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 ClarkeWife to a hungry law student, I’m on a mission to cook everything that’s tasty, mostly healthy, and budget friendly—all while Mr. Right is at the library. On my blog, The Law Student’s Wife, I share my recipes for lightened-up comfort foods, healthier baked treats, and seasonal eating. I’m a passionate cook, an awkward dancer, and with enough cheese, chocolate, and my cast-iron skillet, I could take on the world. Keep up with me on Facebook and Twitter

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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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Maple Walnut Creme Brulee F

Surviving the Holidays with Dietary Restrictions + Maple Walnut Creme Brulee

by Carolyn Ketchum in Gluten Free, Health

The key to surviving the holidays on any sort of restricted diet comes down to two simple words: be prepared. As with most holidays, Thanksgiving and Christmas center heavily around food and plenty of it. And so much of it is laden with sugar, gluten and all the other things you work so hard to avoid. It’s everywhere you turn, from the office cookie platter to the festive parties to the big family feast. A veritable minefield of temptation from the end of November to January 1st.

How are you going to handle that? You could go into hibernation in mid-November, avoiding all friends and family and any associated festivities, only to emerge in early January. But I don’t recommend it. Bears are pretty grumpy after their long winter’s sleep and you would be too, having missed all the fun.

Maple Walnut Creme Brulee low carb

But if you follow the mantra of being prepared, you can not only survive the holidays but enjoy them too. All while sticking to your healthy, restricted diet and not missing out on the festivities OR the great food. Now, the words “be prepared” might be quite simple, but the actual execution is less so. You have to be willing to roll up your sleeves and do a good bit of the work ahead of time. You have to be willing to stock up your freezer and pantry with foods that fit your dietary needs. And you have to be willing to stick to your guns when well-meaning friends and family urge you to “just try a little bit” of something you know you shouldn’t eat.

First steps first. Find recipes that fit your diet, purchase the ingredients and test them out. No matter how restrictive your diet, I guarantee that a quick internet search will bring up many wonderful recipes that fit the bill. Dietary restrictions are so common these days and so many people are creating great recipes and publishing them on the world wide web, so you are bound to find something. There are even many alternative recipes for traditional foods like stuffing, cake and pie. You really don’t need to abstain from these things; you just need to be prepared to make them yourself.

Maple Walnut Creme Brulee low carb

Find a recipe (or two, or three) you like? Great! Make a double batch and sock some away in your freezer for emergencies. The more you can do this, the better prepared you will be and the easier the holidays will be. If it’s something that needs to come out of the oven right before serving, do as much advanced prep work as possible. For example, many alternatives to Thanksgiving stuffing require you to make your own non-wheat-based bread, so that extra step can be time consuming. Making the bread in advance and freezing it until you need it means more free time on the actual day.

Have some quick and easy snacks at the ready at all times. We are all more likely to give into temptation when we are ravenous, so head that hunger off at the pass. Whatever snacks fit your dietary needs, keep some in your car or in your purse so that you are never caught empty-handed when hunger strikes. And eat a little handful before heading to parties and get-togethers so you don’t gravitate straight to the food table upon arrival.

Maple Walnut Creme Brulee low carb

 

Be prepared to stand your ground with well-meaning friends and family. This is a tough one, even for some of us battle-hardened veterans. I find it particularly difficult when I am a guest in someone else’s home and didn’t prepare the food myself. But even close loved ones will often say “but just a taste can’t hurt, right?” Well, sometimes that little taste can actually hurt. Don’t be afraid to politely decline; it’s not rude when your health is at stake. And if you are worried there won’t be anything you can eat at an event, bring some of your own. Bring enough to share and consider it a hostess gift.

Treat yourself right. You don’t need to go through the holidays denying yourself any and all desserts and goodies. I find it much easier to stick to my low carb diet if I can indulge in some low carb sweets and satisfy that craving. But again, you need to be prepared to make your own. Good recipes can rival even their conventional counterparts (I pride myself that some of mine fit this description) and you won’t miss the old stand-bys. And these can make the perfect hostess gift for holiday parties too!

So, ready to face the holidays in style?

Maple Walnut Creme Brulee low carb

Maple Walnut Creme Brulee

Creme Brulee:

  • 2 cups Heavy Cream
  • 4 large Egg Yolks
  • 6 Tbsp Swerve Sweetener or other erythritol-based sweetener, divided
  • 1 ½ tsp Maple Extract

Candied Walnuts:

For the creme brulee, preheat oven to 300F.

In a medium saucepan, warm cream over medium heat until steam just rises from the surface. Do not allow to simmer. Remove from heat.

In a medium bowl, beat egg yolks with ¼ cup sweetener until thickened and pale yellow. Add hot cream very slowly, stirring continuously. Stir in maple extract.

Divide custard between 6 small ramekins or a singe 1-quart ceramic or glass baking dish. Set into a larger baking dish and pour hot water to within 1 inch from the top of the ramekins.

Transfer to oven and bake 40 to 45 minutes or until custard is just set but still slightly wobbly in the center. Remove and let cool, then wrap tightly in plastic wrap and refrigerate for at least 2 hours.

For the candied walnuts, line a baking sheet with parchment paper.

In a small saucepan over medium heat, combine sweetener and water, stirring occasionally. Bring to a boil and then cook until mixture darkens, about 7 minutes. Stir in Walnut Baker’s Pieces and salt, tossing to coat walnut pieces well.

Spread out onto prepared baking sheet and let cool and harden.

Just before serving brulee, divide remaining 2 tbsp sweetener over tops of custards. Heat with a kitchen torch until topping bubbles and browns. Let sit for a few moments to cool and harden. You can also place ramekins a few inches under a preheated broiler, watching carefully and turning cups to ensure even browning.

Divide candied walnut pieces over the tops of each brulee and serve.

Carolyn Ketchum | All Day I Dream About FoodCarolyn 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 FacebookTwitterGoogle 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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10 Stellar Meatless Dishes for the Fourth of July | Bob's Red Mill

10 Stellar Meatless Dishes for the Fourth of July

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

It’s Monday again, which means it’s Meatless Monday around here. At least, for many of us, it’s a short week! In honor of the upcoming holiday, I’ve gathered together 10 of our favorite meatless dishes for the Fourth of July. Each of these will satisfy carnivores and vegetarians alike and make it easy to please everyone no matter what you’re doing on Friday. 10 Stellar Meatless Dishes for the Fourth of July | Bob's Red Mill

10 Stellar Meatless Dishes for the Fourth of July | Bob's Red Mill

10 Stellar Meatless Dishes for the Fourth of July | Bob's Red Mill

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Cassidy Stockton Google: Cassidy Stockton
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Salad Header

5 Whole Grain Dishes to Step Up Your Potluck Game

by Cassidy Stockton in Featured Articles

Memorial Day seems to be the official opening day of barbecue and picnic season. What’s better than bringing together those you love over some delicious food? And what’s more fun than serving something that shows off your culinary chops? Sure, potato salad and pasta salad are perennial favorites and not overly difficult to put together. Wouldn’t it be more satisfying to bring a dish that isn’t filled with empty carbs and mayonnaise that everyone raves about? Health benefits aside, you know you will likely be the only person who brought something remarkable and different. Here are a few whole grain swaps you can make to step up your potluck game.

1. Instead of potato salad, bring Warm Kamut® Berry Salad with Bacon, Brussels Sprouts and Gorgonzola. Sure, this salad is a little time-consuming to make, but so is potato salad (unless you’re opting for a prepared version). Gorgonzola and bacon bring their A-game in this dish, while whole grain kamut berries and Brussels sprouts team up for a well-rounded dish that everyone will enjoy. If you can’t keep it hot, don’t worry, warm will be lovely and you won’t have to worry about any mayonnaise turning. If you can’t find kamut berries, wheat berries and farro will both make a comparable replacement.Warm Kamut Berry Salad with Bacon Brussels Sprouts and Gorgonzola

2. Swap a antipasto salad for Vegetable Bounty Quinoa Salad with Asian Vinaigrette. Far more nutritious than pasta, quinoa packs a nutritional punch and the flavors in this salad are warm and bright, perfect for pairing for a spring gathering.

Vegetable Bounty Sm

3.  Trade a pasta salad dressed with mayonnaise for this Curried Carrot and Sorghum Salad. The creamy curry dressing is both gluten free and vegan, making it perfect for any gathering and will quickly put mayo out of mind.

Curried Carrots and Sorghum Salad

4. Sure, a green salad is a great way to go, but wouldn’t it be more fun to bring Tabbouleh? Filled with fresh tomatoes and seasoned with mint and parsley, Tabbouleh comes together quickly and delivers a light, fresh flavor perfect to pair with grilled chicken or fish.

Tabbouleh

5. Keep it fresh and light with this Millet Spring Roll Salad. Who cares what you swap for this one? The bright flavors of this dish will counterbalance other, heavier fare and you’ll be able to school people on what millet is and impress them with your culinary prowess. Who has the time to make real spring rolls when you can turn them into a delicious salad?

Millet Spring Roll Salad

 

 

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Cassidy Stockton Google: Cassidy Stockton
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apple pie 1

Happy Pi(e) Day!

by Cassidy Stockton in Featured Articles, Recipes

Is there a better holiday? I mean, we get to geek out on the infinitely amazing number Pi and enjoy a slice in its honor. I probably say that about every food holiday, but anything that celebrates food is pretty great, in my opinion. Add in the fun of such an incomprehensible concept as Pi and you’ve got something fun to work with. How do you explain Pi to someone not familiar with the concept? Not being overly mathematical, myself, I find it to be almost magical. A number that has no end and represents the relationship between a circle’s diameter and its radius.

)

In honor of this fabulous number, let’s celebrate with a fabulous dessert available in infinite varieties. Here are some of our favorite pie recipes to inspire you. You can use your choice of crust for each of these- traditional, gluten free, whole wheat, paleo- whatever you want, so treat yourself to a piece of pie. Special Agent Dale Cooper would.

New Gluten Free Pie Crust Mix | Bob's Red Mill

Sweet

Classic Apple Pie
Honey Blackberry Pie 
Lemon Blueberry Pie
Pecan Pie
Lemon Meringue

GF Turkey Pot Pie | Bob's Red Mill

Savory

Turkey Pot Pie
Southern Tomato Pie
Fine Herbes Quiche
Whole Grain Cornbread Quiche
Pear and Bacon Quinoa Pizza (because, you know, pizza pie!)

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Cassidy Stockton Google: Cassidy Stockton
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Bob Birthday F

Happy 85th Birthday, Bob!

by Cassidy Stockton in Featured Articles

Happy Birthday Bob 85 1

It’s Bob’s 85th birthday today. Doesn’t he look like he’s having a blast?

Help us wish him a happy birthday by leaving your birthday greetings in the comments.

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Cassidy Stockton Google: Cassidy Stockton
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GF Apple Tarte Tatin

Pink Lady® Tarte Tatin (Gluten Free)

by Cassidy Stockton in Featured Articles, Gluten Free, Recipes

Happy Valentine’s Day! We can’t think of a better way to celebrate than with this easy Gluten Free Apple Tarte Tatin made with beautiful Pink Lady® apples. Also known as Cripps Pink, these red beauties are a natural cross between Lady Williams  and Golden Delicious apples developed in Western Australia. They are crisp  and, dare we say, lusciously sweet with an appealing tartness that is absolutely perfect. They are not, as you might suspect, pink inside. Think of them as a pink, slightly sweeter Granny Smith. I’ve always loved eating and using Pink Lady® apples in my pies at home and was happy to help when Pink Lady® America  contacted us about creating a recipe using our new Gluten Free Pie Crust Mix.

LoveMe

Our resident pastry chef, Sarah House jumped at the chance to create something for the folks at Pink Lady® America. In this Tarte Tatin,  the Pink Ladies (a much sweeter name than Cripps Pink, in my opinion) are allowed to really shine with very little effort on your part. As the tart cooks, the apples simmer with the sugar and butter to create a decadent filling that contrasts beautifully with the crispy, buttery pie crust.

Recommended for pies, sauces and salads, Pink Lady® apples are available at most supermarkets, but if you have trouble finding them, you can also order them from Bountiful Fruit. If you haven’t ever tried them, give them a bite next time you see them. They make an excellent snacking apple, similar to a Honey Crisp and are especially revered by bakers for their slowness to brown. Find more wonderful recipes for these babies at PinkLadyAmerica.org.

GF Apple Tarte Tatin | Bob's Red Mill

Pink Lady Tarte Tatin

Contributed by:  Sarah House for Bob’s Red Mill Test Kitchen

Washington State Pink Lady Apples and Bob’s Red Mill Gluten Free Pie Crust Mix meet to make a hands-off yet totally impressive dessert (which makes its own sauce!).  Serve with whipped cream or vanilla ice cream, if desired.

Prep Time: 15 min
Rest Time: 10 min
Cook Time: 60 – 75 min
Yield: 12 servings

  • 8 oz (1/2 pkg) Bob’s Red Mill Gluten Free Pie Crust Mix, prepared and chilled
  • ¾ cup + 1 Tbsp Sugar, divided
  • 1 Vanilla Bean, scraped or 2 tsp Vanilla Extract
  • 4 Tbsp Butter, divided
  • 2# Pink Lady® Apples, peeled, halved and cored

Step 1

Preheat oven to 375°F.

Step 2

Roll the prepared Bob’s Red Mill Gluten Free Pie Crust Mix between two pieces of parchment paper or plastic wrap into a 10- to 11-inch circle (1-inch larger than the skillet you will be using).

Step 3

Place ¾ cup sugar, seeds from the scraped vanilla bean (if using) and 2 Tbsp butter in a heavy-bottomed 9- to 10-inch ovenproof skillet.  Place skillet over medium heat and stir the sugar-butter mixture continuously until the sugar has dissolved.

Step 4

Cook the sugar mixture over medium heat without stirring until the mixture turns a medium amber color, about 2 – 4 minutes.  Immediately remove the skillet from the heat.  If using vanilla extract, carefully stir into the hot sugar mixture.

GF Apple Tarte Tatin | Bob's Red Mill

Step 5

Arrange the prepared Pink Lady Apples into the cooked sugar mixture, core-side up.  Dot the apples with the remaining 2 Tbsp butter.

Step 6

Drape the prepared Bob’s Red Mill Gluten Free Pie Crust Mix over the skillet, tucking the edges in around the apples.  Sprinkle with the remaining 1 Tbsp of sugar.

Step 7

Transfer the skillet to the preheated oven and bake until the crust is golden, 50 – 60 minutes.  Let the tarte cool for 10 minutes then invert onto a serving platter.

Pink Lady® is a registered trademark of the Pink Lady® Brand.

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Cassidy Stockton Google: Cassidy Stockton
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Cake

Bob’s 85th Birthday Bash

by Cassidy Stockton in Featured Articles

Bob's 85th Birthday BashBirthday Details

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Cassidy Stockton Google: Cassidy Stockton
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Happy New Year Header

Happy New Year – Looking Back at 2013

by Cassidy Stockton in Behind the Scenes, Featured Articles

Happy New Year! Whether 2013 was a boom or a bust for you, all of us at Bob’s Red Mill want to wish you the very best for 2014! Here are some of our highlights for 2013!

2013 Small

January: After the loss of their beloved dog Annie in late 2012, Bob and Charlee Moore adopted Mandy, a 4 year old beagle. While we don’t get to see her at the Mill (it is a food facility, after all), hearing about her hijinks has brought many smiles to us at Bob’s Red Mill.

February: Bob celebrated his 84th birthday to much fanfare at our Whole Grain Store.

March: After months and months of hard work, we launched our Grains of Discovery line at Natural Foods Expo West (the nation’s leading natural food expo). While consumers didn’t hear about it until June, it was unveiled for retailers in March.

April: Among many highlights, Bob met Michael Moss, author of Salt, Sugar, Fat.

May: Let the pie baking begin! Though you may not have known why we were madly baking apple pie, we were busy testing our new Gluten Free Pie Crust Mix to have it ready for the 2013 holiday season.

June: To launch our Grains of Discovery line to consumers in June, Bob held a bash in New York for some of the country’s top media. While making his rounds in the Big Apple, Bob met Martha Stewart, much to their mutual delight.

July: To help you know more about our products and how to use them, Bob and team have been making product videos. Check out our full collection here.

August: Our Third Annual Spar for the Spurtle contest culminated in August with a cook-off of oat-y delights. Paula Todora took home the champion’s spurtle with her winning dish, Steel Your Heart Away Egg Rolls.

September: Finally, the secret is out on our Gluten Free Pie Crust Mix! Recipes upon recipes were developed and shared to arm you with the very best gluten free mix for all of your holiday pie baking needs.

October: We got back to our roots with some very fun promotions to support our oatmeal line. Toppings like “The Elvis” and “The Gilgamesh” inspired us to get creative with our oatmeal and try something new for breakfast.

November: Operations at Bob’s Red Mill halted for a few short minutes to celebrate a new cereal mixing machine. Yes, that is kind of a strange thing to celebrate, but  this line allows us to make your favorite cereals more efficiently with less waste and THAT is something to celebrate!

December: It was revealed that something BIG is coming in early 2014. Will Bob run for president? No. Will Bob star in a movie? No. Will it be fun? Yes. Will it be awesome? Yes. Can I tell you? Nope. You’ll just have to wait in see. All will be revealed in a few weeks.

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Cassidy Stockton Google: Cassidy Stockton
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