RITIKA NARULA

Black Wheat Digestive Biscuits ( Vegan)

 

Have you ever heard about Black Wheat . I heard it first time last month at my senior's home when it was served in the form of puri ( deep fried flatbread) and did not find much difference in its taste and the taste of traditional wheat.
 
Later,we were gifted black wheat by a local farmer. I got it milled but didn't know much about it.So, I started researching on it and got this information- Black wheat is rich in

Anthocyanins. Anthocyanins  are the pigments that determine the colours of fruits and vegetables and have higher dietary fibers and at least 15% less carbohydrates than conventional wheat .  Normal wheat has a 5ppm concentration of anthocyanin, whereas black wheat is reported to have around 100-200ppm of anthocyanin. 

 

Apart from anthocyanin, there is also a difference in the food values offered in normal and black wheat. Both have different levels of zinc and iron as well. Black wheat is said to have around 60 per cent more iron concentration than normal wheat. However, the amount of protein, nutrients and starch remain the same.

As per a study conducted by NABI, colored wheat varieties constitute an excellent source of fibers, proteins, phytochemicals,and impart a higher antioxidant potential.It may offer anti-inflammatory, anti-viral, and anti-cancer benefits.The antioxidant-rich wheat, NABI scientists claim, can reduce chances of cardiovascular diseases, diabetes and obesity.
 
This study highlights that  the consumption of colored whole grains as part of the diet is recommended for health reasons.

 

I was very impressed with the nutrient profile of the wonder grain and made it part of our daily diet . Below is the pic of black wheat chapati i have for my meals with sabji.

 

 

But as i am bitten by baking bug i wanted to try it in my baking. One Evening while looking to bake some low calorie cookie / snack for myself i thought of using black wheat flour only . 

 My earlier effort was with 4 grain flour to make cookie!! So my cookie brain started thinking of baking some out of this newly discovered wonder grain- THE BLACK WHEAT

 

As it has low to no gluten and less glycemic index so i did not want to put white sugar or tons of sugar in it. I therefore used jaggery powder in it. Also instead of butter i made a choice of using coconut oil as the entire purpose of making digestives with black wheat was to eat healthy and i didnt want to defeat that purpose.

The result of this experiment was so amazing. I forgot to add vanilla or any other flavour to the biscuits,still it tasted great. Especially approved by my kiddo and her friend who was at our home on a play date. I made 18 cookies in two batches and not much was left for the next day.  They turned out very crispy and yummy. 
 

 

AuthorRitika NarulaCategory, , , DifficultyBeginner

A simple, very nutritious Digestive Biscuit Recipe made with Black Wheat

Yields18 Servings
Prep Time12 minsCook Time15 minsTotal Time27 mins

 1/2 tbsp flax meal
  1 tbsp water ( for flax egg)
 90 grams or 3/4 cup black wheat
 15 grams or 3 tbsp oats flour ( oats pulsed in mixer)
 1 tbsp cornflour
 1/4 plus 1/8 tsp ( or 2 pinches ) baking soda
 75 grams or 1/4 c plus 2 tbsp fine jaggery powder
 A pinch of salt
 45 grams coconut oil (solid -see directions)
 20 grams or 2 tbsp almonds or cashews chopped
 2 tbsp water
 Vanilla extract

1

Add 1 tbsp water to ground flax seeds and keep in fridge for 10 minutes.

2

Measure coconut oil and keep in freezer till solid (like shown in pic).

3

Take black wheat flour, oats flour, salt , fine jaggery powder , baking soda and mix well.

4

Add in chopped cashews or nuts and mix

5

Now add solid coconut oil and rub it in the flour using fingers.

6

Add flax egg ( the flax meal must have become like gel which is called flax egg) and mix well.

7

Lastly add 2 tbsp water and bring the dough together without kneading.

8

On a clean surface or silicon mat sprinkle some black wheat or cocoa powder and place the dough on it.

9

Cover with parchment paper and roll it using belan or rolling pin.

10

Roll it with even thickness.

11

Using cookie cutter, cut the dough into the shape of your liking.

12

Prepare a baking tray by lining it with parchement paper.

13

Place cookies in the tray.

14

Prick it using skewer like digestive biscuits.

15

Preheat Oven at 170 degree Celsius in convention mode or both rods on.

16

Place the prepared tray in the freezer for 8 to10 minutes, till they look little solid from top.

17

Place the tray directly into the preheated oven and bake at 170 degree Celsius for 12 to 15 minutes.

18

Remove from the oven and Let it sit on the tray for 5 minutes.

19

Transfer on a wire rack for complete cooling

20

Store in air tight container.

 

Information given above is drawn majorly from these two Articles-

Influence of Biofortified Colored Wheats (Purple,Blue, Black) on Physicochemical, Antioxidant and Sensory Characteristics of Chapatti (Indian Flatbread)
by MDPI

 

 

Ingredients

 1/2 tbsp flax meal
  1 tbsp water ( for flax egg)
 90 grams or 3/4 cup black wheat
 15 grams or 3 tbsp oats flour ( oats pulsed in mixer)
 1 tbsp cornflour
 1/4 plus 1/8 tsp ( or 2 pinches ) baking soda
 75 grams or 1/4 c plus 2 tbsp fine jaggery powder
 A pinch of salt
 45 grams coconut oil (solid -see directions)
 20 grams or 2 tbsp almonds or cashews chopped
 2 tbsp water
 Vanilla extract

Directions

1

Add 1 tbsp water to ground flax seeds and keep in fridge for 10 minutes.

2

Measure coconut oil and keep in freezer till solid (like shown in pic).

3

Take black wheat flour, oats flour, salt , fine jaggery powder , baking soda and mix well.

4

Add in chopped cashews or nuts and mix

5

Now add solid coconut oil and rub it in the flour using fingers.

6

Add flax egg ( the flax meal must have become like gel which is called flax egg) and mix well.

7

Lastly add 2 tbsp water and bring the dough together without kneading.

8

On a clean surface or silicon mat sprinkle some black wheat or cocoa powder and place the dough on it.

9

Cover with parchment paper and roll it using belan or rolling pin.

10

Roll it with even thickness.

11

Using cookie cutter, cut the dough into the shape of your liking.

12

Prepare a baking tray by lining it with parchement paper.

13

Place cookies in the tray.

14

Prick it using skewer like digestive biscuits.

15

Preheat Oven at 170 degree Celsius in convention mode or both rods on.

16

Place the prepared tray in the freezer for 8 to10 minutes, till they look little solid from top.

17

Place the tray directly into the preheated oven and bake at 170 degree Celsius for 12 to 15 minutes.

18

Remove from the oven and Let it sit on the tray for 5 minutes.

19

Transfer on a wire rack for complete cooling

20

Store in air tight container.

Black Wheat Digestive Biscuits ( Vegan)

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