Rich, fudgy and decadent! Gluten Free Peanut Butter Swirl Brownies | Bob's Red Mill

Peanut Butter Brownies (Gluten Free)

by Cassidy Stockton in Gluten Free, Recipes

Happy Friday! What better way to kick off the weekend than with decadent, peanut butter swirled brownies? Thick and chewy, these brownies are the perfect marriage between chocolate and peanut butter. Inspired by our peanut butter brownies from November, we wanted a gluten free counterpart for all of you who missed out. We took our ever-popular gluten free brownie mix and swirled a creamy peanut butter frosting throughout. These are very rich and caution should be taken to not eat the entire pan in one sitting. Enjoy one with a glass of milk or top with a scoop of vanilla ice cream and bask in the sugar rush. Happy weekend!

Rich, fudgy Gluten Free Peanut Butter Swirl Brownies | Bob's Red Mill

Gluten Free Peanut Butter Brownies

Prep Time: 20 minutes | Cook Time: 25 minutes

Yields: 16 servings

Brownies

Peanut Butter Swirl

  • 3/4 cup Creamy Peanut Butter
  • 1/2 cup Powdered Sugar
  • 1/4 cup Butter melted
  • 1/2 tsp  Vanilla Extract
  • 1/4 tsp  Salt (if using unsalted peanut butter)
  • 1/4 cup  Salted Roasted Peanuts chopped

Instructions

Preheat oven to 350°F. Spray a 13×9-inch pan with cooking spray and set aside.

Place Gluten Free Brownie Mix in a large bowl. Add butter, egg, and water and mix with an electric mixer on medium speed until just combined.

Spread batter in prepared pan and set aside.

In a separate bowl, combine peanut butter, powdered sugar, melted butter, vanilla, and salt (if needed) and mix well. Add chopped peanuts and mix to thoroughly combine.

Place large dollops of peanut butter mixture across the top of the brownie mixture. Run a butter knife through the peanut butter and brownie mixtures, turning and swirling to incorporate the mixtures and produce a decorative swirl pattern.

Bake at 350°F until a toothpick inserted in the center comes out clean, about 25 minutes. Let cool before portioning.

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Pretzel Brownies- gluten free | Bob's Red Mill

Pretzel Brownies (Gluten Free)

by Cassidy Stockton in Gluten Free, Recipes

Rich chocolate brownies topped with a decadent fudge frosting peppered with crispy, salty pretzels and layered over a crispy, salty pretzel crust? Sign us up! Seriously, when our test kitchen came to me with this idea, I couldn’t say yes fast enough! We took our basic gluten free brownie mix and pumped it up for a brownie that will satisfy your sweet tooth needs. These are so decadent that no one will ever guess they’re gluten free. If you really want to go for gold, top these with a scoop of vanilla ice cream. Cheers!

Pretzel Brownies- gluten free | Bob's Red Mill

Pretzel Brownies

Servings: 16 Servings

Prep Time: 30 minutes | Cook Time: 35 minutes | Passive Time: 60 minutes

Ingredients

Crust

  • 1-1/2 cups Gluten Free Pretzels, crushed* (about 5 oz)
  • 1/4 cup Sugar
  • 1/2 cup Butter, melted

Brownie

Frosting

  • 14 oz Sweetened Condensed Milk
  • 12 oz Chocolate Chips
  • 1-1/2 tsp Vanilla Extract
  • 1/2 cup Gluten Free Pretzels
  • 1 – 2 Tbsp large flake Sea Salt

 

Instructions

Crust

Preheat oven to 350°F and grease a 13×9-inch baking pan.

Combine 1 1/2 cups crushed gluten free pretzels, 1/4 cup sugar, and 1/2 cup melted butter. Press firmly into the prepared baking pan to create an even layer.

Bake for 8 minutes. Remove from the oven and allow to cool while preparing brownie batter.

Pretzel Brownies- gluten free | Bob's Red MillBrownie

Place Gluten Free Brownie Mix in a large bowl. Add butter, egg, and water and mix with an electric mixer on medium speed until just combined.

Spread brownie batter evenly over the pretzel crust and smooth top.

Bake until a toothpick inserted in the center comes out mostly clean, about 25 minutes. Let cool completely before frosting.

Frosting

Combine sweetened condensed milk and chocolate chips in a heavy saucepan over low heat. Cook, stirring frequently, until chocolate chips are melted. Remove from heat.

Stir in vanilla extract and then spread mixture over warm brownies. Sprinkle with crushed gluten free pretzels and sea salt.

*Use a food processor or blender to process pretzels into small pieces.

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Buttermilk Chocolate Cupcakes with Vanilla Buttercream | Bob's Red Mill  gluten free, vegan adaptable

Buttermilk Chocolate Cupcakes with Vanilla Buttercream (GF)

by Cassidy Stockton in Gluten Free, Recipes

Yes, you can have your gluten free cake and eat it, too. These rich chocolate cupcakes are topped with sugary vanilla buttercream for a decadent treat perfect for any celebration. These disappeared quickly at the office on testing day and no one even knew they were gluten free. Next time, we’ll make a bigger batch. If vanilla buttercream doesn’t sound rich enough for you, try this peanut butter version. Pair these with a glass of milk or a chocolate stout and enjoy!

Buttermilk Chocolate Cupcakes with Vanilla Buttercream | Bob's Red Mill  gluten free, vegan adaptable

Buttermilk Chocolate Cupcakes with Vanilla Buttercream

Prep Time:  40 minutes | Inactive Time:  30 minutes | Cook Time:  17 – 20 minutes

Yield:  12 standard cupcakes

Cupcakes

  • 3/4 cup Bob’s Red Mill Gluten Free 1-to-1 Baking Flour
  • 3/4 cup Granulated Sugar
  • 1 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/4 tsp Salt
  • 6 Tbsp Unsweetened Cocoa Powder
  • 3 Tbsp Hot Water
  • 3 Tbsp Unsalted Butter, melted
  • 6 Tbsp Buttermilk
  • 1 Egg
  • 1 Egg White

Buttercream

  • 1-1/2 cups Butter, soft
  • 4-1/2 cups Powdered Sugar
  • 1 tsp Vanilla Extract
  • 1/4 tsp Almond Extract
  • 2-4 Tbsp Milk or Cream

Step 1

Preheat oven to 350°F.  Line cupcake tins with paper liners.

Step 2

In a large bowl, combine Bob’s Red Mill Gluten Free 1-to-1 Baking Flour, sugar, baking powder, baking soda and salt; set aside.

Step 3

Combine cocoa powder and hot water in the bowl of a mixer and whisk until a thick paste forms.  Add egg and egg white and mix to combine, then add melted butter and buttermilk and whisk until smooth.  Add flour mixture and mix to combine.

Step 4

Portion batter into prepared muffin tin.  Bake until the tops spring back when lightly touched and a tester inserted into the center comes out clean, 17 – 20 minutes.  Let cool completely (about 30 minutes) before frosting.

Step 5

To prepare frosting, cream butter and powdered sugar until light and fluffy.  Add extracts and mix to combine then adjust consistency with milk or cream to make a smooth, creamy and fluffy frosting.

Step 6

When cupcakes have cooled completely, generously frost each cupcake.

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GF Confetti Cake | Bob's Red Mill || gluten free

Confetti Cake (Gluten Free)

by Cassidy Stockton in Gluten Free, Recipes

I learned the other day that some people are not familiar with confetti cake. Yes, there are people for whom confetti cake was not the go-to childhood cake. Kidding aside, confetti cake brings back fond memories for me as a kid. I don’t remember having it often for my birthday, but I remember being very excited when it appeared at my friends’ birthdays. I loved the colorful bits in the cake, but I never really liked the Funfetti frosting. It took me years before I realized that you could have one without the other. You can have confetti cake without the crazy frosting.

GF Confetti Cake | Bob's Red Mill || gluten free

You know what else? You can have confetti cake on a gluten free diet. Sarah House, our resident pastry chef, took our gluten free vanilla cake mix and turned it into a beautiful confetti cake. If the use of sprinkles is unappealing, we make some recommendations for naturally colored sprinkles below. You can leave them out, as well, but then it’s not really a confetti cake, is it?

GF Confetti Cake | Bob's Red Mill || gluten free

Confetti Cake (Gluten Free)

Servings: 16

Prep Time: 30 minutes | Cook Time: 30 – 40 minutes | Passive Time: 1 hour

Ingredients

Confetti Cake

  • 19 oz package Gluten Free Vanilla Cake Mix
  • 3 Eggs
  • 1/2 cup Oil
  • 1/2 cup Water
  • 1 tsp Vanilla Extract
  • 1/4 tsp Almond Extract (optional)
  • 1/2 cup Sprinkles or Jimmies (single or assorted colors)*

Frosting

  • 6-3/4 cups Powdered Sugar
  • 2-1/4 cups Butter soft
  • 1 tsp Vanilla Extract
  • 1/4 tsp Almond Extract
  • 4 – 6 Tbsp Milk or Cream, if needed
  • Sprinkles or Jimmies for decorating*

Instructions

Confetti Cake

Preheat oven to 325°F. Spray two 9-inch round cake pans and line bottoms with parchment paper.

In a large bowl, beat eggs for 30 seconds on medium-low speed. Add mix, oil, water, and extracts and beat for 1 minute on medium-low speed, scraping down the sides of the bowl as needed.

Add sprinkles and mix until incorporated, about 30 seconds.

Divide batter evenly between prepared pans and smooth tops with a spatula. Bake until a tester inserted in the center comes out clean, about 30 – 40 minutes.

Let cool in pans for 15 minutes then unmold onto separate plates or cake rounds to cool completely before frosting.

Frosting

Combine powdered sugar and soft butter and mix on low for 1 minute to combine.

Increase speed to medium and mix until light and fluffy, about 5 minutes.

Add extracts and milk or cream (if needed to adjust consistency) and mix until combined, about 1 minute more.

Remove parchment paper from cakes and, if desired, divide each cake into two layers to assemble a four layer cake.

Place one layer on a cake turntable or serving platter and add an even layer of frosting. Continue until all layers have been added, then frost exterior and decorate cake as desired.

*For sprinkles that do not use artificial dyes, we recommend these or these.

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Gluten Free, Dairy Free Zucchini Muffins | Bob's Red Mill

Gluten and Dairy Free Zucchini Muffins for Mother’s Day

by Sarena Shasteen in Gluten Free, Recipes

I think about mother’s day a little differently than most people. To me, mother’s day is more of a celebration of the men in my little family than it is about me. Really, without them, I wouldn’t be a mother, right? So, I enjoy making Mother’s Day a special day for all of us. Sure, I love being taken care of as much as the next person, but nothing warms my heart more than doing something special for my guys. Mother’s day is a day that I either bake for my guys or we take some time to bake together. Since the kitchen is my favorite place to be, this is naturally where I choose to spend my special day.

Gluten Free, Dairy Free Zucchini Muffins | Bob's Red Mill

Nothing starts my day off better than baking a fresh batch of muffins for my guys. I love how excited they get when they wake up to the sweet smell of something being baked for them to enjoy for breakfast. Being the health nut that I am, though, I have to incorporate some healthier muffins loaded with veggies. Zucchini muffins are a favorite around here and with the summer bounty of zucchini coming up, I wanted to share our favorite use for all the garden goodness that’s ahead. These are light and fluffy with a hint of spice from the cinnamon and a little extra sweetness from the sugar sprinkled on top. I assure you, your family will love these as much as mine does.

Happy Mother’s Day

Gluten Free, Dairy Free Zucchini Muffins | Bob's Red Mill

Gluten and Dairy Free Zucchini Muffins

(makes 8)

  • 1-1/2 cups Bob’s Red Mill Gluten Free 1-to-1 Flour
  • 3/4 cup Sugar
  • 1 1/2 tsp Baking Powder
  • 1 tsp Cinnamon
  • 1/4 tsp Salt
  • 1/3 cup Dairy Free Butter or Coconut Oil, softened
  • 1/2 cup Egg Whites or 2 Eggs
  • 1/2 cup Dairy Free Milk
  • 1 Tbsp Apple Cider Vinegar
  • 1 dropper Vanilla Stevia (I used NuNaturals) (or 1/4 to 1/2 cup sugar)
  • 1 cup Shredded Zucchini
  • 4 tsp Bob’s Red Mill Turbinado Sugar (for topping)

Preheat the oven to 350 degrees. Like muffin pan with liners or spray with oil.

In a large bowl, combine the flour through salt and mix well. Mix together the egg whites, almond milk and stevia. Add the liquid mixture and butter to the dry mixture and stir just until combined. Then add the zucchini until mixed in evenly. Divide the batter into the prepared muffin tin, sprinkle each muffin with 1/2 tsp turbinado sugar and bake 25-30 minutes or until a toothpick inserted in the center comes out clean.

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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Thin & Crispy Pizza Crust | Bob's Red Mill

Thin and Crispy Pizza Crust

by Cassidy Stockton in Recipes

Growing up, homemade pizza was a rare thing. We lived in a small town and ordering a pizza for delivery was pretty novel. I distinctly remember when a second pizza place opened and it became a battle between family members on which restaurant would get our Friday-night order. When we did have homemade pizza, it often came in the form of French bread pizza or a prepared crust. And it’s really no wonder- pizza takes time and time is not usually something you have extra of when you’re thinking of pizza.

Since becoming a bona fide adult who actually derives pleasure from scratch baking, finding that perfect crust recipe has been a challenge. Sure, I can order pizza, but I want to make it myself. I’ve tried ‘perfect’ recipes, whole grain recipes, no-knead recipes, overnight recipes… some better than others. But after all the work to mix, knead, and raise that perfect dough, I’ll take one bite and think it would have just been better to order delivery. I’ve read articles and asked my chef friends for tips, but short of putting in my own wood-fired oven, the solution is invariably just a good recipe (and a pizza stone).

Thin & Crispy Pizza Crust | Bob's Red Mill

Note: If you are really interested in the best crust you can make, a pizza stone is one kitchen implement that will help you take your pizza to the next level. Truly. It’s not as intimidating as it sounds. If homemade pizza is a rare indulgence, don’t bother. No one needs a huge hunk of stone laying around their kitchen that they aren’t using often.

This recipe was a game-changer at my house. Easy, reliable and, most importantly, delicious. Note that I did not say ‘quick’. Homemade pizza is rarely quick. From my experience, those recipes that are quick do not yield the same texture as one that has to rise. The upside of this? Turns out, overnight pizza dough is amazing. Overnight is not required, but it’s a great way to cut down on time. Make the dough on Sunday, let it rise, then stick it in the fridge. Monday night, your dinner is as simple as spreading the dough and popping it in the oven. Dough that rests overnight will have a slight sourdough tang to it the longer it rests and it will be a bit chewier.

At my house, we like thin, crispy pizza. If you tend toward the thicker, deep dish pizzas, this is not the recipe for you. I’m grateful to have found my go-to recipe. Now I just have to figure out how to top it.

Thin & Crispy Pizza Crust | Bob's Red Mill

Thin and Crispy Pizza Crust

STEP 1 Combine the water and yeast in a large bowl. Add flour and salt and mix until a shaggy dough forms.

STEP 2 Turn dough out onto floured surface. Knead until smooth, elastic and slightly tacky, about 5 minutes. If dough is too sticky, knead in more flour until smooth, one tablespoon at a time. Place dough in oiled bowl and turn to coat. Let rise until doubled in size, about 1 hour. Dough can be used immediately or refrigerated for up to 3 days.

STEP 3  Heat oven to 500ºF. Line two baking sheets with parchment paper. Divide dough and form each piece into a disk. Place disks on prepared baking sheets. Working from the center of each disk, gently press and stretch dough to 1/4-inch thick.

STEP 4 Top with favorite sauce and toppings.

STEP 5 Bake for 8 to 10 minutes or until the crust is golden-brown. Remove from oven and cool for 5 minutes. Makes two pizzas.

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No-Knead Artisan Bread from Bob's Red Mill. Easy

No-Knead Artisan Bread

by Cassidy Stockton in Recipes

No-knead bread isn’t exactly a new concept, but if you haven’t tried it, you’re missing out. It really doesn’t get much easier to make bread and it yields a loaf that will have you wondering why you haven’t tried this sooner. Mix the dough. Let it sit overnight (or 10 hours). Rise. Bake. Eat the crusty, artisan loaf you’ve been craving. Sure, you have to plan for the 10 hours and the rise time, but I’ll take that over kneading dough any day! I can mix this in the morning, go to work and have fresh baked bread with dinner. If I’m really on top of things, I can throw some chili in the slow cooker on my way out the door and take a night off!

High Protein Artisan Bread Flour from Bob's Red Mill

We used our new Artisan Bread Flour with this recipe because it has a higher protein content than all purpose flour and that makes for a well-risen, chewy loaf. That said, if you can’t get your hands on this type of flour, regular All Purpose Flour will work just fine. If you’re gluten free, we highly recommend checking out Gluten Free Artisan Bread in Five Minutes a Day by Jeff Hertzberg and Zoë François. We tested it and the loaves are equally as amazing as this one.

No-Knead Artisan Bread from Bob's Red Mill. Easy

 

No-Knead Artisan Bread

STEP 1

In a large bowl, combine flour, salt and yeast. Add water and stir until a shaggy dough forms. Cover bowl with plastic wrap. Let dough rise at room temperature for 10 hours.

STEP 2

Preheat oven to 450ºF. Place Dutch oven without lid into oven for 30 minutes.

STEP 3

While Dutch oven heats, turn dough onto a well-floured surface and form into a ball with floured hands. Cover dough loosely with plastic and let rest for 30 minutes. With floured hands, place the dough into heated Dutch oven.

STEP 4

Cover Dutch oven and bake for 30 minutes. Remove cover and bake for 12 minutes more.

STEP 5

Remove loaf from Dutch oven and cool completely before slicing.

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Gluten Free Dairy Free Fried Chicken | Bob's Red Mill and The Non Dairy Queen

Gluten Free Fried Chicken and Glazed Doughnut Holes

by Sarena Shasteen in Gluten Free, Recipes

The way to my Southern mens’ hearts is definitely with a plate of fried chicken. I’m pretty sure I could get my guys to do anything I want them to do if I make them fried chicken. I like to call this culinary leverage…

In truth, this is a bit of a process. I will assure you though, your efforts will be rewarded with fried chicken that’s super crispy on the outside while remaining moist and tender on the inside. I like to cook this outside since I feel like fried foods tend to make the house smell like grease for quite awhile after they are cooked. Just thought I would share my preference on that one just in case you are like me and don’t like some food smells to linger in the house.

Also, have I mentioned out phenomenal this gluten free 1 to 1 flour is? The flavor, texture and ease of use are all perfect! I was really impressed with how well the coating stayed on the chicken too! This flour is definitely a time saver in the kitchen for us gluten free cooks.

Gluten Free Dairy Free Fried Chicken | Bob's Red Mill and The Non Dairy Queen

Since the fryer was already going, I went ahead and made doughnuts! The flour worked like a charm here too! I just substituted the two flours in my original recipe with the 1 to 1 flour. It was nice to not have to mix my flours this time. Again, the doughnuts were nice and crispy on the outside with a cake-like crumb on the inside! I would also recommend cooking the doughnuts first so they don’t taste like chicken.

Gluten Free Dairy Free Fried Chicken | Bob's Red Mill and The Non Dairy Queen

Gluten Free Dairy Free Fried Chicken

  • 4 boneless skinless chicken breast
  • 1-1/4 cups Almond Milk; reserve 1/2 cup
  • 2 Tbsp Apple Cider Vinegar
  • 2 cups Bob’s Red Mill Gluten Free 1-to-1 Baking Flour
  • 2 tsp Salt
  • 1/2 tsp Fresh Ground Black Pepper
  • 1/2 tsp Onion Powder
  • 1/2 tsp Garlic Powder
  • 2 Eggs
  • Peanut Oil

In a shallow dish, combine 3/4 cup almond milk and apple cider vinegar. Loosely wrap the chicken breasts in plastic wrap. Pound each breast to thin out and tenderize. Place the breasts in the almond milk mixture and soak for 2 hours or up to overnight. I soaked mine for 2 hours flipping a few times during that time.

Heat enough oil to 350 degrees in an electric skillet or frier to cover the chicken pieces.

Cut the chicken breasts in half or strips. Generously salt and pepper the chicken (I think this is a key component along with the double flouring).

Mix the eggs and 1/2 cup of almond milk in a bowl and set aside. Place the flour, salt, pepper, onion powder and garlic powder in a separate bowl.

Dip the chicken in the flour, then dip it in the egg mixture and then back in the flour to evenly coat each piece. Place on a sheet pan while your oil comes to temperature and all the chicken is coated in flour.

Place chicken in the hot oil and cook until it reaches 180 degrees on an instant read thermometer (your best friend while cooking meat). Flipping halfway through. It took about 25 minutes for a half chicken breast and about 15 minutes for strips. Place on a paper towel lined platter and allow to rest for 5 to 10 minutes.

Gluten Free Dairy Free Doughnut Holes | Bob's Red Mill and The Non Dairy Queen

Gluten Free Glazed Doughnut Holes

(makes about 24)

Glaze

  • 1-1/2 cup Powder Sugar
  • 2-3 Tbsp Water (1 Tbsp at a time)

Combine the water, butter, salt and sugar in a sauce pan. Bring to a boil, stir to combine. When butter is dissolved, add the flour and baking powder, stir to bring together into a ball. Turn off the heat and allow the dough ball to sit for 5 minutes to cool slightly. Add eggs one at a time to the dough ball and stir to combine completely before adding the next egg.

Heat oil to 350 degrees.

I used a small cookie scoop to make these. You will scoop about 2 TBSP of dough into to the oil (carefully). Do this in batches, but don’t over crowd the pot. Turn the doughnuts over when the downside is slightly browned. Cook until the opposite side is browned and remove from the oil. Place on a paper towel to soak up the oil. Allow them to cool slightly.

Combine the powder sugar and water one tablespoon at a time. You want the glaze to be thick so it sticks to the doughnuts.

At this point you can either glaze them or you can coat them in powder sugar.

Gluten Free Dairy Free Doughnut Holes | Bob's Red Mill and The Non Dairy Queen

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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Mujaddara | Bob's Red Mill || gluten free, vegan, whole grain

{Meatless Mondays} Mujaddara with Spiced Yogurt

by Cassidy Stockton in Gluten Free, Meatless Mondays, Recipes

Mujaddara is a traditional Middle Eastern dish that has deep roots dating back at least eight hundred years. It’s a simple dish of rice and lentils that are lightly seasoned. Originally billed as peasant food, this humble dish is my new favorite comfort food. It is so easy to make (if a little time consuming to cook the rice and lentils) and even easier to eat. It’s amazing warm, but also pretty tasty cold.

We’ve added a spiced yogurt to top this off if you want a little more flavor. This dish can really stand alone, but it can be paired with roasted cauliflower and warmed pita bread if you want to round out a full meal.

Mujaddara | Bob's Red Mill || gluten free, vegan, whole grain

Mujaddara with Spiced Yogurt

Prep Time:  15 minutes | Cook Time:  30 minutes | Yield: 4 servings

Mujaddara

Spiced Yogurt

  • ½ cup Greek Yogurt
  • ½ tsp ground Cinnamon
  • ½ tsp ground Coriander
  • ¼ tsp Paprika
  • ¼ tsp Chili Powder
  • 3 Tbsp chopped Mint
  • Juice and Zest of ½ Lemon
  • ¼ tsp Salt

Step 1

Sort and rinse Bob’s Red Mill Brown Lentils and Long Grain Brown Rice separately.

Step 2

Combine rice, 2 cups of water and ½ tsp salt in a medium pot.  Cover, bring to a boil, then reduce heat to a simmer and cook until soft, about 30 minutes.

Step 3

Combine lentils with remaining 4 cups of water and ½ tsp salt in a medium pot.  Cover, bring to a boil, then reduce heat to a simmer and cook until tender, about 20 minutes.

Step 4

In a large sauté pan, heat 2 Tbsp oil and butter over medium-low heat.  Add onions and remaining 1 tsp of salt and cook until slightly softened, about 5 minutes.  Increase heat to medium and cook until very soft and brown, about 20 – 25 minutes.  When onions are well browned, add remaining 1 Tbsp oil and increase heat to high.  Cook, without stirring, until onions are crispy, 3 – 4 minutes.

Step 5

When rice and lentils have fully cooked, drain off water and combine cooked grains together.  Add fried onions and mix well.  Serve with spiced yogurt.

Step 6

For spiced yogurt, combine all ingredients and store, chilled, until ready to serve.

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Gluten Free Dairy Free Oatmeal Quick Bread | Bob's Red Mill

Oatmeal Quick Bread- Gluten and Dairy Free

by Sarena Shasteen in Gluten Free, Recipes

Who says you can’t have bread just because you can’t eat gluten? Not this girl for sure. Let’s just say I make a lot of bread around here for a family that’s gluten free. The breads I make range from kind of complicated to really easy. Today, I’m sharing a really easy recipe with you. I came up with this jewel out of a need for a quick hearty bread to go with our Sunday brunch, as well as, needing something easy that my husband can throw together when he’s needing bread with dinner. This oatmeal quick bread goes really well with a salad or bowl of soup. It has an amazingly crunchy crust on the outside with a beautifully dense chewy interior highlighted by a wholesome nutty flavor from the oatmeal. For brunch, we served it with butter and a drizzle of honey. It was delicious!

Gluten Free Dairy Free Oatmeal Quick Bread | Bob's Red Mill

Gluten and Dairy Free Oatmeal Quick Bread

(makes about a 1 pound loaf)

In a large mixing bowl, combine the flour, oatmeal, baking powder, salt and baking soda. Mix well with a fork. Next add the cold butter to the flour mixture and cut it in with a fork until thoroughly combined and the mixture resembles a course meal. Next add the milk, eggs and vinegar to the flour mixture using a fork or a rubber spatula. Stir until well combined. Refrigerate the dough for 10 minutes while you preheat the oven to 400 degrees. Line a baking sheet with parchment paper. When the oven is ready, using the rubber spatula, form the dough into a ball and then dump it onto the parchment paper. Using the spatula, even out the dough ball to for a circle. Cut a cross into the dough and then sprinkle the top with the reserved oatmeal. Bake for 40 to 60 minutes or until slightly browned and the crust sounds hollow when tapped. Allow to cool for at least 20 minutes then slice and serve.

Gluten Free Dairy Free Oatmeal Quick Bread | Bob's Red Mill

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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