My Tuesday Twister posts are my weekly round-up of what’s going on in my kitchen and our lives, as it pertains to GNOWFGLINS. We try as much as possible to make use of “God’s natural, organic, whole foods, grown locally and in season.” So here we go – I’ll catch you up on what’s twisting in my kitchen this week!
To participate in the Tuesday Twister Blog Carnival, visit this post. See you there!
The only special thing I did in the kitchen was to make Sylvia’s Chocolate Ginger Chewies. They were really good – chewy and I love ginger anything! When I started making them on Sunday, I was talking to my mom on the phone. I told her what I was about to make and she told me that she had just read Sylvia’s post about these cookies. She wanted to drop everything and go to the store for fresh ginger!
When I made these, I used coconut oil for the fat, sprouted spelt flour for the flour, and Rapadura for the brown sugar. I rolled them in evaporated cane juice.
Besides those, I have kept up all the usual things: cheese, cultured foods (kefir – water and dairy, Kombucha, and sourdough bread), and dehydrating staples liked nuts and soaked oats and raw soaked granola.
So, that’s it for me – what’s twisting in your kitchen? To participate in the Tuesday Twister Blog Carnival, visit this post. See you there!
I too wanted to make these as soon as I saw Sylvia post the recipe! They are definitely on my list.
I have a question for you Wardeh, when you use sprouted flour do you find that you need more liquid or fat? I haven’t been able to sub sprouted equally for non sprouted without messing with the recipe. If I do the recipe as listed I end up with crumbles.
Millie@ Real Food for Less Money´s last blog post… Tuesday Twister January 12
Millie – I have not noticed any difference using sprouted flour. However, I always use sprouted spelt flour which IMO is considerably more pastry-like than sprouted wheat flour. What type of grain are you sprouting for flour?
Wardeh, I just made ginger strips cookies today! I might not have had I found Sylvia’s recipe instead. They look wonderful. Something about ginger in the wintertime….Mmmmm…. I do have one question, though. Yours look delightfully dark while Sylvia’s are browner. Could it be the sprouted flour? My baked goods don’t usually change color due to the sprouted flour, so could it be the kind of chocolate you used? I love dark, dark chocolate so I’m interested in finding out what you did!
Thanks for all you blog! It is so encouraging and inspiring!
Eat well! Live well!
mel
Mel – I think it was probably darker because of using very dark molasses and dark Rapadura. The flavor was nice and rich.
Wardeh, your cookies look delicious, and I’m in a cookie mood, too. I might have to try them! Also, I wanted to tell Millie that I have had the same issue with sprouted flour (spelt or wheat) in every recipe that I try! I wrote in my post today that I think it is probably a result of dehydrating my sprouted grain in the oven. I’m certain that the grain just gets too hot, even on the lowest setting of my oven. The resulting flour is just exceedingly thirsty, and I’ve not had any luck with it either. I’ve decided to wait to experiment more with sprouting and dehydrating grains when I am able to purchase and use an actual dehydrator. If I recall, Millie, you’re using your oven to dehydrate, too, right?
—Sonya
Sonya – So interesting! I want to send you some of my berries to see if you get the same results from dehydrated. I will try to get around to that soon, if you agree.
I’m using soft white berries and dehydrating in my oven. Sonya, you may be right about the oven. I also wondered if it could be my altitude or the amazingly dry air here. But the oven sounds the most likely culprit. I’ve found that if I add extra milk, oil or an egg then it works out. I am just guessing though when I start adding things and hoping for the best
Millie @ Real Food for Less Money´s last blog post… Tuesday Twister January 12
Wardeh, I would love to try some of your sprouted/dehydrated grain to see if my results would be different. Happy to send you some unsprouted grain in exchange. . . . Millie, I bought an oven thermometer to test my oven, and the lowest consistent temp I can achieve is 150 degrees—too hot to preserve the healthy enzymes I’m after in the sprouting process. And I’m thinking it is overdrying the grain, too, and causing me the same issues you’re having—trying to guess at the right amount and kind of extra moisture to add to compensate. Is a dehydrator in your future plans, too? I need to save up some more pennies, but I’m determined to do it!
—Sonya
Sonya,
I have a dehydrator at the top of my list of wants/needs. I too need to save up my pennies. I want an Excalibur so that is alot of pennies!
Millie @ Real Food for Less Money´s last blog post… Oatmeal Pancakes
Those cookies look delicious! I have had some issues with sprouted flour before (even purchased), but I have had great results with my cookies.
Kimi @ The Nourishing Gourmet´s last blog post… A Roasted Meat and Vegetable Dinner
Those sound really good! I’ll have to try them when I get more Rapadura.
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