Kernza, brown butter, and dark chocolate, an awesome combination that allows the intricate flavor of Kernza to come out on top. Enjoy!
Kernza, brown butter, and dark chocolate, an awesome combination that allows the intricate flavor of Kernza to come out on top. Enjoy!
Joe
Lane – I wanted to make sure you saw this: There is a section on our home page called “Substituting Kernza for All-Purpose Flour,” where we tested substitution amounts for ginger molasses cookies. Check it out! I’ve Posted the link below.
https://perennial-pantry.com/blogs/perennial-test-kitchen/substituting-kernza-for-all-purpose-flour
- Joe
Joe Kaplan
Jill – Just tried a batch of half-sized cookies. They turned out well baking at the same temp. for 20 minutes instead of 25!
Jill
Hi Joe, I can’t wait to try these (this weekend!) but these appear to be giant cookies. What would you recommend for a baking time for making them half the size?
Lane Johnson
Can’t wait to try out this recipe! I’ve been thinking about making Kernza molasses cookies with ginger. Any recommendations for substituting Kernza flour for all-purpose flour in other typical cookie recipes?
Joe
Hey Bob,
We’re glad you enjoyed the cookies and hope the butter will help prepare you for winter!
A “no butter or oil” recipe is a great idea. We’ll add it to our line up of recipes to develop! If there is any specific baked good you would like to see, please let us know.
Cheers,
Joe