Cranberry Orange Drop Scones

Embracing the Low Carb, Gluten-Free Lifestyle + Cranberry Orange Drop Scones

by Carolyn Ketchum in Featured Articles, Gluten Free, Recipes

Starting a specialized diet is a huge lifestyle change that many people face with great trepidation. Whether the dietary changes are by choice or by necessity, it can rock your world to find that many of your old favorite foods are now off-limits. When you embark on a diet that cuts out sugar and gluten and limits carbohydrates, you will at first feel that your food choices are incredibly limited. And you may be very disheartened, thinking that cooking, baking and eating with such limited ingredients will lose all pleasure. I know that feeling all too well, as I was there myself a few short years ago. A diagnosis of diabetes and a desire to stay off insulin led me to the low carb, gluten-free lifestyle; I thought my days of cooking and eating delicious foods were over.

In reality, nothing could have been further from the truth. First, I had to get over the common misconception that low carb diets consist of little more than eggs, meat and cheese. Don’t get me wrong, I love all of those things, but I think anyone would tire of that menu pretty quickly. One can only eat so many cheese omelets before craving a different sort of breakfast. Thankfully, there is this little thing called the internet; perhaps you’ve heard of it? I will always chalk it up to the power of Google Search that I discovered early on a veritable goldmine of information about eating low carb and gluten-free. And my own experimentation with low carb cooking and baking has added greatly to my understanding of what works, what doesn’t, and how to stay focused and on track. I feel fortunate that I am able to share that knowledge with you.

Cranberry Orange Drop Scones | Bob's Red Mill + All Day I Dream About Food

Upon embarking on a low carb diet, you do need to be prepared to cook and bake a lot of your own foods at home. Low carb, gluten-free recipes tend to take rather specialized ingredients which, thanks to companies like Bob’s Red Mill, are becoming more and more widely available. Almond flour is available in many grocery store chains now, as are coconut flour, flax seed meal and chia seeds. Nut flours/meals and coconut flour form the basis of the vast majority of low carb baked goods. And believe me, baked goods made with these ingredients can rival their high-carb, gluten-filled counterparts in both taste and texture.

Don’t confuse gluten-free with low carb or vice-versa. This is a common mistake, and many well-meaning friends and family may offer you something that is gluten-free, but is made with high-carb ingredients like rice flour or contains added sugars. And many pre-packaged low carb items are actually made with wheat-based products, so if you need to be gluten-free, steer clear of these. The sugar-free or no-added sugar labels are also not a guarantee of a low carbohydrate item. When in doubt, read the nutritional information on the packaging. If it’s a homemade item, don’t be afraid to ask what’s in it. It’s not rude when your health is at stake.

Although you do need to limit your consumption of things like grains, legumes and potatoes on a low carb, gluten-free diet, you will be pleasantly surprised at the number of delicious foods that are naturally low in carbohydrates. Did you know chocolate is low carb? Well, the unsweetened variety is, and although few people like the taste of unsweetened chocolate, adding a little sweetener of your own can produce delicious results. Most vegetables are low in carbohydrates and even some sweet-tasting fruits like strawberries and raspberries are naturally low carb as well.

Cranberry Orange Drop Scones | Bob's Red Mill

All is not lost when it comes to enjoying decadent desserts either. The fact that sugar is the predominant sweetener in our culture is something of an historical accident. There are numerous other sweeteners out there, and you aren’t limited to artificial sweeteners like aspartame and sucralose. Stevia, erythitol, and xylitol are all naturally-occurring and have little impact on most people’s blood glucose levels. They all have their limitations in low carb, gluten-free baking, however, so I keep several of them on hand and often use them in combination to get the desired results.

Like any healthy eating regimen, you need to make sure you are getting enough fiber in your low carb, gluten-free diet. Fortunately, many high-fiber foods are also quite low in carbohydrates and dietary fiber can actually count against the carbs in any given food item. Although fiber is technically considered a carbohydrate (at least on US nutrition labeling), it largely passes through the system undigested and has little effect on blood glucose levels. In fact, a significant amount of dietary fiber can actually slow the absorption of other sources of glucose into the bloodstream. You will quickly become familiar with the term “net carb counts”, calculated by subtracting the total grams of dietary fiber per serving from the total grams of carbohydrate per serving.

If all of this sounds confusing and a little overwhelming, don’t worry. A little bit of effort in figuring out what does, and what doesn’t, fit the low carb, gluten-free lifestyle, and it will soon become second nature. And you won’t be limited to meat, cheese and eggs for the rest of your life, either. The foods available to you are much more varied than they first appear. Better yet, you are bound to discover new foods and new ingredients that you heretofore knew little or nothing about. You will find new ways to cook and bake, and you will enjoy your food all the more knowing it’s good for you.

 Cranberry Orange Drop Scones, Low Carb, Gluten Free | Bob's Red Mill

Cranberry Orange Drop Scones

Scones:

  • 1/2 cup Coconut Flour
  • 1/2 cup Almond Flour
  • 1/3 cup Swerve Sweetener or other erythritol (other sweeteners may be substituted)
  • 2 tsp Baking Powder
  • 1/4 tsp Salt
  • 1 cup fresh Cranberries
  • 1/2 cup Greek Yogurt
  • 4 large Eggs, lightly beaten
  • 1/4 cup fresh Orange Juice
  • 2 Tbsp Coconut Oil, melted
  • 2 Tbsp Orange Zest
  • 1/2 tsp Vanilla Extract

Optional Glaze:

  • ¼ cup powdered Swerve Sweetener or other powdered erythritol (if you substitute another sweetener here, it must be a powdered version)
  • 2 to 3 Tbsp fresh Orange Juice

Preheat oven to 350°F and line a large baking sheet with parchment paper.

In a large bowl, whisk together coconut flour, almond flour, sweetener, baking powder and salt. Stir in cranberries.

Add Greek yogurt, eggs, orange juice, coconut oil, orange zest and vanilla extract and stir vigorously until well combined.

Drop by large spoonful onto prepared baking sheet. You should get 10 to 12 scones in all. Bake 24 to 27 minutes, until firm to the touch and the tops are lightly browned.

Remove and let cool 5 minutes on pan, then transfer to a wire rack to cool completely.

For the glaze, whisk powdered sweetener and 2 tbsp of orange juice together in a small bowl. Add more orange juice if glaze is too thick.

Drizzle over cooled scones.

Leftovers should be stored in the refrigerator.

 

Carolyn Ketchum | All Day I Dream About Food

Carolyn Ketchum is the writer, photographer and almond flour wizard behind All Day I Dream About Food, a low carb and gluten-free food blog. Her mission is to prove to the world that special diets need not be boring or restrictive and that healthy dishes can be just as good, or better, than their sugar and gluten-filled counterparts. It’s astonishing what you can do with a bag of almond flour, a stick of butter, and a willingness to experiment. Follow her on Facebook, Twitter, Google Plus and Pinterest for inspiring ideas for the low carb, gluten free lifestyle. 

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Carolyn Ketchum Google: Carolyn Ketchum
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Birdspotter Recipe of the Week | Bob's Red Mill

Birdseed Stir Fry

by Cassidy Stockton in Birdspotter, Featured Articles, Recipes

For the second year, we’ve teamed up with the Cornell Lab of Ornithology to bring bird lovers the ultimate birding photo contest. Each week we’re giving away prizes and sharing some of our favorite recipes, perfect for fueling a healthy, happy day of watching birds. Check back here each week for a great recipe, and don’t forget to vote on your favorites and enter your own photos in BirdSpotter!

***

When most people think of millet, they think of birdseed. After all, it is one of the main components of a wild bird seed blend. Millet is a great seed for certain birds, but Millet is also one of the most nutritious grains available for humans. Unlike most other grains, this versatile, gluten free grain is alkaline, which makes it easy to digest and helps balance the body’s natural tendency towards acidity. Millet is an excellent source of dietary fiber, making it a great solution for those looking to add more fiber to their gluten free diet. The light flavor of millet allows it to be sweet or savory, which means the possibilities are endless. This stir fry is simple, yet satisfying and is a great way to give millet a whirl for the first time.

Birdseed Stir Fry | Bob's Red Mill

Birdseed Stir Fry

  • 1/2 cup Hulled Millet
  • 2 cups Water
  • 1/2 tsp Sea Salt
  • 2 Tbsp Oil
  • 1 cup sliced Onion
  • 2 cloves Garlic, minced
  • 1 tsp minced fresh Ginger
  • 1 large head of Broccoli, chopped
  • 1 cup sliced Carrot
  • 5 oz canned Water Chestnuts
  • 1/4 cup Cashews, chopped
  • 1 Tbsp Gluten Free Soy Sauce
  • 1 Tbsp Rice Vinegar
  • 2 Tbsp Honey
  • 1 Tbsp Corn Starch

Directions

Step 1

Bring water and salt to a boil. Add millet and return to a boil. Cover, reduce heat to low and simmer for 35 – 40 minutes.

Step 2

Heat oil over medium-high heat in a wok or large pan. Add onion and cook until beginning to soften, about 5 minutes. Add garlic and ginger and cook for 1 minute. Add broccoli, carrots and water chestnut and cook until crisp-tender, 7 – 10 minutes. Add cashews and cooked millet.

Step 3

Combine soy sauce, rice vinegar, honey and cornstarch and pour over vegetables. Cook until dressing is absorbed, about 2 minutes. Remove from heat and serve.

Makes 4 servings.

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What is it Wednesday | Bob's Red Mill

What is it? Wednesday: Flaxseed 101 + Flax Egg Replacer

by Cassidy Stockton in Featured Articles, Gluten Free, Health, What is it? Wednesday, Whole Grains 101

We are very excited to bring you What is it Wednesdays! Every other Wednesday, we’ll explore a different ingredient or product in depth. We’ll be covering the benefits, uses and common misconceptions about each. If you have any requests, leave them in the comments and we’ll work them into the schedule. 

***

While chia seed may be the power seed darling in the media these days, we wanted to remind you about another fabulous power seed—flax seeds! Flax seeds are a wonderful source of omega-3′s offering up 1800 mg per 2 tablespoon serving. They are also a fantastic source of fiber, with a nice blend of insoluble and soluble fiber. 

Flaxseeds and Flaxseed Meal | Bob's Red Mill

Why are omega-3′s important anyway? Omega-3 fatty acids are broken down into three specific acids- ALA (alpha-linolenic acid), DHA (docosahexaenoic acid) and EPA (eicosapentaenoic acid). These acids work together to support brain development, the functioning of the immune system, cardiovascular health and are beneficial for healthy skin, hair and nails. How they work together is complicated, but the short version is that our bodies can make EPA and DHA, but cannot make ALA. ALA is the backbone for EPA and DHA, and must be consumed in our food. Read more about the interplay between these acids here.

The conversion of ALA into EPA and DHA is harder for the very young and the elderly, which means people in those categories have to be sure to get enough ALA in the first place. Fish, and their subsequent oil, are one of the most common sources of all three omega-3′s. Sure, that’s great, but that doesn’t work for vegetarians or vegans. Also, have you tried fish oil? Gross. That’s why brands now market lemon and strawberry flavored fish oil so you can eat it and not taste the fish. I love fish, don’t get me wrong, but I’m not a fan of a fish-flavored salad. I digress… There are many plant-based sources of ALA (which, let me remind you, your body will turn into EPA and DHA) including FLAX seeds, chia seed, hemp seeds, sesame seeds, walnuts, and, I just learned today, cauliflower and Brussels sprouts (albeit not as much as the seeds).

Why would you pick flax seeds over any other plant-based source? Flax is an excellent source of dietary fiber. Coupled with the omega-3, the soluble fiber and insoluble fiber work together to absorb and remove cholesterol from the blood stream (healthy heart!) and keep your digestive house neat and tidy. Yes, chia seeds will do that, too, but flax seed is much more affordable and just as effective. You just need to be sure to eat ground flax seed. The flax plant is solely interested in propagating the world with more flax plants, and the human body cannot break down the flax seed. You get virtually no benefit from eating the whole seeds, though they are quite tasty.

flaxseed brochure cover

Luckily for you, Bob’s Red Mill mills whole flax seeds for you. Our flax seed meal is freshly milled using a technology that maintains the cool temperatures needed to keep the oil from oxidizing. I can’t speak for all other brands, but many brands press the oil from the seeds before grinding, so you’re not really getting the whole package as nature intended. We offer several varieties- brown, golden and organic versions of both. The only difference between the two colors is just that, the color. Some prefer the golden for baked goods, as it blends better.

Flaxseed meal is very versatile and is an excellent egg replacer in baked goods (recipe below) and can be sprinkled on salads, hot cereal, smoothies. Some folks around here just mix their 2 tablespoons into water or juice and drink it like an elixir. Personally, I prefer the mixed-in route. We have loads of great recipes for how to incorporate this power house seed into your diet on our website. Be sure to snag a $1.00 off coupon on our homepage, as well.

Flaxseed Meal “Egg”

For one egg, combine 1 Tbsp of Flaxseed Meal with 3 Tbsp of water. Let stand 3-5 minutes. Use as you would an egg in baking. This works best for muffins, quick breads, cookies, pancakes, etc. It is not the best choice for a cake, which relies heavily on eggs for rising or anything that has a fine, delicate texture.

1235C164_FlaxseedMeal_f_HighRes

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Birdspotter Recipe of the Week | Bob's Red Mill

Honey Blackberry Pie

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

For the second year, we’ve teamed up with the Cornell Lab of Ornithology to bring bird lovers the ultimate birding photo contest. Each week we’re giving away prizes and sharing some of our favorite recipes, perfect for fueling a healthy, happy day of watching birds. Check back here each week for a great recipe, and don’t forget to vote on your favorites and enter your own photos in BirdSpotter!

***

Sing a song of sixpence,
A pocket full of rye.
Four and twenty blackbirdsberries,
Baked in a pie.
This beautiful and delicious pie is made using our Gluten Free Pie Crust Mix. What we love about our new pie crust mix is that it’s gluten free, but no one will ever guess! It’s buttery and flaky, just like a wheat-based crust. It makes a dessert like this perfect for dinner parties- everyone can enjoy it (especially if you use vegetable shortening or coconut oil for those that are non-dairy) and no one will be the wiser. The combination of blackberries with honey and lemon is phenomenal and will take you back to the hot summer days at the end of August. Something all of us could use this time of year. Take a slice and settle down with a cup of coffee and a good book. You know you want to.
GF Honey Blackberry Pie | Bob's Red Mill
Honey Blackberry Pie
Contributed by: Sarah House for Bob’s Red Mill Test Kitchen

Prep Time: 25 minutes
Cook Time: 50 – 60 minutes
Yield: 8 servings
Preheat oven to 425°F.Remove dough from the refrigerator and let sit at room temperature until malleable. Roll 1/2 of chilled dough into a 12-inch circle between two pieces of heavy-duty plastic wrap. Remove top layer of plastic; invert and center dough over a 9-inch nonstick pie pan. Press crust into place, then remove remaining plastic wrap.Toss blackberries with tapioca flour then add honey, lemon juice and orange zest. Pour into prepared pie shell.Roll the remaining 1/2 of chilled dough into a 10-inch circle between two pieces of heavy-duty plastic wrap. Remove top layer of plastic; invert and center dough over filling. Press dough into place, then trim, seal and flute the edges. Cut four vents in the top dough using a decorative pattern (if desired) or create a lattice top crust.

If desired, brush top crust with an eggwash made from 1 egg whisked thoroughly with 1 Tbsp water.

Bake at 425°F for 15 minutes then reduce the heat to 350°F and continue to bake until the filling is set and beginning to bubble and the crust is golden, about 60 minutes.

Let cool before serving.

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Cassidy Stockton Google: Cassidy Stockton
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RV Project Logo 605x250

Simple Meals for the Simple (Or Complicated) Life {Guest Post}

by Guest in Featured Articles

Bob’s Red Mill is proud to sponsor athletic endeavors across the country, including the RV Project. Just two mountain climbing addicts, searching out the best climbing in the United States (and Canada) fueled by whole grains. We are happy to welcome Vikki to the blog to tell you more about eating well while living in tight quarters on the go. Learn more about the RV Project and keep up to date with their adventures at http://rvproj.com/.

***

Spenser and I formed The RV Project over two years ago- determined to travel across the United States in search of the best climbing and most interesting people this great nation has to offer.

In order to be as mobile as possible, we decided to move our lives into a 10-foot trailer in February of 2012. We have a two-burner propane stove. We lack refrigeration and running water, which makes us prioritize food that keeps and is easy to prepare. The final parameter for our meals is that I have Celiac Disease. Yep, we also need to eat gluten-free.

Hopefully, you do not have as many restrictions as we do on what you are able to cook. Maybe you share one or two with us, or maybe none. Whether you have a full kitchen or a camp stove, these recipes are delicious, easy to prepare, and, as far as science can tell, really good for you.

To celebrate almost two years on the road, we’ve put together some of our favorite dishes that have proven to be tasty meals, while packing a nutritious punch. Naturally, they’re simple to cook and even easier to clean up after. We’ve included some of our favorite time-saving tips to get the nutrition your body needs when/where you can.

Bob’s products fit seamlessly into our lifestyle, giving us a wide variety of hearty, healthy products to choose from that do not need to be refrigerated and are certified gluten-free. The support allows us to have more freedom in our road trip and for that we are incredibly grateful.

Here’s a standard meal plan for a day in our active lives:

BREAKFAST:

- Oatmeal with dried cranberries & flax seeds.

If I have time in the morning, I prefer to make Bob’s Red Mill GF Steel Cut Oats. The GF Quick Cooking Oats are great if we’re in a rush.

Oatmeal with Cranberries and soaked seeds | Bob's Red Mill

* This will make 2-4 servings, so it can last you a couple of days.

Don’t forget to use your imagination! You can add whatever your heart desires to your very versatile morning oatmeal- hemp seeds, chia seeds, pumpkin seeds, sunflower seeds, nuts, any other dried fruit. Spices like cinnamon or nutmeg can add a nice kick.

Soaking Seeds | Bob's Red Mill

To learn more about the benefits of soaking seeds, check out this article.

LUNCH:

- Usually leftovers, so let’s go straight to dinner.

DINNER:

We stick to 1 pot/1 pan dishes on a regular basis (sometimes it’s 1 pot + 1 pan, when we’re feeling adventurous). :)

For us, dinner is a time to branch out and try new things. We already love quinoa and incorporate it into meals regularly, but had never had the chance to try the other two Grains of Discovery: sorghum and millet. I tried them both out recently and they were delicious!

Millet has a quick cooking time (20 minutes), so is ideal for use in place of rice- we made the Millet Stir-Fry.

Sorghum is more chewy and takes about 50-60 minutes to fully cook. The texture reminded me a lot of how I remember couscous to be. It’s a grain that is is very enjoyable cold, another big plus for us. The Curried Carrots Sorghum Salad was to die for! A small portion kept us full for hours.

They are both a great way to change things up from rice, noodles, or pasta, while increasing your fiber intake. Millet has 9g of fiber per ¼ cup, while sorghum provides 8 grams.

Chili | Bob's Red Mill

- Bob’s Red Mill Restaurant Vegetarian Chili recipe is perfect. The Anasazi beans are delicious & Bob’s beans do not need to be soaked overnight (good for those of us who do not  plan ahead).

- The Cranberry Wild Rice is honestly filling enough on it’s own, but also makes a great side dish to any meat.

- The Black Bean, Corn & Quinoa Salad is a fresh take on chili. Just add everything to a pot and enjoy! You can swap out any type of black beans that you may have for the specified Black Turtle Beans.

The trick is to add variety without upping the difficulty level.

Our final tip: Always think about adding to your meal.

Having a salad?

+ add chia/flax/hemp/pumpkin/sunflower seeds

+ Flax seeds to rice (or any grain!) to add nutrition & a nice crunch

+ Chia/flax/hemp seeds whenever you eat cereal or make a smoothie

Hope this is helpful! I would love to answer any questions about the recipes, eating gluten-free, or our trip.

For more on our travels, please visit our blog or Facebook page:

www.rvproj.com
https://www.facebook.com/rvproject

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No Bake Balls of Energy

Meatless Mondays: No Bake Balls of Energy

by Cassidy Stockton in Featured Articles, Gluten Free, Recipes

This recipe comes from musician Brett Wildeman. Brett is a musician, writer and Bob’s Red Mill fanatic. Last September, Brett embarked on a bicycle tour of British Columbia to promote his newest album, Mother Earth. The In A Blink tour was fueled by Bob’s Red Mill and this was one of his favorite recipes for on-the-road nutrition. They are full of super foods like flax seed, chia seed and dark chocolate, completely delicious and so easy to make! We think this is a perfect recipe to add to your repertoire for a healthy New Year.

If you’re in the mood for some new music, check out Brett’s folk music on TumblrFacebook and Twitter.

No Bake Balls of Energy | Bob's Red Mill

No Bake Balls of Energy
Contributed by Brett Wildeman

Ingredients:

Instructions

1)    Stir all ingredients together in a medium sized bowl until thoroughly mixed.

2)    Chill in the refrigerator for half an hour.

3)    Roll into balls of whatever size you would like.

4)    Store in an airtight container and keep refrigerated for freshness. Last up to  1 week.

*Make these gluten free by using our Gluten Free Muesli or Gluten Free Rolled Oats.

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Cassidy Stockton Google: Cassidy Stockton
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Cannellini Bean Spread | Bob's Red Mill

Meatless Mondays: Cannellini Bean Spread

by Cassidy Stockton in Meatless Mondays, Recipes

Christmas is around the corner and that means you likely have company coming to you (or are heading out). Either way, this is a delicious appetizer that works for most dietary restrictions and is sure to please picky palates. This spread goes well with veggies and crackers, and is pretty simple to whip up.  A fabulous alternative to hummus, this spread uses creamy cannellini beans in place of garbanzo beans. The inclusion of carrots adds a subtle sweetness that pairs beautifully with rosemary and thyme. Drizzle with high quality olive oil and you have a classy, different appetizer sure to wow your guests (or hosts).

Note: This time of year, soaking and cooking dried beans might not be feasible, so you can opt to use canned Cannellini beans or even Great Northern beans in this recipe. Freshly cooked beans add something to this recipe, but we’ll look the other way… just this once.

Cannellini Bean Spread | Bob's Red Mill

Cannellini Bean Spread with Rosemary

  • 1-1/4 cups Cannellini Beans
  • 1/2 cup Onion, chopped
  • 1 Carrot, peeled and finely chopped
  • 1 tsp dried Sage
  • 1 Bay Leaf
  • 1 large Garlic Clove, peeled
  • 2-inch fresh Rosemary Sprig
  • 1/2 tsp Salt
  • 4 Tbsp Extra Virgin Olive Oil

Directions

Soak the cannellini beans overnight in cold water to cover by 2 inches. Drain the beans and rinse them. Put them in a pot with the onion, carrot, sage, bay leaf, garlic clove, and enough cold water to cover by 1 inch. Bring to a boil, reduce heat, and simmer until tender, 1 to 1-1/2 hours depending on the age of the beans. Add the rosemary sprig to the pot, stir, and set aside for 15 minutes.

Drain the water from the bean mixture, reserving 1 cup of the cooking liquid. Remove the bay leaf and rosemary sprig, and discard. Transfer the bean mixture to a food processor and pulse on and off, adding a bit of cooking liquid if necessary, until the beans are mostly smooth. With the machine running, pour 2 tablespoons of the oil into the processor, blend until smooth. Transfer dip to a serving bowl, drizzle with remaining olive oil and serve.

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Cassidy Stockton Google: Cassidy Stockton
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Almond Choc Chip Cookies GF DF Paleo 1

NEW Natural Almond Meal + Almond Chocolate Chip Cookies {Giveaway}

by Cassidy Stockton in Featured Articles, Gluten Free, Recipes

We are pleased to launch a new, wholesome Natural Almond Meal for all of your baking needs. Whether you follow a paleo, grain-free, or gluten free diet or simply like using almond meal to add extra richness to your baking, this flour is a must-have.  Milled from whole almonds with their skin intact, this flour can be used in recipes for cookies, cakes, breads, pancakes and more! It even makes a wonderful low-carbohydrate coating for chicken, fish and other proteins.

Natural Almond Meal

The skins contribute a lovely caramel color to baked goods without affecting the flavor. And let me tell you, the flavor of almond meal is phenomenal. I can’t imagine anyone reading this hasn’t tried an almond, but if you’ve not baked with almond meal, it’s truly superb. You can replace up to 25% of the flour in your recipes with almond meal for a richer, more decadent baked good. Or, if you’re trying to watch carbs or gluten (for whatever reason), there are loads of fabulous recipes online now that use almond meal exclusively for everything under the sun.

Try these chocolate chip cookies for a real treat. This recipe is a great way to indulge without feeling guilty. I made these before a big trip last summer and they were perfect. They held up well, provided a punch of protein and a touch of sweetness while we slogged through airports and kept us from snacking on the over-priced junk food on the road. (P.S. I know the picture doesn’t exactly sell these cookies—they’re not lookers, but they are so good!)

Almond Choc Chip Cookies GF DF Paleo | Bob's Red Mill

Almond Chocolate Chip Cookies (GF, DF)
Recipe by Sarah House

  • 3 cups Bob’s Red Mill® Natural Almond Meal
  • 1 tsp Baking Soda
  • ½ tsp Sea Salt
  • ¼ cup Coconut Oil
  • ¼ cup Maple Syrup
  • 1 whole Egg
  • 2 Egg Whites
  • 1 tsp Vanilla Extract (optional)
  • ¼ tsp Almond Extract (optional)
  • 1 cup Dark Chocolate Chips
  • ½ cup toasted Sliced Almonds*

Preheat oven to 375°F. Line two baking sheets with parchment paper. Combine almond meal, baking soda and sea salt and set aside. Mix coconut oil and maple syrup in a mixer or by hand until creamy but not fully incorporated, about 5 minutes. Add whole egg, egg whites and extracts (if using) and mix for 2 additional minutes. Slowly add dry ingredients to egg mixture and mix briefly. Add chocolate chips and toasted almonds and mix until well combined. Place large rounded tablespoons onto prepared baking sheets, about 1-inch apart. Flatten slightly, to approximately 1-inch thickness. Bake until set and golden, about 15 minutes.

Makes 25 – 30 servings.

*To toast almonds, spread in an even layer onto a baking sheet. Toast in a 375°F oven for 7 – 10 minutes, stirring at least twice during baking for even browning.

Win it! 

I’m giving away a package of our new natural almond meal to five lucky winners. Everyone had such success with our giveaway last time, that we’re going to keep using this new app. Just follow the directions below to enter. If you have any problems, post it in the comments. We’ll select five winners at random from all who enter by 11:59 pm on 12/22. That’s only a few days away, so better enter fast!


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Cassidy Stockton Google: Cassidy Stockton
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Sorghum Sushi Salad | Bob's Red Mill

Sorghum Sushi Salad with Seared Tuna and Avocado

by Cassidy Stockton in Gluten Free, Recipes

Homemade sushi can be a fun kitchen adventure, but it takes time and effort that many of us lack. This salad, developed for us by Michelle from Je Mange La Ville, takes a lot of the work out of making sushi, but delivers all of the wonderful flavors you expect. We just love the use of whole grain sorghum in place of white rice. The chewy texture brings something unexpected to this dish and gives it something to stand on.

Sorghum Sushi Salad | Bob's Red Mill

Sorghum Sushi Salad with Seared Tuna and Avocado

Contributed by Michelle Abendschan from Je Mange La Ville 

Makes 3-4 servings

  • 1 cup Bob’s Red Mill Sorghum, rinsed and drained
  • 3 cups Water
  • 2 tbsp Rice Vinegar
  • 2 tbsp Sugar
  • 1/4 tsp Kosher Salt
  • 1/8 tsp freshly ground Black Pepper
  • 1 tbsp Vegetable (or other) Oil
  • 1 lb Tombo or Ahi Tuna
  • 1 Carrot, grated
  • 2 Green Onions, chopped
  • 1/2 tsp minced fresh Ginger
  • 1 tbsp White or Black Sesame Seeds (plus more for garnishing)
  • 1 sheet of Nori (seaweed sushi paper), cut into small 1-inch strips (kitchen scissors work best for this, cut in half, then half again, then into small strips)
  • 1 medium Avocado, pitted, sliced and sprinkled with the juice of 1 /2 a lime

Dressing:

  • 1/4 tsp Wasabi Paste (plus more for garnish)
  • 3 Tbsp Soy Sauce
  • 1 clove Garlic, minced
  • 3 tbsp Mirin
  • 1/4 tsp Toasted Sesame Oil

Place sorghum in a pot with 3 cups water. Bring to a boil; cover, reduce heat and simmer until tender, 50–60 minutes. Drain excess liquid and set aside to cool.

Meanwhile, in a small pot, bring vinegar and sugar to a boil. Stir until sugar is dissolved. Set aside. To make the dressing: whisk together the wasabi, soy sauce, garlic, mirin and sesame oil. Also set aside.

Sprinkle both sides of tuna with a little salt and pepper. Heat oil in a pan over medium-high heat and sear tuna for about 2 minutes per side. Let cool briefly (about 5 minutes) and then slice.

Toss cooled sorghum with the vinegar and sugar mixture, the carrot, green onion, the ginger and sesame seeds. Divide between plates. Arrange tuna and avocado slices on top of sorghum salad. Scatter the nori strips and extra sesame seeds on top. Drizzle each plate with a little wasabi-soy dressing and serve the rest on the side, as well as extra wasabi paste.

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Cassidy Stockton Google: Cassidy Stockton
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GF Brownies

Happy National Brownie Day!

by Cassidy Stockton in Featured Articles, Gluten Free

I just love these wacky food holidays! Brownie day? Yes, please! As if this time of year needs another reason to eat sweets!

If you haven’t tried our Gluten Free Brownie Mix because it’s “gluten free,” you should really just stop for a minute and reevaluate your reasoning. This mix is one of our most popular products and is beloved by gluten and non-gluten eaters alike. Super chocolaty with a moist texture, these brownies can be dressed up with some fun adaptations or eaten plain for delightful treat. Some folks like a cake-like brownie, which this easily delivers. If you want a more gooey brownie, though, simply bake the brownies for a couple of minutes less.

Here are a couple of our favorite adaptions using this mix:

From us to you, Happy Brownie Day! Now get bakin’! 

GF Brownie Mix | Bob's Red Mill Gluten Free Brownies

About The Author
Cassidy Stockton Google: Cassidy Stockton
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