Man! I l-o-v-e trying new fun ingredients! So, you can imagine my excitement when Bob's Red Mill offered two of their new ancient grains and coconut flour for testing. My last post was a recipe with Bob's Red Mill Farro (Greek Farro Salad), and I've actually made it a couple more times. It's a great to-go lunch option! The texture is perfectly chewy and soft and wonderful! It's a new-ingredient must-try.
I haven't done much (read: anything) with coconut flour before, so there was a considerable amount of googling that transpired before I settled on a first-time recipe. I ended up making gluten/grain-free blueberry-orange muffins for dessert tonight. I was so surprised at the yummy texture of the muffins. They weren't mealy or gritty or squishy like other grain-free pastries I've had before. I didn't get the recipe perfect, so I'll try it again tomorrow and get it posted for y'all super soon!
And, are you ready for the best part? Bob's Red Mill is giving one awesomely lucky reader a trio of the farro, sorghum, and coconut flour - YUM! Enter to win here:
a Rafflecopter giveaway
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