A friend recently served me amazing muffins made with whole wheat pastry flour and pureed zucchini. It was Mark Bittman’s recipe from the New York Times Dining section, one of my favorite foodie reads. His recipe lets you sneak in all kinds of fruits and vegetables, use less sugar and still have a delicious result. The secret is in the flour. Whole wheat pastry flour lets you make healthier baked goods that are lighter in texture than they would be if you used traditional whole wheat flour. I found whole wheat pastry flour at Whole Foods.
This week, my four-year old and I had a blast making our own waffles and freezing the leftovers to heat in the toaster. I snuck in some whole wheat pastry flour and golden ground flaxseed with delicious results. Here’s the recipe we made up, which is a modification of Better Homes and Gardens “OH BOY” waffles:
Sift (or stir) together 1 and 3/4 cups unbleached white flour, 1/2 cup whole wheat pastry flour, 1 Tbs. ground golden flaxseed, 4 tsp. baking powder, 3/4 tsp. salt, and 1 and 1/2 Tbs. sugar. Mix 2 beaten eggs, 2 and 1/4 cups milk, and 1/2 cup canola or vegetable oil: add all at once to dry ingredients, beating only till moistened. Bake in preheated waffle maker. Make 10-12.
Kids love to cook and you can teach them how to make healthy food they’ll love!