50 States of Oatmeal : Bob's Red Mill

The United States of Oatmeal

by Cassidy Stockton in Recipes

Happy Independence Day! Tomorrow will be filled with barbecues, swimming excursions and fireworks in nearly every town across America. Instead of coming up with a patriotic cupcake or perfectly latticed apple pie, we wanted something a little more fun and creative to celebrate.

A few weeks ago, we asked our customers to share their state’s quintessential foods and did you ever deliver! From that list, Sarah from the Bob’s Red Mill Test Kitchen and I put together an oatmeal topping for each state using some of the most appealing foods from each state. There were some really fun foods suggested and we did our best to create combinations that would actually taste good. Think we didn’t represent your state well? Tell us in the comments what your topping combination would be. Enjoy!

50 States of Oatmeal: Michigan - Cherries, Walnuts, Mackinac Island Fudge // Bob's Red Mill

How to use this list: prepare your favorite bowl of oatmeal and use these toppings as a jumping off point. Add more (or less) of the suggested ingredient and celebrate your state Bob’s Red Mill style!

Alabama | Alaska | Arizona | Arkansas | California | Colorado | Connecticut | Delaware | Florida | Georgia | HawaiiIdaho | Illinois | Indiana | Iowa | Kansas | Kentucky | Louisiana | Maine | MarylandMassachusetts | Michigan | Minnesota | Mississippi | Missouri | Montana | Nebraska | Nevada | New Hampshire | New Jersey | New Mexico | New York | North Carolina | North Dakota | Ohio | Oklahoma | Oregon | Pennsylvania | Rhode Island | South Carolina | South Dakota | Tennessee | Texas | Utah | Vermont | Virginia | Washington | West Virginia | Wisconsin | Wyoming | Washington DC

50 States of Oatmeal: Massachusetts - Fluffernutter Oatmeal // Bob's Red Mill

  • MichiganFresh tart cherries, chopped toasted walnuts, crumbled Mackinac Island Fudge (suggested by The Lemon Bowl)
  • Minnesota: Cooked wild rice and oats mixed with heavy cream + maple syrup + dried blueberries/cranberries/raisins + toasted chopped hazelnuts, all on top of oatmeal (with extra drizzles of heavy cream and maple syrup!) (Suggested by Girl Versus Dough)
  • MississippiOats topped with graham cracker chunks, drizzled with chocolate fudge sauce and topped with a dollop of whipped cream
  • Missouri: Pan-fried oatmeal topped with Parmesan cheese and marinara
  • Montana: Huckleberry S’mores: huckleberry jam, graham cracker crumbles and bruleed marshmallow cream.

50 States of Oatmeal: Montana: Huckleberry compote, graham cracker chunks and topped with marshmallow cream (chocolate is optional) // Bob's Red Mill

    • Nebraska: Browned Butter Oatmeal topped with miniature popcorn balls
    • Nevada: Dessert buffet! Brownies, ice cream, cookie dough, whipped cream, sprinkles, cherries, you name it- throw it all on there, you may even want to double-down on this one! Go big or go home! (Suggested by The Roasted Root)
    • New HampshireOats mixed with pumpkin pie filling, topped with maple sugar and placed under the broiler for a brulee topping
    • New Jersey: Combine cheddar cheese with hot oatmeal, top with chunks of fried pork roll and a fried egg
    • New Mexico: Hatch chiles with green sauce, topped with warm pinto beans, and queso crumbles
    • New York: Plain oats combined with salty blue cheese, chunks of celery and drizzled with Frank’s Red Hot (shredded chicken optional)
    • North CarolinaSweet potato puree mixed with oats and brown sugar, topped with candied pecans
    • North Dakota: Potato lefse roll-ups filled with oats that have been flavored with butter and sugar
    • Ohio: Peanut butter oatmeal drizzled with chocolate fudge sauce (roasted salted peanuts optional) aka Buckeyes
    • Oklahoma: Oats topped with cornmeal fried okra, sprinkled with toasted salted pecans
    • Oregon: Marionberry compote with hazelnut crumble

50 States of Oatmeal: Oregon- Marionberry compote with hazelnut crumble // Bob's Red Mill

  • Pennsylvania: Oats and cheddar (or cheese whiz) topped with thinly sliced steak
  • Rhode IslandOatmeal topped with lemon sorbet, whipped cream and candied lemon zest
  • South Carolina: Oatmeal mixed with coconut cream, topped with toasted coconut and toasted benne seeds (sesame seeds)
  • South Dakota: Oatmeal topped with coffee cake crumbles, custard and sprinkled with cinnamon and sugar
  • Tennessee: Oatmeal mixed with banana pudding and topped with crumbled vanilla wafers and fresh banana slices
  • Texas: Oatmeal topped with a heavy dollop of salted pecan pie filling, topped with whipped cream
  • Utah: Add oatmeal to a traditional funeral potato recipe, such as this one, or, combine oatmeal with sauteed onions and garlic, with cheese and topped with cornflakes
  • Vermont: Oatmeal mixed with Vermont cheddar, topped with spice apple compote
  • Virginia: Oatmeal topped with chunks of Virginia Ham, drizzled with honey mustard and sprinkled with chives
  • Washington: Nanaimo bars crust crumbles and nanaimo bar filling drizzle
  • West Virginia: Molasses fudge cream drizzle with sweet crumble topping
  • Wisconsin: Oats flavored with maple syrup and topped with dried cranberries and a scoop of frozen custard (Suggested by Well Plated)
  • Wyoming: Oats topped with toasted coconut, toasted pecans and miniature chocolate chips
  • Washington DC: Spicy beef/pork sausage cubes (aka half-smokes) topped with chili and diced onion
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Chocolate Protein Pops :: Easy, delicious and packed with protein, these frozen treats are like fudge pops, but actually good for you.

Stay Cool with Chocolate Protein Pops

by Cassidy Stockton in Recipes

Easy, delicious and packed with protein, these frozen treats are like fudge pops, but actually good for you. Nothing says fuel recovery after a grueling hot summer workout than a chilly frozen confection. The hardest part will be not eating all of them!

*If you can’t do dairy, use our hemp protein or soy protein powder instead.

Chocolate Protein Pops :: Easy, delicious and packed with protein, these frozen treats are like fudge pops, but actually good for you.

Protein Pops

Blend all ingredients until completely combined. Pour into ice pop molds. Freeze. Makes 6 ice pops.

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Lemon Mint Freekeh Salad // This bright and herbal salad is an interesting twist on traditional tabbouleh. // Bob's Red Mill // vegan

{Meatless Monday} Lemon Mint Freekeh Salad

by Cassidy Stockton in Meatless Mondays, Recipes

Cracked Freekeh might just be our new favorite whole grain. It cooks so quickly and has such a nice flavor, it’s hard for us to find any reason not to use it. Sure, quinoa cooks up quickly and has a lovely flavor as well, but it’s fun to use something new (even if it’s very, very old). This recipe is a play on tabbouleh that’s fresh and light- perfect for a warm summer evening (which we’ve had plenty of recently).

If you can’t find freekeh, bulgur will work in a pinch, as will quinoa if you need this recipe to be gluten free. 

Lemon Mint Freekeh Salad // This bright and herbal salad is an interesting twist on traditional tabbouleh. // Bob's Red Mill // vegan

Lemon Mint Freekeh Salad

Ingredients

  • 2 cups Water
  • 1 cup Organic Cracked Freekeh
  • 2 cups fresh Parsley (50g)
  • 1 cup fresh Mint (25g)
  • 2 tsp Lemon Zest (from 1 lemon)
  • 1/2 cup Lemon Juice (from 2 lemons)
  • 1/2 cup Pine Nuts toasted
  • 1 tsp Salt
  • 1/2 tsp Ground Black Pepper
  • 1/3 cup Extra Virgin Olive Oil
  • 15 oz Garbanzo Beans cooked
  • 2 each medium Red Bell Peppers diced
  • 2 each large Tomatoes diced

Instructions
Bring water to a boil in a small saucepan. Add Bob’s Red Mill Organic Cracked Freekeh, reduce heat, partially cover and let simmer until liquid has absorbed, about 10 – 15 minutes. Drain thoroughly and let cool for 30 minutes.

In a food processor or blender, puree parsley, mint, lemon zest and juice for about 15 seconds. Add the toasted pine nuts, salt and pepper and puree until smooth, another 15 seconds. With the machine running, slowly drizzle in the olive oil. Continue to process until smooth.

In a large bowl, toss the herb pesto with the cooled Bob’s Red Mill Cracked Freekeh, chickpeas, red bell peppers and tomatoes. Serve immediately or chilled.

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With shredded carrots, coconut, and pineapple, these Morning Glory Muffins are healthy without being bland and boring. They make a great breakfast option or on-the-go snack. // Bob's Red Mill

Whole Wheat Morning Glory Muffins

by Cassidy Stockton in Recipes

It’s no secret that we love a good whole grain muffin around here and these Morning Glory Muffins fit the bill perfectly. As Bob likes to say, “You just can’t go wrong with a whole grain muffin.” Made with whole wheat flour and shredded carrots, coconut, and pineapple, these muffins are healthy without being bland and boring. They make a great breakfast option or on-the-go snack. These hold up really well and are a perfect addition to your travel bag for long days in the airport or on the road.

With shredded carrots, coconut, and pineapple, these Morning Glory Muffins are healthy without being bland and boring. They make a great breakfast option or on-the-go snack. // Bob's Red Mill

Morning Glory Muffins

  • 2 cups Bob’s Red Mill Whole Wheat Flour
  • 1 cup Sugar
  • 2 tsp Baking Soda
  • 1 Tbsp ground Cinnamon
  • 1/2 tsp Salt
  • 3/4 cup unsweetened shredded Coconut
  • 3 large Eggs
  • 1/2 cup Vegetable Oil
  • 1/2 cup Applesauce
  • 2 tsp Vanilla Extract
  • 1 large Apple, peeled and grated
  • 2 cups grated Carrot
  • 1 cup crushed Pineapple, drained
  • 1 cup chopped Walnuts

STEP 1 Preheat oven to 350ºF. Line muffin tin with paper baking cups.

STEP 2 In a bowl, whisk together flour, sugar, baking soda, cinnamon and salt. Add the coconut and stir to combine.

STEP 3 In a separate bowl, whisk together eggs, oil, applesauce and vanilla. Add apple, carrot and pineapple and stir to combine. Add in flour mixture and stir until just combined. Gently mix in walnuts.

STEP 4 Spoon batter into baking cups, filling each completely. Bake for 25-30 minutes or until a toothpick inserted into the middle comes out clean. Cool muffins in the pan for 10 minutes. Move to wire rack to cool completely. Makes 12 muffins.

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Flageolet & Tuna Salad : This light and refreshing flageolet salad uses oil, vinegar and capers for a zesty dressing that won't weigh you down with mayonnaise. These fresh flavors pair beautifully with creamy French flageolet beans, high-quality tuna fish and spicy arugula. This salad can be a main dish, a side or stuffed into a pita pocket for a twist on a tuna salad sandwich. // Bob's Red Mill

Flageolet and Tuna Salad

by Cassidy Stockton in Recipes

Now that summer is officially here, it’s time to break out the cool summer salads to help beat the heat. This light and refreshing flageolet salad uses oil, vinegar and capers for a zesty dressing that won’t weigh you down with mayonnaise. These fresh flavors pair beautifully with creamy French flageolet beans, high-quality tuna fish and spicy arugula. This salad can be a main dish, a side or stuffed into a pita pocket for a twist on a tuna salad sandwich.

Flageolet beans are a creamy, pale green bean common in French cuisine that we particularly love for salads like this. Save time making this dish by using a pressure cooker to cook the flageolet beans or cook them a few days ahead and assemble the salad when ready to serve. If you can’t find flageolet beans, you can substitute great northern beans in this recipe.

Flageolet & Tuna Salad : This light and refreshing flageolet salad uses oil, vinegar and capers for a zesty dressing that won't weigh you down with mayonnaise. These fresh flavors pair beautifully with creamy French flageolet beans, high-quality tuna fish and spicy arugula. This salad can be a main dish, a side or stuffed into a pita pocket for a twist on a tuna salad sandwich. // Bob's Red Mill

Flageolet & Tuna Salad

Prep Time: 15 minutes | Rest Time:  30 minutes | Cook Time:  60 – 90 minutes

Yield: 4 – 8 servings

  • 1 cup Bob’s Red Mill Flageolet Beans
  • 4 cups Water
  • 12 oz canned Tuna, drained
  • 4 oz fresh Arugula
  • 1 cup thinly sliced Red Onion (about ½ medium)
  • 1 Tbsp Capers, rinsed
  • 2 Tbsp Olive Oil
  • 1 Tbsp White Wine Vinegar
  • 1 tsp ground Black Pepper
  • ¾ tsp Salt

Step 1

Sort and rinse Bob’s Red Mill Flageolet Beans.  Combine with water, cover and bring to a boil.  Reduce heat to medium-low and simmer until beans are soft, 60 – 90 minutes.

Step 2

Drain and rinse cooked beans.  Let cool while other ingredients are prepared.

Step 3

In a large bowl, combine tuna, arugula, red onion, capers, oil, vinegar, salt and pepper; mix well.

Step 4

Add drained and cooled beans and toss to combine.  Serve immediately or chilled.

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Mediterranean Farro Salad A simple, zesty salad full of fresh herbs and vegetables. Vegan, Easy, Healthy | Bob's Red Mill

{Meatless Monday} Mediterranean Farro Salad + Giveaway

by Cassidy Stockton in Contests, Meatless Mondays, Recipes

If you’ve been following along, you know that we’re big fans of California Olive Ranch Olive Oil around here. Their olive oil is our go-to for baking, cooking and drizzling. Grown, harvested and pressed in California, this olive oil is the real deal. Naturally, it pairs perfectly with our whole grains, beans and flours. Heart healthy whole grains and olive oil are pretty much a match made in heaven.

Mediterranean Farro Salad A simple, zesty salad full of fresh herbs and vegetables. Vegan, Easy, Healthy | Bob's Red Mill

We’ve partnered with California Olive Ranch to bring you a fun giveaway and there are two ways you can win- visit our Facebook page and enter on the giveaway post or visit the California Olive Ranch Facebook page and enter on their post, AND, you can absolutely do both! Prize set includes two packages of our Organic Farro and 1 bottle of Everyday Olive Oil. One winner will be selected for each page at random. We know that some of you aren’t on Facebook, but rest assured, we’ll have another great giveaway coming soon!  

This recipe is a stunning way to enjoy the fresh flavor of California Olive Ranch oil. The light flavors are perfect for the upcoming 4th of July holiday, as a dinner for Meatless Monday, or packing into containers for classy sack lunches all week. Serve this will pita bread, hummus, olives and crumbled feta cheese for a light Mediterranean meal and celebrate summer now that it’s finally here.

Gluten free? You can make this dish with quinoa, sorghum or brown rice. 

Mediterranean Farro Salad A simple, zesty salad full of fresh herbs and vegetables. Vegan, Easy, Healthy | Bob's Red Mill

Mediterranean Farro Salad

  • 2 cups cooked and cooled Farro
  • 1 cup cubed Eggplant, fresh or fried*
  • ½ cup diced Red Onion
  • 1 cup seeded and diced Tomatoes
  • 1 ½ cups seeded and diced Cucumber
  • ¼ cup Lemon Juice
  • 2 Tbsp Everday Olive Oil
  • ½ cup chopped Parsley
  • ¼ cup chopped Mint
  • ¼ cup chopped Dill

In a large bowl, toss farro with vegetables, lemon juice, olive oil and herbs.

Serve chilled or at room temperature.

Makes 6 servings.

*To make fried eggplant cubes: Cut eggplant into ½-inch cubes. Spread cubes on several layers of paper towels and lightly salt. Let sit for about 15 minutes to extract any excess water from the vegetable. Blot cubes dry. Heat ½ inch of oil over medium-high heat in a heavy skillet. Fry eggplant cubes in batches, stirring often to brown all sides. When dark brown, remove eggplant from oil and drain on paper towels. Season with salt, if desired.

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Easy, gluten free, dairy free Sausage Balls made using Garbanzo Bean Flour. Perfect for appetizers! | Bob's Red Mill + Non Dairy Queen

Gluten Free Sausage Ball Waffles

by Sarena Shasteen in Gluten Free, Recipes

Happy Father’s Day to all the dads out there! My hope is that you are all enjoying a special day with your loved ones. Father’s day weekend is traditionally a travel weekend for us. My husband is an illustrator and there is a convention he goes to every year that falls on Father’s Day weekend.  So, today I’m sharing the top request from the father in our house for Father’s Day…sausage balls (pictured below). I know, I know, these are typically served during the holiday season. However, in our house, these are prepared anytime my husband chooses for me to make a “treat” for him or when we travel so he has fuel for the trip.

Easy, gluten free, dairy free Sausage Balls made using Garbanzo Bean Flour. Perfect for appetizers! | Bob's Red Mill + Non Dairy Queen

I actually really enjoy making sausage balls for my husband, but shhhhh, don’t tell him. It’s a fun game I play with teasing him about how time consuming they are to make. They are, in fact, really easy to make and, while I’ve used a lot of different flours in this recipe, I love using Bob’s Red Mill Garbanzo Bean Flour in them. I’m always on a mission to make things healthier for my guys, so I decided to use a protein based flour as my binder in these tasty little gems. I also use a local sausage without any fillers to ensure the quality of the final product.

Since my husband’s favorite part is the crunchy exterior I did things a little differently for his special treat this time. I cooked some in my waffle iron! To complete the meal, I served them with a couple of over easy eggs along with a side of sliced cucumber and tomatoes . He LOVED them! Quote from my husband, “The best part about the sausage ball is the crispy outside. The waffle sausage ball is all crispy outside!” He really did love the extra crunch the waffle iron gave them.

I’m sharing both versions today so you can choose how you want to make these, but for a fun change, I hope you try them in the waffle iron. Enjoy these my friends!

Easy, gluten free, dairy free Sausage WAFFLE Balls made using Garbanzo Bean Flour. Perfect for appetizers! | Bob's Red Mill + Non Dairy Queen

Gluten Free Sausage Ball Waffles

(makes about 20 waffles or 60 sausage balls)

Preheat your waffle iron.

Mix all the ingredients together in a large bowl. I use my stand mixer with the paddle attachment. Coat the waffle iron with an oil of your choice before scooping about 1/4 cup of the dough into the preheated waffle iron. Cook according to your waffle iron specifications. Mine has a green light that comes on to tell me when it’s ready.

To make sausage balls, I use a 2 Tbsp cookie scoop. Place the dough about an inch apart on a parchment lined baking sheet. Bake at 375°F in a preheated oven for 25-30 minutes. (for crispy).

Sarena Shasteen: The Non Dairy QueenSarena Shasteen has been an avid health food and fitness enthusiast from an early age. She holds a degree in Culinary Arts from The Art Institute of Atlanta, a certification in Fitness Nutrition and is a certified Fitness Trainer from International Sport Science Association (ISSA). Becoming a Personal Trainer and Specialist in Fitness Nutrition has been a lifelong goal of hers. Sarena enjoys helping others reach their health goals by teaching them that health and fitness are not only achieved in the gym, but also through fun everyday activities. Now a food writer, recipe developer, personal chef,  Personal Trainer and Specialist in Fitness Nutrition, she enjoys sharing with others that healthy living can be fun and delicious. Keep up with her at The Non Dairy Queen and on Facebook and Twitter.

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Oregon Blackberry Pie : For this blackberry pie, we've chosen to use our Whole Wheat Pastry Flour to make the crust. The whole grain flour brings a nuttiness to the pie that pairs wonderfully with the sweet filling. Sure, it makes it a wee bit healthier too, but who is eating pie because it's healthy? (Not us!)  | Bob's Red Mill

Oregon Blackberry Pie

by Cassidy Stockton in Meatless Mondays, Recipes

Blackberries are abundant in Oregon. Frankly, they’re abundant anywhere they grow, as is the nature of the blackberry bush, but we like to think Oregon blackberries are something special. It’s a bit early in the year to find them growing wild, but come August there will be no end of blackberry pies, milkshakes, ice cream, crisps, crumbles… you name it! Blackberries have always been one of my favorite berries, even if they have bigger seeds than raspberries and the core of the berry typically stays with the fruit (where a raspberry is hollow on the inside). This just makes them a little more work for some recipes, but if you get good blackberries, they’re incredibly sweet and worth any effort put forth.

For this blackberry pie, we’ve chosen to use our Whole Wheat Pastry Flour to make the crust. The whole grain flour brings a nuttiness to the pie that pairs wonderfully with the sweet filling. Sure, it makes it a wee bit healthier too, but who is eating pie because it’s healthy? (Not us!) If you need a gluten free version, try this Honey Blackberry Pie or simply use our Gluten Free Pie Crust Mix.

Oregon Blackberry Pie : For this blackberry pie, we've chosen to use our Whole Wheat Pastry Flour to make the crust. The whole grain flour brings a nuttiness to the pie that pairs wonderfully with the sweet filling. Sure, it makes it a wee bit healthier too, but who is eating pie because it's healthy? (Not us!)  | Bob's Red Mill

Oregon Blackberry Pie

For Crust:

For filling:

STEP 1 In a large bowl, combine flour and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Mix in water, one tablespoon at a time, until dough begins to form. Divide dough and form each piece into a disk. Wrap each piece in plastic and refrigerate for 1 hour.

STEP 2 In a large bowl, combine berries, sugar, flour, lemon zest and juice.

STEP 3 Preheat oven to 425ºF. On a floured surface, roll first disk into a 12-inch circle. Place crust in pie plate. Press the dough into pie plate. Pour berry mixture into pie shell.

STEP 4 Roll out second disk into a 12-inch circle and careful lift and place over filling. Trim dough edges, leaving 1/2-inch overhang. Fold under overhanging dough and crimp edges to seal. Cut four slits in top crust.

STEP 5 Brush top crust with milk and sprinkle with remaining sugar. Place a baking pan on lower rack. Bake on middle rack for 25 minutes. Reduce temperature to 375ºF and bake for 30 minutes or until crust is golden brown and juices are bubbling. Remove from oven and cool on wire rack at least 1 hour.

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With Bob's Red Mill Gluten Free Muffin Mix, making scrumptious gluten free muffins at home is as easy as 1, 2, 3! Just combine the mix with a few simple ingredients, add your favorite "mix-ins" (fruit, nuts or chocolate), and bake. It’s never been easier to enjoy simple, wholesome gluten free muffins at home. Mixed and Packaged in our Gluten Free Facility, each batch is tested in gluten free laboratory to ensure its gluten free status. Dairy Free

NEW Gluten Free Muffin Mix {Giveaway}

by Cassidy Stockton in Contests, Gluten Free

Muffins. They seem like a pretty basic baking endeavor, right? Flour, sugar, eggs, oil, salt, leavening, what more do you need? If you’re gluten free, a whole lot more! In addition to the above ingredients, you typically need a combination of flours and starches, some kind of additional binder (xanthan gum, psyllium, etc) and a sense of adventure, a willingness to try and try again until you get it perfect.

If you’ve ever made a chewy, dense muffin, you know that muffins are not really as simple as they appear. There is a technique to a light, fluffy muffin. Conventional muffins really do need to be ‘mixed until just combined’. Too much mixing and you get a dense muffin, as mixing activates the gluten. Thankfully, gluten free muffins are not as prone to this pitfall. You would think this makes them more likely to succeed, but, as with any gluten free baked good, that is simply not the case.

With Bob's Red Mill Gluten Free Muffin Mix, making scrumptious gluten free muffins at home is as easy as 1, 2, 3! Just combine the mix with a few simple ingredients, add your favorite "mix-ins" (fruit, nuts or chocolate), and bake. It’s never been easier to enjoy simple, wholesome gluten free muffins at home. Mixed and Packaged in our Gluten Free Facility, each batch is tested in gluten free laboratory to ensure its gluten free status. Dairy Free

Gluten free muffins can range from under cooked, gooey batter blobs to hard-as-a-rock hockey pucks. This can be attributed to any number of things, poor flour/starch combinations, too much xanthan gum, too little leavening, etc. Thankfully, our test kitchen has just the solution.

Introducing our NEW Gluten Free Muffin Mix! With the perfect blend of flours and starches, this mix bakes up perfect muffins every time. Our Gluten Free Muffin Mix is easy to make and easy to customize! With no flavorings beyond a light vanilla flavor, you can add anything you like to this mix- blueberries, chocolate chips, dried cherries, chopped nuts, the possibilities are endless!

With Bob's Red Mill Gluten Free Muffin Mix, making scrumptious gluten free muffins at home is as easy as 1, 2, 3! Just combine the mix with a few simple ingredients, add your favorite "mix-ins" (fruit, nuts or chocolate), and bake. It’s never been easier to enjoy simple, wholesome gluten free muffins at home. Mixed and Packaged in our Gluten Free Facility, each batch is tested in gluten free laboratory to ensure its gluten free status. Dairy Free

 

We have been baking batch after batch of these to make sure they are truly as easy and tasty as we want and, no joke, Bob proclaimed them, “The best muffin [he’s] ever tasted.” He didn’t even know they were gluten free. That’s how we do things around here with gluten free taste testing, we conveniently forget to tell anyone they’re gluten free and the feedback is priceless. Sometimes, it’s obvious, but with these muffins, no one guessed they were gluten free.

We are so excited about this new product (which should be in your stores by the fall), we’re giving away a full case (4 bags!) to 10 lucky winners! To enter, simply tell us in the comments: What muffin flavor would you make first? We’ll pick 10 winners at random from all who enter by 11:59 pm on 6/14/15. If you just can’t wait and must have this product for yourself, visit bobsredmill.com to order a bag. Otherwise, this product should be in your local stores in the fall.

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Dal is simply a term for a split, dried bean, pea or lentil. It’s commonly used to refer to a warm dish made from these pulses, as well. This dish is our version of a dal made using our adzuki beans. It’s warm, filling and so easy to make. All it takes is a little time and you have a hearty meal perfect for Meatless Mondays. | Gluten Free, Vegan | Bob's Red Mill

{Meatless Mondays} Lal Chori Dal

by Cassidy Stockton in Gluten Free, Meatless Mondays, Recipes

Dal is simply a term for a split, dried bean, pea or lentil. It’s commonly used to refer to a warm dish made from these pulses, as well. This dish is our version of a dal made using our adzuki beans. It’s warm, filling and so easy to make. All it takes is a little time and you have a hearty meal perfect for Meatless Mondays. Dishes of this sort are typically eaten with flat bread such as naan or roti, but you could easily pair this with some warmed pita bread or crusty French bread. Depending on which culture you look to, dal is often served over white rice. We don’t really think that’s necessary, but if you want to bulk up your meal, we recommend serving this over basmati brown rice.

Dal is simply a term for a split, dried bean, pea or lentil. It’s commonly used to refer to a warm dish made from these pulses, as well. This dish is our version of a dal made using our adzuki beans. It’s warm, filling and so easy to make. All it takes is a little time and you have a hearty meal perfect for Meatless Mondays. | Gluten Free, Vegan | Bob's Red Mill

Lal Chori Dal

Prep Time: 10 minutes | Cook Time:  75 minutes | Yield: 4 – 8 servings

 

  • 2 cups Bob’s Red Mill Adzuki Beans
  • 6 cups Water
  • 2 Tbsp Oil
  • 1 cup diced Yellow Onion (1 medium)
  • 2 Tbsp minced Garlic
  • 2 Tbsp minced Jalapeno (1 medium – include seeds for a spicier dal)
  • 1 Tbsp minced fresh Ginger
  • 1 tsp ground Coriander
  • 1 tsp ground Cumin
  • 1 tsp Salt
  • ½ tsp ground Cardamom
  • ½ tsp ground Cinnamon
  • 2 cups chopped Tomatoes (2 medium)
  • Plain Yogurt and chopped Cilantro, to garnish

Step 1

Sort and rinse Bob’s Red Mill Adzuki Beans.  Place in a pot with water, cover and bring to a boil.  Reduce heat to medium-low and simmer until soft, about 60 minutes.  Drain adzuki beans, reserving the cooking liquid.

Step 2

In a clean pot, heat oil over medium-high heat.  Add onion and sauté until soft, about 5 minutes.  Add garlic, jalapeno and ginger and cook for 1 minute then add dried spices and salt and sauté until fragrant, 1 – 2 minutes.

Step 3

Add tomatoes and reserved adzuki beans and mix well.  Add reserved cooking liquid, adjusting to desired consistency.

Step 4

For a creamier dal, mash beans with a spoon or puree some or all in a food processor or blender, combining all to heat through just before serving.  Garnish with plain yogurt and chopped cilantro.

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Cassidy Stockton Google: Cassidy Stockton
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