Rye flour sponge

[bill hopkinson]

Does anyone else cook with rye flour?
I do it because I like the texture and taste.
I guess it might have some health benefits being more wholemeal.

Example for Sunday dessert:

1 egg
rye flour - same weight as egg
sunflower seeds - same weight
muscovado sugar - half weight
olive oil - half weight
half spoon of baking powder

I ground the sunflower seeds and sugar together in my coffee grinder and added to everything else. Mix.
Quite stiff and I cut it into slices which I laid on top of Raspberries from the garden, with some dessert apples before they go wrinkly.

Cook like fruit sponge dessert.

 

[HERE TINTIN]

That sounds lovely, my hubby is a baker to trade and I will show him your recipe as I also like the taste and texture of rye flour.....Tintin

 

[trophywench]

For interest, I just went and weighed an egg - the ones in my fridge - large ones, weigh 70g.

So let's see

70g rye flour = 69g CHO
70g seeds = 14g CHO
35g muscovado = 33g CHO

That's a subtotal of 95g Carbohydrate, plus whatever the fruit comes to.


How many portions does that amount make ?

 

[bill hopkinson]

My eggs are 60gm, and it served 4, though I had a smaller portion.

 

[trophywench]

OK - so 91g subtotal, let's just call it 100g all in, so a pud for 25g carbs.

That isn't too bad, if you have enough carbs left out of what you allow yourself, to have a treat.

Mind, you could save some carbs by using sweetener (or half sweetener) if you wanted to although I dunno how well the sponge would work.

 

[HelenM]

Buy your ingredients from Waitrose (not an advert, they were just easy to search)
Using 60g eggs.
Flour: 57.9g/100 so 34.74
Seeds: 16.4 g/100 so 9.84
Sugar : 90g/100 so 27g

That brings it down to 18g carbs a portion. 🙂 (lots of fibre too)