W is for wholemeal

Day 23 of the alpharecipe challenge. The end of the alphabet is looming! It's been fun revisiting recipes I hadn't thought about lately. It was hard to think of an ingredient beginning with W – I don't use much wasabi and we've already done wine – but I realised that wholemeal flour would fit the bill. For many years, probably at least a decade, I've substituted wholemeal flour whenever a recipe calls for white flour. I don't even have any white wheat flour in the house, though I do have some rice flour and besan [chickpea] flour for recipes where they'd work better. While wholemeal flour has a different consistency to white/plain flour it doesn't matter for the things I cook. (I'm not one of those people who crafts light-as-air sponge cakes or enters scones into baking competitions!)

Here are some recipes that probably started out life requiring white flour but work just fine with wholemeal:

Afghan cookies
banana bread
cheese soufflé
choc chip cookies
chocolate fudge pudding
corn muffins
chocolate cake with stone fruit
chocolate mud cake
cranberry cornbread
date loaf
dolly pudding
pumpkin scones
really easy pizza
shortbread
zucchini, basil and feta fritters

Enjoy ;-)