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Whole Grains Month: Recipe Roundup {Giveaway}

by Cassidy Stockton in Contests, Featured Articles, Recipes, Whole Grains 101

September is one of our favorite months at Bob’s Red Mill. Of course, I could probably say that about any month- we’re a pretty happy bunch here. We love that the weather is turning cooler, forcing us to move inside and relish in our baking again. The air has a perfect crispness, just like a really good apple. The farmer’s markets are brimming with produce that is just begging to be baked into pies or canned and preserved for the dark days of winter. Kids head back to school, giving parents a much-needed break during the day. Football season starts again, as baseball winds down. I mean, it’s just a really great month. There is so much to be celebrated!

September is also National Whole Grains Month and that is, in our opinion, the very best thing about September. All of the above things can be celebrated with some delicious whole grains. We’re not talking about just baking whole wheat bread or serving brown rice at dinner, we’re talking about fabulous pies crusts, chewy pizza dough, homemade crackers… really, we could go on and on. Whole grains are so versatile and each offers different flavors and textures to breathe new life into your meals. Not to mention that they are full of fiber, protein and vitamins. Swapping whole grain kernels for white rice or pasta is easy. Replacing half or all of the flour in your recipe with whole wheat flour can increase the nutrition of your recipe, as well as bring a new flavor to the baked good. There is almost nothing that can’t be done with whole grains. Sure, making a white cake is a little challenging, as are some of the more fine pastries, but a blend of half white and half whole wheat pastry flour can yield surprisingly delicate treats.

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Here are some of our favorite whole grain recipes to try for every meal of the day. To get you started, we’re giving away a sweet $50 gift card for our website so you can stock up on your favorite whole grains and maybe even try something new. See below for details on how to enter.

GF: Gluten Free
V: Vegan

Baking

Sides

Mains

Soups

Breakfast

Win a $50 Gift Card for Bob’s Red Mill.com 

It’s a pretty simple process, but we’ve had some complaints about the entry system, so here are some basic directions.

1. Post a comment on this blog post telling me your favorite way to use whole grains.
2. Sign in to the app below (either make an account or sign in with your Facebook account).
3. Click on “I did this.”
4. Follow the directions in the app for further entries.

If you don’t click on “I did this” or don’t leave a comment on the post, you will not be entered. The other options are not mandatory, so if you can’t figure them out, no big deal.

I will pick a winner at random from all who enter by 12:01 am on 9/12/13.

a Rafflecopter giveaway

About The Author
Cassidy Stockton Google: Cassidy Stockton
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147 Responses to “Whole Grains Month: Recipe Roundup {Giveaway}”

  1. I use whole grains in baking cookies and muffins, to pancakes and waffles, and of course bread. And cooking oatmeal and quinoa!

  2. I make pumpkin pie oatmeal with rolled oats every morning! 1/4 c pureed pumpkin, a little maple syrup and pumpkin pie spice, and 1/2 tsp of vanilla nut extract. Soooo good!

  3. I love using Bob’s Whole Grain flours (brown rice, garbanzo beans, quinoa, whole wheat) in my homemade veggie burgers. They are great for making burgers that hold their shapes, soaking up moisture for a good, sticky bond.

  4. During the summer, I like using whole grains such as cracked wheat or quinoa in summer salads like Tabbouleh. In the fall, I love them as a side dish with roasted chicken or beef.

  5. Love Love Love “Bob Red Mill” gluten free pancake mix! I topped them with Strawberrys , blueberries and kiwi along with honey.

  6. Sunday Mornings: Bob’s Red Mill 10 Grain Pancake Mix with Bob’s Red Mill Flax and Chia seeds in the mix, a cup of coffee and the time to read the Sunday paper = AWESOME.

  7. I make homemade granola with Bob’s Red Mill Organic Thick Rolled Oats, maple syrup, vanilla, almonds, walnuts, and currants. It’s delicious!

  8. I make homemade granola with Bob’s Red Mill Organic X-Thick Rolled Oats, maple syrup, vanilla, almonds, walnuts, and currants. It’s deliciou!

  9. I love using whole grains in baking muffins, cookies and breads, and I love making quinoa salad. However, my favorite is the 10-grain cereal….I have a bowl every morning,

  10. I love using whole grains for salads that are a mix of grains and fresh seasonal vegetables. Can’t wait for the autumnal veggies that are just around the corner!

  11. I am a big hot cereal fan…love to make a big batch of steel cut oats on the weekends and freeze it in individual portions to heat up with fruit and nuts and almond milk on weekdays!

  12. Jennifer Walters

    I just bought the gluten free polenta grain and it was wonderful. I will try one new product at a time because they are great. Found many at our Big Lots gourmet section in the store. Great deal! Thanks for being afordable!

  13. Thanks to Bob’s and whole grains, I can make my favorite breakfast of gluten free blueberry waffles and vegan sausage! It’s the best way to start the day – all year round.

  14. I start every day with a big bowl of Bob’s Red Mill steel cut oatmeal. I add 2 tbl. of caramel 0 calorie coffee syrup – a tbl of flax seed – 2 tbl of chopped pecans – and a handful of berries.

  15. Margaret Hadam-Hay

    We use whole grains in a myriad of ways: breads, sides (faro with goat cheese), barley salad, soups, waffles, oatmeal, etc. Thanks for the chance

  16. I discovered that whole grains can be tasty as well as healthy! Here are three of my favorite ways to incorporate whole grains into my diet.

    * Oats make every cookie recipe better…try a cup in your next batch of chocolate chips. Even better with some almond meal too.

    * On a cool fall day, I love a hearty veggie or beef soup with barley with a crusty warm loaf of bread on the side.

    * Short Grain Brown Rice has a pleasant texture and “chew” that white rice is missing. Topped with steaming chunky Pumpkin and Chickpea Stew, it makes a tasty and satisfying dinner.

    Yum!

  17. I just started using quinoa, love it. Every day for lunch, I puree, tomatoes, onion, italian seasoning and garlic. I add 2 tblspns of quinoa and cook slowly over low heat. The added grain makes an old favorite much more filling!

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