Lately, we’ve been cooking a lot out of Kim Boyce’s Good to the Grain cookbook.
It’s a great compilation of recipes you’re used to – but with the twist of whole-grain flours instead of plain old UnbleachedAllPurpose. My favorite so far are the chocolate chip cookies.
Don’t roll your eyes. Try them.
I used rye flour and Ms. Boyce’s recipe for Onion Jam and made blue cheese-and-onion scones. Next time? More salt, different cheese (cheddar) and will add chives.
The onion jam was good-to-go as written, though! Delish.