Bunny Cake-1

Coconut Bunny Cake: Step by Step

by Cassidy Stockton in Recipes

Bunny cake- what’s not to love about a fluffy white cake shaped to look like a bunny? Kids absolutely love it, it makes a beautiful (and fun) centerpiece for Easter brunch and, thanks to Sarah House’s step-by-step directions, it’s easy to make, too. This fabulous bunny starts with a basic white cake recipe featuring our superfine cake flour for a light cake with a tender crumb. Then, we frost it with a gorgeous butter cream and cover it with coconut. Assembly is a piece of cake (yep, we went there), but your guests will think you slaved over it.

You can toast the coconut for a bit more contrast or dye the cake for a fun surprise. Add a nose and eyes, if you like, or just leave it as-is and enjoy the sly smiles you are sure to receive from your adult guests (never mind the children who will lose their minds). Because that’s the funny thing about a bunny cake- even if it’s kind of kitschy- most of us have a fond memory of this cake from our youth and seeing that fluffy bunny just makes us happy. And isn’t that what it’s all about anyway? Making people happy? We think so. Happy Baking!

If you need a gluten free version, check out this amazing version from The Recipe Renovator or simply swap in our gluten free 1-to-1 baking flour in place of the superfine cake flour. 

Coconut Easter Bunny Cake: Step By Step | Bob's Red Mill

Coconut Easter Bunny Cake

Prep Time:  90 minutes | Bake Time:  25 – 30 minutes | Inactive Time: 60 min

Yield: 8 – 12 servings

Cake

Step 1

Preheat oven to 350°F.  Line a 9-inch round cake pan with parchment paper or oil and flour pan well; set aside.

Step 2

Cream butter and sugar until light and fluffy, 7 – 10 minutes.  Meanwhile, combine milk, egg whites, and vanilla extract in a small bowl and set aside.  Sift together Bob’s Red Mill Super-Fine Cake Flour, baking powder, and salt and set aside.

Step 3

Add 1/3 of the flour mixture to the butter and briefly mix to combine, followed by ½ of the liquid.  Continue to alternately add remaining flour and liquid and mix until combined, taking care not to over-mix the batter.

Step 4

Transfer batter to the prepared cake pan and spread to evenly fill pan and smooth top.  Bake until set and a tested inserted in the center comes out clean, about 25 – 30 minutes.  Let cool thoroughly, at least 1 hour.  Meanwhile, prepare frosting.

Frosting

Step 1

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

Step 2

Increase speed to medium and mix until light and fluffy, 3 – 5 minutes.

Step 3

Add vanilla extract and milk or cream (if needed to adjust consistency) and mix until combined, about 1 minute more.  Set aside frosting and Bob’s Red Mill Shredded Coconut until ready to assemble cake.

Assembly

Step 1

Divide cake in half down the center.Coconut Easter Bunny Cake: Step By Step | Bob's Red Mill

Step 2

Spread a generous layer of frosting on one half of the cake.Coconut Easter Bunny Cake: Step By Step | Bob's Red Mill

Step 3

Flip the unfrosted half over onto the frosted half so the halves line-up evenly.Coconut Easter Bunny Cake: Step By Step | Bob's Red Mill

Step 4 & 5

Cut out a small (about 1-inch) notch about 1/3 of the way up one end of the body and about 1/3 of the way into the cake towards the center.Coconut Easter Bunny Cake: Step By Step | Bob's Red Mill

Coconut Easter Bunny Cake: Step By Step | Bob's Red Mill

Step 6

Flip the removed notch over and attach to the opposite end of the cake with outer crusts touching to create a tail.Coconut Easter Bunny Cake: Step By Step | Bob's Red Mill
Step 7

Frost entire cake, adding extra frosting to the sides of the bunny “body” to form a rounded shape.Coconut Easter Bunny Cake: Step By Step | Bob's Red Mill
Step 8

Sprinkle Bob’s Red Mill Shredded Coconut over the cake, pressing in lightly to secure.  Add paper ears and a tiny pink nose, if desired.Coconut Easter Bunny Cake: Step By Step | Bob's Red Mill

Coconut Easter Bunny Cake: Step By Step | Bob's Red Mill

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Whole Wheat Carrot Cupcakes | Bob's Red Mill @bobsredmill

Whole Wheat Carrot Cupcakes

by Cassidy Stockton in Recipes

Recently, I was aghast to learn that some people do not like carrot cake. Who are these people? How can anyone not like carrot cake? Kidding aside, I’m a big fan of carrot cake and I know a certain someone whose face graces all of our packaging that would say this is his favorite kind of cake- without raisins of course. Obviously, we’re firm believers in everyone’s right to like or dislike carrot cake (and raisins) as they see fit, but, at Bob’s Red Mill, we love our carrot cake!

The warm, slightly spicy flavors of moist carrot cake under a layer of tangy cream cheese frosting is just the thing we crave this time of year. I absolutely love this version for two reasons- one, it’s for cupcakes, which means it’s easier to make and easier to serve; two- this recipe uses whole wheat pastry flour. Not only does the whole wheat flour offer a denser cake with a nuttier flavor, but I feel less guilty eating one of these and that, my friends, is what I call a win-win.

If you need a gluten free version, we recommend using our Gluten Free 1-to-1 Baking Flour in place of the whole wheat pastry flour. 

Whole Wheat Carrot Cupcakes | Bob's Red Mill @bobsredmill

Whole Wheat Carrot Cupcakes

Prep Time:  30 minutes | Bake Time:  25 – 28 minutes | Rest Time:  60 minutes

Yield: 12 standard cupcakes

Cake

  • 1 ½ cups grated Carrot (from 1 – 2 carrots)
  • 8 oz canned Crushed Pineapple, drained
  • ½ cup chopped Walnuts
  • ½ cup Oil
  • 2 Eggs
  • 1 tsp Vanilla Extract
  • 1 ½ cups Bob’s Red Mill Whole Wheat Pastry Flour
  • 1 ¼ cup Bob’s Red Mill Coconut Sugar
  • 1 tsp Baking Powder
  • ¾ tsp Baking Soda
  • ½ tsp Salt
  • 1 ½ tsp ground Cinnamon
  • ¼ tsp ground Nutmeg
  • ¼ tsp ground Ginger

Step 1

Preheat oven to 350°F and line a muffin tin with paper liners.

Step 2

In a large bowl, mix together grated carrots, crushed pineapple, chopped walnuts, oil, eggs, and vanilla extract.  In a separate smaller bowl, combine whole wheat pastry flour, coconut sugar, baking powder, baking soda, salt, and spices.

Step 3

Add the dry to the wet and mix with a rubber spatula to combine.

Step 4

Evenly portion mixture into the prepared muffin tin.  Bake until a tester inserted into the center cupcake comes out clean, 25 – 28 minutes.  Let cool thoroughly (about 1 hour) before frosting.

Frosting

  • ½ cup Butter, soft
  • 1 cup Cream Cheese, soft
  • 4 cups Powdered Sugar, sifted
  • ½ tsp Vanilla Extract

Step 1

Cream softened butter and cream cheese until smooth and evenly combined.

Step 2

Add powdered sugar and vanilla extract and mix until light and fluffy.  Store chilled but must be at room temperature for use.

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Hot Cross Buns (Gluten Free) | Bob's Red Mill

Hot Cross Buns {Gluten Free}

by Sarena Shasteen in Gluten Free, Recipes

Tradition…I grew up with a lot of Easter traditions, but hot cross buns was really not one of them. To be perfectly honest, when I made these hot cross buns, the only frame of reference I had was from when I was in culinary school (and that is far longer away than I would like to discuss – hence the lack of taste recollection). So, I turned to the tasting expert who grew up on these slightly sweet, yeasty buns filled with the perfect a hint of spice…my husband. Since he happened to grow up with these as a part of his Easter tradition, I knew he would be able to give me his good, honest opinion on the subject. Now that I have his stamp of approval, I am sure these will fill your need for a gluten and dairy free version of hot cross buns for this Easter season as well.

Hot Cross Buns (Gluten Free) | Bob's Red Mill

Don’t let this ingredient list scare you. These really are easy to make and if you make enough, you can enjoy them for a few days (if they stick around that long)! These little buns also soften up beautifully when heated for a few seconds in the microwave.

Hot Cross Buns (Gluten Free) | Bob's Red Mill

Gluten and Dairy Free Hot Cross Buns

Makes 12 rolls

Dry Ingredients:

  • 2 cups White Rice Flour
  • 1 cup Potato Starch
  • 1 cup Sugar
  • 1/2 cup Corn Starch
  • 1/2 cup Hazelnut Meal
  • 2 TBSP Rapid Rise Yeast
  • 4 tsp Xanthan Gum
  • 4 tsp Baking Powder
  • 1 tsp Pumpkin Pie Spice
  • 1 tsp Cinnamon
  • 1/2 tsp salt
  • 1/2 tsp Cream Of Tartar

Wet Ingredients:

  • 1 cup Warm Water
  • 1/4 cup Dairy Free Butter
  • 1 cup Egg Whites
  • 3 TSBP Apple Cider Vinegar

Add Ins:

  • 1/2 cup Raisins

Icing:

  • 2 cups Powdered Sugar
  • 1 to 3 TBSP Almond Milk

In the bowl of a stand mixer fitted with a hook attachment, combine the dry ingredients and mix until well combined. Next add the wet ingredients to the dry mixture and allow to knead for 4 minutes. Add the raisins and knead for another minute. Spray a 13 x 9 pan with nonstick spray. Using a large scoop* evenly scoop 12 buns into the pan. Spray a sheet of plastic wrap with nonstick spray and place it over the rolls. Set the rolls in a warm place and allow to double in size (1 to 1 1/2 hours). Preheat the oven to 375 degrees. Remove the plastic wrap from the pan once the buns are done rising. Using scissors, cut a cross into the top of the buns. Place the buns into the preheated oven and bake for 25 to 30 minutes or until golden brown. Allow to cool slightly before glazing.

Combine the powdered sugar and a tablespoon at a time of the almond milk. You want to be able to pipe it onto the buns. Place the glaze in a piping bag fitted with a large circle or slit tip. Pipe the glaze on top of the cross on the buns. Enjoy!

*Since gluten free doughs need to be slightly wetter than their gluten counter parts, I use my large cookie scoop when I need to scoop out even sized things like rolls or tortillas. It keeps things a little cleaner and insures that I can bake things evenly through.

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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Hot Cross Buns | Bob's Red MIill @bobsredmill

Hot Cross Buns

by Cassidy Stockton in Recipes

Sweet, dense hot cross buns are a classic Easter treat typically consumed on Good Friday. There are many superstitions around hot cross buns, but our favorite is the goodwill between two friends who share a hot cross bun. The saying goes, “Half for you and half for me, between us two shall goodwill be.” If that’s not a lovely sentiment, I don’t know what is. These challah-like buns have roots back to early Christianity and have long since become part of Easter traditions all over the world.

If you haven’t had a hot cross bun, they’re dense, sweet rolls with warm spices and bits of dried fruit. They are perfect served for breakfast or eaten in the afternoon with a cup of hot tea. You can add the icing cross or omit it, the buns will be delightful no matter what you choose. Whatever you do, share them with a friend or loved one in the spirit of lasting friendship and you’ll be so glad you did.

[Note: If you’re gluten free, check back tomorrow for our gluten free version.]

Hot Cross Buns | Bob's Red Mill @bobsredmill

Hot Cross Buns

Contributed by:  Sarah House for Bob’s Red Mill Natural Foods

Prep Time:  30 minutes | Rest Time:  2 – 3 hours | Cook Time:  25 minutes

Yield: 12 servings

Buns

Wash

  • 1 Egg
  • 1 Tbsp Water

Icing

  • 2 cups Powdered Sugar
  • 2 Tbsp Milk
  • 1 tsp Vanilla Extract

Step 1

Combine warm milk and yeast in a large mixing bowl.  Let sit for 5 minutes while yeast dissolves.  Meanwhile, combine 3 cups Bob’s Red Mill Unbleached White All-Purpose Flour, salt, and spices in a bowl and set aside.

Step 2

Add melted butter, egg, vanilla extract, and flour mixture to the yeast.  Mix until a shaggy dough forms, about 2 minutes with a dough hook in a stand mixer or 4 – 5 minutes by hand.

Step 3

Add currants and knead until a smooth and elastic dough forms, about 9 minutes in a stand mixer at medium speed or 10 – 15 minutes by hand.  Add remaining ½ cup flour only if needed to make a workable dough.  Shape dough into a ball. 

Step 4

Place dough in a large bowl lightly coated with oil; turn once to coat both sides.  Cover and set aside in a warm place to rise until doubled in size 60 – 90 minutes.  Meanwhile, line a baking sheet with parchment paper and set aside.

Step 5

Turn the risen dough out onto a lightly floured surface and divide into twelve equal pieces, about 2 oz of dough per piece.  Shape each piece into a tightly formed bun and place seam-side down on the prepared baking sheet.  When all buns are formed, cover and let rise in a warm place until doubled in size, about 45 minutes.  Meanwhile, preheat oven to 375°F.

Step 6

For the wash, combine egg and water and mix well.  Once buns have doubled in size, gently brush the top and sides of each bun with egg wash.  Bake until buns are deep golden and the interiors have reached 190°F, about 25 minutes.  Let cool at least 30 minutes before icing.

Step 7

For icing, combine all ingredient and mix until smooth.  Drizzle a cross over each cooled bun.

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Sweet Potato and Sage Pull Apart Rolls from Bread & Butter by Erin McKenna | Bob's Red Mill @bobsredmill |gluten free, vegan

Sweet Potato and Sage Pull-Apart Rolls (GF) {Giveaway}

by Cassidy Stockton in Featured Articles

Bread & Butter is the third book from renowned gluten free, vegan baker Erin McKenna of Erin McKenna’s Bakery (formerly Babycakes NYC). This book is exactly what you’d expect from Erin McKenna- beautiful recipes with fun, bright photography. Bread & Butter is a full course of gluten free bread baking with a side of pastries. Basic breads like “rye” bread (say what??) and sandwich bread abound next to more unusual fare like these pull-apart rolls and spicy vegetable cornbread. There are so many awesome recipes in this book, we can’t begin to name them all.

Bread & Butter by Erin McKenna | Bob's Red Mill  @bobsredmill

We see a lot of cookbooks around here and what we like about this book is that it’s relatively small, so you’re not thumbing through 500 recipes, and it’s full of rather unique recipes. Plus, we know from personal experience that Erin’s recipes are reliable and delicious. We absolutely adore Erin’s writing style and her easy-to-follow recipes. Bonus: all of the recipes are vegan, making this ideal for anyone with both gluten and dairy restrictions.

Random House has generously offered us three copies of Bread & Butter to giveaway. We’ll pair each copy with a bag of our gluten free oat flour, cornmeal, potato starch and xanthan gum so you can get started baking right away. To enter, follow the prompts at the bottom of this post. We’ll select three winners at random from all who enter by 11:59 pm on 3/29/15. If you just can’t wait, look for this book at your favorite local bookseller.

Sweet Potato and Sage Pull Apart Rolls from Bread & Butter by Erin McKenna | Bob's Red Mill @bobsredmill |gluten free, vegan

Sweet Potato and Sage Pull-Apart Rolls

Makes 12 rolls

  • ¼ cup (33 g) cornmeal, for the baking
    sheet
  • 1½ cups (339 g) warm rice milk (about 100°F)
  • 3 tablespoons (66 g) agave nectar
  • 2½ teaspoons active dry yeast
  • ¹⁄³ cup (70 g) melted unscented coconut oil
  • ½ cup (165 g) canned sweet potato puree (at room temperature)
  • 3 cups (300 g) gluten-free oat flour
  • ½ cup (96 g) potato starch
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • 1½ teaspoons xanthan gum
  • 2 teaspoons salt
  • ¹⁄³ cup (9 g) sage leaves, chopped

Line a baking sheet with parchment paper, dust with cornmeal, and set aside.

In a small bowl, combine the warm rice milk, agave nectar, and yeast. Stir once and set aside to proof until it bubbles, about 10 minutes. Whisk in the oil and sweet potato.

In a medium bowl, whisk together the oat flour, potato starch, baking powder, baking soda, xanthan gum, and salt. Pour in the yeast mixture and, using a rubber spatula, stir until it is the consistency of a sticky dough. Fold in the sage.

Using a ½-cup measuring cup, scoop heaping portions of batter onto the prepared baking sheet and shape into squares. Leave no more than ½ inch between each roll on the pan. Cover the baking sheet with a dish towel and let the rolls rise for 1 hour.

Preheat the oven to 400°F.

Bake the rolls for 10 minutes, and then rotate the baking sheet 180 degrees. Bake until the crust is golden and a toothpick inserted in the center comes out clean, about 6 minutes. Let the rolls cool on the pan for 10 minutes before serving.

Recipe from Bread & Butter (c) 2015 Erin McKenna

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Gluten Free Flour Tortillas | Bob's Red Mill vegan, gluten free

{Meatless Mondays} Gluten Free Flour Tortillas

by Sarena Shasteen in Gluten Free, Meatless Mondays, Recipes

To be perfectly honest, when you live with a restricted diet due to food allergies and intolerances, it really is tough in the beginning and you eventually learn to just live without sometimes. Now, while I love getting creative in the kitchen, there are a few foods that I really just let go of out of ease. A flour tortilla is one of them. Our family just kind of resolved to not being able to have them and so we just gave in to buying corn tortillas instead. Though we do like corn tortillas, there are times when you really want the soft chewiness of a flour tortilla, ya know?

Gluten Free Flour Tortillas | Bob's Red Mill vegan, gluten free

I will admit, these tortillas do take a little bit of time to prepare, but I assure you they are so worth the time. They are soft, yet durable enough to hold all the goodness you want to put in them! I have used them for soft tacos and quesadillas! They soften up when heated either in the microwave for about 15 seconds or heated in a skillet briefly. They also crisp up really well for quesadillas. I’m also happy to say that we had a few left over and they stayed fresh for up to three days sealed in a container on the counter!

Gluten Free Flour Tortillas | Bob's Red Mill vegan, gluten free

Gluten Free Flour Tortillas

makes 20 small or 10 large

In a large mixing bowl, combine the gluten free 1-to-1 flour, baking powder and salt; mix well. Then, add the carbonated water (start with 2-1/4 cups and add more as needed), olive oil and apple cider vinegar to the flour mixture. Combine all of these together and allow the mixture to sit for an hour. The dough should be thick, but slightly sticky to the touch. Preheat your oven to 350 degrees. Line two baking sheets with parchment paper and spray lightly with cooking spray. Using a large cookie scoop*, scoop out one or two scoops of dough per tortilla. With wet hands, press out the tortillas to make a thin circle. Place the pans in the oven and bake the tortillas for 5 minutes, then flip the tortillas and bake for another 3 to 5 minutes.

*Since gluten free doughs need to be slightly wetter than their gluten counter parts, I use my large cookie scoop when I need to scoop out even sized things like rolls or tortillas. It keeps things a little cleaner and insures that I can bake things evenly through.

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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Amazing Almond Layer Cake | Bob's Red Mill  gluten free, grain free

Amazing Almond Layer Cake

by Cassidy Stockton in Gluten Free, Recipes

At my house, having a birthday means that I will bake you whatever kind of cake you want. After 13 years, I’ve baked my husband all sorts of unusual cakes, including some pies. This year, he asked for something that was a little different and his eyes lit up when I mentioned this Almond Layer Cake that we recently made for a photo shoot.

Amazing Almond Layer Cake | Bob's Red Mill  gluten free, grain free

This Almond Cake is a grain-free cake that we’ve had in our recipe collection for a few years now and it always receives rave reviews. I’ve never made it myself, but have been the lucky taste-tester a few times and it’s remarkable. This cake combines almond meal and coconut flour for a moist cake that works well for those on a gluten free diet without sacrificing flavor or decadence. I’ll be whipping up this gem over the weekend. It’s perfect for a birthday cake, for an Easter celebration or any time you just need a little indulgence.

Amazing Almond Layer Cake | Bob's Red Mill  gluten free, grain free

Amazing Almond Layer Cake

Contributed by:  Chelsea Lincoln for Bob’s Red Mill Natural Foods

Prep Time:  15 minutes | Cook Time:  25 minutes | Rest Time:  60 minutes

Yield: 8 – 12 servings

Frosting

  • 4 ½ cups Powdered Sugar
  • 1 ½ cup Butter, soft
  • 1 tsp Vanilla Extract
  • 2–3 Tbsp Whole Milk or Cream

Cake

Preheat oven to 350°F.  Grease and flour two 8-inch round cake pan, or line with parchment paper. Set aside.

Cream butter and granulated sugar until light and fluffy. Add in eggs, one at a time, and beat after each addition until fully incorporated. Add milk and extracts and mix until combined.

In a separate bowl, combine almond meal, coconut flour, baking powder and salt. Add the flour mixture to the butter mixture and beat until creamy.

Divide batter evenly between the cake pans and smooth tops with a spatula. Bake until set and a toothpick inserted in the center comes out clean, about 25 minutes. Let cool completely.

Frosting

Combine powdered sugar and butter and mix on low with a hand mixer or stand mixer for 1 minute. Increase speed to medium and mix until light and fluffy, about 3 minutes. Add vanilla extract. If frosting is too thick, add milk or cream to adjust consistency. Mix until combined, about 1 minute more.

Stack the cakes on top of each other with a generous layer of frosting between.  Cover the top and sides with remaining frosting. Serves 8-12.

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Gluten Free Blueberry Muffins | Bob's Red Mill

Gluten Free Blueberry Muffins

by Cassidy Stockton in Gluten Free, Recipes

Over the weekend, a group of us from Bob’s Red Mill attended Natural Products Expo West in Anaheim, Ca. While there, we gave away samples of our gluten free blueberry muffins using our new Gluten Free 1-to-1 Baking Flour. I, honestly, couldn’t believe how well received they were. This is an event with thousands of booths, many giving away samples and goodies of their own. Word of our muffins spread throughout the show and folks were coming for muffins all day, even though we only served them for breakfast. They were (are) that good.

This is the same recipe on our package for Gluten Free 1-to-1 Baking Flour and the same recipe we sampled at the show. It’s solid and reliable and utterly delicious. Blueberry muffins are one of my all-time favorites and I’m so pleased that these gluten free muffins taste like the real deal. Bake a batch, sprinkle with our new Sparkling Sugar and prepare for the accolades you’ll get from all who try them.

Gluten Free Blueberry Muffins | Bob's Red Mill

Gluten Free Blueberry Muffins

STEP  1 Preheat oven to 425° F. Grease a muffin pan with butter or nonstick spray or line with paper baking cups.

STEP 2  Whisk together flour, baking powder and salt. Set aside.

STEP 3 In a large bowl, cream together butter and 1¼ cups sugar until light and fluffy, scraping down the sides of the bowl often. Add eggs one at a time, beating well after each addition.

STEP 4  Add half the flour mixture and beat until just blended. Beat in buttermilk, then add remaining flour mixture and beat until blended. Gently fold the blueberries into the batter.

STEP 5 Spoon batter into prepared muffin pan. Sprinkle with remaining 1 Tbsp sugar.

STEP 6 Place pan in oven and immediately reduce heat to 375° F. Bake for 30 minutes or until muffins are golden brown. Cool in pan for 5 minutes. Move to wire rack to cool completely. Makes 12 muffins.

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Apple Spice Muffins | Bob's Red Mill

Apple Spice Muffins

by Cassidy Stockton in Recipes

It’s rare that we recommend a muffin as a nutritious snack, but these Apple Spice Muffins are one of those exceptions. Packed with whole grains and sweetened with date sugar, these muffins are a great way to get a serving of whole grains into your day while still being delicious. We don’t recommend sitting down to a whole batch of these muffins, but enjoying one after a workout or when you need a pick-me-up, is a fabulous way to refuel.

Date sugar is, quite simply, dried dates that have been ground into a powder. If you’re not able to find date sugar locally, you can snag a bag from our website or Amazon.com

Apple Spice Muffins | Bob's Red Mill

Apple Spice Muffins

Prep Time: 15 minutes | Cook Time:  25 – 30 minutes | Yield: 12 muffins

Topping

  • ½ cup Bob’s Red Mill Date Sugar
  • ½ tsp ground Allspice
  • ½ tsp ground Cinnamon
  • ¼ tsp ground Black Pepper
  • ¼ tsp ground Clove
  • ¼ tsp ground Nutmeg

Muffins

  • 1-¾ cup Whole Wheat Pastry Flour
  • 1 cup Bob’s Red Mill Date Sugar
  • 2-½ tsp Baking Powder
  • ½ tsp Salt
  • ½ tsp ground Cinnamon
  • ¼ tsp ground Allspice
  • ¼ tsp ground Nutmeg
  • 1-½ cups Applesauce
  • ½ cup melted Coconut Oil
  • 3 Eggs
  • 2 tsp Lemon Zest
  • 1 tsp Vanilla Extract
  • 1 cup diced Apple
  • ½ cup chopped Walnuts

Step 1

Preheat oven to 350°F.  Line a muffin tin with paper liners.

Step 2

In a small bowl, combine the topping ingredients and set aside.

Step 3

In a second small bowl, sift together the whole wheat pastry flour, Bob’s Red Mill Date Sugar, baking powder, salt and spices.

Step 4

In a large bowl, whisk together the applesauce, melted coconut oil, eggs, lemon zest and vanilla extract.

Step 5

And the dry mixture to the wet along with the diced apple and walnuts and fold gently until just incorporated.

Step 6

Scoop the batter into the prepared muffin tin.  Top each muffin with the topping mixture, dividing evenly between each, about 2 tsp per muffin.

Step 7

Bake muffins until the tops spring back when lightly touched and a toothpick inserted in the center comes out clean, about 25 – 30 minutes.

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Hazelnut Chocolate Chip Cookies | Bob's Red Mill

Hazelnut Chocolate Chip Cookies

by Cassidy Stockton in Recipes

These hazelnut chocolate chip cookies are an Oregonian twist on the classic chocolate chip cookie. Using chopped Oregon hazelnuts and a sprinkling of Jacobsen Sea Salt, these cookies take chocolate chip to a new level. Pair these with a cup of coffee, tea or, for a true Oregon experience, a pint of craft beer. Make these gluten free by using our Gluten Free 1-to-1 Baking Flour in place of the All Purpose Flour below.

Hazelnut Chocolate Chip Cookies | Bob's Red Mill

Hazelnut Chocolate Chip Cookies

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

Prep Time: 15 minutes | Rest Time:  60 minutes (optional)| Cook Time:  15 – 17 minutes

Yield: 42 cookies

  • 2 ¾ cups Unbleached All Purpose White Flour
  • 1 ½ tsp Baking Powder
  • 1 tsp Baking Soda
  • ½ tsp Salt
  • 1 cup Butter, slightly softened
  • ½ cup granulated Sugar
  • 1 ½ cups Bob’s Red Mill Brown Sugar
  • 2 Eggs
  • 2 tsp Vanilla Extract
  • 2 cups Chocolate Chips
  • 1 cup chopped toasted Hazelnuts
  • 2 Tbsp large flake Sea Salt or Kosher Salt, to garnish

Step 1

Line two to three baking sheets with parchment paper.

Step 2

In a small bowl, combine the flour, baking powder, baking soda and ½ tsp. salt and set aside.

Step 3

In the bowl of a mixer fitted with the paddle attachment or by hand with a spoon, mix butter, granulated sugar and brown sugar until just combined.

Step 4

Add vanilla extract and eggs, one at a time, scraping down between each addition.  Mix until combined.

Step 5

On low, add the flour mixture.  When the flour is halfway incorporated add the chocolate chips and hazelnuts.  Mix until thorough combined.

Step 6

Scoop cookies, about 2 Tbsp each, onto prepared cookie sheets leaving about 1 inch between each.  Sprinkle generously with large flake salt.  Chill cookies in the refrigerator for 60 minutes (optional but recommended).

Step 7

While the cookie dough chills, preheat the oven to 350°F.  Bake cookies until light golden brown, about 15 – 17 minutes, rotating halfway through baking time.

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Cassidy Stockton Google: Cassidy Stockton
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