So I’ve noticed a trend in any new recipes I implement in my classes; they are all things I want to eat. Depending on my tastes, this could present a problem. This is a new recipe and I was crossing my fingers it would go well. It went GREAT, so I’m super relieved. Wouldn’t change a thing. I had to steal fries for samples, and steal quickly, as there wasn’t a single fry leftover. There was a bit of dip left over and the kids wanted to save it so that they could bring in chips to eat with it later. Winning!
It’s fun to do some baking in the grains unit, always using a whole grain flour. This recipe calls for whole wheat flour but only half. Reason is that whole wheat flour has less gluten, and gluten is the protein that gives structure to baked goods. Even big name processed stuff we buy is usually only half whole wheat. For instance:
I adapted this recipe from my fave granola recipe (which is, I think, listed on this site). The original recipe calls for more allspice than cinnamon (did you know that allspice comes from the ground berries of the evergreen tree?).