Mix it up with Mani

Whole Grain, Gluten-free and Un-hydrogenated

The themes I saw over and over at the annual natural foods trade show, Expo West, in Anaheim this year: health-ier ingredients (whole grains), the “good “ fats (un-hydrogenated) and lots of choice for special diets. All balanced with equal emphasis on taste. None of the health fads that have dominated the food world in recent years reared their heads, just good, sound nutritional principles. In other words, carbs are back, along with flavor, taste and texture!

Of course, this does present a challenge. Creative chefs, food scientists and entrepreneurs are attempting to fold these beneficial foods into their breads, crackers, snack foods and baked goods. So for this months’ column, I throw my hat into the ring and see what I can come up with.

The Apple Flapjacks are not pancakes as we know them. Scottish in origin, these are whole grain oatcakes, baked in a pan. Sweet but not too sweet, no mixers required and a great way to start the day or a snack anytime.

The rhubarb turnovers are a favorite. I have made a similar crust before (November 2005 column) but this time pulled out all the stops, adding sugar, vinegar and baking soda. These help sweeten and tenderize the dough. The results are delectable - think of this as a healthy pop-tart!

I have had many friends over the years that follow a gluten free diet. The blueberry scones make them happy - in fact, most people that are not gluten free love this scone, too. It may take some effort to track down these ingredients, but it is well worth it.

Apple Flapjacks
-whole grain and gluten free-
I have sampled these tasty oatcakes many times, popular in bakeries throughout Scotland and England. This is the first time I have ever attempted to make them and I’m hooked! They’re often made with raisins and other dried fruits and nuts instead of the moist apple filling. Once you see how easy the recipe is, add in your favorites and make this recipe your own.

Strawberry Rhubarb Turnovers
These turnovers are perfect for the season. Rhubarb is just in, strawberries too. This crust is tender and flakey, thanks to the combination of palm shortening and vegetable oil. Many supermarkets have un-hydrogenated shortening, made from palm oil. It is cholesterol free and slightly lower in saturated fat than butter.

Blueberry Scones
-gluten free-
A little research into the field of gluten-free baking reveals that various starches, such as corn starch, and gums help fill the role of wheat flour, binding the grain together. These are surprisingly light and tasty when fresh baked. Feel free to use the base mixture and add in your favorites - other berries, raisins, nuts, citrus peel, etc.