I’d love to share with you why I choose to bake with only 100% whole grain flours: the nutrition and taste are superior.
A whole grain contains all 3 parts of a grain kernel — the bran, endosperm and germ — which provide a uniquely satisfying combination of nutrients.
White flour is made when the bran and germ, aka the majority of the grain’s nutrients, are removed from the kernel and are refined. This makes it an empty carb. That’s why it’s important to keep whole grains whole, because they pack in important nutrients like dietary fiber, vitamins and minerals. Fiber keeps you fuller longer so you’re naturally satiated; vitamins and minerals are a necessary part of good health.
The whole grains I love to bake with have a mild and sweet flavor that give all of my recipes that homemade, real food taste. I use rolled oats, whole oat flour and whole wheat flour in all of Sweet Loren’s cookie dough. They’re a big way part of what makes Sweet Loren’s recipes unique and have a depth of flavor unlike anything else. Hard to find delicious cookie recipes that are made from whole grain flours, but don’t taste too whole grain-y (if you know what I mean). I work really hard on each recipe to make sure it has the right balance of taste and nutrition.
Let me know what kind of whole grains you bake with or your favorite sweet recipes!