Katie: This month on Eat For Your Life, we'll be talking about "Sweet Smarts"...specifically, how to cut back on sugar, but still satisfy your sweet tooth by using better ingredients (you can read all about one of our favorite pantry staples at the bottom of this post). These melt-in-your-mouth cream puffs are filled with a creamy, honey-sweetened pudding, and lightly drizzled with dark chocolate. You can probably tell that Mom and I like our sweets..but we try not to eat them too often (usually a couple times a month). However, Valentine's Day is coming up next week...which we think is the perfect opportunity for a little indulgence. Don't you agree?
Put on the top and add chocolate glaze and you're ready to roll. I would have dusted with powdered sugar with the warning "sugar for display only" but I figured my daughter would see right through that one. See complete recipe for Valentine Creme Puffs here.
So what's the deal with "Whole Wheat Pastry Flour?"
Katie: Whole Wheat Pastry Flour (WWPF) is a wonderful alternative to the non-nutritive, bleached, white flour that has become the staple of American baked goods. Why?
1. WWPF is made from 100% Whole Grains, and has not been stripped of its nutrients.
2. WWPF is higher in dietary fiber. Fiber helps lower cholesterol & protects against disease.
3. Unlike regular whole wheat flour (which is ground from "hard" grains), WWPF, is ground from soft wheat berries, and hence, does not have that wheaty, card-boardy, unedible texture.
And most importantly...
4. It tastes pretty darn good...and gosh darn it, people like it.
When my mom first started making waffles using WWPF, I said, "Mom. Are you SURE this flour is healthy? These taste just like regular waffles." No joke. Not only do my kids LIKE the Whole Grain Waffle recipe (listed below), but they frequently request it.
Check out some of these SWEET recipes, all using WWPF:
Oatmeal Apple Muffins
Andrea's Whole Grain Waffles
Valentine Cream Puffs
How does one use "Whole Wheat Pastry Flour?"
Much like regular pastry flour, WWPF has a light and airy texture, and is perfect for any kind of baking--including cookies, muffins, cakes, pancakes, and pie crusts.
The ratio is 1:1, when substituting for white flour. If just starting out with WWPF, you can try using half white flour, and half WWPF.
Where can you buy "Whole What Pastry Flour?"
1. Whole Foods (in the bulk section)
2. Reasor's (in 5 lb. bags, in the baking section...cheaper than Whole Foods)
3. Order from Amazon (Bob's Red Mill 5 lb. bag)--only .02 per ounce, (AND free shipping after purchase of over $49 with Vitacost).
4. If you know where to find WWPF in your area, please share below!
For even more about WWPF, visit our Tips and Tricks section.
See ya'll next week!
Love, Katie and Barb
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