Today's whole-grain tweak: Using whole-wheat pastry flour and almond meal for baked goodies. Whole-wheat pastry four is a low-gluten flour of finely milled whole wheat. I started using it only this month, and am I loving it! It is the perfect substitute for all-purpose flour in a variety of popular breakfast foods like pancakes, coffee cake, biscotti and muffins. Apparently, it works even in a decadent chocolate cake!
Almond meal is nothing but almonds that are ground to a flour. I got mine at Trader Joe's, but of course it can be made it home by simply blitzing down almonds to a fine powder. Nut flours can go real rancid real fast, so I store it in the refrigerator. Almond meal is becoming more commonly available because it is a useful flour replacer for those who are on a low-carb or gluten-free diet. Almond meal can be creatively used in all kinds of sweet treats like apple crisp, cherry clafoutis, lemon ricotta-almond cake and also in savory recipes like Kalyn's breakfast muffins.
In a bid to use up some buttermilk left over from this recipe, I used the proportions given in this Vegetarian Times recipe to come up with a simple pear and almond loaf. Grated pears add a beautiful moist and sweet touch to this cake.
Pear Almond Loaf
1 ½ firm medium Pears
1 T Lemon juice
2 large Eggs
½ C Sugar
Dry Ingredients (mix together)
1 ½ Whole-wheat pastry flour
¾ C Almond meal
1 ½ t Baking powder
½ t Baking soda
Wet Ingredients (mix together)
¾ C low-fat cultured Buttermilk
2 T Applesauce
2 T Oil
1 t Vanilla extract (or almond extract)
Almond slivers for garnish
1. Preheat the oven to 350F and grease/spray a loaf pan.
2. Coarsely grate the pears (you need about 1 cup), add the lemon juice and set aside.
3. In a large bowl, beat together eggs and sugar for several minutes until the mixture is pale and fluffy.
4. Add the dry and wet ingredients alternately, a third of each at a time, into the egg-sugar mixture and mix gently.
5. Press the extra liquid out of the grated pears and stir them into the batter.
6. Pour batter into the loaf pan evenly. Sprinkle with slivered almonds. Bake for 35-45 minutes or until the top is golden and an inserted toothpick comes clean. Let it cool before slicing.
Verdict: What a spongy and delicious loaf this is! The rich almond flavor was unmistakable. The loaf rose just beautifully and I got that coveted crease on top. The almond slivers did add a pretty touch and a great crunch to the loaf (IMHO) but they sure made it a challenge to cut neat slices. I found it easier to turn the loaf on its side and cut that way. Cut into thin slices or thick wedges, this is a great loaf to pack into a lunch-box or take along on a picnic, or to serve with your favorite beverage. Instead of pears, other fruits like apple or ripe banana would work just as well, as would chopped dried fruits like dates or figs.
This post is making its way to Raaga's blog, where pears are being celebrated as the fruit of the month!