Birdspotter Recipe of the Week | Bob's Red Mill

Little Bird Cake

by Cassidy Stockton in Birdspotter, Featured Articles, Recipes

For the second year, we’ve teamed up with the Cornell Lab of Ornithology to bring bird lovers the ultimate birding photo contest. Each week we’re giving away prizes and sharing some of our favorite recipes, perfect for fueling a healthy, happy day of watching birds. Check back here each week for a great recipe, and don’t forget to vote on your favorites and enter your own photos in BirdSpotter!

***

This is a beautiful Italian cake that, while slightly complicated, is phenomenal. Organic farro provides a chewy, nutty texture similar that pairs wonderfully with the creaminess of ricotta. Serve this with coffee for a delightful dessert.

Little Bird Cake | Bob's Red Mill

Little Bird Cake

Contributed by Michelle Abendschan, the blogger behind jemangelaville.com

  • 1 cup Organic Farro
  • 3 cups boiling Water
  • 2 cups 2% Milk
  • 1 cup Sugar
  • 1 strip Lemon Zest
  • 1 Cardamom Pod (or 1/8 tsp ground Cardamom)
  • 2 tsp Vanilla Extract
  • 1/4 tsp Kosher Salt
  • 1 cup Ricotta Cheese
  • 4 Eggs, separated
  • 1/4 cup Golden Raisins
  • 2 Tbsp Orange Liqueur
  • 1 Orange, zested
  • 1/4 cup Powdered Sugar

Directions

Step 1

Rinse farro briefly with cool water, drain, and then add to 3 cups boiling water. Reduce heat to low and then simmer until farro is soft, about 25 minutes. Drain and set aside.

Step 2

Add milk, sugar, lemon zest and cardamom to a pot (can be the same pot used earlier) and bring to a simmer. Add farro and cook, stirring occasionally, until farro mixture is thick and resembles pudding, about 35-45 minutes. Remove from heat and stir in vanilla and salt and remove cardamom pod (if used). Let cool.

Step 3

Add ricotta, egg yolks, raisins, liqueur and the zest from about 3/4′s of the orange to the cooled farro mixture. In a stand mixer, beat egg whites until stiff. Add half the egg whites to the farro, just mixing in to lighten the batter. Gently fold the remaining egg whites in, trying not to deflate them too much.

Step 4

Preheat oven to 350°F and prepare a baking dish by coating a 10-inch round cake pan with non-spray stick and covering the bottom with a circular piece of parchment paper.

Step 5

Add batter to prepared cake pan and spread the top out evenly. Bake in the center of the oven 45-50 minutes, until top of cake is golden brown and edges are just starting to pull away in spots. Let cool about 15 minutes in the pan.

Step 6

To remove: run a knife around the edges of the cake pan. Put a plate upside down on the top of the cake and flip over. Remove cake pan. Then, using the plate you want to serve from, put that on top of the upside down cake and flip again, so that the cake is right side up, on the serving plate.

Step 7

Use a fine mesh strainer to sprinkle powdered sugar over the top of the cake, along with the remaining zest from the orange. Serve slightly warm or at room temperature.

About The Author
Cassidy Stockton Google: Cassidy Stockton
Share this article:
Strawberry Shortcake2

Gluten Free Strawberry Shortcake

by Cassidy Stockton in Featured Articles, Gluten Free, Recipes

Happy National Strawberry Shortcake Day! Now that is a holiday that we can get behind! Such a simple, light dessert- perfect for a hot day. Growing up, my mother would serve us strawberry shortcake for dinner on those really hot, sweltering nights. Is there sweeter music to a child’s ears?

This summer classic uses our Gluten Free Vanilla Cake Mix  to make cupcakes for the shortcake base. These are an easy treat to enjoy this weekend (perhaps for Father’s Day?) that anyone, gluten free or otherwise, can enjoy.

Strawberry Shortcake

Gluten Free Strawberry Shortcake
Contributed by: Carol Fenster

Cupcakes

  •     19 oz (3 cups) GF Vanilla Cake Mix
  •     3 large Eggs, at room temperature
  •     1/2 cup Vegetable Oil
  •     1/2 cup Water, at room temperature

Strawberries

  •     4 cups fresh Strawberries, washed, stemmed and halved
  •     1/4 cup Granulated Sugar
  •     1 tsp Vanilla Extract

Whipped Cream

  •     1 cup Heavy Cream, chilled
  •     2 Tbsp superfine Sugar
  •     1 tsp Vanilla Extract

Directions

Cupcakes:  Preheat oven to 325°F. Line standard 12-cup pan with paper liners; coat with cooking spray. Preheat cake batter as directed. Fill each liner with scant ¼ cup batter (about 3 tablespoons) or to within 1/2-inch of top of liner.

Bake 20 to 22 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Cool cupcakes in pan for 15 minutes. Transfer to a wire rack to cool completely.

Strawberries: Combine all ingredients in a bowl.

Whipped Cream:  In a chilled bowl with chilled beaters, beat cream until soft peaks form. Add sugar and beat until stiff peaks form. Whisk in vanilla and serve immediately.

To Assemble:  Cut each cupcake in half, horizontally, and place the bottom half on a serving plate. Spoon strawberries over each half, top with remaining half and spoon remaining strawberries and juice on top. Top with a dollop of whipped cream and serve immediately.  Makes 12 shortcakes.

About The Author
Cassidy Stockton Google: Cassidy Stockton
Share this article:
Italian Farro Ricotta Orange Cake

Italian Farro, Ricotta and Orange Cake

by Cassidy Stockton in Featured Articles, Recipes

This is a beautiful, if slightly unusual, flourless cake using whole kernel farro.  The farro adds a wonderful chewiness and the ricotta a creaminess that can’t be beat. Serve this to your foodie friends with a small scoop of vanilla gelato and a cup of espresso and prepare for the accolades.

Italian Farro, Ricotta and Orange Cake

Italian Farro, Ricotta & Orange Cake

Recipe by Michelle Abendschan of Je Mange la Ville

Makes 8-10 servings

  • 1 cup Farro
  • 2 cups 2% Milk
  • 1 strip Lemon Zest
  • 1 Cardamom Pod (or 1/8 tsp ground Cardamom)
  • 1 cup Granulated Sugar
  • 2 tsp Vanilla Extract
  • 1/4 tsp Kosher Salt
  • 1 cup Ricotta Cheese
  • 4 Eggs, divided
  • zest of 1 Orange, divided
  • 1/4 cup Golden Raisins
  • 2 Tbsp Orange Liqueur

Rinse farro briefly with cool water, drain, and then add to 3 cups boiling water. Reduce heat to low and then simmer until farro is soft, about 25 minutes. Drain and set aside.

Add milk, sugar, lemon zest and cardamom to a pot (can be the same pot used earlier) and bring to a simmer. Add farro and cook, stirring occasionally, until farro mixture is thick and resembles pudding, about 35-45 minutes. Remove from heat and stir in vanilla and salt and remove cardamom pod (if used). Let cool.Italian Farro, Ricotta and Orange Cake

Add ricotta, egg yolks, raisins, liqueur and the zest from about 3/4′s of the orange to the cooled farro mixture. In a stand mixer, beat egg whites until stiff. Add half the egg whites to the farro, just mixing in to lighten the batter. Gently fold the remaining egg whites in, trying not to deflate them too much.

Preheat oven to 350°F and prepare a baking dish by coating a 10-inch round cake pan with non-spray stick and covering the bottom with a circular piece of parchment paper.

Add batter to prepared cake pan and spread the top out evenly. Bake in the center of the oven 45-50 minutes, until top of cake is golden brown and edges are just starting to pull away in spots. Let cool about 15 minutes in the pan.

To remove: run a knife around the edges of the cake pan. Put a plate upside down on the top of the cake and flip over. Remove cake pan. Then, using the plate you want to serve from, put that on top of the upside down cake and flip again, so that the cake is right side up, on the serving plate.

Use a fine mesh strainer to sprinkle powdered sugar over the top of the cake, along with the remaining zest from the orange. Serve slightly warm or at room temperature.

About The Author
Cassidy Stockton Google: Cassidy Stockton
Share this article:
Muesli2

Muesli Mayhem {Giveaway}

by Cassidy Stockton in Contests, Featured Articles, Gluten Free, Recipes

To get everyone revved up about our new Gluten Free Muesli, we asked some of our favorite bloggers to take a bag of it and create something fun and delicious. They really outdid themselves. These recipes are beautiful and we hope they inspire you to try something new when enjoying our muesli. They all did such a nice job, that we’re having trouble picking our favorite.

Help us choose a winner by voting for your favorite creation. Tell us in the comments which of these recipes should win the grand prize and you’ll be entered to win a prize pack that contains two packages of our Gluten Free Muesli and two Bob’s Red Mill products of your choice (excluding bulk sizes). Many of these bloggers are giving away muesli, too. We’ve indicated which ones are up and running so you can head over and enter to win even more muesli. If that isn’t enough, you can join the fun by taking a picture of yourself with a package of our gluten free muesli and enter our Pinterest and Instagram contests. Read more about that contest here. There are so many ways to win and it’s so easy to enter! Vote for as many recipes as you like, but each person will only be entered to win once. Voting is open until May 2nd at 11:59 pm.

Here they are in no particular order…

Note: To get the recipe, simply click on the link to their blog in the caption, this will take you right to the recipe.

Gluten Free Muesli Bar Recipe:: Amie Valpone, The Healthy Apple

Gluten Free Muesli Bar:: Amie Valpone, The Healthy Apple

Five-Spice Muesli Granola (and Peach-Greek Yogurt Parfaits) :: Heather Sage, A Sage Amalgam {GIVEAWAY}

Five-Spice Muesli Granola (and Peach-Greek Yogurt Parfaits) :: Heather Sage, A Sage Amalgam {Giveaway}

Gluten Free Peanut Butter Muesli Bars:: Janel Ovrut Funk, Eat Well with Janel

Gluten Free Peanut Butter Muesli Bars:: Janel Ovrut Funk, Eat Well with Janel

Muesli Morning Cake Gluten-Free:: Jean, Delightful Repast

Muesli Morning Cake Gluten-Free:: Jean, Delightful Repast {Giveaway}

Dark Chocolate Dipped Peanut Butter Muesli Bars:: Amanda Moore, Bullfrogs & Bulldogs

Dark Chocolate Dipped Peanut Butter Muesli Bars:: Amanda Moore, Bullfrogs & Bulldogs

Muesli Cream Pies:: Carolyn Ketchum, All Day I Dream About Food

Muesli Cream Pies:: Carolyn Ketchum, All Day I Dream About Food {Givaway}

Apple Cinnamon Muesli Breakfast Bake:: Julia Mueller, The Roasted Root

Apple Cinnamon Muesli Breakfast Bake:: Julia Mueller, The Roasted Root {Giveaway}

Gluten-Free Muesli Pancakes with Fresh Berries:: Jeanette Chen, Jeanette's Healthy Living

Gluten-Free Muesli Pancakes with Fresh Berries:: Jeanette Chen, Jeanette’s Healthy Living {Giveaway}

Peach Breakfast Calzone:: Sarena Shasteen, The Non Dairy Queen

Peach Breakfast Calzone:: Sarena Shasteen, The Non Dairy Queen {Giveaway}

Hedgehog Muesli Bars:: Ericka Sanchez, Nibbles and Feasts

Hedgehog Muesli Bars:: Ericka Sanchez, Nibbles and Feasts

 

Strawberry, Banana and Blueberry Muesli Bread:: Claire Gallam: The Realistic Nutritionist

Strawberry, Banana and Blueberry Muesli Bread:: Claire Gallam, The Realistic Nutritionist {Giveaway}

 

About The Author
Cassidy Stockton Google: Cassidy Stockton
Share this article:
brunch2

Easter Brunch Inspiration

by Cassidy Stockton in Featured Articles, Gluten Free, Recipes

Who doesn’t love a good brunch? Easter and Mother’s Day are classic brunch holidays, but you could really put together a brunch any time and people would enjoy it. Easter seems like a wonderful reason to break out of the mold and try something new. We’ve pulled together some of our favorite brunch recipes to inspire you. These are all delicious, fairly easy to prepare and make use of whole grains. Cheers!

Lemon Blueberry CakeLemon Blueberry Coffee Cake (GF) from the Queen of Quinoa, Alyssa Rimmer

Caramelized Banana & Chia Pancakes

Caramelized Banana & Chia Pancakes

Raspberry Oatmeal Dumplings

Raspberry Oatmeal Dumplings

sweet potato kale black bean breakfast pizza

Sweet Potato, Kale and Black Bean Breakfast Pizza (GF) from Cara Lyons of Cara’s Cravings

Chocolate Cherry Scones

Chocolate Cherry Scones from Diane of Created by Diane

Whole Grain Cornbread Quiche

Whole Grain Cornbread Quiche from Julia of The Roasted Root

CouscousBreakfastPilaf

Vanilla Berry Whole Wheat Couscous Breakfast Pilaf from Faith of An Edible Mosaic

Sesame Ginger Spelt Waffles - Lorna Sass

Sesame Ginger Spelt Waffles from Lorna Sass

About The Author
Cassidy Stockton Google: Cassidy Stockton
Share this article:
hazelnut1

Hazelnut Loaf Cake from Spoonfuls of Germany

by Cassidy Stockton in Featured Articles, Gluten Free, Recipes

This delicious and different cake comes from Nadia Hassani, author of Spoonfuls of Germany. Nadia writes about traditional German cuisine on her blog and wrote a cookbook by the same name. In Germany, wheat farina is used for many different recipes and is not solely regarded as a breakfast cereal, as it is in the United States. She wanted to share this recipe with you, which has been adapted to use our whole grain brown rice farina. Nadia emigrated to the United States in 1998 and found there was a lot left to be explored  in German cuisine here. She took up the challenge of writing Spoonfuls of Germany to bring more awareness to the diversity of German food and get a taste of the German culture. The revised and expanded edition of Spoonfuls of Germany will be available this Spring, see her website for details.

Hazelnut Loaf Cake Photo Ted Rosen

(c) Ted Rosen

Hazelnut Loaf Cake with Brown Rice Farina

  • 1 cup Milk
  • 1¼ cups + 3 Tbsp (7 oz) Brown Rice Farina, plus more for the pan
  • Butter or Oil for greasing
  • 2¼ cups (8 oz) Hazelnut Flour
  • 1 Tbsp gluten-free, aluminum-free Baking Powder
  • 2 Tbsp Natural Unsweetened Cocoa
  • Pinch of Salt
  • 1¼ cups Sugar
  • 1 large Egg
  • 2 tsp Pure Vanilla Extract
  1. Heat the milk in a small saucepan. Add the farina and stir well. Remove from the heat and set aside to cool.
  2. Preheat the oven to 350 degrees F. Grease the sides and the bottom of a 8½ x 4½ x 2½ loaf pan very well. Sprinkle the bottom with farina. Turn the pan upside down over the kitchen sink and knock off any excess farina.
  3. Mix the hazelnut flour, baking powder, cocoa, salt and sugar in a bowl. Add the egg and the vanilla to the cooled farina mix and stir well.
  4. Add the wet ingredients to the dry ingredients and fold just until evenly moistened. The dough will be quite thick. Pour it into the prepared pan and gently shake the pan to distribute the dough evenly.
  5. Bake on the middle rack of the preheated oven for 65 minutes, or until a toothpick inserted in the center comes out clean. Gently loosen the sides with a knife and unmold the cake onto a wire rack. Turn it over at once and let cool completely before cutting.
     

Makes 12 servings

About The Author
Cassidy Stockton Google: Cassidy Stockton
Share this article:
cakes

Presley’s Pantry: Banana Almond Poppy Seed Cakes

by Guest in Featured Articles, Recipes

The holidays wouldn’t be complete without a cake or something small to nibble on. I look forward to desserts during this time of year. Something to eat with my morning coffee or a small treat to keep me going while I decorate the house. These Mini Bundt Banana Almond Poppy Seed Cakes are the perfect solution.

Mini Bundt Banana Almond Poppy Seed Cakes

Glaze:

  • 3/4 cup Powered Sugar (sifted)
  • 2 Tbsp of Coconut Milk
  • garnish with Chopped Almonds

Preheat oven to 350°F

In a large bowl add flour, powdered sugar, almond meal, baking powder, and poppy seeds.

In a small bowl add bananas (smashed), vegetable oil, eggs, buttermilk and almond extract. Mix well.

Then add wet ingredients to dry ingredients and mix with an electric mixer until well combined.

Spray a mini bundt pan with a non-stick baking spray. Then pour a heaping 1/3 cup of batter into each 2 1/2 -inch bundt mold. Bake for 18 minutes or until a toothpick comes out clean.

Cool for 5 minutes in pan then invert onto a cooling rack, and cool completely.

Now for the glaze…. whisk powered sugar and coconut milk together until creamy smooth. Drizzle over top of cakes then garnish with chopped almonds.

ENJOY!

By: Nicole Presley of Presley’s Pantry

www.presleyspantry.com

About The Author
Guest Google: Guest
Share this article:
gingerbread cake3

Betsy Life: Gluten Free Gingerbread Layer Cake

by Guest in Featured Articles, Gluten Free, Recipes

This decadent, gluten free dessert comes from Betsy of Betsy Life. Betsylife is a sunny place that focuses on cooking, healthy living, and creating the life you crave. Betsy is all about making time for the things you love in life, expanding horizons, and enjoying the small things.

Gluten Free Gingerbread Layer Cake

Preheat oven to 325°F. Grease 2, 9-inch round cake pans. Line the bottoms with parchment paper.

In a large bowl, cream molasses, sugar, and butter until fluffy. Add in the eggs, one at a time, beating after each addition. Add in the ginger.

In a separate bowl, sift together gluten free flour, xanthan gum, cinnamon, nutmeg, cloves, and salt. ½ a cup at a time beat the flour mixture into the molasses mixture until well combined. Meanwhile, whisk the baking soda into the boiling water. Mix water mixture into the rest of the batter (be careful of splattering!)

Divide batter evenly between prepared cake pans. Bake at 325 for 1 hour or until a toothpick inserted comes out clean. Cool for 10 minutes in the pan, then transfer to a wire rack and cool entirely

Orange Cream Cheese Frosting

  • 1- 8oz package Cream Cheese at room temperature
  • 1 stick (1/2 cup) Butter at room temperature
  • Zest from one Orange
  • 1/2 tsp Orange Extract
  • 2-½ cup Powdered Sugar, sifted
  • 1 cup Heavy Cream

In a large bowl, mix cream cheese and butter until light and fluffy. Add orange zest and extract. Slowly beat in powdered sugar until well combined. Refrigerate for 30 minutes. Meanwhile, in a separate bowl, whip heavy cream into stiff peaks. Fold whipped cream into frosting.

About The Author
Guest Google: Guest
Share this article:
Classic Artisan Baking

Classic Artisan Baking: Lavender Loaf {Giveaway}

by AmandaCarter in Contests, Featured Articles, Recipes

Have you been following the Summer Olympics? We’ve really enjoyed watching the events and rooting for our favorite athletes—in fact, we’re a bit sad that the games are almost over. Delectable recipes always cheer us up, though, and this British cookbook from our friends at Ryland, Peters & Small is not only full of tasty treats, it’s also fun way to commemorate the London Olympics.

Ryland, Peters & Small is a book publisher dedicated to capturing, “in words and pictures, those elements of life that give the greatest pleasure: sharing the perfect meal with friends, baking a batch of cookies with your children on a lazy Saturday and a home that makes you happy every time you open the front door.” When they reached out to us with this new book from their line, we loved it and thought you would, too—so we’re going to give away a copy!

Classic Artisan Baking by Julian Day compiles recipes for the most popular baked goods from Meg Rivers Artisan Bakery, a renowned British bake shop. Artful photos of delicious desserts fill the book, which is divided into sections for cakes, cookies, bars, breads and tarts. Each section is introduced with photos of English manors, farmhouses and countryside, setting a mood that perfectly complements the recipes—classic and crisp with a touch of rustic charm. Though there is definitely an emphasis on traditional English confections (tiffin, parkin, treacle tart and Banbury cakes, to name just a few), you’ll also find recipes for classic tarts and cookies from France and Italy, as well as solid renditions of universal favorites including brownies, carrot cake and banana bread. The difficulty level ranges from quite easy to rather challenging, and there are goodies for almost any occasion, whether you’re looking for an everyday snack like hearty muesli bars or a Christmas pudding for a special holiday meal. One thing we especially appreciate about this book is that the author helpfully provides American measurements and oven temperatures, so you don’t have to worry about converting from grams or Celsius.

Here’s a sample recipe to give you a taste of what Classic Artisan Baking has to offer.

Lavender Loaf

Lavender has been used for centuries as a flavoring for food, and it takes just a tiny amount to transform this simple cake into a delicately flavored delight, perfect for summer eating.

  • 1 stick plus 2 Tbsp Butter, soft
  • 2/3 cup Sugar
  • 2 Eggs
  • grated zest of 1 Lemon
  • 3 Tbsp ground Almonds
  • 3/4 cup All-Purpose Flour
  • 1/3 cup Self-Rising Flour*
  • 3 tsp dried Lavender flowers

1-lb loaf pan lined with loaf-pan liner

Serves about 8

Preheat the oven to 325°F.

In a large bowl, cream the butter and sugar together until pale and fluffy. Add the eggs one at a time, beating between each addition. Add the lemon zest, ground almonds and flours and beat to a smooth batter. Finally, add the lavender and stir through.

Spoon the mixture into the prepared loaf pan, spread level and bake in the preheated oven for 40 minutes. A skewer inserted into the middle of the loaf should come out clean. Remove from the oven and leave to cool in the pan for 30 minutes before turning out onto a wire rack to cool completely.

This cake is best eaten on the day of baking, but will keep for up to 4 days in an airtight container or frozen for up to 2 months.

Tip: If using homegrown lavender, be sure to wash it thoroughly and dry it in the oven on low heat. Alternatively, you can buy dried lavender online at www.thefrenchybee.com.

*To make your own self-rising flour, combine 1 cup all-purpose flour, 1 teaspoon baking powder and ½ teaspoon salt.

Want to win a copy of Classic Artisan Baking? To enter the contest, leave a comment on this post telling us which kind of baked good is your favorite to make with Bob’s Red Mill products. Cake, cookies, brownies, bread? We want to know! We’ll pick a winner from those of you who comment by 11:59 pm on 8/16. In addition to this wonderful book, the winner of the giveaway will receive a package of our Organic White Flour and a bag of Baking Powder, so you’ll be ready to try out a classic artisan recipe right away. 

We hope you’ll enjoy the book as much as we do. We only have one copy to give away, but if you aren’t the lucky winner and you’d like to get one for yourself, it is available for purchase on the Ryland, Peters & Small website.

Recipe and photos copyright Ryland Peters & Small $24.95; www.rylandpeters.com

Photography by Steve Painter 

About The Author
AmandaCarter Google: AmandaCarter
Share this article:
Polenta Cupcake

Marionberry Lemon Polenta Cake & Cupcakes

by Meagan Nuchols in Featured Articles, Recipes

Tis’ the season of summer for Polenta Marionberry Cake. Here at the Whole Grain Store they are going fast! Great for picnics, parties or tonight’s dessert! Add a side of ice cream, coconut or whipped cream, yum. They will only be available through June, so hurry in or make one at home with the recipe below. My only advice for this recipe is to, mix the glaze while the cake is in the oven and pour over the cake when it is still hot. This helps the glaze spread more evenly and soak into the cake. Not only does the lemon glaze add a delicately tangy zing to this cake, it also holds in the moisture. Hope to see you soon and Happy Baking!

Marionberry Lemon Polenta Cake & Cupcakes

INGREDIENTS:

  • 2 cups Unbleached White Flour
  • 6 Tbsp Corn Grits/Polenta
  • 1/2 tsp Salt
  • 1/2 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1 cup Sugar
  • 1/2 cup Oil
  • 1-1/3 cup Buttermilk
  • 2 Eggs
  • Zest of 1 Lemon
  • 1-1/2 cups Marionberries

Glaze:                   

  • 3-4 Tbsp Lemon Juice
  • 2 cups Powdered Sugar

DIRECTIONS:

  1. Whisk wet ingredients and sugar together in medium metal bowl.
  2. Add dry ingredients.
  3. Fold in lemon zest.
  4. Scoop into oiled cake pan and drop marionberries on top. If making cupcakes, line muffin pan with paper liners.
  5. Bake at 350 for 40-45 minutes for cake, 15-20 minutes for cupcakes or until toothpick inserted into the center comes out clean.
  6. Whisk together lemon juice and powdered sugar for the glaze.
  7. When cake has cooled completely, pour glaze over cake.

YIELD: 1 9-inch cake or 1 dozen cupcakes

About The Author
Meagan Nuchols Google: Meagan Nuchols
Share this article: