Flour is Flavour by Dawn Woodward

    • Categories: Cookies, biscuits & crackers; Vegan
    • Ingredients: emmer flour; Kamut flour; fennel seeds; green olives; parsley; olive oil
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Notes about this book

  • eliza on February 07, 2025

    Bran on bran muffin; page 80. These are the best bran muffins I’ve ever made, and I’ve made a lot of them. I had to sub emmer flour (Arva flour mills) for the einkorn. I used fine bran (Flourist), Saugeen country yogurt, and local honey from my farmers market. I also used blackberries frozen from my garden. The cardamom sugar on the top was a nice addition. These were very easy to make and are utterly delicious. Dried fruits of other berries or apple would also go well. Will make these again and again.

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  • ISBN 10 1999225031
  • ISBN 13 9781999225032
  • Published Sep 24 2024
  • Format Paperback
  • Page Count 112
  • Language English
  • Countries Canada
  • Publisher Good Egg - Toronto

Publishers Text

This slender volume (113 pages, 7?” x 6”) is a charming work of practical advocacy for using a variety of locally-grown flours, from wheat and its kin like emmer, spelt, and einkorn to barley, rye, oats, and buckwheat.

Dawn Woodward, who owns Evelyn’s Crackers, a wholegrain bakery in Toronto, is fascinated by the taste of grains which have not been ruthlessly standardized for the broadest possible utility. She relishes the differences between flours and demonstrates here in 30 recipes how those qualities can be used. Sweet things predominate, but there are savory items as well.

Among the things you can bake for yourself:

Emmer kamut crackers with green olives

Whole grain enriched sourdough

Chocolate rye and fleur de sel cookies

Cardamom buckwheat brownies

Spelt shortcakes

Woodward is a fan of Ontario-grown wheats such as Red Fife and Rouge de Bordeaux, but she recognizes the limits of their distribution and provides useful tips on what to look for from growers who may be closer to you.

Measurements are given both by volume and by weight.