamon Banana Bread
  • 1 cup Bob's Red Mill gluten-free, all-purpose baking flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon xanthan gum
  • 1/4 teaspoon salt
  • 3 overripe bananas, mashed
  • 1/4 cup canola oil
  • 1/3 cup agave nectar
  • 1/3 cup unsweetened soy milk
  • 2 teaspoons pure vanilla extract
  1. Preheat the oven to 350°. Lightly oil an 81/2-by-41/2-inch loaf pan. Line the bottom and sides of the loaf pan with parchment paper and set aside.
  2. In a medium bowl, whisk the baking flour with the baking soda, baking powder, cinnamon, xanthan gum and salt. In another bowl, whisk the bananas with the oil, agave nectar, soy milk and vanilla. Add the banana mixture to the dry ingredients and whisk until smooth. Pour the batter into the prepared pan and bake for 45 minutes, or until a toothpick inserted into the center comes out clean. Let the banana bread cool on a rack for 20 minutes before turning it out. Let cool completely before slicing.
This fuck up I easily take responsibility for. I didn't use the Bob's All Purpose flour, instead I made a mixture of tapioca flour, besan and oat flour. Not such a good choice. I also should have used very very overripe bananas instead of just ripe ones.

The one thing I did right was add walnuts.

I'll try this one again.

These whole grain and bean based flours are great, but surprisingly high in calories. White bleached flour has 100 calories per 1/4 cup. Spelt has 140 per 1/4 cup. Whole Foods has comprehensive nutrional info on all of them here.

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1 comment:

AteThat said...

Tell me more about the different types of flours. What are the pros/cons of the more unusual ones. I have a good selection of flours in my grocery (loads of indian flours especially). I sort of want to start trying some of them, but I'm not sure what I would use them for and why. Is that to broad a question?