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.
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.
A simple, very nutritious Digestive Biscuit Recipe made with Black Wheat
Add 1 tbsp water to ground flax seeds and keep in fridge for 10 minutes. Measure coconut oil and keep in freezer till solid (like shown in pic). Take black wheat flour, oats flour, salt , fine jaggery powder , baking soda and mix well. Add in chopped cashews or nuts and mix Now add solid coconut oil and rub it in the flour using fingers. Add flax egg ( the flax meal must have become like gel which is called flax egg) and mix well. Lastly add 2 tbsp water and bring the dough together without kneading. On a clean surface or silicon mat sprinkle some black wheat or cocoa powder and place the dough on it. Cover with parchment paper and roll it using belan or rolling pin. Roll it with even thickness. Using cookie cutter, cut the dough into the shape of your liking. Prepare a baking tray by lining it with parchement paper. Place cookies in the tray. Prick it using skewer like digestive biscuits. Preheat Oven at 170 degree Celsius in convention mode or both rods on. Place the prepared tray in the freezer for 8 to10 minutes, till they look little solid from top. Place the tray directly into the preheated oven and bake at 170 degree Celsius for 12 to 15 minutes. Remove from the oven and Let it sit on the tray for 5 minutes. Transfer on a wire rack for complete cooling Store in air tight container.
Information given above is drawn majorly from these two Articles-
by MDPI
Ingredients
Directions
Add 1 tbsp water to ground flax seeds and keep in fridge for 10 minutes.
Measure coconut oil and keep in freezer till solid (like shown in pic).
Take black wheat flour, oats flour, salt , fine jaggery powder , baking soda and mix well.
Add in chopped cashews or nuts and mix
Now add solid coconut oil and rub it in the flour using fingers.
Add flax egg ( the flax meal must have become like gel which is called flax egg) and mix well.
Lastly add 2 tbsp water and bring the dough together without kneading.
On a clean surface or silicon mat sprinkle some black wheat or cocoa powder and place the dough on it.
Cover with parchment paper and roll it using belan or rolling pin.
Roll it with even thickness.
Using cookie cutter, cut the dough into the shape of your liking.
Prepare a baking tray by lining it with parchement paper.
Place cookies in the tray.
Prick it using skewer like digestive biscuits.
Preheat Oven at 170 degree Celsius in convention mode or both rods on.
Place the prepared tray in the freezer for 8 to10 minutes, till they look little solid from top.
Place the tray directly into the preheated oven and bake at 170 degree Celsius for 12 to 15 minutes.
Remove from the oven and Let it sit on the tray for 5 minutes.
Transfer on a wire rack for complete cooling
Store in air tight container.