Yellow Cake with Raspberry and Chocolate Frosting- perfect for Valentine's Day // gluten free // @bobsredmill

Yellow Cake with Raspberry and Chocolate Frosting

by Cassidy Stockton in Gluten Free, Recipes

Hello February! I think it’s safe to say we can start dreaming of dessert again and this gorgeous cake made using our Gluten Free Muffin Mix is just the dessert to kick start our dreams! First off, you read that right, this cake is made with our new(ish) gluten free muffin mix. I find that challenging, mainly because the first thing I want to do with a muffin mix is make muffins! Which means I have to somehow resist making muffins so I can make a cake instead. These are tough times in which we live, people, tough times.Yellow Cake with Raspberry and Chocolate Frosting- perfect for Valentine's Day // gluten free // @bobsredmill

This cake is absolutely gorgeous and I’m positive that mine will never be *as* pretty, but I think I’ll whip this one up for Valentine’s Day for my little Valentine at home. Sprinkled with a bit of edible glitter or decorated with some conversation hearts (check to be sure they’re gluten free), this cake is a festive and delicious way to share your love. If yellow cake is not up your alley, our test kitchen has a suggestion for turning this into a chocolate cake, as well.

Yellow Cake with Raspberry and Chocolate Frosting- perfect for Valentine's Day // gluten free // @bobsredmill

Yellow Cake with Raspberry and Chocolate Frosting

Recipe: Sarah House for Bob’s Red Mill 

Servings: 12

Prep Time: 30 minutes | Cook Time: 25 – 30 minutes | Passive Time: 60 minutes

Ingredients

Yellow Cake*

Raspberry Frosting

  • 4-1/2 cups Powdered Sugar
  • 1-1/2 cups Butter soft
  • 1 tsp Vanilla Extract
  • 2 – 3 Tbsp Milk if needed
  • 1 cup Raspberries

Chocolate Ganache

  • 5 oz Dark Chocolate chopped
  • 1/2 cup heavy cream

Instructions

Cake

Preheat oven to 350°F. Grease an 8-inch round cake pan and line the bottom with parchment paper.

In a large bowl, combine sugar, milk, eggs, oil and vanilla extract and mix to combine. Add Gluten Free Muffin Mix and mix until thoroughly combined.

Pour batter into prepared cake pan and bake until a tester inserted into the center comes out clean, about 25 – 30 minutes. Remove parchment paper and let cool completely before frosting.

Raspberry Frosting

Combine powdered sugar and soft butter and mix on low speed for 1 minute to combine with an electric mixer.

Increase speed to medium and mix until light and fluffy, 3 – 5 minutes.

Add vanilla extract, raspberries, and milk if needed to adjust consistency, and mix until raspberries have tinted the frosting pink but have not completely blended into the frosting, about 1 minute.

Slice cooled cake in half through the center, creating two equal layers. Spread an even layer of raspberry frosting on top of one layer. Place the second cake layer on top of the frosted layer and then frost the entire cake. Transfer to the refrigerator to set for 15 minutes before applying ganache.

Chocolate Ganache

Place chopped chocolate in a medium sized bowl and set aside.

Heat cream in a small saucepan to just simmering but NOT boiling. Pour hot cream over chocolate and whisk to melt chocolate and create a thick and smooth ganache.

Without letting the ganache cool, remove cake from the refrigerator and pour the very warm ganache over the top of the cake, allowing some ganache to drip down the sides of the cake. Let set for about 15 minutes then serve.

Recipe Notes

*For a chocolate cake, add 2 Tbsp cocoa powder to the Gluten Free Muffin Mix before combining with wet ingredients.

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Banana Bread (Gluten Free) primary

Gluten Free Banana Bread Made with GF Muffin Mix

by Lindsey Duncan in Gluten Free, Recipes

There’s a chance I had two brown bananas in my freezer since at least last June just waiting on me to make them into banana bread (true story.) The good thing is that I never let another banana go brown all year because of the guilt I carried about the two frozen brown ones I already had. What would I do with even more brown ones if I couldn’t make the first two into banana bread? Life’s purpose for my two frozen brown bananas finally manifested when I was asked to use our new GF Muffin Mix to make Banana Bread! They were not grown and harvested in vain!

Don’t tell our Millet Grits, but the new GF Muffin Mix is giving them a run for their money as my favorite BRM product. You may have seen my post on Tropical Getaway Muffins. I’ve made some other muffins at home too (cocoa cayenne, for instance) that I’ve loved and I’m beginning to think it might actually be impossible to make poor muffins with our magic Muffin Mix.

Banana Bread (Gluten Free) // @bobsredmill // gluten free, wheat free, easy bread

To no one’s surprise, this Banana Bread is just about foolproof too. Once again, all you do is put all the ingredients in a bowl, mix, pour, and bake. Only 1 measuring cup required! I pulled my bananas out of the freezer to thaw, walked the dog for a while, and came back to soggy but mostly thawed bananas that were ready to go into the counter top mixer bowl along with everything else (counter top mixer not needed! You can make it with a hand mixer for sure!) I didn’t even mash the bananas first but I probably should have, especially if I were using a hand-held mixer. I seriously loved that I didn’t have to measure anything but the water. I didn’t use walnuts or any other mix-ins this time, so when everything was combined, I poured into a pan and baked.

I learned this really great trick for getting the bread to come out of the pan: I used a paper towel to spread avocado oil around a glass loaf dish, then I sprinkled some of our Gluten Free 1-to-1 Baking Flour around the corners, edges, and sides and knocked the dish to get the flour to coat the pan. Having that flour dusting makes the bread come out super easily!

The verdict: SUPER moist, super easy, delicious banana bread! I ate a slice warm with huckleberry jalapeno marmalade (because you can find that sort of thing in Portland!) and then sliced and froze the rest for quick breakfasts on the go. I’ll make the bread again but I think I’ll add mix-ins next time: nuts or dried cherries or baking spices perhaps? Maybe apples? Peanut butter? My mind is racing. Leave a comment on this recipe telling us what you did!

Banana Bread (Gluten Free)

Servings: 12 servings

Prep Time: 15 minutes | Cook Time 50 – 60 minutes

Ingredients

Instructions

Preheat oven to 350°F and grease an 8×4-inch loaf pan.

In a bowl, combine Gluten Free Muffin Mix, water, mashed bananas, and eggs and mix until well combined. Stir in walnuts, if using.

Transfer batter into the prepared loaf pan and bake until a tester inserted into the center comes out clean, about 50 – 60 minutes. Let cool for 10 minutes before removing from pan.

 

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Lindsey Duncan Google: Lindsey Duncan
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Tropical Getaway Muffins made using our Gluten Free Muffin Mix- super easy! Gluten Free // Bob's Red Mill

Tropical Getaway Muffins

by Lindsey Duncan in Gluten Free, Recipes

A big shout out to Lynda from Me and My Pink Mixer for naming these muffins in our Moms Meet Contest! If I were to also name them, I think I would call them the Use-Things-I-Got-For-Christmas-and-Act-Like-It’s-Not-Snowing-Outside Muffins.

Really, though, Portland got some snow the day I baked these so Tropical Getaway Muffins sounded like the perfect way to get me mentally out of the cold and into the shade of beach, piña colada in hand… oops, I mean gluten free pineapple-coconut muffin in hand. I was super excited to use my (read: my boyfriend’s) new counter top mixer for the first time. You do not need a stand mixer for these super-easy muffins but it was fun and I couldn’t resist!

I used avocado oil as my vegetable oil or melted butter – its’ my new favorite. The 2% milk I had in my fridge worked like a charm.

Tropical Getaway Muffins made using our Gluten Free Muffin Mix- super easy! Gluten Free // Bob's Red Mill

Once I had mixed all the ingredients together (really, it’s that easy: put everything in a bowl together and mix) I decided to get creative, channel my Inner Tropical Being, and grate some fresh nutmeg that I (yes, I this time) got for Christmas. Wowza. Good call, Inner Tropical Being. Did you know how beautiful the inside of a nutmeg is, by the way?Tropical Getaway Muffins made using our Gluten Free Muffin Mix- super easy! Gluten Free // Bob's Red Mill

At my boyfriend’s plea, I also sprinkled some ginger powder on three of the muffins. That was also a good call and now I wish I’d put it on all of them.

I had some extra batter leftover, so I made a Megamuffin in a glass storage container. What? I’ve never seen a muffin rule book that said I couldn’t. Plus it was the perfect size for two people to share!

Tropical Getaway Muffins made using our Gluten Free Muffin Mix- super easy! Gluten Free // Bob's Red Mill

All in all, yet another recipe confirming my love for our new Gluten Free Muffin Mix. (Pats self on back.)

Tropical Getaway Muffins made using our Gluten Free Muffin Mix- super easy! Gluten Free // Bob's Red Mill

Tropical Getaway Muffins

Servings: 12 servings

Prep Time: 15 minutes | Cook Time: 22 – 25 minutes

Ingredients

Instructions

Preheat oven to 400°F. Grease a standard muffin pan, or line with paper baking cups.

Pour muffin mix into a mixing bowl. Make a well in the center and add oil or butter, milk, and eggs. Mix until well combined. Fold in crushed pineapple and shredded coconut.

Spoon batter into prepared muffin pan, filling each cup nearly to the top. Sprinkle each muffin with extra shredded coconut to garnish.

Bake until muffins are golden brown, about 22 – 25 minutes. Cool in pan for 5 minutes.

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Super moist Multi-Seed Banana Muffins with Maple and Honey // @ChefBillyParisi for Bob's Red Mill

Multi-Seed Banana Muffins with Maple and Honey

by Billy Parisi in Recipes

So I experimented with something the other week by using the peel in some banana muffins, and I was immediately blown away at how delicious the flavor was. The banana was so intense and came through beautifully that from now on when I make banana bread, muffins, or even a shake I’m thinking the peel has to be apart of it. All you do is pop your wet ingredients into a blender along with the banana, ends removed of course, and puree until smooth.

Super moist Multi-Seed Banana Muffins with Maple and Honey // @ChefBillyParisi for Bob's Red Mill

When I made these Multi-Seed Banana Muffins with Maple and Honey I wanted to be a little more health conscious so I did away with butter and sugar and replaced them with maple syrup and coconut oil. We’ve tried to set a few 2016 resolutions and one of them is limiting our sugar intake. The late Chef Homaro Cantu told me that since sugar is relatively new to human civilization, about 300 years, the body still has not figured out a way to regulate it. However, things like honey, maple and agave have been around for thousands of years and the the body over that time now knows how to process them. True or not, I don’t know, but the more research I find the more sugar can cause problems when not eaten in moderation. That seems to be the case with a lot of things, when you exceed moderation is when the problems start.

Super moist Multi-Seed Banana Muffins with Maple and Honey // @ChefBillyParisi for Bob's Red Mill

To pile on some more vitamins and nutrients into these muffins, I made a pepita, chia seed, flax seed and oat streusel to go on top. With Bob’s Red Mill® amazing seed selection it made these muffins really easy to make, and with superb ingredients and flavor. What a great way to start the new year, with something delicious and that is all natural.

Super moist Multi-Seed Banana Muffins with Maple and Honey // @ChefBillyParisi for Bob's Red Mill

Multi-Seed Banana Muffins with Maple and Honey

Makes 12 muffins

For the Muffins:

For the Topping:

Super moist Multi-Seed Banana Muffins with Maple and Honey // @ChefBillyParisi for Bob's Red Mill

Procedures:

  1. Preheat the oven to 350°.
  2. In a large bowl mix together the flour, oats, baking powder, baking soda, cinnamon and salt and set aside.
  3. Next, add the bananas, eggs, yogurt, coconut oil and maple syrup to a blender and puree on high speed until smooth.
  4. Combine the wet and dry ingredients until combined and set aside.
  5. For the topping combine the seeds, oats, flour and honey in a separate medium size bowl and combine using a spoon. Note: it will be sticky.
  6. Divide the batter into a 12 count muffin tin lined with parchment molds and top off with the multi-seed honey topping evenly.
  7. Bake the muffins in the oven at 350° for 25 to 30 minutes or until they are lightly browned on top and firm.
  8. Cool to room temperature before serving.

Super moist Multi-Seed Banana Muffins with Maple and Honey // @ChefBillyParisi for Bob's Red Mill


Hello, I’m Billy Parisi, but to some I’m known as “Chef Billy Parisi.”  I do a little bit of this and a little bit of that, but for the most part I’m a Food & Content Creator, Sometimes TV Host, Digital and Social Strategist, Influencer, Picture Taker, Coffee Drinker, Daddy, Husband, College Sports Enthusiast, Fashionisto, Film & Music Lover!  Chef Billy Parisi // billyparisi.com

I’ve been in the kitchen since I started washing dishes in a restaurant at the age of 13, and during that time I knew immediately that I wanted to be a chef.  I graduated from Arizona’s Scottsdale Culinary Institute and the University of Missouri, and have logged several years as line cook, sous chef, and executive in some of the Midwest’s finest restaurants.  I currently live in the city of Chicago with my wife Lindsay and daughter Olivia and cook up new inventions, mash-ups, fusions and twists on old classics.  I’m incredibly spontaneous and outgoing, and run 2 small businesses BPMVC, and my latest venture 5 Loaves 2 Fish! 

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Whole Wheat Monkey Bread is a fun and festive breakfast or brunch recipe. // Bob's Red Mill

Whole Wheat Monkey Bread

by Cassidy Stockton in Recipes

With Christmas in the rear view, it’s time to look to New Year’s and think about a new start! I’m not one for parties and fancy dresses on New Year’s Eve, but I am one for celebrating the holiday with delicious food and drinks. I was delighted when our test kitchen perfected their whole wheat monkey bread. This is such a fun recipe for people of all ages. It’s a bit time consuming, but if you play your cards right, you can enjoy this on New Year’s Day. I wouldn’t worry about trying to enjoy it for breakfast, since most of us have been up the night before. If you’re planning a brunch, this would be a wonderful addition.

Whole Wheat Monkey Bread is a fun and festive breakfast or brunch recipe. // Bob's Red Mill

Whole Wheat Monkey Bread

Servings: 12 – 16 servings

Prep Time: 30 minutes | Cook Time: 30 – 40 minutes | Passive Time: 80 minutes, plus overnight

Ingredients

Dough

  • 1-1/2  cups warm Milk 110°F
  • 3/4  cup Sugar divided
  • 2-1/4 tsp Active Dry Yeast (one packet)
  • 1/4 cup Butter melted and cooled
  • 2  Eggs
  • 5 cups Whole Wheat Pastry Flour
  • 1 tsp Salt
  • 1 tsp ground Cinnamon

Syrup

  • 1 cup Butter
  • 1/2 cup Brown Sugar
  • 1 tsp Vanilla Extract

Icing

  • 4 oz Cream Cheese soft
  • 2 Tbsp Butter soft
  • 1 cup Powdered Sugar
  • 1 tsp Vanilla Extract
  • 2 – 3 Tbsp Milk

Instructions

In a large mixer bowl, combine warm milk and 1/4 cup sugar. Add yeast and let sit for 5 minutes to activate.

Add cooled butter, eggs, and flour and begin mixing on low speed with a dough hook for 3 minutes or with a spoon for 5 minutes, until all ingredients are uniformly mixed.

Add salt and increase mixing speed to medium for 4 minutes or with a spoon for 6 – 8 minutes. This is a very wet dough.

Transfer dough to a clean bowl coated lightly with oil. Turn dough over to evenly coat with oil, cover with plastic wrap and refrigerate overnight.

Set aside a 10-inch nonstick bundt pan. In a small bowl, combine cinnamon and remaining 1/2 cup sugar.

Remove dough from the refrigerator and divide into two equal pieces. Roll each piece of dough out into a 1/2-inch thick rope. Cut or pinch off portions of dough 1/2-inch long and roll into individual balls.

Toss dough balls in cinnamon-sugar mixture and place evenly in bundt pan. When all dough as been added to the pan, cover and let rise in a warm place until doubled in size, about 45 minutes.

Meanwhile, preheat oven to 350°F and prepare the syrup: in a medium pot, melt butter and sugar, whisking often until evenly combined. Remove from heat, add vanilla extract, and let cool.

When the dough has risen, uncover and pour syrup over dough. Bake until puffy and set, 30 – 40 minutes.

Let the monkey bread cool in the pan for 15 minutes. While cooling, prepare the icing: mix together soft cream cheese and butter, then add powdered sugar and vanilla extract and mix until evenly combined. Adjust consistency with milk. Set aside.

Unmold monkey bread onto a serving platter and let cool an additional 20 minutes. Decorate with icing then serve by cutting slices or letting guests pull off individual pieces of bread.

Recipe Notes

For a lighter texture, use half whole wheat pastry flour and half all-purpose or unbleached pastry flour.

 

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Bacon Cheddar Scones made with whole wheat flour, thick cut bacon and cheddar cheese for a hearty breakfast treat. // Bob's Red Mill

Bacon Cheddar Scones from Bakeshop

by Cassidy Stockton in Recipes

We got you something special for Christmas, a recipe for bacon cheddar scones. Kim Boyce runs Portland’s Bakeshop and is a long time friend of Bob’s Red Mill. Not only is she a superb baker (and cookbook author), but she is quite the whole grain enthusiast. She developed these hearty scones for our Flour + Heart event last May and they were a huge hit with everyone in attendance.

Boyce has combined whole wheat flour, coarse graham flour and all purpose flour to create a scone that has some real texture to it while still being quite flaky. If you cannot find graham flour, substitute whole wheat flour. The dough is combined with cheddar and bacon then drizzled with maple syrup (and more bacon!) to make these scones the perfect addition to almost any meal. They would be wonderful served alongside eggs for breakfast or paired with a hearty soup or stew for dinner. They definitely don’t need butter, but we won’t fault you for adding some. These babies are worth it!

Bacon Cheddar Scones made with whole wheat flour, thick cut bacon and cheddar cheese for a hearty breakfast treat. // Bob's Red Mill

Bacon Cheddar Scones

Servings: 16 servings

Prep Time: 20 minutes | Cook Time: 22 – 24 minutes

Submitted By Kim Boyce from Bakeshop in Portland, OR

 

Ingredients

Dry Mix

Wet Mix

  • 4 ounces unsalted Butter cold, 1 stick
  • 4 ounces Cheddar, grated
  • 1 cup Buttermilk
  • 4 ounces Bacon cooked ¾ of the way, sliced in ⅓ inch pieces, save drippings*
  • 1/4 cup Honey

Topping

  • 4 ounces raw Bacon cut into thirds*
  • 1/3 cup Maple Syrup

Instructions

Place two racks in the upper and lower thirds of the oven and preheat the oven to 375 degrees. Line two baking sheets with parchment. Pull out a ruler and set it near where you are working; you’ll use it later for measuring rectangles of dough.

Sift the dry ingredients into a large bowl, pouring back into the bowl any bits of grain or other ingredients that may remain in the sifter.

Cut the butter into ¼ inch pieces and add them to the dry mixture. Rub the butter pieces between your fingers, breaking them into smaller bits. Continue rubbing until the butter is in small pieces varying in size from rice grains to flattened peas. The more quickly you do this, the more likely the butter is to stay solid, which is important for the success of the recipe. Stir the cheddar cheese, cooked sliced bacon and any bacon drippings into the dry mixture.

In a small bowl, whisk together the buttermilk and the honey. Using a spatula, add the wet ingredients to the bowl of the dry ingredients and gently combine.

Use a pastry scraper or a spatula to get the dough onto a well floured surface. If the dough is sticky, flour the dough and knead it together 3 times until a soft ball can be formed. The dough should be dry enough that it can be moved around on the counter and patted down without sticking, yet moist enough that the knife will be sticky when the dough is being cut into squares. Flour your hands and pat the dough into a rectangle. With a rolling pin, roll the dough into a rectangle that is about 7 ½ inches by 9 inches and about 1 inch thick, flouring the work surface, the rolling pin and your hands as needed.

Use a sharp knife to slice the rectangle into quarters both lengthwise and crosswise, making 16 rectangular pieces, about 2 ¼ inches by 2 inches. Place the scones a few inches apart on the parchment-lined baking sheets.

Brush the top of each scone with the syrup. Top with a piece of bacon and brush again with syrup.

Bake the scones for about 22 to 24 minutes, rotating the sheets halfway through. The scones are ready to come out of the oven when the tops are dark golden brown and the bacon is cooked. They are best eaten warm from the oven or later that same day.

Recipe Notes

As a side note: The scones can be kept, covered, in refrigerator and baked in the next 2 days.
*We recommend finding some nice sturdy thick-cut bacon for this recipe.

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Gluten Free Cheese Danish- a perfect holiday pastry to enjoy with a cup of coffee. Dairy-free adaptable. // Bob's Red Mill

Gluten Free Cheese Danish

by Sarena Shasteen in Meatless Mondays, Recipes

I had this revelation one day when I was thinking about food I hadn’t had in awhile. I really hope I’m not the only one that daydreams randomly about food. Please tell me you all do this too. Food really brings back so many memories for me (and for so many others I’m sure). Oddly, as I was thinking about foods from my past, I realized that since my kids have been gluten free for a large part of their lives, there are quite a few things they have never tried. One think in particular came to mind recently…cheese danish.

Gluten Free Cheese Danish- a perfect holiday pastry to enjoy with a cup of coffee. Dairy-free adaptable. // Bob's Red Mill

I not talking about homemade either. While my family did cook, I was the baker (even as a kid) and I was not quite that adventurous as a child. When I say cheese danish, I’m talking about the kind you buy in a box over by the bagged doughnuts. I know, this is not the end of the world, however cheese danish is pretty darn delicious and I wanted my boys to have the opportunity to try it. So, into the kitchen I went to see if I could replicate a childhood favorite of mine to maybe create some delicious food memories for my boys as well. Not only did they love this, but they have asked for it multiple times since that first time I made it. Lucky for them, it comes together quite easily so I’ve made variations a few times.

Gluten Free Cheese Danish- a perfect holiday pastry to enjoy with a cup of coffee. Dairy-free adaptable. // Bob's Red Mill

Don’t let the process scare you with this recipe. Most people shy away from yeast, but this really is easy and if you prep the ingredients the night before, you can have cheese danish ready for your family before they even get out of bed. This would be perfect for the holiday season when your house has guests getting up at different times throughout the morning. If you double the recipe, you can have one with just cheese and one with cheese and fruit. I made an extra pastry with sautéed apples with sugar and flour for a little variety. Served up with freshly brewed coffee is our favorite way to enjoy this on a slow relaxing winter morning.

Gluten Free Cheese Danish- a perfect holiday pastry to enjoy with a cup of coffee. Dairy-free adaptable. // Bob's Red Mill

Gluten Free Cheese Danish

Danish

Cheese Filling

  • 8 oz. Cream Cheese or Dairy Free Alternative like Daiya or Tofutti
  • 1/2 cup Powder Sugar
  • 1 Extra Large Egg Yolk
  • 1 tsp Vanilla

Egg Wash

  • 1 Extra Large Egg White
  • 1 Tbsp Water

Glaze

  • 1 cup Powder Sugar
  • 1/2 tsp Vanilla
  • 1-2 Tbsp Vanilla Almond Milk

Line a large baking sheet with parchment paper.

In a large stand mixer, combine the flour through baking powder. Heat the milk and butter in the microwave to 100ºF. Turn the mixer on low and add the warm milk mixture to the flour using a dough hook. Next add the vinegar, vanilla and 2 eggs. Mix on medium speed for 5 minutes. Allow the dough to rest for 15 minutes.

In a small mixing bowl, combine the cream cheese, powder sugar, egg yolk and vanilla. Mix until thoroughly combined.

Pour the dough onto the parchment lined baking sheet keeping 3/4 to 1 cup aside for the top. Spread dough to the size and shape you want leaving a little lip on the edges; about 1/4 inch in the center and 1/2 inch on the sides. Spread the cream cheese mixture over the top of the dough. Place dots of the remaining dough over the cream cheese mixture. Using a knife, swirl the dough into the cream cheese mixture going longways and then across the pastry. Mix the egg white and water. Then brush the pastry with the egg wash mixture and sprinkle with remaining tablespoon of sugar on the top. Place the danish in a warm place for 15 minutes. Preheat your oven to 400 degrees. Bake the danish for 20-25 minutes or until golden brown. Allow to cool for 10 minutes

In a small bowl, combine the powder sugar, vanilla and almond milk (1 tablespoon at a time) and mix well to make the glaze. Drizzle the glaze over the slightly cooled pastry.

Sarena Shasteen: The Non Dairy QueenSarena Shasteen has been an avid health food and fitness enthusiast from an early age. She holds a degree in Culinary Arts from The Art Institute of Atlanta, a certification in Fitness Nutrition and is a certified Fitness Trainer from International Sport Science Association (ISSA). Becoming a Personal Trainer and Specialist in Fitness Nutrition has been a lifelong goal of hers. Sarena enjoys helping others reach their health goals by teaching them that health and fitness are not only achieved in the gym, but also through fun everyday activities. Now a food writer, recipe developer, personal chef,  Personal Trainer and Specialist in Fitness Nutrition, she enjoys sharing with others that healthy living can be fun and delicious. Keep up with her at The Non Dairy Queen and on Facebook and Twitter.

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Whole Grain Cinnamon Babka is perfect for Christmas morning with a bit of planning. // Bob's Red Mill

Cinnamon Babka

by Cassidy Stockton in Recipes

Growing up, my mother always baked cinnamon bread for Christmas breakfast. She still does, only now she makes multiple loaves so that we can have cinnamon bread whether we are home or away for Christmas. Christmas just wouldn’t be the same without a hot cup of coffee and a warm slice of her cinnamon bread slathered in butter.

This cinnamon babka is not my mother’s secret recipe, but it is a very beautiful and delicious alternative. One that does take some time and planning, but it’s worth the effort. I like it because, despite the effort, it’s absolutely stunning.

Whole Grain Cinnamon Babka is perfect for Christmas morning with a bit of planning. // Bob's Red Mill

As I mentioned, you do need to plan ahead for this one. Here’s what you can do to make it for Christmas without ruining all the fun of Christmas morning by slaving in the kitchen! Make the base dough on the 23rd, then form the loaf on Christmas eve (do not let it rise) and stick it in the fridge. First thing Christmas morning, pull it out and let it rise until doubled. The syrup is quick to whip up and the bread only needs to bake for 45 minutes. Still time consuming, but if you play it right, you can have cinnamon babka as a mid-morning snack. 

Whole Grain Cinnamon Babka is perfect for Christmas morning with a bit of planning. // Bob's Red Mill

Cinnamon Babka

Servings: 12 – 16 servings

Prep Time: 30 minutes | Cook Time: 45 minutes | Passive Time: 90 minutes, plus overnight

Ingredients

Dough

Filling

Syrup

Instructions

Combine warm milk and 1/4 cup coconut sugar in a large mixing bowl. Add yeast and let sit for 5 minutes to activate.

Add egg, vanilla, and flour to the yeast mixture and mix on low with a dough hook for 3 minutes or with a spoon for 5 minutes, until a dough forms.

Add salt to the dough and, if using an electric mixer, increase speed to medium. Begin to add pieces of the soft butter, mixing all the while. When the butter has fully incorporated into the dough, continue to mix on medium speed for 4 more minutes or by hand for 6 – 8.

Transfer dough to a clean bowl coated lightly with oil. Turn dough over to evenly coat with oil, cover with plastic wrap and refrigerate overnight.

Line a 9×5-inch loaf pan with parchment paper and lightly oil; set aside.

To make the filling, combine coconut sugar, cinnamon, and salt. Add soft butter and mix into a paste. Add egg white and thoroughly mix; set aside.

Place chilled dough on a well floured surface. Roll out to an approximately 15×20-inch rectangle, taking care to keep the surface floured to stop the dough from sticking.

Spread the filling out evenly over the entire surface of the dough. Carefully roll up the dough snugly.

Cut the dough down the center, lengthwise, with a sharp knife and turn each half face-up. Gently twist the two pieces over each other, keeping the exposed layers face-up. Carefully transfer the bread twist to the prepared loaf pan.

Cover the pan and let rise in a warm place until doubled in size, about 90 minutes.

While the dough is rising, preheat the oven to 350°F, then make the syrup by combining 1/2 cup of coconut sugar and 1/2 cup of water in a small pot. Bring to a boil, then reduce heat and let simmer until all sugar has dissolved. Let cool.

Bake the dough until an internal temperature of 190°F has been reached, about 45 minutes. Remove the bread from the oven and immediately pour the syrup over the loaf. Let cool completely before removing from the pan.

*If you can’t get your hands on our Organic Ivory Wheat Flour, our regular Whole Wheat Flour will work just fine. 

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Clover Leaf Rolls- buttery and fluffy and perfect for dipping in soup! // Bob's Red Mill // whole grain

Clover Leaf Rolls

by Cassidy Stockton in Recipes

Whether you make these Clover Leaf Rolls for your Christmas dinner or just pair them with a hearty bowl of soup, they are worth the effort and are sure to impress. They’re light and fluffy and oh-so-buttery! We made these with half all purpose flour and half whole wheat flour so you don’t have to feel quite so guilty about enjoying a few. The whole wheat flour also helps them hold up better when you dip them in your soup and that’s a bonus if ever there was one.

If you need some soup inspiration, we can’t get over this 13 Bean Minestrone from Girl Versus Dough and this 13 Bean Veggie Chili from Macheesmo. We also have a very nice collection of soups on Pinterest that you can check out here.

Happy baking!

Clover Leaf Rolls- buttery and fluffy and perfect for dipping in soup! // Bob's Red Mill // whole grain

Clove Leaf Rolls

Servings: 12 servings

Prep Time: 30 – 45 minutes | Cook Time: 15 minutes | Passive Time 1 hour 10 minutes

Ingredients

Instructions

Combine warm milk and sugar in a large mixing bowl. Add yeast and let sit while the yeast dissolves, about 5 minutes.

Add egg, egg yolk, and flours to the yeast mixture and mix with a dough hook on low or by hand until dough begins to form, 1 – 3 minutes, then add salt and mix briefly.

Increase speed to medium and begin to add soft butter one piece at a time or work into dough by hand one piece at a time, until incorporated. Continue to mix or knead until the dough is smooth and pulls away from the side of the bowl, about 10 – 15 minutes.

Transfer dough to a clean bowl, coat lightly with oil, and cover. Let rise in warm place until doubled in size, about 45 minutes.

Brush a standard 12-serving muffin tin with melted butter and set aside; reserve melted butter. Place dough on a lightly floured surface and divide into three equal pieces. Roll each piece into an 18-inch long rope. Divide each rope into 12 equal pieces and cover with a towel. Shape each piece into a small, smooth ball.* Place three balls, seam side down, into each muffin cup. Cover and let rise in a warm place until doubled in size, about 20 minutes. Meanwhile, preheat oven to 375°F.

Brush rolls with melted butter and bake until golden-brown, about 15 minutes, rotating pan halfway through baking. When rolls have baked, immediately brush with remaining melted butter and cool in pan for 5 minutes. Serve warm.

Recipe Notes

*If your kitchen is too warm and the dough begins to separate after rising, chill the dough in the refrigerator for about 30 minutes.  You will then need to increase the final rise time by 5 – 10 minutes.

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Cassidy Stockton Google: Cassidy Stockton
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Light and fluffy whole grain Pumpkin Bars with Cream Cheese Frosting perfect for Thanksgiving! // Bob's Red Mill

Bake Your Love + Pumpkin Bars with Cream Cheese Frosting

by Cassidy Stockton in Contests, Recipes

At Bob’s Red Mill, baking is near and dear to our hearts. In fact, you could say baking with love is how we got into this crazy whole grain business in the first place. After all, Bob’s Red Mill was born out of our founder Charlee’s passion for baking with whole grains for her family. Nothing says “I love you” quite like a plate of perfect chocolate chip cookies or a freshly baked loaf of gluten free bread. When you bake for someone you care about, love is infused in the process.

Baking Contest Kitchen Aid 2

To celebrate love and baking, we’re having a contest! Show us how you bake with love on Instagram and you could win a Kitchenaid® Artisan 5-Quart Stand Mixer (cherry red, of course) + $500 cash! Tag up to FIVE Instagram photos with #BRMBakeYourLove and confirm your entry here: http://bit.ly/bakeyourlove. Contest ends 12/12/15. For full rules, prizes and and entry requirements, please visit this site: http://bit.ly/bakeyourlove

Speaking of love, we LOVE these pumpkin bars! They’re like pumpkin cake with a cream cheese frosting, so light and fluffy and easy to make. Enjoy! 

Light and fluffy whole grain Pumpkin Bars with Cream Cheese Frosting perfect for Thanksgiving! // Bob's Red Mill

Pumpkin Bars with Cream Cheese Frosting

Ingredients        

Pumpkin Bars

  • 2-1/4 cups Whole Wheat Pastry Flour
  • 2 tsp Baking Powder
  • 1/2 tsp Salt
  • 1 tsp ground Cinnamon
  • 1/2 tsp ground Ginger
  • 1/4 tsp ground allspice
  • 1/4 tsp ground Clove
  • 1/4 tsp ground Nutmeg
  • 1 cup Butter soft
  • 1/2 cup Cane Sugar
  • 1/4 cup Brown Sugar
  • 2  Eggs
  • 1 tsp Vanilla Extract
  • 1 cup Pumpkin Puree
  • 1/2 cup Sour Cream

Cream Cheese Frosting

  • 1 cup Cream Cheese soft
  • 1/2 cup Butter soft
  • 2 cup Powdered Sugar

Instructions

Preheat oven to 350°F. Oil a 9×13-inch pan and line the bottom with parchment paper; set aside. In a medium bowl, mix together whole wheat pastry flour, baking powder, salt, and spices; set aside.

In a large bowl, mix together butter and sugars until light and fluffy. Add eggs and vanilla and scrape down the bowl as needed. Add pumpkin puree and sour cream and mix well. Blend in dry ingredients until just incorporated.

Pour batter into prepared pan and spread evenly. Tap the pan lightly to work out any air bubbles. Bake until a toothpick inserted into the center comes out clean, 30 – 35 minutes. Let cool completely before frosting.

In a large bowl, mix softened cream cheese and butter until well combined. Add powdered sugar and mix until light and fluffy, about 3 – 5 minutes.

Remove bars from pan and remove parchment paper. Frost with cream cheese frosting then cut into 2×3-inch bars or into the desired size and shape.

About The Author
Cassidy Stockton Google: Cassidy Stockton
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