Okay, WOW! I need to try this recipe with rapadura and sprouted flour. My experience with whole wheat pastry flour (aka white wheat) is that it works very nicely in brownies, cakes and regular cookies, so I think that will work very well, not to mention it will be sprouted and therefore lighter. I am not sure about the rapadura though, maybe honey...
Susan and Christina started the Boston Gourmet Group a few years ago. Every month, one of us would put together a menu, which would be full of delicious recipes, with varying degrees of difficulty. We'd each get our assigned recipe, make it, and bring it to the group with tips we had learned in our preparation. Those dinners were magical.
Sadly, many of us no longer live in Boston, so we now have a blog where we can share those recipes, menus, and articles that continue to inspire us and our cooking.
We're happy that we've been able to expand our group to include new friends who share our passion.
1 comment:
Okay, WOW! I need to try this recipe with rapadura and sprouted flour. My experience with whole wheat pastry flour (aka white wheat) is that it works very nicely in brownies, cakes and regular cookies, so I think that will work very well, not to mention it will be sprouted and therefore lighter. I am not sure about the rapadura though, maybe honey...
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