Sweet Corn Quiche | Bob's Red Mill

Meatless Monday: Sweet Corn Quiche in Teff Crust

by Cassidy Stockton in Featured Articles, Gluten Free, Meatless Mondays, Recipes

This simple, yet delicious recipe has been in the Bob’s Red Mill family for years. We’ve recently revisited it and revised it a little to make it easier and more delicious. Teff flour might be hard to come by near you, but you can snag a bag online on our website or Amazon. If you can’t access it, try replacing it with oat flour, brown rice flour or even whole wheat flour for a similar taste and texture. We love the creamy texture of this quiche paired with the nutty flavor of this teff crust. Pair this with a light green salad for a lovely brunch option and add a cup of soup to the mix to make it a full-fledged dinner.

Sweet Corn Quiche with Teff Crust | Bob's Red Mill

Sweet Corn Quiche in Teff Crust

  •     1/3 cup Water
  •     1/3 cup Sesame Oil
  •     1-1/4 cup Teff Flour
  •     1/8 tsp Salt
  •     2 cups fresh Corn Kernels
  •     3/4 cup Milk
  •     4 large Eggs
  •     Hot Pepper Sauce (Tabasco or your favorite) to taste
  •     1/4 tsp Salt
  •     4 oz Gouda Cheese, shredded
  •     3/4 cup Onion, chopped
  •     1/3 cup Green Pepper, minced
  •     2 Cherry Tomatoes, sliced thinly

Directions

1. Preheat oven to 350°F.

2. Using wire whisk, mix water and oil until white and frothy. Add teff flour and salt. Mix, then press into oiled 9″ pie plate.

3. Place corn and milk in blender and blend until smooth. Add eggs, hot pepper sauce and salt, blend just to mix.

4. Sprinkle cheese in unbaked teff pie crust. Add corn mixture. Sprinkle onion and green pepper over surface of pie. Arrange tomato slices around edge of filling.

5. Bake for 45 minutes, or until knife inserted into center comes out clean and center of pie is set.

Makes 8 servings – 1 slice each.

Teff Flour | Bob's Red Mill

About The Author
Cassidy Stockton Google: Cassidy Stockton
Share this article:
GFWholeGrainsFinalCover f

Meatless Mondays: Curried Sweet Potato & Millet Soup {Giveaway}

by Cassidy Stockton in Contests, Featured Articles, Gluten Free, Meatless Mondays, Recipes

The Complete Gluten-Free Whole Grains Cookbook by Judith Finlayson is a fabulous resource of whole grain recipes that anyone can enjoy. What I love about this book is that it’s a book about grains that are inherently gluten free (amaranth, buckwheat, corn, millet, oats, quinoa, rice, sorghum, teff, wild rice) without focusing on what is missing from the dishes. Think of it as a celebration of the myriad other grains beyond wheat, rye and barley. Some of the best grains on the planet are free from gluten. 

The Complete Gluten-Free Whole Grains Cookbook by Judith Finlayson

Finlayson has a history with vegetarian and slow cooker cookbooks and she brings this experience to the gluten free realm. The recipes are approachable, even if they sound hard like Moroccan-style Millet Stuffing and Coconut-Spiked Pork with Quinoa and Peanuts. All of the recipes come with tips for ways to simplify or elaborate the recipe and many come with variations for making the dish vegetarian. The majority of the dishes are accompanied by beautiful photography and they all have nutritional breakdowns which is a huge bonus and not something most cookbooks offer.

From breakfast to dessert, this book has it all. Finlayson kicks off The Complete Gluten-Free Whole Grains Cookbook with a thorough guide to whole grains. She covers their history, how to store them, how to buy them and the nutrition they bring to your table. Needless to say, we love this book.

The generous folks at Robert Rose Publishing have offered us a single copy to give away to one lucky reader. We’ll pair this book with a package of amaranth, millet, quinoa, teff and sorghum to get you started. This is a fun whole grains gift set that anyone- gluten free or otherwise- will certainly enjoy. To enter, follow the prompts in the app at the bottom of this post. We’ll pick a winner at random from all who enter by 11:59 pm on 3/31/14. Winners must be over 18 and are limited to US and Canadian residents only.  To pick up a copy of the book now, visit your favorite book retailer or Amazon.com

Curried Sweet Potato and Millet Soup | Bob's Red Mill

Curried Sweet Potato and Millet Soup

VEGAN FRIENDLY

This soup is a lovely combination of flavors and texture. It has a mild curry taste, enhanced with the addition of orange and a hint of sweetness from the maple syrup. The toasted walnuts add taste and an appealing bit of crunch, while the optional yogurt provides a creamy finish. Although this is a great cold weather soup, it’s light enough to be enjoyed any time of the year — perhaps even for dinner with the addition of salad.

Tips

To get this quantity of puréed sweet potato, bake, peel and mash 2 medium sweet potatoes, each about 6 oz (175 g). You can also use a can (14 oz/398 mL) sweet potato purée.

Toasting brings out millet’s pleasantly nutty flavor. To toast, heat in a dry skillet over medium heat, stirring constantly, until it crackles and releases its aroma, for 5 minutes.

  • 1 Tbsp Vegetable Oil (15 mL)
  • 2 Onions, finely chopped
  • 2 Carrots, peeled and diced
  • 2 stalks Celery, diced
  • 2 cloves Garlic, minced
  • 2 tsp minced Ginger Root (10 mL)
  • 2 tsp Curry Powder (10 mL)
  • 1 tsp freshly grated Orange Zest (5 mL)
  • 2 cups Sweet Potato Purée (500 mL)
  • 6 cups Vegetable Stock (1.5 L)
  • 3⁄4 cup Millet, toasted (175 mL)
  • 1 cup freshly squeezed Orange Juice (250 mL)
  • 1⁄4 cup pure Maple Syrup (60 mL)
  • Salt and freshly ground Black Pepper
  •  Toasted chopped Walnuts or sliced Almonds
  • Plain Yogurt, optional

1.    In a large saucepan or stockpot, heat oil over medium heat for 30 seconds. Add onions, carrots and celery and cook, stirring, until carrots have softened, about 7 minutes.

2.    Add garlic, ginger, curry powder and orange zest and cook, stirring, for 1 minute. Add sweet potato and stock and stir well. Bring to a boil. Stir in millet. Reduce heat to low. Cover and simmer until millet is tender and flavors have blended, about 30 minutes.

3.    Add orange juice and maple syrup and heat through. Season to taste with salt and pepper. Ladle into bowls and garnish with toasted walnuts and a drizzle of yogurt, if using.

Makes 6 servings

Excerpted from The Complete Gluten-Free Whole Grains Cookbook by Judith Finlayson © 2013 Robert Rose Inc. www.robertrose.ca Reprinted with publisher permission.


About The Author
Cassidy Stockton Google: Cassidy Stockton
Share this article:
Toasted Coconut Amaranth Porridge

Meatless Mondays: Toasted Coconut Amaranth Porridge

by Jennifer Farley in Featured Articles, Gluten Free, Meatless Mondays, Recipes
I’m a total cliche when it comes to healthy eating in the new year. I can’t help it! The holiday season feels like an endless assault on my body in the form of Halloween candy, Thanksgiving stuffing, Christmas kiev and New Year’s Eve cocktails. By the time January rolls around I feel sluggish and heavy. So while I’m not big on resolutions, I always use the new year as an opportunity to take better care of myself. Right now my body is craving whole grains, produce and healthy fats.

What I love about this toasted coconut amaranth porridge is that it’s filling and flavorful without being heavy. Amaranth has an earthy, neutral flavor that absorbs the coconut milk and is an excellent source of protein and fiber. The toasted coconut adds just the right amount of sweetness for me (but a touch of honey works well to enhance that sweetness). If you like a bit of crunch in your porridge, try garnishing with a sprinkle of toasted slivered almonds.

Toasted Coconut Amaranth Porridge | Bob's Red Mill & Savory Simple

Toasted Coconut Amaranth Porridge
Serves 2

Ingredients:
Directions:

1. Preheat the oven to 350° F. Spread the coconut flakes evenly on a baking sheet. Toast for 5 minutes, or until the coconut is fragrant and golden brown.

2. In a small saucepan with a tight fitting lid, bring water to a boil. Add the amaranth and salt, reduce heat and cover, simmering for 20 minutes or until the water is absorbed.

3. Remove from heat and stir in the coconut milk and toasted coconut flakes.

4. If using, stir in honey and garnish with toasted slivered almonds.

***

Jennifer Farley | Savory SimpleJennifer Farley is the creator, recipe developer and photographer of Savory Simple, a blog dedicated to gourmet, simple, beautiful food and quality ingredients. Jennifer graduated from the Culinary Arts program at L’Academie de Cuisine in Gaithersburg, MD and has worked professionally as a chef and cooking instructor. She recently published her first cookbook, The Art of Slush. Her work has been featured by Williams-Sonoma, Bon Appetit, Food52, The Kitchn, Huffington Post and Marcus Sammuelsson.  She currently resides in Washington DC. Follow her FacebookTwitter and Google+.

About The Author
Jennifer Farley Google: Jennifer Farley
Share this article:
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.

About The Author
Cassidy Stockton Google: Cassidy Stockton
Share this article:
Birdspotter Recipe of the Week | Bob's Red Mill

Little Bird Cake

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!

***

This is a beautiful Italian cake that, while slightly complicated, is phenomenal. Organic farro provides a chewy, nutty texture similar that pairs wonderfully with the creaminess of ricotta. Serve this with coffee for a delightful dessert.

Little Bird Cake | Bob's Red Mill

Little Bird Cake

Contributed by Michelle Abendschan, the blogger behind jemangelaville.com

  • 1 cup Organic Farro
  • 3 cups boiling Water
  • 2 cups 2% Milk
  • 1 cup Sugar
  • 1 strip Lemon Zest
  • 1 Cardamom Pod (or 1/8 tsp ground Cardamom)
  • 2 tsp Vanilla Extract
  • 1/4 tsp Kosher Salt
  • 1 cup Ricotta Cheese
  • 4 Eggs, separated
  • 1/4 cup Golden Raisins
  • 2 Tbsp Orange Liqueur
  • 1 Orange, zested
  • 1/4 cup Powdered Sugar

Directions

Step 1

Rinse farro briefly with cool water, drain, and then add to 3 cups boiling water. Reduce heat to low and then simmer until farro is soft, about 25 minutes. Drain and set aside.

Step 2

Add milk, sugar, lemon zest and cardamom to a pot (can be the same pot used earlier) and bring to a simmer. Add farro and cook, stirring occasionally, until farro mixture is thick and resembles pudding, about 35-45 minutes. Remove from heat and stir in vanilla and salt and remove cardamom pod (if used). Let cool.

Step 3

Add ricotta, egg yolks, raisins, liqueur and the zest from about 3/4′s of the orange to the cooled farro mixture. In a stand mixer, beat egg whites until stiff. Add half the egg whites to the farro, just mixing in to lighten the batter. Gently fold the remaining egg whites in, trying not to deflate them too much.

Step 4

Preheat oven to 350°F and prepare a baking dish by coating a 10-inch round cake pan with non-spray stick and covering the bottom with a circular piece of parchment paper.

Step 5

Add batter to prepared cake pan and spread the top out evenly. Bake in the center of the oven 45-50 minutes, until top of cake is golden brown and edges are just starting to pull away in spots. Let cool about 15 minutes in the pan.

Step 6

To remove: run a knife around the edges of the cake pan. Put a plate upside down on the top of the cake and flip over. Remove cake pan. Then, using the plate you want to serve from, put that on top of the upside down cake and flip again, so that the cake is right side up, on the serving plate.

Step 7

Use a fine mesh strainer to sprinkle powdered sugar over the top of the cake, along with the remaining zest from the orange. Serve slightly warm or at room temperature.

About The Author
Cassidy Stockton Google: Cassidy Stockton
Share this article:
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.

About The Author
Cassidy Stockton Google: Cassidy Stockton
Share this article:
Teff Pudding Cakes | Bob's Red Mill

Meatless Mondays: Teff Pudding Cake with Coffee and Berbere

by Cassidy Stockton in Featured Articles, Gluten Free, Meatless Mondays, Recipes

Figgy pudding is not something you see very often these days, but this teff pudding cake sure seems like a great substitute. Just imagine the scene right from a holiday card- a cold, dark winter night, guests circled around the fire, singing carols and enjoying a rich pudding cake… maybe that’s too cliche, but it would be a delicious and decadent dessert to serve during the holidays. This recipe was developed by our very own Sarah House for our Grains of Discovery Launch party last June and I’ve been saving it for a time of year when decadence is appreciated and hours spent working on a dessert will not go unnoticed. This might even be a good one to save for New Year’s Eve. Enjoy!

Teff Pudding Cakes | Bob's Red Mill

Teff Pudding Cake with Coffee and Berbere

Contributed by Sarah House

Teff Pudding Cakes

  • 1 cup 2% Milk
  • 3/4 tsp ground Coffee Beans
  • 2 tsp Honey or more to taste
  • 1 pinch Salt
  • 1/4 cup Whole Grain Teff
  • 1 Egg White
  • 1 Tbsp Butter
  • 2 Tbsp Oil
  • Powdered Sugar, as needed

Berbere Whipped Cream

  • 1 cup Heavy Whipping Cream
  • 1 g Cardamom Pods
  • 1 Cinnamon Stick
  • 1 g Fenugreek Seeds
  • 1 g whole Cloves
  • 1 g whole Allspice
  • 1 pinch freshly ground Nutmeg
  • 1 pinch ground Cayenne
  • 1 pinch ground Black Pepper
  • 1 Tbsp Powdered Sugar or to taste

Raspberry Coulis

  • 1/2 cup Sugar
  • 1 pint fresh or frozen Raspberries
  • Juice of 1/2 Lemon

Candied Coffee

  • 1 Tbsp Sugar
  • 2 Tbsp coarsely ground Coffee Beans

White Chocolate Powder

  • 1 oz White Chocolate
  • 3/4 oz Tapioca Maltodextrin*

Directions

Teff Pudding Cakes

Step 1

Heat milk to a simmer. Remove from heat and add ground coffee. Let cool, then store in the refrigerator, covered, overnight.

Step 2

Strain coffee grounds from milk and discard solids. Bring coffee-infused milk to a simmer and add honey and salt; stir to dissolve.

Step 3

Add teff grains to simmering milk. Continue to cook at a simmer until thick, 25 – 30 minutes. Meanwhile, line an 8×8-inch baking pan with parchment paper or a silicon mat.

Step 4

Remove teff from the heat. In a large bowl, whisk egg white briefly. Add 2 Tbsp hot teff to the egg white and mix well. Add an additional 2 tablespoons of hot teff to the egg white and mix well. Add the egg white mixture back into the pot of teff and mix well.

Step 5

Immediately pour the teff into the prepared baking pan, smooth the top evenly and chill overnight.

Step 6

Unmold the chilled teff onto a cutting board and portion into 2×2-inch squares

Step 7

Heat butter and oil over medium to medium-high heat in a skillet. Add the teff pudding cakes and cook until browned and crispy on the outside, about 4 minutes. Flip teff pudding cakes and cook on the second side, about 4 minutes. Let drain on paper towels before serving and dust generously with powdered sugar.

Step 8

Presentation

Divide the raspberry coulis and white chocolate powder evenly between 8 dessert plates. For an easy alternative to the powder, melt 4 oz of white chocolate and decorate the plates with a nice swoop of melted white chocolate.

Place the warm fried teff pudding cake atop the white chocolate powder. Garnish with berbere whipped cream and a sprinkling of candied coffee.

Teff Pudding Cakes | Bob's Red Mill

Berbere Whipped Cream

Step 1

Heat cream and spices to steaming. Remove from heat, let cool, then store in the refrigerator, covered, overnight.

Step 2

Whisk spiced cream slightly to incorporate any separated fat then strain spices and discard solids.

Step 3

Add powdered sugar to taste and whip to medium peaks. Store in the refrigerator up to 2 hours.

Raspberry Coulis

Step 1

This component can be prepared in advance.

Place sugar in a small saucepan and add just enough water for the sugar to resemble wet sand. Place over medium heat and cook until the sugar has completely dissolved, about 10 minutes.

Step 2

Add raspberries and cook, stirring often, until the berries have begun to breakdown, about 5 minutes.

Step 3

Remove sauce from heat and puree in a blender (careful – it’s hot!). Strain through a fine mesh strainer or cheesecloth to remove the seeds.

Step 4

Let cool completely then add lemon juice to taste. Store chilled.

Candied Coffee

Step 1

This component can be prepared in advance.

Melt sugar in a medium skillet. Do not allow it to color.

Step 2

Add coarsely ground coffee to the melted sugar and immediately remove the pan from the heat. Stir vigorously until the sugar coats the coffee granules and turns powdery white.

Step 3

Return the pan to the heat and continue to stir vigorously until the sugar coating melts and turns clear.

Step 4

Immediately remove the candied coffee from the heat and separate into small pieces. You may want to wear latex or rubber gloves as the candied coffee will be hot. Let cool on a parchment or silicone lined sheet tray.

White Chocolate Powder

Step 1

This component can be prepared in advance.

Melt the chocolate in a double-boiler on the stovetop or in the microwave on low, stirring often.

Step 2

Remove the white chocolate from the heat (wipe all the water off the bottom of the bowl if using a double-boiler) and let cool, stirring often.

Step 3

Once the white chocolate has cooled to room temperature, add the tapioca maltodextrin and mix well to create a powder.

Step 4

Store airtight with oxygen absorbers up to one week.

Notes

*Tapioca Maltodextrin can be sourced from specialty purveyors such as Chef Rubber.

About The Author
Cassidy Stockton Google: Cassidy Stockton
Share this article:
spelt

Spelt Hangout

by Cassidy Stockton in Featured Articles, Whole Grains 101

Spelt Grains

Please join us for a Grains of Discovery Hangout series on Google Plus as we explore the Spelt . Learn what it is, how to use it, and why you want this grain in your arsenal. Get some great recipes from our esteemed panelists Jean Layton (Gluten Free Doctor), Liz Della Croce (The Lemon Bowl), Chung-Ah Rhee (Damn Delicious), Jennifer Farley (Savory Simple), Lisa Cook (One Cook Two Kitchens), Marla (Saving U Green)  and Stephanie Wise (Girl Versus Dough).

Ask questions and enter to win a Grains of Discovery prize package.

Tune in at 5 pm PT on 10/16 http://goo.gl/jlMZrK

Get more information, amazing recipes and enter to win a the Grains of Discovery prize package here: http://glutenfreedoctor.com/spelt-grains-discovery/

Can’t make it? We’ll share a recorded version after the fact so you can still brush up on spelt.

 

About The Author
Cassidy Stockton Google: Cassidy Stockton
Share this article:
Quinoa Cookies

Quinoa Cookies with Coconut & Chocolate Chunks

by Cassidy Stockton in Featured Articles, Recipes

You know what’s good about Fall? It makes us want to bake. You too? Good news, then! Earlier this Fall, we partnered with Food52 for a contest titled, “Your Best Quinoa Recipe.” Over 120 recipes were submitted for the contest. The winning recipe was selected by community voting and Food52 judges. Amber of Loves Food, Loves to Eat  was the chosen winner with her Quinoa Cookies with Coconut & Chocolate Chunks. Congratulations Amber! These look absurdly delicious and make us want to grab a cup of coffee and a good book. You can bet we’ll be making these this weekend so we can do just that.  P.S. If you’re looking for a little quinoa inspiration, the other recipes that were submitted look mouthwatering. 

Quinoa Cookies with Coconut & Chocolate Chunks

Quinoa Cookies with Coconut & Chocolate Chunks
Amber of Loves Food, Loves to Eat

Makes about 24 cookies

  •     1-1/2 cups Whole Wheat Flour
  •     1 tsp Salt
  •     1/2 tsp Baking Powder
  •     1/2 tsp Baking Soda
  •     1/2 cup unsalted Butter, at room temperature
  •     1/4 cup Sugar
  •     1/4 cup Light Brown Sugar
  •     1/4 cup Honey
  •     2 large Eggs
  •     1 tsp Vanilla
  •     1/2 tsp Almond Extract
  •     1 cup cooked Quinoa, cooled
  •     1/2 cup Dessiccated Coconut (unsweetened)
  •     1 cup Dark Chocolate Chunks or Chips

1.) Preheat oven to 375° F and line 2 baking sheets with parchment paper.

2.) Whisk together the flour, salt, baking powder and baking soda.

3.) With a stand or electric mixer, cream butter, sugars and honey until light and fluffy. Add eggs, vanilla and almond extract, and mix until pale and fluffy, about 2 more minutes.

4.) Mix in flour mixture, 1/2 cup at a time. Stir in quinoa, coconut, and chocolate.

5.) Plop spoon size balls of dough onto sheets an inch or so apart, and bake until golden, 12 to 15 minutes. Cool on wire rack.

About The Author
Cassidy Stockton Google: Cassidy Stockton
Share this article:
Sorghum Salad

Sorghum Salad with Curry-Roasted Winter Squash and Crispy Chickpeas

by Cassidy Stockton in Featured Articles, Gluten Free, Meatless Mondays, Recipes

Garrett McCord of Vanilla Garlic developed this recipe for us to celebrate our launch of Sorghum Grain. This salad stands up well on its own, but can be accompanied by some crusty bread to round it out. If you don’t have California Olive Ranch’s Miller’s Blend olive oil, any nice olive oil will do, but we think it gives the dish a little extra something. 

Want to know more about Sorghum? Where it comes from and how it is different than other grains? Join us for a Google Plus Hangout all about Whole Grain Sorghum on 10/9 at 5 pm PST. Join us here

Sorghum Salad

Sorghum Salad with Curry-Roasted Winter Squash and Crispy Chickpeas

Calling this salad tasty is like calling a Giants’ fan loyal. This dish is boisterous, mouth-engaging, and perhaps even a bit kinky. (Curry will do that, after all.) Curried and roasted winter squash, crispy chickpeas, fresh cilantro, and furious lashings of lime juice all contribute to the nutty flavor and toothsome texture of Bob’s Red Mill whole grain sorghum. Finding a high-quality red curry paste is really important here as it’s what gives the squash the oomph of flavor. California Olive Ranch’s, Miller’s Blend olive oil has a throaty, peppery spice that allows it to not only stand up to the strong flavors, but also blend them elegantly.

Serves 4

1. Preheat oven to 400°F. Whisk together the 2 ½ tablespoons of the olive oil and all of the red curry paste in a bowl. Add the cubed winter squash and toss to coat. Place on a baking sheet lined with aluminum foil or parchment paper and bake for 40 minutes. Allow to cool to room temperature.

2. While the squash is roasting prepare the sorghum. Place 1 cup of sorghum and 3 cups of water in a pot and bring to a boil. Lower heat to a simmer, cover, and cook for 50-60 minutes or until tender. Drain and set aside.

3. Toss the sorghum, squash, cilantro, scallions, lime juice, and the remaining 3 tablespoons of olive oil together in a bowl. Add salt and pepper to taste. This can be served hot, chilled, or room temperature. Garnish with the roasted chickpeas and serve immediately.

Roasted Chickpeas

Roasted Chickpeas

Amazing on a sorghum salad, these are also a delightful snack on their own.

Toss together in a bowl and place on a baking sheet lined with aluminum foil or parchment paper. Bake at 400°F for 35-40 minutes or until crisp.

About The Author
Cassidy Stockton Google: Cassidy Stockton
Share this article: