Gail Worstman's interest in whole grains began when she and her husband bought the old Wheatex Mill near Seattle. It continued as she experimented with recipes that she created, developed and perfected, ending with a collection now in a book, "The Whole Grain Bake Book" (Pacific Search Press, Seattle, $5.95)
When you discover the secret of whole grains, you'll be able to put a completely new flavor in cakes, cookies, pancakes, muffins and desserts, according to this cookbook.
The author discusses the milling procedures used to produce flour and explains the benefits in cooking with raw milk, non-instant powdered milk, honey , pure oils, kelp, and you've guessed, natural ingredients.
The book is a comprehensive guide to breadmaking and includes lucid explanations to many helpful breadmaking techniques.
The following recipe may be used with any combination of fruit and berries. I experimented with sliced bananas that I had on hand and was very pleased with the results. Bananas freeze well and without discoloration. Sugarless Fresh Fruit or Berry Pie 6 ounces frozen concentrated apple juice, thawed 1/4 cup tapioca flour 4 cups fresh berries or sliced fruit Pastry for double crust, 9- inch pie
In a saucepan mix together apple juice and tapioca flour. Heat over low heat and cook, stirring almost constantly (tapioca flour sets very quickly), until mixture is clear. Add fruit and stir well.
Simmer 1 to 2 minutes, then pour into pie shell. Add top crust, make slits in it, and bake at 375 degrees F. for 40 to 50 minutes for berry pie and 50 to 60 minutes for fruit pie. To glaze, brush the top crust with honey when you take the pie hot from the oven.
The next recipe is for pie crust. This crust may need to be patched together occasionally unless great care is taken when rolling it out, but it is well worth the effort. Perfect Flaky Piecrust 1 1/2 cups whole wheat pas try flour 1/2 cup wheat germ 1 teaspoon sea salt or kelp powder 2/3 cup butter 1/4 cup ice water
Combine flour, wheat germ, and salt. Cut in butter with pastry blender or two knives until mixture forms pea-size crumbs. Chill mixture for several with ice water and pat together to form a ball. Wrap in waxed paper and chill 1 hour , then remove from refrigerator and set aside at room temperature for 15 minutes.
Remove dough from waxed paper, divide in half, and roll out on a floured surface, handling as little as possible. Arranged dough in 9- inch pie tin; fill and crimp edges firmly. Bake as directed.