Chewy brownie drops made with barley flour, spiced with cinnamon, and full of crunchy toasted almond bits
A very interesting version of brownies, shaped like drop cookies, and flavored with cinnamon, vanilla and a touch of almond extract. They also contain 50% of barley flour, which contributes great flavor and a velvety texture. Toasted almonds provide a wonderful crunch and are very well paired with chocolate. All in all, a variation on classic brownies really worth trying.
Delicious and crunchy anise biscotti
As the host of Think Spiceâ?¦ â??a monthly event founded by Sunitaâ??for the month of November I chose Anise, and this was the best opportunity to finally feature these wonderful biscotti. Once toasted they turn incredibly crunchy and light, with an intense flavor of anise provided by both anise extract and aniseed. They are also very thin and great to have with tea.The recipe comes from an old Italian professional pastry making manual; it is very simple, without baking powder or any type of fats, just eggs, flour, sugar and anise. I scaled down the original formula which called for over 3 lbs. flour so that it could be easily baked in a home ovenâ??however they are so good it is a pity not to be able to make the full amount. Read more
A tasty quick bread made with peanut butter
This is my entry for the fifth edition of My Legume Love Affair, an event founded by Susan at the Well-Seasoned Cook and hosted this month by Simona of Briciole. Peanuts are definitely among my favorite legumes, both in sweet and savory dishes.
Roundup is HERE
This quick bread is made with a good amount of smooth, all-natural peanut butter, which provides a lovely taste as well as a smooth and velvety crumb as well as nutrition. It is good to have with a steaming cup of dark and thick hot chocolate, or to make wonderful jelly sandwiches.
The same batter can be used to make muffins as well. Read more
Pea flour gives the crumb of this bread a delicate green tinge
ROUNDUP IS HERE
This is my entry for bbd#14â??a monthly event initiated by Zorraâ??hosted this time by Boaz at Grain Power whose theme is Colored Breads. I actually did not expect the final color of this bread would be this intensely green, and it was a pleasant surprise that even if baking had turned the crust a nice golden shade the crumb had still retained the green tones of the raw pea flour I used. The recipe is based on one published in 1919 which suggested several possibilities from pea to garbanzo to peanut flour. The bread tastes good, slightly reminiscent of the aroma of pea soupâ??not that surprising, actuallyâ??and even if unusual it is definitely pleasant. The texture of the crumb is soft and tight, so this bread works well for sandwiches or toasted to make croutons to serve with soups. Read more