Saturday, February 23, 2013

More Bean Flour subs: Cornbread & Peanut Butter Blossoms

I have continued trying to use bean flour in some favorite recipes and am glad to report three more successes:
My Molasses Crinkles (see recipe posted on 3-22-12), Buttermilk Cornbread and Peanut Butter Blossoms are also good with a combination of white, wheat and bean flours. Don't use more than 20-25% bean flour when switching it out in a recipe.
Here again is a photo of the kidney bean flour and white flour side by side:

I list my original recipes for both with bean flour alterations in ( ).

 Buttermilk Cornbread (my version of my grandmother's recipe):
2 eggs
1 c flour (1/4 c bean, 3/4 c white)
1/4 c sugar
2/3 c cornmeal
2 tsp baking pwd
1/4 tsp baking soda
3/4 tsp salt
1 c buttermilk (alt: 1 c milk + 1 tsp vinegar or lemon juice)
1/4 c butter, melted (I use olive oil)
Preheat oven to 400 F. Butter and flour 8x8x2 or 9" pie pan. For a large crowd, double recipe and use a jelly roll pan. Beat eggs in large bowl. Add sugar and mix well. Add flour, cornmeal, baking pwd, soda, and salt. Gently stir together dry ingredients on the top a few times to mix flour and cornmeal with others. Create large depression in center (so it looks like a volcano) and pour buttermilk into center. Mix entirely until mostly smooth (a few bumps like in muffins is okay). Add melted butter (or olive oil) and stir again. Pour into prepared pan. Bake 22-25 min. Cut and serve warm with butter.

Peanut Butter Blossoms:
1 c shortening (you can substitute 1 c olive oil, but not marg or butter)
1 c peanut butter
1 c brown sugar
2 eggs
2 tsp baking soda
1 c white sugar
2 tsp vanilla
3 c flour (1 c. bean flour, 2 c. white flour is okay - see below)
6-10 oz semi sweet chocolate chips
Preheat oven to 300 F. Do not grease cookie sheets. Mix together shortening and peanut butter. Add remaining ingredients (except chips) and mix well. Fold chocolate chips in. Drop onto cookie sheet by Tablespoon. Do not press with fork (hence the blossom look of the finished cookie). Bake for 15 min. Let cool completely on cookie sheet or they will fall apart as you're taking them off.

I've used many different flour combinations over the years. Once I did 1 c oat flour, 1 c white, 1 c whole wheat and it was still good.

(I'll add a photo the next time I make these).

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