Sweet Glazed Rosemary Onion Lentil Loaves | Bob's Red Mill

{Meatless Mondays} Sweet Glazed Rosemary Onion Lentil Loaves

by Sarena Shasteen in Meatless Mondays, Recipes

I think it’s safe to say that life is busy for most of us. As a full time working mom, I am constantly trying to come up with ways to make getting a home cooked meal on the table fast. It’s kind of funny how when I was working part time as a personal trainer, I would always encourage my clients to prep meals for the week to stay on their healthy meal plans and now I have to actually walk the walk myself (instead of just talk the talk) in order to continue to put healthy meals on the table on a nightly basis for my own family.

Sweet Glazed Rosemary Onion Lentil Loaves | Bob's Red Mill

Sweet Glazed Rosemary Onion Lentil Loaf is one of our family’s all time favorite meals. Nothing says comfort food like a hearty warm meal during these coolers days, too. This meal comes together in about an hour when prepped the night before. Prepping this the day before also allows the chia seeds to soak up the moisture, as well as, allows all the flavors and ingredients to bind together giving this a nice “meaty” texture.

loaf 3s

Don’t let the ingredient list scare you. This really is a simple recipe. To complete the meal, serve the lentil loaf with a side of buttery mashed potatoes (cut potatoes the night before, place them in water and put them in the fridge for easy prep the next night) and fresh green beans. Your family will have happy, healthy bellies.

Sweet Glazed Rosemary Onion Lentil Loaves | Bob's Red Mill

Sweet Glazed Rosemary Onion Lentil Loaves

(makes 3 miniature loaves)

Topping

  • 1/3 cup Ketchup
  • 1 Tbsp Brown Sugar
  • 1/2 cup sautéed Red Onion

Place the lentils and mushrooms in 4 cups water. Bring to a boil. Reduce heat and simmer for 20 minutes or until done. Poor off excess water. Allow to slightly cool. Next add oats through pepper to the lentil mushroom mixture and mix thoroughly until well combined. Place in the refrigerator and allow to cool completely.* When ready to make, divide the mixture into 3 miniature loaf pans. Combine the ketchup and brown sugar. Top the uncooked loaves with ketchup mixture. Bake at 400 degrees for 30 minutes, add the onions to the top of the loaves and bake an additional 20-30 minutes.

*At this point, you can choose to cook the loaves when the mixture has cooled or save them for a night when you need a meal to throw in the oven. 

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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NOURISH KITCHEN AND TABLE oatmeal

Nourish Kitchen + Table’s Baked Oatmeal

by Cassidy Stockton in Gluten Free, Recipes

Baked oatmeal is a wonderfully delicious way to enjoy the benefits of whole grain oats. This version from Nourish Kitchen + Table combines apples, raisins and pecans for a wholesome, satisfying breakfast. We love baked oatmeal because it’s so easy and it makes the creamiest oats. Of course, Nourish Kitchen + Table has to take it up a notch with a scrumptious streusel topping that everyone (even the kids) will enjoy. This is a great breakfast/brunch option when you want to serve a group of folks.

Nourish Kitchen + Table

Not familiar with Nourish Kitchen + Table? Nourish is a seasonally-influenced, locally-inspired takeaway food shop and café in New York City. They offer the West Village community the comfort of a kitchen away from home. Created by nutritionist and superfoodie Marissa Lippert, who understands the need to bring flavor and balance back to the table, Nourish’s innovative fare bridges the gap between healthful eating and really delicious food.

We partnered with Nourish Kitchen + Table to bring you this recipe because they love our oats and we love their commitment to quality food that is both nutritious and delicious. Fingers crossed that they’ll open a new shop here in Portland. You can keep up with them at nourishkitchentable.com, Facebook, Twitter, Pinterest and Instagram (where they post drool-worthy images of their offerings). If you find yourself in the West Village, we encourage you to stop by and fuel yourself with something delicious!

Nourish Kitchen + Table Baked Oatmeal | Bob's Red Mill

Nourish Kitchen + Table’s Baked Oatmeal

Serves 6-8

Streusel

In a large saucepan, combine first 5 ingredients, oats through apple, and cook over medium-low heat for 7-10 minutes until oats are fully cooked and apples have softened, stirring pecans and raisins in lightly after turning the heat off.

Preheat oven to 350°F.  Spoon oatmeal into a 9×9 or 9×12 baking dish.  Mix streusel ingredients together and sprinkle over oatmeal.  Bake for 20-25 minutes until streusel is golden brown.

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Cassidy Stockton Google: Cassidy Stockton
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Breakfast Muesli Bars F

Breakfast Muesli Bars

by Cassidy Stockton in Meatless Mondays, Recipes

Happy New Year! Let’s kick off 2015 right with some better-than-the-box breakfast bars. Yes, it’s easy to buy those breakfast/granola bars in the cereal aisle, but what are you really getting? Possibly a few whole grains mixed with a whole lot of weird ingredients, chemicals, colors and flavors. Unless you pick very carefully (we admit that there are a few good bars out there), you’re spending a lot of money on what amounts to junk food wrapped in false promises.

Scrap that idea and make these instead. They’re full of whole grains, fruit, nuts and flax for a bar that is rich in fiber, omega-3 and flavor! Some of our customers have opted to leave out the orange zest and orange juice concentrate, preferring to skip the orange flavors altogether. If you opt to leave out the orange juice concentrate, try 3 Tbsp of jam or adjust the honey if you need more liquid. Make this recipe gluten free by using our gluten free muesli and gluten free oat flour. Make them vegan by using maple syrup in place of honey. The flavor will be different, but they’ll still be delicious! Slice these bars and wrap in parchment paper or plastic wrap for lunch boxes or on-the-go snacks.

Here’s to a happy, healthy New Year! 

Whole grain breakfast muesli bars- easily made vegan and gluten free. @bobsredmill

Breakfast Muesli Bars

This recipe was developed especially for Bob’s Red Mill by renowned whole grain specialist, Lorna Sass, author of Whole Grains Every Day Every Way.

  • 2 tsp Orange Zest
  • 1/4 cup Honey
  • 3 Tbsp Orange Juice Concentrate
  • 2 Tbsp Olive Oil (or Walnut Oil)
  • 1/2 tsp Sea Salt
  • 1/2 tsp ground Cinnamon
  • 1-1/2 cups Old Country Style Muesli*
  • 1/2 cup Whole Grain Oat Flour*
  • 1 tsp Baking Powder
  • 1/4 tsp Baking Soda
  • 1/3 cup Cranberries
  • 3 Tbsp Flaxseed Meal
  • Oil for greasing the pan

Directions

Step 1

Place a rack in the center of the oven and preheat to 350°F. Lightly oil an 8-inch square baking pan.

Step 2

In a 3-quart pot, bring 1 cup of water to a boil. Turn off the heat and blend in the honey, orange juice concentrate, oil, salt, and cinnamon. Stir in the muesli, oat flour, baking powder, baking soda, and dried cranberries.

Step 3

In a small bowl, mix the flaxseed meal and 1/4 cup water until the mixture becomes thick, gummy, and slightly frothy (use a fork to vigorously stir as if you were beating egg whites). Fold the flax-seed mixture and orange zest into the muesli until well blended.

Step 4

Pour the mixture into the prepared pan and even off the top. Bake uncovered until the sides and bottom are golden and a toothpick inserted into the center comes out clean, 40 to 45 minutes.

Step 5

Set the pan on a rack. When cooled to room temperature, cut into bars. If you wish, wrap individual bars in plastic or waxed paper for breakfast to go. Store in an airtight container in a cool place for up to 5 days. (Does not freeze well).

Makes 12 bars.

*Make this recipe gluten free by using our Gluten Free Muesli and our Gluten Free Oat Flour.

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Chana Dal Dip F

Spicy Bengal Dip

by Cassidy Stockton in Meatless Mondays, Recipes

If you need an appetizer recipe for New Year’s Eve that is both unexpected and delicious, is easy to prepare and is suitable for most dietary restrictions, this is the recipe for you. Made with our chana dal, which are simply split baby garbanzo beans, this recipe is naturally gluten free and vegan. It contains none of the top 8 allergens, making it an ideal party appetizer. Who knows, it might be the only dish at the party that some folks can eat. Of course, you don’t need a party to make this dish, it’s wonderful for snacking or as a sandwich spread.

Chana Dal Dip 1

We love this dip because of all of the reasons above, but also because it’s a fun departure from hummus. You just have to look at that color to know this is not hummus. This dip gets a kick from serrano chili and garam masala, a flavorful Indian spice mix. If you can’t find garam masala, make your own with ¼ tsp each ground black pepper, cardamom, coriander, cumin, and turmeric. Serve with chips, pitas, veggies or bread. If you want to make sure it’s still friendly for everyone to enjoy, we recommend veggies and Mary’s Gone Crackers.

Chana Dal Dip H

Spicy Bengal Dip

Prep Time: 15 minutes | Rest Time:  30 minutes | Cook Time:  25 – 30 minutes

Yield: 8 servings

  • 1 cup Bob’s Red Mill Chana Dal, sorted and rinsed
  • 2 ½ cups Water
  • ¼ cup Cilantro, chopped
  • 1 Tbsp chopped Garlic (about 4 cloves)
  • 1 Tbsp chopped fresh Ginger (about 1”)
  • 1 Tbsp fresh Lime Juice (from ½ lime)
  • 1 Serrano Chili, minced, seeds removed
  • 1 ¼ tsp Garam Masala or ¼ tsp each ground Black Pepper, Cardamom, Coriander, Cumin, and Turmeric
  • 1 tsp Salt

Step 1

Combine Bob’s Red Mill Chana Dal and water in a medium saucepan.  Bring to a boil, reduce heat and simmer, uncovered, until soft, about 25 – 30 minutes.  Remove from heat and drain, reserving cooking liquid.  Let cool for 30 minutes.

Step 2

In a food processor, combine cooked and cooled chana dal, garlic, ginger, serrano, cilantro, spices and salt, and lime juice.  Puree until smooth, adjusting consistency with reserved cooking liquid.

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Chocolate Chip Caramel Gooey Bars | Bob's Red Mill

Chocolate Chip Caramel Gooey Bars in a Jar

by Sarena Shasteen in Gluten Free, Recipes

I am a huge fan of giving homemade gifts for the holidays. It not only gives me the chance to share treats that I love, but also allows me the opportunity to personalize these gifts for whomever I’m giving them to. I like including a cute jar that can be used for other things with an easy to assemble recipe along with a platter to serve it on and a dish towel for a cute presentation. I try to come up with things I know work with the recipients decor or cooking personality. The recipe I’m sharing today is based on another family favorite around here. This is one of those recipes that I always get asked to bring to events and gatherings. I love how well it came together as a gift and it’s so easy to bake. The best part about these bars is that they are even better the second day. So, easy to make and they keep well, could you ask for more?

Chocolate Chip Caramel Gooey Bars | Bob's Red Mill

Now, about the bars…

Caramel, oatmeal, brown sugar and chocolate chips! Could you really go wrong? Not in this house! These Chocolate Chip Caramel Gooey Bars are layers of oatmeal chocolate chip cookie with a rich dense caramel center. These bars are perfect treats for holiday gatherings since they bake up quickly, slice beautifully and will stay fresh for days (not that they will stick around that long).

Chocolate Chip Caramel Gooey Bars | Bob's Red Mill

Chocolate Chip Caramel Gooey Bars

Large Jar Ingredients

Small Jar Ingredients

Extra Ingredient

  • 1-1/2 cups cold Dairy Free Butter (EarthBalance)

To assemble the jars:

  • 1 – 10 cup jar
  • 1 – 2 cup jar

Combine 2 cups flour with baking soda and salt. Place in the large jar. Next layer the oats, then the brown sugar and then add the chocolate chips to the top.

In a bowl, combine the caramel sauce and the remaining 1/2 cup flour. Pour mixture into the small jar.

Chocolate Chip Caramel Gooey Bars | Bob's Red Mill

To Bake Bars

  1. Preheat oven to 350 degrees.
  2. In a bowl, combine flour mixture, oats, brown sugar chocolate chips.
  3. Cut in butter until crumbly. Set half aside for topping.
  4. Press the remaining crumb mixture into a greased 13 x 9 baking pan.
  5. Bake for 15 minutes.
  6. Drizzle caramel mixture over the top of the half baked layer. Spread mixture all over, but not to the edges.
  7. Sprinkle with reserved crumb mixture.
  8. Bake an additional 20-25 minutes or until golden brown.
  9. Cool on a wire rack for 2 hours before cutting.

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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Orca Bean Chili F

Orca Bean Chili

by Cassidy Stockton in Recipes

If I ever see a turkey sandwich again it will be too soon. That’s why I’m so glad to have this chili recipe up my sleeve and you will be, too. Orca beans are a very new product for us and we couldn’t be more excited. These beauties (named for their black and white color) are about the size of a black bean and have a creamy texture. Unlike many heirloom beans, these hold their color after cooking, making them a remarkable addition to any dish. These beans are grown in Moses Lake, Washington exclusively for Bob’s Red Mill. If you can’t find them locally, you can grab a bag of them on our website.

Orca Bean Chili | Bob's Red Mill

Orca Bean Chili

A flavorful chili with a slight kick, serve this with fresh cornbread and a sprinkling of cheddar cheese. 

Prep Time: 10 minutes | Cook Time:  60 – 90 minutes | Yield: 4 – 8 servings

  • 1 ½ cups Bob’s Red Mill Orca Beans
  • 7 cups Vegetable Broth and/or Water
  • 1 ½ cups chopped Yellow Onion (1 large)
  • ¾ cup chopped Poblano Peppers (2 medium)
  • 2 Tbsp minced Jalapeno (1 medium)
  • 2 Tbsp minced Garlic
  • 2 tsp dried Cumin
  • 1 ½ tsp dried Coriander
  • 1 tsp Chili Powder
  • 1 tsp dried Oregano
  • 1 tsp Salt
  • ¼ cup fresh Lime Juice (from 1 lime)

Step 1

Sort and rinse Bob’s Red Mill Orca Beans and place in a large soup pot with vegetable broth and/or water.  Cover and bring to a boil.  Reduce heat to medium-low and let simmer until just soft, about 45 minutes.

Step 2

When beans have slightly softened, add the onion, poblanos, jalapeno, garlic, dried herbs and spices, and salt.  Continue to simmer on medium-low until the beans have fully softened, another 15 – 30 minutes.

Step 3

Add fresh lime juice just before serving.

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Cassidy Stockton Google: Cassidy Stockton
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gf pie crust cooked F

Tips for a Dairy-Free and Gluten-free Pie Crust

by Guest in Gluten Free, Recipes

Being on a gluten-free diet can be hard but luckily companies like Bob’s Red Mill (which I’ll refer to as Bob’s) are busy creating flour blends and mixes that can easily take the place of your all-purpose flours. In recent years, our family has had to eat gluten-free and dairy-free, so things like butter-laden pie crusts were a thing of the past.

I use pie crust to make pies like pumpkin, apple, and peach-raspberry and even dishes like chicken pot pie. The only difference is that for a savory pie, you will not top the crust with sugar.

If you have had any trouble making a dairy-free crust, I’m here to help. The explanations  below are lengthy but I explain what to do and not to do when making a gluten-free AND dairy-free pie crust. If you would like my recipe for an absolutely delicious gluten-free and dairy-free pumpkin pie, visit this link. This post below is just about the crust.

Here are some things you need to know before you start:

  • One bag makes 2 generous crusts; either a top and bottom, or two crusts. When I made a fruit pie in a deep dish pie pan, there was really too much crust in my opinion. My advice is to save the extra and make some little cutouts. They make a great decoration for the pie or even shortbread-style cookie. Plan accordingly. I personally don’t like a thick crust.
  • Instead of all shortening, try using a combination of shortening, a butter substitute (I like the soy-free Earth Balance sticks) and coconut oil. I found this worked best to make a super-flakey crust. I refer to this as the fat.
  • Make sure your shortening is very cold. If you can, place the fat in the fridge the day before. I usually place the fat in the freezer for a few minutes before I start my pie crust but this might make it too cold. And if you are using a butter substitute stick, cut it into smaller pieces before you chop it up.
  • Always mix the crust with your hands to be able to feel it. Add enough water to the dough so that there are no cracks.
  • Dairy-free pie crust tends to fall apart more. Roll it out between two pieces of plastic wrap or even in a large zippered freezer bag. Whenever I have tried to roll it out with tapioca flour or a gluten-free flour, it causes the crust to fall apart.

Now let’s go through the steps. The whole process from the time you take the bag out of your cupboard to the time the pie goes in the oven should take about an hour and a half (with an hour for the crust to rest in the refrigerator).

gf pie crust ingredients

FIRST MEASURE THE FAT (at least 3 hours before)

Let’s talk about measuring shortening for a minute. It’s a messy thing. The recipe on the back of the bag calls for 20 tablespoons total of shortening. If you convert 20 tablespoons to ounces, it equals 10 ounces. I learned that, because of the water content of butter, a measure say of a 1/2 cup of shortening does not weigh 4 ounces like its butter equivalent. Get the equivalents here on this post about how much shortening weighs. I now own a scale and find it much easier and less messy to weigh the shortening.

For this pie crust recipe I use 240 grams of a combination of the three butter substitutes. I probably use about 90 grams each of the shortening and Earth Balance then made up the rest of the measurement with the coconut oil (closer to 60 grams)

Once the fat is measured, place it in the fridge about 3 hours before you want to start. If you are like me and did not factor in those 3 hours, place the fat in the freezer to get extra cold for about 5-10 minutes. My coconut oil and shortening are always at room temperature.

One more thing: make sure the pieces of the shortening are cut into smaller pieces. For example, as part of the measurement I used a stick of the soy-free Earth Balance. Before this goes into the freezer, I cut the stick up into smaller pieces. This really helps with distributing the fat into the flour. If you don’t do this step, the fat may not properly incorporate.

gf pie crust crumbled

MIX THE FAT WITH THE PIE CRUST MIX

Once the fat has gotten super cold, get everything else out: Bob’s Gluten-Free Pie Crust Mix, a food processor fitted with the metal blade (the most efficient way to cut the fat into the flour), ice cold water (a bowl of cold water with a few ice cubes), a large bowl, measuring spoons, and plastic wrap. I find letting the fat get a tiny bit soft helps. So 10 minutes in the freezer, then less than 5 minutes on the counter. If you don’t have a food processor, you will need to “cut” the fat into the flour mix using two knives or a pastry blender. Proceed to the ICE WATER step.

Place the entire bag of pie crust mix in the food processor first. Place the cold fat into the food processor, making sure there are no big pieces. On the directions, it says to pulse 10 times for about a second for each pulse.

Here’s what I learned. When I took the shortening out of the freezer and it was super cold, it did not get cut properly in 10 pulses. When I put it in the freezer to get it cold but then left it out on the counter for about 5 minutes, it almost was fully cut in the 10 pulses. Bottom line: if you put the fat in the fridge the night before to get cold, you will probably be able to cut it properly in 10 pulses, maybe 15 total. If you use the freezer method, you might need to pulse it more than 10. The harder the fat is, the more pulses it will take. You need to use your judgement. If you see big pieces of the fat, continue to pulse but do not overdo it.

ADD ICE WATER TO MIXTURE IN A BOWL

Next, and this is very important, transfer the mixture into a large to medium bowl. Do not try to mix this in the food processor. You need to be able to feel it. I also tried mixing it with a spatula. That didn’t work too well. Your hands are your best tool. Once the mixture is in the bowl, distribute (meaning don’t dump it all in one place) 6 tablespoons of ice water. Mix that together. You might need more water so don’t discard it yet.

gf pie crust discs

FORM CRUST INTO TWO DISCS

This is also very important: if the mixture does not hold together, add more water until it’s smooth. If there is not enough water, it will fall apart when you are rolling it. At that point, it’s much harder to fix. Make sure there are no cracks in the dough. This is something that when you do more than once it will become easier. Divide the dough into two pieces and shape each into a round disc. Note: if you are making 1 pie in a deeper pan, divide the dough into two; 2/3 and 1/3 discs. You can save the smaller piece for another use.

gf pie crust ready to roll

ROLL THE CRUST

Keep the discs in the fridge for about an hour. You might be able to keep it for longer but the consistency of the dough might be affected.

While the discs are in the fridge, get out the rest of your pie filling ingredients, a rolling pin, more plastic wrap for rolling, and pie pans.

I highly suggest using an egg wash if you bake dairy-free. If you use a dairy substitute instead of butter, the crust tends to be more white. An egg wash is made with 1 egg mixed with 1 teaspoon of milk or water. If you are egg-free, try using a milk substitute, like coconut milk, instead.

BAKE THE PIE

Preheat the oven about 20 minutes before you are ready to bake to make sure the oven is nice and hot.gf pie crust with pie pan

Take the discs out of the fridge and prepare the filling ingredients. Let the discs sit out about 5 minutes before rolling. Now, here’s where you have to follow the rules. Roll one of the discs of the dough between two pieces of plastic (or possibly in a large freezer bag). I have tried to do this with my rolling mat and tapioca flour; it resulted in a crumbly crust. Place the pie pan on top of the plastic to estimate how much more the dough should be rolled. I usually estimate there to be 2-3 inches all around.gf pie crust fitting

Once the crust is rolled out, remove only one of the pieces of plastic. Carefully flip the crust onto the pie pan, remove the plastic wrap, and press into the pan. Remove excess dough and make a decorative crust on top with either your fingers or a fork. If the crust breaks, add small amounts of water to seal/fix. Repeat with second crust in the second pie pan if using.

gf pie crust shell raw

Divide pie filling evenly between two pies. Carefully brush crust with egg wash. Sprinkle some sugar on the crust if it’s a sweet pie. Place in the oven and follow the directions for your pie. I like to place mine on a baking sheet to prevent spills or crumbs from going into the oven.

When the pies are baking, keep an eye on the crust. You may need to line the crust with foil halfway through the baking process if it starts to get too brown.

Phew! That was a lot of details but since I can’t be in the kitchen with you, this is your cooking lesson. Enjoy the tips. I hope you love it!

gf pie crust cooked

Amy FothergillAmy Fothergill is a blogger, consultant, cooking instructor and the author of The Warm Kitchen: Gluten-Free Recipes Anyone Can Make and Everyone Will Love. She lives in the San Francisco area with her husband and two children. Keep up with Amy at The Family Chef.

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Triple Chip Oatmeal Cookie Mix-4

Triple Chip Oatmeal Cookie Mix in a Jar

by Erin Clarke in Gluten Free, Recipes

Holiday shopping stresses me. I want my gifts to be more thoughtful than a gift card, but guaranteed to please the recipient.  After years of my sister privately asking me for gift receipts, I have finally found the holiday gift that’s a guaranteed hit: Homemade Triple Chip Oatmeal Cookie Mix in a Jar.

Triple Chip Oatmeal Cookie Mix | Bob's Red Mill

A few things I love about Homemade Cookie Mix in a Jar for holiday giving:

  • It’s the right size
  • It’s the right color
  • It’s budget friendly, but still thoughtful
  • It can be easily customized to fit taste preferences and dietary needs

I originally set out to make regular (still fabulous) homemade oatmeal chocolate chip cookie mix, but then I became distracted by other tasty options winking at me in the pantry. The holidays are no time to be skimpy, so I loaded this homemade cookie mix with a combination of peanut butter, semi-sweet, and white chocolate chips.

Triple Chip Oatmeal Cookie Mix in a Jar | Bob's Red Mill

You could also swap in chopped nuts, dried fruits, and even toasted coconut—just keep the total amount of mix-ins to 1 cup, or you’ll need a second jar.

This Homemade Triple Chip Cookie Mix can also be made completely gluten free. If dietary restrictions are a concern, use Bob’s Red Mill Gluten Free 1-to-1 Baking Flour and Bob’s Red Mill Gluten Free Rolled Oats. As someone who is a bit hesitant to experiment with gluten free baking, these products have been a lifesaver. I simply swapped the gluten free flour for the all purpose flour (same for the oats) in my favorite oatmeal cookie recipe, and the results where outstanding.

Flour and Oats

If dietary restrictions are not a concern, you can use the same amount of regular all-purpose flour (or even white whole wheat flour) and oats in the baking mix.

Once the ingredients are layered, tie the jar up as you please, then attach this handy recipe to the front. (Download a higher resolution version here.)

Printable

Now that we have the holiday shopping under control, only one serious cookie mix question remains: exactly how many minutes we after the cookie mix is opened before hinting at “testing” it out? I think 10 seems socially acceptable, don’t you?

Triple Chip Oatmeal Cookie Mix in  Jar | Bob's Red Mill

Triple Chip Oatmeal Cookie Mix in a Jar

Yield: about 30 cookies

For making the mix:

For baking the cookies:

  • Jar of Cookie Mix
  • 1/2 cup (1 stick) unsalted Butter
  • 1 Egg
  • 1 1/2 teaspoons pure Vanilla Extract

To make the mix: Combine the flour (gluten free mix or all-purpose) baking powder, baking soda, and salt in small bowl. Place the flour mixture in 1-quart jar. Layer the brown sugar, granulated sugar, chocolate chips, white chocolate chips, peanut butter chips, and oats in the order listed, pressing firmly after each layer. Seal with lid and decorate with ribbon as desired. Attach recipe printable.

To bake the cookies: Place rack in the center of your oven and preheat oven to 350 degrees F. In a large mixing bowl, beat the butter, egg, and vanilla until well blended. Add the cookie mix and mix well, breaking up any clumps.

Drop the dough by heaping tablespoonfuls onto lightly greased or parchment-lined baking sheets, leaving about 1 1/2 inches between each ball of dough. Bake for 12 to 15 minutes, until light golden brown, rotating the pan’s positions halfway through. Remove from the oven, and let cool on a wire rack.

Store leftover cookies in an airtight container.

Erin Clarke

Erin Clarke is dedicated to wholesome food that tastes incredible. On her blog, Well Plated by Erin (www.wellplated.com), she shares approachable recipes for lightened-up comfort foods, healthier baked treats, and seasonal eating. She passionately believes that family dinner can be special without being complicated and that one need not sacrifice taste to enjoy a balanced diet. The Huffington Post named her as a “Best Food Blog for Eating on a Budget,” and her recipes have been featured on TODAY, Oprah, Parade, The Kitchn, and Cosmopolitan. She conducts televised cooking demonstrations and resides in Milwaukee, Wisconsin.

When Erin’s not in the kitchen, you’ll find her out running, working on long overdue photo projects, and exploring Milwaukee’s local food scene. She owns far too many plaid shirts and is convinced that bourbon should be classified as a condiment.

Keep up with her on Facebook, Twitter, Instagram and Google Plus

 

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Erin Clarke Google: Erin Clarke
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Angel Food Cake

Gluten Free Angel Food Cake

by Sarena Shasteen in Gluten Free, Recipes

In truth, I thought for a minute about sharing a recipe for a side dish that we all love around here during the holidays, but let’s be honest, this time of year calls for sweet treats. The holiday season is a time when people come together to share love, friendship, laughter and a whole bunch of good food. This time of year always focuses on rich heavier foods at gatherings. So, to balance that out, I love keeping our desserts lighter in texture and this particular recipe is a little lighter on the calories too (sshhh, nobody has to know that, but us).Gluten Free Angel Food Cake | Bob's Red Mill

Today, I’m sharing one of my and my family’s all time favorite recipes I developed for Angel Food Cake. I love this cake during the winter months for many reasons, but one main reason is because I love that it actually looks wintery when you add seven minute icing and coconut to the top. A little chocolate sauce and/or raspberry sauce are great additions to the top, too, for presentation and flavor. Actually, the topping options are endless. When I serve this cake for a party, I like to set up a little build your own topping bar so my guest can have fun with the flavor combinations (shaved chocolate, fruit sauces, nuts). This Angel Food Cake is light, fluffy, sweet and full of flavor. The addition of coconut flour doesn’t really give the cake a coconut flavor, however it does add a richness to the sweet taste of this tender airy cake. I hope you and your guests love this Angel Food Cake as much as we love it!

Happy Holidays from my family to yours.

Gluten Free Angel Food Cake | Bob's Red Mill

Gluten Free Angel Food Cake

Preheat the oven to 350 degrees.

In your mixer, combine 1/2 cup sugar, water, egg whites, cream of tatar and salt.  Mix until foamy and starting to form soft peaks.  Slowly add the remaining sugar to the egg whites as it is still mixing on high speed.  In a separate bowl, combine the flours and baking powder, mix to combine.  When the egg whites have formed stiff peaks, fold the flours into the egg whites in small batches.  Don’t deflate the egg whites.  Pour into an angel food cake pan and bake for 50 minutes.  It will be slightly browned, springy and a toothpick will come out clean! Allow to cool upside down. Once cool, carefully cut around the edges of the angel food cake pan to release the cake. Serve with your favorite toppings!

Extra Light and Fluffy Seven Minute Icing

(makes about 3 cups)

  • 3 large Egg Whites or 9 TBSP
  • 2/3 cup Sugar
  • 1 dropper vanilla NuNatural Stevia
  • pinch of Salt
  • 1/2 tsp Cream of Tarter

In a large stainless-steel bowl, combine the egg whites with the sugar, salt and cream of tartar. Set the bowl over a saucepan filled with about 2 inches of simmering water. Beat the egg whites at high speed until stiff and glossy, about 7 minutes. Remove the bowl from the heat, add the vanilla stevia and continue to beat at high speed until the frosting is cool to the touch, about 5 minutes longer. Use the frosting immediately.

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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quinoa bites F

3 Healthy Road Trip Snacks

by Claire Gallam in Recipes

The holiday season is upon us, and to many, that means lots of baking, holiday parties, endless shopping and long road trips to see family and friends. Even though it’s just as easy to pull into a McDonald’s or a Burger King when the kids start demanding food, those meals filled with fat, empty calories and sugar will only leave them hungry again in no time.

My suggestion? Skip the drive through and pack your car full with one of these healthy, fiber and protein-packed snacks for seamlessly easy road snacking. Now, I can’t promise your kids will behave, but I can promise they’ll eat these up without any complaining.

Preventing your son from licking his sister’s face or your daughter from hogging the iPad is on you, I’m just packing the snacks.

Pumpkin Chocolate Chip Muffins | Bob's Red Mill

Pumpkin Chocolate Chip Muffins

Yields about 8 muffins

Ingredients:

  • 1 cups Bob’s Red Mill Whole Wheat Flour
  • 1 cup Bob’s Red Mill All Purpose Flour
  • ½ cup Bob’s Red Mill Oat Flour
  • 1 cup White Sugar
  • 2/3 cup Brown Sugar
  • 2 teaspoons of Baking Powder
  • 2 teaspoons of Pumpkin Pie Spice
  • 1/4 teaspoon Salt
  • 2 Eggs
  • 2 teaspoons of Vanilla Extract
  • 1-1/3 cup of Pumpkin Puree
  • 1/3 cup of Canola Oil
  • 1 cup of Semi Sweet Chocolate Chips
  • 1/4 cup of chopped Walnuts

Directions:

  1. Preheat oven to 350F. Line muffin tin with liners or spray with cooking spray. Set aside.
  2. In a large bowl, sift flour, sugar, baking powder, pumpkin pie spice and salt together. Form a well in the middle. Add eggs, vanilla, pumpkin and oil.
  3. Using a wooden spoon, stir until fully mixed. Add chocolate chips and nuts, stir until incorporated.
  4. Put 2 tablespoons of batter into each cup (or until 3/4 the way full). Bake for 20-22 minutes, or until browned.

Mexican Quinoa Bites | Bob's Red Mill

Mexican Quinoa Bites

Yields about 14 mini bites.

Ingredients:

  • 1 cup Bob’s Red Mill Quinoa (we love tricolor)
  • 1 large Egg
  • 1/2 cup shredded Carrot
  • 1 stalk Leeks, chopped
  • 1 clove Garlic, chopped
  • 1/2 Jalapeño Pepper, seeded and chopped
  • 3 tablespoons diced Tomatoes
  • 1 tablespoon chopped Green Chiles
  • 2 tablespoons chopped Cilantro
  • 1/3 cup shredded Colby Jack Cheese
  • 1/2 tablespoon Mexican Seasoning
  • Salt and Pepper
  • Plus Sour Cream (or Greek Yogurt) and Avocado for garnish

Directions: 

  1. Preheat oven to 350 degrees F. Grease a mini muffin pan with nonstick cooking spray.
  2. In a bowl, mix the quinoa, egg, carrot, leeks, garlic, jalapeño, diced tomatoes, green chiles cilantro and cheese. Mix in the seasoning and salt and pepper.
  3. Fill each muffin tin all the way full with quinoa mix. Bake for about 16 – 20 minutes, or until crispy on the outside.

Fluffy Banana Bread | Bob's Red Mill
Easy Frosted Banana Bread

Serves about 14 – 16.

Ingredients:

  • 1 cup White Sugar
  • ¼ cup Brown Sugar
  • 2 large Eggs
  • 1/3 cup unsweetened Applesauce
  • 2-½ tablespoons unsalted Butter
  • 3-½ medium Bananas, smashed
  • ½ cup Heavy Cream
  • 1 teaspoon Vanilla
  • 2 cups Bob’s Red Mill Gluten-Free All Purpose Flour
  • ½ cup Almond Meal
  • ½ teaspoon Xanthan Gum
  • 1 teaspoon Baking Soda
  • 1 cup chopped Walnuts
  • ½ cup Cream Cheese Frosting
  • Chocolate Chips for garnish

Directions:

  1. Preheat oven to 350 degrees F. Grease a large 9 x 3 x 3 loaf pan with nonstick cooking spray.
  2. In a mixing bowl, beat the applesauce, butter, eggs and sugar, until creamed. Mix in the banana, cream and vanilla, stir to combine.
  3. In another bowl, whisk the flour, almond meal, xantham gum and baking soda together.
  4. Make a well in the center of the butter ingredients and add the flour mixture, fold to combine. Stir in the chopped nuts.
  5. Pour the mixture into the loaf pan.
  6. Bake for about 70 minutes, or until a toothpick inserted in the middle comes out clean. Let cool completely.
  7. Once cooled, frost with cream cheese. Top with chocolate chips.

Claire GallamClaire is a cookbook author, food writer and recipe creator, soon-to-be culinary student
and avid world traveler. She is recently married to a social media guru who loves *almost* everything she conjures up. She writes full-time for the Food section of SheKnowsFabulousFoods.com and is a contributing writer for the Travel section of SheKnows. You can also follow her daily musings and find delicious healthy recipes on her food blog, The Realistic Nutritionist. Follow Claire on Twitter and Facebook to keep up to date with her newest creations. 

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Claire Gallam Google: Claire Gallam
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