Tis’ the season of summer for Polenta Marionberry Cake. Here at the Whole Grain Store they are going fast! Great for picnics, parties or tonight’s dessert! Add a side of ice cream, coconut or whipped cream, yum. They will only be available through June, so hurry in or make one at home with the recipe below. My only advice for this recipe is to, mix the glaze while the cake is in the oven and pour over the cake when it is still hot. This helps the glaze spread more evenly and soak into the cake. Not only does the lemon glaze add a delicately tangy zing to this cake, it also holds in the moisture. Hope to see you soon and Happy Baking!

Marionberry Lemon Polenta Cake & Cupcakes

INGREDIENTS:

• 2 cups Unbleached White Flour
• 6 Tbsp Corn Grits/Polenta
• 1/2 tsp Salt
• 1/2 tsp Baking Powder
• 1/2 tsp Baking Soda
• 1 cup Sugar
• 1/2 cup Oil
• 1-1/3 cup Buttermilk
• 2 Eggs
• Zest of 1 Lemon
• 1-1/2 cups Marionberries

Glaze:                   

• 3-4 Tbsp Lemon Juice
• 2 cups Powdered Sugar

DIRECTIONS:

1. Whisk wet ingredients and sugar together in medium metal bowl.
2. Add dry ingredients.
3. Fold in lemon zest.
4. Scoop into oiled cake pan and drop marionberries on top. If making cupcakes, line muffin pan with paper liners.
5. Bake at 350 for 40-45 minutes for cake, 15-20 minutes for cupcakes or until toothpick inserted into the center comes out clean.
6. Whisk together lemon juice and powdered sugar for the glaze.
7. When cake has cooled completely, pour glaze over cake.

YIELD: 1 9-inch cake or 1 dozen cupcakes

These are sweeter than your average muffin but denser than your average cupcake and so moist, you have to wait for them to cool a bit before attempting to remove them from the pan, or else they will fall apart. When I do remove them from the pan, I do so by running a butter knife around the edge of all the cupcake cups (no wrappers for these) and then inverting the pan. All the teacakes (if cool enough) should slip easily from the greased (not floured) cupcake tin, landing squarely on their heads. Which is right where I leave them for glazing. I like the look of these upside down little round-edged pyramids. If you can do gluten, there’s a great recipe for Meyer Lemon Chia Seed Muffins over on Danica’s Daily.

• 2/3 cup Bob’s Red Mill Organic Quinoa (cooked)
• 1/3 cup Soy Milk (you can use dairy or sub other milks if you like)
• 4 large organic Brown Eggs
• 1 tsp pure Vanilla Extract
• 1/4 cup Olive Oil
• 1/2 cup Butter, melted and cooled
• 1 cup Sugar
• 1 cup Bob’s Red Mill Almond or Hazelnut Flour
• 3 Tbsp Bob’s Red Mill Coconut Flour
• 2 Tbsp Bob’s Red Mill Chia Seeds
• 1-1/2 tsp Baking Powder
• 1 tsp True Lemon Natural Crystallized Lemon
• 1/2 tsp Baking Soda
• 1/2 tsp Salt

• 1/3 cup Butter
• 2 cups sifted Powdered Sugar
• 3 Tbsp Water
• 1tsp True Lemon Natural Crystallized Lemon
• 1/4 tsp Vanilla Extract

These decadent gluten free, dairy free cupcakes come from Jeanette Chen of Jeanette’s Healthy Living. Jeanette’s Healthy Living is all about delicious and healthy foods, made with whole ingredients. Jeanette’s blog features recipes that fit her motto that every recipe has to taste great – to be eaten, not left untouched, appeal to the eye, and provide the nutrients your bodies need.

Chocolate Marble Cupcakes {Gluten-Free}

Dairy-Free Buttermilk:

• 1 cup Almond Milk or other Non-Dairy Milk
• 1 Tbsp Apple Cider Vinegar or Lemon Juice

Cake:

• 1/2 cup sifted Almond Flour
• 1/2 cup Brown Rice Flour
• 1/4 cup sifted Coconut Flour
• 3/4 cup Tapioca Starch
• 1 tsp Baking Soda
• 1 tsp Baking Powder
• 1/2 tsp Salt
• 2 tsp Xanthan Gum
• 1/2 cup sifted Cocoa
• 1/4 cup Dairy-Free Chocolate Chips
• 1/2 cup Olive Oil
• 1 cup organic Sugar
• 2 Tbsp Pumpkin Puree or Applesauce (or 2 Egg Yolks)
• 1-1/2 tsp Vanilla Extract
• 2 Egg Whites

1. Preheat oven to 350°F.
2. To make dairy-free buttermilk, combine almond milk and apple cider vinegar in a small bowl. Let sit for 15 minutes until curdled.
3. To make cake, whisk together almond flour, brown rice flour, coconut flour, tapioca starch, baking soda, baking powder, salt and xanthan gum in a medium bowl.
4. In a large bowl, beat together olive oil and sugar until combined. Add pumpkin puree and vanilla extract and beat until mixed in.
5. Add flour mixture alternately with “buttermilk,” mixing well with each addition.
6. Whip egg whites until stiff. Fold into cake batter until thoroughly blended.
7. Remove 1/3 of batter into a bowl. Add cocoa and mix thoroughly. Stir in chocolate chips. Mixture will be stiff and somewhat dry.
8. Alternate spoonfuls of regular and chocolate batter into lined muffin tins.
9. Use a knife to swirl and marbleize the batter. You can do this by twirling a butter knife in the batter.
10. Bake for 15-18 minutes until toothpick comes out clean.
11. Remove to rack to cool.

My First post for the Bob’s Red Mill Train with Grain blog is about recipes inspired by my race clothing.  Clean lines, simple design and euro-inspired white are reasons that golden vanilla cupcakes are a classic go-to every time.

This season I worked closely with Portland graphic designer Dan Schechter and the folks at Castelli clothing to create a unique version of the Bob’s Red Mill Team kit.

Inspired in part by the 2010 kit and the 2011 Louisville Team kit, we came up with a mostly white kit highlighting my title, presenting and supporting sponsors.

The color scheme of white, light blue and ocre yellow uses a classic European cycling color scheme and in turn invokes the likeness of the finest of European culinary delights, pastries!

At home, my go-to recipe for a timeless and classic recipe is the vegan version of the golden vanilla cupcake. This recipe can also be used as a layer or sheet cake and served in a big slice midday with a cappuccino, as it would be around Europe. Enjoy!

Vegan Vanilla Cupcakes

• 1 cup Soy, Rice, Almond or Coconut milk
• 1 tsp apple Cider Vinegar
• 1-1/4 cup All Purpose Flour (or gluten free all purpose flour plus 1 tsp xanthan gum)
• 2 Tbsp Cornstarch or Arrowroot Starch
• 3/4 tsp Baking Powder
• 1/2 tsp Baking Soda
• 1/4 tsp Salt
• 1/3 cup Canola Oil
• 3/4 cup Granulated Sugar
• 2 1/4 tsp Vanilla

Mix milk and vinegar and allow to sit for a few minutes (this curdles to work like buttermilk)

Mix sugar, oil, vanilla and stir well. Add remaining ingredients, mix well and then fill cupcake liners about 3/4 way full.

Bake 20-22 min at 350 degrees

Recipe makes 12 cupcakes

Frosting:

• 1/2 cup Non-Hydrogentated Shortening
• 1/2 cup Non-Hydrogenated Margarine
• 3-1/2 cups Confectioner’s Sugar
• 1-1/2 tsp Vanilla
• 1/4 cup plain Soy milk, Rice milk or Coconut milk

Beat shortening and margarine with hand mixer until fluffy. 5 mins or so.
Add sugar and mix well 3-5 minutes until well blended.
Add vanilla and milk and beat until fluffy 5-7 minutes

*recipe adapted from Vegan Cupcakes Take over the World by Isa Chandra Moskowitz

This recipe is also posted to my blog at : http://thevegandelicious.wordpress.com/2011/10/17/vegan-golden-vanilla-cupcakes/

Most often Bulgur is used to make various savory salads and entrées, such as the ever so popular Tabouli. Compelled by the August product list I thought, “what would Light Bulgur taste like baked into something?” So round one of experimenting with bulgur in a cookie, didn’t turn out so well. I par cooked the bulgur, thinking it would finish cooking during the baking of the cookie. Well I was wrong. My boss took a bite and said with a smile, “tastes like gravel.”

We all laughed and I moved on to round two of experimenting. Since the sun is sort of shining, what better to accompany those juicy Oregon berries than a lemon pound cake? Round two of baking with bulgur turned out a bit less crunchy and a lot more delicious. One cup of cooked and cooled bulgur was added to a simple lemon pound cake recipe and scooped into adorable little bundt pans. These Lemon Bulgur Pound Cakes are finished with a lemon glaze and are yours for $0.75 each or $3.95 for a 6-pack.

You will also find Bob’s Red Mill Light Bulgur 20% off through August. Not only does bulgur have a sufficient amount of protein, but fiber too. The addition of bulgur to this recipe adds a delightful new texture and added nutrition for you and your loved ones. Whether you’re making your famous summer Tabouli salad, or being creative and adding some bulgur to your favorite recipe, have fun! Enjoy this recipe with some local berries and dollop of whip cream!

Lemon Bulgur Pound Cakes

• ½ cup Butter
• 1 cup Sugar
• 2 Eggs
• 1 Lemon Zest and Juice
• ¼ tsp  Salt
• 1 ½ cups Whole Wheat Pastry Flour
• 1 tsp Baking Powder
• ½ cup Milk
• 1 cup Light Bulgur* (cooked according to package directions and cooled)

DIRECTIONS

1. Preheat oven to 350°F degrees. Grease cupcake tins.
2. Mix together Sugar and Butter
3. Add Eggs (well beaten), Lemon Juice and Zest. Mix well.
4. Add salt, flour, and baking powder. Mix well.
5. Mix in Milk.
6. Fold in cooked Bulgur
7. Pour batter into greased cupcake tin and bake for 15 minutes.

GLAZE: ¾ cup powdered sugar with 2 Tablespoons lemon juice

Or

SIMPLE SYRUP: Juice of 1 lemon with 1 Tablespoon sugar

YIELD: 12 cupcakes

*The only difference between light bulgur and regular bulgur is the type of wheat used. Light bulgur is made from soft white wheat, while regular bulgur is made from hard red wheat.

As promised, here is our store’s recipe for Vegan Strawberry Cupcakes that we teased you with last week. These were so delicious that no one knew they were vegan until after the fact. They even got high praise from Bob, which is no easy feat. Enjoy!

Vegan Strawberry Cupcakes:

• 1-1/2 cup white flour
• 1 tsp baking soda
• 1/2 tsp salt
• 3/4 cup evaporated cane juice
• 1 stick (1/2 cup) non-hydrogenated margarine
• 1 cup soymilk
• 1 Tbsp vinegar
• 1 Tbsp vanilla
• 4 medium or ½ cup chopped strawberries, then mashed

Preheat oven to 350°.To get started measure the flour, soda and salt in one bowl and set aside. In a liquid measuring cup pour soymilk, vinegar and vanilla together. Mix and set aside. In another bowl cream cane juice and buttery stick with a whisk. Add about 1/3 cup of the soymilk mixture and whisk again. Add prepared dry ingredients to the wet mixture and mix with a spatula, adding the rest of the soymilk after half mixed. Mash strawberries with a whisk in a separate bowl or straight into the mix with your hands. Gently mix in strawberries and scoop into 9 lined muffin cups. Bake for 15 minutes. Cool and frost with the following frosting.

Vanilla Frosting:

• 1/2  (1/4 cup) stick non-hydrogenated margarine
• 1/2 stick (1/4 cup) non-hydrogenated shortening
• 1-1/2 cups powdered sugar
• 2 tsp vanilla extract
• 2 Tbsp soymilk

With a paddle attachment in a stand mixer beat the margarine and the shortening until soft. Scrape down and add the powdered sugar. Beat on high for 3 minutes, scraping down sides at 1 and 2 minutes. Add vanilla and soymilk and beat for 4 more minutes. Pipe or hand frost cupcakes and decorate with sliced strawberries.

Thank you to Meagan Nuchols, one of our star bakers at our Whole Grain Store, for taking the time to write this one down for us.

Here’s a fun way to doctor up gluten-free vanilla cake mix and coconut, creating a tropical cupcake that’s so sweet it needs no icing at all.

Pineapple-Coconut Cupcakes

• 3 Tbsp flaxseed meal*
• 1/2 cup filtered water, plus 6 Tbsp
• 1 package GF vanilla cake mix from Bobs Red Mill
• 1/2 cup chopped pineapple
• 1/4 cup unsweetened shredded coconut
• 1/2 cup coconut oil
• 1/4 cup pineapple juice
• 12 pieces cut pineapple chunks
• 1/4 cup unsweetened coconut flakes

Preheat the oven to 325F. Line 12 muffin cups with liners and spray with cooking spray.

Drain the canned pineapple chunks, then chop up enough pieces to make 1/2 cup. (Use water-packed pineapple or fresh pineapple chunks.)

If you are starting with whole flaxseeds, put them (dry) in a blender or spice grinder and grind them into meal. Pour the flaxseeds and the water into your mixing bowl and let sit for 5 minutes. Add the next five ingredients and mix using a whisk, stand mixer, or hand mixer until well blended and whipped up.

Use a scoop or measuring cup and fill the tins 3/4 full. Smooth the tops as best you can. (Gluten-free flour doesnt always rise and form as well as regular flour, so create the shape you want before baking.)

Gently press one pineapple chunk (point down) into the center of each cupcake and add some flaked coconut around it, pressing it gently into the top of the batter so it sticks.

Bake for 20-25 minutes, testing for doneness with a toothpick. Allow to cool in the pan (on top of a wire rack) for about 10 minutes, then remove from the pan, placing on the wire rack to cool completely.

Notes: If eating within one day, just cover with a clean kitchen towel. If you need to store them, place one paper towel in the bottom of your storage container, then add another paper towel on top. According to Julie of Savvy Eats, this is the best way to keep muffins and cupcakes moist but not soggy.

* You can use 3 eggs in this recipe in place of the flaxseed meal and 6 Tbsp of the water.

For more amazing recipes, visit The Recipe Renovator.com.

My personal favorite, Gluten Free Cinnamon Rolls. Photo courtesy of Crave Bake Shop.

Last August we received a call from our good friend Kyra over at Crave Bake Shop here in Portland, Oregon. She desperately needed help getting a shipment of her preferred gluten free flours down to LA for an appearance on The Food Network’s Cupcake Wars. We were so excited for Kyra, but had to keep her participation on the show top secret until she was given clearance from The Food Network.

Kyra uses many of our flours in her decadent treats at Crave Bake Shop and we’ve been lucky enough to sample some of them from time to time. Not only is this the first baker we’ve personally known who has appeared on Cupcake Wars, but she was also their first gluten free contestant. We rushed to make sure she had each and every ingredient she needed on the set before filming began and then had to sit tight for FOUR MONTHS to find out how she did.

Beautiful gluten free cupcakes that are hard to resist. Photo courtesy of Crave Bake Shop.

Kyra’s bakery was featured in the season premier, Tree Lighting, of Cupcake Wars in early December. She didn’t win, but she did make it into the final round.  Win or lose, she performed admirably and left the judges craving more, which is no small feat for a gluten free cupcake. Having tasted her amazing creations, I wasn’t surprised to hear the praise- but I was surprised to hear how well they held up against their gluten containing rivals. Just goes to show you that gluten free can still taste pretty darn amazing.

You can find a few clips from the show on the Crave Bake Shop website. I couldn’t find a good source of the entire show online, so you’ll have to wait for it to air on the Food Network again. You can watch a clip of her making champagne cupcakes on a local news program here.

If you want to try her cupcakes yourself, visit her shop at www.cravebakeshop.com to place an online order. Trust us, it’s worth it!

We are so proud to be a part of Crave Bake Shop and the many other wonderful bakeries and restaurants around the country that use our products to create outstanding fare for their customers.

This is just one of the beautiful recipes submitted- Peach Melba Cupcakes

If you haven’t visited Gluten Free Registry.com before, now is the perfect time to check out the great resources available through their site. Not only can you find gluten free friendly restaurants all over the country, you can also find information on gluten free brands, new products and support groups for everything related to the gluten free diet.

We thought the site was pretty special and partnered with them to host a restaurant recipe contest. This contest is a little different, as it required participating restaurants to create a gluten free menu item using Bob’s Red Mill products and offer that item or dish for a month. The contest is in full swing. We have 10 restaurants participating and the dishes they’ve created are drool-worthy to say the least. Here’s where it gets really exciting, each restaurant was required to submit a photo and their recipe for the contest.

With only 10 restaurants, it’s not too likely that you’ll find one in your area to visit during the contest period, but you can help us pick the winner. Head on over to GlutenFreeRegistry.com and vote! You can vote once a day for your favorite dish and get some of the great recipes that have been submitted. Voting closes on August 14th.

If you forget to snag one of the lovely recipes, we’ll be putting them all on our website when the contest ends.

A Solar Oven in Action. (Image courtesy of Wikipedia)

Since today is both the beginning of summer, and the longest day of the year, we thought we’d share with you our favorite sunshine fueled cooking idea – the solar oven! This simple cooking method is powered by little more than some reflective material and a nice sunny day.

Although the solar oven was once thought of just a quirky science project, these ovens are gaining respect around the world as they provide a straight forward cooking solution in areas that have been affected by disaster while people are rebuilding their homes. They can also be used to pasteurize drinking water in areas where cooking fuel is sparse, but sunshine is plentiful.

There are many amazing premade solar cookers available online ranging from the lightweight and collapsible solar reflector design, to the sturdy and durable solar box oven. You can get started cooking with the sun by buying a fancy premade reflector that is ready to simply unfold and cook, or you can follow some simple plans to build one yourself. Making your own solar oven is easy, and doesn’t even require much in the way of special skills or tools. Many of the supplies that you need to build the most basic designs, such as cardboard boxes and aluminum foil, are things that you may even already have on hand.

Now that school is out, building your own solar oven is a great outdoors learning experience to share with kids. After all, what better way to learn about the amazing power of solar energy, than by an experiment that ends in cookies!