Healthy Living, Recipes on December 31, 2009 by

Whole Grains in the New Year

Bread & Wheat

Adding whole grains to your diet can be easy and tasty!  Here are some tips to help you find new and inventive ways to increase your whole grain intake and enjoy healthier meals.

Top 10 Tips for Integrating Whole Grains

Replace up to 50% of your baking with whole wheat flours. 

Use Whole Wheat Flour for breads and Whole Wheat Pastry Flour for pastries such as muffins, cookies and cakes. 

For whole grain nutrition with less whole wheat taste, use Hard White Whole Wheat Flour in your baking.  Use as you would Whole Wheat Flour. 

Replace up to 25% of your recipes with whole grain flours such as Quinoa, Barley, Millet and Spelt Flours. 

Integrate whole grain dry cereals into your baked goods.  You can replace up to 20% of a recipe with oats, multi grain cereals, farinas, cracked or rolled grains. 

When using all whole wheat flour, use 7/8 cup per 1 cup of white flour for best results.  The would be equivalent to 2 Tb less flour per cup. 

Eat barley, quinoa, brown rice, kasha or another whole grain as a side dish instead of white rice or potatoes. 

Use grains such as quinoa or barley in entrees like risotto, pilaf and stuffed peppers. 

Add whole grains to soups, stews and salads. 

Soak whole grains in the morning to cut down on cooking time for dinner preparation. 

A customer submitted a great recipe for a coffee cake and we used one of these principles for adding more whole grain goodness.  While the recipe called for 2 cups white flour, we found using 1 cup white flour and 1 cup 10 Grain Flour worked wonderfully.  If you do not have access to the 10 Grain Flour, Whole Wheat Pastry Flour or Hard White Whole Wheat Flour will work as well.

Banana Pecan Coffee Cake

Recipe by John Ernest II

1/2 cup chopped Pecan Halves 
1/4 cup Sugar 
2 tsp Cinnamon 
1/2 cup Butter 
1 cup Sugar 
2 Eggs 
1 cup Banana, mashed 
1 Tb Vanilla 
1/2 cup Sour Cream 
1 cup
White Flour, Unbleached 
1 cup
10-Grain Flour 
1 tsp
Baking Powder 
1 tsp
Baking Soda 
1/4 tsp
Sea Salt 

Preheat oven to 350°F. Grease a spring form pan and set aside.

Combine the chopped pecans, ¼ cup sugar and cinnamon in a small bowl, set aside.

Cream together the shortening and sugar until light and fluffy. Beat in the eggs, bananas and vanilla. Add the sour cream and mix until blended.

In a separate bowl, mix together the flours, baking powder, baking soda and salt. Add this to the batter and beat until just blended.

Sprinkle half the sugar/nut mixture into the greased pan. Top with half of the cake batter. Follow with the second half of the sugar/nut mixture and end with the rest of the cake batter. Bake for 45-50 minutes or until toothpick comes out clean. Cool 5 minutes in the pan, then remove springform rim to finish cooling. Makes 18 Servings.

Add Your Comment

Your email address will not be published. Required fields are marked *

Latest Posts

Keep up to date on the latest from
Bob's Red Mill
Subscribe Now