New Gluten Free Pie Crust Mix from Bob's Red Mill

Our NEW Gluten Free Pie Crust Mix is Easy-As-Pie {Giveaway}

by Cassidy Stockton in Contests, Featured Articles, Gluten Free

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.

New Gluten Free Pie Crust Mix from Bob's Red Mill

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! New Gluten Free Pie Crust Mix from Bob's Red Mill

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.

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Power Hungry: Get Up and Goji Bars {Giveaway}

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

I love when the universe comes together at just the precise moment and allows something to work out beautifully. That happened recently to me with Camilla Saulsbury. I met Camilla, who writes the blog Power Hungry, at BlogHer Food last June. She was very excited about her new book, Power Hungry: The Ultimate Energy Bar Cookbook. We talked for a bit and I became excited about her book, too. Plus, I managed to convince her to enter Spar for the Spurtle and she did. Not only did she enter, she was selected to be a finalist with her recipe for Caledonian Dolmades (which we’ll be sharing very soon). While she was here, she kindly gave me a copy of her new book. One thing lead to another and here I am to share a recipe and give away three copies of the book just in time for October Unprocessed. How perfect is that?

Power Hungry

You guys, this book is awesome. It is brimming with recipes for making your own wholesome energy bars with unprocessed ingredients. A few recipes incorporate protein powder, which, if you’re following October Unprocessed, can just be skipped for the month. Unlike store-bought energy bars, each bar, ball and cookie uses wholesome ingredients like whole grain oats, nuts, dried fruit and incorporates power foods like goji berries, chia seed, quinoa and flax while leaving out all that extra junk. Camilla is a phD-toting fitness trainer, endurance athlete and mom who knows all about how to fuel up for your next run, race or ride. These bars are perfect for tossing in your backpack for your next hike or packing in your child’s lunch.

With over 150 variations on granola bars, power bars, and gels- yep, even gels- Power Hungry is just the book to inspire you to make some great DIY choices about your snacks. I’m keeping a list of the recipes I’m trying soon- Quinoa Chia Apricot Bars, Greek Yogurt Muesli Bars, Green Tea and Ginger Bars, Dark Chocolate Peanut Butter Protein Bars… I won’t list off the ENTIRE book here, but you get my drift. There are a lot of really amazing sounding recipes. Power Hungry also gives you good background information about the ingredients in the bars and has a whole section of recipes for recreating your favorite packaged bars.

SparFinalists

Camilla Saulsbury (L) with fellow Spar for the Spurtle finalists, Carl Youngmann and Paula Todora

Camilla has offered us three copies of Power Hungry to give away. With each book, we will include a package of chia seeds, flaxseed meal and hemp seeds so you’re ready to rock and roll when you receive the book. Follow the directions below to enter. If you have any issues getting the app to work, please contact me in the comments and we’ll figure it out. Contest ends 10/4 at 12:01 am PST and is open to US and Canadian residents only.

Get Up and Goji Bars

GET UP AND GOJI BARS

From POWER HUNGRY by Camilla V. Saulsbury

Those who know and love me will tell you I am very frugal (except they would likely select a less flattering adjective). I prefer to say that I am careful with my spending, especially when it comes to food shopping. I tell you this because I am not the person at the health food store throwing every new superfood into my hand-basket with nary a thought of price; rather, I’m the woman making a beeline to the bulk goods and comparing the price per ounce on every item. So when I do recommend a particular superfood-splurge, it’s because I think it’s truly worth it. Case in point, goji berries. Goji berries are bright orange-red berries that come from a shrub that’s native to China and they have a unique taste akin to dried cherries and cranberries. A lot of nutrition gets packed into a single berry, including powerful antioxidants, 18 different amino acids, and up to 21 trace minerals, including zinc, iron, copper, and calcium.

MAKES 16 BARS 

  • 1 cup packed pitted, soft Dates
  • 1 cup Warm Water
  • 1/3 cup natural, unsweetened raw Nut or Seed Butter (e.g., peanut, cashew, or sunflower)
  • 1/2 teaspoon ground Cardamom
  • 1 2/3 cups Old-Fashioned or Quick-Cooking Rolled Oats
  • 2/3 cup dried Goji Berries, dried Cherries, or dried Cranberries, finely chopped
  • 1/2 cup raw Cashews, chopped
  • 1/2 cup unsweetened Flake or Shredded Coconut
  • 1/3 cup Chia Seeds or Poppy Seeds
  • 2 Tbsp Flaxseed Meal

1. Line an 8-inch square baking pan with foil or parchment paper and grease the pan with coconut oil or vegetable oil.

2. Combine the dates and warm water in a small bowl. Let stand for 5 to 10 minutes until fruit is soft (time will vary according to the dryness of the dates). Drain and pat dry with paper towels.

3. Place the dates, nut or seed butter, and cardamom in a food processor and process until the mixture forms a thick paste; transfer to a large mixing bowl.

4. To the date mixture, add the oats, goji berries, cashews, coconut, chia seeds, and flaxseed meal; stir until well mixed (mixture will be very stiff).

5. Transfer the mixture to the prepared pan. Place a large piece of parchment paper, wax paper, or plastic wrap (lightly greased with coconut or vegetable oil) atop the bar mixture and use it to spread and flatten the mixture evenly in the pan; leave the paper or plastic wrap to cover. Refrigerate for at least 1 hour.

6. Using the liner, lift the mixture from the pan and transfer to a cutting board. Uncover and cut into 16 bars.

BAR TIPS

—Use raw, dehydrated coconut if following a strictly raw diet; if not, feel free to use regular unsweetened flake or shredded coconut and any variety—including roasted— of natural, unsweetened nut or seed butter.

—Cardamom adds an exotic flavor to these bars, but you can skip it if it’s not already in your pantry. Consider adding an equal amount of ground ginger in its place.

BAR KEEPING

Tightly wrap the bars individually in plastic wrap. ROOM TEMP: 2 days REFRIGERATOR: 1 week FREEZER: 3 months in airtight container; thaw 1 hour.

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Whole Grains Month: Recipe Roundup {Giveaway}

by Cassidy Stockton in Contests, Featured Articles, Recipes, Whole Grains 101

September is one of our favorite months at Bob’s Red Mill. Of course, I could probably say that about any month- we’re a pretty happy bunch here. We love that the weather is turning cooler, forcing us to move inside and relish in our baking again. The air has a perfect crispness, just like a really good apple. The farmer’s markets are brimming with produce that is just begging to be baked into pies or canned and preserved for the dark days of winter. Kids head back to school, giving parents a much-needed break during the day. Football season starts again, as baseball winds down. I mean, it’s just a really great month. There is so much to be celebrated!

September is also National Whole Grains Month and that is, in our opinion, the very best thing about September. All of the above things can be celebrated with some delicious whole grains. We’re not talking about just baking whole wheat bread or serving brown rice at dinner, we’re talking about fabulous pies crusts, chewy pizza dough, homemade crackers… really, we could go on and on. Whole grains are so versatile and each offers different flavors and textures to breathe new life into your meals. Not to mention that they are full of fiber, protein and vitamins. Swapping whole grain kernels for white rice or pasta is easy. Replacing half or all of the flour in your recipe with whole wheat flour can increase the nutrition of your recipe, as well as bring a new flavor to the baked good. There is almost nothing that can’t be done with whole grains. Sure, making a white cake is a little challenging, as are some of the more fine pastries, but a blend of half white and half whole wheat pastry flour can yield surprisingly delicate treats.

WheatBerries

Here are some of our favorite whole grain recipes to try for every meal of the day. To get you started, we’re giving away a sweet $50 gift card for our website so you can stock up on your favorite whole grains and maybe even try something new. See below for details on how to enter.

GF: Gluten Free
V: Vegan

Baking

Sides

Mains

Soups

Breakfast

Win a $50 Gift Card for Bob’s Red Mill.com 

It’s a pretty simple process, but we’ve had some complaints about the entry system, so here are some basic directions.

1. Post a comment on this blog post telling me your favorite way to use whole grains.
2. Sign in to the app below (either make an account or sign in with your Facebook account).
3. Click on “I did this.”
4. Follow the directions in the app for further entries.

If you don’t click on “I did this” or don’t leave a comment on the post, you will not be entered. The other options are not mandatory, so if you can’t figure them out, no big deal.

I will pick a winner at random from all who enter by 12:01 am on 9/12/13.

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Win it: Spar for the Spurtle + Mad Hungry Giveaway

by Cassidy Stockton in Contests, Featured Articles, Golden Spurtle

One of our judges for the Spar for the Spurtle cook off is Lucinda Scala Quinn, creative genius behind Mad Hungry. She has written five cookbooks, including two Mad Hungry cookbooks, writes the Mad Hungry blog, hosts Mad Hungry TV and even has a weekly SiriusXM radio show. Lucinda is also the Executive Director of Food and Entertaining for Martha Stewart Living. On top of that, she’s a mom to three boys, a full-time job that never ends, no matter what their age. Lucinda has made it her mission to bring back the family meal, which is something we can really get behind. She’s a busy gal, to say the least. Yet she has somehow found time in her very full life to create her own Mad Hungry spurtle.Lucinda Scala Quinn

The Mad Hungry spurtle is not your average spurtle, either. These spurtles are made from bamboo, which helps keep the microbes at bay, and they have a more evolved shape. These spurtles are not the dowel-like traditional Scottish spurtles, but a perfect marriage between a spurtle and a spatula. Everyone at our office agreed that it would be much easier to taste your oatmeal from one of these beauties. The same rules apply, though—always, ALWAYS stir your oats clockwise. No one needs those pesky bad spirits stirred into their oats.

We are thrilled to be welcoming Lucinda to Bob’s Red Mill for Spar for the Spurtle. To share our excitement with you, we’re teaming up with the Mad Hungry folks to offer you a stellar prize package for five, yep FIVE, lucky winners.

Mad Hungry + Bob's Red Mill GiveawayEach prize pack will contain a copy of Lucinda’s cookbooks- Mad Hungry: Feeding Men and Boys and Mad Hungry Cravings, a Mad Hungry spurtle and a package of our favorite oats—two packages of Steel Cut Oats, a package of Scottish Oatmeal and a package of Old Fashioned Rolled Oats. (We will be more than happy to accommodate gluten free winners with gluten free oats.) To enter, follow the prompts below (be sure to check out the required comment question under “Leave a Blog Post Comment”). We’ll pick five winners at random from all who enter by 12:01 am on August 16th, 2013. Contest is limited to US and Canada residents 18 and over (official rules in the app below).

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Announcing the Third Annual Spar for the Spurtle Finalists

by Cassidy Stockton in Featured Articles, Golden Spurtle

Our team of illustrious judges had their work cut out for them this again this year. With over 80 entries in Spar for the Spurtle, narrowing it down to just three finalists meant watching a lot of videos! There was a lot of discussion about whether the dish could really be done in 30 minutes and how it would be received in Scotland. With five years of Golden Spurtle competition under their belt, the judges felt confident about what the Scottish judges are looking for in a winning dish. While I was not privy to the internal discussion, I know they had a very hard time narrowing it down to just three winners and could have easily picked ten.

I think the judges chose well with these three winners. Each dish is different and demonstrates a creative use of oats, proving, once again, that oats are not just for breakfast. We’ll be working to get recipes for each video and put them up on our site soon. Without further ado, here are our finalists. Congratulations to the three finalists and our most sincere thanks to everyone who entered!

Camilla Saulsbury with Caledonian Dolmades

Carl Youngmann with Buttered Oats Brittle

Paula Todora with Golden Eggrolls with Steel Cut Oats, Apples, Walnuts and More!

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Winning a Trip to Scotland Has Never Been So Easy

by Cassidy Stockton in Contests, Featured Articles, Golden Spurtle

The clock is ticking and the deadline for entering Spar for the Spurtle is looming! You have until July 22nd, 2013 to submit your video for a chance to win a trip to Scotland. It’s so easy to enter, here’s what you need to do:

  1. Think up what you imagine is the very best dish using oatmeal ever. Need inspiration? Check our our Pinterest board.
  2. Visit SparfortheSpurtle.com to read the rules of entry. Here, I’ll boil it down for you. The video has to be less than 3 minutes long. The recipe has to be cooked and completed in under 30 minutes, using no more than two burners (no oven and no extra appliances). You have to use steel cut oats. That’s about the gist of it.
  3. Shoot a video. It doesn’t have to be fancy and it doesn’t have to use state-of-the-art equipment. You can use your smart phone or any thing that shoots digital video. It just has to be under 3 minutes and give us some idea of your dish.
  4. Submit your entry on the Spar for the Spurtle site.

SparSpurtle_Logotype

See? Easy! Here’s just some of what you could win…

  • A trip to Portland to tour Bob’s Red Mill, meet Bob and compete for a crowd of adoring fans and three celebrity judges
  • An all-expenses paid trip for TWO to Scotland
  • $2500 cash
  • Bragging rights as winner of the American heat for the Golden Spurtle World Porridge Competition

Not to mention that you could end up being the World Porridge Champion. Last year, our Spar for the Spurtle Winner, Laurie Figone won the Specialty category and took home an awesome trophy.

So what have you got to lose?

Still not sure? Check out this year’s competition so far.

ThisCouldBeYou2

 

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Millet Fritters with Feta, Spinach and Golden Raisins

Gluten Free Girl Every Day {Giveaway} :: Millet Fritters with Feta, Spinach and Golden Raisins

by Cassidy Stockton in Featured Articles, Gluten Free, Recipes

In honor of Celiac Disease Awareness Month, we are bringing you three beautiful gluten free cookbooks that we think are worth purchasing to have on hand or gifting to someone new to the gluten free diet. The second, Gluten Free Girl Every Day is something that anyone—gluten free or otherwise—can enjoy.

Gluten Free Girl Every Day

The highly anticipated third book from Shauna and Daniel Ahern, aka Gluten Free Girl and the Chef lives up to the hype. It’s quite simply, beautiful. It’s well written and the photography is lovely. Shauna writes from the heart and her recipes are an extension of her zest for life.

This cookbook isn’t about expensive ingredients or fancy techniques and it’s is most definitely not about what you can’t have (gluten). This book is about cooking balanced, wholesome meals with ingredients that you CAN have. You won’t miss the gluten, we promise. This is what has made Gluten Free Girl, both the blog and the previous two books, really shine. The recipes are solid and gluten simply isn’t missed. That’s not to say that this book excludes baking. Shauna includes her go-to flour blend and a wide variety of ways to use it: Biscuits with Sausage Gravy, Peach Brown Butter Buckle,  Fresh Gluten-Free Pasta, Chocolate Chip Cookies with Hazelnuts, to name a few.

I value that anyone could pick this book up and make a recipe without feeling stumped or confused. But what I love about Gluten Free Girl Every Day is the “Feel Like Playing?” sections with most of the recipes. These little gems give you tips for tweaking a recipe or substituting ingredients that you might not have on hand or simple twists to take it in a new direction. That, to me, is something special. Make a recipe once as is, then, try it again with the “Feel Like Playing?” tips for a delightful variation.

Suffice to say, we love the book. Enjoy this recipe (we sure did- even Bob who notoriously detests raisins) and enter to win a copy of Gluten Free Girl Every Day. Houghton Mifflin Harcourt has generously offered up three copies of this book and we’re going to pair each book with a package of millet flour, sweet rice flour and potato starch so that you can get started with this book right away. This giveaway is open to US and Canadian residents only, please see complete terms and conditions in the app below. To enter, simply follow the prompts below (be sure to read what the question is for commenting). The giveaway will run until 12:01 am on 5/28/13.

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Millet Fritters with Feta, Spinach and Golden Raisins

Millet Fritters with Feta, Spinach, and Golden Raisins

These little millet fritters are something special. We were inspired by our friend, Heidi Swanson, and the recipe for her quinoa fritters in her wonderful cookbook, Super Natural Every Day. I loved the idea of repurposing some leftover cooked grains into something that shimmered. Millet is wonderful since it has such a neutral taste. It takes on the flavors of sage, golden raisins, fresh spinach, and French feta. Okay, I want some right now!

  • 2 cups cooked Millet
  • 3 large Eggs
  • 1 Yellow Onion, peeled and chopped
  • 2 cloves Garlic, peeled and chopped
  • 1 teaspoon finely chopped fresh Sage (use 1⁄2 teaspoon dried if you want to)
  • 1⁄2 teaspoon Kosher Salt
  • 2 cups chopped fresh Spinach
  • 1⁄2 cup Golden Raisins
  • 1⁄3 cup French Feta Cheese
  • 1 cup Gluten-Free Breadcrumbs
  • 2 tablespoons Extra-Virgin Olive Oil

Making the fritter dough. Combine the millet, eggs, onion, garlic, sage, and salt in a large bowl. Toss together with a rubber spatula (or, really, your hands). When fully combined, add the spinach, raisins, and feta and toss together. Add half of the breadcrumbs and combine together. Let the mixture sit for a few moments to give the breadcrumbs a chance to absorb some of the moisture.

If you can form the mixture into a small patty, easily, you’re done. If the fritters still feel wet, add more of the breadcrumbs, a bit at a time. You should be able to pinch together a bit of the mixture and have it stick together without oozing.

Frying the fritters. Set a large skillet over medium heat. Pour in the oil. When it has heated, add 6 or 7 fritters to the skillet, taking care to not overcrowd. Cover the skillet and cook the fritters until the bottoms have browned, 5 to 10 minutes. Flip the fritters and cook until the second side has turned a golden brown, about 5 minutes more. Put the cooked fritters onto a wire rack and cook the remaining fritters.

Feeds 4 to 6

Excerpted from Gluten Free Girl Every Day, © 2013 by Shauna James Ahern. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

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Snickerdoodle Muffins

Simply Allergy-Free: Snickerdoodle Muffins {Giveaway}

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

In honor of Celiac Disease Awareness Month, we are bringing you three beautiful gluten free cookbooks that we think are worth purchasing to have on hand or gifting to someone new to the gluten free diet. The first, Simply Allergy-Free by Elizabeth Gordon, works for anyone who must avoid gluten, dairy, soy, nuts and eggs.

Simply Allergy-Free (available from Amazon) is a book of modest size, but absolutely packed with simple, delicious recipes that anyone can enjoy. This book begins with a section on the ingredients Gordon favors (and how to shop for them) and a lovely substitution guide. Main course recipes include: Bang Bang Chicken, Polenta Pizza, One Pot Quinoa with Spinach, Pomegranate and Yams, Beef Tostadas. Sides range from Chickpea French Fries and Curried Cauliflower to Gazpacho Salad. Simply Allergy-Free has a chapter dedicated to dips and sauces (Green Curry Paste anyone) followed by a long chapter on desserts, which includes Candy Bar Pie, Rocky Road Cookies and Soft Salted Caramel, to name a few. Most recipes are accompanied by gorgeous photography from Melanie Bauman and Lorna Palmer, always a bonus in my book.SimplyAllergyFree

I can be a bit skeptical about recipes that leave out gluten, dairy and eggs, but once we tried these Snickerdoodle Muffins, I was sold. These disappeared quickly when we made a batch at the mill. These muffins taste just like a cinnamon sugar donut. The worst thing about these? You have to lick your fingers to get all of the cinnamon sugar off. Make these for your next gathering and serve alongside coffee or with a glass of (non dairy) milk. No one will ever suspect that they are allergen-friendly.Snickerdoodle Muffins (GF, V)

Hands down, the best thing about this book? The recipes are made with simple, common ingredients. You can easily pick out one of the recipes for dinner, head to your pantry and have it on the table in 30 minutes. Not all of the recipes are that quick, but you get my drift. These dishes are delicious because they use real food ingredients, the missing allergens will not be, ahem, missed.

Elizabeth has generously offered us a copy of this book to give away to one lucky reader. In addition to the book, we’ll kick in a package of our Gluten Free Sorghum Flour and White Rice Flour so you can make these muffins right away. To enter, simply follow the prompts in the app below (please note that commenting is mandatory and you can find the question in the prompt). We’ll pick a winner at random from all who enter by 11:59 pm on May 15th, 2013.

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Snickerdoodle Muffins

from Simply Allergy-Free, by Elizabeth Gordon

Makes 12 muffins

  • Canola Oil
  • 1-1/3 cups White Rice Flour
  • 1/2 cup Potato Starch
  • 1/4 cup Sorghum Flour
  • 1 cup Sugar, divided
  • 1 Tbsp Baking Powder
  • 1 tsp Xanthan Gum
  • 1/2 tsp Baking Soda
  • 1/2 tsp Salt
  • 1/4 cup Coconut Oil, melted (or liquid)
  • 1 cup Non-Dairy Milk of choice
  • 1 Tbsp Cider Vinegar
  • 1 tsp Vanilla Extract
  • 1/4 cup Unsweetened Applesauce, at room temperature
  • 1 tsp ground Cinnamon
  1. Preheat the oven to 375°F and grease (do not line) twelve muffin cups with canola oil.
  2. In a liquid measuring cup, add cider vinegar to non-dairy milk and let sit 5 minutes.
  3. In a large mixing bowl, whisk together the rice flour, potato starch, sorghum flour, 1/2 cup sugar, baking powder, xanthan gum, baking soda, and salt.
  4. In another large bowl, mix together the melted coconut oil, milk/cider vinegar combination, vanilla extract, and applesauce. Mix the liquid ingredients until they are smooth.
  5.  Make a well in the center of the dry ingredients and pour in the wet ingredients all at once. Stir the batter until all of the ingredients are thoroughly incorporated.
  6. Pour the batter into the prepared muffin tins and bake in the preheated oven for 14 minutes or until a toothpick inserted in the center comes out clean. Remove the tins from the oven and let the muffins rest in the tins for 5-7 minutes or until they are cool enough to handle but still warm.
  7. While the muffins are cooling, stir together the remaining 1/2 cup sugar and the ground cinnamon in a wide but shallow bowl.
  8. When the muffins are cool enough to handle, roll each muffin in the cinnamon and sugar mixture until they are completely covered on all sides. Transfer the muffins to a wire rack to cool slightly and then serve warm, immediately, or let them cool completely.
  9. Leftovers may be stored at room temperature in an airtight container for up to a day.

NOTE: [Elizabeth] likes using unrefined coconut oil in this recipe because the coconut flavor lends a buttery flavor to the muffins, but if you do not like the coconut flavor, use refined coconut oil instead.

 

 

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Win a Trip to Scotland: Spar for the Spurtle!

by Cassidy Stockton in Contests, Golden Spurtle

Get your spurtles ready, it’s time for the Third Annual Spar for the Spurtle American Porridge Making Championship!

Entering is easy — simply submit a short video demonstrating how to make your recipe and submit it via our entry page. Deadline to enter is July 22nd, 2013. Once we’ve reviewed the videos and selected the finalists, we’ll fly three lucky cooks to Portland, Oregon, to compete in a live cook-off. The cook-off winner scores the grand prize — $2500 cash and an all-expenses-paid adventure to Scotland to represent Bob’s Red Mill at the Golden Spurtle World Porridge Making Championship on Saturday, October 5th, 2013!

Be sure to read all the details, including the official rules on the About page, and if you need a little added inspiration, check out the videos. When you’ve done so, you’ll be ready to kick up your kilts and Spar for the Spurtle!

Visit Spar for the Spurtle for more information and to throw your porridge into the ring for a chance to spar for the spurtle!

Spar for the SpurtlePrizes

Based on the video submissions, three finalists will be chosen to receive the ultimate trip for Bob’s Red Mill fans. The finalist prize package includes:

  • Roundtrip airfare to Portland, Oregon
  • Three-nights’ accommodations at a downtown Portland hotel
  • A tour of Bob’s Red Mill led by company founder Bob Moore
  • A gift basket filled with Bob’s Red Mill products and merchandise
  • $100 Bob’s Red Mill Gift Card
  • A spot in the live cook-off for a chance at the Grand Prize
  • $100 for cook-off supplies

The winner of the live cook-off will receive the Grand Prize, which includes the following:

  • Round-trip airfare for two to Scotland to represent the Bob’s Red Mill team at the 20th annual Golden Spurtle World Porridge Making Championship in October 2013
  • Two nights’ accommodations in Edinburg, three nights’ accommodations in Carrbridge (for two)
  • Rail transportation between Edinburgh and Carrbridge (for two)
  • $2500 cash

Recipe Requirements

If you have an original recipe that makes use of Bob’s Red Mill Steel Cut Oats that you think could contend for the title, simply make a short (less than three-minute) video detailing the recipe and how to make the dish.

Recipe Tips   

Flavor Matters

In case you didn’t know, flavor will rule the day. Judges will be looking for a dish that blends ingredients harmoniously and can be prepared in 30 minutes or less. They’ll also have on eye on flavors that have universal appeal and make oats really shine. Dishes can be sweet or savory, but steel cut oats should be the star of your dish.

Looks Matter

When it comes to porridge, taste is paramount. But how it looks is important, too. Get creative with your video and plating, with hundreds of entries, something that stands out will get the judges attention. Judges will be looking for something with flair to bring to Scotland.

Time Matters

Get creative, but know that the winning dish will need to be cooked on the stovetop using only two burners and able to be created from start to finish within 30 minutes. Oats may be soaked or toasted prior to the start of the 30 minutes, but they cannot be cooked in any way. Other ingredients can be prepped (sliced, diced, candied) and ready to go before the clock starts ticking.

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Muesli Mayhem Winners

by Cassidy Stockton in Contests, Featured Articles

We had quite a competition for our Muesli Mayhem Recipe Contest. It was neck-and-neck for the winning spots. Without further ado, the winners of the competition are…

FIRST PLACE

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

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

SECOND PLACE

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

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

 THIRD PLACE

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

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

And our giveaway winner is Teri Capalby. Congratulations Teri! Look for an email from us soon.

Congratulations to all of our winners. Everyone did a beautiful job and we appreciate your help in picking the winning dishes.

About The Author
Cassidy Stockton Google: Cassidy Stockton
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