I don’t like white flour. It’s not healthy and it’s boring. I’ve tried substituting whole wheat flour when baking, but I found the crumb is not quite as pleasing as it’s white counterpart. It’s not as tender. I’ve also tried going 1/2 whole wheat and half all purpose white flour, but I don’t like using all purpose white flour at all.
Enter whole wheat pastry flour. Finely milled from whole white wheat, you can have your slightly healthier cake and eat it, too. The crumb is extremely tender and doesn’t need to be cut with white flour.
Substitute freely in any recipe that calls for white all purpose flour. It’s especially delicious in cookies and quick breads like this one:
- 3 cups whole wheat pastry flour
- ¾ cup sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ teaspoon cinnamon
- ⅓ teaspoon ground ginger
- 2 large eggs (3 if you’re using small eggs)
- ½ cup canola or vegetable oil
- 1-1/2 cups zucchini
- 1 cup chocolate chips
- Mix dry ingredients in a small bowl.
- Beat 2 eggs, ½ cup of vegetable oil together in a large bowl. Mix in 1½ cup of grated zucchini.
- Add dry ingredients to wet ingredients, mix, add 1 cup of chocolate chips and mix until just combined.
- Bake in a 9 x 5 x 3 loaf pan lined with parchment paper. Bake at 350 for 50 minutes or until tester comes out clean.