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Posts Tagged ‘White Whole Wheat Flour’

Whole Grain Lemon Ricotta Pancakes via Relishing It

Mother’s Day is less than a week away, so I thought I’d give you a breakfast recipe to help you treat that special lady right this Sunday.  These pancakes are the perfect “something special” to show your mom, grandma, or wife just how much they mean to you.  And if you make sure to clean up once everything is made, she’ll appreciate it all the more.

Whole Grain Lemon Ricotta Pancakes via Relishing It

Lemon ricotta pancakes are one of our favorite Spring breakfast dishes.  The flavors here combine to give a fresh twist on the old pancake routine.  As usual, I’ve tossed in a few tricks from my “make things more healthy” repetoire.  Using white whole wheat flour not only makes these more healthy, but it adds a bit more substance than you’ll find in a typical lemon ricotta pancake, which tends to be feather-light.  I’ve also used coconut oil throughout the recipe– both in the pancakes, as well as for the frying oil.  The coconut flavor pairs beautifully with the lemon here.  Just a quick side note, I love coconut oil.  Absolutely love it.  I try to use it as a substitute whenever the dish allows.   I used just a touch of honey as the sweetener in these pancakes,  since I don’t like them overly sweet.  Add a bit more, if you like.  Or top them with a lovely fruit purée.  The ricotta gives them a wonderful, creamy texture, and the lemon– well it’s simply fabulous.

Whole Grain Lemon Ricotta Pancakes via Relishing it

I’m lucky enough to have two beautiful women in my life that I get to honor on Mother’s Day– my Mom and my Mother-in-Law. Both are strong, compassionate, women who have helped guide and nurture me and my family.  They’re incredible grandmothers to my children, and that means the world to me.  (I love you both!)  I’ll be traveling to North Dakota later this week with my kiddos to celebrate with my Mom– so I’ll be back here at Relishing It next week. I hope all of you Moms have a great, sun-filled day surrounded by your loved ones!

Whole Grain Lemon Ricotta Pancakes via Relishing It

The Recipe:  Whole Grain Lemon Ricotta Pancakes

2 cups white whole wheat flour

2 teaspoons baking powder

1/2 teaspoon kosher salt

Juice and zest of 3 smallish lemons

2 tablespoons virgin coconut oil, melted

3/4 cup ricotta cheese

1 teaspoon vanilla

2 tablespoons honey, or more to taste

1 1/4 – 1 1/2 cup milk

2 eggs

virgin coconut oil, for frying

In a large bowl, whisk together the flour, baking powder, and salt.  In another bowl, combine the coconut oil, lemon juice/zest, ricotta cheese, honey, eggs, vanilla, and 1 1/4 cup milk.  Pour the liquid ingredients into the dry ingredient and combine them using a wooden spoon.  Add a bit more milk, if necessary.  Be careful not to over mix.  Let the batter rest for a few minutes.

Heat some coconut oil in a large skillet.  When it is hot enough, ladle batter into the pan– make the pancakes as big, or as small as you like.  When they begin to get speckled with “holes”, it’s time to flip them over.  Repeat the procedure, adding more coconut oil to the pan each time.  Serve with your favorite pancake toppings.  Enjoy!

Thanks for stopping by Relishing It!  xo

Laurie

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Blueberry Coffe Cake via Relishing It

Hello, friends!  I hope you all had a wonderful weekend.  Since we had no prior obligations, we were able do whatever we wanted on Saturday and Sunday.  First up was a visit to one of our favorite summer spots,  Minnehaha Falls.  This beautiful little park in Minneapolis is full of trails, waterfalls, bike paths, and best of all, Sea Salt Eatery.  I really don’t complain much about living in Minnesota, but if I have one gripe (no, not the weather), it’s that we’re so far from the ocean and all of that amazing seafood.  Sea Salt eases the pain a bit.  They offer amazing, fresh seafood.  Stopping in for the ridiculously tasty fish tacos and a catfish po’boy was a great start to the weekend.  It’s the little things like this that make me happy.

Blueberries

Aside from fish tacos, we also ate plenty of this amazing blueberry coffee cake.  I baked this up the night before so we could enjoy the relaxing morning at home while the kids played in the living room.  Coffee cake is one of my favorite things– this one is gorgeous, and so is this one.  Today’s blueberry version is one of my son’s very favorite things that I bake.  He loves it.  The beautiful thing about this cake is that it is just as brilliant with fresh blueberries as it is with frozen.  Which makes it perfect to eat throughout the winter.  When organic frozen blueberries are on sale, I generally stock up for smoothies and this cake.  And blueberry season is just around the corner (thankfully) so, fresh ones aren’t far off!

Blueberry Coffee Cake via Relishing It

As usual, I’ve swapped out the all-purpose flour in this recipe for a whole grain version.  It works well here.  It gives the cake a bit more substance. The lemon zest brings a bit more life to the blueberries and the addition of walnuts to the crumb topping supplies a nice bit of texture to each bite.  I will warn you to keep a close eye on this cake near the end of the baking time.  Be careful not to over-bake it, as it will be a bit more dry than it should be.  When a toothpick inserted into the center comes out crumb-free– it’s done.  It keeps well for days covered with aluminum foil and sitting at room temperature.  Hope this coffee cake becomes a family favorite in your house, too!

Blueberry Coffee Cake via Relishing It

The Recipe:  Blueberry Coffee Cake

(Makes an 8×8 cake)

For the Crumbs:

1/3 cup (1 1/2 ounces) white whole wheat flour

1/4 cup sugar

1/3 cup packed brown sugar

pinch of kosher salt

1/2 cup toasted walnut halves, chopped

5 tablespoons room temperature butter

For the Cake:

2 cups and 2 teaspoons white whole wheat flour (10 ounces)

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

1/4 teaspoon ground cinnamon

pinch of freshly grated nutmeg

2/3 cup sugar

zest of 2 small organic lemons, or 1 large

6 tablespoons room temperature butter

2 large eggs, at room temperature  (*see note)

1 teaspoon vanilla

1/2 cup buttermilk  (*see note)

2 cups fresh or frozen organic blueberries (do not thaw)

Note:  It’s important to use room temperature eggs in baked goods.  Eggs at room temperature add more volume to your finished product.  Place your eggs in a bowl of warm water for about 10-15 minutes, they will then be room temperature and ready to use.  Don’t have any buttermilk?  No worries.  Don’t just add regular milk as a substitute, as the baking soda in the cake will only be activated with an acid, therefore leaving you with a flat cake.  To make a 1/2 cup of buttermilk add 1 1/2 teaspoons white vinegar to 1/2 cup of milk.  Stir and let it sit for about 10 minutes.  

Preheat the oven to 350°F.  Prepare a square 8×8 pan with butter.

To make the crumbs:  In a small bowl, combine the flour, sugar, brown sugar, and salt with a whisk.  Using a fork, mash in the butter.  When it is mostly uniform, gently mix in the walnuts.  Put into the refrigerator until ready to use.

Prepare the blueberries by putting them into a medium bowl and gently tossing them with 2 teaspoons of the flour.  Set aside.

To make the cake: In a medium bowl, whisk together the remaining 2 cups of flour, baking powder, baking soda, kosher salt, cinnamon, and nutmeg.  Set aside.  In a bowl of a stand mixer, combine the sugar and lemon zest by rubbing it together with your fingers.  When it is fragrant and combined, add the butter and beat together with the sugar using the paddle attachment for about 3 minutes on medium speed,  or until it is light and pale in color.  Add the eggs one at a time, beating for about 1 minutes after each one.  Then add the vanilla extract.  The batter may look curdled at this point and that’s ok — it will smooth out.  Reduce the mixer speed to low and add the flour mixture and buttermilk alternately in two additions.  Starting and ending with the flour.  Be careful not to over mix.  Gently fold in the blueberries using a rubber spatula.

Pour the batter into the prepared pan and smooth out with a rubber spatula.  Add the crumb mixture to the top.  Gently pat the mixture into the batter.  Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.  Let cool.  Keeps well for days at room temperature covered with aluminum foil.  Enjoy!

Source:  Adapted from Dorie Greenspan’s Baking: From My Home To Yours

Thanks for stopping by Relishing It!

Laurie

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Lemon Madeleines via Relishing It

Pretty much every weekend we have a family debate about what to do in the morning.  My husband argues that we should just enjoy our coffee at home so he can finish watching the soccer match.  The little ones respond that we should stay indoors so they can play all morning.  But I always push for getting out to one of our fabulous local bakeries.  And no offense to American-style bakeries, with their cupcakes and jelly doughnuts, but that’s not exactly what I’m talking about.  I love French-style bakeries.  I love their delicate pastries that are so flakey they almost fall apart when you look at them.  Two bakeries here in the Twin Cities really stand out– Rustica and Patisserie 46.   I love the vibe at both of these beautiful venues.  They’re always buzzing, and once you’ve picked that perfect pastry from their huge selections, it’s wonderful to just sit back and take it all in.  On those weekends that I lose “the great morning debate,” I often make French treats at home.  These bostock are one of my favorites.  Another are these wonderful lemon madeleines.  They’re little bites of happiness.

Lemon Madeleines via Relishing It

Making these madeleines are as simple as can be.  The only thing to be aware of is that you should let the batter rest for a few hours before you bake them (and truth be told, sometimes I don’t wait as long as I’m supposed to and they still turn out fine).  This version is a beautiful lemon laced with a bit of vanilla.  Simple and basic are often the best.  If you can get you hands on Meyer lemons, use them instead of regular– they make a difference.  Sometimes, when I want to change things up, I make a spiced orange and honey version.  Use your imagination, so long as you keep the key ingredients the same.  The main difference in my homemade version is that I use white whole wheat flour.  While they’re not quite as light as those made with all-purpose flour, I think I actually prefer them this way.  The texture is about midway between a cookie and cake.  I guess what I mean is that the inside is soft and moist, while the edges are crisp.  And while you can save some for later, they’re best eaten on the day they’re made.  They’re so good, that they won’t be around more than a day anyway.

If you’re looking for other receipes to satisfy your lemon cravings, take a look these desserts.  This lemon yogurt cake remains one of my favorites, as do these luscious lemon bars.  This lemon pull-apart bread is nice to make for company.  And this lemon tart is perfect for a special occasion.  Can you tell I often have those cravings?  Anyway, these lemon madeleines fit nicely into this list.

Lemon Madeleines via Relishing It

The Recipe:  Lemon Madeleines

(makes 12 large madeleines)

2/3 cup white whole wheat flour

3/4 teaspoon baking powder

pinch of kosher salt

1/2 cup granulated sugar

zest of two smallish lemons (meyer lemons work wonderfully)

2 large eggs, room temperature

2 teaspoons vanilla extract

6 tablespoons butter (melted and cooled)

Confectioners’ sugar for dusting

Prepare a 12-mold madeleine pan by spraying with cooking spray or rubbing with butter.  Set aside.

In a small bowl, whisk together the flour, baking powder, and salt.  Set aside.

In a bowl of a stand mixer,  mix the sugar and lemon zest with your fingers until well combined.  Add the eggs to the bowl and beat, using the whisk attachment, for about 2 minutes, or until the batter is light colored, fluffy, and thick.  Beat in the vanilla extract.  Then fold in the dry ingredients using a rubber spatula, followed by the melted butter.  Divide the batter evenly among the 12 madeleine molds and cover tightly with plastic wrap.  Refrigerated for at least 2-3 hours, or overnight.

When ready to bake, pre-heat oven to 400°F.  Remove plastic wrap and bake madeleines for 11-13 minutes, or until they are a deep golden brown.  Remove from pan and place on cooling racks.  Dust with confectioners’ sugar before serving.  These are best enjoyed on the day they are made, though they will keep in a sealed container (the edges will loose their crispiness, however).  Enjoy!

Adapted from Dorie Greenspan’s Around My French Table

I hope you all have a wonderful weekend.  I know mine will include some green beer.

Cheers!

Laurie

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