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:: Amie Valpone, The Healthy Apple

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

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

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

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

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

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

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

Hedgehog Muesli Bars:: Ericka Sanchez, Nibbles and Feasts

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

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

Caramelized Banana & Chia Pancakes

Raspberry Oatmeal Dumplings

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

Chocolate Cherry Scones from Diane of Created by Diane

Whole Grain Cornbread Quiche from Julia of The Roasted Root

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

Sesame Ginger Spelt Waffles from Lorna Sass

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.

(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

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

• 3 cups Ultragrain Flour or Whole Wheat Pastry Flour
• 2 cups Powdered Sugar
• 3/4 cup Bob’s Red Mill Almond Meal
• 2 tsp of Baking Powder
• 1/3 cup Bob’s Red Mill Poppy Seeds
• 2-1/2 ripe Bananas (smashed)
• 1 cup Vegetable Oil
• 3 Eggs
• 1/2 cup Buttermilk
• 1 tsp Almond Extract

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

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

• 1 cup Molasses
• 1 cup Sugar
• ¾ cup Butter, room temperature
• 2 Eggs
• 3 Tbsp Gourmet Garden minced fresh Ginger
• 2-½ cups Bob’s Red Mill Gluten Free All Purpose Baking Flour
• 1-½ tsp Bob’s Red Mill Xanthan Gum
• 1 tsp ground Cinnamon
• ½ tsp ground Nutmeg
• ½ tsp ground Cloves
• Pinch of Salt
• 1 cup boiling Water
• 2 tsp Baking Soda

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.

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 

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

For May, we’ve teamed up with Attune Foods to bring you Whole Grain Brunch. We challenged eight food bloggers to develop a whole grain brunch recipe using one of our flours and an Attune Foods cereal. Each week, two bloggers will post a great whole grain brunch recipe.  Here is the sixth of the eight recipes from Alyssa of Queen of Quinoa.

When I was asked to develop a recipe for the Whole Grain Brunch, organized by Bob’s Red Mill and Attune foods, I couldn’t have been happier. Two of my favorite brands, joining forces to promote my favorite meal of the day. As I’m sure you can imagine, I gladly accepted.

It took me awhile to choose which type of dish I wanted to make. I was going back and forth between pancakes, waffles and breakfast cake. They’re all delicious, all fairly easy to make gluten-free and all absolutely perfect for breakfast.

I settled on breakfast cake for a couple of reasons. First, it gives you freedom to play around with different ingredients and flavors. Second, it loves fruit – and I mean loves fruit – especially berries. Third, it only requires one pan; you pop it in the oven and you’re done. Unlike pancakes and waffles, which need constant attention, breakfast cakes are easy-going and mellow, plus with my adaptations they’re healthy and nutritious.

Lemon Blueberry Coffee Cake

serves 6 – 8

for the cake:

• ½ cup sweet sorghum flour
• ½ cup toasted quinoa flour
• ¾ cup Bob’s Red Mill Almond Meal
• ½ cup tapioca starch
• 1 cup coconut sugar
• 2 teaspoons baking powder
• 1 teaspoon guar gum
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• ¼ teaspoon salt
• 2 organic eggs, beaten
• ¼ cup melted coconut oil
• 2 teaspoons vanilla
• 8 tablespoons coconut milk
• Zest of one lemon
• 1 cup frozen blueberries (preferably Maine blueberries)

for the streusel topping:

• ⅓ cup coconut sugar
• 2 tablespoons coconut oil, melted
• ¼ cup Erewhon’s Crispy Brown Rice Cereal
• 1 teaspoon lemon zest
• ¼ cup chopped pecans
• 2 tablespoons Bob’s Red Mill Almond Meal

Preheat the oven to 350 degrees F. Line a 9″ round baking pan with parchment paper and set aside.

In a medium bowl or stand-up mixer, combine your dry ingredients and whisk them together to combine.

In a separate bowl, combine your eggs, coconut oil, vanilla and half of the coconut milk. Beat these into the dry ingredients until a very thick batter begins to form. Slowly add the rest of the coconut milk, one tablespoon at a time until you have a smooth batter. You want the dough to still be slightly thick, thicker than a cake batter. Fold in the lemon zest and blueberries.

Scoop the mixture into your baking pan and smooth it over with the back of a wet spoon. Set the baking pan aside and prepare the streusel topping.

Combine all the ingredients into a small bowl and mix them together with a fork until you have a sandy, crumbly texture. Sprinkle the mixture evenly over the top of the cake.

Bake in the center of your warmed oven for 40 – 45 minutes until a cake tester comes out clean when inserted into the center of the cake.

Let the cake cool on a wire rack for 10 minutes and slice into 8 equal pieces. Serve slightly warmed with a steaming cup of coffee or tea.

Enjoy!

Alyssa Rimmer is a gluten free and dairy free food blogger, who loves experimenting with healthy and whole-food ingredients. Since removing gluten and dairy from her diet almost two years ago, Alyssa has truly discovered her passion and embraced her new lifestyle. With her blog, the Queen of Quinoa, Alyssa shares recipes and discusses her journey to living a more fulfilled and healthy life.

Coconut flour, known for its high fiber content and natural sweetness, can be a tricky ingredient to work with, but when used correctly, results in delicious baked goods.  This pound cake is rich, buttery and decadent.  Using part coconut flour adds a hint of delicious coconut flavor, which pairs perfectly with a tart citrus glaze made with seasonal Meyer lemon juice.  Enjoy!

Coconut Pound Cake with Meyer Lemon Glaze

Yields One 9-Inch Loaf Cake

Editor’s Note: Laura did this recipe in weight measurements. If you’re not sure how to convert this to household measurements, there are several handy websites for making these conversions, such as this one: http://www.traditionaloven.com/conversions_of_measures/flour_volume_weight.html

Ingredients:

• 6 ounces soft Butter
• 12 ounces Granulated Sugar
• 4 whole Eggs
• 4 ounces Whole Milk
• 8 ounces All-Purpose Flour
• 2 ounces Bob’s Red Mill Coconut Flour
• 2 tsp Baking Powder
• ½ tsp Salt
• ½ tsp Meyer Lemon Zest
• 1 tsp Vanilla Extract

Meyer Lemon Glaze

• ½ cup Powdered Sugar
• Meyer Lemon Juice (substitute with regular lemon juice, if not available)

Method:

1. Preheat oven to 325°F. 
2. Prepare loaf pan by greasing with butter and lining with parchment paper.  Grease top of parchment paper.
3. In separate bowl, sift together dry ingredients twice.  Set aside.
4. In stand mixer or using hand mixer, cream butter and sugar.
5. At low speed, slowly add in eggs one at a time, allowing them to incorporate between additions.
6. Add vanilla.
7. Add whole milk and sifted flour mixture (3 additions flour, 2 additions milk) – starting and ending with flour mixture.
8. Add lemon zest.
9. Use spatula to incorporate.
10. Place batter in loaf pan and spread evenly on top. Tap pans on counter to remove excess air.  Place on baking sheet.
11. Bake for 1 hour and 10-20 minutes, or until toothpick inserted in center of loaf comes clean.
12. Prepare Glaze:  Whisk together powdered sugar and Meyer lemon juice until you reach the desired consistency.
13. Allow to cool on rack for 5-10 minutes before removing from pan.  Allow to cool (almost completely) before pouring on glaze.

Laura Davidson is the blogger behind Blogging Over Thyme, where she writes daily about her new life as a full-time culinary school student.  In her spare time, Laura loves to develop and experiment with recipes in her small apartment kitchen, often focusing on whole-grain, nutritious, and hearty dishes.