Ok, I bought a bunch of flours and stuff I don’t know what to do with..yet. It is quite a pricey collection, so I want to learn how to use them properly and have some good food be the final return on my investment.

In the past couple of years I have become very bored with a lot of things, could be age, could be that a lot of things are just boring. Food for example had become a routine, and I DESPISE routine. So, I have been on a personal quest to change my perspective by trying things that are new to me.

This includes flours beyond the bleached enriched white flour I have used my whole life. I bought a variety, you can see in the photo, a few weeks ago. Finally today I got them out of the cabinet and committed to adapting a recipe as a mad experiment.

The original recipe as printed in my Grandma's cookbook a few years ago.

Trying new flours, not NEW to the world, but new to me. Graham, Sorghum, Tapioca, and Semolina

Soaking the regular oats, as directed in the recipe, gives them a lot more moisture and better texture in the cake.

Adapting the recipe means I write it down in my horrific handwriting. I'll type it up for those who can't read hieroglyphics.

I cut the recipe in half to start with. I am not that confident about my baking experiments, so best to go small to try it out. I set my oven to 325, but my oven runs hot, so you have to make adjustments according to your own beloved equipment.

I put links to the things that might not seem familiar. I am not directing you to BUY these things, just learn about them. Researching ‘new’ things has been part of the fun of a new set of cooking goodies and if you are ready to explore, you will need to put new information in your brain, so be prepared.

• 1/2 cup regular oats soaked in 3/4 cup warm water 20 minutes (at least)
• 1/2 cup brown sugar
• 1/2 cup golden syrup (British) could use molasses, honey, agave nectar
• 2 Tbls. egg replacer with 3 Tbls. water combined in small cup
• 1/4 cup margarine
• 1/4 cup graham flour
• 1/4 cup sweet sorghum flour
• 2 Tbls. semolina flour
• 2 Tbls. tapioca flour
• 1/4 tsp. xanthan gum
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 1/4 tsp. cinnamon
• 1/2 tsp. vanilla
• 2 Tbls. vanilla almond milk

I just mixed it all together and put it in a sprayed loaf pan lined with parchment paper.

Baked on 325 for 40 minutes..YES 40 whole minutes. Your time might vary, but I didn’t want it too hot so that the edges and top didn’t get crusty.

The cake turned out super moist, tasty, not too sweet. I'll make it again, maybe add some raisins or other dried fruit.

I have no idea if this combination of ingredients is necessary to get the results I got, so next time I might try more sorghum, or less graham, or no almond milk. This was a scientific experiment that had good results, but the formula might be tweekable….what’s next? Pancakes, cupcakes, bread? We shall see.