Black Wheat Flour is a biofortified Non-GMO product that is rich in anthocyanins, a kind of antioxidant that has anti-inflammatory properties. ... Black and Purple Wheat are rich in Anthocyanins have higher dietary fibers and at least 15% less carbohydrates than conventional wheat.... courtesy Google.
Black wheat is nutrient rich. It contains antioxidants, B vitamins, folic acid, selenium, magnesium, manganese, zinc, calcium, iron, copper, potassium, fibre and amino acids.
Black Wheat is being touted as the next healthy grain . Couldn't resist experimenting with it.
The other day I made rotis(Indian flat bread) with it. It was very easy to roll them . The rotis turned out soft and tasty.
Today I tried my hand at cookies using Black Wheat Flour.
These have crispy edges and slightly soft centre. Just the way we like our cookies. You need to bake them a little longer if you want them crispier.
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Ingredients
Black Wheat Flour 100 gms
Poha flour 20 gms
Butter 50 gms
Jaggery Powder 50 gms
Thick Curd 1 tbsp
Roasted peanuts a few for top (optional)
Method.
Mix both the flours with a balloon whisk
Whip butter using a hand beater.
Now add in the Jaggery powder and beat till light and fluffy ...say for 3-5 minutes.
Now add curd and beat again.
Now tip in the dry ingredients and mix well.
Being the dough together.
Do not knead the dough.
Let the dough rest for 30 minutes.
Take small pieces of the dough , approximately 25 gms each, flatten between your palms.
Press a few peanuts if using.
Place them 2" apart on a baking sheet lined with parchment paper.
Place it in the fridge for 20 minutes.
Preheat your oven at 170.
Bake at 170 degrees Celsius for 20minutes.
Rotate the tray after 10 minutes for even baking
Let them cool on the baking tray completely.
Remove them on a wire rack for sometime.
Store in an airtight container once completely cooled