The number one requested birthday cake in our family, this decadent chocolate dessert is made with whole wheat flour. The extra bran and germ not only make it healthier, but extra moist and dense.
Category: Baking
I learned to make this apple tart from a French Chef in one of the first restaurants I worked in. It is simply made by turning some apples into applesauce, rolling out and blind baking a tart shell, filling it with the apple sauce, and topping with sliced apples for the bake.
This style of cornbread is crisp, crumbly and contains no wheat or sugar! It goes incredibly well with savory foods like bacon and collards or chili con carne, or you can mix them into the batter for an all-in-one cornbread meal.
This is a super healthy snack that tastes like it’s not! Ground flax seed acts as a binding agent while soy sauce ups the umami quotient and maple syrup adds a caramelized crunch. Top them with cheese, jam or pate, or dip them in hummus…if you don’t devour them plain straight out of the oven!!
A crusty of fresh, whole grain bread is the perfect vessel for a steaming bowl of hearty soup, like our French Onion. Use spelt or one of our other heirloom wheat flours.
A clean, classic baguette, Vietnamese-style: slathered with spicy umami mayo, loaded up with shredded pork, cold-cuts, or salmon, and topped with pickled vegetables for that inimitable sweet and sour crunch.
Ancient grain pancakes are probably one of the simplest and funnest ways to refresh and upgrade your pancake game.
Upside-down cakes are simple, stunning, and taste as good as they look. You can whip up this festive showstopper in just thirty minutes. My mother learned to make it from her mother, and I have taken over the tradition now that she is no longer around to make it for our family gatherings.
Not a pie. Not a doughnut. But a masterpiece of a cake. Classic butter cake filled to the edges with thick vanilla(or maple)custard. And topped with decadent chocolate ganash.
A pie without a pan, the galette is an easy and elegant dessert. I created this galette to make use of a bumper crop of black raspberries from my garden. You can substitute most any fruit or berry, but it’s hard to beat the decadent combo of raspberry and chocolate.