One of my treasures was this bag of locally grown and ground whole wheat flour. One of the ladies at the Farmer's Market makes about 50 lbs each week. Whoa! That's a lot of work. $5.00 for a 5 lb bag was well worth it. Whole wheat flour is sooooo much better for you. But, (there's always a "but") it does not bake quite like all purpose flour. It tends to be a little heartier and courser making your baked goods drier and it may change the taste slightly. A lot of people mix it with all purpose flour (a recipe that calls for 2 cups flour would alternate to 1 1/3 cup all purpose flour and 2/3 cups whole wheat flour). For this recipe I used 2 cups of the whole wheat flour and a cup of regular old Quaker oats and no all purpose flour.
Anyway, dump 3 eggs in a deep bowl. Preferably farm fresh, but all I had was Eggland's Best. Which is probably the best egg available at the grocery store. I didn't buy farm fresh eggs today as I need to use up what I already have.
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