“Maybe now I`ll be able to have a couple of extra cookies or ice cream after dinner without feeling so guilty. Or, without my wife yelling at me.”
David Larsen
The primary difference between different types of flour are the quantity of the wheat germ and bran that are milled with the flour, and the type of wheat used for the flour, and the relative protein content of that wheat. Whole wheat flour is simply wheat that has been milled into flour with some, or all, of the germ and bran still attached. Additionally, different varieties of wheat contain different amounts of protein, and the more protein is contained in the flour, the higher gluten it has. {Source:Hubpages.com}
India is traditionally a country where whole wheat flour {aata} is found in virtually every home, and freshly made whole wheat flat breads {rotis, chapatis, parathas etc} often accompany main meals. Until a few years ago, the use of plain flour was limited to cakes, biscuits etc. Unfortunately that is changing as people fall for the disguised charm that plain flour offers, deceptively increasing the luxury in our daily bread, yet sacrificing important proteins in the process.
Whole Grains are Much More than Fibre
Whole grains contain all three parts of the grain kernel – the germ, endosperm and bran. Most often during the milling process the bran and germ are removed leaving only the endosperm. This results in refined grains. However, whole grains contain all three parts of the grain – this makes them a richer source of fibre, vitamins and minerals.
Oats : The Super Whole Grain
Oats have more protein, calcium and Vitamin E than other common unfortified whole grains (wheat, brown rice or whole corn grain) on a gram per gram basis. Only oats have a high amount of soluble fibre (beta glucan) compared to whole wheat or rice. {Source: Quaker Oats}.
Whole grains contain all three parts of the grain kernel – the germ, endosperm and bran. Most often during the milling process the bran and germ are removed leaving only the endosperm. This results in refined grains. However, whole grains contain all three parts of the grain – this makes them a richer source of fibre, vitamins and minerals.
With all these inspired thoughts in my head, I set off to make cookies, or rather chocolate chip cookies for a healthier 2011! I made a small batch as I consciously stayed away from plain flour and knew not where I was headed. The resultant cookies were a shock to my system, and I now wonder why I even bothered to look at plain flour in my chocolate chip cookies for so many years. I have always included some whole wheat by default, but was taken aback to see that using whole grains alone still gave them a fabulous texture, and handsome bite.
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Whole Wheat & Oat Chocolate Chip Cookies
Makes 2 – 2 1/2 dozen cookies
1/2 cup butter, room temperature
3/4 cup demerarera sugar
1 egg
1 tsp vanilla extract
1/2 cup + 2 tbsp whole wheat flour
1 1/2 cups oats
1/2 tsp baking soda
1/4 tsp baking powder
pinch of salt
1/2 cup dark chocolate chips
1/2 cup walnuts, finely chopped
Method:
In a bowl, stir together the dry ingredients – flour, oats, baking soda, baking powder, salt, chocolate chips, walnuts.
In another big bowl, cream the butter and sugar till fluffy. Next beat in the egg and vanilla extract.
Fold the dry ingredients into the wet. Drop a tbsp of cookie dough onto greased cookie trays, leaving an inch and a half in between for spreading during baking. {I use a cookie scoop}. Flatten gently with the tines of a fork.
Bake at 180C for 12-15 minutes, until golden brown.
Remove from oven, leave to cool on trays for 1 minute, then remove to cooling racks and allow to cool completely. Store in an airtight box. ♥ Thank you for stopping by ♥[/print_this]
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Also find me on The Rabid Baker, The Times of India