We are taking slow little steps towards feeding on whole wheat,whole grain,no processed anything diet, in our family.Old habits die hard so we have LONG WAYS to go.I decided to tackle the most important part of the meal,dessert first :-). I bought whole wheat white flour,which is made out of soft spring wheat,has finer texture and less protein then its counterpart hardy red whole wheat flour.For those who are starting on whole wheat route like us,this is good starting point, it gives less grainy,less dense texture to the baked goods then ‘red’ whole wheat flour,which is from hardy winter wheat,has more protein. This recipe comes from King Arthur Unbleached White whole Wheat Flour 5 Lb. pack.I had enough cranberries and walnut left,since we made oatmeal cranberry walnut cookies. I wanted to try chocolate chip version of cookies this time.I had some minor tweaks but result was still amazing.(Because it was eaten without complain about texture or density or any those things i expect while using whole wheat) Recipe calls for 1-1/4 cup white...Read More
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