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Chickpea Veggie Soup {OATrageous Oatmeals Giveaway}

by Cassidy Stockton in Gluten Free, Recipes

What’s not to love about a cookbook dedicated to the humble oat? Kathy Hester’s OATrageous Oatmeals offers recipes for using oats in myriad creative ways, like this Chickpea Veggie Soup and Sun-dried Tomato Steel-Cut Oat Risotto. All of the recipes in OATrageous are meatless and contain tips for converting each to gluten free. This book is perfect for just about anyone looking to expand their oat horizons. She has recipes for making vegan sausage crumbles from oats, as well as oat milk and oat yogurt. We had no idea you could do so many things with oats. At Bob’s Red Mill, we thought we’d seen it all from oats, Kathy has proved us wrong and we thank her for it.

OATrageous Oats by Kathy Hester

Today we’re sharing a recipe from Kathy’s book and giving away a copy of this book, along with a variety of our oats to one lucky winner. To enter, simply comment on this post and tell us which type of oatmeal you like best (thick, old fashioned, Scottish, steel cut, etc.). We’ll pick a winner at random from all who enter by 11:59 pm on 10/27/14. If you want to grab a copy for yourself or scope a preview of this book, check out Amazon where you can grab an e-book version for only $8.89.

Chickpea Veggie Soup from OATrageous Oatmeals| Bob's Red Mill gluten-free, vegan

Chickpea Veggie Soup

by Kathy Hester from OATrageous Oatmeals

gluten-free, soy-free, oil-free option*

This healthy soup tastes like you slaved over a hot stove all day but comes together fast enough to eat any weeknight. Sweet potatoes, carrots and kale make this delicious. Using steel-cut oats as your grain of choice makes the soup thick and hearty too!

Makes 8 servings

  • 2 tablespoons (30 ml) Olive Oil (*use broth or water instead)
  • 1/4 cup (50 g) minced Onion
  • 3 cloves Garlic, minced
  • 1-1/2 cups (270 g) diced Sweet Potato
  • 1 cup (110 g) chopped Carrots
  • 1 can (15 oz [425 g]) Chickpeas
  • 6 cups (1420 ml) Water
  • 1/2 cup (40 g) Steel-Cut Oats (or certified Gluten Free Steel Cut Oats)
  • 4 tablespoons (24 g) Nutritional Yeast, divided
  • 1 teaspoon Marjoram
  • 1/2 teaspoon Smoked Paprika
  • 1/2 teaspoon Basil
  • 1/4 teaspoon Thyme
  • 1/4 teaspoon ground Rosemary
  • 1-1/2 cups (270 g) chopped Kale or other green like Chard or Collards
  • Salt and Pepper, to taste

Add the olive oil to a soup pot and heat over medium heat. Once hot, add onions and saute for about 5 minutes, until translucent. Then add the garlic and cook for 3 more minutes.

Add the sweet potato, carrots, chickpeas and water, then turn the heat to high and bring to a boil.

Once the soup is boiling, turn to low and add the oats, 2 tablespoons (30 g) of the nutritional yeast, marjoram, smoked paprika, basil, thyme and ground rosemary. Cover and simmer until the oats are thoroughly cooked, about 20 to 25 minutes.

Add in the kale and the other 2 tablespoons (30 g) of nutritional yeast. Cook about 5 to 10 minutes until the kale is tender. Add salt and pepper to taste before serving.

Per serving: Calories 177.6, protein 8.1 g, total fat 5.3 g, carbohydrates 24.2 g, sodium 41.9 mg, fiber 6.1 g

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Chive and Cheddar Protein Pancakes {Stack’d Giveaway}

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

Have you noticed the increasing number of protein pancake recipes these days? At first, I thought maybe it was just a body-builder thing, then perhaps it was a paleo-diet thing, but now I am realizing that these recipes cross those boundaries. A protein-rich pancake is a fabulous way to start the day. I love a good bowl of oatmeal, but unless I add some protein to it, I’m hungry within a couple hours. If I opt for a protein-rich breakfast, I’m far less likely to need a snack. This combination of protein and carbohydrates keeps you full and gives your body (and brain) some serious fuel to work through. Protein pancakes are an ideal breakfast solution.

I was very excited to stumble upon Stack’d: The Gluten-Free Protein Pancake Cookbook from Jessica Kahn and photographed by Rianna Alberty. These protein pancakes use rolled oats as a base and add eggs, yogurt and whey to bulk up the protein. Stack’d provides tips for swapping out oats for almond meal to make the recipes paleo-friendly and substitutions for making them dairy-free. I don’t imagine these pancakes will work as well with vegan egg substitutions, but they might. Recipes rely on a blender for mixing, so break out that Magic Bullet!

Stack'd : The Gluten-Free Protein Pancake Cookbook

Stack’d is elegantly simple. Its 30 recipes are beautifully photographed and contain easy-to-follow directions with ingredients you can find at your local supermarket. Because they do not rely on flour, there is nothing to be missed in these recipes. Use certified gluten free oats if you need the recipes to be gluten free. I absolutely adore the wonderful flavor combinations in the book- from sweet concoctions (adorably titled “Sweet Cheeks”) like Tart Cranberry and Citrus and Crisp Apple, to savory Fragrant Rosemary and Cozy Carrot. Stack’d even has a whole section dedicated to chocolate concoctions and dressed up recipes- Orange Julep, anyone?

Jessica and Rianna would like to give one lucky winner a copy of this book, along with a package of our Gluten Free Regular Rolled Oats. To enter, simply follow the prompts in the app at the bottom of this post (this works best on a desktop computer). We’ll pick a single winner at random from all who enter by 11:59 pm on 4/25/14. Can’t wait? Head over to the Stack’d website to order or download a copy.

Chive and Cheddar Protein Pancakes | Bob's Red Mill

Chive and Cheddar Protein Pancakes

Modeled after some outrageously delicious mini muffins, these chive & cheddar pancakes make for a great, savory flavor combination. Serve with dinner or make two-bite silver dollar pancakes as an appetizer.

  • 3 tablespoons milk
  • 2 eggs, large
  • 2 tablespoons fresh chives, finely chopped
  • 1 teaspoon agave
  • 1 teaspoon vanilla extract
  • ½ cup (5 oz/143 g) nonfat plain Greek yogurt
  • ½ cup (1.6 oz/46 g) rolled oats
  • ½ cup sharp cheddar cheese, shredded
  • ½ teaspoon baking powder
  • 1 tablespoon natural whey protein powder (optional)

MAKES 6 – 8 PANCAKES; 2 SERVINGS

To keep pancakes warm while you make the full batch, preheat oven to 200°F.

Using a blender, first add all of the wet then dry ingredients. This will expedite the blending process, brief though it may be. Blend until the oats are broken down and the batter is smooth, about 10 – 15 seconds.

Heat a non-stick griddle or pan to medium. Test the temperature with a quick spritz of water – just run water on your fingertips and flick it in the direction of the cooking surface. If it sizzles, it’s ready. Spray with non-stick cooking spray and you’re all set for the batter.

Pour a scant ¼ cup of batter per pancake onto the griddle or pan. Cook on the first side for 1 – 2 minutes or until the edges start to cook and bubbles appear on the surface. Lift the side of the pancake up just a bit to see where it is in the browning process. Ideally, let them cook until they are a golden, maple color.

Because these pancakes won’t have the rigidity of their flapjack forefathers, the swooshing technique can work wonders. Grab a spatula and, quite literally, swoosh it under the target pancake in one swift motion. Then flip it over.
Cook on the second side for an additional 1 – 2 minutes, or until golden-brown.

Transfer to an oven-safe dish and keep warm in the oven. Continue with remaining batter.

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The How Can It Be Gluten-Free Cookbook from America's Test Kitchen {Giveaway}

America’s Test Kitchen Event {Giveaway}

by Cassidy Stockton in Contests, Featured Articles, Gluten Free

We’ve got some exciting news to share from our friends at America’s Test Kitchen- they’ve launched a new book AND IT’S GLUTEN FREE! For The How Can It Be Gluten-Free Cookbook, they’ve applied their extensive expertise in baking and cooking to create reliable, delicious gluten free recipes that will work every time. We’ll keep our book review rather short, because we have a giveaway AND an event to tell you about.

I’m a huge Cook’s Illustrated and ATK fan. I like how deep they get into the science of things and how thorough they are in explaining what needs to be done. In my opinion, if you can understand why something works, you can apply that to other recipes. I have absolutely no doubt that all of the recipes in their newest book will be phenomenal, but this is not a book for the faint of heart. While most recipes are decidedly straight-forward, each recipe comes with a fabulous explanation of the how’s and why’s for its success- which makes each recipe look fairly daunting. If you get past that, you’ll have no problem creating THE BEST Old-Fashioned Birthday Cake, perfect New York-Style Pizza, Extra-Crunchy Fried Chicken and some pretty killer Chocolate Chip Cookies. Most recipes are accompanied by a lovely photo and those that are more complicated have great visual tutorials.

Bottom line: this is a great book for anyone who needs to cook and bake gluten free and wants to know the science behind what they’re doing.

The How Can It Be Gluten-Free Cookbook from America's Test Kitchen {Giveaway}

We were so pleased when ATK contacted us and let us know that, while they have their own preferred flour blend for the recipes, each recipe comes with some minor adaptations to have perfect success with our Gluten Free All Purpose Baking Flour. How cool is that?

Let’s take the coolness up a factor- join Jack Bishop, Editorial Director and TV Star at America’s Test Kitchen as he presents The How Can It Be Gluten-Free Cookbook at Bob’s Red Mill Natural Foods. Designed to help readers understand gluten-free baking and cooking, you’ll learn what to stock in a gluten-free pantry and breakthrough strategies that every gluten-free cook should use. When? April 7, 2014, at 4:00 PM Bob’s Red Mill will provide samples of a few of Jack’s favorite recipes from the book. This event is FREE and no registration is necessary! For more information: http://www.bobsredmill.com/Whole-Grain-Store.html

{Giveaway} The kind folks at ATK have offered us two copies of this fabulous book to giveaway to two lucky readers. We’re going to pair the book with a bag of our Gluten Free All Purpose Flour and Xanthan Gum so you can get started with this book right away. You know you want to win this book. To enter, follow the prompts below. We’ll select two winners at random from all who enter by 11:59 pm on 04/11/14.

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Meatless Mondays: Curried Sweet Potato & Millet Soup {Giveaway}

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

The Complete Gluten-Free Whole Grains Cookbook by Judith Finlayson is a fabulous resource of whole grain recipes that anyone can enjoy. What I love about this book is that it’s a book about grains that are inherently gluten free (amaranth, buckwheat, corn, millet, oats, quinoa, rice, sorghum, teff, wild rice) without focusing on what is missing from the dishes. Think of it as a celebration of the myriad other grains beyond wheat, rye and barley. Some of the best grains on the planet are free from gluten. 

The Complete Gluten-Free Whole Grains Cookbook by Judith Finlayson

Finlayson has a history with vegetarian and slow cooker cookbooks and she brings this experience to the gluten free realm. The recipes are approachable, even if they sound hard like Moroccan-style Millet Stuffing and Coconut-Spiked Pork with Quinoa and Peanuts. All of the recipes come with tips for ways to simplify or elaborate the recipe and many come with variations for making the dish vegetarian. The majority of the dishes are accompanied by beautiful photography and they all have nutritional breakdowns which is a huge bonus and not something most cookbooks offer.

From breakfast to dessert, this book has it all. Finlayson kicks off The Complete Gluten-Free Whole Grains Cookbook with a thorough guide to whole grains. She covers their history, how to store them, how to buy them and the nutrition they bring to your table. Needless to say, we love this book.

The generous folks at Robert Rose Publishing have offered us a single copy to give away to one lucky reader. We’ll pair this book with a package of amaranth, millet, quinoa, teff and sorghum to get you started. This is a fun whole grains gift set that anyone- gluten free or otherwise- will certainly enjoy. To enter, follow the prompts in the app at the bottom of this post. We’ll pick a winner at random from all who enter by 11:59 pm on 3/31/14. Winners must be over 18 and are limited to US and Canadian residents only.  To pick up a copy of the book now, visit your favorite book retailer or Amazon.com

Curried Sweet Potato and Millet Soup | Bob's Red Mill

Curried Sweet Potato and Millet Soup

VEGAN FRIENDLY

This soup is a lovely combination of flavors and texture. It has a mild curry taste, enhanced with the addition of orange and a hint of sweetness from the maple syrup. The toasted walnuts add taste and an appealing bit of crunch, while the optional yogurt provides a creamy finish. Although this is a great cold weather soup, it’s light enough to be enjoyed any time of the year — perhaps even for dinner with the addition of salad.

Tips

To get this quantity of puréed sweet potato, bake, peel and mash 2 medium sweet potatoes, each about 6 oz (175 g). You can also use a can (14 oz/398 mL) sweet potato purée.

Toasting brings out millet’s pleasantly nutty flavor. To toast, heat in a dry skillet over medium heat, stirring constantly, until it crackles and releases its aroma, for 5 minutes.

  • 1 Tbsp Vegetable Oil (15 mL)
  • 2 Onions, finely chopped
  • 2 Carrots, peeled and diced
  • 2 stalks Celery, diced
  • 2 cloves Garlic, minced
  • 2 tsp minced Ginger Root (10 mL)
  • 2 tsp Curry Powder (10 mL)
  • 1 tsp freshly grated Orange Zest (5 mL)
  • 2 cups Sweet Potato Purée (500 mL)
  • 6 cups Vegetable Stock (1.5 L)
  • 3⁄4 cup Millet, toasted (175 mL)
  • 1 cup freshly squeezed Orange Juice (250 mL)
  • 1⁄4 cup pure Maple Syrup (60 mL)
  • Salt and freshly ground Black Pepper
  •  Toasted chopped Walnuts or sliced Almonds
  • Plain Yogurt, optional

1.    In a large saucepan or stockpot, heat oil over medium heat for 30 seconds. Add onions, carrots and celery and cook, stirring, until carrots have softened, about 7 minutes.

2.    Add garlic, ginger, curry powder and orange zest and cook, stirring, for 1 minute. Add sweet potato and stock and stir well. Bring to a boil. Stir in millet. Reduce heat to low. Cover and simmer until millet is tender and flavors have blended, about 30 minutes.

3.    Add orange juice and maple syrup and heat through. Season to taste with salt and pepper. Ladle into bowls and garnish with toasted walnuts and a drizzle of yogurt, if using.

Makes 6 servings

Excerpted from The Complete Gluten-Free Whole Grains Cookbook by Judith Finlayson © 2013 Robert Rose Inc. www.robertrose.ca Reprinted with publisher permission.

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Peanut Butter Quinoa Granola {Giveaway}

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

I recently heard someone say they were “quinoa-d out.” Quinoa does seem to be everywhere these days and it’s becoming so main stream that people like David Lynch are incorporating it into artsy projects. You may be feeling a little quinoa-d out yourself, but never fear, we have 500 Best Quinoa Recipes to share with you! Ok, we technically only have one, but it’s a wonderful recipe! This book is would be a fabulous cookbook to have on hand to inspire your love of quinoa. And, if you don’t love quinoa, I’m pretty sure this book will have something to change your mind.

500 Best Quinoa Recipes by Camilla Saulsbury | Bob's Red Mill

500 Best Quinoa Recipes by Camilla Saulsbury (of Power Hungry and a 2013 Spar for the Spurtle finalist) is full of recipes using quinoa for every meal of the day, including dessert. Recipes cover the full gamut from familiar, Sweet Potato and Black Bean Salad, to adventuresome, Seared Salmon with Pineapple Mint Quinoa. All of the recipes are gluten free, though, as is the case with many books we promote, the recipes are certainly not missing anything by leaving gluten out. The book starts off with an explanation of quinoa and its health benefits, and includes a handy guide on stocking your pantry with the ingredients for these recipes. There are so many delicious sounding options- you would never get bored!  Spicy Maple Pumpkin Soup, Caramelized Onion Quinoa Tart, Shepherd’s Pie with Sweet Potato Mash, Ginger Cardamom Drop Scones… the list goes on!

This book is really quite amazing and I am so proud of the work Camilla has done. I think you’ll enjoy it, too. Robert Rose has generously offered us a copy of this tome to give away to one lucky reader. We’ll pair this book with a quinoa starter kit, containing a package each of our gluten free and organic white quinoa, red quinoa, tricolor quinoa  and quinoa flour to help you get started. To enter, follow the prompts in the form at the bottom of the post. We’ll pick one winner at random from all who enter by 11:59 pm on 3/16/14.

Peanut Butter Quinoa Granola | Bob's Red Mill

Peanut Butter and Quinoa Granola

I have fond memories of my mother’s homemade granola, rich with nuts, honey and toasted oats. My version ups the flavor and nutrition ante with quinoa, peanut butter and dried cranberries. Spoon it up with milk, sprinkle it on yogurt or pack a handful in a small plastic bag for a mid-morning boost.

Tip

Any unsweetened natural nut or seed butter (such as cashew, almond, sunflower seed or tahini) may be used in place of the peanut butter.

•    Preheat oven to 325°F (160°C)
•    Large rimmed baking sheet, lined with parchment paper

  • 2 cups     large-flake (old-fashioned) rolled oats (500 mL) (certified GF, if needed)
  • 3⁄4 cup    quinoa, rinsed (175 mL)
  • 3⁄4 cup    lightly salted roasted peanuts, coarsely (175 mL) chopped
  • 1⁄2 tsp    fine sea salt (2 mL)
  • 1⁄2 tsp    ground cinnamon (2 mL)
  • 1⁄4 cup    natural cane sugar or packed light (60 mL) brown sugar
  • 1⁄4 cup    liquid honey or brown rice syrup (60 mL)
  • 1⁄2 cup    unsweetened natural peanut butter (125 mL)
  • 1⁄3 cup    vegetable oil (75 mL)
  • 1 tsp vanilla extract (GF, if needed) (5 mL)
  • 2⁄3 cup    dried cranberries (150 mL)

1.   In a large bowl, combine oats, quinoa, peanuts, salt and cinnamon.

2.   In a small saucepan, combine sugar and honey. Bring to a simmer over medium heat, stirring constantly. Turn off heat and stir in peanut butter, oil and vanilla until blended.

3.   Pour peanut butter mixture over oat mixture and stir until coated. Spread mixture in a single layer on prepared baking sheet.

4.   Bake in preheated oven for 40 minutes, stirring twice, until golden brown. Let cool completely on pan.

5.   Transfer granola to an airtight container and stir in cranberries. Store at room temperature for up to 2 weeks.

Makes about 4 cups (1 L)

Excerpted from 500 Best Quinoa Recipes by Camilla V. Saulsbury © 2012 Robert Rose Inc. www.robertrose.ca Reprinted with publisher permission. Photos by Colin Erricson 

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Grain Crazy + Barley Quinoa Pilaf {Giveaway}

by Cassidy Stockton in Contests, Featured Articles, Meatless Mondays, Recipes

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.

Grain Crazy | Bob's Red Mill

 

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.
  • 1/2 cup of Grapeseed Oil or Olive Oil
  • 1/2 of a White Onion, finely chopped
  • 3/4 cup of chopped Leek or Green Onion
  • 1 cup of Barley
  • 1/2 cup of Quinoa
  • 2 teaspoons of Chicken Seasoning*
  • 2-3/4 Water
  • 1 to 1-1/4 cups of shredded Carrots
  • 1 can (14 ounces) of sliced Mushrooms or 1-1/2 cups of fresh mushrooms
  • 1/4 cup of Green Onion chopped for garnish
  • Salt and Pepper to taste
  • Pine Nuts (optional)
1. Preheat oven to 350°F.
2. Heat the oil in a skillet over medium heat and sauté the onions and leeks until soft.
3. Stir in the barley and quinoa and cook for 5 minutes.
4. Pour into a covered baking dish and stir in the chicken seasoning, 1-1/2 cups of water, and carrots. Bake
for 30 minutes.
5. Remove from oven and stir in the remaining 1-1/4 cups of water. Cover and bake for another 30 minutes.
6. Remove from oven and garnish with green onions and pine nuts, if desired. Enjoy!
Serves 6
*For Meatless Mondays, substitute vegetable bullion or leave out the seasoning and use vegetable broth in place of the water.
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Whole-Grain Mornings + Blueberry Breakfast Bars {Giveaway}

by Cassidy Stockton in Contests, Recipes

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!

Whole-Grain Mornings by Megan Gordon

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.

Whole-Grain Mornings Blueberry Breakfast Bars | Bob's Red Mill

Blueberry Breakfast Bars

Reprinted with permission from Whole-Grain Mornings: New Breakfast Recipes to Span the Seasons by Megan Gordon (Ten Speed Press, © 2013). Photo Credit: Clare Barboza.

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.

Blueberry Filling

  • 3 cups / 720 ml fresh Blueberries or 1 (12-ounce / 350 g) package frozen blueberries, unthawed
  • 1⁄4 cup / 45 g Natural Cane Sugar
  • 3 tablespoons Unbleached All-Purpose Flour
  • 2 tablespoons freshly squeezed Lemon Juice
  • 1 tablespoon grated Lemon Zest
  • 1 teaspoon Water

Whole Grain Crust

  • 1⁄2 cup / 50 g Rolled Oats
  • 1 cup / 100 g Rye Flakes
  • 3⁄4 cup / 60 g sliced raw Almonds
  • 1⁄4 cup / 30 g raw Sesame Seeds
  • 1 cup / 120 g Whole Wheat Flour
  • 1⁄2 cup / 75 g packed Light Brown Sugar
  • 1⁄2 teaspoon ground Cinnamon
  • 1 teaspoon Kosher Salt
  • 3⁄4 teaspoon Baking Powder
  • 1 large Egg, beaten
  • 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.

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GF101

Red Velvet Cupcakes (GF) + Gluten-Free 101 {Giveaway}

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

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.

Gluten-Free 101 by Carol FensterToday 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.

We have two copies of Gluten Free 101 to giveaway to two lucky winners. In addition to the book, we’ll be throwing in a package of our Gluten Free Sorghum Flour, Gluten Free Potato Starch, Gluten Free Xanthan Gum and Gluten Free Tapioca Flour so you can get started with Carol’s Gluten-Free Flour Blend right away. If you don’t win, you can pick up a copy on Amazon. To enter, simply follow the prompts below. We will select two winners at random from all who enter by 11:59 pm on 2/27/14. 

 

Red Velvet Cupcake with Vanilla Cream Cheese Frosting from Gluten-Free 101

Red Velvet Cupcakes with Vanilla Cream Cheese Frosting (GF)

Gluten-Free 101: The Essential Beginner’s Guide to Easy Gluten-Free Cooking
by Carol Fenster
(Houghton Mifflin Harcourt January 14, 2014) Printed with permission
http://www.amazon.com/Gluten-Free-101-Essential-Beginners-Cooking/dp/1118539125/

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)

[1] Preheat the oven to 350°F. Line a 12-cup standard nonstick (gray, not black) muffin with paper liners.

[2] In a small mixing bowl, whisk together the flour blend, cocoa, xanthan gum, baking soda, and salt until well blended.

[3] 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.

[4] 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: 325 calories; 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.

Gluten-Free Flour Blend

Whisk together and store, tightly covered, in a dark, dry, place.

 

About The Author
Cassidy Stockton Google: Cassidy Stockton
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Everyday Classics

Everyday Classics from Lexie’s Kitchen {Giveaway} + Saturday Pancakes

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

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.

Everyday Classics from Lexie's Kitchen

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.

If you don’t win, you can snag a copy of Lexie’s book here or on Amazon. On top of all that, Lexie is hosting her own amazing giveaway at Lexie’s Kitchen. Head over to check it out and enter to win a prize set worth over $400!

To give you a feel for her recipes, Lexie has shared Saturday Pancakes with us. Just in time for Saturday, am I right? Enjoy!

GF Saturday Pancakes from Every Day Classics | Bob's Red Mill

Saturday Pancakes

Ingredients:

  • 1-1/3 cups warm water
  • 2 tablespoons white chia seed meal
  • 1/4 cup melted honey
  • 3 tablespoons melted palm shortening
  • 2 teaspoons vanilla extract
  • 2 cups Bob’s Red Mill Gluten Free All Purpose Flour 
  • 1/2 heaping teaspoon salt
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda

Directions:

Preheat oiled griddle to 350-375˚F.

In a large mixing bowl whisk together water and chia seed meal. Set aside 2-3 minutes to thicken.

Whisk in honey, shortening, and vanilla extract.

Add flour and salt and whisk until smooth.

Add baking powder and baking soda. Whisk just until incorporated.

Using a 1/4-cup measure gently scoop batter onto griddle to form 4-inch pancakes. Cook until bubbles appear and begin popping on surface.

Flip and cook 1-2 minutes more. Best enjoyed hot off the griddle.

About The Author
Cassidy Stockton Google: Cassidy Stockton
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PH_FOB_Final.indd

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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About The Author
Cassidy Stockton Google: Cassidy Stockton
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