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6 Quick and Easy Mother’s Day Brunch Ideas

by Cassidy Stockton in Health, Recipes

 

Nothing says Mother’s Day quite like brunch with a whole spread of food, friends, and family. When preparing brunch for a spring holiday like Mothers Day, you want light, fun menu options for your guests. While every hosts wants to offer a diverse spread,it’s important to find recipes that are quick to prepare so you don’t end up spending your entire day in the kitchen. Brunch may be a Mother’s Day must, but difficult and time-consuming recipes don’t have to be.

Here are 6 easy Mother’s Day brunch ideas to get your menu started:

 

Mixed Berry Crepes

Mixed Berry CrepesLight, airy, healthy, fruity, sweet, and easy to make: what more could you ask for? These yummy crepes from Skinny Mom are great as a breakfast or dessert dish at your brunch and only 115 calories. Get seconds and thirds without having to feel guilty about it.

 

 

Lemon Poppyseed Waffles

Lemon Poppyseed Waffles

These fluffy waffles from Spabettie are gluten free, vegan and a bright addition to your Mother’s Day brunch. The poppy seeds and lemon make this recipe much lighter than heavy waffles soaked and butter and syrup most people are used to. Blogger Kristina Sloggett recommends Daiya’s Blueberry Greek Yogurt Alternative, which is both dairy and soy free, as a topping for these waffles. This simple recipe makes brunch that much healthier and better.

 

Cream of Broccoli Soup

Cream-of-Broccoli-1If you are looking for a healthy lunch option to throw into the mix, soup is the perfect fit. The great thing about this soup from Somewhat Simple is that it is a great, light starter. With only five ingredients and taking only about fifteen minutes to prepare, it is incredibly easy, but your guests will think you went the extra mile and it will serve as a great addition to your spread.

 

Thai Chicken and Quinoa Casserole

thai_chickenThis savory dish from The Gingered Whisk is a brunch must and knocks the myth that casseroles can’t be healthy. Filled with quinoa, chicken, beans, peppers and lots of seasonings this recipe is much different then your traditional heavy and creamy casserole. Minimal prep and only 30 minutes to bake makes it quick and easy too!

 

 

Sweet Potato Breakfast Bowls

Sweet Potato Breakfast BowlsSpoon University blogger Jordan Gottlieb created this recipe in her dorm room—making it one of the most simple dishes on this list. All you need is a microwave, four ingredients, and the toppings of your choice! This creative recipe allows your guests to get involved and have fun as they create and build their own bowls. Let everyone self serve the sweet potato, banana, cinnamon, and milk of your choice mixture and provide fruit, granola, coconut flakes, almond butter, and granola so each person can pick and choose what they want. Easy, fun, and healthy this breakfast bowl is sure to be a hit.

 

 

What are your favorite go-to brunch recipes? Feel free to share in the comments below.

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Cassidy Stockton Google: Cassidy Stockton
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Haroset: Serve this sweet fruit and nut paste at your Passover Seder, or as a tasty side to grilled meats or roasted veggies, or as dessert with a scoop of vanilla ice cream. // @BobsRedMill

Haroset

by Sarah House in Recipes

Some of my favorite things about food are the history and traditions that lead to the creation and preservation of so many dishes.  Many iconic foods stem from religion and the Jewish faith has many traditional dishes, each with massive significance to the culture.  Passover is one of the largest Jewish celebrations and food plays a central role.

The Passover Seder table includes several foods of import.  To name just a few:  bitter herbs to symbolize the bitterness of slavery, unleavened matzah as “poor man’s bread”, salt water for tears shed, and haroset (or charoset) to represent the mortar used by Jewish slaves in their work.  Haroset is a sweet paste of fruits and nuts eaten with bitter herbs on matzah.

Haroset: Serve this sweet fruit and nut paste at your Passover Seder, or as a tasty side to grilled meats or roasted veggies, or as dessert with a scoop of vanilla ice cream. // @BobsRedMill

While all haroset contains fruits and nuts, the types of fruits and nuts often differs according to the cook’s location.  Europeans often use items like apples and walnuts while those in the Middle East incorporate local fruits like figs and dates.  With local variations in mind, I set out to create a haroset that was both traditional, encompassing, and includes some local Oregon fare.

I wanted to include some fruits and nuts often found in traditional haroset recipes.  Middle Eastern flavors are some of my favorites so I chose chopped walnuts, dried dates and figs, and (a personal favorite) pomegranate molasses.  Pomegranate molasses is made from the juice of pomegranates, sweetened and reduced into a thick syrup.  It’s sweet, it’s tangy, it’s perfect.

Haroset: Serve this sweet fruit and nut paste at your Passover Seder, or as a tasty side to grilled meats or roasted veggies, or as dessert with a scoop of vanilla ice cream. // @BobsRedMill

Many traditional haroset ingredients are native to Oregon.  Oregon is known for its grapes and wine.  Raisins impart sweetness while wine adds great depth of flavor and just the right amount of liquid to plump and infuse the dried fruits.  Mount Hood is ideal tree fruit country and our apples reach grocers around the US.  Pumpkins are a successful Oregon crop and hazelnut orchards (real Oregonians call them filberts, FYI) are all over the Willamette Valley!

A bit of chopping and a 15 minute steep is all it takes to whip up a batch of haroset.  If you won’t find yourself around a Seder table this year, there’s no reason not to make a batch, anyway.  The fruit and nut blend works the meal, from an accompaniment to grilled meat or roasted root veggies, to a simple tart filling or topped with vanilla ice cream.  Or, like me, holding the fridge door open, eating right out of the container.

Get the recipe for Haroset at BobsRedMill.com

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Sarah House Google: Sarah House
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Caramel Apple Hand Pies- flaky, portable, gluten free and oh-so-worth it! // @BobsRedMill

Gluten Free Caramel Apple Hand Pies

by Sarena Shasteen in Gluten Free, Recipes

Apples are probably my all time favorite food. I will admit, when it comes to apples, I am a huge snob. I like a crisp, slightly sweet apple with a tiny hint of sour. I know, I’m an apple-y snob, I told you I admit it.

Caramel Apple Hand Pies- flaky, portable, gluten free and oh-so-worth it! // @BobsRedMill

Rarely will an apple go beyond it’s raw eating state in my home, but sometimes, I will sacrifice my favorite food for a treat. I have to say, it’s totally worth it in these apple hand pies. This buttery, flaky hazelnut pie dough combined with the creamy caramel apple filing…yeah, this is definitely worth sacrificing my apples for a treat!

Caramel Apple Hand Pies- flaky, portable, gluten free and oh-so-worth it! // @BobsRedMill

Let me talk about this pie dough for a minute. This is my go to pastry dough for savory and sweet. To use it for chicken pot pie, leave out the powdered sugar. It doubles and halves perfectly to suit your needs. Also, almond flour is a great substitution for the hazelnut flour without changing the integrity of the final product. Another great thing about this pie dough, it is so incredibly easy to work with! You can’t beat that, right?!Caramel Apple Hand Pies- flaky, portable, gluten free and oh-so-worth it! // @BobsRedMill

This recipe is amazing and worth the trouble, but you have to bring a couple of things to the workstation when you start. You need everything to be very cold. The grating of the butter and freezing it really helps get all that buttery goodness distributed evenly, as well as, keeps things everything cool while you work. The other thing, you need is patience. Baking is not always easy, but I find it extremely rewarding when you come up with a final product like this. Definitely try this and please, enjoy the process. I promise, you will be rewarded!

Caramel Apple Pie3

Gluten Free Caramel Apple Hand Pies

makes 9-10 hand pies

Crust

Filling

  • 1/4 cup Dairy Free Stick Butter
  • 3-4 Medium Green Apples, about 4 cups sliced and then dice to about an inch
  • 2 Tbsp Fresh Lemon Juice
  • 1 cup Brown Sugar
  • 2 tsp Apple Pie Spice
  • Pinch Of Salt
  • 6 Tbsp Cornstarch

Topping

  • 2 Tbsp Cashew Milk
  • Coarse Sugar

In a large food processor, combine the hazelnut flour through salt. Mix until blended. Next add the the frozen butter to the flour mixture and pulse to form a coarse meal. Add the egg and pulse until the dough forms a ball. Place the dough in plastic wrap and refrigerate until ready to use. Keep the dough cold during each process.

In a bowl, mix the diced apples with the lemon juice. Melt the butter over medium heat. Add the apples, brown sugar, apple pie seasoning and salt to the butter. Cook for about 10 minutes, until the apples are soft, stirring occasionally. Next sprinkle a tablespoon at a time of the cornstarch over the apples stirring constantly until the mixture thickens. Allow the mixture to cool completely before using.

When everything is cool, lay the dough on plastic wrap covered with powdered sugar. Sprinkle extra powdered sugar over the dough and cover with another piece of plastic wrap. Roll the dough to a rectangle. Cut dough into the shape you desire and refrigerate for 15 minutes. Preheat the oven to 375°. Place half the cuts on a parchment lined baking sheet. Top with 2-3 tablespoons of the apple filling. Don’t add the caramel to the pies, reserve it for serving. Using some of the cashew milk, moisten the edges of the dough. Top each of the pies with the remaining cuts of dough. Wet your fingers with the cashew milk and press the edges of the dough to seal the edges. Brush the tops of the pies with cashew milk and sprinkle with coarse sugar.

Bake 25 to 30 minutes until the edges are golden brown. Serve warm with remaining caramel sauce and vanilla ice cream or at room temperature straight from your hand.

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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blackberry cheescake

5 Gluten Free Dessert Recipes to Try Out

by Cassidy Stockton in Gluten Free, Recipes

Gluten free recipes, especially dessert recipes, tend to have a negative stigma. As cooks and as human beings we sometimes assume that ingredients like flour is key to the taste and a necessity in making and baking sweets. Oh how wrong that is! Gluten free is no longer just for the gluten intolerant and the best part is that these anytime treats will taste just as good, if not better, than the cakes, bars and muffins you are used to.

Not only are these desserts gluten-less, all the ingredients are much healthier and guilt free alternatives to all the recipes you know and love. So instead of turning up your nose to these gluten free delights take a big whiff because they not only taste delicious but they smell amazing too. After you try these recipes for yourself, your new rule of thumb will be “no gluten no guilt!” If you are already gluten free, feast your senses on new ideas for your own personal cookbook.

 

Pumpkin Spice Flourless Chocolate CakePumpkin Spice Chocolate Cake

Only five simple steps, the product is a chocolate cake with hints of pumpkin and espresso to die for and, of course, gluten free. Flourless cakes like this, prove that flour is not needed to create the fluffy texture in cakes. The best part is you probably will not even have to go out to the store to bake this dessert thanks to the Reluctant Entertainer’s crafty recipe. With ingredients like butter, sugar, chocolate, and coffee you are sure to have these on hand, so it is a great recipe to whip up on the fly.

 

Tropical Coconut Sunshine Balls

Coconut Sunshine BallsSweet and salty, this island-inspired dessert from Spabetti will satisfy all your cravings. Coconut is not the only “nut” or fruit in this recipe, as you will also taste flavors of prickly pear, almond, and pistachio. Yet blogger Kristina Sloggett understands that dried prickly pear might be hard to get your hands on, and says dried apricots will work just as well and not take away from the taste. This five-ingredient recipe, containing only fruit and nut-based products, makes these gluten free truffle balls a snack worth writing home about.

 

Fronzen Blackberry, Goat Cheese, and Honey Cheesecake

blackberry cheescakeMade with goat cheese, this cheesecake recipe via Adventures in Cooking is not only gluten free but lactose-intolerant friendly, as well. With a honey almond crust, vanilla goat cheese filling, and a blackberry topping you will not even notice that this sweet treat is almost good for you. With all natural ingredients, no butter, dairy, flour, or chocolate you could eat the whole cake and not even feel bad about it, well not really anyways.

 

Cranberry Mango Nut Bars

Mango Nut BarsThis sweet snack from The Gingered Whisk is great because it is a bar you can grab on the go. Made with only fruit, nut, and honey ingredients it is healthy, all natural, and gives you all the salty and sweet you could ask for. What is even more amazing is that this recipe requires no cooking or baking. Just mix, spread, and freeze. Really, that is all it takes!

 

Pumpkin Muffins

Pumpkin MuffinsPlease introduce yourself to coconut flour. Yes, you read that right. Coconuts have really transformed themselves from just a fruit or key ingredient in Pina Coladas to oils, flours, and much more. Coconut flour helps to make gluten free baking that much easier. These pumpkin muffins from Spoon University will leave you wondering why you ever ate any other muffins. You can enjoy these baked treats for breakfast on the go or a dessert after lunch or dinner or both for that matter.

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Cassidy Stockton Google: Cassidy Stockton
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Almond Crusted Scallops and Spring Salad Recipe: With the red grapefruit, endive, shaved fennel, asparagus and hint of white wine vinegar, the salad in this dish screams spring! // @BobsRedMill @ChefBillyParisi

Almond Crusted Scallops and Spring Salad

by Billy Parisi in Gluten Free, Recipes

Is it Spring yet??  Living in Chicago we seem to always get this one last week long winter blast that kills all the budding plants and flowers and literally makes the entire city miserable…  Well I think, hopefully, that we are past that and warmer days are ahead, which is why I felt inspired to make this Almond Crusted Scallops and Spring Salad recipe.  With the red grapefruit, endive, shaved fennel, asparagus and hint of white wine vinegar, the salad in this dish screams spring and I couldn’t be happier.  I know it may seem weird to some who read this, but, man, I can’t wait to be able to go outside without a jacket.  Starting to feel my struggle yet?

Almond Crusted Scallops and Spring Salad Recipe: With the red grapefruit, endive, shaved fennel, asparagus and hint of white wine vinegar, the salad in this dish screams spring! // @BobsRedMill @ChefBillyParisi

I always enjoy going out to eat after a long winter and noticing the menu changes that reflect spring time ingredients, because to me that means availability of fresh produce is changing.  Don’t get me wrong I love winter veggies and fruits, but after 4 months or so I’m ready for a switch.  This light fresh spring salad is incredibly easy to make, but it starts with prepping up all of the vegetables.  Be sure to shave the fennel thin, perhaps with a mandolin or even try using a peeler.  Next, segment the grape fruit, slice the endive, blanch and chill the asparagus, and keep everything cool until it’s time to serve.Almond Crusted Scallops and Spring Salad Recipe: With the red grapefruit, endive, shaved fennel, asparagus and hint of white wine vinegar, the salad in this dish screams spring! // @BobsRedMill @ChefBillyParisi

Now let’s move on to the scallops.  I chose these crazy huge U-12 sea scallops.  If you’re wondering what U-12 means, it’s referencing how many scallops it would take to reach 1 pound.  So, roughly 12 of these scallops equals a pound; You’re welcome!  I like larger scallops because they seem meatier to me than bay scallops and will hold the almond crust better too.  To prepare the scallops remove the little side muscle, better know as the foot, since it can be really chewy and discard it.  Now season up the scallops on all sides with salt and pepper and coat them in Bob’s Red Mill Almond Flour and press them in and set them aside before cooking.  Bob’s Almond Flour is finely ground making it perfect to coat these scallops, or any seafood, on all sides, literally covering every square centimeter of the surface area ensuring you get the same delicious bite all the way through!

Almond Crusted Scallops and Spring Salad Recipe: With the red grapefruit, endive, shaved fennel, asparagus and hint of white wine vinegar, the salad in this dish screams spring! // @BobsRedMill @ChefBillyParisi
Next on the agenda is to fire up a large sauté pan on high heat and add in some cold olive oil.  Once the oil begins to smoke, turn the heat down to medium-high and add in the almond crusted scallops and sauté.  To help brown the scallops, add in a few pads of unsalted butter and baste them using a spoon.  Scallops actually will cook quicker than you think so check them after 2 minutes or so to make sure they are browned before turning over.  At this point you can finish them in the oven on 400° for 6 to 8 minutes or continue to cook them right on the cook top until your desired internal temperature is achieved.  Just as an FYI, scallops should never be well done, think more on the medium side of things for a perfect scallop.

Almond Crusted Scallops and Spring Salad Recipe: With the red grapefruit, endive, shaved fennel, asparagus and hint of white wine vinegar, the salad in this dish screams spring! // @BobsRedMill @ChefBillyParisi

Finely to complete our dish we need to toss around the vegetables with a little bit of white wine vinegar, salt and pepper and then it’s time to eat!  If you’re wondering what those little green leaves are they are micro-greens, which can literally be purchased at almost any grocery store.  Lastly, top off this beautiful easy to make Almond Crusted Scallops and Spring Salad recipe with a little goat cheese.

PERFECTION!!!  If you have any questions at all regarding this recipe or others, you know where to find me.

Almond Crusted Scallops and Spring Salad Recipe: With the red grapefruit, endive, shaved fennel, asparagus and hint of white wine vinegar, the salad in this dish screams spring! // @BobsRedMill @ChefBillyParisi

Almond Crusted Scallops and Spring Salad

For the salad:

  • 2 segmented grapefruits
  • ½ thinly shaven fresh fennel bulb
  • 2 sliced Belgian endive
  • 1 bunch of roasted or blanched asparagus cut into 1/3’s
  • 2 teaspoons of white wine vinegar
  • ¼ cup of micro-greens
  • 1 tablespoon of thinly sliced chives
  • goat cheese crumbles for garnish
  • Kosher salt and fresh cracked pepper to taste

For the scallops:

  • 1 pound of large sea scallops, foot removed
  • 1 ½ cups of Bob’s Red Mill Almond Meal Flour
  • 3 tablespoons of olive oil
  • 3 tablespoons of unsalted butter
  • Kosher salt and fresh cracked pepper to taste

Serves 3 to 4

Procedures:

  1. In a large bowl toss together the grapefruits, fennel, endive, asparagus, vinegar, micro-greens, chives, and salt and pepper until combined and set aside and keep cool.
  2. Add the almond meal to a bowl and set aside.
  3. Season the scallops on all sides with salt and pepper and dredge them in the almond meal making sure to coat on all sides by pressing down on them. Set aside on parchment paper.
  4. Add the olive oil to a large sauté pan on high heat and sear the scallops for 2 to 3 minutes or until golden brown and flip over. Add in the butter at the beginning to help brown and flavor.
  5. Continue cooking the scallops on the other side for a further 3 to 4 minutes or until the desired internal temperature has been achieved.
  6. Once the scallops are done cooking serve them over top of the spring salad and sprinkle on some goat cheese.

Chef Billy Parisi // billyparisi.comHello, I’m Billy Parisi, but to some I’m known as “Chef Billy Parisi.”  I do a little bit of this and a little bit of that, but for the most part I’m a Food & Content Creator, Sometimes TV Host, Digital and Social Strategist, Influencer, Picture Taker, Coffee Drinker, Daddy, Husband, College Sports Enthusiast, Fashionisto, Film & Music Lover!

I’ve been in the kitchen since I started washing dishes in a restaurant at the age of 13, and during that time I knew immediately that I wanted to be a chef.  I graduated from Arizona’s Scottsdale Culinary Institute and the University of Missouri, and have logged several years as line cook, sous chef, and executive in some of the Midwest’s finest restaurants.  I currently live in the city of Chicago with my wife Lindsay and daughter Olivia and cook up new inventions, mash-ups, fusions and twists on old classics.  I’m incredibly spontaneous and outgoing, and run 2 small businesses BPMVC, and my latest venture 5 Loaves 2 Fish! 

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Billy Parisi Google: Billy Parisi
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This flourless chocolate cake is light and spongy with a terrific chocolate-almond flavor.  Great on its own or as layers of a frosted cake. // @BobsRedMill // passover

Flourless Chocolate Almond Cake

by Sarah House in Gluten Free, Recipes

Eggs play an integral role in baked goods, from lightening texture to binding structure to creating loft to adding fat and flavor.  For restricted diets like grain-free, eggs can be a meal-saver.

Grain-free dishes are so hot right now, but people forget that grain-free confections have been a norm in several cuisines for the mere fact that eggs + nuts + a little something sweet equal an excellent dessert!  Just because you still eat and enjoy grains like wheat, rice, and quinoa, don’t think all these fancy “new” nut products aren’t for you.  This cake is a perfect example.  Pulling heavily from traditional European patisserie methods, this unleavened chocolate cake is great for any special occasion, or just because.  And since there are no leavens at work (no baking powder, baking soda, or yeast) this cake is a swell choice for Passover, too!

This flourless chocolate cake is light and spongy with a terrific chocolate-almond flavor.  Great on its own or as layers of a frosted cake. // @BobsRedMill // passover

Some bakers may be intimidated creating a cake without any of the standard butter, sugar, or flour components.  And you do need to be aware of what you are doing to ensure a perfect cake.  To help you avoid the inner shame of knowing you kinda maybe messed up the cake you’re about to serve, here are a few tips to ensure a rich and fluffy outcome.

  1. Chocolate is sensitive.  Chocolate doesn’t like high heat or it will burn.  Chocolate does not like water or it will seize.  And there is no coming back from either of those.  Some bakers like to melt chocolate in the microwave but I prefer to have an eye on my chocolate the whole time.  Instead of microwaving, there are two great choices to carefully melt chocolate:  a double-boiler or straight on the stove-top.Double-boilers are super easy to put together.  Place about an inch of water in a pot and bring it to a gentle simmer over medium-low heat.  Find a clean metal bowl that fits neatly over the pot, like a lid.  Put the chocolate in the bowl, put the bowl over the simmering pot, and stir gently until all the chocolate is melted.  The only word of warning I have is to not let that water get too hot.  A faster boil produces more steam which can turn into condensation droplets in your bowl.  And remember, chocolate does not like water.  Any type of water.  So keep it to a simmer.

    If you are a bit more confident with your ability to keep an eye on things, throw that chocolate into a small pot and place it right on the stove over very low heat.  If you remember to check it frequently, and stir it just as often, you’ll come out with perfectly smooth and melted chocolate.  Trust me.  And yourself.

    This flourless chocolate cake is light and spongy with a terrific chocolate-almond flavor.  Great on its own or as layers of a frosted cake.

  1. Eggs are interesting beasts.  Half forgiving and down for anything, half sensitive and prone to over-reaction.  Yolks are the forgiving team.  Toss them in a bowl and start whipping and they’ll get light and fluffy and lemony-yellow as the dawn.  You can even toss stuff in with them, like honey in this instance, and they won’t mind.  True now, if you left them mixing for too long, they’ll lose some volume.  But why would you do that?  If you get called away from cake baking for more than 5 minutes, you’re going to turn off the mixer, right?  (Right.  You WILL do that.)Whites, on the other hand, need some babying.  Stop paying attention to them and they’ll go from liquid to Styrofoam in a hot second.  And don’t you dare let anything in that bowl with them, other than maybe some cream of tartar or some sugar if you are making meringues.  Let some water sneak into the bowl, or a noticeable amount of egg yolks or fat, and you find yourself cracking a whole new set of eggs, plus rewashing and thoroughly drying your utensils.

    So make it easy on yourself.  When you are whipping egg whites, keep the egg whites clean and away from water, and use thoroughly cleaned and dried bowls and whisks.   I once worked for a chef who insisted that whipping egg whites be started on the slowest speed in our mixer and to then increase the speed very gradually over time so the proteins could slowly untangle themselves from each other and then hook back up again much later.  It took about 20 minutes.  I found that ridiculous.  Start slow so you don’t slosh egg whites all over.  But don’t be afraid to crank up the speed.  Just watch what is happening in the bowl and be ready to stop when the right volume and peak is reached.

    Also, these whipped egg yolks and egg whites are providing a lot of the structure and bind and height here, so be gentle when folding and when transferring the cake batter into the pan.  Don’t squish it down.  Gently spread it around.

    This flourless chocolate cake is light and spongy with a terrific chocolate-almond flavor.  Great on its own or as layers of a frosted cake.

Paying attention to what you are doing is the best and simplest way to make a perfect cake 100% of the time.  This holds true for all baking.  It’s not necessarily that the recipe is complicated, it’s just that some ingredients require a watchful eye.  But, heck, if it all goes south and the cake comes out flat, the rich chocolaty flavor and tender almond crumb will still be there, so just call it a torte and call it a day.

Get the recipe for Flourless Chocolate Almond Cake at BobsRedMill.com

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Sarah House Google: Sarah House
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National Coffee Cake Day // bobsredmill

National Coffee Cake Day + Our 10 Favorite Coffee Cake Recipes

by Lindsey Duncan in Gluten Free, Recipes

It’s Thursday, April 7th… You know what that means?! It’s National Coffee Cake Day, of course!! (Who didn’t know that?)

What exactly is a coffee cake, anyway? Why should it be celebrated? And is it one word or two?! Okay, okay, one thing at a time: A coffee cake is a spongey cake, usually with a crumb or streusel topping, which is meant to be served alongside coffee. It should be celebrated because it’s delicious. You will see it written both as one word and two, but Merriam-Webster says it’s two.

Getting down to a little more detail, Baking Illustrated, by the Editors of Cook’s Illustrated Magazine, defines “Crumb Coffeecake” as “nothing more than a single layer of buttery yellow cake topped with crumbs made from sugar, flour, and butter.” It is, of course, paired perfectly with a morning or afternoon cup of coffee.

National Coffee Cake Day // bobsredmill

We are celebrating National Coffee Cake Day by sharing with you all 10 of our favorite coffee cake recipes!

  1. Cranberry Swirl Coffee Cake made with our Organic Unbleached White All-Purpose Flour is moist and tart with yogurt and cranberry sauce.
  2. (Vegan!) 7 Grain Marionberry Coffee Cake – we love that this recipe features a berry native to Oregon and creatively uses our 7-Grain Pancake Mix in place of flour!
  3. (Gluten Free!) Lemon Blueberry Coffee Cake which no one will know is gluten free. Our Almond Meal keeps the cake moist and subtly nutty while our Organic Quinoa Flour and Sorghum Flour with Tapioca Flour provide fluffiness and divine texture to please even the most discriminating gluten-eating palette.
  4. Butter Pecan Streusel with Unbleached White All-Purpose Flour brilliantly features a cream cheese center for decadence second to none.
  5. (Vegan!) Vegan Coffee Cake from Vegan Gretchen is just like the coffee cake you remember from before your vegan days with a perfectly spiced, satisfying cinnamon topping.
  6. The Pioneer Woman’s “The Best Coffee Cake. Ever.” might be just that. We love this old-school recipe of her mother’s. Fair warning: there is nothing bashful about this buttery cake from heaven.
  7. These Coffee Cake Muffins from The Kitchn make no compromises on taste for convenience. Pop a coffee cake in your bag and whip it out just in time for that much-needed mid-morning coffee and snack break.
  8. Sour Cream Coffee Cake from Gimme Some Oven is moist and delicious and super easy to make, with a prep time of only 5 minutes!
  9. (Vegan!) Chocolate Cherry Coffee Cake featured on krisscarr.com, by Chloe Coscarelli, just might be part ice cream. This vegan coffee cake satisfies the sweet tooth and leaves nothing to be desired!
  10. (Paleo! Gluten free!) Hazelnut Coffee Cake from Fed and Fit is a grain-free, paleo-diet-friendly (and thus, gluten free friendly) twist on traditional coffee cake. Cassy used our ground Hazelnut Meal to create this dish and we are in love with it!

There you have it – 10 of our favorite coffee cakes and something for every diet. Celebrate, you, and enjoy National Coffee Cake Day!

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Lindsey Duncan Google: Lindsey Duncan
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What is it Wednesday | Bob's Red Mill

What is it? Wednesday: Pea Protein Powder {Giveaway}

by Lindsey Duncan in Contests, Gluten Free, What is it? Wednesday

What is Pea Protein Powder? Pea Protein Powder is extracted from raw yellow peas using a cool water process, without the use of chemical solvents. Protein powder is a convenient way to incorporate amino acids, the building blocks of many structures in our bodies, into our diets. It’s especially great for a post-workout refuel on the go.

Looking at the ingredient statement, you see “Pea Protein Isolate” – and you’re wondering, “What does that mean?” Protein powders are available as either concentrates or isolates. When protein has been separated from the rest of the pea initially, it’s called a protein concentrate (think, “the protein is in a concentrated form.”) Protein concentrates can then go through further extraction to create an isolate, which means the protein is even more concentrated than in concentrate (think, “the protein has been isolated from the rest of the pea.”)

Bob's Red Mill // Pea Protein Powder // gluten free // vegan // smoothies // shakes

Why use Pea Protein Powder? Peas offer a plant-based source of protein, making their protein powder completely vegan. It’s gluten free too! The flavor is very mild and therefore versatile for endless flavor profiles. Having the protein in powder form makes it easy, convenient, and quick to fuel for the day or recharge after a muscle-blasting workout. It is also easy to add to muffins, breads, and pancakes for a boost of protein with your breakfast.

Why else: If you are baking gluten free, you might consider adding Pea Protein Powder to your baked goods to extend their shelf life and improve the crumb of breads (read about the study here).

Where can I get Bob’s Red Mill Pea Protein Powder? Right now you can buy Pea Protein Powder through our website and, if you’re in Oregon, at the Bob’s Red Mill Whole Grain Store in Milwaukie. You’ll start to see it on grocery store shelves soon, right next to our Whey, Hemp, and Soy Protein Powders.

How can I use Pea Protein Powder? Check out some recipes we’ve created using Pea Protein Powder, or make your own.

We use Pea Protein Powder in some of our recipes for other products too. Did you know our vegan and gluten free Nutritional Boosters are based with Pea Protein Powder? It’s true! And we’ve also added it to the (new!) recipe for our Gluten Free Homemade Wonderful Bread.

When should I use Pea Protein Powder? With so many uses, Pea Protein Powder is great for breakfast, snack, lunch or dinner! Go get some! Or win some through the giveaway below!

That’s right, we are giving away 5 bags of Pea Protein Powder! Use the app below to enter the giveaway and we will select 5 winners at random to receive a product! Enter the contest by 11:59 pm Pacific Time on 04/04/16. Contest is open to US and Canada residents only.

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Lindsey Duncan Google: Lindsey Duncan
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Our favorite honey cookies are crispy on the outside with a soft center. They're dairy and gluten free, which makes them perfect for wrapping up as a gift. // @BobsRedMill

Gluten and Dairy Free Honey Cookies

by Sarena Shasteen in Gluten Free, Recipes

I am in the midst of working on a recipe that I’m not quite ready to share yet. I’m excited about it, but I really want to work on it just a little longer. So, while I’m working on that one, I figured I would share an oldie, but goody, I have that never fails me. This is a recipe that I used to make in our gluten filled days and so I decided to try it out with Bob’s Red Mill Gluten Free 1 to 1 Flour. Just like promised, the flour was a perfect substitute for our gluten filled favorites!

Our favorite honey cookies are crispy on the outside with a soft center. They're dairy and gluten free, which makes them perfect for wrapping up as a gift. // @BobsRedMill

These honey cookies are my go-to spring time cookie. There is a little farmer’s market that opens up in the spring that my husband and I go to frequently. Every year, the first thing we always buy is local honey from one of the farmers. I love that using different types of honey changes the flavor of these cookies. This recipe is a great base cookie, too, for adding different fillings such as honey sweetened cream cheese or ice cream for a warm weather treat. The cookie is crispy on the outside with a chewy center. They transport well, which makes them a great gift to share when you go to a neighbor’s house for a barbecue. Also, it’s likely you already have all the ingredients in your house so that makes them easy to make last minute. Seriously, make these! I promise you won’t be disappointed.

Our favorite honey cookies are crispy on the outside with a soft center. They're dairy and gluten free, which makes them perfect for wrapping up as a gift. // @BobsRedMill

Gluten and Dairy Free Honey Cookies

makes 30 cookies

Preheat the oven to 375°. Line a cookie sheet with parchment paper.

In a large mixing bowl, combine the olive oil, sugar and honey. Mix until combined. Next add the egg and vanilla to the oil  mixture. Mix until thoroughly combined and the sugar is dissolved. This will take about 3 to 4 minutes. In a separate bowl, blend the flour through salt together with a fork to insure there are no lumps. Add the flour mixture to the wet mixture and mix just until combined.

Shape 1 tablespoon of cookie dough into a ball and roll it in the turbinado sugar. Place 2 ½ inches apart on a parchment lined cookie sheet and bake for 8 minutes. They should be nicely browned around the edges, crackly and golden. Allow to cool on the cookie sheet for 5 minutes and then transfer to a cooling rack to cool completely.

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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Sarena Shasteen Google: Sarena Shasteen
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What is it Wednesday | Bob's Red Mill

What is it? Wednesday: Psyllium Fiber Powder

by Lindsey Duncan in Featured Articles, What is it? Wednesday

what is it wednesday // bobsredmill // psyllium

First thing first: How on Earth do you pronounce this product?! The “P” is silent and the “Y” is pronounced like an “I.” Phonetically, it’s pronounced SILL-ee-um.

Psyllium is a species of the Plantago genus (if you remember from BIO101, genus means plant family,) along with about 20 other species of flowering herbs1. Some may call them weeds, but that’s a relative term because our psyllium plants are grown quite purposefully and have quite the physiological benefit!

Depending on where you grew up, you may already have experience with Plantago. I grew up in Ohio, where the plants grow quite prolifically. Maybe you recognize it from this photo2:

common plantain (Plantago lanceolata) // bobsredmill // psyllium

Photo courtesy of www.eatthatweed.com

One of the genus’s benefits, which has nothing to do with digestion, but has everything to do with childhood fun, is what I am officially coining “psyllium shooters.” After much searching on YouTube, I found a video of this for the benefit of my Oregon-grown coworkers who have no idea what they missed out on as a child:

Okay, let’s get down to it: the major benefit of psyllium is not found in psyllium shooters. The plant is known among the medical community for aiding in digestion. Coming from the husk, Psyllium Fiber Powder is high in soluble fiber, which is the kind of dietary fiber that creates a gelatinous texture as it digests, slowing digestion4, and ultimately “can help relieve both constipation and diarrhea, and is used to treat irritable bowel syndrome, hemorrhoids, and other intestinal problems.”3 If you have intestinal distress, talk to your doctor – maybe psyllium fiber powder can help! Check out our drink recipes on the back of the package for ways to incorporate Psyllium Fiber Powder into your diet – or just add to your favorite smoothie recipe.

what is it wednesday // bobsredmill // psyllium

Psyllium is also awesome for gluten free and vegan baking! Instructions are on the back of our package for ways to include Psyllium Fiber Powder as a binder in gluten free baking or as an egg replacer in vegan baking.

Our Psyllium Fiber Powder is unflavored and unsweetened with only a single, clean ingredient: psyllium husk powder, which makes it easy to inconspicuously add to your already well-loved recipes.

Like all of our products labeled gluten free, our Psyllium Fiber Powder is processed in our dedicated gluten free facility and is R5-ELISA tested to confirm its gluten free status.

Ceilacs, vegans, and those with intestinal distress, we present to you: Psyllium Fiber Powder.

References

  1. Pollen Library.com Plantain (Plantago). http://www.pollenlibrary.com/GENUS/Plantago/
  2. Adam Grubb and Annie Raser-Rowland via Flickr. https://www.flickr.com/photos/87106229@N05/albums/72157631525486629
  3. University of Maryland Medical Center. Psyllium. http://umm.edu/health/medical/altmed/supplement/psyllium
  4. U.S. National Library of Medicine. Medline Plus. “Soluble vs. insoluble fiber.” https://www.nlm.nih.gov/medlineplus/ency/article/002136.htm
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Lindsey Duncan Google: Lindsey Duncan
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