Variety of Flours

There are so many different types of flour, all with specific names.  What is the difference?  The most common type is all purpose flour (unbleached and bleached) you can use universally.  Great for baking, thickening sauces or soups, breakfast foods, making pastas and homemade bread, etc.  I set out to find out all the differences on flour – specifically wheat flour – no gluten free and nut flours (I’ll save that for a different post)!

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Sesame Poppy Banana Bread

Whole grain banana bread! Not too sweet and uniquely full of poppy seeds and sesame seeds! The more ripe the bananas are = more brown spots, the sweeter the bread will be. The excellent nutrition of poppy seeds per 1 oz include calcium, iron, protein, and fiber. Sesame seeds have a good source of calcium, iron, magnesium, phosphorus. If you wanna get crazy, add in chopped nuts or chocolate chips (I’d opt for the chocolate chips). The bread should keep for a few days and a little longer in the refrigerator. Either eat toasty or cold, straight out of the fridge with a little butter for a great breakfast or snack!

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Southwestern Pasta Salad

Great summertime cold pasta salad full of veggies and protein. I made this for a Cinco de Mayo party and it was a great hit! Packed with tomatoes, corn, onion, cilantro, black beans, and cheese. Wonderful for any summer gathering or party! I also want to try adding crunchy, colorful bell peppers.

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Oat Chocolate Chip Cookies

Whole Wheat + Oats = whole grain love
These are great because you can’t tell one bit that they are whole wheat, they taste fantastic.  The best part is they don’t look whole wheat so no one has to know!
The cookie photo below is the larger scrumptious cookie size.

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