I’ve spoken at length on this site about the wonders of accidentally vegan ingredients. Not only do accidentally vegan ingredients involve less prep and hassle on our part, but they are also usually much easier to find in the store than specifically-vegan products.
I used to think that farro was a grain just for savory applications—for soups and stews, perhaps a risotto, a side dish to sit atop a plate beside a steak of seitan or cauliflower.
I’ve recently taken a shine to matcha. Not only is it a powerhouse of antioxidants, I also find the bright green of a matcha latte visually pleasing, and I personally find the flavor rather enjoyable.
As promised, I have not managed to shut up about making baked goods with bean flour yet. But come on now. It’s such a clever and easy substitute for wheat flour.
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So as I embarked on my journey to clean out my pantry, I happened upon the possibility of making bean flour. What is bean flour, you ask? Well, it’s pretty much what it sounds like: flour made out of ground up beans. It could be …
Time for another WIAW! I’ve been embarking on a little pantry clean-out lately, meaning I’ve been cooking up a few things that aren’t necessarily in my wheelhouse–such as bean flour muffins (recipe coming eventually).