Jackie Kai Ellis, owner of the French-influenced Beaucoup Bakery in Vancouver, recently spent a few days in Toronto with me and took on my challenge to produce a whole-grain breakfast biscuit that was healthy and attractive – no small task. She came up with a dazzler that hit the mark.
Whole-grain baking is a way to bake healthier and tastier products, but it's not necessarily gluten-free baking. Grains such as wheat, barley, oats and quinoa, retain both the bran and germ. The valuable vitamins and minerals reside in the grain itself but are lost if the grains are refined.
Use a whole-grain cereal blend such as seven-grain cereal, preferably organic, or follow Ellis's instructions here for a homemade version.
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Making it tonight? Instagram the results with the hashtag #cooklikelucy.