Apricot Almond Muffins | Bob's Red Mill

Meatless Mondays: Apricot Almond Muffins

by Cassidy Stockton in Featured Articles, Gluten Free, Recipes

These mildly sweet, grain-free muffins are perfect for your gluten free or low-carb diet. The texture of almond meal give these muffins a hearty bite that pairs well with the fruity burst of dried apricots. They make a great on-the-go snack and can easily be dressed up for a dessert occasion. For a change of pace, use our new natural almond meal or try our hazelnut meal for a different flavor combination altogether. We just can’t stop eating these muffins and we fear that you’ll have the same problem at home (so you better hide one for later before your family finds out).

Apricot Almond Muffins | Bob's Red Mill

Apricot Almond Muffins

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

Prep Time: 10 minutes  | Cook Time:  18 – 20 minutes |  Yield: 12 servings

  • 4 cups Bob’s Red Mill Almond Meal (442g)
  • 1 ¼ tsp Baking Soda (7.5g)
  • ¼ tsp Salt (1g)
  • 2/3 cup diced, dried Apricots (90g)
  • 1 Tbsp Orange Zest, from about 1 large orange (8g)
  • 5 Eggs (250g)
  • 1/3 cup melted Coconut Oil or Butter (80 mL)
  • 1/3 cup Honey or Maple Syrup (80 mL)
  • 1 tsp Almond Extract

Step 1

Preheat oven to 350°F.  Line a standard muffin tin with paper liners and spray with pan spray.

Step 2

Combine the Bob’s Red Mill Almond Meal, baking soda, salt, diced apricots and orange zest.

Step 3

In a large bowl, whisk together the eggs, coconut oil, honey and almond extract.  Add the dry ingredients to the wet and mix well.

Step 4

Portion batter into prepared muffin tin and bake until golden and the tops spring back when lightly touched, about 18 – 20 minutes.

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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


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

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Artichoke Hazelnut Tart | Bob's Red Mill

Meatless Mondays: Artichoke Hazelnut Tart

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

If you’re looking for a fabulous brunch idea to impress your friends, we have just the ticket. Our Artichoke Hazelnut Tart will cause your friends and family to surrender to a second helping and leave their taste buds saying “oh-là-là.” This is a perfect dish for Easter or Mother’s Day. It’s easy to whip up and comes out looking like you just slaved away in the kitchen. Pair this with a light green salad and a sparkling non-alcoholic beverage for a classy, Spring meal.

Artichoke Hazelnut Tart | Bob's Red Mill

Artichoke Hazelnut Tart

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

Prep Time: 10 minutes | Cook Time:  15 – 25 minutes | Yield: 8 – 10 servings



  • 8 oz Cream Cheese, softened
  • ½ tsp Salt
  • ½ tsp Paprika
  • ¼ tsp ground Black Pepper
  • 1 Egg
  • 1 cup (4 oz) shredded Mozzarella
  • ½ cup (2 oz) grated Parmesan, divided
  • ½ cup (2 oz) grated Asiago, divided
  • 14 oz fresh, frozen or canned Artichoke Hearts, sliced thin

Step 1

Preheat oven to 350°F.  Spray an 8- to 9-inch pie pan with cooking spray.

Step 2

In a medium bowl, mix together Bob’s Red Mill Hazelnut Meal, salt and spices until evenly incorporated.   Add egg whites and mix thoroughly.

Step 3

Line the edges of the pan with the crust mixture, pressing and squeezing the mix firmly into place and making even crust edges, much like lining a graham cracker crust.

Step 4

Fill in the bottom of the crust and press mixture firmly into place.  To create a flat and even bottom crust, use the bottom of a dry measuring cup or drinking glass to smooth and pack the crust into place. 

Step 5

Par-bake the crust for 10 minutes.  Remove crust from oven while the filling is prepared and increase the oven heat to 400°F.

Step 6

Mix the softened cream cheese, salt and spices until smooth.  Add the egg and mix until incorporated then fold in the mozzarella, ¼ cup grated Parmesan, ¼ cup grated Asiago and sliced artichoke hearts.

Step 7

Pour the filling into the par-baked crust and smooth evenly.  Sprinkle the remaining ¼-cup each Parmesan and Asiago over the top.  Bake until just bubbling and golden, about 25 – 30 minutes.  Let cool before portioning.

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Red Bean and Kamut Soup F

Meatless Monday Explained + Red Bean and Kamut® Soup

by Guest in Featured Articles, Meatless Mondays, Recipes

How many times have you heard something like this: “The foundation of a healthy diet is fruits, vegetables, legumes and whole grains.”

For many of us—especially seasoned home cooks—this is old news, and it may not even be something we think about all that often. We love plants, of course we eat them every day!

But the truth is, actually consuming the full recommended number of servings of these healthy foods on a daily basis is difficult, even for a registered dietitian like myself. Current dietary guidelines recommend five servings of produce and six ounces of grains daily for most people. Eating meat at every meal – or even every day – can make this a challenge.

In 2003, renowned advertising mogul Sid Lerner revived Meatless Monday (once popular as a war conservation effort) as a way to encourage the public to reduce their intake of saturated fat and cholesterol from animal products and eat more healthy plant foods. Since then, individuals, organizations and brands like Bob’s Red Mill have adopted the initiative to help spread the message about the benefits of periodic meatless eating.

Red Bean and Kamut Soup | Bob's Red Mill

In my work promoting Meatless Monday, I find that each eater is inspired to join the campaign for a slightly different reason. Some of the most popular include:

For health: Research shows that those who follow diets low in animal products and high in plant foods have lower levels of obesity, a reduced risk of developing cancer and heart disease, lower blood pressure and lower total mortality. Meatless foods, especially whole grains, legumes, fruits and vegetables are packed full of fiber, vitamins, minerals and antioxidants.

To discover a new favorite: It’s easy to fall into a meal rut and cook up the same old chicken breast or ground beef most nights. Challenging yourself to go meat-free one day a week can provide inspiration to finally try that curious vegetable or ancient grain you keep hearing about. You may discover a new healthy favorite that will become a regular feature in your diet on other days of the week.

For solidarity: Social support is a huge element of any healthy habit. Even if you regularly eat meatless meals, making a specific effort to do it on Mondays and to share your habit with those in your household or via social media can inspire others to make Meatless Monday and plant-based eating a regular habit, too. It’s also exciting to know you’re participating in a global movement – over 30 countries now have active Meatless Monday campaigns.

For the environment: Eating less meat is an environmentally friendly choice, since production of animal foods is a major contributor to greenhouse gas emissions.


As Meatless Monday’s dietitian, I often hear concerns about whether you can still get enough protein without eating meat. The answer is a resounding yes! Very few people in the United States get too little protein, even among full-time vegetarians. And most plant foods contain more protein than we think, whole grains especially. Quinoa has developed a reputation for being a protein superstar over the past few years, but interestingly, many other whole grains pack in even more protein per serving than the popular South American seed. Amaranth, millet, farro and Kamut® wheat come in at about seven or eight grams of protein per one-fourth cup serving as compared to quinoa’s five.

In the spirit of discovering new favorites on Meatless Monday, I decided to give Kamut® Khorasan Wheat a shot. Kamut® wheat, while technically an ancient wheat, sure looks a lot like brown rice, so I was inspired to try it out in a twist on traditional red beans and rice.

Beans and grains have historically been paired together not only because of their complementary flavors, but because when combined, the proteins from the two plants provide all of the essential amino acids we need to carry out our daily functions. There’s actually no need to make sure you get each of the essential amino acids in the same meatless meal, but that doesn’t mean the combination isn’t still delicious and worthy of a spot in your next Meatless Monday dinner.

Red Bean and Kamut Soup | Bob's Red Mill

Red Bean and Kamut® Soup

Serves 4

  • 1 cup Kamut® Khorasan Wheat
  • 3 Tbsp Olive Oil or Butter
  • 1 medium Onion, diced
  • 3 cloves Garlic, minced
  • 6 cups Vegetable Stock
  • 1 ½ cups Tomato Puree
  • 2 (15 oz.) cans Red Beans
  • 2 Tbsp Chili Powder
  • 2 tsp dried Thyme
  • 1/2 tsp Cayenne Pepper
  • 3 Bay Leaves
  • Salt to taste (consider salt content of vegetable stock)

Soak Kamut in water overnight. Before cooking, drain and discard soaking water.

In a large stockpot or dutch oven, heat butter or olive oil over medium heat. Add onions, saute until translucent, about 10 minutes. Add garlic and saute one minute more.

Add soaked Kamut and remaining ingredients. Mix well, cover, reduce heat to low and simmer 40 minutes to one hour, until Kamut has cooked and flavors are combined.

Remove bay leaves and serve.

Diana Rice, RD | Meatless MondaysDiana K. Rice, RD is the registered dietitian and recipe editor on staff with The Monday Campaigns, a nonprofit public health marketing initiative dedicated to using the first day of the week to prompt healthy behavior changes. Diana focuses her efforts on the organization’s nutrition-oriented initiatives Meatless Monday, The Kids Cook Monday and Healthy Monday. She has studied at NYU, the University of Northern Colorado and Cedar Crest College and is an advocate for sustainable agriculture and children’s nutrition education. Contact The Monday Campaigns to start a campaign in your area and keep up with Diana on Twitter.

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Apple Cinnamon Walnut Brown Rice Farina | Bob's Red Mill

Meatless Mondays: Apple Cinnamon Walnut Brown Rice Farina

by Julia Mueller in Gluten Free, Meatless Mondays, Recipes

Howdy doody, Bob’s Blog readers! I’m Julia Mueller from The Roasted Root! I’ll be joining you here from time to time with recipes using Bob’s Red Mill’s products. I’ve been using Bob’s products ever since I began the search for cooking and baking alternatives to wheat three years ago. Through the BRM product line, I continually learn about new ways of using whole grains, flours, and nut meals to whip up delicious eats. Recently, I have been eating brown rice farina as porridge for breakfast and I can’t think of a better way to start the day!

When I was a kid, I loved the instant cream of wheat that came with fruit topping pouches. I remember the commercials where kids would be using the fruity topping to draw pictures in their cream of wheat. Free-style art on my breakfast food? Sign me up!  I poked and prodded my parents until they bought into it. From there on out, I was sold down Cream of Wheat River.

Apple Cinnamon Walnut Brown Rice Farina | Bob's Red Mill

BUT! Gone are the days of instant cream of wheat with little drawing packets. That river dried up long ago. Not only because I no longer have the time to draw on my breakfast before I leave for work in the morning, but also because I limit my intake of wheat to a bare minimum. For this reason, breakfast porridge made from oatmeal, quinoa, or brown rice farina is now my go-to fuel in the morning.

But the farina fun doesn’t stop in the morning – oh no! One of the best parts about brown rice farina is its versatility. Not only can you get creative with it for breakfast, but you can use it in cakes, or even serve savory meals on top of it. The end result is bound to be tasty, healthful, and satisfying.

Add apple cinnamon walnut brown rice farina to the list of genius ideas to get children to eat their breakfast. It’s very quick to throw together (10 to 12 minutes is all it takes!), and the apple-cinnamon flavors coupled with the naturally sweet maple syrup are sure to win anyone’s affection. Case in point: this is a healthful, easy meal that can appeal to breakfast eaters of all ages.

Are you sold down Brown Rice Farina River? I certainly hope you have a marvelous journey, filled with apple, cinnamon, walnut splendor.

Apple Cinnamon Walnut Brown Rice Farina | Bob's Red Mill

Apple Cinnamon Walnut Brown Rice Farina 


  • 3-1/4 cups Water
  • 1 large Apple (I used Honeycrisp), peeled and finely chopped or shredded
  • 1 cup Bob’s Red Mill Brown Rice Farina
  • ½ teaspoon ground Cinnamon
  • ½ cup Walnuts, chopped
  • 2.5 tablespoons pure Maple Syrup (or to taste)*
  • Almond Milk, Coconut Milk, or regular Milk for serving

*You can also sweeten the brown rice farina with brown sugar if you don’t have pure maple syrup available


  1. Add the water and chopped apple to a pot and bring to a full boil. Boil gently for 5 to 8 minutes to soften the apple.
  2. Slowly stir in the brown rice farina, cinnamon, and walnuts, and stir consistently as the farina thickens. Continue cooking for 5 to 8 minutes, then add the maple syrup and stir to combine.
  3. Serve with almond milk, coconut milk, regular milk, and/or a dollop of yogurt on top.

JuliaMuellerJulia Mueller’s two greatest passions are food and the great outdoors. Creator of the food blog, The Roasted Root, Julia enjoys whipping up and photographing nutrient-dense recipes that are healthful yet comforting, and are approachable to make any night of the week. Most of her recipes are vegetable and meat-based, gluten-free and refined-sugar free. Julia is also the author of the cookbooks, Delicious Probiotic Drinks, and Let Them Eat Kale! An avid mountain biker and snowboarder, Julia enjoys balancing work with playing outside in the mountains. Keep up with her on Facebook and Twitter.

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macaroni and cheese

Meatless Mondays: Vegan Cheese Sauce + Feeding a Toddler

by Cassidy Stockton in Featured Articles, Meatless Mondays, Recipes

Over the last few months, I have been on a journey to figure out what was causing my 15 month old’s seemingly endless bout of eczema. The itchy, dry, red rash covered his whole body and nothing was helping. After multiple visits with his pediatrician, a dermatologist, and an allergist, we were doing a heavy regimen of steroids, lotions and antihistamines. Nothing was working very well and the idea of keeping my little one on steroids and antihistamines indefinitely was NOT on my agenda for his childhood. Finally, I decided to visit a naturopath. I knew that there had to be a deeper reason for this skin issue than “kids just have it.” With her help, we tried a few remedies, starting by removing dairy from his diet, then adding on a probiotic, vitamin D, and a healthy dose of omega-3’s daily.

Within a few weeks, his skin had completely cleared up. We do not know which of the remedies was the most helpful, but, we are not changing a thing. It worked. That’s all that matters. In this line of work, I am not surprised that food interventions coupled with a probiotic and omega-3’s changed his chemistry for the better. I talk to people every day who have seen huge improvements in their health by adding omega-3’s in the form of flax and chia or by removing dairy or gluten. Food is medicine.

macaroni and cheese

All of this is to say that we had a heck of a time figuring out how to feed a toddler when milk is out of the question. Not that he ate a ton of milk-based foods, but string cheese was his favorite snack and macaroni and cheese was a special, much beloved, meal. After buying a box of non dairy mac and cheese (at $4 a pop!), I realized that the “cheese” powder was pretty darn similar to this recipe for “Cheese” Sauce. I thought I’d give it a whirl. It was a big hit over whole wheat macaroni, and worked well for enticing my son to eat broccoli and other veggies. Plus, I like that I can control what is in it. He gets some bonus B-vitamins and (in my house) we replace the margarine with coconut oil to increase the good fats my son is missing out on from not drinking whole milk at this age. While I still haven’t mastered feeding the picky toddler, at least I have some mac and “cheese” to fall back on. 

Nutritional Yeast “Cheese” Sauce

This sauce is great for nachos, vegetables, potatoes, sandwich spread (just a dab), well, just about anywhere you might like some cheesy, saucy goodness. 

Nutritional Yeast

  • 1 tsp Mustard
  • 1/4 cup Margarine, Olive Oil or Coconut Oil
  • 2 cups Cold Water
  • 1 tsp Sea Salt
  • 1/2 cup Unbleached White Flour
  • 1/2 cup Nutritional Yeast

Whisk together in a heavy bottomed sauce pan:

  • 1/2 cup Nutritional Yeast Flakes
  • 1/2 cup Unbleached White Flour
  • 1 tsp Sea Salt

Place pan over medium-high heat and whisk in:

  • 2 cups cold Water

Continue whisking as sauce thickens, bring to a rolling boil, reduce heat, cook 1 minute, remove from heat.

Whisk in:

  • 1/4 cup Margarine or Oil
  • 1 tsp Mustard

Sauce will thicken as it cools, but thins down when heated.

Makes 8 servings.

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Birdspotter Recipe of the Week | Bob's Red Mill

Black Bean Tortilla Soup

by Cassidy Stockton in Birdspotter, 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!


I am a HUGE fan of keeping dinner simple this time of year. There are a few major holidays that deserve a major meal, but the rest of the time, I try to keep it easy with dishes that fill you up and keep you warm. There’s enough stress and pressure without adding dinner to the mix. Serve this with tortilla chips, diced avocado, sour cream, lime wedges, cilantro and hot sauce, if it suits your fancy. It’s a perfect, simple dinner for Christmas Eve.

Black Bean Tortilla Soup | Bob's Red Mill


Black Bean Tortilla Soup
Recipe by Sarah House

  • 2 Tbsp Oil
  • 1/2 cup diced Onion
  • 1/4 cup diced Carrot
  • 1/4 cup diced Celery
  • 2 Garlic cloves, diced
  • 1/2 Jalapeno, diced
  • 1/2 tsp ground Cumin
  • 1/4 tsp ground Cayenne
  • 1/4 tsp dried Oregano
  • 6 cups Vegetable or Chicken Stock
  • 1 cup Black Bean Soup Mix
  • 1 cup cooked and shredded Chicken
  • 4 Cilantro sprigs including stems
  • 2 diced Roma Tomatoes
  • Salt , to taste


Step 1

Rinse bean soup mix until running water. Drain and set aside.

Step 2

Heat oil in a soup pot over medium heat. Add onion, carrot and celery and cook until softened, 5 – 7 minutes.

Step 3

Add garlic, jalapeno and spices and cook until spices are fragrant, about 1 minute.

Step 4

Add stock, rinsed and drained soup mix and cilantro. Bring to a boil, reduce heat to low, cover and simmer until beans are tender, about 1-1/2 hours. Adjust liquid as needed.

Step 5

Remove the cilantro stems and discard. Add diced tomatoes and shredded chicken, if desired. Season to taste with salt.

Portion into serving bowl and garnish as desired.

Serves 4.


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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*


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


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.


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

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Wild Rice and MIllet Stuffing | Bob's Red Mill

Meatless Mondays: Wild Rice and Millet Stuffing

by Cassidy Stockton in Gluten Free, Meatless Mondays, Recipes

This recipe comes from Soundly Vegan and is just the thing to bring whole grains to your Thanksgiving table. It’s allergy friendly- easily meeting the diet needs of guests who are vegetarian, vegan, gluten free, egg free, dairy free, soy free… and, really, if you leave out the hazelnuts, it’s fine for those with nut allergies. Filling and flavorful, this dish really proves how wonderful a gluten free, vegan dish can be. Nothing to miss here. If you really feel like going the extra mile, serve this in a roasted pumpkin (directions below). Cheers!

Wild Rice and Millet Stuffing | Bob's Red Mill

Wild Rice and Millet Stuffing

Contributed by Soundly Vegan

  • 1 cup Wild Rice
  • 1 cup Hulled Millet
  • 2 stalks Celery, finely diced
  • 4 golden Beets, peeled and cut into bite-sized pieces
  • 2 cups Brussels Sprouts, quartered
  • 1 cup Cranberries
  • 1/2 cup Hazelnuts
  • 1/2 Leek, sliced thinly
  • 2 Shallots, minced
  • 6 cloves Garlic, minced
  • 1/4 cup fresh Parsley, minced
  • 3 sprigs fresh Thyme
  • 1 sprig fresh Rosemary
  • 2 sprigs fresh Sage
  • 6 cups Vegetable Stock, divided
  • 1 Sea Salt to taste
  • 1 Freshly cracked Black Pepper to taste


Preheat oven to 400°F.  Add the millet to a hot pot and toast for a couple of minutes. (You will hear the seeds beginning to pop when they’re ready.) Add 2 cups of vegetable stock and a pinch of salt. Bring to a boil and then drop to a simmer. Cover and cook until the millet is light and fluffy. This should take about 20 minutes.

In another pot, bring 3 cups of vegetable stock to a boil and add the wild rice. Reduce heat to a simmer. Cover and cook for 35-40 minutes or until the rice is soft.

Place the bite-sized pieces of beet and the quartered Brussels sprouts on a sheet pan. Place in the oven and roast for about 30 minutes or until the edges of the vegetables have caramelized.

Add a drizzle of olive oil to a pan and add the celery, shallots, leek and garlic. Cook over medium heat until softened. Add the fresh herbs. Add the hazelnuts and dried cranberries and mix well. Add one cup of vegetable stock and reduce heat to a low simmer.

When the millet is ready, fluff with a fork and transfer to a large bowl. Drain the wild rice when ready, if necessary, and add to the bowl with the millet. Mix in the contents of the pan, removing the herb stems. Season with salt and pepper to taste. Lastly, gently fold in the roasted beets and Brussels sprouts.  Makes 12 servings.

Optional: Serve in a roasted pumpkin. Cut a round out of the top of a medium-sized pumpkin and clean out the seeds and stringy bits with a spoon. Place the hollowed out pumpkin and the top you removed on a baking sheet. Place into a 400°F oven for about an hour or until the pumpkin has softened. Remove from the oven and place upon a plate.

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Cassidy Stockton Google: Cassidy Stockton
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Quinoa Chili 2

Meatless Mondays: Buffalo-Style Quinoa Chili

by Cassidy Stockton in Featured Articles, Meatless Mondays, Recipes

Earlier this Fall, Bob’s Red Mill partnered with Food52 for a contest titled, “Your Best Quinoa Recipe.” Over 120 recipes were submitted for the contest. The two winning recipes were 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. The second place recipe was this amazing Buffalo-Style Quinoa Chili from Stacy McCann of Every Little Thing.

I’ve been saving this one because it looks like just the thing to warm your soul and I had a feeling that come November, a hearty bowl of chili would be needed around here. Bonus- it’s very simple to make, you’ll probably have most of the ingredients sitting in your pantry AND it’s ready in just 30 minutes. That is THE PERFECT Meatless Mondays meal in my opinion. If you like this recipe, head over to Every Little Thing for some more of Stacy’s great recipes.  If you’re looking for more quinoa inspiration, the other recipes that were submitted look mouthwatering. 

Buffalo-Style Quinoa Chili | Bob's Red Mill

Buffalo-Style Quinoa Chili

Contributed by Stacy McCann of Every Little Thing

Serves 2-4

  • 1 Tbsp Olive Oil
  • 1 White Onion, diced
  • 3 stalks Celery, diced
  • One 8-ounce can Tomato Sauce
  • One 14-ounce can Diced Tomatoes
  • 1 cup Vegetable Broth
  • 1 cup cooked Black Beans
  • One 14-ounce can Hominy
  • 1 cup cooked Quinoa
  • 1/2 cup Frank’s Red Hot Sauce, or to taste
  • 1 1/2 teaspoon smoked paprika
  • 1 1/2 teaspoon cumin
  • 1 teaspoon salt
  • Freshly ground black pepper
  • Blue cheese, for topping

1.) Heat the olive oil over medium in a saucepan and, once hot, add the diced onion and celery to the pan. Cook until soft, about 5 minutes.

2.) Stir in the diced tomatoes, tomato sauce, and vegetable broth. Bring to a boil then reduce to a simmer cook for 15 minutes. Add in black beans, hominy, quinoa, Frank’s, smoked paprika, cumin, salt, and pepper. Continue to cook 15 more minutes, until the flavors have melded.

3.) To serve, ladle chili into broiler-safe bowls. Top with blue cheese and place under broiler until cheese melts, 3 to 5 minutes.

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Cassidy Stockton Google: Cassidy Stockton
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