Is it possible to find dessert recipes using whole wheat flour?

Do you have any recipes? Or ideas? (using whole wheat flour)


cakes/pies/cookies/dessertsIs it possible to find dessert recipes using whole wheat flour?
Grand Marnier Cranberry Muffins





Ingredients


1-1/4 cup orange juice


1/4 cup Grand Marnier liqueur


3/4 cup canola oil


2 cups chopped cranberries


2 cup whole wheat flour


1-1/2 cups sugar


2 Tbsp baking powder


1/2 tsp salt


1-1/2 Tbsp chopped orange zest


4 egg whites








Instructions


Preheat oven to 400掳. Combine the orange juice, Grand Marnier, and the oil and set aside. In a large bowl, combine the flours, sugar, baking powder, salt and orange zest. In another large bowl, beat the egg whites until frothy. Combine the juice mixture with the beaten egg whites. Add the egg mixture and the cranberries to the flour mixture, stirring just until moist. Using a 1/4 cup measure, divide the batter among 24 muffin cups that have been lined with paper cups. Bake for 25 minutes or until golden brown and puffed.Is it possible to find dessert recipes using whole wheat flour?
I Hope you like these:





WHEAT FLOUR CHOCOLATE CHIP COOKIES





1/2 c. butter


3/4 c. brown sugar


3/4 c. white sugar


1 tsp. baking soda


1 tsp. vanilla


3 eggs


3 c. flour


3/4 c. walnuts (optional)


1 1/2 c. chocolate chips





Preheat oven to 375 degrees. Mix butter, brown sugar, white sugar, vanilla and eggs. Add soda and flour. Stir in nuts and chips. Bake 12 minutes





DATE-NUT BREAD





1 1/2 cups chopped dates


3/4 cup boiling water


1/4 cup Myers dark rum


1/2 cup chopped nuts


3/4 cup lightly packed brown sugar


1 egg, beaten


1/4 cup butter, melted


1 tsp. vanilla


2 cups King Arthur white whole wheat flour


1/4 cup butter, melted


1 tsp. baking powder


1/2 tsp. baking soda


1/2 tsp. salt





Preheat oven to 350F degrees.


Combine dates, boiling water and rum.





Leave dates to soak until mixture has cooled. Add nuts, sugar, egg, butter and vanilla. Combine remaining dry ingredients; add to date mixture. Stir just until well mixed.





Pour into a greased 9x5'; loaf pan.





Bake 50-55 minutes.








APPLESAUCE CRANBERRY COOKIES





2 3/4 cups whole wheat white flour


1 teaspoon baking soda


1/2 teaspoon salt


1/2 teaspoon cinnamon


3/4 cup oatmeal


1/4 cup vegetable oil


1/4 cup butter


2 eggs, beaten


1/4 cup maple syrup


2 tablespoons molasses


2 tablespoons honey


1 1/2 cups applesauce


1/4 cup pecans, chopped


1/4 cup chopped macadamia nuts


1/4 cup dried cranberries or cherries


1/2 cup golden raisins


1 teaspoon vanilla


1 tablespoon rum or bourbon (optional)





Soak dry fruit and raisins in a coffee cup with a few tablespoons warm water (or rum) for 10 minutes before using. Reserve liquid.


Combine all ingredients by first adding all dry ingredients together and stirring to mix well.





Next, beat eggs and add to liquid ingredients (including liquid used to soak raisins and cranberries), adding vanilla last.





Finally, stir in nuts and cranberries or raisins. If mixture seems a little dry, moisten slightly with a few tablespoons of water until mixture has the consistency of a soft ice cream.





Drop by spoonfuls onto greased cookie sheets and bake at 400F until edges of cookies are golden brown, about 20 minutes.





Remove from cookie sheet and cool on wire racks. Store in an airtight cookie jar - these cookies keep well and are great to take on Summer road trips or to pack in lunches.





Recipe may be doubled.





Chopped pumpkin seeds and sunflower seeds may be substituted for a portion of the nuts in recipe as a variation.
check out http://sumiram2006.googlepages.com/desse鈥?/a>


It has recipes for quite a few tasty cakes and desserts that can be prepared easily from home ..
Crepes


A basic cr锚pe batter that uses half white flour and half whole wheat flour. It gives the cr锚pes a slightly nutty flavor.





1/2 cup all-purpose flour


1/2 cup whole wheat flour


1/4 teaspoon salt


3 large eggs


1 cup whole milk


2 Tablespoons melted butter


.


For cooking the cr锚pes:


clarified butter





Sift the all purpose flour into a bowl; stir in the whole wheat flour.


Make a well in the center of the flours. Add the salt and half of the milk, whisking to make a smooth batter.


Whisk in the eggs, being careful to not overbeat the batter. Stir in half of the remaining milk and the melted butter.


Cover and let the batter rest for 1 to 2 hours.





Just before cooking, stir in the remaining milk, adding more if necessary, so that the batter is the consistency of thin cream.





Heat an 8'; cr锚pe pan or skillet over med-high heat. Sprinkle a few drops of water on the pan; if they sizzle, the pan is ready to use. Brush with the clarified butter.





Using a 1/4 cup measure, fill it with batter and pour it into the skillet. Immediately pick up the pan and tilt and swirl it so that the batter covers the entire bottom of the pan. Pour any excess batter back into the bowl.





Loosen the edges of the cr锚pe with a metal spatula. You can use a spatula to turn the cr锚pe, but I usually turn it with my fingers. Using both hands, I pick up the loosened edges with my thumb and index finger and quickly flip it over.





Cook on the other side until lightly golden (usually less than a minute) and slide it out onto a plate. Cover with waxed paper. Repeat with the remaining batter.





To serve:


These cr锚pes may be filled with either sweet or savory fillings. Try ham and cheese or just a simple squeeze of lemon juice and sprinkle of sugar.


To store:


Cr锚pes may be kept tightly wrapped for up to 3 days in the refrigerator. They may also be frozen. Be sure to bring them to room temperature before using.


To reheat:


Cr锚pes may be reheated. Reheat in foil in a 325掳 oven for 15 to 20 minutes.





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WHOLE WHEAT SUGAR COOKIES


A healthful, affordable recipe.





2-1/2 dozen cookies





1/4 cup plus 2 Tbsp margarine or butter


3/4 cup sugar


1 fresh large egg


3/4 tsp vanilla


2 Tbsp lowfat milk


1-1/2 cups whole wheat flour


3/4 tsp baking powder


1/2 tsp baking soda


1/2 tsp salt


1/8 tsp ground nutmeg


1/2 tsp ground cinnamon





Sprinkle:


2 Tbsp sugar


1 tsp ground cinnamon





Preheat oven to 375 F.





Using an electric mixer on medium speed, cream margarine or butter and 3/4 cup sugar until light and fluffy. Add egg, vanilla, and milk and mix for one minute until smooth. Scrape sides of the bowl.





In a small bowl, combine flour, baking powder, baking soda, salt, nutmeg, and cinnamon. Add dry ingredients gradually to the creamed mixture; mix on low speed for one minute until well blended. Scrape sides of the bowl.





Portion dough by rounded teaspoons onto lightly greased cookie sheets.





Combine 2 Tbsp sugar and 1 tsp cinnamon and sprinkle over cookies.





Bake for 10-13 minutes, until lightly browned. Cool on wire rack.





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Orange-Ginger Oatmeal Crunch Cookies





Yum! The special flavors and texture of this glorified version of the plain old-fashioned favorite make it a crowd pleaser.





1 1/2 cups oatmeal


3/4 cup whole wheat pastry flour


3/4 cup unbleached white flour


1 tsp. aluminum-free baking powder


1/2 tsp. sea salt


3/4 cup currants


1 cup walnuts, toasted and coarsely chopped


1/2 cup canola or light walnut oil


1/2 cup barley malt or brown rice syrup


Zest of 1 orange


1/2 cup orange juice


1 Tbs. peeled and finely grated fresh ginger


1 tsp. vanilla





Preheat oven to 350 degrees F (175 C or Moderate Heat). Line two baking sheets with parchment or brush with oil. In a medium-large bowl, mix dry ingredients. In a smaller bowl, whisk together wet ingredients. Stir into dry. Makes 3 cups batter.





Transfer heaping tablespoons of dough to baking sheet, leaving at least an inch of space between cookies. If uniformity is important, use 1/4 or 1/3 cup scoop. Flatten cookies with the back of a fork to make 3 or 4 inch round shapes 1/2 inch thick. Dip scoop and/or fork in water to keep it from sticking. Bake cookies until edges and undersides are golden, 25 to 30 minutes.


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This cake is scrumptious, rich, and still exceptionally light! The use of cocoa powder instead of chocolate chips or bars helps keep the fat content down. ';Coulis'; means ';drip'; in French. Actually a thick puree of fruit, a coulis is used as a flavorful and decorative undersauce (spooned directly onto the serving plate) for entrees or desserts.





Cake:





1 cup whole wheat pastry flour


1 cup unbleached white flower


1 cup cocoa powder, sifted


2 tsp. aluminum-free baking powder


1 tsp. baking soda


1/2 tsp. salt


1/2 cup light vegetable oil (canola, walnut etc.)


1 cup pure maple syrup


1 cup soy milk


Zest of an orange


1/2 cup orange juice


1 Tbs. vanilla





10-ounce jar fruit sweetened raspberry jam - (filling for layer cakes only)





Raspberry Coulis (makes 3/4 to 1 cup):





1 1/2 cups raspberries (about 6 ounces), or a 10 ounce bag frozen


1/4 to 1/3 cup brown rice syrup, more with frozen berries


1/2 tsp. vanilla





Chocolate Sauce Or Icing (makes about 2 cups)





1 1/2 cups pure maple syrup


3 Tbs. light vegetable oil optional


2 cups cocoa powder, sifted


1 tsp. vanilla





Preheat the oven to 350 degrees F (175 C or Moderate Heat). Oil the sides and cut parchment or wax paper to fit the bottom of 2 cake tins or a 9 inch springform pan, or oil a Bundt Pan.





To prepare cake, mix dry ingredients in a large bowl. In a medium bowl, mix wet ingredients and add to dry. Whisk gently to form a smooth batter. Pour batter into pan(s). Bake until cake tests done, 25 to 30 minutes for layers, 50 to 60 minutes for springform cake, or 40 to 45 minutes for Bundt cake. Transfer pan(s) to a cooling rack for at least 15 minutes. Remove cake from pan(s) and allow to cool completely.





To make raspberry coulis, puree berries in a food processor or food mill. Strain through a fine strainer to remove seeds. Whisk in sweetener and vanilla and chill.





To make chocolate sauce or icing, in a 2 qt. saucepan, heat together sweetener and oil. (The oil adds a slightly more luscious quality, but may be omitted for a sweeter and less bittersweet taste). Whisk in cocoa powder. Simmer for several minutes, less for sauce, more for icing. Turn heat off and stir in vanilla.





Pour 1 cup of warm sauce over Bundt cake, or refrigerate icing until spreadable for layer or springform cake, up to an hour in a shallow bowl. For layers, spread jam in center, and frost top and sides with chocolate icing. Keep cake cool.





Spoon coulis onto individual plates and place a slice of cake on top to serve.





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Classic Apple Pie





Although apple pie has a natural image, commercial apple pie can have twice as much fat and twice as many calories as French fries(!), and a higher dose of both than even chocolate cake, because of the fat in the crust.





Here鈥檚 a recipe for REAL old-fashioned apple pie. Our favorite pie apples, alone or in combination, are Granny Smith, Pippin, Golden Delicious, Rome, and Mcintosh.





Filling:





3 pounds of apples, 6 to 8 apples, or about 9 cups when peeled and sliced (each half cut into eighths)


1/4 cup arrowroot powder 1 tsp. Cinnamon (5 mil.)


1/2 tsp. Nutmeg


1/4 tsp. Sea Salt


3/4 cup brown rice malt syrup or part pure maple syrup


1 Tbs. Lemon juice





Double Crust Pastry:





1 1/2 cups whole wheat pastry flour


1 1/2 cups unbleached white flour 1/4 tsp. sea salt (1 mil.)


1/2 cup light vegetable oil (walnut, safflower, canola, etc.)


Up to 1/2 cup dry or wet sweetener (brown rice syrup, FruitSource syrup, pure maple syrup, barley malt), optional


Up to 1 cup water, apple juice, or cider, less (none to 1/2 cup) with wet sweeteners, and more (1/2 cup to 1 cup) with dry sweeteners.





Glaze:





2 Tbs. brown rice syrup or FruitSource syrup


2 tsp. Water





Preheat oven to 350 degrees F (175 C or Moderate Heat). Brush a 9- or 10-inch pie pan with oil.





To prepare the pastry, mix the dry ingredients. Stir in oil, then sweetener. Add liquid gradually to form a pliable dough.





Divide the dough in half, and roll out each half separately between sheets of wax paper. Lay the bottom pastry in place, and trim so that the dough barely extends over the rim of the pie pan.





To prepare the filling, in a large bowl, mix apples with dry ingredients, then mix in wet ingredients.





Fill the Pie. Invert the top crust onto filled pie shell. Trim the top pastry so it extends 1/2 inch beyond the rim of the pan. Fold excess top pastry under the bottom pastry to form a rim. Crimp or flute with your fingers or press with a fork to seal. With a fork or knife, poke holes in the top crust to serve as air vents.





To prevent excessive browning, cover the rim with foil. Place a baking sheet or a piece of foil on the shelf under the under the pie pan to catch the dripping juices.





Bake the pie until fruit tests tender when pierced with a small sharp knife, 50 to 90 minutes depending on the apples. Remove the foil. If desired, mix the glaze ingredients and brush it over the surface and rim of the pie. Return the pie to the oven for 5 or 10 minutes more. Or brush crust lightly with water and sprinkle with a tablespoon of organic sugar crystals.





Transfer pie to a rack to cool for at least one hour before serving, for the juices to become saucy. If desired, serve with a scoop of your favorite frozen dessert.





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Old-Fashioned Apple Crisp





Filling:





1 pound each Pippin and Granny Smith Apples, or any variety or combination, 2 or 3 of each, or 6 to 8 cups peeled and thinly sliced.


2 Tbs. arrowroot powder


1 tsp. cinnamon


1/2 tsp. nutmeg


1/4 tsp. cardamom


1/2 tsp. sea salt


1/2 cup brown rice malt syrup or Fruitsource


Zest of half a lemon


1 Tbs. lemon juice


1 tsp. vanilla





Streusel Topping (makes about 1 1/4 cups)


1/2 cup whole wheat pastry flour


1/2 cup unbleached white pastry flour


Dash of sea salt


3 Tbs. light vegetable oil (walnut, canola, safflower)


3 to 4 Tbs. brown rice syrup or Fruitsource


1/2 cup walnuts, toasted and finely chopped 颅 optional





Preheat oven to 400 F (200 C Moderate-High).





To make filling, mix apples with dry ingredients. In another bowl, whisk together wet ingredients and stir them into dry ingredients. Transfer mixture to a 2-quart baking dish. Place the baking dish on a larger piece of aluminum foil, or on a rimmed baking sheet to avoid possible spillage. Cover dish with foil and bake until fruit is tender and you can see and hear the juices bubbling, 45-55 minutes.





To make the topping, mix dry ingredients. Work in oil, then sweetener. Rub mixture between your palms until texture resembles coarse crumbs. Stir in nuts.





Remove cover from apples and sprinkle topping over fruit to cover. Return to oven until top is golden, 10 to 15 minutes more.





Whew!! Hope you enjoy at least one of these! ~-~
yes-but why limit yourself to fatty glutinous heavy desserts?nothing wrong with fresh fruit
Of course there are. In general, you would use whole wheat pastry flour which is lighter. In many cases, especially for instance spice cakes, apple sauce cakes, bannana bread, and many others--the whole wheat adds a lot of extra flavor. Any natural foods cookbook will give you ideas.Any recipe can be substituted with whole wheat--if you like whole wheat flavor. But it is heavier and you need to take that into account. You can always go 50-50 although it is a copout. I am making a 100% whole wheat pizza as I speak!