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Friday, September 27, 2013

Fall Baking with New Nutri Flour Blends from Robin Hood

A short time ago, I shared a post about Robin Hood.ca and The Baking Centre.  Now, that Fall has officially arrived, I've had an opportunity to do one of my favourite things - baking.

Just in time for Fall & Thanksgiving baking, Robin Hood has introduced some exciting new flour possibilities.  Next time, before baking with flour - explore all that Robin Hood has to offer.

New Nutri Flour Blends

Now, on a grocery shelve near you there are three new Robin Hood flours, like none we've seen before.

Tastes Like White: Easily add goodness to baked goods by using Tastes Like White Nutri Flour Blend, which also has a source of fibre.  
Omega 3 & Fibre: An all-purpose flour made from whole wheat and flax seeds.  Omega 3 & Fibre adds the goodness of fibre and omega 3 polyunsaturates.  
Gluten Free: An all-purpose flour blend made from rice flour with sugar beet fibre and tapioca starches.   This Robin Hood flour adds goodness without the gluten.  

I've never made anything gluten free before and now I'm pretty excited about the possibilities with Robin Hood Gluten Free flour.  Yet, for my first try using a new flour, I thought I would simply make one of our favourite recipes from Robin Hood.ca - just adapted.  

Skor Drops {adapted from Chocolate Chunk Drops}


2 cups of butter, softened
1 cup of granulated sugar
3 1/4 cups of Robin Hood original all purpose flour  *substituted with Robin Hood Nutri Tastes Like White Flour*
1/2 cup cornstarch
1 1/2 cups of semi sweet chocolate chunks *substituted Skor Bits*

  1. Preheat oven to 300F & line baking sheets with parchment paper
  2. Cream butter in large bowl with an electric mixer on medium until very light in texture (about 5 minutes).  Add sugar and continue beating until sugar is completely combined.
  3. Combine flour and cornstarch in a separate bowl.  Add to butter mixture on low speed until well combined and then add skor bits.  
  4. Bake in pre-heated oven for 25-30 minutes.  .  
Before I began, I visited Bake Class at Robinhood.ca to learn how to make the perfect shortbread, with their step-by-step tutorial.  {Hint:  Bake Class has tips how to make the perfect pie crust - perfect timing for upcoming Thanksgiving.}

I've made these shortbread type cookies on many, many occasions and can honestly say that switching all purpose flour for Nutri Flour Blend had no effect.  The cookies turned out tasting the same and they had the same consistency, taste, smell and appearance.  

Making such a tiny switch, can result in a big difference and impact upon the health & well-being of my family. 

Robin Hood Nutri Flour Blend is great for baking cookies, muffins, cakes, quick breads, pies and squares.  

Up next, I plan on baking Applesauce Cake with Caramel Icing - it calls for Omega 3 & Fibre Nutri Flour and it looks so yummy.    So be sure to come back soon to see how it turns out.  

Disclaimer:  I was sent flour samples. No other compensation was received.  Opinions expressed are mine, yours could differ.  


Sny Med said...

Your Skor drops look awesome! I'm thrilled about the gluten-free flour, as some children in my kids' school have Celiac and I don't wish to leave them out of treats.


Journeys of The Zoo said...

I did not know that flour came in different flavours!? That's great that they now have gluten-free flour, I'll have to tell my sister as my nephew has celiac disease.

While I don't personally bake, I am familiar with the Robin Hood brand.

Thanks for sharing.

Besos, Sarah
Blogger at Journeys of The Zoo

Randa Derkson said...

I saw these in the grocery store this weekend and almost bought some. Awesome idea.

Kathryn Lavallee said...

Yum! I'm excited to hear how you like the gluten-free flour! It's hard to find one that bakes like all-purpose flour and still produces yummilicious results!

Cheryl Kirkness said...

I haven't seen the blends yet but it looks like such a great idea! Lots of options there for adding a little extra healthy nutrients!