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So what is a vegan to do when all he wants is a great plate of pancakes? Order these and open up that mouth of yours. These vegan cakes satisfy everyone, especially those moms that want whole wheat in their children’s diet. Whole grains help in reducing the risks of heart disease and certain cancers, and that matters to a lot of us.
If you like, add an egg and ¼ cup vegetable oil to one of your packets. BAM! They’re no longer vegan, but you’ll have extra fluffiness. Top with various fruits for a super nutritious meal.
For those “going green” patrons, our tin is reusable! Use it anywhere and every where, because we all know, the best form of recycling is RE-USE! Some like to use it to scoop potting soil in their plants! Now, that’s really green.
RECIPE:
DADDY CAKES® PRETZELS
- 1 1/2 cups (3 1/2 dl) warm water (105-115° F, 41-46° C)
- 2 packages active dry yeast
- 1 1/2 teaspoons (7 ml) salt
- 1/4 cup (1/2 dl) vegetable oil
- 2 cups (1/2 l) Daddy Cakes® Witty Whole Wheat Mix
- 1 egg white
- 1 tablespoon (15 ml) water
- sesame seeds or poppy seeds
Measure warm water into large bowl. Sprinkle in yeast; stir until dissolved. Add salt, oil, and three cups (3/4 l) flour; beat until smooth. Gradually add remaining flour to make a soft dough. Knead dough by hand for ten minutes. Cover bowl and let rest 30 minutes. Divide dough into 24 pieces; cover and let rest five minutes. Roll each into a uniform 18-inch (46 centimeter) rope. Shape into a pretzel by making a circle, overlapping the two ends, twisting them once, and then pressing them onto the bottom curve of the circle. [Dough may also be shaped into eight-inch (20 centimeter) breadsticks.] Place on greased baking sheets.
Beat egg white and water together; brush pretzels. Sprinkle with sesame or poppy seeds. Bake in preheated 425° F (218° C) oven for 12-15 minutes or until golden brown. Remove from baking sheets; cool on wire rack.
Wheat Fun Facts:
The climate, rich soil, and flat land of the Midwestern Plains are perfectly suited to wheat growing. An estimated 75,000 farmers in North Dakota, Minnesota, and South Dakota produce over ten million tons of red spring wheat. This Midwest wheat variety is the quality sought after by the milling, baking, and pasta industries worldwide. Bakers find that bread flour made from North Dakota's red spring wheat makes well raised and tender-crusted loaves.
Some of the world's finest yeast breads, hard rolls, bagels, and breakfast cereals get their start with U.S. hard red spring wheat.
- Farmers know wheat is ready to harvest when plants turn from green to golden yellow.
- One bushel of wheat weighs 60 pounds (30 kg), which yields about 42 pounds (21 kg) of milled flour, which makes about 42 average loaves of bread. |
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