Joyful Almond Energy Bites F

Healthy Homemade Snacks: 3 Easy Recipes that Kids Can Make!

by Alisa Fleming in Recipes

Who needs pre-packaged snacks when there are healthy homemade snack recipes like these that even your kids can make? All three are no-bake and packed with both flavor and good-for-you ingredients! Enjoy them in the morning, in lunch boxes, for an afternoon snack, or even as an evening movie treat.

All of these healthy homemade snack recipes are dairy-free, gluten-free, grain-free, peanut-free, soy-free, refined sugar-free, and vegan!

Blue-Cashew Fresh Trail Mix Yogurt Parfait 2

Fresh Blueberry Trail Mix Yogurt Parfaits

Sure, dried fruit keeps better when trekking in the wilderness, but at home, why not spring for the extra nutritional benefits of fresh?!

Makes: 2 parfaits | Prep Time: 5 minutes

Ingredients

Directions

  1. Divide half of the yogurt between two small bowls or parfait-style cups.
  2. Top the yogurt with half of the blueberries, sprinkle with half of the chia seeds and half of the cashew pieces.
  3. Repeat the layers with the second half of each ingredient.

* For richer varieties (like CoYo), I use just ½ cup total. If I’m in the mood for a sweeter yogurt, I simply stir a few drops of vanilla stevia or a drizzle of honey (agave for vegan) into the yogurt before layering.

Joyful Almond Energy Bites

Joyful Almond Energy Bites

This magical blend is full of healthy fats and just enough protein, fiber, and sugar to keep active kids and adults fueled.

Makes: 16 bites | Prep Time: 10 minutes (+ 15 minutes to chill)

Ingredients

Directions

  1. In a small bowl, stir together the almond butter, honey, and coconut flour. Stir in thecoconut, and chocolate chips until thoroughly combined. It will be relatively stiff.
  2. Roll dough into small balls. If too sticky, add just a smidgen more coconut flour.
  3. Place almond flour or crushed almonds in a small bowl, and roll balls in it, pressing almonds in to adhere as needed.
  4. Freeze the bites for 15 to 20 minutes. Store them in a resealable plastic bag or airtight container in the refrigerator, and eat when hungry!

Cheesy Chia Popcorn 3

Cheesy Chia Popcorn

When we’re craving savory, I make popcorn. Sometimes plain old coconut oil and salt does the trick, but often I like to get creative with nutritious, flavorful toppings like this one.

If you have kids who aren’t old enough to use a spice grinder, they can help measure out ingredients for larger batches, which you can then grind and store (refrigerated) for them to sprinkle on popcorn, rice, or veggies whenever desired.

Makes: 3 to 4 batches of seasoning (3 tablespoons) | Prep Time: 10 minutes

Ingredients

  • 2 tablespoons nutritional yeast
  • 1 tablespoon chia seeds
  • ½ teaspoon salt
  • ¼ teaspoon onion powder
  • ¼ teaspoon smoked paprika
  • 1/8 teaspoon garlic powder
  • Air-popped popcorn
  • Melted coconut oil (I use about 3 tablespoons per mounding 1/3 cup of unpopped kernels)

Directions

  1. Place the yeast, seeds, salt, onion, paprika, and garlic in a spice grinder, and whiz for 30 seconds, or until finely ground.
  2. Pop popcorn and drizzle with oil, stirring to coat. Sprinkle with desired amount of the nutritional yeast-chia seed topping, and toss to coat.

alisaAlisa is the founder of GoDairyFree.org, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa has three new books in the works, and is also a professional recipe creator and product ambassador for the natural food industry. Her dietary specialty is dairy-free, but she also has expertise in gluten-free and allergy-friendly.

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Alisa Fleming Google: Alisa Fleming
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Cheese Crisps F

Meatless Mondays: Cheese Crisps

by Cassidy Stockton in Featured Articles

In honor of all the kiddos who are heading back to school this week, and all the parents who just collectively breathed a sigh of relief, we present cheese crisps. An easy, delicious cracker for lunch boxes and after school snacking. These crackers use coconut flour and brown rice flour for a light, crisp cracker that is deceptively gluten free. Take this recipe for a spin, then try variations with different cheeses like Pepper Jack or Smoked Gouda. Careful, though, these are addictive and it’s likely your first batch won’t even make it to Monday’s sack lunch.

Cheese Crisps | Bob's Red Mill

Cheese Crisps

Directions

Step 1

Heat oven to 275°F .

Step 2

Place melted and cooled butter, egg and water in a food processor. Add flours, salt and cheese, and blend until incorporated.

Step 3

Place mixture into a bowl. Add flaxseeds and mix by hand until a soft dough forms.

Step 4

Turn out onto a board dusted with brown rice flour. Roll to about 1/16-inch thick and cut into bite size pieces.

Step 5

Distribute pieces onto a parchment covered dark cookie sheet.

Bake for 30-35 minutes, rotating cookie sheet halfway through baking.  Crackers will be golden and hard when done.

Yields about 50 bite size crackers.

 

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Cassidy Stockton Google: Cassidy Stockton
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Sorghum, Mushroom and Nut Loaf | Bob's Red Mill

Meatless Mondays: Sorghum, Mushroom and Nut Loaf

by Cassidy Stockton in Meatless Mondays, Recipes

There does not seem to be any good way to name this recipe and have it sound appealing. But, hey, meatloaf isn’t a particularly appealing name either and folks seem to eat it just fine. Inspired by a recipe from The Kitchn, this vegetarian “no meat” loaf is filled with wholesome sorghum, sauteed mushrooms and chopped nuts. When I first tried this recipe, what really got through to me were the nuts. They give the dish a nice chew that is hard to achieve in a plant-based loaf. I was blown away by the loaf-ness of it, as well. Most meatless loaves devolve into a pile of ingredients on your plate, but this one holds its own. It would even work well as sandwich filler, if you’re so inclined.

It’s a little embarrassing how many times I’ve made this in the last few months. Fortunately, no one at my house has complained. Even if it’s a little long on the prep work, I love it because it makes enough for us to eat for a few days. Realistically, it’s not really a Monday night meal unless you do some serious planning. I usually cook the grains one day and assemble the next. I serve this with roasted broccoli and mashed potatoes, but if you’re looking for something a little lighter, a nice green salad is really all you need as an accompaniment.

Sorghum, Mushroom and Nut Loaf | Bob's Red Mill

Vegetarian Grain & Nut Loaf

Contributed by:  Sarah House for Bob’s Red Mill Test Kitchen

This nutrient rich entree is a great vegetarian alternative to standard meatloaf.  Adapted from a recipe at thekitchn.com.

Prep Time: 50 – 60 minutes | Cook Time:  60 – 80 minutes | Rest Time:  10 – 15 minutes

Yield: 8 servings

  • 1 cup Bob’s Red Mill Sorghum Grain
  • 3 cups Water
  • 1 Tbsp Olive Oil
  • 1 medium Onion, chopped
  • 2 cups diced Mushrooms
  • 2 cloves Garlic, minced
  • 1 tsp dried Thyme
  • 1 tsp dried Marjoram
  • 4 – 5 tsp mixed dried Herbs (such as thyme, marjoram, basil, tarragon, sage, rosemary)
  • 1 tsp Sherry Vinegar
  • 5 Eggs
  • 1 cup Cottage Cheese
  • 2 cups chopped Walnuts
  • ½ cup Bob’s Red Mill Natural Almond Meal
  • 1 tsp Salt, divided
  • 6 oz grated Parmesan
  • 6 oz grated Gruyere or Cheddar
  • ½ cup mixed fresh Herbs (such as parsley, oregano, thyme)

Step 1

Combine water and Bob’s Red Mill Sorghum Grain in a medium pot.  Bring to a boil, cover, reduce heat and simmer until tender, about 50 – 60 minutes.  Drain off excess water.  Transfer cooked grains to a food processor and puree to a smooth consistency.

Step 2

Meanwhile, preheat the oven to 350°F and spray a 9-inch loaf pan with cooking spray and line with parchment paper.

Step 3

Heat oil in a medium saucepan over medium heat.  Add onion and cook until soft.  Add mushrooms and ¼ tsp salt and cook until mushrooms begin to release their juices.  Add the garlic and dried herbs and cook until fragrant, about 1 – 2 minutes.  Add sherry vinegar and continue to cook until most of the liquid has evaporated.  Set aside to cool.

Step 4

In a large bowl beat the eggs with the cottage cheese.  Add the pureed sorghum, walnuts and Bob’s Red Mill Almond Meal.  Add the cooled mushroom mixture, cheeses, fresh herbs and remaining ¾ tsp salt and mix well.

Step 5

Transfer mixture to the prepared loaf pan and smooth evenly.  Bake until the loaf is firm and the top is slightly browned, 60 – 80 minutes.  Let rest in the pan for 10 – 15 minutes then unmold onto a serving platter.

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Cassidy Stockton Google: Cassidy Stockton
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Gluten and Dairy Free Roasted Peach Cobbler | Bob's Red Mill

Roasted Peach Cobbler (GF, DF)

by Sarena Shasteen in Gluten Free, Recipes

Here’s the deal. I was given a challenge to use Bob’s Red Mill’s new gluten free 1 to 1 baking flour in an old family favorite recipe. I normally mix my flours to achieve certain textures with my gluten free baking, but this flour is a new product by Bob’s Red Mill that is supposed to relieve me of that stress. It definitely did that!

Gluten and Dairy Free Roasted Peach Cobbler | Bob's Red Mill

I had a few ideas, but the first one was biscuits and, well, they already have that recipe on the bag for us. So, I talked with my guys and the first thing they said was Peach Cobbler. I couldn’t argue with this. I mean come on! I’m a Southern girl. I LOVE my cobblers! I grew up with a cup a cup a cup cobbler recipes. You know, a cup of flour, a cup of sugar and a cup of fruit with the juices. I have since, made my own version with a little less sugar, but still the concept is the same. I added a little extra milk to my recipe since I was using fresh fruit. Fresh fruit cobblers are a favorite here now  during the summer time and well, as you all know from my other posts here, I’m a Georgia peach girl through and through. So, we had a plan.

Gluten and Dairy Free Roasted Peach Cobbler | Bob's Red Mill

I put a different spin on my usual peach cobbler this time and decided to roast the peaches. Oh my, the flavor from the fresh roasted peaches added such an amazing depth of flavor to our usual cobbler. I also cut the sugar a bit and added vanilla stevia to the mix. It adds the extra sweetness and the hint of vanilla without the sugar calories.

Now, the cobbler…it was soooo good! The flour blend was perfect! This cobbler has the perfect custardy fruit filled bottom covered in a cakey topping. Served with a scoop of vanilla ice cream makes it a perfect summertime treat!

Gluten and Dairy Free Roasted Peach Cobbler | Bob's Red Mill

Gluten and Dairy Free Roasted Peach Cobbler

  • 2 large Peaches, quartered and sliced about 3 cups
  • 1 Tbsp Dairy Free Butter
  • 1 cup Bob’s Red Mill Gluten Free 1-to-1 Flour
  • 1/2 cup Sugar
  • 1 Tbsp Baking Powder
  • Pinch of Salt
  • 1-1/4 cups Almond Milk
  • 2 Tbsp Apple Cider Vinegar
  • 20 drops Vanilla Stevia (or 4 tsp more Sugar)
  • 1 Tbsp Sugar, for topping

Preheat the oven to 375ºF.

Place the sliced peaches and butter in an 8 x 8 baking dish. Bake the peaches for 30 minutes, stirring once at 15 minutes.

In a mixing bowl, combine the flour, sugar, baking powder and salt. Mix with a wire whisk. Next add the almond milk, apple cider vinegar and stevia to the flour mixture. Mix until just combined. Make sure the peaches are evenly distributed in the dish. Spray the sides of the baking dish with cooking spray to prevent the batter from sticking to the dish. Pour the batter over the roasted peaches and bake for 1 hour. Serve warm or cool.

Sarena Shasteen: The Non Dairy QueenSarena Shasteen has been an avid health food and fitness enthusiast from an early age. She holds a degree in Culinary Arts from The Art Institute of Atlanta, a certification in Fitness Nutrition and is a certified Fitness Trainer from International Sport Science Association (ISSA). Becoming a Personal Trainer and Specialist in Fitness Nutrition has been a lifelong goal of hers. Sarena enjoys helping others reach their health goals by teaching them that health and fitness are not only achieved in the gym, but also through fun everyday activities. Now a food writer, recipe developer, personal chef,  Personal Trainer and Specialist in Fitness Nutrition, she enjoys sharing with others that healthy living can be fun and delicious. Keep up with her at The Non Dairy Queen and on Facebook and Twitter.

 

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Three-Bean Chili Polenta Pot Pie | Bob's Red Mill

Postpartum Eating: Three-Bean Chili Polenta Pot Pie

by Stephanie Wise in Featured Articles, Gluten Free, Recipes

I am three months into this thing called motherhood and I’ve already learned a few things fast: First, that sleep deprivation takes on a whole new meaning when you’ve got a newborn; second, that I would take one smile from my daughter over a full night of sleep most any day; and third, that as a breastfeeding mom, my nutrition is just as important as it was when I was pregnant.Three-Bean Chili Polenta Pot Pie | Bob's Red Mill

I really haven’t been able to find much information, however, on postpartum nutrition apart from the usual: “Eat a balance of healthy fats, proteins, fruits and vegetables.” And while that is good advice, it doesn’t really help me make specific meals that coincide with my new busier-than-ever schedule and added caloric needs due to nursing. So not only have I had to learn to be more in-tune with my body and its needs (in other words, pay attention to cravings and satisfy them in healthier forms), I’ve also had to come up with creative ways to get my nutrition in, literally, one-handed and in a short amount of time.

This recipe for a three-bean chili polenta pot pie fits the bill on all counts for dinnertime. It’s incredibly filling thanks to the beans and creamy polenta crust, and it takes about a half hour to make from start to finish. The flavors are satisfying, too, and cover a multitude of cravings whether you’re pregnant, nursing or just really hungry. You won’t even miss the meat in this pot pie, though the addition of ground beef or chopped chicken is quite tasty and adds an extra dose of protein.

While as a new (or maybe not-so-new) mom, your baby is your first priority, your own health should come in at a close second. This recipe works wonders for your postpartum nutrition and is friendly to your busy schedule, too.

Three-Bean Chili Polenta Pot Pie | Bob's Red Mill

Three-Bean Chili Polenta Pot Pie

Yields: 6 servings

Ingredients:

  • 2 Tbsp Vegetable Oil, divided
  • 1 White or Yellow Onion, chopped
  • 1 Red Bell Pepper, chopped
  • 1 Yellow Bell Pepper, chopped
  • 2 cloves Garlic, minced
  • 1-1/2 Tbsp Chili Powder
  • 1 Tbsp Cumin
  • 1-½ tsp dried Coriander
  • 1 tsp dried Oregano
  • 1 tsp Granulated Sugar
  • 1 tsp Unsweetened Cocoa Powder
  • ½ tsp Salt
  • 1 (15-oz.) can Kidney Beans, rinsed and drained
  • 1 (15 oz) can Pinto Beans, rinsed and drained
  • 1 (15 oz) can White Beans, rinsed and drained
  • 1 ½ cups canned Corn, drained
  • 1 cup canned Diced Tomatoes
  • 1 tablespoon Tomato Paste
  • 2 cups Vegetable Broth

For the polenta topping:

Directions:

Heat oven to 400 degrees F. In a 3 to 4-quart Dutch oven or cast-iron skillet over medium heat, heat 1 1/2 tablespoons oil. Add chopped onion and chopped bell peppers. Cook, stirring occasionally, 10 minutes until vegetables are softened. Add garlic, chili powder, cumin, dried coriander, dried oregano, sugar, cocoa powder and salt; stir and cook another 2 minutes.

Stir in beans, corn, tomatoes, tomato paste and vegetable broth; bring to a boil. Reduce heat to a simmer and cook, stirring occasionally, for another 10 minutes. Remove from heat; add more salt to taste.

Transfer Dutch oven or skillet to oven and bake 15 minutes. Meanwhile, make the polenta: In a medium saucepan, bring broth or water and salt to a boil. Stir in polenta. Reduce heat to a simmer and cook, stirring often, 5 minutes until polenta is thickened and cooked through. Remove from heat.

Reduce oven temperature to 350 degrees F. Remove Dutch oven or skillet from oven; carefully spoon and spread polenta over the top of the chili. Sprinkle with the Parmesan cheese. Bake another 15 minutes until polenta is firm and golden brown on the edges. Let sit 5 minutes before serving.

StephanieStephanie is the baker/blogger/babbler behind the blog, Girl Versus Dough, where she writes about her adventures in bread baking and other tasty, unique recipes. Her approach is friendly yet inspiring, down-to-earth yet adventurous. She lives in the Twin Cities with her husband, Elliott, her furry child-cat, Percy and a beautiful baby girl, Avery. Keep up with her on Facebook and Twitter

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Cranberry Beans and Kale | Bob's Red Mill

Meatless Mondays: Cranberry Beans and Kale

by Cassidy Stockton in Meatless Mondays, Recipes

This is a great recipe for breaking out the pressure cooker. If you don’t have one, this dish just takes a little more forethought. If cranberry beans are hard to come by, try pinto or red beans. This simple dish is easy to throw together and full of wonderful flavors. We love the use of kale in this dish because it’s so incredibly nutritious and the cooking time gives it just the right texture while still remaining a bit toothsome. The combination of cranberry beans and whole grain cornmeal make for a balanced plant-based protein dish, perfect for Meatless Monday. Serve with whole grain bread for a hearty, stick-to-your-ribs meal.

Cranberry Beans and Kale | Bob's Red Mill

CRANBERRY BEANS AND KALE

  • 1 large Onion, chopped
  • 1 tsp ground Black Pepper
  • Juice of half a Lemon
  • 1 tsp ground Cumin
  • 1/2 cup Water
  • 1/2 cup Medium Grind Cornmeal
  • 1 lb Kale chopped
  • 2 tsp Red Onion crushed
  • 1 can Tomato Paste (6oz can)
  • 3 cups cooked Cranberry Beans
  • 6 cups Vegetable Broth
  • 6 Garlic cloves, minced

Directions

Place all ingredients except water, lemon juice and cornmeal in pot and simmer until the kale is tender. Mix the cornmeal, water, and lemon juice into a paste and pour it slowly into the simmering stew. Simmer another 15 minutes.Makes 6 servings.

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Cassidy Stockton Google: Cassidy Stockton
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Gluten Free Popovers | Bob's Red Mill

10 Grain Popovers (with Gluten Free Version)

by Cassidy Stockton in Gluten Free, Recipes

Can you believe that I didn’t know what a popover was until recently? If you are also unclear about what a popover is, let me tell you what you’re missing out on. These scrumptious little pancake puffs are kind of like a muffin version of a Dutch Baby. Still no? An airy pancake married to a muffin that pops over the rim of a muffin tin? Well, at any rate, they’re very tasty and so much easier to make than I ever imagined. I thought there was some mysterious baking magic  that happened to produce these flaky treats. Nope- all you need is a solid pancake mix (we used our 10 Grain Pancakes), a bevy of eggs and a little resting time. Enjoy these with sweet toppings or savory. Personally, I simply like a little powdered sugar over these, but I could see caramelized bananas and melted hazelnut spread or using them instead of biscuits for a biscuits and gravy kind of breakfast. No matter how you want to enjoy them, popovers are a delightful way to start the day.

10 Grain Popovers | Bob's Red Mill

10 Grain Popovers

Contributed by:  Sarah House for Bob’s Red Mill Test Kitchen

Prep Time:  10 minutes| Rest Time:  30 minutes | Cook Time:  30 minutes

Yield: 6 servings

Step 1

Place a muffin tin in the oven and begin preheating the oven to 450°F.

Step 2

Whisk together milk and eggs in a bowl then mix in Bob’s Red Mill 10 Grain Pancake Mix.  Cover and let sit 30 minutes.

Step 3

Remove the hot muffin tin from the oven and fill six muffin cups with 2 tsp each of melted butter.  Then, fill each buttered muffin cup to the top with batter (about ½ cup).

Step 4

Bake for 10 minutes in the 450°F oven then reduce the heat to 375°F and continue to bake for 20 – 25 minutes.  Serve hot.

Gluten Free Popovers | Bob's Red Mill

Gluten Free Popovers

Contributed by:  Sarah House for Bob’s Red Mill Test Kitchen

Prep Time:  10 minutes | Rest Time:  30 minutes | Cook Time:  30 minutes

Yield: 6 servings

Step 1

Place a muffin tin in the oven and begin preheating the oven to 450°F.

Step 2

Whisk together milk and eggs in a bowl then mix in Bob’s Red Mill Gluten Free Pancake Mix.  Cover and let sit 30 minutes.

Step 3

Remove the hot muffin tin from the oven and fill six muffin cups with 2 tsp each of melted butter.  Then, fill each buttered muffin cup to the top with batter (about ½ cup).

Step 4

Bake for 10 minutes in the 450°F oven then reduce the heat to 375°F and continue to bake for 20 – 25 minutes.  Serve hot.

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Cassidy Stockton Google: Cassidy Stockton
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GF Quiche Lorraine | Bob's Red Mill

Gluten Free Quiche Lorraine

by Cassidy Stockton in Gluten Free, Recipes

Quiche is one of our favorite meals at my house. In fact, if I want to truly surprise my husband with a meal that is a guaranteed win, I’ll whip up a quiche. It was one of the first dishes I mastered as a young person. The first time I made it, I misread the ingredient list and used a tablespoon of salt instead of a teaspoon and ended up with an salty, inedible quiche. My parents had a good laugh about it and we had to switch to plan B. When I was in college, my roommates would request it.

Quiche is a pretty simple meal that can be enjoyed any time of day- from breakfast to dinner. It’s so simple, that I’m not sure why more folks don’t make it regularly. I guess it could be that making a pie crust can be a little challenging, but otherwise, this is an easy meal that can be thrown together quickly (though it does take a while to cook). Luckily, our new Gluten Free Pie Crust Mix makes it easy to whip up a pie crust. This recipe only uses half of the package, but if this was my house, I’d just double the filling and make two- one for dinner and one for breakfast and lunch the next day.

This classic Quiche Lorraine blends creamy Gruyere with salty bacon for a more decadent quiche. Pair this with a green salad and fresh fruit for a light, summer meal.

GF Quiche Lorraine | Bob's Red Mill

Quiche Lorraine

Contributed by:  Sarah House for Bob’s Red Mill Test Kitchen

Prep Time:  15 minutes | Rest Time:  15 minutes | Cook Time:  65 – 75 minutes

Yield: 8 – 12 servings

Step 1

Roll prepared Bob’s Red Mill Gluten Free Pie Crust between two pieces of parchment paper or heavy duty plastic wrap, forming a 10-inch circle.  Remove the top layer of parchment or plastic and carefully invert dough into a 9-inch tart or quiche pan.  Remove remaining sheet of parchment or plastic and press crust into pan, trimming and fluting the edges accordingly.  Freeze at least 15 minutes.

Step 2

Preheat oven to 375°F.  Line the crust with parchment paper and fill with pie weights.  Bake for 25 – 30 minutes.  Remove from the oven, discard the pie weights and parchment.  Reduce the oven to 350°F.

Step 3

Thoroughly whisk together the milk, cream, eggs and salt.

Step 4

Sprinkle the Gruyere and bacon on the bottom of the quiche crust and fill with the egg mixture.

Step 5

Bake at 350°F until filling is set in the center, 40 – 45 minutes.  Let cool at least 15 minutes before serving.

 

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Carrot Cake Pancakes F

Meatless Mondays: Carrot Cake Pancakes

by Cassidy Stockton in Meatless Mondays, Recipes

These are the perfect pancakes for an indulgent brunch, a lazy dinner or a borderline nutritious dessert. When using our pancake mixes, these Carrot Cake Pancakes combine all of the flavors you know and love about carrot cake with whole grains and use far less sugar and fat than cake. In my opinion, it’s the best of both worlds. The ease of a pancake and the decadent flavor of a carrot cake. If our 7 Grain Pancake Mix isn’t handy, our Buttermilk or 10 Grain Pancakes will also work very well in this recipe. Simply use our Gluten Free Pancake mix for a gluten free option. While we tend to think raisins are essential to carrot cake, there is a fairly prominent fellow around here (read: Bob) who will disagree, so they can be optional if you like.

Carrot Cake Pancakes | Bob's Red Mill

7 Grain Carrot Cake Pancakes

Prep Time:  20 minutes | Cook Time:  15 minutes | Yield: 4 servings

Pancakes

  • 1 cup Milk
  • 1 Egg
  • 1 Tbsp Oil
  • 1 ½ cup Bob’s Red Mill 7 Grain Pancake Mix
  • 1 tsp ground Cinnamon
  • ¼ tsp ground Nutmeg
  • ¾ cup finely shredded Carrot (about 1 large)
  • ¼ cup Golden Raisins
  • ¼ cup chopped Walnuts

Cream Cheese Frosting

  • 8 oz Cream Cheese, soft
  • ¼ cup Sour Cream
  • ½ tsp Vanilla Extract
  • ¾ cup Powdered Sugar, sifted

Step 1

For frosting, mix together softened cream cheese, sour cream and vanilla until smooth.  Add sifted powdered sugar and mix thoroughly.  Set aside.

Step 2

For pancakes, whisk together milk, egg and oil then mix in Bob’s Red Mill 7 Grain Pancake Mix, cinnamon and nutmeg.  Fold in shredded carrots, raisins and walnuts.

Step 3

Preheat a non-stick skillet to medium-high heat (about 350°F).  Using a ¼ cup scoop, portion the batter onto the preheated skillet and bake until the edges are set and bubbles begin to appear on the top surface, about 5 minutes.  Flip and continue to cook for another 4 – 5 minutes on the second side.  Keep warm in a 200°F oven.  Serve with cream cheese frosting.

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Cassidy Stockton Google: Cassidy Stockton
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What is it Wednesday | Bob's Red Mill

What is it? Wednesday: Buckwheat

by Cassidy Stockton in What is it? Wednesday, Whole Grains 101

What is it? Buckwheat is a plant related to rhubarb, with no relation, whatsoever, to wheat. Buckwheat is technically a fruit, though it is widely considered to be a grain. The dark, pyramid-shaped kernels of the buckwheat plant are harvested, then split and the pale fruit is what we know and love as buckwheat. The whole kernel (with the husk intact) can be ground into flour, which has the dark color so commonly seen in buckwheat pancakes and blini. In fact, most buckwheat flour is ground with extra husks to give it that deep, dark color.

For the longest time, I was under the impression that the name buckwheat must have come from a relationship with wheat. I knew they weren’t related, but I thought maybe it was called buckwheat because it was a replacement for wheat or that it looked like wheat when it grew. Neither of those things is true. It’s name actually comes from the seed’s similarity to the seed of the Beech tree. In fact, it was sometimes called “beech wheat” because of this similarity in the seed shape. How we got to “buckwheat” is still beyond me, but, suffice to say, it’s not because it’s related to wheat.

Buckwheat has long been a staple in Asia and eastern Europe- being used for everything from noodles in China and Japan to kasha varnishkes and blini in Russia. In the United States, we often see buckwheat in pancake form or stuffed into pillows for “the perfect night’s sleep”. Clearly, it’s versatile. It’s also supremely nutritious and wonderfully flavorful with a unique nuttiness you won’t get from any other grain.

The buckwheat plant | Bob's Red Mill
Is it gluten free? Yes, buckwheat is inherently gluten free. However, buckwheat is a crop that is often transported with trucks that carry wheat. Some of our buckwheat products display a gluten free symbol and some do not. If this is a concern for you, be sure to find our gluten free symbol on the package before consuming.

Is it whole grain? Yes, despite its taxonomy, buckwheat is considered to be a whole grain by both the Whole Grains Council and the USDA.

What makes it so nutritious? Buckwheat contains all 8 essential amino acids, classifying it as a complete protein. It is also high in fiber and delivers a healthy amount of manganese, magnesium, copper and zinc, all of which support the immune system.

What is the difference between whole buckwheat groats and kasha? Kasha is simply buckwheat groats that have been roasted. You can easily make your own kasha from raw buckwheat groats in your oven. The roasting brings out the nutty flavor of buckwheat beautifully.

What is it? Wednesday: Buckwheat | Bob's Red Mill

How do you use it? One of the best things about buckwheat is that it cooks in just 10 minutes and can be added to almost anything. It’s incredibly versatile. We’ve tried it in salads, soups and pilafs, as well as granola (recipe coming soon) and as a hot cereal. Buckwheat has a strong flavor, but don’t let that stop you. That flavor can go with sweet as easily as it can go with savory.

Recipes to inspire you:

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Cassidy Stockton Google: Cassidy Stockton
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