This grape skin flour is so foreign to me.
Gluten free and cocoa brown and with little flavor.
So far I’m just not too impressed.
I made a harvest bread with it, yesterday.
It’s not bad- but is it good?
It’s all right. Just not great.
I’m going to try hazelnut cookies with it and then I’ll let you know
the final verdict.
I also made banana bread.
I HATE bananas- the texture and the smell- YUCK!
But my men keep buying and eating them despite my prejudiced
opinion and sometimes we have these black spotted things (shudder)
in my fruit bowl. So I mashed them up and made a very nice tea cake.
You could call it banana bread, but it has such a nice light texture- that
I prefer calling it a tea cake. Here’s the recipe.
1/2 cup margarine or butter, room temp.
1 cup sugar
2 large eggs
3 TBS sour cream
3 bananas, over-ripe and mashed
1 1/2 cups flour
1 tsp soda
1/4 tsp salt
1/2 cup chopped nuts
Cream margarine and sugar. Beat in eggs.
(If you want an extra light cake, divide eggs,
whip whites, add yolks to batter, fold in whites after all
ingredients have been added.)
Add sour cream and bananas. Add dry ingredients, sifted.
Stir in nuts.
Grease and flour loaf pan
Pour in batter till 2/3 full.
Bake at 350 degrees F for an hour.
And I made Sobao Pasiego- a sponge butter cake.
More about those later. Go here to see them done right!
Arthur writes one of my favorite food blogs- it is a delight
to see anything he makes- Art is in the kitchen, indeed!