These lovely ladies are my desperate attempts at squeezing out the last drops of sunshine this summer. The days are becoming cloudier and summer seems to be fading faster than my tan.
Ok, so let me pause my pleas for an endless summer. What is stoneground whole wheat? That which is usually reserved for bread, makes it’s mark here with these lovely amigas.
Check this out.
- 1 cup of whole wheat flour
- 1/2 tsp salt
- 1 tsp of baking powder
- Buco (a lot) cinnamon( I eyed it, you do you)
- 2 flax eggs
- 1 tsp of vanilla ( the real stuff from madagascar, don’t cheat)
- 1 stick of butter softened (I used smart butter) equivalent to half cup
- 1/2 c of sugar (was out of coconut, no date, so turbinada it was don’t judge me)
- Lemon zest ( you decide how zesty you are)
- 10 -20 blueberries, 5 strawberries ( find your berry)
- Preheat oven to 350, and grease your pans and flour them. Usually I use parchment paper but that wasn’t going to work this time with these.
- Make 2 flax eggs, ground flax/ water 1:2 ratio in a coffee cup. I’m lazy I don’t like to wash a lot
- In a large bowl, combine all ingredients for the dry bowl. I sift. Sift if you sift girl.
- In a different bowl cream your sugar, and softened butter and vanilla. I forgot this step and did everything in one bowl with my hands. It turned out amazing. But the professionals say you should use a separate bowl to cream butter and sugar. Follow them.
- Add the flax egg and lemon zest, then combine dry ingredients with wet.
- Fill up your pans or pan. In this case I lined the bottom of my mold with berries first, filled it up full then shoved berries into it. I never incorporated the berries into the batter. Sometimes they drop, but with this recipe they stayed put.
- Bake for 40 mins on 350. I checked them every 20 mins. Bathe in the cinnamon vanilla aroma that becomes your house, and know Bath & Body Works got nothing on this.