Bob's Red Mill Organic Whole Wheat Pastry Flour Stone Ground Description
- America's Best Baking Flour
- 100% Stone Ground Whole Wheat Pastry Organic Flour
- USDA Organic
- Non GMO
- Kosher
- An Employee-Owned Company
- To Your Good Health® ~ Bob Moore
Premium organic baking flour stone ground from America's highest quality soft white wheat. It contains all the precious oil from the wheat germ, fiber from the what bran and protein from the inner endosperm - nothing added or removed. For every tender whole grain baking delight, from wholesome cookies and flaky pie crusts to moist muffins and fluffy pancakes. Perfect results, time and time again.
Dear Friends,
There is something wonderful about baking. Watching dough rise in a warm oven. The aroma of fresh baked cookies wafting through the house. The beauty of a carefully frosted cupcake. All glorious, especially when shared with your dear ones. Baking is a creative expression, an expression of love. Just as you would choose your words carefully in a heartfelt note to a loved one, you should also choose the best ingredients when you bake. That's why we work so hard to bring you the very best baking flour - because it is so much more than just food. Flour is a way to share your talent, your bounty, your heart. May these precious gifts shine through in everything you bake.
Bob Moore
Directions
Store in a cool, dry place. Keeps best refrigerated or frozen after opening.
Free Of
GMOs.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Supplement Facts
Serving Size: 1/4 Cup (30 g)
Servings per Container: About 76
| Amount Per Serving | % Daily Value |
|
| Calories | 110 | |
|
| Total Fat | 0.5 g | 1% |
|
| Saturated Fat | 0 g | 0% |
|
| Trans Fat | 0 g | 0% |
|
| Cholesterol | 0 mg | 0% |
|
| Sodium | 0 mg | 0% |
|
| Total Carbohydrate | 22 g | 8% |
|
| Dietary Fiber | 4 g | 14% |
|
| Total Sugars | 1 g | |
|
| Includes 0g Added Sugars | | 0% |
|
| Protein | 4 g | |
|
| Vitamin D | 0 mcg | 0% |
|
| Calcium | 13 mg | 2% |
|
| Iron | 1 mg | 6% |
|
| Potassium | 108 mg | 2% |
|
Other Ingredients: Organic whole grain soft white wheat.
Manufactured in a facility that also uses tree nuts, soy, wheat and milk.
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our
full disclaimer.
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Vegan Chocolate-Banana Scones
We’ve all heard the saying:
it’s what’s inside that counts. With this recipe, it really applies! Not only are these scones made with nutty buckwheat and whole wheat pastry flours, a unique homemade banana jam is spread between dough layers before baking. The result is soft, flavorful scones that make a delightful nibble for breakfast, tea time or dessert.
Vegan Chocolate-Banana Scones
Scones
- 1-¼ cups Bob’s Red Mill Organic Whole Wheat Pastry Flour
- 1-¼ cups Bob’s Red Mill Organic Buckwheat Flour
- ½ cup Bob's Red Mill Coconut Sugar
- 2 tsp. baking powder
- ½ tsp. kosher salt
- 8 Tbsp. dairy-free butter (cold and cut into chunks)
- 1-¼ cups full-fat coconut milk
Banana Jam
- ½ cup Bob’s Red Mill Organic Coconut Sugar
- 2 Tbsp. dairy-free butter
- 2 tsp. vanilla extract
- ½ tsp. kosher salt
- 1 cup sliced ripe bananas
Glaze
- ½ cup powdered sugar
- 1 Tbsp. cocoa powder
- ¼ tsp. kosher salt
- 1 tsp. water
Toppings
- Hazelnuts (chopped/toasted)
- Flaked salt
- Preheat oven to 350 degrees F.
- In saucepan over medium heat, cook bananas, sugar and butter for 10 minutes, stirring occasionally. Remove from heat; stir in vanilla and salt. Let cool. (Note: Bananas will break down, but some smaller chunks will remain.)
- In bowl, whisk flours with sugar, baking powder and salt. Add butter, tossing to coat. Use pastry cutter or hands to incorporate until mixture resembles coarse cornmeal.
- Stir in coconut milk until mixture just comes together. (Note: Do not overwork dough.)
- On well-floured surface, divide into two equal pieces and roll into 1/2-inch thick rectangles. Spread banana jam over one piece of dough and cover with remaining piece. Cut into triangles and arrange on parchment-lined baking sheet.
- Bake 35-40 minutes, until firm and slightly golden.
- For glaze: In small bowl, whisk together powdered sugar, cocoa powder, salt and water. Drizzle over cooled scones and top with flaked salt and hazelnuts.
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