Are you tired of hearing about awesome cookbooks you can win from us? No? Good because I have a few more to tell you about and Grain Crazy by Cherie Schetselaar and Britney Rule is a pretty neat little book. I actually came across this book through Pinterest of all places. Cherie was interested in our Grains of Discovery board and we exchanged a few comments about her love of whole grains and her new book from Familius, Grain Crazy.
That’s pretty much the perfect title to get the ear of someone at Bob’s Red Mill. After all, every single one of us at the Mill is definitely a little grain crazy.This book is perfect for the whole grain beginner. I love the recipes because they are all simple and approachable. Please don’t take that to mean they aren’t delicious. If you’re crunched on time and want to get a delicious whole grain meal on the table, this is the book for you. Each recipe is clearly written without a laundry list of ingredients, making whole grains something you can easily tackle for breakfast, lunch, dinner and dessert. Recipes range from Spelt Pancakes to Asian Turkey Wraps in Lettuce in Romaine Lettuce to Oatmeal Chocolate Chip Cookie Tart.
Familius has been generous enough to offer us a copy to share with one lucky reader. We’ll pair the book with a package of Whole Grain Barley, Whole Grain Quinoa and Whole Grain Spelt Flour. To enter, simply follow the prompts below and we’ll select a winner at random from all who enter by 11:59 pm on 3/7/14. If you cannot wait and want to pick up a copy of the book now, head over to Familius and grab a copy. Get more great recipes from Cherie and Britney at their Grain Crazy blog.
Barley Quinoa Pilaf
Reprinted with permission from Grain Crazy by Cherie Schetselaar and Britney Rule
This is a fantastic-looking pilaf and it tastes delicious. Instead of a basic pilaf, which uses nutrient-empty white rice, this recipe is full of whole grains and vegetables.
I am a breakfast fanatic. I simply cannot survive without breakfast and it has to be solidly nutritious in order to function during the day. It should be protein packed and have at least one serving of whole grains or I end up a cranky, hungry mess at 10 am. I love the idea of a sugar-laden breakfast or a one that is fried to a crispy golden treat, but it never works for me.
Needless to say, I was very excited to discover Whole-Grain Mornings by Megan Gordon. Based in Seattle, Megan writes the blog A Sweet Spoonful, contributes regularly to The Kitchn and runs her own artisan granola company, Marge, so to say she knows a little something about writing delicious recipes is an understatement in the extreme. I knew I would love this book before I even looked under the cover and I was right, it’s delicious!
I love hot cereal, but even I get a little bored with it day after day. Luckily, this book is filled with creative and exciting dishes to fill you up and keep you fueled throughout the day. Megan keeps some basic, but still whole grain, recipes like Whole-Grain Buttermilk Pancakes, Five Grain Porridge and The Very Best Oatmeal for those mornings where you want something familiar and relatively quick. It’s the other recipes that really pique my interest, though. Zucchini Farro Cakes with Herbed Goat Cheese and Slow Roasted Tomatoes? Yes, please! Huckleberry Cornmeal Custard? Don’t mind if I do (and bravo to Megan for including the elusive huckleberry in her book). Baked Pumpkin Risotto? Stop. Just stop right there. I’m getting too excited for breakfast tomorrow!
Filled with beautiful photos and funny, touching stories, Whole-Grain Mornings is a delightful addition to your cookbook collection. I am excited to be giving away a copy of this lovely book paired with some of our favorite whole grain ingredients to make it easy to get started creating whole grain deliciousness right away! Megan has a lovely recipe for Five Grain Porridge and uses many of the same ingredients throughout her book, so we’ll be pitching in all of the necessary ingredients for this recipe- Barley Flakes, Rye Flakes, Millet Grits, Cracked Wheat and Whole Grain Amaranth. To enter, simply follow the prompts below. If you simply cannot pin all of your hopes on winning this book, head over to Amazon or your favorite book purveyor to pick up a copy today. If you like this recipe, we highly recommend checking out A Sweet Spoonful for more of Megan’s culinary creations.
These are the ultimate all-purpose breakfast bars. They blend right in with a weekend brunch spread but are also the perfect help-get-me-through-morning-traffic snack. They boast a toasty flavor from the almonds and sesame seeds and a warm fragrance from the marriage of brown sugar and oats. While I love using fresh berries in the summer, in the dead of winter I rely on frozen blueberries I’ve stored from previous farmers’ market hauls. makes 12 to 16 bars, depending on size
Morning Notes: If you can’t find rye flakes, feel free to use more rolled oats instead.
3 cups / 720 ml fresh Blueberries or 1 (12-ounce / 350 g) package frozen blueberries, unthawed
8 tablespoons / 115 g cold Unsalted Butter, cut into 1⁄4-inch cubes, plus more for greasing the pan
3 to 4 tablespoons Ice Water
Preheat the oven to 350°F. Butter an 8-inch square pan.
To prepare the filling: In a heavy-bottomed saucepan, combine the berries, sugar, flour, lemon juice, lemon zest, and water. Stir over medium heat until the mixture begins to simmer. Continue stirring until berries just begin to break down and the sauce thickens, 3 to 4 minutes. Remove from the heat.
To prepare the crust: In the bowl of a food processor fitted with the metal blade, pulse together the rolled oats, rye flakes, almonds, and sesame seeds just until they form a chunky, mealy texture, about 30 seconds. Add the flour, brown sugar, cinnamon, salt, and baking powder and pulse a time or two to combine. Add the egg and butter. Add ice water slowly and pulse until mixture just begins to clump together.
To assemble and bake the bars: Press approximately half of the crust mixture evenly into the bottom of the prepared baking pan. Pour the berry filling onto the crust and spread evenly. Scatter the remaining crust mixture across the top as you would for a fruit crisp or crumble—messy and haphazard, but evenly dispersed. Don’t worry about pressing down; it will bake into the bars beautifully.
Bake until the top crumble is golden brown, about 30 minutes. Let cool completely in the pan. Slice into bars. If wrapped and kept at room temperature, the bars will keep for 3 days.
Make It Your Own: Try these with your favorite seasonal berries. Blackberries or huckleberries would be lovely, as would cherries.
Valentine’s Day may be in the rear view mirror, but we want to send love to someone very special to the Bob’s Red Mill family, Carol Fenster. Carol has written numerous books about getting started with a gluten free diet and how to enjoy it once you’ve gotten started. With 10 different books under her belt, Carol is our go-to gluten free expert! She has helped us develop some of our most popular gluten free baking mixes (including our newest Gluten Free Pie Crust Mix) and been a long-time friend of Bob and Charlee Moore.
Today we are celebrating the relaunch of Carol’s best-selling Gluten-Free 101: The Essential Beginner’s Guide to Easy Gluten-Free Cooking. This book has helped so many of our customers get started with their new gluten free lifestyle. We recommend it for anyone new to the gluten free diet because it is not just a cookbook. This book is full of essential information starting with the basics of who might need a gluten free diet, where to go for help with a diagnosis and how to be your own advocate. It covers the essential ingredients for gluten free baking with beautiful definitions for each. Carol shares her go-to flour blend and explains which proportions of flours and starches to use in different applications. She helps you stock your pantry and understand how to use the mysterious xanthan gum.
Add to this helpful information 175 tried and true gluten free recipes for everything from a healthy breakfast to a decadent dessert. Hamburger buns, crepes, bagels and other amazing gluten free creations join basic recipes that seem so simple until you remove the gluten like gravy and white sauce. This book is truly a must-have for the gluten free beginner.
Makes 12 cupcakes
Preparation time: 10 minutes
Baking time: 20 to 25 minutes
1 cup Gluten-Free Flour Blend (see below)
2 tablespoons unsweetened Cocoa Powder
3/4 teaspoon Xanthan Gum
1/4 teaspoon Baking Soda
1/4 teaspoon Salt
3/4 cup Sugar
1/2 cup Butter or Buttery Spread, melted and cooled slightly
2 large whole Eggs, at room temperature
1 teaspoon pure Vanilla Extract
1 tablespoon Red Food Coloring
1/2 cup Water, at room temperature
1 batch Vanilla Cream Cheese Frosting (see below)
 Preheat the oven to 350°F. Line a 12-cup standard nonstick (gray, not black) muffin with paper liners.
 In a small mixing bowl, whisk together the flour blend, cocoa, xanthan gum, baking soda, and salt until well blended.
 In a medium bowl, beat the sugar and butter with an electric mixer on low speed until well blended. Beat in the eggs, one at a time, until well blended. Add the vanilla and food coloring to the water. With the mixer on low speed, beat in one-third of the flour mixture at a time alternating with the water, beginning and ending with the flour mixture. Spoon 1/4 cup of the batter into each liner.
 Bake until the cupcakes are firm and a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool the cupcakes in the pan on a wire rack for 10 minutes. Transfer the cupcakes to the wire rack to cool completely. Frost and serve.
Per frosted cupcake: 325calories; 3g protein; 16g total fat; 1g fiber; 43g carbohydrates; 37mg cholesterol; 135mg sodium
Vanilla Cream Cheese Frosting
In a medium bowl with an electric mixer on low speed, beat 3 ounces softened, reduced-fat cream cheese or cream cheese alternative, 2 cups powdered sugar, 2 tablespoons milk or water, and 1 teaspoon pure vanilla extract together until well blended and smooth.
Happy *almost* February. How are those resolutions panning out? Hanging in there? At Bob’s Red Mill, we love this time of year. We’ve hit the “reset” button after the holidays and, with a month under our belts, healthy eating and healthy living is starting to feel second nature and not an adventure in foreign cuisine. At least, we hope so. If you still feel like you’re slogging uphill towards your health goals, we’re here to help!
It’s no joke that breakfast is the cornerstone of any healthy eating lifestyle. A good solid breakfast will fuel your mind and body for whatever road bumps life has to offer. What better way to do that than with one of our whole grain hot cereals? Not only are they jam-packed with whole grain nutrition, they are delicious, too. While many manufacturers pulverize grains into oblivion, only to reconstitute them with added fillers, enrichments, flavors and colors into shapes that look like grains, Bob’s Red Mill keeps it simple. We take a whole grain and break it into a few pieces, then we mix it with other whole grains, seeds and nuts to bring you cereals with exceptional flavor, no tricks or gimmicks—just whole grains, as nature intended.
The nutritional benefits of these hot cereals are obvious, but it’s easy to forget when you’re rushing through the morning. Whole grains, these living seeds, are perfectly tuned to human nutrition. They gift us with a wondrous combination of fiber, protein, complex carbohydrates, vitamins, minerals and phytonutrients. Choosing these cereals over other breakfast offerings will leave you and your family feeling satisfied, nourished and fully charged to face the day.
Real whole grain cereals need cooking—and it’s easy. Our whole grain cereals must be cooked to unlock their nourishing power, and all it takes is a pot of water and a little time. Taking a few minutes in the morning to lovingly prepare a hot, nourishing breakfast can bring back something missing from our busy, modern lives. It can be a time to find a quiet moment in an otherwise chaotic world. Really, what’s 10 minutes out of the 1440 minutes in a day? Instead of choosing a quick-fix breakfast, celebrate the time it takes to cook these whole grains and savor what might be the only quiet time you get all day.
We are pleased to launch a new, wholesome Natural Almond Meal for all of your baking needs. Whether you follow a paleo, grain-free, or gluten free diet or simply like using almond meal to add extra richness to your baking, this flour is a must-have. Milled from whole almonds with their skin intact, this flour can be used in recipes for cookies, cakes, breads, pancakes and more! It even makes a wonderful low-carbohydrate coating for chicken, fish and other proteins.
The skins contribute a lovely caramel color to baked goods without affecting the flavor. And let me tell you, the flavor of almond meal is phenomenal. I can’t imagine anyone reading this hasn’t tried an almond, but if you’ve not baked with almond meal, it’s truly superb. You can replace up to 25% of the flour in your recipes with almond meal for a richer, more decadent baked good. Or, if you’re trying to watch carbs or gluten (for whatever reason), there are loads of fabulous recipes online now that use almond meal exclusively for everything under the sun.
Try these chocolate chip cookies for a real treat. This recipe is a great way to indulge without feeling guilty. I made these before a big trip last summer and they were perfect. They held up well, provided a punch of protein and a touch of sweetness while we slogged through airports and kept us from snacking on the over-priced junk food on the road. (P.S. I know the picture doesn’t exactly sell these cookies—they’re not lookers, but they are so good!)
Almond Chocolate Chip Cookies (GF, DF) Recipe by Sarah House
Preheat oven to 375°F. Line two baking sheets with parchment paper. Combine almond meal, baking soda and sea salt and set aside. Mix coconut oil and maple syrup in a mixer or by hand until creamy but not fully incorporated, about 5 minutes. Add whole egg, egg whites and extracts (if using) and mix for 2 additional minutes. Slowly add dry ingredients to egg mixture and mix briefly. Add chocolate chips and toasted almonds and mix until well combined. Place large rounded tablespoons onto prepared baking sheets, about 1-inch apart. Flatten slightly, to approximately 1-inch thickness. Bake until set and golden, about 15 minutes.
Makes 25 – 30 servings.
*To toast almonds, spread in an even layer onto a baking sheet. Toast in a 375°F oven for 7 – 10 minutes, stirring at least twice during baking for even browning.
I’m giving away a package of our new natural almond meal to five lucky winners. Everyone had such success with our giveaway last time, that we’re going to keep using this new app. Just follow the directions below to enter. If you have any problems, post it in the comments. We’ll select five winners at random from all who enter by 11:59 pm on 12/22. That’s only a few days away, so better enter fast!
If you’re not familiar with Lexie’s Kitchen, let me introduce you. Alexa Croft is an imaginative cook who creates recipes that are gluten, dairy, egg and soy free that anyone can enjoy. Inspired by her son’s dietary needs, she has created hundreds of recipes at Lexie’s Kitchen that are, quite frankly, astoundingly beautiful and delicious. A few weeks ago, she released her first cookbook Everyday Classics, a book filled with 68 tasty and essential recipes free from gluten, dairy, eggs and soy.
These are really simple, basic recipes for everything you need in your allergy-free aresenal- sandwich bread, cakes, cookies, pancakes, pizza, pie, and more! Lexie even includes things like how to make your own nut milks and dairy-free sauces. Everyday Classics goes beyond basics like bread and includes recipes for main dishes, breakfasts and desserts. This book would be perfect for anyone getting started on a special diet, though the recipes are so beautiful that an old pro would enjoy it, too.
Lexie has generously provided us with a copy to giveaway to a lucky reader and we’re pairing it with a bag of our Gluten Free All Purpose Flour and Organic Golden Flaxseed Meal (GF) to help the winner get started. To enter, simply follow the steps in the app below. We will pick a winner from all who enter by 11:59 pm on 12/12/13.
A long-time supporter of Bob’s Red Mill, Carol Fenster, author of Gluten Free 101 and 1000 Best Gluten Free Recipes, has partnered with RelishRelish.com to create GfreeCuisine. GfreeCuisine is a weekly recipe and menu-planning service that helps gluten-free families decide what to prepare for dinner during the coming week. For just $10 a month, subscribers receive 10 new menus (with side-dish selections) each Thursday. Subscribers choose 5 of the menus (one for each weeknight) and print out a customized grocery list, based on the 5 menus they selected. The grocery list is organized by sections of the grocery store, making shopping much more efficient.
All dishes are gluten-free and dairy-free and several are kid-friendly and vegetarian, as well. Recipes for a wide array of desserts and breads are also provided for subscribers. GfreeCuisine.com is a sister site to www.RelishRelish.com, a menu planner for non-gluten-free users.
I’m not one for meal planning, but I should be. This sounds like it would make gluten free life so much easier. I love the idea of getting a slew of new recipes each week that I could mix and match and I am absolutely wild about the idea of the program creating an organized shopping list for me. Sign me up!
Carol and her partners at GfreeCuisine have offered us three year-long memberships to give away to three lucky winners! How nice is that? How about starting off 2014 organized? How about kicking off your new gluten free diet with recipes, meal plans and shopping lists? Wouldn’t this be a lovely gift for someone who is new to the gluten free lifestyle? Yes! Yes! Yes!
Sadly, I can’t win, BUT YOU CAN! We’ve had a few complaints about Rafflecopter, so we’re trying a new app for this giveaway. Hate it? Can’t figure it out? Tell me in the comments. I’m really listening, honest. So to enter, simply follow the prompts below. No need to comment, simply enter your email address and you’re done! Then, if you want more opportunities to win, complete the bonus entries. If this is easy and no one has trouble, we’ll stick with this software.
Another beautiful and delicious pie made using our new Gluten Free Pie Crust Mix. A slice of this would be perfect with a cup of tea and a good book. Why do I always want to pair pie with a book? Guess lounging in an overstuffed armchair with pie and a book sounds pretty pleasant to me. This is the last in our series of amazing pie recipes for a while. We’ve been building up to something and it’s time to share…
Tomorrow kicks off the beginning of our Easy As Pie Pin to Win Sweeps! A what?? This is a really fun way to get inspired with delicious pies this holiday season using Pinterest. To enter, simply visit this page: http://sweeps.piqora.com/bobsredmill or visit our Facebook page. Fill out the form, follow Bob’s Red Mill on Pinterest and start pinning pictures of your favorite pies. Pin something from our Easy As Pie board or somewhere else. That’s it. Nothing wild and crazy. We’re just trying to spread the pie love! Once you’ve filled out the form and pinned a pie, you’ll be entered to win one of five Pie Box prizes. If you didn’t win our giveaway before, now’s your chance. Each Bob’s Red Mill PieBox will be filled with four packages of our new Gluten Free Pie Crust Mix, a pie server, a small recipe book and a $100 Bob’s Red Mill gift card. Not too shabby, eh? AND, to be sure that you have the best Christmas ever, we’ll make sure your prize arrives before the big day (assuming, of course, we get your contact info back quickly). Contest starts 11/15/13 and ends 12/15/13. See full contest rules here. Questions? Leave it in the comments and I’ll get back to you right away.
Honey Blackberry Pie
Contributed by: Sarah House for Bob’s Red Mill Test Kitchen
Preheat oven to 425°F.Remove dough from the refrigerator and let sit at room temperature until malleable. Roll 1/2 of chilled dough into a 12-inch circle between two pieces of heavy-duty plastic wrap. Remove top layer of plastic; invert and center dough over a 9-inch nonstick pie pan. Press crust into place, then remove remaining plastic wrap.
Toss blackberries with tapioca flour then add honey, lemon juice and orange zest. Pour into prepared pie shell.
Roll the remaining 1/2 of chilled dough into a 10-inch circle between two pieces of heavy-duty plastic wrap. Remove top layer of plastic; invert and center dough over filling. Press dough into place, then trim, seal and flute the edges. Cut four vents in the top dough using a decorative pattern (if desired) or create a lattice top crust.
If desired, brush top crust with an eggwash made from 1 egg whisked thoroughly with 1 Tbsp water.
Bake at 425°F for 15 minutes then reduce the heat to 350°F and continue to bake until the filling is set and beginning to bubble and the crust is golden, about 60 minutes.
If you’re looking for a little gluten free inspiration, Weeknight Gluten Free is just the ticket. The new book from Kristine Kidd is full of inspiring, quick and easy meals for even the most harried cook. This book proves that gluten free does NOT mean weird or different. The recipes focus on the amazing bounty of foods available for those on a gluten free diet. If you’re not gluten free, you won’t miss the gluten, we promise.
Weeknight Gluten Free is filled with beautiful photography and over 100 recipes. I had trouble picking which of these recipes to highlight- there are so many! From lighter meals like Crisp Socca with Burrata, Greens and Olive Dressing and Shrimp, Avocado and Peach Salad to heartier fare like Beef, Carrot and Edamame Stew and Lamb Burgers with Mint Greek Salad there is a meal for every night and every eater. Most recipes have about 10 ingredients, making it easy to plan a week’s worth of meals without breaking the bank. Another bonus- no crazy ingredients. Nothing you’ll have to make a special trip to a different market to find. I like that.
While this book is focused more on dinners than other meals, it does have a modest dessert section to round out an evening. Kristine provides information for getting started with gluten free cooking, a pantry guide and some basics for saving time in the kitchen—tips we all could use! She also includes a stellar “Basic Recipes” section at the back- easy things to have on hand for even faster meals like Quick Mashed Potatoes and Mint Pesto.
This book would be great for someone beginning a gluten free diet or a seasoned veteran. It’s not overly complicated, so even a new cook would be able to master these dishes. It’s also great for any mom or dad who need a little help getting dinner on the table. You can bet I’m picking up a copy for my collection!
Braised Carrots and Chickpeas with Yogurt Topping
Tender beans and sweet carrots are infused with enticing spices, and get a dollop of an Indian-inspired yogurt topping. White quinoa is a great substitute for couscous, and it is very high in protein.
Fresh Cilantro leaves and toasted Sliced Almonds for garnish
Makes 4 servings
1. Halve the carrots lengthwise and then quarter them crosswise. In a large For the topping, nonstick frying pan over medium heat, warm 2 tablespoons of the oil. Add the onion and carrots and sauté until the onion is tender, about 5 minutes. Add the paprika, cumin, cinnamon, ginger, and cayenne and stir for 10 seconds. Add the chickpeas, tomatoes with juices, raisins, and 1 cup (8 fl oz/250 ml) water. Sprinkle with salt and black pepper. Bring to a boil, reduce the heat, cover, and simmer until the carrots are just tender, about 20 minutes.
2. Rinse and drain the quinoa 4 times, and then place in a saucepan. Add 21⁄4 cups (18 fl oz/560 ml) water and a pinch of salt and bring to a boil. Reduce the heat to low, cover, and simmer until all the water is absorbed, about 15 minutes. Turn off the heat and let stand for at least 5 minutes.
3. In a small bowl, mix the yogurt and 1 tablespoon of the oil. Season to taste with salt and black pepper. Fluff the quinoa with a fork, and then mix in the remaining 1 tablespoon plus 11⁄2 teaspoons oil.
4. Divide the quinoa among warmed plates. Season the chickpea mixture to taste with salt and black pepper and spoon over the quinoa. Spoon the yogurt on top. Sprinkle with cilantro and almonds and serve right away.
To enter, follow the prompts below (be sure to click on the “leave a comment” to see what the secret question is, then click on “I did it”) and we’ll select one winner at random from all who enter by 11:59 pm on 11/10/13.
Did you know that the phrase “Easy as Pie” actually refers to eating pie? Yeah, me neither. I got curious one day after we started playing around with this new product. I knew it couldn’t be right, because making pie is anything but easy. Turns out that I was right about the saying and wrong about making pie. This new pie crust mix that we’ve just released is really easy to make. As with any pie crust, the key points are cold butter (or shortening), ice cold water and a little patience.
I am not joking when I say that we must have tested at least a dozen slightly different flour blends before picking the one that we felt produced just the right results. There was a time this summer when there was a new apple pie (or two) to taste every single day at our office. It got to the point where you sort of counted on that piece of pie to go with your cup of coffee. We tested A LOT of pie and the thing we heard over and over again was, “is this really gluten free?” People didn’t believe that a gluten free crust could produce results like a wheat-based crust. It was flaky and buttery and all the delicious things a pie should be. It wasn’t pale or gummy or hard-as-a-rock. Our pie was golden brown, light and crispy.
We have blended very fine rice flours with potato starch and tapioca flour to produce a beautiful texture and added a dash of xanthan gum to help the crust hold together and a sprinkle of sugar and sea salt to complement your fillings. The crust is not too sweet, so it’s perfect for savory or sweet pies. Not only did we work really hard on the recipe, but we spent a lot of time on the directions. We want your gluten free pie crust to be perfect! On top of that, we developed quite a few stellar pie recipes to inspire you in the kitchen. From apple and pumpkin pie to turkey pot pie, strawberry hand pies and almond pear galettes, you can find all of our delicious pie recipes here.
Now, we want you to try it!
WIN IT I am giving away not one, not two, but FIVE gluten free pie crust sets. Each set will include two packages of gluten free pie crust mix, a recipe book and a pie server, all contained in a beautiful, hand-crafted Pie Box. You’ll be all set for your holiday gatherings. If you don’t win, we’re going to be doing some more fun promotions as the holidays grow closer, so watch the blog or our Facebook page for more opportunities to win.
To enter, follow the prompts below (be sure to click on the “leave a comment” to see what the secret question is, then click on “I did it”) and we’ll select five winners at random from all who enter by 11:59 pm on 10/23/13.