Not exact matches
It turned out surprisingly well, more
like a graham cracker crust in texture and not as rustic as
wholewheat.
And I
like how you're doing
wholewheat recipes now I have had some mixed experiences when using it in sweet bakes, but it seems
like you nail it every time x
We usually use egg whites as we almost always have a carton open - when I make it gluten free, I use the buckwheat / GF self raising mix and when I'm making it just for my family, I'll use
wholewheat flour as they
like the flavour / texture
Conventional wisdom suggests you should stuff your face with
wholewheat grains
like brown rice, brown pasta, brown bread and «All - Bran» cereal.
My initial take on this is
like yours — adding whole beans to (
wholewheat) pasta is probably better than eating pasta made from powdered beans.
Not to mention, they are made with wholesome ingredients,
like coconut sugar,
wholewheat flour, buckwheat flour and almonds.
I
like 100 %
wholewheat baked goods.