Mini Cheese Tomato Flatbreads : These little flatbreads are great along side a meal, but the bread is also sturdy enough to be baked in mini loaf pans to use for sandwiches. // @BobsRedMill // gluten free

Mini Cheese Tomato Flatbreads

by Sarena Shasteen in Gluten Free, Recipes

I honestly can’t say enough good things about chickpea flour. It is my go to flour when I’m looking to round out my meal with protein while all I really want to eat is carbs. This typically happens on a heavy workout week for me. So, in order to get my carbs and my proteins in while satisfying my carbohydrate craving, I make my go to protein flatbread. As a personal trainer and someone who specializes in fitness nutrition, I’m always trying to come up with recipes for my clients to give them healthier alternatives to their favorite “not so good for you” foods. Also, since our family has to be gluten free, this is a perfect quick alternative to our wheat loving favorites.

Mini Cheese Tomato Flatbreads : These little flatbreads are great along side a meal, but the bread is also sturdy enough to be baked in mini loaf pans to use for sandwiches. // @BobsRedMill // gluten free
Mini Cheese Tomato Flatbreads : These little flatbreads are great along side a meal, but the bread is also sturdy enough to be baked in mini loaf pans to use for sandwiches. // @BobsRedMill // gluten free

I have many variations of this flatbread recipe. I bake it plain, topped with my favorite pizza toppings and I’ve even baked it with fresh berries on top. The topping variations are endless! This bread is crispy on the outside, soft and fluffy on the inside with a creamy topping all melty and gooey…YUM! Since I have to be dairy free, I don’t always add the “cheesy” topping, so don’t feel like you have to. These little flatbreads I’m sharing with you today are great along side a meal, but the bread is also sturdy enough to be baked in mini loaf pans to use for sandwiches.

Mini Cheese Tomato Flatbreads : These little flatbreads are great along side a meal, but the bread is also sturdy enough to be baked in mini loaf pans to use for sandwiches. // @BobsRedMill // gluten free
Mini Cheese Tomato Flatbreads : These little flatbreads are great along side a meal, but the bread is also sturdy enough to be baked in mini loaf pans to use for sandwiches. // @BobsRedMill // gluten free

Mini Cheese Tomato Flatbreads

(makes 4)

Combine the dry ingredients in a bowl. Add the wet ingredients and mix well. Pour batter evenly into greased large muffin tins (I used those tortilla taco shell pans). Bake at 450°F for 5 minutes, then top with tomatoes and cheese. Sprinkle with kosher salt and fresh ground pepper, bake for an additional 15 to 20 minutes or until lightly browned.

Mini Cheese Tomato Flatbreads : These little flatbreads are great along side a meal, but the bread is also sturdy enough to be baked in mini loaf pans to use for sandwiches. // @BobsRedMill // gluten free

For mini loaves: Pour batter evenly into 2 greased mini loaf pans. Bake at 450°F for 20-25 minutes or until lightly browned.

*****

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.

About The Author
Sarena Shasteen Google: Sarena Shasteen
Share this article:
National Oatmeal Cookie Day // Bob's Red Mill

National Oatmeal Cookie Day is April 30th!

by Lindsey Duncan in Gluten Free, Recipes

Get excited…National Oatmeal Cookie Day is tomorrow! We know what you’re thinking, and we’ll admit that the origin of the day is a bit of a mystery to us too. But, hey, it doesn’t take much for us to get in the baking mood around here so let’s celebrate! How about baking up one of the recipes below and sharing the treats with friends and family tomorrow in the spirit of the day?

We love The Best Gluten-free Oatmeal Cookies from Texanerin Baking which call for coconut oil in place of butter for a chewier cookie, making these treats not only gluten free, but dairy free to boot!

You’ll find the Oregon Trail Cookie recipe on our Whole Wheat Flour package. This twist on traditional oatmeal cookies features pumpkin seeds, flaxseeds, and tart cranberries instead of raisins. They are wholesome, unique, and delicious!

National Oatmeal Cookie Day // Bob's Red Mill

Not feeling cookies but still looking for something to fuel your day? Try out Oatmeal Cookie Smoothie, featuring our new Chai Nutritional Booster! With protein, fiber, chia seeds, and probiotics, this smoothie is a quick and easy meal on the go.

National Oatmeal Cookie Day // Bob's Red Mill

Whichever cookie recipe you choose to bake for National Oatmeal Cookie Day, you will surely need a bag of the world’s best oats from Bob’s Red Mill! Shop our oats now. Happy baking!

 

About The Author
Lindsey Duncan Google: Lindsey Duncan
Share this article:
Caramel Apple Hand Pies- flaky, portable, gluten free and oh-so-worth it! // @BobsRedMill

Gluten Free Caramel Apple Hand Pies

by Sarena Shasteen in Gluten Free, Recipes

Apples are probably my all time favorite food. I will admit, when it comes to apples, I am a huge snob. I like a crisp, slightly sweet apple with a tiny hint of sour. I know, I’m an apple-y snob, I told you I admit it.

Caramel Apple Hand Pies- flaky, portable, gluten free and oh-so-worth it! // @BobsRedMill

Rarely will an apple go beyond it’s raw eating state in my home, but sometimes, I will sacrifice my favorite food for a treat. I have to say, it’s totally worth it in these apple hand pies. This buttery, flaky hazelnut pie dough combined with the creamy caramel apple filing…yeah, this is definitely worth sacrificing my apples for a treat!

Caramel Apple Hand Pies- flaky, portable, gluten free and oh-so-worth it! // @BobsRedMill

Let me talk about this pie dough for a minute. This is my go to pastry dough for savory and sweet. To use it for chicken pot pie, leave out the powdered sugar. It doubles and halves perfectly to suit your needs. Also, almond flour is a great substitution for the hazelnut flour without changing the integrity of the final product. Another great thing about this pie dough, it is so incredibly easy to work with! You can’t beat that, right?!Caramel Apple Hand Pies- flaky, portable, gluten free and oh-so-worth it! // @BobsRedMill

This recipe is amazing and worth the trouble, but you have to bring a couple of things to the workstation when you start. You need everything to be very cold. The grating of the butter and freezing it really helps get all that buttery goodness distributed evenly, as well as, keeps things everything cool while you work. The other thing, you need is patience. Baking is not always easy, but I find it extremely rewarding when you come up with a final product like this. Definitely try this and please, enjoy the process. I promise, you will be rewarded!

Caramel Apple Pie3

Gluten Free Caramel Apple Hand Pies

makes 9-10 hand pies

Crust

Filling

  • 1/4 cup Dairy Free Stick Butter
  • 3-4 Medium Green Apples, about 4 cups sliced and then dice to about an inch
  • 2 Tbsp Fresh Lemon Juice
  • 1 cup Brown Sugar
  • 2 tsp Apple Pie Spice
  • Pinch Of Salt
  • 6 Tbsp Cornstarch

Topping

  • 2 Tbsp Cashew Milk
  • Coarse Sugar

In a large food processor, combine the hazelnut flour through salt. Mix until blended. Next add the the frozen butter to the flour mixture and pulse to form a coarse meal. Add the egg and pulse until the dough forms a ball. Place the dough in plastic wrap and refrigerate until ready to use. Keep the dough cold during each process.

In a bowl, mix the diced apples with the lemon juice. Melt the butter over medium heat. Add the apples, brown sugar, apple pie seasoning and salt to the butter. Cook for about 10 minutes, until the apples are soft, stirring occasionally. Next sprinkle a tablespoon at a time of the cornstarch over the apples stirring constantly until the mixture thickens. Allow the mixture to cool completely before using.

When everything is cool, lay the dough on plastic wrap covered with powdered sugar. Sprinkle extra powdered sugar over the dough and cover with another piece of plastic wrap. Roll the dough to a rectangle. Cut dough into the shape you desire and refrigerate for 15 minutes. Preheat the oven to 375°. Place half the cuts on a parchment lined baking sheet. Top with 2-3 tablespoons of the apple filling. Don’t add the caramel to the pies, reserve it for serving. Using some of the cashew milk, moisten the edges of the dough. Top each of the pies with the remaining cuts of dough. Wet your fingers with the cashew milk and press the edges of the dough to seal the edges. Brush the tops of the pies with cashew milk and sprinkle with coarse sugar.

Bake 25 to 30 minutes until the edges are golden brown. Serve warm with remaining caramel sauce and vanilla ice cream or at room temperature straight from your hand.

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.

About The Author
Sarena Shasteen Google: Sarena Shasteen
Share this article:
blackberry cheescake

5 Gluten Free Dessert Recipes to Try Out

by Cassidy Stockton in Gluten Free, Recipes

Gluten free recipes, especially dessert recipes, tend to have a negative stigma. As cooks and as human beings we sometimes assume that ingredients like flour is key to the taste and a necessity in making and baking sweets. Oh how wrong that is! Gluten free is no longer just for the gluten intolerant and the best part is that these anytime treats will taste just as good, if not better, than the cakes, bars and muffins you are used to.

Not only are these desserts gluten-less, all the ingredients are much healthier and guilt free alternatives to all the recipes you know and love. So instead of turning up your nose to these gluten free delights take a big whiff because they not only taste delicious but they smell amazing too. If you are already gluten free, feast your senses on new ideas for your own personal cookbook.

 

Pumpkin Spice Flourless Chocolate CakePumpkin Spice Chocolate Cake

Only five simple steps, the product is a chocolate cake with hints of pumpkin and espresso to die for and, of course, gluten free. Flourless cakes like this, prove that flour is not needed to create the fluffy texture in cakes. The best part is you probably will not even have to go out to the store to bake this dessert thanks to the Reluctant Entertainer’s crafty recipe. With ingredients like butter, sugar, chocolate, and coffee you are sure to have these on hand, so it is a great recipe to whip up on the fly.

 

Tropical Coconut Sunshine Balls

Coconut Sunshine BallsSweet and salty, this island-inspired dessert from Spabetti will satisfy all your cravings. Coconut is not the only “nut” or fruit in this recipe, as you will also taste flavors of prickly pear, almond, and pistachio. Yet blogger Kristina Sloggett understands that dried prickly pear might be hard to get your hands on, and says dried apricots will work just as well and not take away from the taste. This five-ingredient recipe, containing only fruit and nut-based products, makes these gluten free truffle balls a snack worth writing home about.

 

Fronzen Blackberry, Goat Cheese, and Honey Cheesecake

blackberry cheescakeMade with goat cheese, this cheesecake recipe via Adventures in Cooking is not only gluten free but lactose-intolerant friendly, as well. With a honey almond crust, vanilla goat cheese filling, and a blackberry topping you will not even notice that this sweet treat is almost good for you. With all natural ingredients, no butter, dairy, flour, or chocolate you could eat the whole cake and not even feel bad about it, well not really anyways.

 

Cranberry Mango Nut Bars

Mango Nut BarsThis sweet snack from The Gingered Whisk is great because it is a bar you can grab on the go. Made with only fruit, nut, and honey ingredients it is healthy, all natural, and gives you all the salty and sweet you could ask for. What is even more amazing is that this recipe requires no cooking or baking. Just mix, spread, and freeze. Really, that is all it takes!

 

Pumpkin Muffins

Pumpkin MuffinsPlease introduce yourself to coconut flour. Yes, you read that right. Coconuts have really transformed themselves from just a fruit or key ingredient in Pina Coladas to oils, flours, and much more. Coconut flour helps to make gluten free baking that much easier. These pumpkin muffins from Spoon University will leave you wondering why you ever ate any other muffins. You can enjoy these baked treats for breakfast on the go or a dessert after lunch or dinner or both for that matter.

About The Author
Cassidy Stockton Google: Cassidy Stockton
Share this article:
National Coffee Cake Day // bobsredmill

National Coffee Cake Day + Our 10 Favorite Coffee Cake Recipes

by Lindsey Duncan in Gluten Free, Recipes

It’s Thursday, April 7th… You know what that means?! It’s National Coffee Cake Day, of course!! (Who didn’t know that?)

What exactly is a coffee cake, anyway? Why should it be celebrated? And is it one word or two?! Okay, okay, one thing at a time: A coffee cake is a spongey cake, usually with a crumb or streusel topping, which is meant to be served alongside coffee. It should be celebrated because it’s delicious. You will see it written both as one word and two, but Merriam-Webster says it’s two.

Getting down to a little more detail, Baking Illustrated, by the Editors of Cook’s Illustrated Magazine, defines “Crumb Coffeecake” as “nothing more than a single layer of buttery yellow cake topped with crumbs made from sugar, flour, and butter.” It is, of course, paired perfectly with a morning or afternoon cup of coffee.

National Coffee Cake Day // bobsredmill

We are celebrating National Coffee Cake Day by sharing with you all 10 of our favorite coffee cake recipes!

  1. Cranberry Swirl Coffee Cake made with our Organic Unbleached White All-Purpose Flour is moist and tart with yogurt and cranberry sauce.
  2. (Vegan!) 7 Grain Marionberry Coffee Cake – we love that this recipe features a berry native to Oregon and creatively uses our 7-Grain Pancake Mix in place of flour!
  3. (Gluten Free!) Lemon Blueberry Coffee Cake which no one will know is gluten free. Our Almond Meal keeps the cake moist and subtly nutty while our Organic Quinoa Flour and Sorghum Flour with Tapioca Flour provide fluffiness and divine texture to please even the most discriminating gluten-eating palette.
  4. Butter Pecan Streusel with Unbleached White All-Purpose Flour brilliantly features a cream cheese center for decadence second to none.
  5. (Vegan!) Vegan Coffee Cake from Vegan Gretchen is just like the coffee cake you remember from before your vegan days with a perfectly spiced, satisfying cinnamon topping.
  6. The Pioneer Woman’s “The Best Coffee Cake. Ever.” might be just that. We love this old-school recipe of her mother’s. Fair warning: there is nothing bashful about this buttery cake from heaven.
  7. These Coffee Cake Muffins from The Kitchn make no compromises on taste for convenience. Pop a coffee cake in your bag and whip it out just in time for that much-needed mid-morning coffee and snack break.
  8. Sour Cream Coffee Cake from Gimme Some Oven is moist and delicious and super easy to make, with a prep time of only 5 minutes!
  9. (Vegan!) Chocolate Cherry Coffee Cake featured on krisscarr.com, by Chloe Coscarelli, just might be part ice cream. This vegan coffee cake satisfies the sweet tooth and leaves nothing to be desired!
  10. (Paleo! Gluten free!) Hazelnut Coffee Cake from Fed and Fit is a grain-free, paleo-diet-friendly (and thus, gluten free friendly) twist on traditional coffee cake. Cassy used our ground Hazelnut Meal to create this dish and we are in love with it!

There you have it – 10 of our favorite coffee cakes and something for every diet. Celebrate, you, and enjoy National Coffee Cake Day!

About The Author
Lindsey Duncan Google: Lindsey Duncan
Share this article:
What is it Wednesday | Bob's Red Mill

What is it? Wednesday: Pea Protein Powder {Giveaway}

by Lindsey Duncan in Contests, Gluten Free, What is it? Wednesday

What is Pea Protein Powder? Pea Protein Powder is extracted from raw yellow peas using a cool water process, without the use of chemical solvents. Protein powder is a convenient way to incorporate amino acids, the building blocks of many structures in our bodies, into our diets. It’s especially great for a post-workout refuel on the go.

Looking at the ingredient statement, you see “Pea Protein Isolate” – and you’re wondering, “What does that mean?” Protein powders are available as either concentrates or isolates. When protein has been separated from the rest of the pea initially, it’s called a protein concentrate (think, “the protein is in a concentrated form.”) Protein concentrates can then go through further extraction to create an isolate, which means the protein is even more concentrated than in concentrate (think, “the protein has been isolated from the rest of the pea.”)

Bob's Red Mill // Pea Protein Powder // gluten free // vegan // smoothies // shakes

Why use Pea Protein Powder? Peas offer a plant-based source of protein, making their protein powder completely vegan. It’s gluten free too! The flavor is very mild and therefore versatile for endless flavor profiles. Having the protein in powder form makes it easy, convenient, and quick to fuel for the day or recharge after a muscle-blasting workout. It is also easy to add to muffins, breads, and pancakes for a boost of protein with your breakfast.

Why else: If you are baking gluten free, you might consider adding Pea Protein Powder to your baked goods to extend their shelf life and improve the crumb of breads (read about the study here).

Where can I get Bob’s Red Mill Pea Protein Powder? Right now you can buy Pea Protein Powder through our website and, if you’re in Oregon, at the Bob’s Red Mill Whole Grain Store in Milwaukie. You’ll start to see it on grocery store shelves soon, right next to our Whey, Hemp, and Soy Protein Powders.

How can I use Pea Protein Powder? Check out some recipes we’ve created using Pea Protein Powder, or make your own.

We use Pea Protein Powder in some of our recipes for other products too. Did you know our vegan and gluten free Nutritional Boosters are based with Pea Protein Powder? It’s true! And we’ve also added it to the (new!) recipe for our Gluten Free Homemade Wonderful Bread.

When should I use Pea Protein Powder? With so many uses, Pea Protein Powder is great for breakfast, snack, lunch or dinner! Go get some! Or win some through the giveaway below!

That’s right, we are giving away 5 bags of Pea Protein Powder! Use the app below to enter the giveaway and we will select 5 winners at random to receive a product! Enter the contest by 11:59 pm Pacific Time on 04/04/16. Contest is open to US and Canada residents only.

About The Author
Lindsey Duncan Google: Lindsey Duncan
Share this article:
The perfect morning begins with a tall mug of hot black coffee, no cream or sugar please, and a delicious coffee cake.  This Coffee Cake with Butter Pecan Streusel is exactly what is needed. // @BobsRedMill and @ChefBillyParisi

Coffee Cake with Butter Pecan Streusel

by Billy Parisi in Recipes

The perfect morning for me begins at 5 am with a tall mug of hot black coffee, no cream or sugar please, and a delicious coffee cake.  There is no need for cream and sugar in your coffee when you’ve got a coffee cake that perfectly compliments with sweet deliciousness.  I know 5 am is early, but if I want any time to myself I’ve got to get up at the crack of dawn before anyone gets up just to get a few quiet moments in.  The cool thing about coffee cake is just how versatile it is and how much you can really change them up.  While the batter usually stays the same you can completely play with the streusel on top or the filling in the center, it’s really up to you.  For this coffee cake recipe, I went with a cream cheese center, but I’ll get to that in a bit.

The perfect morning begins with a tall mug of hot black coffee, no cream or sugar please, and a delicious coffee cake.  This Coffee Cake with Butter Pecan Streusel is exactly what is needed. // @BobsRedMill and @ChefBillyParisi

The best part of coffee cake is the crumb topping, or streusel.  It’s that extra bit of sweetness and crunchiness that just puts that touch of love on the cake.  I simply cut together some butter, flour, cinnamon, brown sugar and chopped up pecans for the topping.  You can use a pastry knife to do this or a fork, but the goal is to get the butter about the size of rice.

The perfect morning begins with a tall mug of hot black coffee, no cream or sugar please, and a delicious coffee cake.  This Coffee Cake with Butter Pecan Streusel is exactly what is needed. // @BobsRedMill and @ChefBillyParisiThe next best part of the coffee cake is the center.  Now there are a ton of different things you can do here like just brown sugar and butter chunks, or fruit, or icing, but I decided to have the best of all things and mixed together some softened cream cheese and ½ of the pecan streusel.  That’s right cream cheese, butter, brown sugar, cinnamon and pecans as my center.  Can you blame me?

The perfect morning begins with a tall mug of hot black coffee, no cream or sugar please, and a delicious coffee cake.  This Coffee Cake with Butter Pecan Streusel is exactly what is needed. // @BobsRedMill and @ChefBillyParisi

Now on the the batter.  It’s as easy as creaming together some butter and sugar until it is light and fluffy and then adding in a few eggs and some vanilla.  Next, you mix in the dry ingredients until it’s incorporated.  I used Bob’s Red Mill All-Purpose Unbleached Flour with some baking soda, baking powder and salt and it was the perfect combo.  Bob’s Red Mill All-Purpose Unbleached Flour is unbleached, unbromated, enriched baking flour milled from high quality North American wheat and is excellent for all of your baking needs.

The perfect morning begins with a tall mug of hot black coffee, no cream or sugar please, and a delicious coffee cake.  This Coffee Cake with Butter Pecan Streusel is exactly what is needed. // @BobsRedMill and @ChefBillyParisi

Time to load up your Bundt pan with all this delicious goodness.  Start by adding half of the batter to the bottom and then layering on the cream cheese filling, the other half of the batter and then the crumb topping.  From there you bake in the oven at 350° for about 45 minutes.  I always say that simplicity is elegant when it comes to food, and that’s why the classic coffee cake is still so dang good.  Enjoy!

The perfect morning begins with a tall mug of hot black coffee, no cream or sugar please, and a delicious coffee cake.  This Coffee Cake with Butter Pecan Streusel is exactly what is needed. // @BobsRedMill and @ChefBillyParisi

Coffee Cake with Butter Pecan Streusel

For the Streusel:

For the Filling:

  • ½ cup of softened cream cheese

For the Batter:

  • 2 cups of Bob’s Red Mill All-Purpose Flour
  • ½ teaspoon of baking powder
  • ½ teaspoon of baking soda
  • pinch of Kosher salt
  • ¾ cup unsalted butter
  • 2/3 cup of sugar
  • 1 egg
  • 1 teaspoon of vanilla
  • 1 cup of sour cream
  • ¼ cup of whole milk

Serves 8 to 10

Procedures:

  1. Preheat the oven to 350°.
  2. For the streusel: Add all of the ingredients to a medium size bowl and using a pastry knife or fork cut the butter in so that it is the size of rice and set aside.
  3. For the filling: Add the cream cheese and half of the streusel to a medium size bowl and whisk until completely combined, and set aside.
  4. For the batter: Add the flour, baking powder, baking soda and salt to a large bowl and mix until combined. Set aside.
  5. Cream together the butter and sugar in a standing mixer on high speed until it is light and fluffy, about 4 minutes.
  6. Next, add in the egg and vanilla and mix until completely combined.
  7. Turn the speed down to low and slowly add in the dry ingredients just until they are mixed in.
  8. Finish the batter by mixing in the sour cream and whole milk until it’s combined.
  9. Next add half of the batter to the bottom of a prepared bundt cake pan and then layer on the cream cheese filling, the other half of the batter and then the crumb topping.
  10. Bake in the oven at 350° for about 45 minutes and cool completely before serving.

Chef Billy Parisi // billyparisi.comHello, 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!

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! 

 

About The Author
Billy Parisi Google: Billy Parisi
Share this article:
Our favorite honey cookies are crispy on the outside with a soft center. They're dairy and gluten free, which makes them perfect for wrapping up as a gift. // @BobsRedMill

Gluten and Dairy Free Honey Cookies

by Sarena Shasteen in Gluten Free, Recipes

I am in the midst of working on a recipe that I’m not quite ready to share yet. I’m excited about it, but I really want to work on it just a little longer. So, while I’m working on that one, I figured I would share an oldie, but goody, I have that never fails me. This is a recipe that I used to make in our gluten filled days and so I decided to try it out with Bob’s Red Mill Gluten Free 1 to 1 Flour. Just like promised, the flour was a perfect substitute for our gluten filled favorites!

Our favorite honey cookies are crispy on the outside with a soft center. They're dairy and gluten free, which makes them perfect for wrapping up as a gift. // @BobsRedMill

These honey cookies are my go-to spring time cookie. There is a little farmer’s market that opens up in the spring that my husband and I go to frequently. Every year, the first thing we always buy is local honey from one of the farmers. I love that using different types of honey changes the flavor of these cookies. This recipe is a great base cookie, too, for adding different fillings such as honey sweetened cream cheese or ice cream for a warm weather treat. The cookie is crispy on the outside with a chewy center. They transport well, which makes them a great gift to share when you go to a neighbor’s house for a barbecue. Also, it’s likely you already have all the ingredients in your house so that makes them easy to make last minute. Seriously, make these! I promise you won’t be disappointed.

Our favorite honey cookies are crispy on the outside with a soft center. They're dairy and gluten free, which makes them perfect for wrapping up as a gift. // @BobsRedMill

Gluten and Dairy Free Honey Cookies

makes 30 cookies

Preheat the oven to 375°. Line a cookie sheet with parchment paper.

In a large mixing bowl, combine the olive oil, sugar and honey. Mix until combined. Next add the egg and vanilla to the oil  mixture. Mix until thoroughly combined and the sugar is dissolved. This will take about 3 to 4 minutes. In a separate bowl, blend the flour through salt together with a fork to insure there are no lumps. Add the flour mixture to the wet mixture and mix just until combined.

Shape 1 tablespoon of cookie dough into a ball and roll it in the turbinado sugar. Place 2 ½ inches apart on a parchment lined cookie sheet and bake for 8 minutes. They should be nicely browned around the edges, crackly and golden. Allow to cool on the cookie sheet for 5 minutes and then transfer to a cooling rack to cool completely.

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.

About The Author
Sarena Shasteen Google: Sarena Shasteen
Share this article:
Celebrate Pi Day with this Yogurt Pie with Muesli Crumble // @BobsRedMill

{Happy Pi Day!} Yogurt Pie with Muesli Crumble

by Sarah House in Recipes

I’ve been thinking about crumble for a while now.  Bob’s Red Mill has so many crumble-worthy ingredients like granolas, nuts and seeds, and all the rolled cereals IN ADDITION TO rolled oats.  I wanted to try something a bit different than the traditional crumble and stumbled upon the brilliant idea of using Bob’s Old Country Style Muesli.  Not only does it contain the ole crumble standby of oats, but it has the added bonus of seeds and dried fruits.  How many crumble-topped desserts have YOU had that contain dates?  Not many, right?

Celebrate Pi Day with this Yogurt Pie with Muesli Crumble // @BobsRedMill

But let me back up for a second here.  What exactly is a crumble?   A crumble is a baked dessert, often fruit based that is topped with a crumbly mixture of butter, flour, sugar, and rolled oats.  Oats and other grains, plus nuts and seeds, became standard crumble components during war rationing in the 20th century (according to our good friends at Wikipedia).  They tasted so good and added so much wonderful texture and flavor to the dish, why not keep them?

“Crumble” is often used interchangeably with “crisp” and “cobbler”.  I take no issue with swapping a crisp for a crumble, but a cobbler is a thing of beauty all its own.  So, allow me to get this out of the way:  a cobbler is topped with a biscuit-like dough; crisps and crumbles are a combination of the ingredients listed above, baked to a crumbly crisp atop a sweet, yet sometimes savory, filling below.  Though…I have worked in some pasty departments that serve the crumble topping on the side for an added element of crunch and flavor, to anchor a scoop of ice cream, or to just take up space on that big white plate.  So don’t limit yourself to pies here, folks!  Oh, and you don’t always need a bottom crust.  You can just toss some fruit and spices together in a dish then add the crumble topping if you’re pinched for time.

Celebrate Pi Day with this Yogurt Pie with Muesli Crumble // @BobsRedMill

Now that I’d decided I wanted to make a sweet pie using our Old Country Style Muesli as the topping, I was stuck on the filling.  Fruits are a traditional crumble filling but no fruits were screaming out at me that they are a perfect, ideal match for muesli.  Banana was the first likely choice for me, because I always enjoy a sliced banana on my breakfast cereal.  My concern was that naturally sugary bananas might be too much of a sweet thing with a brown sugar-oat-and-date crumble.  I wanted tangy.  And what is tangier than yogurt?  Surely someone has made a yogurt pie.  Someone like Julia Child, maybe?

Celebrate Pi Day with this Yogurt Pie with Muesli Crumble // @BobsRedMill

With Julia Child’s baked yogurt tart as a guide, I whipped together this sweet and tangy yogurt pie with a sweet and crispy muesli crumble topping.  It was that easy.  My first try was a success and a few hacks to Julia’s filling recipe made this pie all the easier to assemble.  Really, the hardest part of this recipe is rolling out the pie dough.  With the steadfast breakfast elements of yogurt and muesli cereal, I’m going to go ahead and consider this pie: breakfast!

Get this recipe at BobsRedMill.com

About The Author
Sarah House Google: Sarah House
Share this article:
What is it Wednesday | Bob's Red Mill

What is it? Wednesday: Psyllium Fiber Powder

by Lindsey Duncan in Featured Articles, What is it? Wednesday

what is it wednesday // bobsredmill // psyllium

First thing first: How on Earth do you pronounce this product?! The “P” is silent and the “Y” is pronounced like an “I.” Phonetically, it’s pronounced SILL-ee-um.

Psyllium is a species of the Plantago genus (if you remember from BIO101, genus means plant family,) along with about 20 other species of flowering herbs1. Some may call them weeds, but that’s a relative term because our psyllium plants are grown quite purposefully and have quite the physiological benefit!

Depending on where you grew up, you may already have experience with Plantago. I grew up in Ohio, where the plants grow quite prolifically. Maybe you recognize it from this photo2:

common plantain (Plantago lanceolata) // bobsredmill // psyllium

Photo courtesy of www.eatthatweed.com

One of the genus’s benefits, which has nothing to do with digestion, but has everything to do with childhood fun, is what I am officially coining “psyllium shooters.” After much searching on YouTube, I found a video of this for the benefit of my Oregon-grown coworkers who have no idea what they missed out on as a child:

Okay, let’s get down to it: the major benefit of psyllium is not found in psyllium shooters. The plant is known among the medical community for aiding in digestion. Coming from the husk, Psyllium Fiber Powder is high in soluble fiber, which is the kind of dietary fiber that creates a gelatinous texture as it digests, slowing digestion4, and ultimately “can help relieve both constipation and diarrhea, and is used to treat irritable bowel syndrome, hemorrhoids, and other intestinal problems.”3 If you have intestinal distress, talk to your doctor – maybe psyllium fiber powder can help! Check out our drink recipes on the back of the package for ways to incorporate Psyllium Fiber Powder into your diet – or just add to your favorite smoothie recipe.

what is it wednesday // bobsredmill // psyllium

Psyllium is also awesome for gluten free and vegan baking! Instructions are on the back of our package for ways to include Psyllium Fiber Powder as a binder in gluten free baking or as an egg replacer in vegan baking.

Our Psyllium Fiber Powder is unflavored and unsweetened with only a single, clean ingredient: psyllium husk powder, which makes it easy to inconspicuously add to your already well-loved recipes.

Like all of our products labeled gluten free, our Psyllium Fiber Powder is processed in our dedicated gluten free facility and is R5-ELISA tested to confirm its gluten free status.

Ceilacs, vegans, and those with intestinal distress, we present to you: Psyllium Fiber Powder.

References

  1. Pollen Library.com Plantain (Plantago). http://www.pollenlibrary.com/GENUS/Plantago/
  2. Adam Grubb and Annie Raser-Rowland via Flickr. https://www.flickr.com/photos/87106229@N05/albums/72157631525486629
  3. University of Maryland Medical Center. Psyllium. http://umm.edu/health/medical/altmed/supplement/psyllium
  4. U.S. National Library of Medicine. Medline Plus. “Soluble vs. insoluble fiber.” https://www.nlm.nih.gov/medlineplus/ency/article/002136.htm
About The Author
Lindsey Duncan Google: Lindsey Duncan
Share this article: