RECIPES
A selection of homecooking recipes using Grainstone Goodness Booster Flour
Make your food healthier, more environmentally sustainable and fun.
Cooking suggestion: Try substituting 10-15% of the regular flour in your baking to give it a health and sustainability boost.
Diet tip: Most people don’t consume enough fibre in their diet (source), which contributes to poor health, especially bowel cancer, the second leading cause of cancer death among Australians. Adults should aim to consume 25-35grams of dietary fibre each day (source). Grainstone Goodness Booster Flour is an excellent source of fibre and plant-based protein!
GRAINSTONE ANZAC BISCUITS
A healthier version of a down under family favourite
Protein and dietary fibre boosted by Grainstone
Makes 8 biscuits Prep 10mins Cooking 15 mins
INGREDIENTS
½ cup Grainstone Goodness Booster Flour
½ cup regular flour
1 cup desiccated coconut flakes
1 cup rolled oats
3/4 cup brown sugar
150 g butter
2 tablespoons golden syrup
1 teaspoon bicarb soda
2 tablespoon hot water
1 teaspoon cinnamon powder
METHOD
1 Pre-heat fan forced oven to 160ºC. Mix the flour, oats, sugar, cinnamon and coconut in a bowl.
2 Melt the butter, golden syrup and sugar in a pot. Separately mix the hot water and bicarb soda in a cup, then pour into the melted mixture and stir.
3 Add the liquid to the dry ingredients and stir well together.
4 Scoop cookie sized balls onto a baking try and press to size. Bake for 10-15 mins. Cool on wire rack. Serve.
BANANA BREAD
A new take on classic banana bread.
Protein and dietary fibre boosted by Grainstone
Makes 1 Loaf Prep 10 mins Cooking 60 mins
INGREDIENTS
½ cup Grainstone Goodness Booster Flour
2 cups plain white flour
3 teaspoons baking powder
6 Tablespoons (125g) melted butter
½ cup white sugar
¼ cup brown sugar
3 medium-size very ripe banana (mashed)
2 eggs
1 cup milk
2 tsp vanilla bean paste
½ cup choc chips (optional)
METHOD
1 Preheat fan forced oven to 180ºC.
2 Combine all the ingredients in a large bowl. Mix well.
3 Pour the mixture into a greased or lined bread pan. Bake for 1 ¼ hours or until the top browns and a skewer comes out dry.
GINGERBEER MEN
A fun and healthier take on classic gingerbread men
Protein and dietary fibre boosted by Grainstone
Makes 8 Prep 10 mins Cooking 10 mins
INGREDIENTS
1 cup Grainstone Goodness Booster Flour
2 cup regular plain flour
175g butter
2 teaspoons ground ginger
2 teaspoons of bicarb soda
1 beaten egg
3 tablespoons golden syrup
1 cup brown sugar
3 tablespoons water
METHOD
1 Preheat fan forced oven to 180°C. Line baking tray with baking paper.
2 Place butter, sugar and syrup in a saucepan and stir together on a low heat until they are melted.
3 Add all the ingredients into a mixing bowel. Knead together into a dough. Refrigerate dough for 30 mins.
4 Sprinkle some regular flour on the table and rolling pin. Then roll the dough until it is about 6mm thick.
5 Use biscuit cutters to cut out shapes in the dough. Lift them gently onto the baking tray. Gather up leftover dough, roll it out again and cut out more shapes.
6 Bake the biscuits for 10-15mins until golden brown and still slightly soft. Lift onto a wire rack to cool.
PB BROWNIE WITH A BOOST
Protein and dietary fibre boosted by Grainstone
Makes 16 Prep 10 mins Cooking 35 mins
INGREDIENTS
½ cup Grainstone Goodness Booster Flour
½ cup regular plain flour
1/4 cup cocoa powder
1 teaspoon vanilla extract
pinch of salt
3 eggs, lightly whisked
125g unsalted butter, chopped
125g dark chocolate, chopped
1 ½ cups white sugar
2 tbsp peanut butter
METHOD
1 Preheat fan forced oven to 160°C. Grease a 20cm (base) square cake pan and line with baking paper.
2 Place butter and chocolate in a heatproof bowl over a saucepan of simmering water (don’t let the bowl touch the water). Stir with a metal spoon until melted. Remove from heat. Quickly stir through the egg, sugar, flour, cocoa, vanilla and salt until combined.
3 Pour into your prepared pan. Drizzle with 3/4 cup (115g) of smooth peanut butter. Use a knife to swirl the peanut butter through the mixture. Bake for 30 mins. Set aside to cool completely.
EASY HOMECOOKED PIZZA
Beer+pizza: A match made in heaven
Protein and dietary fibre boosted by Grainstone
Makes 8 small pizzas Prep 10 mins + 60 mins rising Cooking 15 mins
INGREDIENTS
½ cup Grainstone Goodness Booster Flour
3 ½ cups plain white flour
1 tsp salt
2x 7g dried yeast sachet
1 tbsp caster sugar
2 tbsp extra virgin olive oil
1 ¾ cups lukewarm water
Optional: 1 tbsp mixed dry herbs such as rosemary, thyme or oregano
Your choice of toppings:
- Keep it simple with tomato paste, grated cheese and basil
- Make up a meat lovers to accompany your beer with tomato paste, ham, salami, barbecue sauce and grated cheese
- Try it plant based with tomato paste, nut and basil pesto, mushrooms and very thinly sliced pumpkin
METHOD
1. In a small bowl, gently stir together the yeast, caster sugar, olive oil and lukewarm water. Set the bowl aside.
2. In a large mixing bowl combine the flours, salt and dry herbs (if using). Make a well in the middle.
3. Pour the wet mixture in to the well and stir to combine. Once the mixture starts to come together, use your hands to gently knead.
4. Flour your bench and knead for a minute or two, adding more flour if required.
5. Oil the sides of your large bowl (to prevent the dough from catching) and place your ball of dough back in the bowl, covering with a slightly damp tea towel. Set aside for 1 hour or until roughly doubled in size.
6. After an hour, preheat your oven to 220°C. Flour your bench and knead the dough. Cut in to portions and roll out each portion using a floured rolling pin.
7. Placing on a floured tray, spread each base with tomato paste and your favourite toppings. Bake for 15 minutes or until beautifully crispy along the base and melted on top.
HOMEMADE PRETZELS
A snack for watching the game
Protein and dietary fibre boosted by Grainstone
Makes 8 large pretels Prep 15mins+60mins waiting Cooking 10 mins
INGREDIENTS
1 ½ cups warm water (360mL)
1 teaspoon salt
1 tablespoon sugar
2x 7g packets of active dry yeast
1 cup Grainstone Goodness Booster Flour
3 ½ cups regular plain flour
2 tablespoons water
3 tablespoons olive oil (keep 1 for later)
2/3 cup baking soda
1 beaten egg
coarse salt for sprinkle topping
METHOD
1 Combine the warm water, salt, yeast and 1 tablespoon sugar in mixing bowl. Let rest five mins until it starts to foam.
2 Add flour, 1 tablespoon of sugar, 2 tablespoons water, 2 tablespoons of oil, then mix with wooden spoon until a dough forms. Then knead and make a ball.
3 Remove the dough and use the remaining 1 tablespoon of oil to coat the bowl then replace the dough.
4 Cover the bowl with cling wrap and leave in a warm place for one hour. Preheat fan forced oven to 230ºC
5 Cut dough into 8 equal pieces and roll them into thin ropes, twisting the two ends to form a pretzel shape.
6 Add baking soda to a large pot of water and bring to a rolling boil. Boil each pretzel for 20-30 seconds.
7 Transfer the pretzels to a baking sheet, brush with beaten egg wash and sprinkle with coarse salt. Bake for 10 mins until golden brown.
WHITE CHOC ORANGE BLONDIES
Protein and dietary fibre boosted by Grainstone
Makes 24 slices Prep 10 mins Cooking 30 mins
INGREDIENTS
1 cup Grainstone Goodness Booster Flour
1 ½ cups plain white flour
2 cups sugar (1 caster & 1 brown)
125g butter, softened
3 eggs
2 tsp vanilla essence
½ orange (zest and juice)
1 ½ tbsp baking powder
¼ tsp cinnamon
¼ tsp salt
200g white chocolate, buttons or broken chunks
1 tbsp milk
METHOD
1. Preheat oven to 180°C
2. Cream sugar and softened butter
3. Add the eggs, vanilla essence and orange zest and juice
4. Once combined, add the plain white flour, Grainstone Premium Brewers Flour, baking powder, cinnamon and salt and mix well
5. Stir through the white chocolate chips
6. Pour in to a lined baking tin and bake for 25-30 minutes or until the top is a beautiful dark golden colour and an inserted skewer comes out clean
CRUNCHY CHOC CHIP COOKIES
Protein and dietary fibre boosted by Grainstone
Makes 8 biscuits Prep 10mins Cooking 15 mins
INGREDIENTS
½ cup Grainstone Goodness Booster Flour
1 ¼ plain flour
150 g salted softened butter
½ cup brown sugar
½ cup caster sugar
1 egg
1 teaspoon vanilla extract
1 cup milk chocolate bits, plus 1 tablespoon extra
METHOD
1 Preheat fan forced oven to 160ºC. Line two baking trays with baking paper. Using an electric mixer beat butter and sugars until smooth and well combined. Beat in egg and vanilla.
2 Stir in flour. Stir in choc bits. Roll 2 level tablespoonfuls of mixture into balls and place on prepared trays, 3cm apart. Press down slightly. Decorate with extra choc bits.
3 Bake for 15-18 minutes or until light golden and cooked. Transfer to a wire rack to cool. Store in airtight container.
RUSTIC BREWERS BREAD
A healthier traditional artisan bread ‘made from beer’
Protein and dietary fibre boosted by Grainstone
Makes 1 Loaf Prep 10 mins, 5 hours waiting Cooking 60 mins
INGREDIENTS
½ cup Grainstone Goodness Booster Flour
3 cup regular plain flour
1½ cup warm water
2 x 7g packet dry yeast
1 tbsp sugar
3 tbsp salt
METHOD
1 Make a starter in a bowl with yeast, sugar and warm water. Let sit for 15 mins, or until activated.
2 With a wooden spoon mix in the flour and salt until a dough forms. Knead then make into a ball. Remove the dough and use 1 tbsp oil to coat the bowl then replace the dough. Cover the bowl with cling wrap and leave in a warm place for three hours, like a sunny window sill (ideally 28-32ºC and best not over 35ºC).
3 Knead again and let sit for one hour. Preheat a dutch oven to 220ºC.
4 Place the dough in the dutch oven, cover it. Bake for one hour, including removing the cover for the final 15 mins.
Serving suggestion - Slice and serve warm with balsamic vinegar and olive oil for dipping, plus a glass of red wine!
Tip: As a high fibre flour, unless you are a professional baker our product is best suited towards flatter breads
CURRANT AND CRANBERRY SLICE
Protein and dietary fibre boosted by Grainstone
Makes 1 slice bake tray Prep 10 mins Cooking 25 mins
INGREDIENTS
½ cup Grainstone Goodness Booster Flour
1 cup regular plain flour
150g butter
1 table spoon of golden syrup
3/4 cup castor sugar
1 teaspoon of baking powder
1 cup desiccated coconut
1/2 teaspoon vanilla extract
1cup dried currants and cranberries
¼ cup sunflower seeds
1 egg
2 tbsp milk
METHOD
1 Preheat fan forced oven to 180ºC. Melt butter, golden syrup and sugar in a medium saucepan on stove, then let cool for a few minutes.
2 Add beaten egg, mix well. Stir in flours, baking powder, coconut, vanilla, fruit, seed and milk.
3 Spread in a greased slice tin. Bake for 15mins until cooked and golden brown.
4 Cool in tin, then slice into square and enjoy.
CHIA CRISPBREAD
Protein and dietary fibre boosted by Grainstone
Makes 2 baking trays Prep 35 mins Cooking 40 mins
INGREDIENTS
¼ cup Grainstone Goodness Booster Flour
¼ cup chia seeds
¼ cup sunflower seeds
¼ cup pumpkin seeds
½ tsp sea salt
¼ cup oats
¼ cup flax seeds
1 cup filtered water
2 tbsp extra virgin olive oil
METHOD
1 Preheat oven to 150ºC. Combine all ingredients in a bowl and mix well using a spoon. Let the mixture sit for 30 mins as this allows the chia seeds to absorb some of the moisture, making it a thick dough.
2 Spread the dough out on a pice of non-stick baking paper. Place a second piece on top of the first and flatten the dough in between, as thin as possible using a rolling pin. Getting the right thickness can be tricky as the chia seeds can be gooey.
3 When the dough is rolled thin, remove the top piece of paper carefully to avoid messing the thin dough. Cut the dough into small square using a knife or pizza cutter. If too gooey try baking for five minutes before cutting.
4 Place in oven and bake for 30-40 mins until golden brown and crisp. Let them cool for five mins before breaking them up into small squares.
We’d love to hear your successful recipe ideas using Grainstone Goodness Booster Flour.
If you’d like to share please let us know via info@grainstone.com.au