Flour is a pantry staple we all know and love. Used for both baking and cooking, this ingredient forms an essential part of countless household meals. While wheat flour is a classic choice, have you ever tried wheat free alternatives such as Hazelnut Meal or Coconut Flour? These delicious options are just as effective and add a tasty flavour to your baking.
Bob's Red Mill Hazelnut Meal / Flour
Bob's Red Mill Hazelnut Meal / Flour $23.95, is filled with protein, vitamin E and a healthy amount of monounsaturated fats. This low carb option has a naturally sweet flavour which is ideal for baked goods. It's recommended you replace 30% of your traditional flour with this nutritious Hazelnut Meal.
Bob's Red Mill Natural Meal / Flour
Particularly tasty in cookies and cakes, Bob's Red Mill Natural Meal / Flour $21.95, is sourced from whole almonds, including the skin. Ideal for the health conscious, this nutty mix is rich in protein, vitamin E and manganese. To incorporate into your baking, simply replace 25% of your ordinary flour with this nut blend.
Bob's Red Mill Organic Coconut Flour
Another delicious option is Bob's Red Mill Organic Coconut Flour. You can use this flour alternative to anything from pancakes to bread crumbs. This high fibre and naturally sweet blend can be used to replace up to 20% of regular flour in a recipe. It's recommended you add an equal amount of extra liquid for the best final product.
Bob's Red Mill Gluten Free Homemade Wonderful Bread Mix
High in fibre and free from wheat, Bob's Red Mill Gluten Free Homemade Wonderful Bread Mix $9.99, is a simple alternative. This bread mix blend is formulated with natural ingredients including Whole Grain Sorghum Flour, Potato Starch, Cornstarch and Pea Protein Powder.
Bob's Red Mill Mini Vegan Pecan Pies Recipe
2 cups Gluten Free 1-to-1 Baking Flour
1/2 tsp Salt
2/3 cup Coconut Oil solid and scoopable (not liquid)
4 – 8 Tbsp ice water
1 cup pitted Dates about 10 – 12
1/2 cup Brown Rice Syrup
2 tsp Vanilla Extract
1 cup chopped, toasted Pecans
1. Preheat oven to 350°F. Lightly spray a 24-serving mini muffin tin with pan spray.
2. In a large bowl, combine flour and salt. Add coconut oil by the spoonful. Work the coconut oil into the flour until the mixture resembles wet sand.
3. Add ice water a few tablespoons at a time and mix until a crumbly but hydrated dough forms.
4. Gather the dough together and press into a flat disc. Place in between two large pieces of parchment paper or plastic wrap. Roll the dough out to about 1/8-inch thickness, removing and replacing the parchment or plastic as needed.
5. Using a 3-inch cookie cutter, cut out rounds of dough and gently press them into each mini muffin cup. Press the dough firming against the bottom and sides of each cup and trim off any excess dough. Dock the bottom of each three to four times with a fork.
6. Bake unfilled crusts until just lightly coloured, about 15 minutes. While crusts bake, prepare the filling.
7. Place dates in a food processor and process into small crumbles. Add brown rice syrup and vanilla extract and process until thick and smooth.
8. Fill each crust with chopped pecan pieces, about ½ - 1 tsp each. Pour date mixture over the pecans to just below the top edge of the crust. After filling each pie, go back and refill any filling that has settled.
9. Bake until set, 10 – 12 minutes. Let cool at least 15 minutes before removing and serving.