Red and white grape seed flour from Whole Vine is blended with flour from Shepherd’s Grain and sold in 2 pound resealable bags. It’s designed to be an optimal blend, offering cup for cup replacement of all purpose flour. Plans are to offer it nationwide. Although the flour is a blend, each bag has a traceability code allowing you to see and learn more about a farmer whose wheat is in the specific bag.
To produce the flour, White Lily partnered with Shepherd’s Grain, a cooperative that has roots in an 1888 farmstead farm. The goal of the company is to provide long term sustainability in agriculture. All the grower members of the cooperative are "no till” farmers who rely on the diversity of crop rotation, cover straw and soil science to try and imitate nature rather than fight with it. As a result they have fewer issues with rain erosion of topsoil, and concentrate on returning value to the land.
After trying a number of baked goods using the white and red grape flour, I adapted a recipe I found on Best Ever Cookie Collection and used the red grape flour which has a slightly sweet flavor profile and less gluten than regular 100% wheat flour. These flours are easy to work with, and add just hint of color. They are particularly good in dense desserts and crackers.
Note: For the fruit I used plum amazin's but you could use dried cranberries or any other dried fruit bits
Red Grapeseed Chocolate Chip Cookie Bars
Makes 16 squares
1 1/2 cups White Lily Wheat and Red Grape Seed flour
Disclaimer: My thanks to White Lily for inviting me to learn more about their flour and about Shepherd's Grain, and also for providing me with flour to use in recipes. I was not compensated monetarily for this or any other post on Cooking with Amy.