Walnut Chocolate Chip Spelt Cookies

I finally did it.

I jumped on the Dreena Burton bandwagon! And let me just say how happy I am to be here. The woman is a genius I tell you.

It’s not like I was avoiding Dreena and her recipes. She’s ALL over the blog world, and I’ve done my fair share of oohing and ahhing over her creations. But I’m careful with my pennies and always felt I should make more use of the cookbooks I have before purchasing new ones. I guess that belief slipped my mind when I saw eat, drink + be vegan at the bookstore the other day. I knew I had to have it. So into my collection it went!

The first ed+bv recipe I set my sights on was for the infamous Super-Charge Me! Cookies. OMG – they were like little balls of nutritious crack. I would have loved to share them with you all, but since Dreena hadn’t posted the recipe on her site, no dice! So to celebrate my newfound Dreena love, I found another one of her cookie recipes that was on the internet to modify and write about.

Oh, and wouldn’t you know, Dreena posted the Super-Charge Me! Cookie recipe this week? Go figure!  Or go make them.  You won’t regret it.

Anyway…

Here’s the recipe I followed to make Walnut Chocolate Chip Spelt Cookies:

1 cup spelt flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 cup Sucanat

1/4 teaspoon salt

1/3 cup maple syrup

1/4 teaspoon molasses

1 teaspoon vanilla extract

1/4 cup vegetable oil

1/3 cup grain sweetened chocolate chips

1/3 cup chopped walnuts

Preheat the oven to 350*F. In a large bowl, mix together spelt flour, baking powder, baking soda, Sucanat and salt. In a separate bowl, stir together maple syrup, molasses, vanilla extract and canola oil until well combined. Add wet ingredients to dry ingredients and mix until just combined. Stir in chocolate chips and walnuts. Place spoonfuls of batter on cookie sheets and bake for 10-11 minutes. Makes 12 cookies.

These cookies were YUM! After tasting my Maple Almond Butter Cookies and these, I am convinced that maple syrup = cookie perfection. It really adds a depth of flavor and keeps cookies wonderfully moist and gooey. Seriously, that stuff’s not just for pancakes.

The only thing I’d change about this recipe next time around is leaving the molasses out. I’m not buying that 1/4 teaspoon is making a huge difference when spread throughout 12 cookies. I mean, really, that’s 1/48 teaspoon in 1 cookie. You know? Other than that, A+.

What’s your favorite chocolate chip cookie recipe?

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Spelt Flour

 

I’ve been intrigued by spelt flour for a long while.  So much buzz about its nutritious qualities and nutty taste!  But for whatever reason, it always eluded me at the grocery store.  It would catch my eye on the baking shelf, but I’d hesitate.  Next time for sure, I would reassure it.  But I always had an excuse.  I already have three bags of flour at home.  I should finish those first.  Or, I need to bake banana bread for my co-workers.  I don’t want to risk using an unfamiliar flour when I’m looking to dazzle them all with my sweet treat. 

I needed a motive to break out of my comfort zone.  So I schemed up a Flour Face-Off and named spelt flour one of the competitors.  Brilliant!  I finally baked with spelt.  Whee!

So what’s up with this stuff anyway?

Spelt is an ancient cereal grain similar to wheat, but with a tougher husk.  It was initially grown in the Fertile Crescent around 5000 to 6000 B.C. and was one of the first grains used to make bread.  The Greek and Roman civilizations found a staple in the grain – for eating and for using as a gift to the gods to encourage harvest and fertility.  Spelt eventually migrated to Europe about 300 years ago and finally made its way to North America around the turn of the 20th century.  It soon faded from notice in favor of easier-to-process wheat, but it’s now making a come back!

Spelt flour’s popularity has grown in recent years for a bazillion reasons.  Ok, I exaggerate, but it’s still pretty awesome. It has a somewhat nuttier and sweeter flavor than wheat flours.  Plus, it packs a nutrient-rich punch.  Spelt flour has between 10 and 25 percent more protein than wheat.  And its protein is generally easier to digest – which can possibly be helpful to those with wheat allergies.  It’s also chock full of good stuff like fiber and B vitamins. 

I used Arrowhead Mills spelt flour.  And I’m no certified spelt expert yet, but from what I’ve read, you can substitute spelt flour one-for-one with regular wheat flour.  But there are a couple things to note.  Spelt flour has what they call a “fragile” gluten content, so it’s important to not overmix your batter.  And you might need to reduce the liquid in your recipe just a tad.  Seems you have to play around a bit depending on what you’re making – that just means more experimenting!  I think it could make some killer cookies.  Yum!

Have you ever baked with spelt flour?  What’s your favorite recipe that uses it?

Flour Face-Off: Muffins

I’ve been playing scientist over here.  And by scientist, I mean 5th-grade-science-fair-tri-fold-display-board scientist.  Not the legit goggles and lab coat kind.  I may be good, but I’m not that good.

I’m a scientist because I ran my own little baking experiment.  Why yes, I am cool like that. You guys know I like to use different whole grain flours in my baked goods.  A little whole wheat pastry flour in this recipe, a little white whole wheat flour in that recipe.  But really what’s the diff, right?  Can you actually tell when one vs. another is baked up into a goodie?

I made it my mission to find out.

The Experiment:

Bake the exact same recipe using a variety of flours.

The Recipe:

Spiced Pumpkin Honey Muffins.  This is one of my go-to crowd-pleasing recipes, so I knew it would be a reliable base from which to judge the different flours.

The Contenders:

From left to right: Whole Wheat Flour, White Whole Wheat Flour, Whole Wheat Pastry Flour, Spelt Flour, Brown Rice Flour.  First time spelt and brown rice flour baker here! Exciting stuff.

The Tasters:

Me, obvi.  And Dan, who was more than willing to eat multiple muffins in one sitting.  For the purpose of science, of course.

The Questions:

How would the final muffins compare to each other in taste, texture, appearance, etc.?  Which flour would come out on top?

The Hypothesis:

Umm…I skipped this part.  I told you – not the legit kind of scientist!

The Results:

Whole Wheat Flour

Whole wheat flour was the first flour I ever used in my Spiced Pumpkin Honey Muffins.  I always bake them with white whole wheat flour now, so it was fun to go back to my roots!  These muffins were the chewiest and wheatiest of the bunch.  No surprise there.

White Whole Wheat Flour

Like I said, white whole wheat flour is now my flour of choice for this recipe, so I’m very familiar with the muffins it produces.  But side-by-side with muffins made from other flours, did it stay the one and only?  Well, the WWWF muffins were pretty similar to the WWF muffins in texture, taste and appearance.  They were a teeny bit lighter in color and had a slightly less wheaty taste.  Yummy, of course, but I had yet to try…

Whole Wheat Pastry Flour

My favorite!  WWPF made the softest muffins of all the flours.  They also got a little more rounded on top – check out the photo! – than any of the other muffins.  I liked that because it was aesthetically pleasing – like any good muffin should be.

Spelt Flour

Yay for using SF for the first time!  But boo for these muffins being our least favorite.  I knew they’d be tricksters as soon as I started mixing the batter.  It was runnier than the wheat flour batters.  And instead of rising UP in the oven, it spread OUT over the muffin well edges – leaving us with flat muffin tops.  They also took longer to bake.  The final product?  Spongy – can you see from the pic? – and not really as flavorful as the other muffins.  Sort of like the spelt overwhelmed the other ingredients.  But I’m not giving up on SF just yet!  I have a feeling it would be better in cookies than things that need to be soft and fluffy.  Just needs to find its place to shine.

Brown Rice Flour

The BRF muffins were Dan’s favorite.  At first, they seemed similar to the spelt muffins – runny batter, spread in the oven, flat tops, longer baking time.  But they ended up doing they’re own thing!  They were noticeably lighter in color than the rest of the muffins.  And they had a grainy, but soft, texture to them.  I kind of thought they stuck to the insides of my mouth a little, but Dan said I was making that up.  Also, BRF seems to have a very subtle flavor itself, so the pumpkin and honey tastes really came through.

For a good side-by-side comparison, take a look at the very first photo in this post.  Left to right: WWF, WWWF, WWPF, SF, BRF.

Conclusions:

In terms of muffins, I’m a WWPF fan.  Dan’s on team BRF.  SF doesn’t fly for either of us.  Obviously, there are some variables that could be played around with to influence the success of each flour.  Maybe some flours work better with liquid sweeteners – like the honey in this recipe – than others.  Or perhaps some would do better with more or less baking soda.  Lots of things to consider, but a girl can only do so much!

Anywho, that was fun!  Now I want to run my experiment on other baked goods.  I see a cookie test in my future!

Since I’m new to spelt and brown rice flour, anyone have any tips for baking with them?