There’s Nothing Like a (Brunch-Worthy) Dame: Wittycakes

by Guest in Featured Articles, Gluten Free, Recipes

I must admit; I’m a brunch lover. And, I have a tendency to keep to like-minded people. If we can come together over brunch, we’re going to be lifelong friends.

It was at a brunch not too long ago when one of my dearest friends, a true cockeyed optimist uttered the word “wittycakes” and in that moment I knew — someday that would be a recipe. Now, she’s my brunch-loving biz partner and one of my dearest friends. So, it would only be right that whatever form Wittycakes would take, and in the best representation of her brilliant stage-worthy personality, they’d take center stage at the brunch table.

Hooray for Bob’s Red Mill who said, “March is coconut flour month!” Perfect! Frankly, if my friend could be wearing coconuts, singing in South Pacific on Broadway, that’s where she’d be. Zested with sunshine, dotted with poppy-fresh sass, and a little surprise for sweetness – voilà! These taste younger than springtime.

They are light, cook up fluffy and pair nicely with tropical fruits. Should you need to wash that man right out of your hair, by all means, call up the girls and whip up a batch. Miss Wittycakes suggests you include a pitcher of bubbly and St. Germain. You’ll be feeling Bali Ha’i in no time. Bon appétit!


You will need:

Cooking Instructions:

1) In a large bowl, combine dry ingredients and add orange zest and poppy seeds.

2) In a small bowl, or large measuring cup, break in two eggs and whisk briefly to break the yolks.

3) Add the coconut milk, cream soda, and Earth Balance to the eggs and whisk to combine.

4) Add the wet mixture to the dry mixture and stir just until combined.

5) Cook on a skillet over medium high heat. Coat skillet with oil or Earth Balance before spooning batter onto heated surface.

6) Wittycakes should take just a couple of minutes (at the most) on each side.

7) Plate up and serve with maple syrup. Then stand back, these go quickly!

Cooking Notes:

Makes about 1 dozen 4” pancakes.

Cream soda?! Yes, cream soda. It adds just the perfect touch of sweetness and fluff to the batter. “But Marisa, I don’t buy soda!” Good news. Most stores sell individual cans or bottles of cream soda. I used Virgil’s but your favorite will do (and who didn’t love a cream soda when they were growing up?)

“Boy – that seems like a lot of wet ingredients for dry ingredients.” Just you wait. Coconut flour absorbs like nothing I’ve ever worked with before, which makes it a fun flour to experiment with and it adds an extra punch of fiber.

“Aren’t these just going to taste like coconut?” Nope. My taste-testers said the following: “I can’t taste any coconut.” And “I would never guess these are gluten-free and dairy-free. They taste so good!” Yes, really, gluten-free, dairy-free food can taste delicious!

A health and cooking coach specializing in food allergies, Marisa Voorhees (aka: The Food-Sensitive Foodie) helps individuals and families navigate the challenges of learning to live with food sensitivities, allergies, and intolerances. She believes that food allergies can feel limiting but no one should live in a tasteless, solitary world. Life is too delicious for that. Follow along on her journey of living a delicious life with food allergies at where she blogs and offers inspiration, recipes, and ideas that are delicious…and also happen to be gluten and dairy-free.

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Gluten Free Peanut Butter Chocolate Chip Cookies

by Meagan Nuchols in Featured Articles, Gluten Free

In honor of National Chocolate Chip Cookie Week, here is a customer favorite at our Whole Grain Store. It’s a simple adaption from our Gluten Free Chocolate Chip Cookie Mix. Enjoy!

Over the past couple of months we have experimented with selling our Wheat Free cookies in six packs. Not only have we been selling out, but customers are asking for recipes! Lucky for you this cookie is simple, quick to make and keeps very well. Following, is our best selling Wheat Free Peanut Butter Chocolate Chip Cookie.

Here are a few tips when making this recipe. First, mix dough until just combined. The cookies tend to flatten out if over-mixed. Next, if your cookies are coming out too dark and doughy in the middle, place another pan underneath. Lastly, to make a regular Gluten Free Chocolate Chip Cookie, omit the peanut butter and water from this recipe. With this variation you may have to increase your baking time. Enjoy!

Gluten Free Peanut Butter Chocolate Chip Cookies

Preheat oven to 350°F. In a stand mixer, cream together butter and peanut butter. Scrape down sides and add applesauce and water. Mix on medium speed until combined. Add cookie mix and chocolate chips. Mix for no more than a minute, scraping down sides if necessary. Scoop in to 2 ounce balls (about 2 Tbsp of dough), flatten with hand and bake for 14 minutes. When cookies are done they will lose their shine and will be dark around the edges.

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Chia Madness: Chocolate Protein Chia Pudding

by Cassidy Stockton in Featured Articles, Recipes

Happy February! We’re kicking off a full month of chia seed madness featuring some great recipes from bloggers of every sort. We know a lot of people are interested in this funny little seed and looking for some fun and delicious ways to include it in their diet. Without further ado, here is a wonderful recipe from Brittany of Itty Bits of Balance.

Brittany considers her blog to be a resource for all types of readers to come together and take a look on the inner workings of a healthy lifestyle. “Being formerly overweight myself, I have gone through quite the weight loss journey and have tried out my fair share of fad diets with non-wholesome ingredients. Ideally, I want to build a sense of community, where readers can escape the flawed views of “healthy” that are floating around through the media, and realize that we need to eat to live! (I was also recently diagnosed with an intolerance to wheat, so Bob’s Red Mill has truly been a saving grace for me!)”

Chocolate Protein Chia Pudding

Serves: 1

Prep Time: 30 minutes or overnight


  • 1/4 cup chia seeds (I used Bob’s Red Mill)
  • 1 cup almond milk
  • 1 tbsp protein powder of choice (I used hemp)
  • 1 tbsp dark chocolate cocoa powder
  • 1/2 tbsp Stevia (or other sweetener)


1. Combine all ingredients in a bowl and stir together. Let sit for about 10 minutes, then mix again with a fork. Continue to let mixture sit until pudding forms and stir well before serving.

**For overnight option– just stir once after 10 minutes and let pudding form in refrigerator overnight.

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Gluten Free Cinnamon Bread

by Sarena Shasteen in Featured Articles, Gluten Free, Recipes
This recipe comes from Sarena Shasteen, author of The Non Dairy Queen, as part of our Bake a Healthier Holiday partnership with California Olive Ranch.
Gluten Free Cinnamon Bread
(3 Mini Loaves or 1 Large Loaf)
Preheat oven to 350°F. Coat 3 – 5.75″ x 3.35″ x 2.25″ mini loaf pans or 1 9 x 5 loaf pan with California Olive Ranch Mild and Buttery Artois Ranch.

Combine oil, egg, vanilla and milk in a bowl. In a separate bowl, combine the sugar, flour, cinnamon, baking soda, xanthan gum, baking powder and salt. Gradually add the dry ingredients into the wet. Mix just until combined. Pour into prepared loaf pan. Evenly sprinkle each loaf with the cinnamon and sugar topping mixture.

Cook for 35-40 minutes for mini loaves, 50-60 minutes for a large loaf or until a toothpick inserted in the center comes out mostly clean with a little bit of gooeyness on it. You can remove it from the pan after it has cooled for about 10 minutes or leave it in the pan and give it as a gift.

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Sarena Shasteen Google: Sarena Shasteen
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Meatless Monday: Pooja’s Way: Creamy Vegan Butternut Squash Soup

by Cassidy Stockton in Featured Articles, Meatless Mondays, Recipes

This recipe comes from Pooja Mottl of Pooja’s Way. Pooja’s Way is filled with recipes, fitness tips and videos for a healthy lifestyle. Her philosophy is that healthy food should be delicious and simple to cook. We hope you enjoy this recipe from her. We love it because it adds whole grains to a classic favorite. Make this gluten free by using our Gluten Free Rolled Oats.

Creamy Vegan Butternut Squash Soup

Yield: Approx. 3 ½ cups

Can creamy be healthy and delicious? Absolutely! By substituting rolled oats for butter and cream, this seasonal butternut squash soup recipe takes on a beautiful creamy consistency while staying entirely plant based. Star anise adds a beautifully sweet flavor and aroma to this hearty Fall and Winter go-to.

[Updated: 11/21/11: 9:30 am]


  • 1 tsp organic Expeller Pressed Canola Oil (preferred) or Extra Virgin Olive Oil
  • 1 ½ cups Yellow Onion, diced (about 1 large onion)
  • 4 cups Butternut Squash, skin removed, roughly diced into ¾ inch cubes (about ¾ squash)
  • 2 ½ cups organic Vegetable Broth
  • 1 ¾ cup organic Apple Cider
  • ½ to ¾ tsp Sea Salt
  • ¼ tsp ground Black Pepper
  • 1 star Anise
  • ½ cup Bob’s Red Mill Regular Rolled Oats
  • ¼ tsp ground Cumin
  • 1/8 tsp Cayenne
  • ½ cup Water


    1. Warm oil in a large heavy bottom saucepot or dutch oven over low-medium heat. Add onions and sauté until soft and translucent, making sure not to brown.
    2. Add squash, stock, 1 ¼ cup cider, star anise, ½ teaspoon salt, and pepper. Bring to a boil, then lower to a simmer and cook, covered, for 10 minutes.
    3. Uncover, remove star anise, add oats, spices, and continue to simmer, covered for another ten minutes. Or until squash softens and begins to fully dissolve.
    4. Turn off heat. Add water and remaining apple cider and immediately transfer to a large mixing bowl to cool for a few minutes.
    5. Transfer to a strong blender, and blend until creamy smooth. Blend in batches if necessary. Transfer back to sauce pot, add remaining salt (optional) and warm again as desired. Ladle into your favorite bowl and enjoy!

Copyright  © 2010  Pooja Mottl.  All rights reserved.

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Cassidy Stockton Google: Cassidy Stockton
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Vegan Strawberry Cupcakes with Vanilla Frosting

by Cassidy Stockton in Featured Articles, Recipes

As promised, here is our store’s recipe for Vegan Strawberry Cupcakes that we teased you with last week. These were so delicious that no one knew they were vegan until after the fact. They even got high praise from Bob, which is no easy feat. Enjoy!

Vegan Strawberry Cupcakes:

  • 1-1/2 cup white flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup evaporated cane juice
  • 1 stick (1/2 cup) non-hydrogenated margarine
  • 1 cup soymilk
  • 1 Tbsp vinegar
  • 1 Tbsp vanilla
  • 4 medium or ½ cup chopped strawberries, then mashed

Preheat oven to 350°.To get started measure the flour, soda and salt in one bowl and set aside. In a liquid measuring cup pour soymilk, vinegar and vanilla together. Mix and set aside. In another bowl cream cane juice and buttery stick with a whisk. Add about 1/3 cup of the soymilk mixture and whisk again. Add prepared dry ingredients to the wet mixture and mix with a spatula, adding the rest of the soymilk after half mixed. Mash strawberries with a whisk in a separate bowl or straight into the mix with your hands. Gently mix in strawberries and scoop into 9 lined muffin cups. Bake for 15 minutes. Cool and frost with the following frosting.

Vanilla Frosting:

  • 1/2  (1/4 cup) stick non-hydrogenated margarine
  • 1/2 stick (1/4 cup) non-hydrogenated shortening
  • 1-1/2 cups powdered sugar
  • 2 tsp vanilla extract
  • 2 Tbsp soymilk

With a paddle attachment in a stand mixer beat the margarine and the shortening until soft. Scrape down and add the powdered sugar. Beat on high for 3 minutes, scraping down sides at 1 and 2 minutes. Add vanilla and soymilk and beat for 4 more minutes. Pipe or hand frost cupcakes and decorate with sliced strawberries.

Thank you to Meagan Nuchols, one of our star bakers at our Whole Grain Store, for taking the time to write this one down for us.

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Cassidy Stockton Google: Cassidy Stockton
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Homemade Wonderful Bread and Rolls (GF)

by Meagan Nuchols in Featured Articles, Gluten Free, Recipes

I’m not sure how many of you enjoyed our Wheat Free Dinner Rolls during the holidays, but now you have another chance to buy them. One of July’s in store specials is our Gluten Free Homemade Wonderful Bread Mix. As you may know we continue to sell our Wheat-Free/Dairy Free Bread in the freezer section. Lucky for you this month we are showcasing this great mix by making two different types of dinner rolls! You’ll find 6-packs of regular and pesto Wheat-Free dinner rolls for $4.99 through July, available in the freezer. These rolls are great to accompany summer salads, or even soup.

If you’d rather bake them yourself, the Gluten Free Wonderful Bread Mix is 25% off for July. In the bakery we’ve found the following recipe to work well, it is also dairy free. Other Bob’s Red Mill Whole Grain Store summer savings include black beans, red kidney beans and the delicious potato bread mix. Come on down, grab a pack of Wheat Free Pesto Rolls and enjoy a sunny lunch on our patio. See you soon!

Gluten Free Bread Recipe

Mix together in a small bowl:

  • 5 Tbsp cornstarch
  • 1 cup  water
  • Yeast packet (found in Bob’s Red Mill Gluten Free Bread Mix)

When cornstarch is dissolved, pour into large bowl and mix in the following using a dough hook in an upright mixer:

  • ¼ cup vegetable oil
  • 1-1/8 cups rice milk (or milk of choice)
  • 1 tsp apple cider vinegar
  • 1 package Bob’s Red Mill Gluten Free Homemade Wonderful Bread Mix

Pour mixture into a bread pan and let rise until dough is just above the top of the pan about 30-40 minutes. Bake at 350°F degrees for one hour, rotating pan once during baking.  Remove from oven and let cool on rack.

Makes: 1 bread loaf or 24 dinner rolls

Directions for making this mix into dinner rolls.

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Meatless Mondays: Tuscan Quinoa Radicchio Wraps

by Cassidy Stockton in Meatless Mondays, Recipes

A long time favorite at Bob’s Red Mill, these vegetarian wraps can stand on their own as appetizers or pair them with roasted fava beans and this great tomato salad recipe from Jamie Oliver for a truly Italian dinner. These do take a little more time in the kitchen, but they are well worth it. Cheers!

Tuscan Quinoa Radicchio Wraps


  • 3/4 cup uncooked Quinoa
  • 1-1/2 cups Water
  • 1-1/2 cups cooked, rinsed and drained Cannellini Beans
  • 4 Plum Tomatoes, seeded and chopped
  • 1/2 cup Black Olives, pitted and sliced
  • 1/2 cup Red Onion, chopped
  • 1 small fresh Fennel Bulb, trimmed and chopped
  • 1/4 cup Pine Nuts, lightly toasted
  • 1/3 cup Extra Virgin Olive Oil
  • 1 large fresh Lemon, juiced and grated zest
  • 1 Shallot, minced
  • Salt and Pepper to taste
  • 3 heads Radicchio, leaves separated into “cups”
  • 1 to 2 cups fresh Basil Leaves


Place quinoa into a large saucepan and dry toast over medium heat just until a few grains begin to pop. (Not necessary to wash Bob’s Red Mill Organic Quinoa Grain because it is pre-washed).

Add water, bringing to a boil, then cover, reduce heat and let simmer for about 15 minutes, or until the quinoa has absorbed all the liquid. Remove from heat and let stand, covered for 10 minutes, then fluff lightly with a fork.

Place cooked quinoa into a mixing bowl with beans, tomatoes, olives, onion, fennel and pine nuts.

Whisk together olive oil, lemon juice and zest, and minced shallot until well blended. Add to mixing bowl with quinoa mixture, tossing gently to blend. Season as desired with salt and pepper.

Spoon mixture into a small bowl; place on a large platter with radicchio leaves and basil. To eat, spoon quinoa mixture into radicchio leaf cups; top as desired with basil leaves, rolling the radicchio leaves to close (serve with plenty of napkins).

Makes about 12 appetizer servings.

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Cassidy Stockton Google: Cassidy Stockton
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Recipe Renovator: Pineapple-Coconut Cupcakes (GF/CF)

by Guest in Featured Articles, Gluten Free, Recipes

Here’s a fun way to doctor up gluten-free vanilla cake mix and coconut, creating a tropical cupcake that’s so sweet it needs no icing at all.

Pineapple-Coconut Cupcakes

  • 3 Tbsp flaxseed meal*
  • 1/2 cup filtered water, plus 6 Tbsp
  • 1 package GF vanilla cake mix from Bobs Red Mill
  • 1/2 cup chopped pineapple
  • 1/4 cup unsweetened shredded coconut
  • 1/2 cup coconut oil
  • 1/4 cup pineapple juice
  • 12 pieces cut pineapple chunks
  • 1/4 cup unsweetened coconut flakes

Preheat the oven to 325F. Line 12 muffin cups with liners and spray with cooking spray.

Drain the canned pineapple chunks, then chop up enough pieces to make 1/2 cup. (Use water-packed pineapple or fresh pineapple chunks.)

If you are starting with whole flaxseeds, put them (dry) in a blender or spice grinder and grind them into meal. Pour the flaxseeds and the water into your mixing bowl and let sit for 5 minutes. Add the next five ingredients and mix using a whisk, stand mixer, or hand mixer until well blended and whipped up.

Use a scoop or measuring cup and fill the tins 3/4 full. Smooth the tops as best you can. (Gluten-free flour doesnt always rise and form as well as regular flour, so create the shape you want before baking.)

Gently press one pineapple chunk (point down) into the center of each cupcake and add some flaked coconut around it, pressing it gently into the top of the batter so it sticks.

Bake for 20-25 minutes, testing for doneness with a toothpick. Allow to cool in the pan (on top of a wire rack) for about 10 minutes, then remove from the pan, placing on the wire rack to cool completely.

Notes: If eating within one day, just cover with a clean kitchen towel. If you need to store them, place one paper towel in the bottom of your storage container, then add another paper towel on top. According to Julie of Savvy Eats, this is the best way to keep muffins and cupcakes moist but not soggy.

* You can use 3 eggs in this recipe in place of the flaxseed meal and 6 Tbsp of the water.

For more amazing recipes, visit The Recipe

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Gluten Free Foodies: GF Cherry Chocolate Chip Oatmeal Cookies

by Guest in Featured Articles, Gluten Free, Recipes

Lisa from Gluten Free Foodies sent this delicious recipe a few months ago and I have been waiting for the perfect time to share it with you. Nothing beats a drizzly May day like oatmeal cookies, add chocolate chips and cherries and you have a special treat to beat the rainy-day blues. If you recall, Lisa also shared this wonderful recipe for Pear Fig Muffins last fall. Yum!

This is not your Grandma’s Old Fashioned Oatmeal Cookie!  I decided to give the ever popular Oatmeal Cookie a makeover!  I have been craving a cookie with texture, flavor and chewiness.  I have been experimenting with Bob’s Red Mill Gluten Free Oats and dreamed this cookie up after many, many years of craving!  I haven’t been eating oats, Gluten Free or not for at least 6 years.  Every time I did I would get sick immediately. During the winter time there is nothing better than a warm bowl of oatmeal.  I like to put dried fruit and honey in mine.  I decided to make the cookies and see if I had a reaction.  Lucky for me … All is well!  It was worth the wait!

I love the flavor of the creamy chocolate chips and the tartness of the cherries!  The sweetness of the cookie has a nice balance of the dark brown sugar’s caramel like flavor to balance out the cherries and chocolate.  The honey is the perfect compliment to the oats … speaking of which … these are the most beautiful big oats that I have ever seen!  The oats make the cookie’s hearty crunch so satisfying that you will be very happy with just one or two cookies.  I decided to add the flaxseed meal to add to the wholesome goodness of the combination of ingredients – antioxidants from the chocolate, potassium and melatonin from the dried cherries, omegas from the flaxseed meal, fiber from the flaxseed meal and oats.

So no guilt from these cookies!

Gluten Free Cherry Chocolate Chip Oatmeal Cookies

Dry Ingredients

Wet Ingredients

  • 2 large eggs
  • 3/4 cup butter or non-dairy Earth Balance butter – room temperature
  • 3/4 cup dark brown sugar
  • 1/4 cup honey
  • 1 Tbsp Gluten Free Vanilla
  • 1 cup Enjoy Life chocolate chips –  (Gluten Free, non-dairy, non-soy, nut free)
  • 3/4 cup chopped dried cherries

Mix the wet ingredients – eggs, butter or non-dairy butter, dark brown sugar, honey, vanilla in a standing mixer.

In a separate bowl, mix all of the dry ingredients with a fork or whisk to break up any clumps. Incorporate the dry ingredients into the wet ingredients in the standing mixer.

Add the chopped dried cherries and chocolate chips.

Put the dough into a container with a lid and into the refrigerator for 30 minutes, overnight is better if you can wait.  Chilling the dough will help meld the flavors of the ingredients.

Bake at 350 for 13 – 15 minutes on a baking sheet lined with parchment paper.  I used a #70 spring scoop to make a two bite cookie.

This is the perfect cookie with your favorite hot beverage – coffee, tea or milk, even non-dairy in front of the fire sharing good times with family and friends.



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