Whole Wheat Monkey Bread is a fun and festive breakfast or brunch recipe. // Bob's Red Mill

Whole Wheat Monkey Bread

by Cassidy Stockton in Recipes

With Christmas in the rear view, it’s time to look to New Year’s and think about a new start! I’m not one for parties and fancy dresses on New Year’s Eve, but I am one for celebrating the holiday with delicious food and drinks. I was delighted when our test kitchen perfected their whole wheat monkey bread. This is such a fun recipe for people of all ages. It’s a bit time consuming, but if you play your cards right, you can enjoy this on New Year’s Day. I wouldn’t worry about trying to enjoy it for breakfast, since most of us have been up the night before. If you’re planning a brunch, this would be a wonderful addition.

Whole Wheat Monkey Bread is a fun and festive breakfast or brunch recipe. // Bob's Red Mill

Whole Wheat Monkey Bread

Servings: 12 – 16 servings

Prep Time: 30 minutes | Cook Time: 30 – 40 minutes | Passive Time: 80 minutes, plus overnight

Ingredients

Dough

  • 1-1/2  cups warm Milk 110°F
  • 3/4  cup Sugar divided
  • 2-1/4 tsp Active Dry Yeast (one packet)
  • 1/4 cup Butter melted and cooled
  • 2  Eggs
  • 5 cups Whole Wheat Pastry Flour
  • 1 tsp Salt
  • 1 tsp ground Cinnamon

Syrup

  • 1 cup Butter
  • 1/2 cup Brown Sugar
  • 1 tsp Vanilla Extract

Icing

  • 4 oz Cream Cheese soft
  • 2 Tbsp Butter soft
  • 1 cup Powdered Sugar
  • 1 tsp Vanilla Extract
  • 2 – 3 Tbsp Milk

Instructions

In a large mixer bowl, combine warm milk and 1/4 cup sugar. Add yeast and let sit for 5 minutes to activate.

Add cooled butter, eggs, and flour and begin mixing on low speed with a dough hook for 3 minutes or with a spoon for 5 minutes, until all ingredients are uniformly mixed.

Add salt and increase mixing speed to medium for 4 minutes or with a spoon for 6 – 8 minutes. This is a very wet dough.

Transfer dough to a clean bowl coated lightly with oil. Turn dough over to evenly coat with oil, cover with plastic wrap and refrigerate overnight.

Set aside a 10-inch nonstick bundt pan. In a small bowl, combine cinnamon and remaining 1/2 cup sugar.

Remove dough from the refrigerator and divide into two equal pieces. Roll each piece of dough out into a 1/2-inch thick rope. Cut or pinch off portions of dough 1/2-inch long and roll into individual balls.

Toss dough balls in cinnamon-sugar mixture and place evenly in bundt pan. When all dough as been added to the pan, cover and let rise in a warm place until doubled in size, about 45 minutes.

Meanwhile, preheat oven to 350°F and prepare the syrup: in a medium pot, melt butter and sugar, whisking often until evenly combined. Remove from heat, add vanilla extract, and let cool.

When the dough has risen, uncover and pour syrup over dough. Bake until puffy and set, 30 – 40 minutes.

Let the monkey bread cool in the pan for 15 minutes. While cooling, prepare the icing: mix together soft cream cheese and butter, then add powdered sugar and vanilla extract and mix until evenly combined. Adjust consistency with milk. Set aside.

Unmold monkey bread onto a serving platter and let cool an additional 20 minutes. Decorate with icing then serve by cutting slices or letting guests pull off individual pieces of bread.

Recipe Notes

For a lighter texture, use half whole wheat pastry flour and half all-purpose or unbleached pastry flour.

 

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Bacon Cheddar Scones made with whole wheat flour, thick cut bacon and cheddar cheese for a hearty breakfast treat. // Bob's Red Mill

Bacon Cheddar Scones from Bakeshop

by Cassidy Stockton in Recipes

We got you something special for Christmas, a recipe for bacon cheddar scones. Kim Boyce runs Portland’s Bakeshop and is a long time friend of Bob’s Red Mill. Not only is she a superb baker (and cookbook author), but she is quite the whole grain enthusiast. She developed these hearty scones for our Flour + Heart event last May and they were a huge hit with everyone in attendance.

Boyce has combined whole wheat flour, coarse graham flour and all purpose flour to create a scone that has some real texture to it while still being quite flaky. If you cannot find graham flour, substitute whole wheat flour. The dough is combined with cheddar and bacon then drizzled with maple syrup (and more bacon!) to make these scones the perfect addition to almost any meal. They would be wonderful served alongside eggs for breakfast or paired with a hearty soup or stew for dinner. They definitely don’t need butter, but we won’t fault you for adding some. These babies are worth it!

Bacon Cheddar Scones made with whole wheat flour, thick cut bacon and cheddar cheese for a hearty breakfast treat. // Bob's Red Mill

Bacon Cheddar Scones

Servings: 16 servings

Prep Time: 20 minutes | Cook Time: 22 – 24 minutes

Submitted By Kim Boyce from Bakeshop in Portland, OR

 

Ingredients

Dry Mix

Wet Mix

  • 4 ounces unsalted Butter cold, 1 stick
  • 4 ounces Cheddar, grated
  • 1 cup Buttermilk
  • 4 ounces Bacon cooked ¾ of the way, sliced in ⅓ inch pieces, save drippings*
  • 1/4 cup Honey

Topping

  • 4 ounces raw Bacon cut into thirds*
  • 1/3 cup Maple Syrup

Instructions

Place two racks in the upper and lower thirds of the oven and preheat the oven to 375 degrees. Line two baking sheets with parchment. Pull out a ruler and set it near where you are working; you’ll use it later for measuring rectangles of dough.

Sift the dry ingredients into a large bowl, pouring back into the bowl any bits of grain or other ingredients that may remain in the sifter.

Cut the butter into ¼ inch pieces and add them to the dry mixture. Rub the butter pieces between your fingers, breaking them into smaller bits. Continue rubbing until the butter is in small pieces varying in size from rice grains to flattened peas. The more quickly you do this, the more likely the butter is to stay solid, which is important for the success of the recipe. Stir the cheddar cheese, cooked sliced bacon and any bacon drippings into the dry mixture.

In a small bowl, whisk together the buttermilk and the honey. Using a spatula, add the wet ingredients to the bowl of the dry ingredients and gently combine.

Use a pastry scraper or a spatula to get the dough onto a well floured surface. If the dough is sticky, flour the dough and knead it together 3 times until a soft ball can be formed. The dough should be dry enough that it can be moved around on the counter and patted down without sticking, yet moist enough that the knife will be sticky when the dough is being cut into squares. Flour your hands and pat the dough into a rectangle. With a rolling pin, roll the dough into a rectangle that is about 7 ½ inches by 9 inches and about 1 inch thick, flouring the work surface, the rolling pin and your hands as needed.

Use a sharp knife to slice the rectangle into quarters both lengthwise and crosswise, making 16 rectangular pieces, about 2 ¼ inches by 2 inches. Place the scones a few inches apart on the parchment-lined baking sheets.

Brush the top of each scone with the syrup. Top with a piece of bacon and brush again with syrup.

Bake the scones for about 22 to 24 minutes, rotating the sheets halfway through. The scones are ready to come out of the oven when the tops are dark golden brown and the bacon is cooked. They are best eaten warm from the oven or later that same day.

Recipe Notes

As a side note: The scones can be kept, covered, in refrigerator and baked in the next 2 days.
*We recommend finding some nice sturdy thick-cut bacon for this recipe.

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Gluten Free Cheese Danish- a perfect holiday pastry to enjoy with a cup of coffee. Dairy-free adaptable. // Bob's Red Mill

Gluten Free Cheese Danish

by Sarena Shasteen in Meatless Mondays, Recipes

I had this revelation one day when I was thinking about food I hadn’t had in awhile. I really hope I’m not the only one that daydreams randomly about food. Please tell me you all do this too. Food really brings back so many memories for me (and for so many others I’m sure). Oddly, as I was thinking about foods from my past, I realized that since my kids have been gluten free for a large part of their lives, there are quite a few things they have never tried. One think in particular came to mind recently…cheese danish.

Gluten Free Cheese Danish- a perfect holiday pastry to enjoy with a cup of coffee. Dairy-free adaptable. // Bob's Red Mill

I not talking about homemade either. While my family did cook, I was the baker (even as a kid) and I was not quite that adventurous as a child. When I say cheese danish, I’m talking about the kind you buy in a box over by the bagged doughnuts. I know, this is not the end of the world, however cheese danish is pretty darn delicious and I wanted my boys to have the opportunity to try it. So, into the kitchen I went to see if I could replicate a childhood favorite of mine to maybe create some delicious food memories for my boys as well. Not only did they love this, but they have asked for it multiple times since that first time I made it. Lucky for them, it comes together quite easily so I’ve made variations a few times.

Gluten Free Cheese Danish- a perfect holiday pastry to enjoy with a cup of coffee. Dairy-free adaptable. // Bob's Red Mill

Don’t let the process scare you with this recipe. Most people shy away from yeast, but this really is easy and if you prep the ingredients the night before, you can have cheese danish ready for your family before they even get out of bed. This would be perfect for the holiday season when your house has guests getting up at different times throughout the morning. If you double the recipe, you can have one with just cheese and one with cheese and fruit. I made an extra pastry with sautéed apples with sugar and flour for a little variety. Served up with freshly brewed coffee is our favorite way to enjoy this on a slow relaxing winter morning.

Gluten Free Cheese Danish- a perfect holiday pastry to enjoy with a cup of coffee. Dairy-free adaptable. // Bob's Red Mill

Gluten Free Cheese Danish

Danish

Cheese Filling

  • 8 oz. Cream Cheese or Dairy Free Alternative like Daiya or Tofutti
  • 1/2 cup Powder Sugar
  • 1 Extra Large Egg Yolk
  • 1 tsp Vanilla

Egg Wash

  • 1 Extra Large Egg White
  • 1 Tbsp Water

Glaze

  • 1 cup Powder Sugar
  • 1/2 tsp Vanilla
  • 1-2 Tbsp Vanilla Almond Milk

Line a large baking sheet with parchment paper.

In a large stand mixer, combine the flour through baking powder. Heat the milk and butter in the microwave to 100ºF. Turn the mixer on low and add the warm milk mixture to the flour using a dough hook. Next add the vinegar, vanilla and 2 eggs. Mix on medium speed for 5 minutes. Allow the dough to rest for 15 minutes.

In a small mixing bowl, combine the cream cheese, powder sugar, egg yolk and vanilla. Mix until thoroughly combined.

Pour the dough onto the parchment lined baking sheet keeping 3/4 to 1 cup aside for the top. Spread dough to the size and shape you want leaving a little lip on the edges; about 1/4 inch in the center and 1/2 inch on the sides. Spread the cream cheese mixture over the top of the dough. Place dots of the remaining dough over the cream cheese mixture. Using a knife, swirl the dough into the cream cheese mixture going longways and then across the pastry. Mix the egg white and water. Then brush the pastry with the egg wash mixture and sprinkle with remaining tablespoon of sugar on the top. Place the danish in a warm place for 15 minutes. Preheat your oven to 400 degrees. Bake the danish for 20-25 minutes or until golden brown. Allow to cool for 10 minutes

In a small bowl, combine the powder sugar, vanilla and almond milk (1 tablespoon at a time) and mix well to make the glaze. Drizzle the glaze over the slightly cooled pastry.

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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Whole Grain Cinnamon Babka is perfect for Christmas morning with a bit of planning. // Bob's Red Mill

Cinnamon Babka

by Cassidy Stockton in Recipes

Growing up, my mother always baked cinnamon bread for Christmas breakfast. She still does, only now she makes multiple loaves so that we can have cinnamon bread whether we are home or away for Christmas. Christmas just wouldn’t be the same without a hot cup of coffee and a warm slice of her cinnamon bread slathered in butter.

This cinnamon babka is not my mother’s secret recipe, but it is a very beautiful and delicious alternative. One that does take some time and planning, but it’s worth the effort. I like it because, despite the effort, it’s absolutely stunning.

Whole Grain Cinnamon Babka is perfect for Christmas morning with a bit of planning. // Bob's Red Mill

As I mentioned, you do need to plan ahead for this one. Here’s what you can do to make it for Christmas without ruining all the fun of Christmas morning by slaving in the kitchen! Make the base dough on the 23rd, then form the loaf on Christmas eve (do not let it rise) and stick it in the fridge. First thing Christmas morning, pull it out and let it rise until doubled. The syrup is quick to whip up and the bread only needs to bake for 45 minutes. Still time consuming, but if you play it right, you can have cinnamon babka as a mid-morning snack. 

Whole Grain Cinnamon Babka is perfect for Christmas morning with a bit of planning. // Bob's Red Mill

Cinnamon Babka

Servings: 12 – 16 servings

Prep Time: 30 minutes | Cook Time: 45 minutes | Passive Time: 90 minutes, plus overnight

Ingredients

Dough

Filling

Syrup

Instructions

Combine warm milk and 1/4 cup coconut sugar in a large mixing bowl. Add yeast and let sit for 5 minutes to activate.

Add egg, vanilla, and flour to the yeast mixture and mix on low with a dough hook for 3 minutes or with a spoon for 5 minutes, until a dough forms.

Add salt to the dough and, if using an electric mixer, increase speed to medium. Begin to add pieces of the soft butter, mixing all the while. When the butter has fully incorporated into the dough, continue to mix on medium speed for 4 more minutes or by hand for 6 – 8.

Transfer dough to a clean bowl coated lightly with oil. Turn dough over to evenly coat with oil, cover with plastic wrap and refrigerate overnight.

Line a 9×5-inch loaf pan with parchment paper and lightly oil; set aside.

To make the filling, combine coconut sugar, cinnamon, and salt. Add soft butter and mix into a paste. Add egg white and thoroughly mix; set aside.

Place chilled dough on a well floured surface. Roll out to an approximately 15×20-inch rectangle, taking care to keep the surface floured to stop the dough from sticking.

Spread the filling out evenly over the entire surface of the dough. Carefully roll up the dough snugly.

Cut the dough down the center, lengthwise, with a sharp knife and turn each half face-up. Gently twist the two pieces over each other, keeping the exposed layers face-up. Carefully transfer the bread twist to the prepared loaf pan.

Cover the pan and let rise in a warm place until doubled in size, about 90 minutes.

While the dough is rising, preheat the oven to 350°F, then make the syrup by combining 1/2 cup of coconut sugar and 1/2 cup of water in a small pot. Bring to a boil, then reduce heat and let simmer until all sugar has dissolved. Let cool.

Bake the dough until an internal temperature of 190°F has been reached, about 45 minutes. Remove the bread from the oven and immediately pour the syrup over the loaf. Let cool completely before removing from the pan.

*If you can’t get your hands on our Organic Ivory Wheat Flour, our regular Whole Wheat Flour will work just fine. 

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Clover Leaf Rolls- buttery and fluffy and perfect for dipping in soup! // Bob's Red Mill // whole grain

Clover Leaf Rolls

by Cassidy Stockton in Recipes

Whether you make these Clover Leaf Rolls for your Christmas dinner or just pair them with a hearty bowl of soup, they are worth the effort and are sure to impress. They’re light and fluffy and oh-so-buttery! We made these with half all purpose flour and half whole wheat flour so you don’t have to feel quite so guilty about enjoying a few. The whole wheat flour also helps them hold up better when you dip them in your soup and that’s a bonus if ever there was one.

If you need some soup inspiration, we can’t get over this 13 Bean Minestrone from Girl Versus Dough and this 13 Bean Veggie Chili from Macheesmo. We also have a very nice collection of soups on Pinterest that you can check out here.

Happy baking!

Clover Leaf Rolls- buttery and fluffy and perfect for dipping in soup! // Bob's Red Mill // whole grain

Clove Leaf Rolls

Servings: 12 servings

Prep Time: 30 – 45 minutes | Cook Time: 15 minutes | Passive Time 1 hour 10 minutes

Ingredients

Instructions

Combine warm milk and sugar in a large mixing bowl. Add yeast and let sit while the yeast dissolves, about 5 minutes.

Add egg, egg yolk, and flours to the yeast mixture and mix with a dough hook on low or by hand until dough begins to form, 1 – 3 minutes, then add salt and mix briefly.

Increase speed to medium and begin to add soft butter one piece at a time or work into dough by hand one piece at a time, until incorporated. Continue to mix or knead until the dough is smooth and pulls away from the side of the bowl, about 10 – 15 minutes.

Transfer dough to a clean bowl, coat lightly with oil, and cover. Let rise in warm place until doubled in size, about 45 minutes.

Brush a standard 12-serving muffin tin with melted butter and set aside; reserve melted butter. Place dough on a lightly floured surface and divide into three equal pieces. Roll each piece into an 18-inch long rope. Divide each rope into 12 equal pieces and cover with a towel. Shape each piece into a small, smooth ball.* Place three balls, seam side down, into each muffin cup. Cover and let rise in a warm place until doubled in size, about 20 minutes. Meanwhile, preheat oven to 375°F.

Brush rolls with melted butter and bake until golden-brown, about 15 minutes, rotating pan halfway through baking. When rolls have baked, immediately brush with remaining melted butter and cool in pan for 5 minutes. Serve warm.

Recipe Notes

*If your kitchen is too warm and the dough begins to separate after rising, chill the dough in the refrigerator for about 30 minutes.  You will then need to increase the final rise time by 5 – 10 minutes.

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Cardamom and Fig Thumbprint Cookies: Exotic cardamom and sweet fig jam are a unique twist on the cookie plate staple: thumbprint cookies.  Making a thumbprint in each cookie and filling with jam is super fun for young bakers.  This recipe was developed in partnership with Orchard Choice California Fig Spreads. // Bob's Red Mill

Cardamom and Fig Thumbprint Cookies

by Cassidy Stockton in Recipes

How do you turn a thumbprint cookie into something spectacular? You flavor it with exotic cardamom and fill it with Orange Fig Jam from Valley Fig Growers. We developed this lovely holiday cookie in partnership with Valley Fig Growers as a way to celebrate their stellar products.

Cardamom and Fig Thumbprint Cookies: Exotic cardamom and sweet fig jam are a unique twist on the cookie plate staple: thumbprint cookies.  Making a thumbprint in each cookie and filling with jam is super fun for young bakers.  This recipe was developed in partnership with Orchard Choice California Fig Spreads. // Bob's Red Mill

These cookies are so easy to make and the warmth of cardamom makes them truly special this time of year. They’re especially fun for the kiddos- I mean, who doesn’t love jabbing your thumb into soft cookie dough?? Make a batch of these and place them in a small box with some tea for a thoughtful gift for your friends and neighbors.

If you can’t find the Valley Fig jam near you, you can use any type of jam you want, but we really think the figs make these cookies really special. Look for stores in your area that stock Valley Fig Growers spreads and dried figs here. Make these cookies gluten free by using our Gluten Free 1-to-1 Baking Flour in place of the all purpose flour.

Happy Baking!

Cardamom and Fig Thumbprint Cookies: Exotic cardamom and sweet fig jam are a unique twist on the cookie plate staple: thumbprint cookies.  Making a thumbprint in each cookie and filling with jam is super fun for young bakers.  This recipe was developed in partnership with Orchard Choice California Fig Spreads. // Bob's Red Mill

Cardamom and Fig Thumbprint Cookies

 

Servings: 40 cookies

Prep Time: 15 minutes | Cook Time: 15minutes | Passive Time: 10 – 60minutes

Ingredients

Instructions

Preheat oven to 350°F and line two baking sheets with parchment paper.

In a medium bowl, combine flour, cardamom, baking soda, and salt and set aside.

Combine butter and sugar until creamy. Add egg and vanilla and mix until combined. Add flour mixture and stir until thoroughly mixed.

Scoop cookies by the tablespoonfull onto the prepared baking sheets leaving about 1 inch of space between each. Press your clean thumb into the top center of each cookie, making a deep depression.

Fill each depression with fig jam. If desired, chill cookies for 1 hour before baking.

Bake at 350°F until the edges just begin to brown, about 15 minutes. Let cool for 10 minutes then dust with powdered sugar.

 

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Cranberry Pistachio Shortbread Cookies :: Festive red cranberries and green pistachios make these shortbread cookies perfect for Christmas cookie plates. // Bob's Red Mill

Cranberry Pistachio Shortbread

by Cassidy Stockton in Recipes

It’s no secret that I love shortbread cookies. I make them every year during the Christmas season. This year, I’m kissing my standard shortbread recipe goodbye in favor of this truly festive version from our test kitchen.

Cranberry Pistachio Shortbread Cookies :: Festive red cranberries and green pistachios make these shortbread cookies perfect for Christmas cookie plates. // Bob's Red Mill

Not only are they so pretty, but I love the tiny bits of cranberry and pistachios mixed throughout the cookies. It makes them special and this time of year demands special cookies. I plan to make a batch of these while I’m holed up at my family’s house in Idaho watching the snow fall. I’m not sure if Santa will get to enjoy any, but I am positive my family will be delighted.

Happy baking!

Cranberry Pistachio Shortbread Cookies :: Festive red cranberries and green pistachios make these shortbread cookies perfect for Christmas cookie plates. // Bob's Red Mill

Cranberry Pistachio Shortbread

Servings: 48 cookies

Prep Time: 15 minutes | Cook Time: 12 – 15 minutes | Passive Time: 4 hours

Ingredients

  • 3/4 cup Butter soft
  • 1/2 cup Cane Sugar
  • 1/2 cup Pistachios, finely chopped
  • 1/4 cup Dried Cranberries, finely chopped
  • 2 cup Unbleached White Fine Pastry Flour*
  • 1/4 tsp Salt

Instructions

With an electric mixer, beat together butter and sugar until light and fluffy. Mix in pistachios and dried cranberries. Add flour and salt and mix well to make a stiff dough.

Divide dough in half and roll each piece in wax paper to make a cylinder about 2 inches in diameter and 6 inches long. Refrigerate dough until firm, at least 4 hours.

Meanwhile, preheat oven to 350°F and oil baking sheets or line them with parchment paper.

Slice dough into rounds about 1/4 inch thick. Arrange about 1 inch apart on cookie sheets. Bake 12 minutes or until edges are browned. Let cookies cool on baking sheet for a few seconds and then remove to a wire rack and let cool completely.

If desided, dip cooled cookies in melted dark or white chocolate. Let chocolate set before serving.

*If you can’t get your hands on pastry flour, all purpose flour will work just fine here. Make these gluten free using our Gluten Free 1-to-1 Baking Flour or add cranberries and pistachios to our Gluten Free Shortbread Cookie Mix

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Sparkling Stars and Snowflake Cookies- made gluten free using our almond meal. Perfect family activity during the holidays. // Bob's Red Mill

Sparkling Stars and Snowflake Cookies – Gluten Free

by Lindsey Duncan in Gluten Free, Recipes

This recipe scores a big ol’ F all around (when F stands for Fun, Family, Festivity, and Flavor!) Who doesn’t love fun-shaped holiday cookies? Who doesn’t love them more when they are made of almond meal? And I demand to know who doesn’t love sparkles! If you’re looking for a fun, festive, family activity, get the whole gang together to help bake or decorate these delicious cookies. The recipe is super simple and the results are eye catching!

Sparkling Stars and Snowflake Cookies- made gluten free using our almond meal. Perfect family activity during the holidays. // Bob's Red Mill

Whether by choice or due to dietary restriction, many people are turning towards nut flours to replace grain flours in baking. Natural Almond Meal/Flour is a delicious grain-free option for paleo and primal diet bakers. Like all of our nut flours, our Natural Almond Meal/Flour is processed in our dedicated gluten free facility so Celiacs and those with gluten intolerance can bake worry-free. Ginger, cinnamon, and lemon zest give these treats a bit of a “pop” on your tongue – they aren’t spicy-hot, but they do carry some zing from the baking spices.

Sparkling Stars and Snowflake Cookies- made gluten free using our almond meal. Perfect family activity during the holidays. // Bob's Red Mill

We always encourage creativity around here so experiment with your decorations. If you like to hand-decorate with a pastry bag, just add more powdered sugar to the icing until it reaches a stiffness you like. Don’t forget the Sparkling Sugar – it’s what makes these cookies look to be freshly snowed upon as they twinkle on the cookie tray.

Sparkling Stars and Snowflake Cookies- made gluten free using our almond meal. Perfect family activity during the holidays. // Bob's Red Mill

Sparkling Stars and Snowflakes

Servings: 20 – 40 cookies, depending on shapes

Prep Time: 30 minutes | Cook Time: 15 – 20 minutes

Ingredients

Preheat oven to 350°F and line baking sheets with parchment paper.

Whip powdered sugar and egg whites until very light and fluffy, 4 – 5 minutes. Remove and reserve 1/2 cup.

Into remaining egg white mixture, fold in almond meal, spices, salt, and lemon zest. Mix until a solid dough forms.

Roll dough between two pieces of parchment or waxed paper to 1/4-inch thickness. Use cookie cutters to cut dough into shapes, rerolling the scrapes as many times as needed.

Transfer cookies to the prepared baking sheets. Ice each cookie with the reserved egg white mixture and sprinkle with sparkling sugar.

Bake at 350°F for 15 – 20 minutes. Let cool before serving.

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Holiday Tea Cookies made gluten free using our Gluten Free 1-to-1 Baking Flour and Hazelnut Meal // Bob's Red Mill // Easy, Kid Friendly

Holiday Tea Cookies – Gluten Free

by Lindsey Duncan in Gluten Free, Recipes

I am officially in the holiday spirit and these Holiday Tea Cookies were just the ticket to get me there. I can’t wait to tell you about them, but before I do, since this is my first blog post, allow me to introduce myself and give myself some recipe cred.

I’m Lindsey, a Marketing Coordinator here at Bob’s Red Mill, and you may see my posts on the blog every now and then. You’ll catch on very quickly that I write about many gluten free recipes. That’s no accident – I am the Resident Celiac/Gluten Free Guinea Pig on the Marketing team, so when Cassidy asked me to help her out with gluten free posts, I was on board right away! Here’s a fun factoid about me and Bob’s: I was diagnosed with Celiac Disease in Ohio where I am from almost 14 years ago and Bob’s Red Mill was my go-to brand I knew I could trust way back then and way across the country! I honestly can’t believe I have the privilege of working for this wonderful company here in Oregon now!

Enough about me, let’s talk about you and these Holiday Tea Cookies. You might call them Russian Tea Cakes, snowball cookies, or butterballs. A rose by any other name would smell as sweet (as these cookies do,) so whatever you know them as, these cookies are tasty!

Holiday Tea Cookies made gluten free using our Gluten Free 1-to-1 Baking Flour and Hazelnut Meal // Bob's Red Mill // Easy, Kid Friendly

If you haven’t tried our Gluten Free 1-to-1 Baking Flour, you simply must, and here we’ve provided a wonderful recipe in which you can use it. What’s so great about the 1-to-1 is that no one knows that it’s gluten free! We put together a stellar blend of light and fluffy rice flour with potato starch, sorghum flour, and tapioca flour. Xanthan gum is already in the mix, giving your baked goods the lift and stretch they need for the best texture. You truly can use the Gluten Free 1-to-1 flour as a direct replacement for all-purpose (wheat) flour in your favorite baking recipes. This is incognito gluten free.

These cookies feature another of my favorite products, our Hazelnut Flour/Meal. Hazelnuts are deliciously flavorful and nutty, plus we love them even more because they are basically grown in our backyard (okay not literally, but they are from Oregon just like we are!) All of our nut flours are processed in our gluten free facility so you can bake worry free.

Here’s a confession: I’m more of a cook than a baker, so I was so grateful my first baking assignment is nearly fool-proof. While this recipe is kid-friendly, I know kiddos can have a short attention span and these babies need to sit in the fridge for a couple of hours, so here’s the secret: whip up the butter/flour mixture during nap time and refrigerate. Then when the kids are ready to “help” (and/or throw powdered sugar around,) pull the cookies out and let the little ones roll the dough balls in the powdered sugar and place on the baking sheet. They’ll be proud to know they helped out!

Let us know what you think in the comments below; happy baking!

Holiday Tea Cookies made gluten free using our Gluten Free 1-to-1 Baking Flour and Hazelnut Meal // Bob's Red Mill // Easy, Kid Friendly

Holiday Tea Cookies

Servings: 40 cookies

Prep Time: 25 minutes | Cook Time: 10 – 12 minutes |Passive Time: 2 hours or overnight

Ingredients

Instructions

Line a baking sheet with parchment paper and set aside.

In a bowl, combine butter, ½ cup powdered sugar and vanilla extract until very creamy, about 4 minutes. Meanwhile, mix together Bob’s Red Mill Gluten Free 1-to-1 Baking Flour and Hazelnut Meal and salt in a small bowl.

Add flour mixture to the butter mixture and mix until just combined.

Scoop cookie dough into approximately 1-inch wide balls and place on prepared baking sheet. Wrap baking sheet in plastic wrap and refrigerate cookie dough for at least 2 hours or overnight.

When ready to bake cookies, preheat oven to 375°F and line baking sheets with parchment paper. Place remaining 2 cups of powdered sugar in a large bowl.

Toss cookies in powdered sugar to coat and place on prepared baking sheets about 1-inch apart. Bake until the bottoms are lightly browned, 10 – 12 minutes. Immediately and carefully roll hot cookies in powdered sugar and transfer to a rack to cool completely.

Toss cookies a third time in powdered sugar once completely cooled.

 

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Light and fluffy whole grain Pumpkin Bars with Cream Cheese Frosting perfect for Thanksgiving! // Bob's Red Mill

Bake Your Love + Pumpkin Bars with Cream Cheese Frosting

by Cassidy Stockton in Contests, Recipes

At Bob’s Red Mill, baking is near and dear to our hearts. In fact, you could say baking with love is how we got into this crazy whole grain business in the first place. After all, Bob’s Red Mill was born out of our founder Charlee’s passion for baking with whole grains for her family. Nothing says “I love you” quite like a plate of perfect chocolate chip cookies or a freshly baked loaf of gluten free bread. When you bake for someone you care about, love is infused in the process.

Baking Contest Kitchen Aid 2

To celebrate love and baking, we’re having a contest! Show us how you bake with love on Instagram and you could win a Kitchenaid® Artisan 5-Quart Stand Mixer (cherry red, of course) + $500 cash! Tag up to FIVE Instagram photos with #BRMBakeYourLove and confirm your entry here: http://bit.ly/bakeyourlove. Contest ends 12/12/15. For full rules, prizes and and entry requirements, please visit this site: http://bit.ly/bakeyourlove

Speaking of love, we LOVE these pumpkin bars! They’re like pumpkin cake with a cream cheese frosting, so light and fluffy and easy to make. Enjoy! 

Light and fluffy whole grain Pumpkin Bars with Cream Cheese Frosting perfect for Thanksgiving! // Bob's Red Mill

Pumpkin Bars with Cream Cheese Frosting

Ingredients        

Pumpkin Bars

  • 2-1/4 cups Whole Wheat Pastry Flour
  • 2 tsp Baking Powder
  • 1/2 tsp Salt
  • 1 tsp ground Cinnamon
  • 1/2 tsp ground Ginger
  • 1/4 tsp ground allspice
  • 1/4 tsp ground Clove
  • 1/4 tsp ground Nutmeg
  • 1 cup Butter soft
  • 1/2 cup Cane Sugar
  • 1/4 cup Brown Sugar
  • 2  Eggs
  • 1 tsp Vanilla Extract
  • 1 cup Pumpkin Puree
  • 1/2 cup Sour Cream

Cream Cheese Frosting

  • 1 cup Cream Cheese soft
  • 1/2 cup Butter soft
  • 2 cup Powdered Sugar

Instructions

Preheat oven to 350°F. Oil a 9×13-inch pan and line the bottom with parchment paper; set aside. In a medium bowl, mix together whole wheat pastry flour, baking powder, salt, and spices; set aside.

In a large bowl, mix together butter and sugars until light and fluffy. Add eggs and vanilla and scrape down the bowl as needed. Add pumpkin puree and sour cream and mix well. Blend in dry ingredients until just incorporated.

Pour batter into prepared pan and spread evenly. Tap the pan lightly to work out any air bubbles. Bake until a toothpick inserted into the center comes out clean, 30 – 35 minutes. Let cool completely before frosting.

In a large bowl, mix softened cream cheese and butter until well combined. Add powdered sugar and mix until light and fluffy, about 3 – 5 minutes.

Remove bars from pan and remove parchment paper. Frost with cream cheese frosting then cut into 2×3-inch bars or into the desired size and shape.

About The Author
Cassidy Stockton Google: Cassidy Stockton
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