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!
Blueberry pancakes are a wonderful reminder of hot summer during these cold, blustery winter days. The whole wheat pastry flour gives whole grain nutrition, without weighing down the pancakes. Yogurt gives a nice tang to accompany the sweet berries. Use a lemon-flavored yogurt for an extra burst of sunshine! Serve these with warm maple syrup or a dusting of powdered sugar and enjoy a bite of summer while you watch winter roll by.
Sift dry ingredients into a large mixing bowl. In a separate bowl, whisk the egg, milk and yogurt together then add to dry ingredients. Stir until just combined then fold in blueberries. Fry pancakes on a hot greased griddle, turning once. Makes 10 pancakes.
If you’re not familiar with Lexie’s Kitchen, let me introduce you. Alexa Croft is an imaginative cook who creates recipes that are gluten, dairy, egg and soy free that anyone can enjoy. Inspired by her son’s dietary needs, she has created hundreds of recipes at Lexie’s Kitchen that are, quite frankly, astoundingly beautiful and delicious. A few weeks ago, she released her first cookbook Everyday Classics, a book filled with 68 tasty and essential recipes free from gluten, dairy, eggs and soy.
These are really simple, basic recipes for everything you need in your allergy-free aresenal- sandwich bread, cakes, cookies, pancakes, pizza, pie, and more! Lexie even includes things like how to make your own nut milks and dairy-free sauces. Everyday Classics goes beyond basics like bread and includes recipes for main dishes, breakfasts and desserts. This book would be perfect for anyone getting started on a special diet, though the recipes are so beautiful that an old pro would enjoy it, too.
Lexie has generously provided us with a copy to giveaway to a lucky reader and we’re pairing it with a bag of our Gluten Free All Purpose Flour and Organic Golden Flaxseed Meal (GF) to help the winner get started. To enter, simply follow the steps in the app below. We will pick a winner from all who enter by 11:59 pm on 12/12/13.
With the official start to summer just around the corner, I’m spending this month celebrating one of my favorite warm weather activities, camping!
I’m so happy to be here on Bob’s Red Mill Blog to share the first of two gluten free camping recipes with you. The inspiration for these pancakes came from one of the simplest camping breakfasts I can think of; instant oatmeal and my favorite flavor is apple cinnamon. These pancakes are a version of that basic oatmeal dish, but they are guaranteed to make you so much happier than a bowl of instant oatmeal after your first night of sleeping in the tent.
There are lots of different ways to go camping, but by far the most approachable version to get started with is car camping. So I’ve crafted this recipe to be a good fit for that kind of adventure. You can bring all the supplies you think you might need and fill a cooler with ice to keep things like the eggs cool. To make these pancakes here’s a quick checklist of supplies I brought on our recent car camping trip to Spencer Spit State Parkon Lopez, Island:
1 cup (8 ounces) Non-Dairy Milk of choice (I like vanilla almond)
¼ cup Walnut Oil
2 large Eggs
about 1-2 Tbsp of Coconut Oil or other Cooking Oil
Make: Before You Leave
Pulse the rolled oats in a food processor for about 30 seconds until the oats are broken down to about a ¼ of their original size.
In a medium bowl, combine the oats and the rest of the dry ingredients.
Whisk together to combine and store in a zip lock bag or other airtight container.
Make: At Camp
In a medium bowl, whisk together the non-dairy milk, oil, and eggs.
Add the mixture of dry ingredients and stir until combined and smooth.
Heat a tablespoon of coconut oil in a pan on medium heat.
Pour about a ¼ cup of batter in the pan and cook until the edges begin to firm and bubbles pop on the wet side of the pancake, then flip and cook until firm.
Repeat until all of the batter is used up. Adding more coconut oil if the pancakes start to stick to the pan.
Serve with applesauce on top.
Makes about 8-10 medium sized pancakes.
Adina Marguerite Pease is a travel and food writer, photographer, and explorer based out of Seattle, Washington. Having traveled through 6 countries, 18 states, and over 70 cities since going gluten free in 2009 – it’s become her passion to share her adventures and inspire others to go new places and try new things. You can find additional gluten free recipes and stories about her adventures on her blog, Gluten Free Travelette.
Mother’s Day is most definitely a brunch occasion. If you haven’t already planned something, here are 12 recipes to show Mom just how much you care. Sure, you can take her out, but why not nurture her the way she nurtured you with a home cooked meal? Who cares if it’s not perfect. It’s the thought that counts and we bet this will be just as memorable as that hand made card from kindergarten.
For the mom who loves a sweet breakfast:
Peanut Butter and Jelly French Toast from The Realistic Nutritionist via Chef Mom:: Make this a bit healthier by using wholesome, whole grain bread or sub gluten free bread for a gluten free version.
To get everyone revved up about our new Gluten Free Muesli, we asked some of our favorite bloggers to take a bag of it and create something fun and delicious. They really outdid themselves. These recipes are beautiful and we hope they inspire you to try something new when enjoying our muesli. They all did such a nice job, that we’re having trouble picking our favorite.
Help us choose a winner by voting for your favorite creation. Tell us in the comments which of these recipes should win the grand prize and you’ll be entered to win a prize pack that contains two packages of our Gluten Free Muesli and two Bob’s Red Mill products of your choice (excluding bulk sizes). Many of these bloggers are giving away muesli, too. We’ve indicated which ones are up and running so you can head over and enter to win even more muesli. If that isn’t enough, you can join the fun by taking a picture of yourself with a package of our gluten free muesli and enter our Pinterest and Instagram contests. Read more about that contest here. There are so many ways to win and it’s so easy to enter! Vote for as many recipes as you like, but each person will only be entered to win once. Voting is open until May 2nd at 11:59 pm.
Here they are in no particular order…
Note: To get the recipe, simply click on the link to their blog in the caption, this will take you right to the recipe.
Who doesn’t love a good brunch? Easter and Mother’s Day are classic brunch holidays, but you could really put together a brunch any time and people would enjoy it. Easter seems like a wonderful reason to break out of the mold and try something new. We’ve pulled together some of our favorite brunch recipes to inspire you. These are all delicious, fairly easy to prepare and make use of whole grains. Cheers!
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.
In a medium bowl beat egg yolks until pale. Stir in buttermilk pancake and waffle mix, water and butter until blended.
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.
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.
Chia seeds stand in for eggs and add a healthy boost to these decadent pancakes. I love that they sound challenging, but are actually quite simple. These would be perfect for breakfast on a lazy Sunday, but we could eat these pancakes anytime of the day! A special thanks to our Label Content Manager, Michelle (who also writes the beautiful blog Je Mange la Ville) for coming up with such a fun recipe.
Add chia seeds to water and let sit until they gel, about 15 minutes.
In a mixing bowl, whisk together flours, sugar, baking powder and soda and salt. Add the buttermilk and melted butter to the gelled chia, and then combine that into the dry ingredients. Stir until just combined (don’t over mix).
Heat a non-stick griddle over medium heat and spray lightly with non-stick spray. Drop batter onto griddle by 1/4 cupfuls. Place two banana slices into each pancake surface and press down lightly. Sprinkle pancake surfaces with a little sugar.
Flip pancake when bubbles appear on the surface and edges start to look a little dry, about 3-4 minutes. Check side with bananas frequently to make sugar isn’t getting to dark and adjust heat as needed. Cook second side 2-3 more minutes. Keep warm in a 200° F oven if cooking pancakes in batches.
Make these vegan by substituting non-dairy buttermilk (recipe below) for the buttermilk and melted Earth Balance in place of butter.
Non Dairy Buttermilk:
Combine 1 cup of Soy/Rice/Almond milk with 1 Tbsp lemon juice. Let stand 10 minutes and use in place of buttermilk.
We’ve teamed up with Julia from The Roasted Root on The Pancake Project. Julia, as you may recall, developed a wonderful Whole Grain “Cornbread” Quiche for us last May. We’ve become big fans of The Roasted Root around here and were very excited to hear about her new project to create a pancake recipe each Friday “to get you geared up for a relaxing pancake weekend.” She asked us to provide flour for her experimentation and we jumped at the opportunity. We can’t wait to see what she’ll create! In addition to the recipe, she’ll also be giving away her featured flour each week to a lucky winner. Her first week featured Gluten Free Cranberry Orange Pancakes and this week she has created Bacon and Egg Buckwheat Stacks (oh my!). So check it out each Friday to see what’s on the menu for the weekend and enter to win some Bob’s Red Mill flour.
I have been aware of Catherine McCord’s website, Weelicious, for several years, so it was a real pleasure to meet her in person last June at BlogHer Food. Her new book, aptly titled Weelicious: One Family. One Meal. fully embraces her philosophy that kid-friendly food should and can be healthy and delicious. Weelicious is full of recipes and advice for getting your children started on healthy eating habits from their first bite. The book has a wonderful Getting Started section with tips for turning food into an experience your children want to partake in- from being aware of what they’re eating to shopping for and cooking those foods. Then come the recipes- ranging from baby purees to dinners, sides, breakfast and dessert.
Catherine focuses on making meals that the whole family can enjoy rather than catering to a picky palate. Some of her dinner recipes include Veg-Wee Burgers, Mexican Lasagna and Chicken Parmesan Wheels—familiar foods that are easy to prepare with common, healthy ingredients. I love that the recipes are kid-tested and different enough to push their little palates into trying new things without being too foreign. I also love that all of the recipes are easy- nothing too complicated or time consuming here! Most recipes are accompanied by beautiful photography (a must in my opinion) and have serving suggestions. Looking at this book, I can imagine sitting with your little one and picking out a recipe to try from the book, shopping for the ingredients and then cooking it together.
In addition to the book, Catherine’s website is a wonderful resource for parents with meal planning advice and great articles for everything you need to get your children eating well and enjoying it. Weelicious: One Family. One Meal. comes out on September 18th from Harper Collins. The book will retail for $27.50 and is available at an introductory price of about $18 through Amazon and Barnes and Noble. You can keep up with Catherine on her Facebook Page and follow her on Twitter.
Harper Collins has generously given us two copies of Weelicious to share with two lucky readers! In addition to the book, we’ll kick in a 5 lb bag of our Organic Whole Wheat Flour, a common ingredient in Weelicious. To enter, simply visit Catherine’s website and tell us which recipe appeals to you the most in the comments. We’ll pick two winners at random from all who enter by 11:59 pm on Wednesday, September 13th, 2012. Yep, that’s only two days to enter!
Congratulations to Livia B and Sandy N
In the meantime, enjoy these delicious Blueberry-Lemon Whole Wheat Pancakes!
Blueberry-Lemon Whole Wheat Pancakes
One of the benefits of living in Los Angeles is that there’s free fruit everywhere. Here in LA, if a fruit tree is growing on or over public property, you can pick as much as you want. The kids love going for walks in our neighborhood and returning home with a bag full of the oranges and kumquats that grow wild near us. One of our friends has an enormous lemon tree at her house, and she brings dozens over to us weekly, so I’m always trying to think of fun uses for them.
Blueberry pancakes are delicious, but add some lemon and they become something truly fabulous. The lemon adds a unique zip and zing and totally brightens the flavor of pancakes. Now if I could only find a free blueberry bush . . .