The Flour Chronicles : 3

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After a relatively successful first batch of sourdough (made using the rye in my valentines day basket of interesting ‘flours’) I let the starter die. Was it the travel to Brisbane and back? Or the salt added too early? Perhaps my not discarding any of the starter as I fed it meant it didn’t stay fresh. Whatever it was, I’ve restocked up on rye flour and will need to begin the sourdough project again soon, my rudimentary success and the price of a decent sourdough loaf urge me on!

In the mean time, I had a go at using one of the other ‘flours’ this week. Millet flour. I did some Pintrest searching and mostly came up with gluten free bread loaves and flat bread recipes. I wanted to bake something that was good as a take-to-uni-or-to-work-as-a-healthy-snack rather than a loaf of bread so hunted around for a muffin or biscuit recipe. I found one but, as the recipe author suggested, found that millet flour can sometimes leave a bit of a funny aftertaste in your mouth. The muffin recipe was also very (very) dry. I actually felt mean sending it off to uni with my brother the other day (he was desperate for some extra things to nibble on). I needed to come up with an innovative way of using them up without wasting them … so I dreamed up a cross between energy balls and cake pops. ‘Muffin mouthfuls’ maybe? I give instructions below for how to turn mildly sweet muffins into little chewy morsels perfect for morning tea!

Ingredients:
12 unsweetened muffins (mine were millet based, and therefore gluten free, but I’m sure wheat/spelt/another type of gf would work. A for flavour, the ones I used had 1 cup of grated sweet potato in them but any flavour you like would work, just adjust added ingredients depending on moisture content of your muffins)
250-270g roasted sweet potato
4 1/2 Tbs date paste (this is the sweetener, feel free to add more, you’ll just need to add more ‘drying ingredients’*, see below, to compensate).
2 1/2 Tbs oat bran*
1 1/2 Tbs chia seeds*
1 1/2 Tbs psyllium husk*
2 Tbs cacao nibs

Method:
1. Bake the muffins up as per the recipe.
2. When cool, place them in the bowl of the food processor with half the sweet potato, pulse to combine. Add more sweet potato as needed, ideally the mixture will stop looking like bread crumbs and start looking like dough.
3. Add in the date paste, check sweetness.
4. Add in ‘drying’ ingredients and cacao nibs. Check texture. If wet, add more of your chosen ‘drying ingredient’, if dry, add a little more date paste.
5. Roll into balls and freeze till needed! I’m sure they could also be rolled in something tasty, perhaps cacao or coconut, cinnamon sugar … but I’m going to enjoy mine plain this time!

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