What is it? Wednesday: Probiotics // @BobsRedMill

What is it? Wednesday: Probiotics

by Cassidy Stockton in Health, What is it? Wednesday

A few years back, we had the privileged of meeting and building a relationship with Dr Robert Martindale, MD of the Oregon Health and Science University. He spoke at length of the importance of pre- and probiotics and the role that whole grains play in our health. The Bob’s Red Mill team left so inspired that we immediately set out to create our line of Nutritional Boosters- essentially protein powders that would contain all of the health benefits of pre- and probiotics. Our mission was to create something with clean, simple ingredients that would also taste really good. That dream became a reality earlier this year when we introduced four Nutritional Boosters that contain probiotics.

What are probiotics? Simply put, probiotics are living organisms that help replenish the good bacteria that live in our intestinal tracts. These good bacteria aid in digestion, overall gut health and support our immune system. They’re a line of defense against illness. If you’ve ever been sick and had to take antibiotics, you’ve likely wiped out your beneficial bacteria and probiotics would be a good way to replenish them.

What is it? Wednesday: Probiotics // @BobsRedMill

Why are probiotics important? Probiotics in and of themselves are not super important, what is important is healthy good bacteria in your gut. Probiotics are a way to ensure that you have good, healthy bacteria keeping you in tip-top shape. Think of probiotics as a replenishment system.

When should you use probiotics? Most people will benefit from eating foods that contain probiotics. People with compromised immune systems and other systemic issues should consult with a doctor before adding them to their diet. Probiotics can be used regularly to maintain gut health, but they are essential for recovery from antibiotic use and illnesses where bad bacteria has been introduced (such as food poisoning).

What foods contain probiotics? Probiotics are found in many packaged foods (everything from chocolate to protein bars to ice cream), but are naturally occurring in yogurt, kefir, kombucha, sauerkraut, miso, kimchi, and tempeh, to name a few. Many naturally fermented foods have them, but you’ll want to look for foods that advertise live cultures- specifically Lactobacillus, Bacilus coagulans, or Bifidobacterium. You can also buy probiotic supplements. They’re typically in the refrigerated section of natural food stores.What is it? Wednesday: Probiotics // @BobsRedMill

How do you know if a food has probiotics? It should absolutely be listed in the ingredient list. If it’s not or it does not list the type of bacteria, move on. Not all of these common sources (like yogurt) contain live cultures and it is the live piece that is key here. Dead bacteria, in this instance, is useless. Be sure to look for a ‘live culture’ claim.

What are prebiotics? A lesser-known piece of the good gut health puzzle are prebiotics. They are not as commonly discussed, but they are equally important. Prebiotics are the foods we ingest that feed our healthy bacteria. Anything that has a decent amount of dietary fiber can function as a prebiotic, but not all prebiotics are created equal. Whole grains and fiber-rich foods are above and beyond the best choice for gut health. It’s so simple to create the perfect formula of pre- and probiotics. You’re enjoying yogurt? Add a scoop of muesli or granola to your meal. Enjoying some tempeh? Pair it with some brown rice or whole grain bread. See? Simple. The nice thing is, high fiber foods are overwhelmingly beneficial to your digestive health anyway, so pairing them with probiotics is a win-win. Read more about this pre- and probiotic relationship here.

What is it? Wednesday: Probiotics // @BobsRedMill

Are probiotics gluten free? Yep. There is no gluten in a probiotic. HOWEVER, you’ll want to be sure that the food you’re choosing is gluten free. If you’re taking a probiotic supplement, make sure it’s gluten free, as well.

Are probiotics vegan? Yes, probiotics are considered to be vegan. Again, you’ll want to be sure that the food you’re eating is vegan. For instance, a standard probiotic-rich yogurt is not vegan. Look for vegan yogurts that contain probiotics, or stick to tempeh, kimchi and other plant-based sources. Our nutritional boosters are a great option for a vegan probiotic source.

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Cassidy Stockton Google: Cassidy Stockton
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Mini Cheese Tomato Flatbreads : These little flatbreads are great along side a meal, but the bread is also sturdy enough to be baked in mini loaf pans to use for sandwiches. // @BobsRedMill // gluten free

Mini Cheese Tomato Flatbreads

by Sarena Shasteen in Gluten Free, Recipes

I honestly can’t say enough good things about chickpea flour. It is my go to flour when I’m looking to round out my meal with protein while all I really want to eat is carbs. This typically happens on a heavy workout week for me. So, in order to get my carbs and my proteins in while satisfying my carbohydrate craving, I make my go to protein flatbread. As a personal trainer and someone who specializes in fitness nutrition, I’m always trying to come up with recipes for my clients to give them healthier alternatives to their favorite “not so good for you” foods. Also, since our family has to be gluten free, this is a perfect quick alternative to our wheat loving favorites.

Mini Cheese Tomato Flatbreads : These little flatbreads are great along side a meal, but the bread is also sturdy enough to be baked in mini loaf pans to use for sandwiches. // @BobsRedMill // gluten free
Mini Cheese Tomato Flatbreads : These little flatbreads are great along side a meal, but the bread is also sturdy enough to be baked in mini loaf pans to use for sandwiches. // @BobsRedMill // gluten free

I have many variations of this flatbread recipe. I bake it plain, topped with my favorite pizza toppings and I’ve even baked it with fresh berries on top. The topping variations are endless! This bread is crispy on the outside, soft and fluffy on the inside with a creamy topping all melty and gooey…YUM! Since I have to be dairy free, I don’t always add the “cheesy” topping, so don’t feel like you have to. These little flatbreads I’m sharing with you today are great along side a meal, but the bread is also sturdy enough to be baked in mini loaf pans to use for sandwiches.

Mini Cheese Tomato Flatbreads : These little flatbreads are great along side a meal, but the bread is also sturdy enough to be baked in mini loaf pans to use for sandwiches. // @BobsRedMill // gluten free
Mini Cheese Tomato Flatbreads : These little flatbreads are great along side a meal, but the bread is also sturdy enough to be baked in mini loaf pans to use for sandwiches. // @BobsRedMill // gluten free

Mini Cheese Tomato Flatbreads

(makes 4)

Combine the dry ingredients in a bowl. Add the wet ingredients and mix well. Pour batter evenly into greased large muffin tins (I used those tortilla taco shell pans). Bake at 450°F for 5 minutes, then top with tomatoes and cheese. Sprinkle with kosher salt and fresh ground pepper, bake for an additional 15 to 20 minutes or until lightly browned.

Mini Cheese Tomato Flatbreads : These little flatbreads are great along side a meal, but the bread is also sturdy enough to be baked in mini loaf pans to use for sandwiches. // @BobsRedMill // gluten free

For mini loaves: Pour batter evenly into 2 greased mini loaf pans. Bake at 450°F for 20-25 minutes or until lightly browned.

*****

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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Father's Day // Pancakes // Bob's Red Mill

Father’s Day | Pancake Recipe Round-Up

by Lindsey Duncan in Gluten Free, Recipes

Father’s Day is right around the corner and we are conjuring visions of breakfast in bed, syrupy pajama sleeves, and handmade cards read with a smile, loved ones snuggling among the pillows and blankets.

Here at Bob’s Red Mill, we know that the way to a man’s heart is through his stomach, so we think the best way to thank Pops for his unconditional love and support is by preparing him fare from your heart to his. If your household is anything like mine was growing up, Dad is responsible for two major food groups: things cooked on the griddle and things cooked on the grill. We’ve selected some of our favorite recipes from the former to honor all the dads, grandfathers, godfathers, and father figures out there.

Pick your favorite recipe, grab a bag of Bob’s Red Mill flour or pancake mix and start the day’s celebration as soon as dad awakes!

For the traditionalist, Whole Wheat Blueberry Pancakes from Billy Parisi

Fathers Day // pancakes // Bob's Red Mill

For the grain-free guru, Paleo Pancakes featuring our (new!) Paleo Baking Flour:

Father's Day // Pancakes // Bob's Red Mill

If your family is as excited about paleo as we are around here lately, you’ll love this additional grain-free option, Fluffy Strawberry Coconut Paleo Pancakes from Rachel Mansfield:

rachelmansfieldpaleostrawberrycoconutpancakes

Dad’s gluten free? No problem, our Gluten Free Pancake Mix makes delicious and simple pancakes a breeze. Add your own mix ins and favorite toppings! Check out the easy preparation instructions here.

Father's Day // Pancakes // Bob's Red Mill

Last but not least, for the protein enthusiast patriarch,  you must serve up these Banana Blueberry Almond Pancakes from Debbie Woodruff, featuring our Vanilla Nutritional Booster protein powder.

debbiewoodruffbananablueberryalmond

 

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Lindsey Duncan Google: Lindsey Duncan
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Coconut Flour Wraps- VitacostF

8 Tried and True Coconut Flour Recipes

by Cassidy Stockton in Recipes

With the rising popularity of the Paleo diet, Coconut flour is popping up in all sorts of recipes. Have you tried coconut flour yet? If you have, you know it’s a tricky ingredient to bake with and it’s a challenge to substitute into a recipe. I often tell people to try coconut flour with a tried and true recipe first, before setting off into unexplored territory. Coconut flour is not cheap and can be very temperamental. A bad experience with it will be enough to turn most of us off. Coconut flour is a wonderful ingredient, though, and is worthy of a home in your kitchen.

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Coconut flour is extremely high in fiber, which means it absorbs a lot of liquid during baking. This makes it critical to follow the recipe exactly without making additional substitutions. Dough will often be much thicker than expected when baking with coconut flour. Don’t worry too much, just keep going. To help you try this unique ingredient, we’ve rounded up 8 of our best coconut flour recipes. These are tried and true!

P.S. If you want to know more about coconut flour, check out our post all about what it is and how to use it.

Coconut Flour Brownies are tried and true and a great way to dip your toes in baking with coconut flour. // @BobsRedMill

Coconut Flour Brownieschewy and chocolaty, these brownies are a great foray into baking with coconut flour.

Coconut Flour Wraps- are tried and true and a great way to dip your toes in baking with coconut flour. // @BobsRedMill

Coconut Flour Wraps are great for crepes or using as tortillas. Photo courtesy of Vitacost.

Coconut Curry Muffins

Coconut Curry Muffins – a fun and flavorful muffin.

Coconut Layer Cake - is tried and true and a great way to dip your toes in baking with coconut flour. // @BobsRedMill
Coconut Layer Cake – a beautiful cake that takes coconut to the next level.

Vanilla Almond Sugar Cookies- are tried and true and a great way to dip your toes in baking with coconut flour. // @BobsRedMill
Vanilla Almond Sugar Cookies – one of our favorite and easiest coconut flour recipes.

Coconut Crusted Mahi Mahi - Eat Well With Janel

Coconut Crusted Mahi Mahi – Yes, you can use coconut flour as a breading, as proven here by Eat Well with Janel

Coconut Flour Pancakes- are tried and true and a great way to dip your toes in baking with coconut flour. // @BobsRedMill

Fluffy Coconut Flour Pancakes – so easy and so delicious!

Double Chocolate Coconut Brownies - Bran Appetit

Double Chocolate Coconut Flour Brownies – double the chocolate and double the deliciousness from Bran Appetit.

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Cassidy Stockton Google: Cassidy Stockton
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Sunflower Crackers-A healthy grain-free snack that pairs well with cheeses, dips or just on its own!  // @BobsRedMill // grain free, paleo friendly, vegan, gluten free

Sunflower Crackers

by Cassidy Stockton in Gluten Free, Recipes

I will admit that I really enjoy a good cracker. I’ve shared several here before—Nooch Crackers, Cornmeal and Cheddar Crackers, Pea, Parmesan and Rosemary Crackers—all wonderful and delicious options. Today, though, I have this recipe for Sunflower Crackers that I’ve been anxious to share, but have been waiting for the right time. These crackers are very easy to make, super tasty (is it bad to admit I ate half the batch in one go??) AND they’re gluten free, vegan and paleo-friendly.

Often, we think of gluten free foods as flavorless and compare them to recyclable materials, like paper and cardboard. Don’t let me fool you, there are some truly bad gluten free foods out there. Recipes where no matter how much sugar/salt/fat you throw at them, they taste like sawdust. The landscape is really changing, though. With a greater focus on fresh, local foods and a whole heap of recipe developers seeing ‘gluten free’ as a creative challenge (rather than hindrance), recipes are getting better.

Sunflower Crackers-A healthy grain-free snack that pairs well with cheeses, dips or just on its own!  // @BobsRedMill // grain free, paleo friendly, vegan, gluten free

There are more high quality ingredients available and folks are exploring things they previously hadn’t. Ingredients like oat flour and quinoa flour are showing up more and more often. Chickpea (aka Garbanzo Bean) Flour is increasingly popular for making pizza and crackers. Arrowroot and Tapioca Starch are showing up places they previously had not. Add to this, the focus on grain-free eating that the Paleo Diet has brought to the forefront and you have a huge variety of delicious, reliable recipes for nearly everything under the sun.

Now more than ever, gluten free recipes are becoming so good that people truly cannot tell the difference. This cracker that is somehow gluten free, paleo-friendly and vegan, is a perfect example. Here is a cracker you can serve at a party without mentioning which diet it’s accommodating and folks will gobble them up (trust me, I watched this happen at the office).

Sunflower Crackers-A healthy grain-free snack that pairs well with cheeses, dips or just on its own!  // @BobsRedMill // grain free, paleo friendly, vegan, gluten free

Our test kitchen has combined sunflower seed meal (made by pulsing sunflowers in a food processor) and tapioca flour to create these crisp, flavorful crackers that everyone will enjoy. Here, we’ve topped them with mashed avocado and sliced kumquats. Sure, it sounds weird, but it’s surprisingly delicious. They’d be wonderful with a charcuterie plate, topped with a nice cheese, dolloped with a fruit spread, or just devoured plain. If you’ve decided to accept that crackers just cannot be a part of your gluten free diet, think again.

Get the recipe for Sunflower Crackers

Sunflower Crackers-A healthy grain-free snack that pairs well with cheeses, dips or just on its own!  // @BobsRedMill // grain free, paleo friendly, vegan, gluten free

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Cassidy Stockton Google: Cassidy Stockton
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Gluten Free Pizzelles- turn these beauties into ice cream sandwiches! // @bobsredmill.com

Gluten Free Pizzelles

by Sarena Shasteen in Gluten Free, Recipes

Warm weather has arrived here in Georgia and with that comes the season of ice cream!!! I won’t lie, I love a good frozen treat and I never let the fact that I can’t have dairy stop me from enjoying my beloved ice cream. Having to go gluten free made things a little bit tougher though. There is nothing better than walking by an ice cream shop that makes their own waffle comes. That smell…ah, that sweet sweet smell of vanilla, sugar and “butter”. It’s so heavenly.

Gluten Free Pizzelles- turn these beauties into ice cream sandwiches! // @bobsredmill.com

Now, I don’t normally encourage the purchase of a kitchen appliance that really only has one use, but a pizzelle maker is a must. Trust me. These slightly sweet cookies make perfect ice cream sandwiches and are equally delicious on their own. We like them a little less sweet here, but you can easily add a little more sugar to make them sweeter. We frequently eat them plain or filled with ice cream or peanut butter and chocolate. The great thing about the non-chocolate version is that you can also make them savory. See, a pizzelle maker is a must for us gluten free folks. The savory version with herbs make the best crackers!

Gluten Free Pizzelles- turn these beauties into ice cream sandwiches! // @bobsredmill.com

Ok, these ice cream sandwiches take a little time and are a bit of a process, but they are so worth it when I see how excited my kids get when they can enjoy a good old fashioned ice cream sandwich!

The flavor possibilities are endless with this recipe. Use whatever flavored chip you wish. I used chocolate and salted caramel on these. I also used peanuts, but really any nut would work or sprinkles are fun too!

Gluten Free Pizzelles- turn these beauties into ice cream sandwiches! // @bobsredmill.com

Get the recipe for Gluten Free Pizzelles

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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Gluten Free Dutch Baby with Fresh Berries- No one would ever know this Dutch Baby was gluten-free, I mean no one. // @bobsredmill @chefbillyparisi

Gluten Free Dutch Baby with Berries

by Billy Parisi in Gluten Free, Recipes

I have been absolutely dying to make this Gluten Free Dutch Baby with Fresh Berries, Mascarpone Whipped Cream and Lemon and have finally found some time to do so.  It really required my wife and daughter to leave because their insatiable sweet toothes would never allow me to plate this up in time to take a picture, so needless-to-say they were not around for the making of this.  This may sound weird but I’ve literally been wanting to make this for 20 years.

Gluten Free Dutch Baby with Fresh Berries- No one would ever know this Dutch Baby was gluten-free, I mean no one. // @bobsredmill @chefbillyparisi

We had an exchange student from Ulm, Germany while I was a freshman in high school and she used to tell me how German pancakes, or Pfannkuchen’s, were the absolute best.  While she never got around to making them for us, I’ve been waiting for the perfect opportunity to do it myself.  In the past few years I have been seeing Dutch Baby’s, or German Pancakes, show up in every food newsfeed I subscribe to.  This has brought back tons of great memories with our exchange student Anke, so I figured I would give it a whirl.

Gluten Free Dutch Baby with Fresh Berries- No one would ever know this Dutch Baby was gluten-free, I mean no one. // @bobsredmill @chefbillyparisi

I wanted to experiment using Bob’s Red Mill® Gluten Free 1-to-1 Baking Flour because I’ve heard some amazing things about it from a few strict gluten-free friends who are phenomenal bakers.  I have to say that I was absolutely blown away at the results.  No one would ever know this Dutch Baby was gluten-free, I mean no one.  I’m pretty sure my gluten-free friends wouldn’t even believe me the results are so similar to that of the original recipe.  When it says 1 to 1, it is literally that which makes it so convenient to convert any baking recipe to gluten-free.

Gluten Free Dutch Baby with Fresh Berries- No one would ever know this Dutch Baby was gluten-free, I mean no one. // @bobsredmill @chefbillyparisi

Now that I know how easy it is to make these Dutch Baby’s I’m a little annoyed our exchange student never attempted them.  You mix the dry, mix the wet and combine them and bake.  I mean seriously what in the world is so hard about that?

Gluten Free Dutch Baby with Fresh Berries- No one would ever know this Dutch Baby was gluten-free, I mean no one. // @bobsredmill @chefbillyparisi

Once the batter is made set it in the refrigerator to rest for 10 minutes, and in the meantime place your cast iron skillet into the 375° pre-heated oven to get it nice and hot.  When it’s time to bake, take the pan out place some butter in it, and after it has melted pour the batter in and bake it.  You’ll notice the batter will start to rise around the outside of the pan while the center of it will stay relatively even.  Don’t worry it won’t spill over.

Gluten Free Dutch Baby with Fresh Berries- No one would ever know this Dutch Baby was gluten-free, I mean no one. // @bobsredmill @chefbillyparisi

Once the Dutch Baby is done cooking you can let it sit and cool slightly before serving.  For the mascarpone whipped cream simply whip some cold heavy whipping cream in a standing mixer on high speed with sugar until stiff peaks are formed.  Next, whisk in some mascarpone and vanilla and you are good to go.  I finished off the Dutch Baby with some mixed fresh berries, the mascarpone whipped cream and some fresh lemon zest.  This thing is seriously amazing, it is a must try and for all my gluten free friends out there, you’re welcome.

Get the recipe for Gluten Free Dutch Baby with Fresh Berries, Mascarpone Whipped Cream and Lemon.

Gluten Free Dutch Baby with Fresh Berries- No one would ever know this Dutch Baby was gluten-free, I mean no one. // @bobsredmill @chefbillyparisi

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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Mixed-Berry-Crepes_RESIZED-1-650x430

6 Quick and Easy Mother’s Day Brunch Ideas

by Bob's Red Mill 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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Bob's Red Mill Google: Bob's Red Mill
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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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Sarena Shasteen Google: Sarena Shasteen
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