Get inspired at The Bob’s Red Mill Cooking School!  We have three wonderful classes that will nurture your family and inspire you in the kitchen. Call now to register and reserve your spot: 503-654-3215 x 208. Classes are held at our Whole Grain Store in Milwaukie, Oregon (see address below).

Homegrown Bread Starters with Sarah House!
Thursday, February 7, 2013
5:00 – 7:00 p.m.
Class fee $50.00

Have you have ever wondered how bakeries produce those tangy loaves of artisan bread? Join Chef Sarah House from Bob’s Red Mill for this class where she will show you how to bring that magic home! She’ll discuss the various styles of bread starters and you’ll be able to see and touch examples of each.  How do these breads differ from loaves made with commercial yeast?  You’ll get to taste the difference!  Learn how to create and care for these simple and very beneficial bread starters at home.  Pick the perfect type (or several) for your family’s favorite loaves of bread.  Recipes will include:  Sponges, Levains, Poolishes, Sours, Italian Bigas and French Pâte Fermentées.  **This class is mostly lecture; some prior knowledge of bread baking is helpful, but not necessary.

Power House Wheat with Amelia Hard!
Thursday, February 21, 2013
5:00-7:00 p.m.
Class fee $50.00

Popular Chef Amelia Hard has come up with a class focused on a power house grain: wheat. Wheat is a leading source of protein for a majority of the world’s population and an important staple grain globally. Wheat is the basis of a marvelous array of delicious, healthful dishes. Her recipes include: Wheat Berry Waldorf Salad with lively citrus vinaigrette, a hearty Italian Spelt and Bean Soup, perfect for winter, and a super-easy Quick Whole Wheat and Molasses Bread. Amelia will also share a fabulous homemade whole wheat pasta recipe, Herbed Whole Wheat Spaetzle. She’ll finish with a very special dessert, Ravani, a Greek cake soaked in a luscious orange syrup. You’ll also receive two additional recipes to try at home: Toasted Bulgur Salad and Whole Wheat Pearl Couscous with Olives and Quick-Preserved Lemon.

Comforting Foods Under Pressure with Ivy Manning!
Thursday, February 28, 2013
5:00-7:00 p.m.
Class fee $50.00

We all enjoy comforting food to help us  through the winter months but often that means long simmering, something most of us simply don’t have time for. That’s where pressure cookers come in! Join cookbook author and Oregonian columnist Chef Ivy Manning for a great class where she will show you how to use your pressure cooker to make cozy and delicious meals that are done in minutes instead of hours. She’ll demonstrate recipes for: Cannelini Bean, Kale, and Pecorino Crostini, Red Wine Risotto with Wild Mushrooms and Chicken Sausage, Vegetarian Posole Verde, and Chocolate Orange Bread Pudding, in addition to speaking about the safety and pressure cooker basics. Don’t have a pressure cooker?  Not to worry, with a little more time these recipes can be cooked on the stove top.

Classes take place at:

Bob’s Red Mill Whole Grain Store
5000 SE International Way
Milwaukie OR 97222
503-607-6455
Directions

It’s terrible, I know. I just couldn’t help myself. Nut flours have been very popular lately on blogs and recipe sites. We’ve noticed that almost everyone is trying almond meal these days, although what they’re doing with it is pretty varied. Some people are making decadent desserts, like French macarons and frangipane, while others are using it to cut back on carbohydrate consumption. Still others are trying to mix it up a bit and use it as a more nutritious alternative to bread crumbs in their cooking. Recipes using almond meal.

Coconut flour has also become very popular with bakers and low-carbers, alike. It’s a little more tricky to add into your baking, but that isn’t stopping people from experimenting. From lighter versions of favorite baked goods to savory cooking applications, coconut flour is bringing new inspiration into kitchens. Due to its high fiber content, coconut flour absorbs a lot of liquid. Older recipes using coconut flour often call for obscene amounts of eggs. As more bloggers and recipe developers experiment with it, the recipes are changing to call for alternative liquids and not relying so heavily on eggs. Recipes using coconut flour.

Did you know we also make hazelnut meal? It can be used in the same way as almond meal, but will give you a different flavor profile. Unlike almond meal, hazelnut meal is ground from whole hazelnuts with the skins intact. It might not be as light and pretty as almond meal, but it’s equally as tasty. Recipes using hazelnut meal.

Whether you just want to try something new or are trying out a diet, these flours are a fun way to get creative in the kitchen. To celebrate these wonderful ingredients, we’re giving away three gifts sets containing one each of Coconut Flour, Hazelnut Meal and Almond Meal. All three of these flours are gluten free, but can be enjoyed by everyone.

To Enter:

In the comments, tell us what you do with Almond Meal, Hazelnut Meal or Coconut Flour? Never used it? Tell us what you want to do with it. Be sure to use the Rafflecopter app below to enter. Leave a comment and click on “I did this” in the app. We’ll select three winners using this app from all those who enter by 12:01 am on Tuesday, January 8th.

a Rafflecopter giveaway

If you resolved to have a healthier, happier 2013, consider adding some (or all) of these nutritional powerhouses to your diet. For recipe inspiration, check out our recipe collection on our website.

1. Flaxseed Meal: Flaxseeds are packed with omega-3 fatty acids, delivering a whopping 2400 milligrams in each 2 Tbsp serving of Flaxseed Meal. Ground flax also delivers 4 grams of fiber and 3 grams of protein per serving. Seeds should be ground to reap the benefits of flax, however, whole seeds make a wonderful addition to breads and other baked goods. Bonus: Flaxseed Meal makes a great egg substitute in most baking. See below for directions.
   
   

   Flaxseeds and Flaxseed Meal

2. Hemp Seed: Like flax, hemp seeds are chock full of omega-3 fatty acids, delivering 880 milligrams in each 2 Tbsp serving. Unlike flax, these seeds do not need to be ground to enjoy their nutritional punch. Hemp seeds are creamy and nut-like in texture and flavor. Larger than a sesame seed, but smaller than a sunflower seed, these little babies are a great addition to hot cereal, salads and baked goods. A 2 Tbsp serving will deliver 5 grams of protein, making them a perfect addition to breakfast or a post-exercise snack. Bonus: Hemp is a complete protein! This makes it ideal for vegetarian and vegan diets.
   
   

   Hemp Seeds

3. Chia Seed: Chia is the darling of nutritionists these days and it’s easy to see why. Like flax and hemp, chia is a wonderful source of omega-3 fatty acids, fiber and protein. Each 1 Tbsp serving delivers 2900 milligrams of omega-3, 5 grams of fiber and 3 grams of protein. Chia does not need to be ground to enjoy its health benefits, but some people find it easier to digest chia gel. See below for making chia gel. The seeds can be added to hot cereal, baked goods, smoothies and all sorts of wonderful dishes. Bonus: The fiber in chia has the ability to thicken, making it ideal for refrigerator jam, thickening sauces or using as an egg in baking.
   
   

   Chia seeds

4. Almond Meal: Almonds are notoriously healthy nuts providing a good amount of manganese and vitamin E, as well as a healthy serving of monounsaturated fats in each 1/4 cup serving. Not only do almonds have a healthy boost of protein, they are also very low in carbohydrates. Eating whole almonds is terrific, but did you know that adding almond meal to your baking and cooking can bring the health benefits of almonds to your diet, as well as cutting back on carbohydrate consumption? Replacing 1/4 cup of white flour in your baking with almond meal will add wonderful texture and flavor and reduce the carbohydrate load. These days, baked goods using exclusively almond meal can be found all over the web for those that need to watch their sugars. Bonus: Almond meal makes a great coating for fish and chicken in place of flour or cornmeal.
   
   
5. Coconut Flour: Once consigned to the category of nutritional no-no’s, coconut has seen a resurgence in popularity due to new studies that have found it to be a highly nutritious food. While everything made from coconut may not be good for you, some coconut products are very good for you. Coconut flour is one of these mind-bogglingly nutritious foods. A single 2 Tbsp serving of coconut flour delivers 5 grams of fiber! The light flavor allows coconut flour to blend seamlessly into sweet or savory baked goods. Like almond meal, coconut flour has a low carbohydrate load, making it ideal for people who must manage their carbohydrate intake. Coconut flour is gaining in popularity, but it is still a tricky flour to bake with. We recommend starting with some recipes to get the hang of it, as it requires an unusual amount of liquid to balance out the high amount of fiber. Adding 2 Tbsp to a protein rich smoothie is a great way to get a little more fiber into your diet. Bonus: Like almond meal, coconut flour also makes a wonderful coating for chicken, fish or other proteins in place of regular flour or cornmeal.

What super foods would you add to this list?

Using Flaxseed Meal as an Egg Replacement:

Flaxseed meal makes a great egg replacement for muffins, quick breads and other baked goods with a heartier texture. It does not work as well for recipes with a lighter texture such as a white cake or sugar cookies (it will likely work, but the texture will be different and some visual appeal may be lost). It also does not work very well in egg-heavy dishes such as quiches, stratas and frittatas. Use this formula to substitute for one egg. Double for two eggs, triple for three eggs, and so on…

1 Tbsp Flaxseed Meal
3 Tbsp Water

Combine flaxseed meal and water and allow to sit for about 5 minutes. Add this ingredient to your recipe as you would the eggs.

Making Chia Gel:

2 Tbsp Chia Seed
1 cup Water

Combine chia seed and water and allow to sit for about 15 minutes.