Posts Tagged ‘whole grain’

Reverse Engineered Soft Baked Chocolate Squares

June 27, 2013

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This is the result of my attempt to reverse engineer Kashi’s Soft Baked Chocolate Squares. The texture is very similar to the Kashi squares: cakey but dense, much drier than brownies and more compact than cake. I like them this way, but if you prefer a moister, fudgier bar, I have a variation that creates that texture, too.

I tweaked my recipe to mostly match the Kashi ingredient list and to even more closely hew to the nutritional data. They are vegan, with about 4 g. of fiber and 4 g. of protein per 160 calorie serving from black beans, sweet potato, ground nuts, flax seed meal, whole grain wheat, spelt and oats.

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Five Grain Three Seed Gluten-Free Sesame Sticks

June 9, 2013

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These sesame sticks started out as a copycat version of Mary’s Gone Crackers. I found the cracker shaping process tedious, so I took Hindy’s lead and made pretzel sticks instead. Much, much easier.

I looked at quite a few copycat recipes and and decided to  simplify the ingredient list and cooking method. Most recipes call for cooking quinoa and brown rice in separate pots. I cooked the grains in one pot. Instead of adding lots of different seeds, I used just poppy seeds and sesame seeds (two seeds I almost always have on hand for challah baking).

I added in a little twist that has nothing to do with the original cracker. My grandmother, A”H, used to make onion poppy seeds crackers. I added in some minced shallot because I love the flavor combination of onion or shallot with poppy seeds.

The flavor of these pretzels remind me of the sesame sticks that come in some bags of mixed nuts. Of course, these are more nutritious.

Wholesome, tasty and easy to make–these addictive sesame sticks have got it all.

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Whole Wheat Savory Cheese Muffins

December 29, 2010

These muffins are based on a recipe from Dorie Greenspan. What I did: made the loaf into muffins and used whole wheat instead of all-purpose flour. (more…)

Beth Hensperger’s Scallion Pancakes

June 24, 2010

The recipe for this scallion pancake comes from Beth Hensperger’s The Best Quickbreads (pp.161-62), where it is called Chinatown Green Onion Pancakes. She says it is a great favorite in San Francisco’s Chinatown and is great with stir-frys. (more…)