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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Cassidy Stockton Google: Cassidy Stockton
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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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Cassidy Stockton Google: Cassidy Stockton
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Muesli2

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.

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Cassidy Stockton Google: Cassidy Stockton
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GF Muesli Contest

Gluten Free Muesli Photo Contest Winners

by Cassidy Stockton in Contests, Featured Articles

A big thanks to everyone who entered our Gluten Free Muesli photo contest on Instagram and Pinterest. We had a lot of fun seeing how you used our gluten free muesli and how you share it with those you love. Our winners were selected at random from all of those who entered and used the hashtag #gfmuesli. In no particular order, they are:

Instagram:

  • Lily_Lufkin_24601
  • JKlahn9289
  • Wendylizo

Pinterest:

  • Kit M
  • Becky A Johnson
  • Élan Buendia

If you were a lucky winner, please email me at Cassidy@bobsredmill.com to claim your sweet prize pack. For those of you who didn’t win, we’ll be having more fun contests in the future, so be sure to keep up to date with us. Cheers!

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Cassidy Stockton Google: Cassidy Stockton
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Muesli2

Muesli Mayhem {Giveaway}

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

To get everyone revved up about our new Gluten Free Muesli, we asked some of our favorite bloggers to take a bag of it and create something fun and delicious. They really outdid themselves. These recipes are beautiful and we hope they inspire you to try something new when enjoying our muesli. They all did such a nice job, that we’re having trouble picking our favorite.

Help us choose a winner by voting for your favorite creation. Tell us in the comments which of these recipes should win the grand prize and you’ll be entered to win a prize pack that contains two packages of our Gluten Free Muesli and two Bob’s Red Mill products of your choice (excluding bulk sizes). Many of these bloggers are giving away muesli, too. We’ve indicated which ones are up and running so you can head over and enter to win even more muesli. If that isn’t enough, you can join the fun by taking a picture of yourself with a package of our gluten free muesli and enter our Pinterest and Instagram contests. Read more about that contest here. There are so many ways to win and it’s so easy to enter! Vote for as many recipes as you like, but each person will only be entered to win once. Voting is open until May 2nd at 11:59 pm.

Here they are in no particular order…

Note: To get the recipe, simply click on the link to their blog in the caption, this will take you right to the recipe.

Gluten Free Muesli Bar Recipe:: Amie Valpone, The Healthy Apple

Gluten Free Muesli Bar:: Amie Valpone, The Healthy Apple

Five-Spice Muesli Granola (and Peach-Greek Yogurt Parfaits) :: Heather Sage, A Sage Amalgam {GIVEAWAY}

Five-Spice Muesli Granola (and Peach-Greek Yogurt Parfaits) :: Heather Sage, A Sage Amalgam {Giveaway}

Gluten Free Peanut Butter Muesli Bars:: Janel Ovrut Funk, Eat Well with Janel

Gluten Free Peanut Butter Muesli Bars:: Janel Ovrut Funk, Eat Well with Janel

Muesli Morning Cake Gluten-Free:: Jean, Delightful Repast

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

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

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

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

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

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

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

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 {Giveaway}

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

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

Hedgehog Muesli Bars:: Ericka Sanchez, Nibbles and Feasts

Hedgehog Muesli Bars:: Ericka Sanchez, Nibbles and Feasts

 

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

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

 

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Cassidy Stockton Google: Cassidy Stockton
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GF Muesli Contest

Click it to win it: Gluten Free Muesli Photo Contest

by Cassidy Stockton in Contests, Featured Articles, Gluten Free

Get your digital cameras ready, we want to see your pictures! We are running a contest on Pinterest and Instagram to see your best pictures of our new Gluten Free Muesli. Two sites, two categories = 4 entries! We want to see you enjoying our new Gluten Free Muesli and what you’re doing with it. We have some fabulous prizes for six winners. So grab your camera and grab a bag of our Gluten Free Muesli and get creative.

Our new gluten free muesli is some of the best muesli we’ve ever tasted- gluten free or otherwise. It’s quickly become a favorite of our employees and we’re confident that you’ll enjoy it too. Don’t know where to find our new muesli? Check our store finder for stores in your area that carry our products. If you can’t find it locally, you can buy it on our website and from other online retailers, such as Amazon or Vitacost.

Contest Details:

Categories:

  • Snap a photo of yourself (or your kid or your dog) enjoying our Gluten Free Muesli (package must be in the picture). See Bob below for an example.

Gluten Free Muesli Photo Contest

  • Snap a photo of something you made using our Gluten Free Muesli (package must be in the picture). This can be a simple bowl of cereal or the most elaborate batch of muesli coated whatzits ever! See our Muesli Bread below for an example.

Muesli Bread

How to Enter:

  • To enter, access Instagram through their mobile app and follow these steps (get app here):a) Take a photo showcasing a picture in one of the two categories listed above.b) Upload the image(s) to Instagram.c) Hashtag the image(s) with #gfmuesli.d) Make sure that your account is set to ‘public’.
  • To enter, access Pinterest through their mobile app or website and follow these steps:

    a) Take a photo showcasing a picture in one of the two categories listed above.

    b) Pin the image(s) at Pinterest on whichever board best suits your photo (it does not matter which board, as long as you use the hashtag).

    c) Hashtag the image(s) with #gfmuesli.

    d) Remember that your boards must be set to ‘public’.

Prizes:

  • Bob’s Red Mill will pick the three photos from each category at random from all who enter. There will be a total of six winners.
  • Prize pack includes:
    • A case of our Gluten Free Muesli
    • A beautiful Le Creuset Cereal Bowl
    • $50 Bob’s Red Mill Gift Card

    Gluten Free Muesli Photo Contest

Contest Dates:

  • Contest runs from April 1, 2013 at 12:01 am (PST) to April 30, 2013 at 11:59 pm (PST).

millstone

Contest Rules & Regulations:

By registering for this contest, entrant agrees to be bound by and comply with the following rules:

1. The Contest is open to US and Canadian residents only, aged 13 years and older (“Eligible Entrant”).

2. The Contest starts at 12:01 am PST on April 1, 2013 and ends April 30 at 11:59pm PST.

3. The judging process will take place immediately following the end of the contest. Six winners will be chosen at random from all who enter.

5. Your Instagram and Pinterest profile settings must be PUBLIC and the eligible photos must be tagged #gfmuesli.

6. Inappropriate, obscene, threatening, dangerous, or abusive content is not permitted, and those entries will be disqualified. No spam or unlawful content is permitted. All content must comply with Instagram terms of use.

7. The contest is free of charge, and the entrant may submit up to four total entries.

8. If you are awarded a prize and are unable to claim your prize, there is no in place compensation. The giveaways are non-transferable and cannot be redeemed for cash.

9.  The winners will be notified via Instagram, Facebook, Twitter, Pinterest and on our website on or by May 3, 2013. If the winner does not respond to the notification within ten (10) business days, another winner will be chosen. Failure to respond within ten (10) business days shall mean that the winner forfeits the prize.

11. The entrant agrees to all Bob’s Red Mill general website terms and conditions listed here.

12. The entrant agrees to all Instagram terms and conditions listed here and Pinterest terms and conditions listed here.

14. Neither Bob’s Red Mill nor its officers, directors, employees, agents, successors, or assigns shall be liable for any loss, costs, damage, injury, or any other claims incurred as a result of the entry in the contest or the usage of a prize by any winner.

15. Entrant acknowledges and agrees that Bob’s Red Mill shall have no obligation to post, display, or otherwise make publicly available any Materials submitted by entrant.

16. Each entrant acknowledges and agrees that Materials submitted by the entrant may be made available by Bob’s Red Mill for viewing, rating, reviewing, and commenting by the public.  By submitting Materials to Bob’s Red Mill, entrant waives any privacy expectations that entrant may have with respect to the Materials.

17. Winners may not request substitutions of prize winnings. All winners are solely responsible for any and all taxes and/or fees as well as all additional costs that may be incurred.

18. If the specified prize becomes unavailable for any reason, Bob’s Red Mill in its sole and absolute discretion may substitute a prize of like or equal value.

19. A contest is null and void in any jurisdiction where prohibited by law.

20. Bob’s Red Mill reserves the right in its sole and absolute discretion to terminate any contest at any time without prior notice.

21. Bob’s Red Mill reserves the right in its sole and absolute discretion to alter any contest rules at any time.

22. Winners are selected at random, the odds of winning depend upon the number of entries received and cannot be determined in advance.

23. No purchase or payment of any consideration is necessary to enter the contest.

24. A list of winner(s) will be made available via the contest website.

25. Bob’s Red Mill reserves the right to condition the award of prizes upon the execution by the winner(s) of a publicity release (without compensation to the entrant) to publicize the contest and otherwise, as determined by Bob’s Red Mill, unless prohibited by law.

26. Employees of Bob’s Red Mill and their immediate family members are not eligible for the contest.  Bob’s Red Mill reserves the right to require the winner to execute an affidavit of eligibility as a sworn document and provide other proof of eligibility as a condition of receipt of the prize or award.

27. Registration and participation in the contest constitutes entrant’s consent to Bob’s Red Mill and its agents to use entrant’s name, likeness, photograph, voice, opinions, and / or hometown and state for promotional purposes and any media, worldwide, without payment or consideration.

28. Except where prohibited by law, entrant agrees that: (1) any and all disputes, claims, and causes of action arising out of or connected with this contest or any prize awarded shall be resolved individually, without resort to form of class action, and exclusively in the federal or state circuit court located in Portland, Oregon; (2) any and all claims, judgments, and awards shall be limited to actual out-of-pocket costs incurred, including costs associated with entering into this contest, but in no event including attorneys’ fees, and (3) under no circumstances will entrant be permitted to obtain awards for, and entrant hereby waives all rights to claim, indirect, punitive, incidental and consequential damages and any other damages other than for actual out-of-pocket expenses, and any and all rights to have damages multiplied or otherwise increased.  All issues and questions concerning the construction, validity, interpretation, and enforceability of these contest rules, or the rights and obligations of the entrant and Bob’s Red Mill in connection with the contest shall be governed by and construed in accordance with the laws of the State of Oregon.

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Cassidy Stockton Google: Cassidy Stockton
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Baking with Coconut Flour: Google Plus Hangout

by Cassidy Stockton in Featured Articles, Gluten Free, Whole Grains 101

Join us on March 27th at 12 pm (EST) for a chat about baking with coconut flour. Jeanette Chen, of Jeanette’s Healthy Living, will be discussing the ins and outs of this unique flour with several top food bloggers and our very own Sarah House. Come join the fun and ask questions (we’re also giving away some fun prizes)!

RSVP and get event info here.

If you’re not on Google Plus, it’s very easy to sign up- all you need is a Google account. If you can’t make it, we’ll post the complete hangout video after the chat.

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Cassidy Stockton Google: Cassidy Stockton
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National Flour Month: Low Carb Flour Primer {Giveaway}

by Cassidy Stockton in Featured Articles, Gluten Free, Whole Grains 101

This is our second post in our series on the different flours we produce. Last week, we covered wheat flour, read all about it here.

When you think of Bob’s Red Mill, the words “low carbohydrate” do not often spring to mind. If you took a look at our product line, you might think all we make are carbohydrates, but as anyone who follows a low carb or paleo diet will tell you, we have quite a few low carb options.

Whether you follow a restricted carb diet for health reasons or simply want to lose a few pounds, these flours are essential for  keeping your sanity and enjoying some of the foods you miss the most on a low carb diet. Here are our most popular low carb flours and some ideas for what to do with them.

Almond Meal/Flour: Almonds are notoriously healthy nuts providing a good amount of manganese and vitamin E , as well as a healthy serving of monounsaturated fats in each 1/4 cup serving. Not only do almonds have a healthy boost of protein, they are also very low in carbohydrates and naturally gluten free. Replacing 25% of the flour in your baking with almond meal will add wonderful texture and flavor while reducing the total carbohydrates.  Although it has a lightly sweet flavor, almond meal can also be used in savory applications. Use almond meal in place of bread crumbs in meatballs, or as a coating for chicken and fish. Browse recipes for almond meal here.

Coconut Flour: Organic coconut flour is a delicious, healthy alternative to wheat and other grain flours. Ground from dried, defatted coconut meat, coconut flour is high in fiber and low in digestible carbohydrates. A single 2 Tbsp serving of coconut flour delivers 5 grams of fiber with only 8 grams of carbs. The light coconut flavor allows coconut flour to blend seamlessly into sweet or savory baked goods. It makes a wonderful coating for chicken, fish or other proteins in place of regular flour or cornmeal. Because of its high fiber content, baking with coconut flour is a unique experience. Coconut flour requires an equal ratio of liquid to flour for best results. Coconut flour can replace up to 20% of the flour in a recipe, but you will need to add an equal amount of liquid to compensate.  We recommend following a recipe designed for coconut flour when getting started. Luckily, we have many recipes to experiment with in our recipe section. Coconut flour is unsweetened and does not contain sulfites.

Bob's Red Mill Low Carb Flours: Almond Meal, Coconut Flour, Hazelnut Meal, Soy Flour

Hazelnut Meal/Flour: Bob’s Red Mill Hazelnut Meal is ground from whole Oregon hazelnuts, or filberts. Hazelnuts are often overlooked for their nutritional value, but these healthy nuts provide a good amount of vitamin E and a healthy serving of monounsaturated fats in each 1/4 cup serving. You can replace up to 30% of the flour in your baking with hazelnut meal to add wonderful texture and flavor.  Hazelnut meal will bring a rich, buttery flavor to your baking while adding an enticing aroma that can only come from high quality hazelnuts. Hazelnut meal can be used in savory applications, as well. Use hazelnut meal in place of bread crumbs in meatballs, or as a coating for chicken and fish.  Our hazelnut meal is not blanched. Find recipes for using hazelnut meal.

Soy Flour: Our soy flour is milled from whole, raw soy beans. This flour is a great source of complete protein, as well as a good source of fiber, calcium, iron, magnesium and phosphorus. You can replace up to 30% of the flour in your recipe with soy flour. Soy flour is naturally gluten free, however we do not produce it in our gluten free facility. Baked goods made with soy flour tend to brown more quickly, so it is best to use a recipe designed for soy flour or to keep a close eye on your baking when using it. Find recipes for using soy flour here.

millstone

Giveaway

We’d like to give one lucky reader a set of our low carb flours- almond meal, coconut flour, hazelnut meal and soy flour To enter, simply follow the directions in the app below. We’ll pick a winner at random from all who enter by 12:01 am on 03/20/13.
a Rafflecopter giveaway

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leebros

The Lee Bros. Charleston Kitchen {Giveaway}

by Cassidy Stockton in Contests, Featured Articles

While I’ve never been to Charleston, I have a feeling the new book from Matt and Ted Lee provides a very good taste of what South Carolina has to offer. Matt and Ted got in touch with us because they rely on our cornmeal for their recipes. It’s hard to please a Southerner with a cornmeal, so we were honored to hear that ours passed muster in their homes.

pineapple cornbread recipe southern

Each recipe in this book is accompanied by an introduction with tips on how to serve the dish and the fond memories the recipe sparks for the brothers. Some recipes were collected from favorite restaurants, while others are uniquely their own. The Lee Bros. Charleston Kitchen is filled with quintessential Southern dishes that anyone can recognize like Shrimp and Grits and Smothered Pork Chops, and more unique dishes like Shark Sandwich (where do you buy shark anyway?) and Tomato and Watermelon Gazpacho. The Lee brothers provide a lesson in how to boil peanuts to perfection and tips for buying crab, as well as how to make a mean Moonshine Martini.

This book is not for the vegetarian or vegan, however, unless you wish to subsist on the perfect Gin and Tonic and Pan Roasted Okra, Corn and Tomatoes (though that does sound like a great meal). There are a handful of vegetarian recipes here, but the book is centered around amazing preparations of seafood with a smattering of chicken, beef and pork dishes. Of course, the book runs the full gamut from drink to dessert, so you can plan a Charleston meal in true style.

Containing over 100 recipes, most accompanied by full-color photos, The Lee Bros. is truly a trip to the South. If you should make it to Charleston, you’ll find a lovely Walking and Driving Tour with the best bites and sites from the book. We’ll have a recipe to share next week for Pineapple Cornbread Pudding.

So you love the the idea of this book, but don’t want to put in the effort? Ted and Matt also have an online shop where you can order boiled peanuts, pickles, preserves, baked goods and more! Did I mention the brothers got their start selling boiled peanuts online? Check out the store- it’s quite fun. Moonpies, anyone?

The Breakdown:

This book officially publishes on 2/26. You can score a free sample of recipes from The Recipe Club today. If you’re interested in buying the book, visit The Recipe Club for details.

Giveaway

We have three copies of this beautiful book to giveaway. Each copy will be paired with a bag of our organic unbleached white flour and our organic medium-grind cornmeal. To enter, simply follow the directions in the app below. If you have an issue with it, let me know in the comments and I’ll try to help you sort it out. We’ll pick three winners from all who enter by 11:59 pm on 2/5/13.

 

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Cassidy Stockton Google: Cassidy Stockton
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The Pancake Project

by Cassidy Stockton in Featured Articles

We’ve teamed up with Julia from The Roasted Root on The Pancake Project. Julia, as you may recall, developed a wonderful Whole Grain “Cornbread” Quiche for us last May. We’ve become big fans of The Roasted Root around here and were very excited to hear about her new project to create a pancake recipe each Friday “to get you geared up for a relaxing pancake weekend.” She asked us to provide flour for her experimentation and we jumped at the opportunity. We can’t wait to see what she’ll create! In addition to the recipe, she’ll also be giving away her featured flour each week to a lucky winner. Her first week featured Gluten Free Cranberry Orange Pancakes and this week she has created Bacon and Egg Buckwheat Stacks (oh my!). So check it out each Friday to see what’s on the menu for the weekend and enter to win some Bob’s Red Mill flour.

roasted root

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Cassidy Stockton Google: Cassidy Stockton
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