This recipe serves 12 portions
2 cups whole wheat flour
2 sticks of vegan butter at room temperature
2 egg replacers (We used Bob’s Red Mill)
8 tablespoons brown sugar
1/2 cup molasses
4 tablespoons fresh, grated ginger
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 ½ teaspoon baking soda
2 tablespoon powdered sugar
- Preheat oven to 350°F.
- Line an 8-by-8 inch baking dish with parchment paper
- In a medium bowl, mix the whole wheat flour, spices, baking soda, and salt. Whisk to blend.
- Mix the butter and brown sugar until fluffy.
- Beat in the egg replacer and molasses.
- Add dry ingredients to the butter mixture.
- Spread batter evenly. Let sit for 10 minutes.
- Bake for 20 minutes.
- Let it cool, add powdered sugar as desired. Enjoy!
Tips from Oh My Green’s Chef on Whole Wheat Flour
When using whole wheat flour, the finished product of your baked goods will be of a darker color. It may also turn out more crumbly and less fluffy. Letting the batter rest for 10 minutes before baking will allow the bran and germ to soften, making the baked goods less coarse. Letting the baked products rest overnight before serving allows the bran a chance to soften, negating any possibility someone will notice the typical branny and coarse texture.
Reaping the Benefits of Whole Grains
All whole-grain kernels contain three parts: bran, germ, and endosperm. Whole wheat flour contains all three parts. Fiber, which helps lower cholesterol as well as move waste through the digestive tract, is found in the bran. Fiber also helps to slow down the breakdown of starch into glucose, keeping you fuller longer. Healthy fats, protein, B vitamins, vitamin E, iron, and calcium are all found in the germ. Unfortunately, these nutrients are removed in the process of making refined all-purpose flour. The endosperm, mostly made of starch, is the only part in the grain that is found in all-purpose white flour. “With grains, I always say that the whole is greater than the sum of its parts,” says Dr. Frank Hu, chair of the Department of Nutrition at the Harvard T.H. Chan School of Public Health.
This holiday season, try adding whole wheat flour to your traditional recipes for baked goods to add more nutrition.
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ABOUT THE AUTHOR
Teresa Liu is a Certified Nutritionist and member of Oh My Green’s amazing culinary team. She works alongside Oh My Green chefs to promote healthy eating and wellness throughout our customers in the San Francisco Bay Area.