Deliciously Easy: Two Must-Try Recipes with Sifted Red Fife Wheat Flour

Recipes, Uncategorized

Ready to elevate your baking game? Curious about trying local organic flour but not sure where to start? This is the post for you!

If you are shy about trying the Fat Chance local organic flour in your favorite baking recipes, start with the Sifted Red Fife flour. 

For most recipes like cakes, cookies, muffins, etc. you can just substitute Sifted Red Fife flour directly for regular all purpose wheat flour without any fuss or further thought.

And that is just what I did with these two recipes:

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Chewy Chocolate Sugar Cookies

I made these cookies with sifted Red Fife flour and I substituted coconut oil for butter in the original recipe from Alexandra's Kitchen because that is what I had on hand that day.

They came out soft and chewy with a similar texture to a good ginger cookie but chocolatey instead!

Ingredients

  • 2 cups 240 g Sifted Red Fife Wheat Flour
  • 1/2 cup 43 g cocoa powder, see notes above
  • 1 teaspoon 5 g baking soda
  • 1/2 to 1 teaspoon 3 – 6 g sea salt, see notes above (I use 6 g)
  • 16 tablespoons 226 g coconut oil
  • 1.5 cups 300 g dark brown sugar
  • 1 egg 50 g
  • 1 teaspoon 5 g vanilla extract
  • granulated sugar for rolling 1/4 to 1/2 cup (50 to 100 g)

Instructions

  1. Heat the oven to 350ºF.
  2. Line a baking sheet with parchment paper.
  3. Place the flour, cocoa powder, baking soda, and salt in a medium bowl and whisk to combine the ingredients. Set aside.

  4. Put the coconut oil and brown sugar in the bowl of a stand mixer. Fit the mixer with the paddle attachment and beat on medium speed for 2 to 3 minutes, stopping to scrape down the mixer once or twice, until the mixture is light and fluffy.

  5. Turn off the mixer, add the egg and vanilla, and beat until the egg is thoroughly incorporated, 1 to 2 minutes.
  6. Add the dry ingredients and mix on low speed until no flour is visible, stopping to scrape down the mixer once during the process.
  7. Pour the granulated sugar into a small bowl. Portion out the dough using a 2-tablespoon scoop or measure or a scale — each portion should weigh 50 grams. You should have about 16 to 18 balls total. Roll each portion between your hands to form a ball; then roll in the sugar — coat each ball as generously as you are able to in the sugar. Transfer 6 balls to the prepared sheet. Bake for 12 minutes; remove from heat and allow cookies to cool completely on the sheet pan. Repeat this process, baking 6 cookies at a time.
  8. Store the cookies in an airtight container at room temperature for up to 1 week or freeze for up to 3 months.
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Cornbread with Coconut Oil

I used the Sifted Red Fife wheat for this recipe also. I was headed to dinner at a friend's house and said I would bring bread to go with a sweet potato stew she was serving. Because I was short on time and I only had coconut oil on hand I looked for a cornbread recipe made with coconut oil and found this one from All Recipes submitted by "Texaslady".

Cornbread can be dry sometimes but this one was definitely not dry and it was also a bit sweet.

Ingredients

  • 2 ½ cups milk
  • 1 ½ cups cornmeal
  • 2 cups Sifted Red Fife Wheat Flour
  • ½ cup white sugar
  • 1 ½ tablespoons baking powder
  • 1 teaspoon salt
  • 2 eggs beaten
  • ½ cup coconut oil melted

Instructions

  1. Preheat oven to 400 degrees F (200 degrees C). Grease a 9×13-inch baking dish.
  2. Stir milk and cornmeal together so the cornmeal is completely wet; let soak for 5 minutes.
  3. Stir flour, sugar, baking powder, and salt together in a bowl with a whisk; add cornmeal mixture, eggs, and coconut oil and stir until smooth. Pour the batter into the prepared baking dish.
  4. Bake in the preheated oven until a knife inserted into the center comes out clean, 30 to 35 minutes.