Check out these great pics of our banana bread bakers this week! Thanks to the generous support of our Little Flour buyers, we were able to purchase ingredients for 25 loaves of banana bread, plus a shiny new red hand mixer to help get the work done! The kids loved mashing the bananas, learning in the process that the over ripe fruit you can buy at a discount makes a great loaf of bread. We also talked about the healthy use of whole grains and the magical sweetness of oat flour. We learned about apple butter and decided to schedule an apple butter class this fall. We had a lot of great conversation in the kitchen, and had snacks for all of our youth bakers this afternoon plus banana bread for everyone that drops in to the center for lunch tomorrow. Thanks to all our supporters and young bakers who made it happen this week. As one of our kids said today, “the smell of banana bread is next to heaven!” So is the sight and sound of one group of kids baking for another!
Next week Little Flour is doing double batches of our house recipe banana bread. One batch will be going to subscribers Friday afternoon in their Flour Boxes. In exchange, they will make donations to buy ingredients for a second batch which will be made onsite at our local shelter for homeless and food insecure youth. It’s a banana bread baking class/giveaway! We couldn’t be more excited to share one of our favorite (and easiest!) home baking recipes with so many people we care about. Be sure to check back next week for feedback from our young friends.
“Watch, now, how I start the day in happiness, in kindness.” -Mary Oliver
It’s not always easy to start the day in happiness, or to be kind to the first person you encounter on your mad dash out into the world. But how we start each day matters, especially if that first person we encounter is a spouse or child. This toast is how we at Little Flour start our days in happiness and kindness. It’s also the most requested bread in our Flour Baskets, and subscribers are always asking what makes it so delicious. The dates are the secret ingredient, and when we are baking it in the bakery we fold the dough over on itself every thirty minutes for the first couple hours of rising. It takes a bit of time, but we think it’s worth it. If you enjoy baking bread at home, give it a try with your favorite mix of dried berries and raisins. If you are enjoying it fresh from Little Flour, we suggest slicing it thick, toasting, and topping with good butter. It’ll keep well in the freezer all week, and tastes so good you might actually look forward to waking up in the morning….
So, Friday is National Chocolate Chip Cookie Day. And how better to celebrate than to share our favorite recipe with all of our young friends? This is actually an adaptation of an old Cooking Light recipe. Yes, we un-lightened it. Is that even a word? The key for us is in the chocolate. This is a recipe that really highlights the dark chocolate so use the best you can get your hands on. Chocolate chips will certainly work, but for us the ultimate cookie uses simple dark chocolate from our favorite local chocolate maker, and this year our friends gave us a great deal on a few extra dark chocolate bunnies leftover from Easter. That’s right, bunny ears in cookies. Add a little toasted coconut and it just can’t be beat. If someone gives you the last cookie from this recipe, you really do have a friend! These will be in our Flour Baskets this weekend, and we’ll also be sharing several batches with our young friends at the drop in center Friday afternoon. Of course, all of this will follow a great chocolate chip cookie baking class in honor of the holiday! As always, thanks to our many supporters who make these classes possible.
We’ve planted a seed. Come back soon to see what’s blooming!