pie

Chocolate Silk Pie with Almond Meal Crust

by Cassidy Stockton in Featured Articles, Gluten Free, Recipes

Happy Valentine’s Day!

We’ve shared this amazing recipe before, but we wanted to share it again in case you need a quick dessert for Valentine’s Day. I can’t even begin to tell you just how easy this pie is to whip up. It’s vegan and gluten free and, speaking from experience, it’s sure to fool your most skeptical chocolate pie lovers. The key is to be sure to process the tofu really well to get it very, very creamy. No one wants a pie with little bits of tofu floating around. This would be especially lovely topped with chocolate shavings and fresh raspberries for Valentine’s Day.

Chocolate Silk Pie with Almond Crust
recipe by Chelsea Lincoln

Filling:

  • 2 – 12.3 oz pkgs Mori-Nu Silken Tofu (Extra Firm)*
  • 1-1/2 cups vegan Chocolate Chips, melted
  • 3 Tbsp Sugar

Almond Crust:

  • 2 cups Almond Meal/Flour
  • 1 Tb Cornstarch
  • 1/4 tsp Sea Salt
  • 3 Tbsp Sugar
  • 1/4 cup vegan Margarine
  • 1 Tbsp Soy Milk

Filling:  Melt the chocolate chips either in the microwave or the stove top.  Use low heat and stir to a smooth consistency.  Place all ingredients including the melted chocolate in a food processor.  Blend until smooth.  *Any brand of silken tofu will work but this tends to be most commonly found in grocery stores.

Almond Crust: Mix together almond meal, cornstarch, sugar and salt.  Pour melted margarine and soy milk into mixture and use a fork to combine.  Pat almond mixture into 9-inch pie pan.  Pour blended pie filling on top of crust, cover and refrigerate at least 2 hours.

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Cassidy Stockton Google: Cassidy Stockton
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Bob with plane

You’re Invited!

by Cassidy Stockton in Behind the Scenes, Featured Articles

Bob with plane

What:

Bob’s 84th birthday party! We’ll have cupcakes and live music to celebrate our founder’s 84th year. There will be special gifts for the first 500 guests. Come have lunch and stay for the party.

When:

Friday, February 15th, 2013 from noon to 2 pm.

Where:

Bob’s Red Mill Whole Grain Store
5000 SE International Way
Milwaukie, OR 97222
Map & Directions

Can’t make it? Leave a birthday greeting here or on our Facebook page and we’ll make sure he sees your message.

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Cassidy Stockton Google: Cassidy Stockton
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ableskiversclipped

Aebleskivers

by Cassidy Stockton in Featured Articles, Recipes

Aebleskivers are a delightful, Danish confection that marries the texture of a pancake with the airiness of a popover. Typically aebleskivers are filled with apples or other delights, but many recipes in the United States are simply puffs of sweet dough. If you serve these with powdered sugar or drizzled with chocolate sauce for breakfast on Valentine’s Day, you are sure to surprise and delight your sweetie. Aebleskivers require a special pan which may be hard to come by locally. Amazon, Target and other online retailers sell these, though, so you can probably get one by Valentine’s Day if you desire. This recipe uses our Buttermilk Pancake Mix, but you can make these from scratch, as well. ableskivers valentine's recipe

Bob’s Aebleskivers

  •     2 large Eggs, separated
  •     2 Tbsp melted Butter
  •     1 cup Water
  •     1-1/2 cups Buttermilk Pancake Mix
  •     2-4 Tbsp Powdered Sugar (for garnish)

Directions

Step 1

In a medium bowl beat egg yolks until pale. Stir in buttermilk pancake and waffle mix, water and butter until blended.

Step 2

In a medium bowl, beat egg whites until stiff, but not dry. Fold into egg mixture. Generously butter each aebleskiver cup. Heat aebleskiver pan according to manufacturer’s instructions.

Step 3

Fill each cup 3/4 full with batter, cook until bubbly and set around edges, about 1-1/2 minutes. Turn 1/4 turn with a fork or wooden pick to brown other side. Continue 1/4 turns each 15 to 30 seconds until lightly browned on all sides and a wooden pick inserted in center comes out clean.

Dust with powdered sugar for garnish. Serve warm.

Makes about 20 aebleskivers.

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Cassidy Stockton Google: Cassidy Stockton
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bobsinsnow

Happy New Year!

by Cassidy Stockton in Featured Articles
bobsinsnow

Wishing you and yours health and prosperity in 2013!
May the New Year bring you joy and happiness and a hearty serving of delicious whole grains.
From all of us at Bob’s Red Mill!

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Cassidy Stockton Google: Cassidy Stockton
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Christmas

Merry Christmas

by Cassidy Stockton in Featured Articles

Merry Christmas to you and yours

from all of us at Bob’s Red Mill

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Cassidy Stockton Google: Cassidy Stockton
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BobSnowman_Smaller

Easy Peasy Christmas-Evesy

by Cassidy Stockton in Featured Articles, Recipes

BobSnowman_SmallerHappy Christmas Eve! Is that a thing? I think it’s a thing. If your house is anything like mine, an easy Christmas Eve dinner is on the docket. Tomorrow will be spent creating an elaborate meal for your loved ones, but tonight you’ve made it through the holiday rigamarole up to this point and need a break to enjoy the anticipation in the air. For many folks, tonight is filled with family gatherings and church services, so something simple and delicious is just the ticket. If you don’t have something planned or you’re looking at your to-do list for today and that meal you had planned (if you remembered!) is just too much to take on, here are some delicious and easy recipes for dinner.

Black Bean Tortilla Soup Save time by using tortilla chips in place of the tortilla strips.

Black Bean Porridge Patties with Black Bean Pico de Gallo: Winner of our 2011 Spar for the Spurtle contest. This recipe is easily doubled and is wonderful with the addition of fried eggs and cheese on top of each patty if you want to add protein to the meal. Make it even easier by placing patties on a lightly greased cookie sheet and bake at 400°F for 15 minutes a side.

Chicken Tamale Pie: Make it vegetarian by omitting the chicken; top with shredded lettuce and sour cream.

couscousandsalmon2

Lemony Whole Wheat Couscous with Broccoli and Salmon

Lemony Whole Wheat Pearl Couscous with Broccoli and Salmon from Dietician Janel. Kick up the fancy factor by using pan-seared salmon instead of canned. You can use regular pearl couscous (aka Israeli couscous) if you can’t find whole wheat at your store, just be sure to adjust the cooking time accordingly.

Kamut® Grain and Shiitake Risotto with Thyme: A quick and painless risotto. Use wheat berries or spelt berries if Kamut® berries are hard to come by.

White Bean Chicken Chili: Save time and use canned white beans (any variety). Make it vegetarian by omitting the chicken and using vegetable broth.

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Cassidy Stockton Google: Cassidy Stockton
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Gingersnaps

Favorite Holiday Treats: Ginger Cookies

by Cassidy Stockton in Featured Articles, Recipes

I love a good ginger cookie no matter the time of year, but there’s something about a hot cup of coffee, a cold winter day and a crisp (or chewy) ginger cookie that puts me in the mood for Christmas. Here are two of our favorite recipes for ginger cookies. If you’re looking for a lovely hostess gift, make a stack of these cookies, wrap with cellophane or plastic wrap and tie with ribbon (see the great photo from Tiffany McCall below). These are delightful on their own or jazz them up further and pair with some fancy coffee or hot cocoa mix.

Gingersnaps

Gingersnaps

Gingersnaps

  •    1 cup + 1 Tbsp Unbleached White Flour
  •     1-1/2 tsp Baking Soda
  •     1 pinch Baking Powder
  •     1 pinch Sea Salt
  •     1/4 tsp ground Cinnamon
  •     1 tsp ground Ginger
  •     4 Tbsp Unsalted Butter, room temperature
  •     3/4 cup Sugar + 2-3 Tbsp (for sprinkling)
  •     1 large Egg
  •     1/4 tsp Vanilla Extract
  •     2 Tbsp Molasses
  •     2-3 Tbsp Sugar, for sprinkling

Directions

  1. Sift together the flour, baking soda, baking powder, salt, cinnamon and ginger, set aside.
  2. In a large bowl, combine the butter and sugar, and mix on medium speed until the mixture holds together. Scrape down the sides of the bowl.
  3. Add the egg, vanilla and molasses. Mix on medium speed until incorporated. Add the dry ingredients to the bowl and mix until incorporated, about 1 minute.
  4. Place the dough on parchment paper and form into an 8-inch long x 1-1/2-inch wide log. Chill until firm, about 2 hours.
  5. Preheat oven to 350°F. Slice the dough log into 1/4-inch rounds, place cookies on a lightly greased baking sheet, spacing them 1/2-inch apart; sprinkle with sugar. Bake until the cookies crack slightly on the surface, about 12 minutes.
  6. Remove from the oven and let cool for 2 minutes on the baking sheet before transferring to a rack to cool completely.

Makes 36 cookies.

Crispy Ginger Cookies

Crispy Ginger Cookies

Crispy Ginger Cookies (GF)

  •     1/2 cup Unsalted Butter
  •     1 cup Sugar
  •     1/4 cup Molasses
  •     1 tsp Vanilla
  •     1 cup Sorghum Flour
  •     3/4 cup Tapioca Flour
  •     1/4 cup Potato Starch
  •     1/2 tsp Guar Gum
  •     1/2 tsp Baking Soda
  •     1/4 tsp Sea Salt
  •     1 tsp Cinnamon
  •     2 tsp Ginger, ground
  •     1/4 tsp Cloves, ground

Directions

  1. Preheat oven to 350°F.
  2. Cream together the butter and sugar.
  3. Add the vanilla and molasses and mix until thoroughly combined.
  4. In a separate bowl, combine the flours, baking soda, salt and spices.
  5. Sift the dry ingredients into the wet and blend until combined.
  6. Place ½ cup of sugar in a bowl.
  7. Form the dough into 1-inch balls and drop into sugar cover the outside of the dough.
  8. Place on greased baking sheet and bake at 350°F for 15 minutes.
Ginger Spice Cookies - Tiffany McCall

Ginger Spice Cookies – Tiffany McCall

Ginger Spice Cookies (GF)

Contributed by: Tiffany McCall from Read.Eat.Blog

  •     3/4 cup butter flavored Crisco (140g)
  •     1 cup granulated Sugar + more for rolling (200g)
  •     2 Eggs
  •     1/4 cup Molasses (85g)
  •     2-3/4 cups GF All Purpose Baking Flour (385g)
  •     2 tsp Baking Soda
  •     1 tsp ground Cinnamon
  •     1 tsp ground Ginger
  •     1/4 tsp ground Cloves
  •     1/4 tsp Salt, optional

Directions

  1. Preheat your oven to 325° F.
  2. In a large bowl, cream the Crisco and sugar together until light and fluffy. Add the eggs and molasses and beat until well combined.
  3. In a separate bowl, sift together the GF flour, baking soda, cinnamon, ginger, cloves and salt. Add the flour mixture to the wet mixture in spoonfuls, beating well after each addition and refrigerate for 15-20 minutes.
  4. Roll dough into small 1 oz balls, roll them in sugar and space them out on a parchment covered bake sheet. Bake for 10-12 minutes or until cookies appear crackled on top.
  5. Remove from oven and place on a wire rack to cool and sprinkle with extra sugar.

Notes: Try not to open the oven while these cookies are baking as they do fall once removed from heat.

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Shortbreads

Favorite Holiday Treats: Shortbread

by Sarah House in Recipes

Growing-up, the winter holidays were a time for copious amounts of baking.  These treats were shared with our friends and neighbors (with none too few going right into our little bellies).  My mother taught my sister and me to make several traditional Finnish Christmas pastries along with her favorite shortbread recipe.  She’d cut the shortbread into bars (“fingers” to the Scots, who are the originators of and famous for their shortbreads), package the creamy white center cuts for gifts and let the family indulge in the browned and caramelized edges – my personal favorite.

There are numerous variations on shortbread but none stray too far from the classic mix of butter, sugar, flour and salt.  Creaming the large amount of butter and sugar then adding the flours makes for a tender and full flavored cookie.  Since butter plays a stand-out role in these recipes, treat yourself to using one of high quality.

I’ve been sworn to secrecy of my family recipes but I’m more than happy to provide these new recipes using some of our whole-grain flours.  I’ve also included a good stand-by traditional version, this one adapted courtesy of The Culinary Institute of America.

Gluten Free? No problem, try our Gluten Free Shortbread Cookie Mix or this wonderful recipe from Elizabeth Barbone at Serious Eats.

Shortbreads

(L to R) Brown Sugar Spelt Shortbread, Traditional Shortbread (with unbleached pastry), Molasses Rye Shortbread

Shortbread Cookies

Adapted from The Culinary Institute of America

Yield approximately 20 servings

  • 1 ¾ cup Unbleached White Pastry Flour (210g)
  • ¼ cup White Rice Flour (40g)
  • ¾ tsp Sea Salt
  • 1 cup Butter, soft (227g)
  • ½ cup granulated Sugar (113g)
  • Granulated sugar or turbinado sugar, as desired
  1. Sift together flours and salt.
  2. Cream the butter and sugar until just incorporated.  Do not overmix!
  3. Add the sifted dry ingredients to the butter mixture.  Mix on low until just incorporated.
  4. Roll the dough to ½-inch thick (if the dough is too soft to roll, shape into a 4×10-inch rectangle, wrap in plastic and chill until firm).  Cut into bars, circles or desired shape and dock in the center with a fork.  Wrap and chill until hard, 2 hours or overnight.
  5. Preheat oven to 350°F.  Grease a baking sheet or line with parchment paper.
  6. Place cookies on prepared baking sheet and sprinkle with sugar, if desired.  For light coloring, do not separate bar cookies.  Bake until edges are lightly browned, about 20 minutes.
  7. Cool and store, wrapped, at room temperature for up to 1 week.

Whole Wheat Shortbread Cookies

Yield approximately 20 servings

  • 2 cups Whole Wheat Pastry Flour (240g)
  • ¼ tsp Sea Salt
  • ¼ tsp Baking Powder
  • 1 cup Butter, soft (227g)
  • ½ cup granulated Sugar (113g)
  • Granulated sugar or turbinado sugar, as desired
  1. Sift together flour, salt and baking powder.
  2. Cream the butter and sugar until just incorporated.  Do not overmix!
  3. Add the sifted dry ingredients to the butter mixture.  Mix on low until just incorporated.
  4. Roll the dough to ½-inch thick (if the dough is too soft to roll, shape into a 4×10-inch rectangle, wrap in plastic and chill until firm).  Cut into bars, circles or desired shape and dock in the center with a fork.  Wrap and chill until hard, 2 hours or overnight.
  5. Preheat oven to 350°F.  Grease a baking sheet or line with parchment paper.
  6. Place cookies on prepared baking sheet and sprinkle with sugar, if desired.  For light coloring, do not separate bar cookies.  Bake until edges are lightly browned, about 20 minutes.
  7. Cool and store, wrapped, at room temperature for up to 1 week.

Brown Sugar Spelt Shortbread Cookies

Yield approximately 20 servings

  • 1 ½ cups Spelt Flour (180g)
  • ½ cup Unbleached White Pastry Flour (68g)
  • ¼ tsp Sea Salt
  • ¼ tsp Baking Powder
  • 1 cup Butter, soft (227g)
  • ½ cup Brown Sugar (113g)
  • Granulated sugar or turbinado sugar, as desired
  1. Sift together flours, salt and baking powder.
  2. Cream the butter and sugar until just incorporated.  Do not overmix!
  3. Add the sifted dry ingredients to the butter mixture.  Mix on low until just incorporated.
  4. Roll the dough to ½-inch thick (if the dough is too soft to roll, shape into a 4×10-inch rectangle, wrap in plastic and chill until firm).  Cut into bars, circles or desired shape and dock in the center with a fork.  Wrap and chill until hard, 2 hours or overnight.
  5. Preheat oven to 350°F.  Grease a baking sheet or line with parchment paper.
  6. Place cookies on prepared baking sheet and sprinkle with sugar, if desired.  For light coloring, do not separate bar cookies.  Bake until edges are lightly browned, about 20 minutes.
  7. Cool and store, wrapped, at room temperature for up to 1 week.

Rye Molasses Shortbread Cookies

Yield approximately 20 servings

  • 2 cups Light Rye Flour (208g)
  • ¼ tsp Sea Salt
  • ¼ tsp Baking Powder
  • 1 cup Butter, soft (227g)
  • ¼ cup granulated Sugar (57g)
  • 3 Tbsp Molasses (64g)
  • Granulated sugar or turbinado sugar, as desired
  1. Sift together flour, salt and baking powder.
  2. Cream the butter, sugar and molasses until just incorporated.  Do not overmix!
  3. Add the sifted dry ingredients to the butter mixture.  Mix on low until just incorporated.
  4. Roll the dough to ½-inch thick (if the dough is too soft to roll, shape into a 4×10-inch rectangle, wrap in plastic and chill until firm).  Cut into bars, circles or desired shape and dock in the center with a fork.  Wrap and chill until hard, 2 hours or overnight.
  5. Preheat oven to 350°F.  Grease a baking sheet or line with parchment paper.
  6. Place cookies on prepared baking sheet and sprinkle with sugar, if desired.  For light coloring, do not separate bar cookies.  Bake until edges are lightly browned, about 20 minutes.
  7. Cool and store, wrapped, at room temperature for up to 1 week.
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torte3

Hey Kid Foodie: Apple Cheesecake Torte

by Guest in Featured Articles, Gluten Free, Recipes

Fifteen years ago this month, my husband and I were married. As the last in-law to join his family, I wanted to make a good impression at our first Christmas together with his side of the family. So I decided to bring a decadent dessert that I had never tried before. Bold move on my part, owing to the fact that I was not exactly seasoned in the kitchen. I chose to make an apple cheesecake torte and, to my surprise, it was an instant hit. So over the years, my apple cheesecake torte has come to be expected at our family holiday dinners. And I’m happy to oblige.torte

However, two years ago things changed. My son’s diagnosis of Celiac Disease put the brakes on the traditional shortbread crust that this recipe calls for. I remember the first few weeks of cooking and baking gluten free there was so much to learn and at times it felt overwhelming. The diagnosis came one week before Thanksgiving. That dinner was a blur as we were still learning what was safe to eat. But by the time Christmas dinner preparations began I was a bit more confident and ready to try to rework some of my past successes.  Imagine my delight when, on the shelves of my regular ol’ grocery store, I spied Bob’s Red Mill Gluten Free Shortbread Mix! It was exactly what I needed to easily bring back my torte.

torte2Notice I said easily. That was so important for me back then. I didn’t have to spend time experimenting with different flour mixes, operating in a world that still had so many unfamiliar terms. It was already done for me, wrapped up in a Bob’s Red Mill package and all I had to do was simply bake. I think it was then that Bob’s Red Mill gained my loyalty. As far as my torte was concerned that Christmas, no one detected anything different. My reputation remained intact within the family and my gluten free life was off to a great start.

Apple Cheesecake Tortetorte3

Crust:

Filling:

  • 8 ounce package Cream Cheese, softened
  • 1/4 cup Sugar
  • 1 tsp Vanilla
  • 1 Egg
  • 5-6 small Apples, peeled & thinly sliced
  • 1/3 cup Sugar
  • 1 Tbsp Cinnamon
  • 1 tsp Lemon Juice

Directions:

Preheat oven to 450˚F. Line the bottom of an 8 inch springform pan with parchment paper and lightly grease the sides with cooking spray. Follow directions on Bob’s Red Mill Gluten Free Shortbread Cookie Mix packaging. You will be instructed to divide the dough. Press one half of the dough into the springform pan and half way up the sides. For filling, in mixing bowl beat cream cheese, 1/4 cup sugar, vanilla and egg. Pour over crust. In a small mixing bowl, combine sliced apples with sugar, lemon juice and cinnamon. Mix well. Pour apple mixture over top of cheese mixture. Using a spoon, push the crust down on the sides, even with the apples. Bake 10 minutes. Reduce heat to 400˚F, bake 20 – 25 minutes. Serve warm or refrigerate.

Heykidfoodie.com is a collaboration between Kid Foodie, a 10 year old food lover with Celiac Disease, and his mom. They started the blog to provide opportunities for Kid Foodie to enjoy fresh, delicious food and to inspire other kids and parents to expand their culinary horizons. Through videos, recipes and foodie field trips, they hope to show that kids can be excited about healthy foods even in spite of dietary restrictions.

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cakes

Presley’s Pantry: Banana Almond Poppy Seed Cakes

by Guest in Featured Articles, Recipes

The holidays wouldn’t be complete without a cake or something small to nibble on. I look forward to desserts during this time of year. Something to eat with my morning coffee or a small treat to keep me going while I decorate the house. These Mini Bundt Banana Almond Poppy Seed Cakes are the perfect solution.

Mini Bundt Banana Almond Poppy Seed Cakes

Glaze:

  • 3/4 cup Powered Sugar (sifted)
  • 2 Tbsp of Coconut Milk
  • garnish with Chopped Almonds

Preheat oven to 350°F

In a large bowl add flour, powdered sugar, almond meal, baking powder, and poppy seeds.

In a small bowl add bananas (smashed), vegetable oil, eggs, buttermilk and almond extract. Mix well.

Then add wet ingredients to dry ingredients and mix with an electric mixer until well combined.

Spray a mini bundt pan with a non-stick baking spray. Then pour a heaping 1/3 cup of batter into each 2 1/2 -inch bundt mold. Bake for 18 minutes or until a toothpick comes out clean.

Cool for 5 minutes in pan then invert onto a cooling rack, and cool completely.

Now for the glaze…. whisk powered sugar and coconut milk together until creamy smooth. Drizzle over top of cakes then garnish with chopped almonds.

ENJOY!

By: Nicole Presley of Presley’s Pantry

www.presleyspantry.com

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