12 Steps to Whole Foods

Replacing White Flour with Whole Grains
* Whole-Wheat Biscuits (1)
2 C whole-wheat flour
½ C white bean flour
1 Tbsp. baking powder (no aluminum)
1 tsp. sea salt
¼ C coconut oil (liquid)
1 egg (organic, free-range)
1 C milk (any kind)
Stir dry ingredients together, reserving ¼ C wheat flour. Cut in the coconut oil, then mix in the milk and egg.
Spread the reserved ¼ C flour on the counter and knead the dough on it by hand until it is smooth. Roll the
dough out 1" thick, cut it into circles, then bake at 450° for 10-12 min. Makes 12-14 biscuits.
* Sesame Seed Crackers (2)
2 C whole-wheat flour
½ C white bean flour (or another ½ C whole-wheat flour)
½ C flax seeds, freshly ground
1 C kefir (or yogurt)
½ C water
1 ¾ tsp. sea salt
1 tsp. baking powder, aluminum-free
2 Tbsp. poppy seeds
¼ C sesame seeds
1½ tsp. caraway seeds
¼ C coconut oil
Mix the wheat and bean flours, kefir, and water and let it sit overnight. Melt the coconut oil in a frying pan and
cook the sesame seeds just until lightly browned (about 1 min. on medium-high heat). Mix the soaked flour
with the oil/sesame seed mixture, salt, baking powder, ground flax seeds, and caraway by hand until just
mixed.
Knead thoroughly on a floured counter top until smooth. Roll out the dough as thinly as possible on floured
counter top and cut it into desired shapes. Bake on an oiled cookie sheet at 250° for 60 min., flipping the
crackers after 40 min.
© Copyright Robyn Openshaw 12 Steps to Whole Foods 263