Grist & Toll’s Whole grain berry shortcake

We're suckers for any kind of shortcake when berries are in season, especially this version that makes use of Grist & Toll's whole grain Sonora flour.

The industrialized production of wheat has stripped so many breads, pastries, cookies and cakes of taste and nutritional value. Enter Nan Kohler. In Pasadena, California, she is trying to give wheat back its good name at her flour mill Grist & Toll. During a recent chat about the revival of regional grain production, Nan shared her recipe for whole grain berry shortcake. I’m a sucker for any kind of shortcake when berries are in season, and I am looking forward to trying this version that makes use of whole grain Sonora flour.

G&T Shortcake
Shortcake! A favorite of mine with fresh berries or stone fruit. Photo courtesy of Grist & Toll.

The key is not to over-bake your shortcake to keep it from getting too tough and the texture creamy and delicate. This also makes it easier to reheat leftovers the following day, though shortcake is also great eaten straight out of the fridge or room temp.

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