Strawberry Chia Seed & Greek Yogurt Pancakes | Bob's Red Mill

Strawberry Chia Seed & Greek Yogurt Pancakes

by Claire Gallam in Recipes

Pancakes should never be a weekend only treat. In fact, my husband and I enjoy a fluffy stack of our favorite pancakes at least once a week for dinner. I mean think about it, what would you rather eat, a boneless skinless chicken breast or a soft stack of strawberry pancakes?

Strawberry Chia Seed & Greek Yogurt Pancakes | Bob's Red Mill

What makes these particular pancakes so perfect for any day or any meal is how secretly healthy they are. Each bite is filled with protein from the added chia seeds and yogurt, antioxidants from the strawberries and a big dose of vitamin C from the orange juice. Basically, it’s like eating a salad for dinner, except way better because you can dose these in syrup. And you know, they’re pancakes.

Strawberry Chia Seed & Greek Yogurt Pancakes | Bob's Red Mill

On top of these being insanely delicious, they’re also so easy to make. Just grab a bag of your favorite Bob’s Red Mill buttermilk pancake mix and add in the rest! No need for flour measuring or figuring out the baking powder. This cuts down the cooking time and makes it easy to have pancakes for dinner every night.

Strawberry Chia Seed & Greek Yogurt Pancakes | Bob's Red Mill

Strawberry Chia Seed & Greek Yogurt Pancakes

Serves about 6 | Prep time: >10 minutes | Cook time: about 8 minutes

Ingredients:

Directions:

  1. In a large bowl, mix the pancake mix, eggs, canola oil, milk and Greek yogurt together. Stir in the chia seeds and strawberries.
  2. Heat a large skillet over medium high heat. Add the oil.
  3. Scoop about ¼ cup of the batter into the skillet and cook until the batter starts to bubble. Flip and cook until golden brown on both sides, about 3 minutes on each side.
  4. Serve the pancakes with whipped cream and sliced strawberries.

Claire GallamClaire is a cookbook author, food writer and recipe creator, soon-to-be culinary student and avid world traveler. She is recently married to a social media guru who loves *almost* everything she conjures up. She writes full-time for the Food section of SheKnowsFabulousFoods.com and is a contributing writer for the Travel section of SheKnows. You can also follow her daily musings and find delicious healthy recipes on her food blog, The Realistic Nutritionist. Follow Claire on Twitter and Facebook to keep up to date with her newest creations. 

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Claire Gallam Google: Claire Gallam
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apple crisp topping H

Pancake Topping Ideas

by Julia Mueller in Featured Articles, Gluten Free, Recipes

Hi everyone! Julia from The Roasted Root here, checking in to talk to you about topping your pancakes in the utmost delicious ways!  We all know it’s tough to beat a Saturday morning stack of pure pancake lovin’, but sometimes we get stuck in the same ol’ butter and maple syrup routine and overlook the variety of flavor, texture, and (believe it or not) nutrition that we can inject into our pancake sessions. Fret not: I’m here to help break the mold and give you healthful ideas to make your pancake endeavors that much more pleasing.

Because I eat a wheat-free diet, I have taken a personal interest in developing gluten-free pancake recipes using an assortment of Bob’s Red Mill’s gluten-free flours and nut meals. From Almond Flour Pancakes, Lemon Poppy Seed Coconut Flour Pancakes, to Brown Rice Flour Banana Pancakes, whipping up fun and inviting hot cake recipes is a big hobby of mine.Pancakes with peaches, chia seeds, and honey

But let’s talk toppings! Yes, I have been known to eat pancakes layered with fried egg and bacon. Ham and cheese? Check! All sorts of fruit, yogurt, nut, and homemade syrup concoctions? Always on board! I’ve even made chocolate syrup using coconut milk, cocoa powder, and pure maple syrup. In essence, I always enjoy coming up with new ways of serving pancakes.

Let’s face it: butter and store-bought syrup is tough to beat as a pancake topping; however, unless you buy pure maple syrup, which can be expensive, you end up using syrup that is full of artificial ingredients and cane sugar. From fresh fruit and nuts to compotes or homemade syrups, many toppings don’t require much time at all, just a little forethought. Let’s gather some ideas for our next stack of pancakes, shall we?!

Pancakes with Peanut butter and Banana

Fruit, nuts, yogurt, seeds, nut butters:

I love chopping fresh fruit and adding it to a pancake breakfast, along with raw nuts, yogurt, seeds, and/or nut butters. Peanut butter and banana will always win me over. I also love fresh mango or pineapple along with chia seeds and/or pumpkin seeds.  Taking the raw and fresh route is fast, easy, adds health benefits to your meal and helps avoid the temptation to douse a stack of pancakes with syrup.

Pancakes with Coconut Milk, Mango, Walnut

Fruit Compote:

Compote is made by heating fruit, a small amount of liquid and sweetener in a saucepan and allowing it to gently boil until it softens and becomes juicy.  For soft fruit (like berries), this process only takes about 15 minutes. For heartier fruit (such as apples and pears), the process takes about 35 to 40 minutes. I like to add a little bit of a natural sweetener, such as honey or pure maple syrup, in order to keep the compote healthful yet sweet. Mimicking apple or berry crisp using fruit compote and granola makes for such a treat, and makes you feel like you’re eating dessert for breakfast!

Pancakes with Raspberry Syrup

Homemade Syrup:

Homemade syrups are easier than you’d think! They can be made using a large variety of fresh fruit. You simply start by cooking your fruit of choice with water and sweetener (just like you would a compote), and then strain the fruit pulp in order to achieve a syrup.  You can add your desired amount of pure maple syrup or honey in order to sweeten the syrup to your liking.

In addition to a fruit-based syrup, did you know you could make thick, creamy toppings using full-fat coconut milk?  Simply heat up a can of coconut milk and allow it to boil for 40 to 50 minutes until it thickens. You can keep it simple by adding a natural sweetener and vanilla extract. For a citrus-y topping, add lemon zest, a small amount of lemon juice, and maple syrup. Also try a chocolate-y topping by mixing the coconut milk with cocoa powder, a pinch of cinnamon, and some pure maple syrup for a decadent yet healthful treat!

Pancake topping ideas from Bob's Red Mill

Topping Ideas:

  1. Plain Greek yogurt (or crème fraiche) and fresh berries
  2. Almond, peanut, or cashew butter and sliced banana
  3. Fresh chopped peaches, honey and chia seeds or pumpkin seeds
  4. Full-fat coconut milk, chopped mango, chopped walnuts
  5. Bob’s Red Mill’s Blueberry Chia Jam and chopped nuts
  6. Homemade chocolate syrup using canned coconut milk
  7. Fried egg and bacon
  8. Country-style ham and cheddar cheese
  9. Apple Crisp Topping (see recipe below!)
  10. Blueberry, blackberry, pear, or apple compote (see recipe for blueberry compote below)

What are your favorite pancake toppings?

Pancakes with apple crisp topping

Apple Crisp Topping

Ingredients:

Instructions:

  1. Add all ingredients except for the granola to a medium-sized pot and bring to a boil. Reduce the heat, cover, and allow the mixture to boil gently for 30 minutes, stirring occasionally. Uncover, stir in ¼ to ½ cup of granola and continue to cook until most of the moisture has burned off.
  2. Add desired amount of topping to fresh-off-the-griddle pancakes.

Blueberry Compote/Syrup:

Ingredients:

  • 2 cups Blueberries (fresh or frozen)
  • 3 to 4 Tbsp Water
  • 2 Tbsp Pure Maple Syrup
  • Pinch of Salt

Instructions:

  1. In a small pot, heat all of the ingredients until mixture comes to a full boil.
  2. Reduce heat, cover, and allow mixture to gently boil until blueberries are juicing out and have softened, about 15 minutes.
  3. Uncover and cook, stirring occasionally, until mixture has thickened and berries are coated with a syrupy consistency, about 5 minutes.
  4. Serve immediately on pancakes or store in the refrigerator for up to 1 week and reheat when ready to use.

JuliaMuellerJulia Mueller’s two greatest passions are food and the great outdoors. Creator of the food blog, The Roasted Root, Julia enjoys whipping up and photographing nutrient-dense recipes that are healthful yet comforting, and are approachable to make any night of the week. Most of her recipes are vegetable and meat-based, gluten-free and refined-sugar free. Julia is also the author of the cookbooks, Delicious Probiotic Drinks, and Let Them Eat Kale! An avid mountain biker and snowboarder, Julia enjoys balancing work with playing outside in the mountains. Keep up with her onFacebook and Twitter.

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Julia Mueller Google: Julia Mueller
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Crab Cakes F

Crab Cakes

by Cassidy Stockton in Featured Articles, Gluten Free, Recipes

I love crab cakes. They are not something I could eat day in and day out, but they’re a wonderful indulgence, especially as spring turns into summer. The sweetness of crab makes a nice balance against the Cajun seasoning in this recipe and using almond meal instead of flour keeps these gluten free. Serve these crispy crab cakes with grilled corn-on-the-cob, a fresh green salad and crusty French bread for a delightful meal perfect for enjoying on these warm nights.

Crab Cakes | Bob's Red Mill

Crab Cakes

  • 1-1/2 tsp Bob’s Red Mill® Chia Seed, ground
  • 1-1/2 Tbsp fresh Lemon Juice
  • 3 Tbsp Water
  • 12 oz cooked Crab Meat
  • 1/3 cup Green Onions, finely minced
  • 1/4 cup Mayonnaise
  • 1 tsp Dijon Mustard
  • 1 clove Garlic, minced
  • 2 tsp Cajun Seasoning
  • 6 Tbsp Bob’s Red Mill® Almond Meal, plus extra for coating, if desired
  • Butter or Oil for frying

In a bowl, combine chia seeds, water and lemon juice. Stir and let thicken, about 5 minutes.

Add all remaining ingredients, except butter or oil, mixing well. Shape into small cakes using about 1/4 cup of mixture per cake. Coat each cake in extra almond meal, if desired.

In a large skillet, heat butter or oil over medium-high heat. Working in batches, add crab cakes and fry for 4-5 minutes on each side until browned. Drain on paper towels. Serve warm with tartar sauce, cocktail sauce or a sweet salsa.

Alternate method: bake on parchment-lined sheet trays in a 375°F oven for 10-15 minutes until browned. 

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Cassidy Stockton Google: Cassidy Stockton
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Brownies1

Getting Enough Dietary Fiber on Your Low Carb Diet + Mocha Chocolate Chunk Chia Seed Brownies

by Carolyn Ketchum in Gluten Free, Health, Recipes

There are a great many misconceptions about low carb diets, and one of them is that they must be very low in dietary fiber. We all know fiber is good for us. It fills us up, keeps us regular, slows the absorption of glucose into the bloodstream, and may contribute to heart and colon health. It’s pretty important stuff. Since low carb diets eschew many commonly accepted sources of fiber, such as whole grains and legumes, many people believe low carb diets to also be low fiber diets. And if they are low in fiber, it logically follows that they can’t possibly be good for us, right? Wrong. Don’t mind me if I just gently blow a few holes in that idea.

Mocha Chocolate Chunk Chia Brownies Low Carb, Gluten Free | Bob's Red Mill

First, let’s consider the best source of dietary fiber. It is not, as many people believe, whole grains and legumes but vegetables and fruits that give us the bulk of our daily fiber intake. Or at least it should be. It goes without saying that any healthy diet should include a variety of vegetables and fruit every day. We’re all supposed to be getting our 7 to 9 servings or more per day and that holds just as true on a low carb diet as it does on any other. And thankfully, the vast majority of vegetables, and some fruits as well, are both low in carbohydrates and high in dietary fiber. No matter what diet you follow, if you’re skimping on these foods, you’re cheating yourself of the best sources of fiber and other nutrients.

You might also be surprised to find that many of the low carb alternatives to whole grains have just as much as much or more fiber than their conventional counterparts. Nut meals typically contain 3 or 4 g per serving, which is as much fiber as a serving of whole wheat flour. Coconut flour varies between 5 and 10 g of fiber per serving, depending on the brand, and almost all of the carbohydrates in flax and chia seeds are from dietary fiber. Many low carb recipes also substitute veggies like cauliflower and zucchini for rice and pasta, increasing the fiber and nutrients of many dishes even further.

Mocha Chocolate Chunk Chia Brownies Low Carb, Gluten Free| Bob's Red Mill

A great part of the confusion surrounding low carb diets comes from the misperception that they are high protein diets. They aren’t, or at least they shouldn’t be. Done correctly, a low carb diet should be low in carbs (obviously!) and high in fat, with moderate amounts of protein. I know the high fat part scares many people, but science is increasingly coming out in favor of the idea that fats, even saturated fats, are not the enemy. Admittedly, it’s still a bit of a hard sell, and with low carb diets being so misunderstood, they are easy to vilify. I get that; it was a hard sell for me too at first.

I recently read an article about two men, identical twins, who decided to put low carb versus low fat to the test. For a period of one month, one twin ate low carb and the other ate low fat. In the end, the twin on the low carb diet lost more weight, but says he felt sluggish, his breath stank and he was constipated. Well no wonder, since his version of low carb consisted solely of meat, fish, eggs and cheese. He didn’t do a low carb diet, he did a NO carb diet, eating zero fruits, vegetables, nuts or seeds for a whole month. There was nary a gram of dietary fiber to be seen and I don’t know anyone who would advocate this kind of extreme dieting. Naturally, the article gained traction on many news outlets across the globe. Is it any wonder that with this kind of press, low carb diets are so misunderstood?

Mocha Chocolate Chunk Chia Brownies Low Carb, Gluten Free | Bob's Red Mill

One more thing that should convince you how important fiber-rich foods are if you’re going low carb is that they count against your overall carb count. Fiber is indigestible and is not absorbed into the bloodstream. It has no effect on blood glucose levels and many countries don’t even consider it a carbohydrate in their nutritional labeling. The US lists it as a carbohydrate, however, and most low carb diets suggest calculating “net carbs” by subtracting the grams of fiber from the total grams of carbohydrate. Bingo. Right there, you just ate less carbs than you thought you did.

I advocate eating a variety of fiber-rich foods on a low carb diet, as they will help you feel full, healthy and energized. With so many great sources of fiber available, there is simply no need to limit yourself to meat, fish, eggs and cheese. And why would you want to? You can enjoy an amazing variety of foods without blowing your low carb goals. And you’ll be much happier and more likely to stick with it.

Mocha Chocolate Chunk Chia Brownies Low Carb, Gluten Free | Bob's Red Mill

Mocha Chocolate Chunk Chia Seed Brownies

  • ¾ cup Chia Seed Meal (about ½ cup whole seeds – I grind them in my coffee grinder)
  • ¾ cup Swerve Sweetener or other Erythritol
  • ½ tsp Baking Soda
  • ¼ tsp Salt
  • ½ cup Butter
  • 3 oz Unsweetened Chocolate
  • 4 large Eggs
  • ¼ cup strongly brewed Coffee
  • 2 oz Dark Chocolate Chunks (70 to 90% cacao)

Preheat oven to 350°F and grease a 9 x 9 square baking pan. Line with parchment paper, with some overhanging the sides for easy release. Grease parchment.

In a medium bowl, whisk together chia seed meal, sweetener, baking soda and salt.

In a large saucepan over low heat, melt butter and chocolate together, whisking until smooth.

Whisk in eggs (mixture may seize), then whisk in coffee. Stir in chia seed mixture until well combined. Stir in chocolate chunks.

Spread batter in prepared pan and bake 15 to 16 minutes for a fudgier consistency or 18 to 20 for a cakier consistency.

Remove and let cool completely in pan.

Remove brownies from pan by grasping the overhanging parchment and lifting carefully. Cut into 16 squares.

Carolyn Ketchum | All Day I Dream About FoodCarolyn Ketchum is the writer, photographer and almond flour wizard behind All Day I Dream About Food, a low carb and gluten-free food blog. Her mission is to prove to the world that special diets need not be boring or restrictive and that healthy dishes can be just as good, or better, than their sugar and gluten-filled counterparts. It’s astonishing what you can do with a bag of almond flour, a stick of butter, and a willingness to experiment. Follow her on FacebookTwitterGoogle Plus and Pinterest for inspiring ideas for the low carb, gluten free lifestyle.

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No Bake Balls of Energy

Meatless Mondays: No Bake Balls of Energy

by Cassidy Stockton in Featured Articles, Gluten Free, Recipes

This recipe comes from musician Brett Wildeman. Brett is a musician, writer and Bob’s Red Mill fanatic. Last September, Brett embarked on a bicycle tour of British Columbia to promote his newest album, Mother Earth. The In A Blink tour was fueled by Bob’s Red Mill and this was one of his favorite recipes for on-the-road nutrition. They are full of super foods like flax seed, chia seed and dark chocolate, completely delicious and so easy to make! We think this is a perfect recipe to add to your repertoire for a healthy New Year.

If you’re in the mood for some new music, check out Brett’s folk music on TumblrFacebook and Twitter.

No Bake Balls of Energy | Bob's Red Mill

No Bake Balls of Energy
Contributed by Brett Wildeman

Ingredients:

Instructions

1)    Stir all ingredients together in a medium sized bowl until thoroughly mixed.

2)    Chill in the refrigerator for half an hour.

3)    Roll into balls of whatever size you would like.

4)    Store in an airtight container and keep refrigerated for freshness. Last up to  1 week.

*Make these gluten free by using our Gluten Free Muesli or Gluten Free Rolled Oats.

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Cassidy Stockton Google: Cassidy Stockton
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squab2

Chia Granola Crusted Squab with Sweet Corn Curry and Chia-Jalapeno Madeleine

by Cassidy Stockton in Featured Articles, Gluten Free, Recipes

Say that five times fast! Here is another recipe from Gregory Gourdet of Departure from our Grains of Discovery World Launch Party. This is a dish that takes chia to the extreme. While it may be intimidating for the home cook, it is certainly a dish that will impress guests. What more can I say? I wanted to share the dish because it is different and exciting, but I can’t imagine taking on such a complicated meal. If you do, I’m sure it will be utterly delicious. Bon appétit!

Want to know more about chia seed? Check out our chia hangout at 5 pm today (9/11).

squab

Chia Granola Crusted Squab with Sweet Corn Curry and Chia-Jalapeño Madeleine
Serves 4-6

For the Chia Granola:

Combine all ingredients into a bowl. Toss to coat well and lay out a thin layer on a silpat or parchment lined sheet tray. Bake at 350 degrees until golden and fragrant, about 15 minutes. Let cool and air dry completely.

For the Squab:

  • 4 Squab, cleaned, each halved
  • 1 oz Ginger, peeled, sliced thin
  • 6 Garlic Cloves, peeled, sliced thin
  • Cilantro Stems, ½ bunch
  • 1 Tbsp Coriander, toasted and crushed
  • 2 oz Olive Oil
  • 2 oz Honey, to glaze
  • Salt and Pepper to season
Toss squab with aromatics, spices and olive oil. Do not season with salt and pepper. Marinate overnight. Evenly season squab with salt and pepper. Broil squab skin side up under direct heat until skin is dark golden brown and meat is cooked medium and just pink. Glaze squab with a brush of honey and broil 1 minute more. Let rest before serving.

For the Corn Puree:

Shuck 9# of corn. Cut off kernels and scrape ears to produce “milk”. Puree and strain corn. In a small pot, cook over medium heat, whisking until thick. Reserve. Should yield about 3# of corn puree.

For the Sweet Corn Curry:

  • 4 each Squab Bodies, chopped
  • 4.5 oz Ginger, sliced, chopped
  • 4.5 oz Garlic, peeled, chopped
  • 1 oz Turmeric
  • 1.5 oz Curry Paste
  • 34 g Salt
  • 42 oz Coconut Milk
  • 48 oz Corn Puree
  • 4.5 oz Palm Sugar
  • 42 oz Chicken Stock
  • 4 oz Fish Sauce
  • 2.5 oz Lime Juice
  • 6 oz Olive Oil
Heat olive oil in a large pot and roast squab bones until golden brown. Add garlic and ginger and cook until fragrant. Add curry paste, turmeric and cook gently until fragrant. Add chicken stock and coconut milk. Simmer until reduced to thick
sauce consistency. Add fish sauce and lime juice. Bring to a quick simmer and strain.

For the Chia-Jalapeno Madeleine:

  • 3 large Eggs, at room temperature
  • 65 g Granulated Sugar
  • 1/8 tsp Salt
  • 175 g Gluten Free All Purpose Flour Blend
  • 1 tsp Baking Powder
  • 2 Tbsp Chia Seeds, lightly toasted, chopped fine
  • ½ Red Jalapeño, skin charred, peeled, minced
  • 120 g Coconut Oil, melted and cooled to room temperature, plus additional melted Coconut Oil for preparing the molds

Brush the indentations of a madeleine mold with melted coconut oil. Dust with flour, tap off any excess, and place in the fridge or freezer. In the bowl of a standing electric mixer, whip the eggs, granulated sugar, and salt for 5 minutes until frothy and thickened. Spoon the flour and baking powder into a sifter and use a spatula to fold in the flour as you sift it over the batter. Add the minced jalapeno to the cooled coconut oil and dribble the coconut oil into the batter, a few spoonfuls at a time. Fold until all the coconut oil is incorporated. Cover the bowl and refrigerate for at least 1 hour. To bake the madeleines, preheat the oven to 425 degrees. Place enough batter in the center of each indentation to fill it by 3/4′s. Do not spread it. Bake for 8-9 minutes or until the cakes just feel set.

To Serve:

  • Corn Kernels from 4 ears, sautéed in olive oil
  • 3 oz pickled Mustard Greens
  • 1 small Shallot, peeled, sliced thin
  • Cilantro, leaves for garnish

Divide mustard greens among 4 bowls and spoon 8 oz curry into each. Place broiled squab on top. Cover squab skin with Chia granola. Garnish with shallots, 3 madeleines each and cilantro. Enjoy!

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Cassidy Stockton Google: Cassidy Stockton
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Discover Chia

Chia Hangout (Live Chat)

by Cassidy Stockton in Featured Articles, Whole Grains 101

ChiaCollage1

Join us for a Grains of Discovery Hangout series on Google Plus as we explore the new hot nutritional powerhouse, Chia. Learn how to use it, why you want this seed in your diet and get some great recipes from our esteemed panelists Jean Layton (Gluten Free Doctor), Carolyn Ketchum (All Day I Dream About Food), Courtney O’Dell (Sweet C’s Designs), Stephanie Nuccitelli (52 Kitchen Adventures), and Melissa King (My Whole Food Life). Ask questions and enter to win a Grains of Discovery prize package.

Tune in at 5 pm PT on 9/11: goo.gl/zTj5yA

Get more information, amazing recipes and enter to win a the Grains of Discovery prize package here: http://glutenfreedoctor.com/chia-grains-of-discovery-bobs-red-mill//

Can’t make it? We’ll share a recorded version after the fact so you can still brush up on quinoa.

GofDPrizeSmall

 

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Cassidy Stockton Google: Cassidy Stockton
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soup1

Meatless Mondays: Strawberry, Jalepeño and Chia Seed Soup

by Cassidy Stockton in Featured Articles, Meatless Mondays, Recipes

I’m not sure we could find a dish that is more suited to a hot summer day than this beautiful chilled strawberry soup from Gregory Gourdet of Departure. Chef Gourdet served this at our Grains of Discovery Launch Party last June. Personally, I was hesitant for several reasons, the main reason being that I was hesitant about something called strawberry soup and wasn’t sure if I liked chilled soup or not. However, being in a room full of amazingly creative chefs, you kind of have to try the dishes. It was absolutely incredible. This was sweet, not terribly spicy and the coolness was perfect for the sweltering New York heat that evening. You can use this dish many ways, too. You could serve it as an appetizer, as a respite between courses (in the usual soup spot), as a main dish or even as a dessert. Be adventurous and give it a whirl, I think you’ll be pleasantly surprised.

Chilled Strawberry Jalepeno Soup
Chilled Strawberry, Jalapeño and Chia Seed Soup, Coconut Sorbet, Lemongrass, Mint
For the Lemon Grass Syrup:
  • 6 oz Lemon Grass
  • 9 oz Sugar
  • 9 oz Water
Wash and rough chop lemongrass. Combine with sugar and water. Bring to a simmer, stirring occasionally. When sugar has dissolved, remove from stove, cover and steep for 30 minutes. Puree and strain. Reserve.
For the Strawberry Soup:
  • 1.5# Strawberries, de-stemmed, washed, pureed and strained
  • 14 oz Lemongrass Syrup
  • 12 oz Coconut Water, with pulp, (julienne pulp and reserve)
  • ½ small Red Jalapeño
  • ½ tsp Salt
  • 2 Tbsp Lime Juice
Combine all except for coconut meat in blender, puree and stain. Chill until very cold.
To Serve:
  • 4 Tbsp Bob’s Red Mill Chia Seeds, bloomed in 2 cups water for 30 minutes
  • 8 oz Strawberries, cleaned, diced
  • Reserved, julienne Coconut Meat
  • Coconut Sorbet
  • 6 large Mint Leaves, torn
  • 1 Lime, zest
Mix 32 oz of soup with 4 Tbsp of chia seed mixture. Stir to mix well. Divide soup into 4 cold bowls. Place 3 small scoops of coconut sorbet in the bowls and garnish with diced strawberries, coconut meat, lime zest and mint leaves. Enjoy!
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Cassidy Stockton Google: Cassidy Stockton
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Discover Chia

Discover Chia

by Cassidy Stockton in Featured Articles, Whole Grains 101

Thousands of years ago, chia seed was a staple in the diets of ancient Mayans and Aztecs. The word chia is derived from the Mayan language, meaning “strength,” and Aztec warriors relied on chia seed to boost energy and increase stamina. Today this tiny seed is a favorite of athletes, especially distance runners, who tout it as an endurance enhancing superfood.

Chia seed contains a wealth of fiber—5 grams in just one tablespoon. It is the fiber in chia that causes chia seed to swell when combined with water, creating chia gel. Whether you eat chia gel or just the raw seeds, the hydrophilic action of chia seed will keep you full longer than many other seeds. Amazingly, chia gel can also be used as a substitute for eggs in many baked goods. Use a proportion of 1 to 6 ratio of Chia Seeds to Water to make chia gel. Use approximately one tablespoon of chia gel to replace one large egg in your baked goods.

Discover Chia

The mild, nutty flavor of chia seed goes well with both sweet and savory dishes. Use chia seed in puddings and smoothies, sprinkle on top of porridge and salads, and add to baked goods in place of flaxseed meal or poppy seeds. Try our recipe for chia fresca (video below), a refreshing drink perfect for a hot summer day in place of lemonade or use it as pre- or post-workout fuel. Looking for a fool-proof way to get chia into your diet? Make our blueberry refrigerator jam (recipe on the bag)! The gelling nature of chia makes it an ideal (and nutritious) substitute for pectin in jam. No matter the dish, you can increase the nutritional value of any meal with a sprinkle of chia seed.

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Cassidy Stockton Google: Cassidy Stockton
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Grains-Of-Discovery-Map

Grains of Discovery World Launch Party

by Cassidy Stockton in Behind the Scenes, Featured Articles, Whole Grains 101

We’ve been hinting about it for a few months and now it’s time for the big reveal… We are proud to present the Bob’s Red Mill Grains of Discovery!

We’ve taken some of your favorite whole grains like quinoa and millet and some of the more unknown grains like amaranth and teff and filled in their back story with a bit of their cultural history and recipes reminiscent of their origins. We hope you will join us in discovering all that can be delicious about these wonderful whole grains. The full line up includes Quinoa, Millet, Sorghum, Teff, Amaranth, Kamut®Khorasan Wheat, Spelt, Farro and Chia. We’ll be featuring each of these in the coming months showing you just how easy it is to enjoy something as exotic as teff and why you want to have farro on hand for your next dinner party.

In true Bob’s Red Mill style, ok, so that’s kind of a lie, this is not true Bob’s Red Mill style… our style is a little more jeans and t-shirts… in a totally unprecedented extravaganza, we’re having a launch party to celebrate the Grains of Discovery in New York City tomorrow night. This is not just any old party, either. We’re flying out ten of Portland’s top chefs (including our very own Sarah House) to create culinary masterpieces with each of these grains and show the world just how sophisticated these simple whole grains can be.

Join us on Twitter (#grainsofdiscovery) and Facebook tomorrow starting at 6 pm (Eastern) for updates from the party with pictures of the dishes, live messages from Bob and whatever else we can come up with. We wish each of you could join us, but we hope you’ll enjoy coming along for the virtual fun.

Here’s a rundown on the chefs and their dishes. Before you read on, please know that this is the extreme end of what these grains can be, we’re going to spend the rest of the summer showing you how family-friendly you can make these grains. You don’t have to be  a James Beard winner to enjoy these grains.

ScottLevant

Scott Snyder of Levant:  Dirty Kamut

NaomiBeastS

Naomi Pomeroy of Beast: Vegetable Bounty Quinoa Salad with Asian Vinaigrette

PascalMilwaukieKitchenandWineS

Pascal Sauton of Milwaukie Kitchen & Wine: Moroccan Farro with Braised Lamb Belly and Harissa Aioli

GregoryDepartureS

Gregory Gourdet of Departure: Chia Granola Crusted Squab, Sweet Corn Curry, Chia Jalapeno Madeleine

CathyNostranaS

Cathy Whims of Nostrana: Chilled Buttermilk and Spelt Soup

GregGabrielleOxS

Greg & Gabrielle Denton of Ox Restaurant: Ricotta Amarancini with Octopus Fra Diavolo & Amaranth Caviar

KevinEvoeS

Kevin Gibson of Evoe: Toasted Eggs with Millet Seed

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Cassidy Stockton Google: Cassidy Stockton
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