Whole wheat pastry flour is stone ground from low protein winter wheat and
contains all the germ and bran of the grain.
Its coarser texture and
rich, wheaty taste will enhance many healthful baked products where high
gluten content is not required.
It is used for cookies, crackers, muffins and
Vermont Maple Syrup Cake
1/3 C Butter
½ C Cane Juice Crystals
¾ C Maple Syrup
2 ¼ C Whole Wheat Pastry
1 T Baking Powder
½ t Sea
1/3 C Milk
3 Egg Whites beaten stiff
1 t Spicery Shoppe
Cream together butter and cane
juice. Add syrup and mix well.
Sift flour, salt, and baking powder
and add alternately with milk to creamed mixture. Fold in egg whites
into a 9x5x3 greased loaf pan and bake at 350ºF for 35 minutes or