on the menu: birdseed bran muffins

On July 19, 2015 by theseventhsphinx

I enjoy cooking from flour, local chef Joanne Chang‘s first cookbook. It’s full of the kind of dessert-esque breakfast/brunch items I always want. This week I tried the addictive bran muffins (link to recipe), which won me over with the ‘birdseed’ topping.

flour bakery birdseed bran muffins

I made a few adjustments to work with what I had on hand, sour cream instead of crème fraîche, cream instead of milk, a little coconut flour and coconut oil just because, some mashed banana, some cinnamon, extra raisins. I also added white and black sesame seeds (to the prescribed flax seeds, millet, and sunflower seeds) to make things ultra-birdseedy. I also halved the recipe. With all these changes, the texture still came out nicely – to weather such haphazardness is a mark of a solid recipe.

One thing I would say is that the quantities are sometimes high. I think I routinely halve these recipes, and in this case I still made about 12 muffins, which is the yield given…so something is not quite adding up. But I don’t care, as long as the muffins are good.

flour bakery birdseed bran muffins

These are dense, not too sweet muffins, which seem not outright unhealthy, as is the case with certain muffins, and which improve with grilling or strawberry-rhubarb jam or both.

flour bakery birdseed bran muffins

Happy baking!

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on the menu: spelt waffles

On October 18, 2014 by theseventhsphinx

IMG_8893

These might be my favorite waffles yet. Flavorful, good texture, froze well…good waffles. I’ve been playing around with spelt flour lately with great results. It has a light nutty flavor and substitutes well for all-purpose, so it’s easy to experiment.

I read about six recipes (here’s the closest) and then did this, with the approach of maintaining a 1:1 ratio of dry to liquid ingredients:

1 c spelt flour

1/2 c all-purpose flour

1/2 c wheat flour

1/4 c almond meal

2 T bran flakes

4 tsp baking powder

2 tsp baking soda

1 tsp cinnamon

1 tsp cake spice (nutmeg, ginger, allspice, cinnamon, clove blend)

1/2 tsp salt

2 Tbs sugar

1/2 c yogurt (greek)

1/3 c coconut oil

1 c milk

1 mashed ripe banana

2 eggs

2 Tbs cider vinegar

1 tsp vanilla

Preheat and grease waffle iron (I preheated to a higher temp than I cooked, cooking finally at setting 3 of 7), mix dry ingredients and wet ingredients separately, stir wet into dry and let batter thicken 2 minutes. I like a consistency like quite thick cake batter.

Add heaping 1/2 cup of batter to iron and cook until golden, repeat. Makes about 8 waffles.

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This recipe is receptive to substitutions.

Enjoy!

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