From the page: The whole orange has a purpose
Idea 4
Peel flour for cakes
Turning peels into flour is an old kitchen-scraps technique that nutritionists rediscovered upon realizing that the peel concentrates fiber, vitamin C and antioxidants. Ground fine, it behaves like any whole-grain flour in baked recipes, adding fiber and citrus fragrance.
What you need
- Orange peels (you can use the white part too)
- A blender or food processor
- A baking sheet
- An airtight jar
- Your favorite cake recipe
How to make it
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1
Wash the oranges well and set the peels aside; they can stay a few days in the fridge until you gather a larger amount.
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2
Cut the peels into small pieces so they dry evenly and speed up the process.
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3
Dry in a low oven (140 to 175 °F) for about 1 hour or in the sun for 2 to 3 days, until they are crispy and brittle.
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4
Blend the dried peels in the blender in pulses until they become a fine powder; if necessary, sift and blend the larger pieces again.
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5
Replace up to 20% of the flour in your cake recipe with the peel flour, which adds moisture, fiber and a natural citrus fragrance.
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6
Store the rest in a closed jar and use within 2 months, always with a dry spoon so it doesn't get damp.
Finishing touches
it works beautifully in carrot and chocolate cakes, where the citrus enhances the flavor, and also in pancake batters and cookies.
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