Orca Bean Soup: Velvety roasted squash, spiced Orca Beans and fragrant rosemary lend a comforting earthiness to this cold-weather soup. / Bob's Red Mill

Orca Bean Soup with Squash, Greens and Ginger

by Cassidy Stockton in Recipes

It’s no secret that we have a food crush on Gregory Gourdet (pictured below in his element), Executive Chef at Departure here in Portland. I mean, he’s the epitome of cool and an absolute sweet heart. Plus, he loves real food and is incredibly accommodating for dietary needs at his restaurant. What’s not to love? We’ve partnered with him several times over the last few years and when we started looking for chefs to work with our orca beans, he immediately jumped on board. He made two dishes for us, and this is the first one. We’ll share his other dish, along with two dishes from the fabulous folks at Ox soon.

Executive Chef Gregory Gourdet of Departure Restaurant and Lounge

Velvety roasted squash, spiced Orca Beans and fragrant rosemary lend a comforting earthiness to this cold-weather soup. This soup has a lot going on, but is very easy to prepare (especially if you have a pressure cooker) and allows you to look like you worked really hard on this incredible dish.

Having spent a few (*cough* 10) years working with chefs, I’ve come to learn an important difference between food bloggers and chefs. Chef recipes are typically far more complicated (as you’ll see when we share the other recipes from this project). I don’t think it’s because they want a recipe to be challenging. I think they just know a lot about food and how each ingredient plays out in a dish. Food bloggers tend to be quite familiar with a home kitchen and what ingredients and techniques a home cook will find accessible.

Don’t let this scare you. Let me break it down for you, because, you guys, this recipe is awesome!

  • Can’t find orca beans? Use black beans.
  • Don’t like spicy stuff? Use plain orca beans (or black beans) and adjust the seasoning of the finished soup accordingly.
  • No pressure cooker? Cook the beans according to package directions and season according to the recipe.
  • Want this recipe to be fully vegetarian/vegan? Choose vegetable stock instead of chicken stock.
  • Don’t have collards? Try kale for a similar texture.
  • Ugh. So much roasting!! I know, but it’s worth it. If you’re cooking your beans from scratch, roast the veggies while the beans cook. We’ve linked up to some techniques below. I’d say you could use regular veggies, but it won’t taste nearly as good.

Orca Bean Soup: Velvety roasted squash, spiced Orca Beans and fragrant rosemary lend a comforting earthiness to this cold-weather soup. / Bob's Red Mill

Orca Bean Soup with Squash, Winter Greens, Rosemary, Ginger

Created by: Gregory Gourdet, Executive Chef, Departure Restaurant + Lounge, Portland, OR

Serves 4

  • 4 Tbsp roasted Garlic
  • 4 Tbsp minced Ginger
  • 3 Tbsp Olive Oil
  • 1 Tbsp Salt
  • 8 cups Chicken Stock
  • Spicy Orca Beans (recipe follows)
  • 4 cups roasted Carrots, sliced
  • 4 cups roasted Squash of your choice
  • 4 cups Collard Greens, chopped
  • 1 diced Apple
  • 1 Tbsp chopped Rosemary
  • 2 Tbsp Apple Cider Vinegar
  • Salt
  • Olive Oil
  • Sliced Scallions

Directions:
In a soup pot sauté garlic and ginger in oil with 1 Tbsp salt. Add stock and bring to a
simmer. Add Spicy Orca Beans, carrots, squash, collards, apple, and rosemary. Simmer for 10 minutes. Season with apple cider vinegar and salt to taste. Garnish each serving with olive oil and scallions.

Spicy Orca Beans:

Directions:
Rinse and drain Orca Beans. Put in large bowl and add enough water to cover beans by 3 inches. Place in the refrigerator and let soak overnight. The next day, drain and rinse beans and put in a pressure cooker with sautéed garlic, chili, and water. Cook on high pressure for 8 minutes.

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Cannellini Herb Dip makes a perfect appetizer, snack, and sandwich spread. | Bob's Red Mill | vegan

Cannellini Herb Dip

by Cassidy Stockton in Meatless Mondays, Recipes

Cannellini beans, also known as white kidney beans, are very creamy and make a perfect base for dips and we LOVE this dip! For one, it’s bright green, which makes it a fun thing to serve. For another, it’s incredibly flavorful and pairs well with veggies, crackers and bread. Finally, beyond the bean cooking time, it’s crazy easy and fast to whip up. Make it for an appetizer, use it as a sandwich spread, serve it for dinner as a condiment, whatever, just make it, because it’s that good.

Cannellini Herb Dip makes a perfect appetizer, snack, and sandwich spread. | Bob's Red Mill | vegan

Cannellini Herb Dip

Ingredients

  • 1 cup Cannellini Beans, rinsed
  • 1 tsp Salt
  • 4 cups Water
  • 1 Tbsp chopped fresh Rosemary
  • 1/4 cup chopped fresh Parsley
  • 2 garlic cloves
  • 1 tsp lemon zest
  • 1 Tbsp lemon juice
  • 1/4 cup olive oil

Instructions

Place rinsed Bob’s Red Mill Cannellini Beans, salt and water in a medium pot. Cover and bring to a boil.

Reduce heat to medium-low and simmer until beans are soft, 60 – 90 minutes.

Remove beans from heat and strain, reserving cooking liquid.

In a food processor or blender, combine beans, herbs, garlic, lemon zest and juice, and olive oil. Process until smooth, adjusting consistency with reserved cooking liquid as desired.

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Fall Harvest Stew - easy to prepare, makes a huge batch and is perfect for pairing with cornbread. Hello, fall! Bob's Red Mill

Fall Harvest Stew

by Sarena Shasteen in Recipes

Finally, the weather here in Atlanta is starting to get cooler. With the new seasonal crispness in the air, comes my need to cook comfort foods. I’ve been daydreaming about Brunswick stew lately. It’s a stew from my childhood that we used to make huge batches of to stock up the freezer for the cooler seasons. I haven’t had it in years and I thought it was time to bring it back into my life. Also, now that our schedules have gotten so busy with the kids in school and cross country practice every night, having a stocked freezer is really helpful to ease the craziness that can occur in the evenings.

Fall Harvest Stew - easy to prepare, makes a huge batch and is perfect for pairing with cornbread. Hello, fall! Bob's Red Mill

The only meat I eat these days is fish, so I came up with a vegetarian version to satisfy my childhood craving. This stew has all the sweet hardiness of good old fashioned Brunswick stew, however, I substituted cabbage for the traditional meats of beef, pork and chicken. You could use shredded cabbage to give it more of the texture of the true shredded meaty Brunswick stew, but I like chunkier stews, personally, so I used larger slices of cabbage. Also, since my youngest is against all things that have lima beans in it, I used flageolet beans. These beans were perfect in my fall harvest stew! They are so creamy in texture, yet firm enough that they didn’t fall apart when cooked in the stew.

Fall Harvest Stew - easy to prepare, makes a huge batch and is perfect for pairing with cornbread. Hello, fall! Bob's Red Mill

This recipe makes a huge batch. Feel free to cut it in half, add meat if you like and change up the vegetables to suit your taste. That is my favorite part about making soups and stews. The ingredient combinations are endless and you can make them your own based on what your family likes. This stew freezes wonderfully and is even better when made the day before serving so the flavors have time to come together. It’s the perfect cool weather meal to serve on it’s own or with a side of Bob’s Red Mill cornbread (which is what I did) or a nice hearty warm sandwich. I added a few more dashes of hot sauce to my bowl since I like spicy foods. I hope you enjoy this as much as our family does.

Fall Harvest Stew - easy to prepare, makes a huge batch and is perfect for pairing with cornbread. Hello, fall! Bob's Red Mill

Fall Harvest Stew

makes 29 cups

  • 1  large head of Cabbage (about 1 1/2lbs), thinly sliced
  • 1-1/2 cups Bob’s Red Mill Flageolet Beans
  • 5 medium Yukon Gold Potatoes (about 2 lbs), cubed
  • 3 medium Carrots (about 1/2 lb), sliced
  • 1 medium Onion (about 1/2 lb), diced small
  • 4 cups Vegetarian Broth
  • 2 cups Water, plus additional as needed
  • 1- 28 oz can Crushed Tomatoes
  • 1- 28 oz can Diced Tomatoes
  • 1- 12oz bag Frozen Corn
  • 1- 14.75 oz can Cream Style Corn
  • 3/4 cup Natural Ketchup
  • 1/4 cup Dark Brown Sugar
  • 2 Tbsp Worcesteshire Sauce
  • 2 Tbsp Apple Cider Vinegar
  • 1 Tbsp Franks Red Hot
  • 1/4 tsp Liquid Smoke

Place the cabbage through diced tomatoes in a large stock pot. Bring to a boil, then lower the heat to medium low and cook 2 1/2 hours or until the beans are cooked. Stir occasionally and add water as needed. When beans are cooked, add the corn through liquid smoke and cook for an additional 15 to 30 minutes.

***

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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Tavce Gravce: Macedonian-style baked beans are a perfect vegetarian dish for fall. Bob's Red Mill

Macedonian Baked Beans (Tavce Gravce)

by Cassidy Stockton in Recipes

This version of the traditional Macedonian dish, Tavce Gravce, is made using our beautifully dappled cranberry beans for a hearty side dish that pairs well with nearly any meat or roasted vegetable. Naturally vegetarian, this dish can even be served as a main dish with a green salad and sprinkled with feta cheese. Tavce gravce is similar to American baked beans, but it is not sweet like the brown sugar versions we see so often. Instead, this dish is spicy and filling, a perfect dish for football season, for enjoying after raking all those leaves up, for warming your insides after apple picking… in other words, perfect for fall.

Tavce Gravce: Macedonian-style baked beans are a perfect vegetarian dish for fall. Bob's Red Mill

Tavce Gravce

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

Prep Time: 15 minutes | Cook Time:  90 – 110 minutes | Yield: 4 – 8 servings

  • 3 Tbsp + ¼ cup Organic Canola Oil, divided
  • 1 ½ cups chopped Yellow Onion (about 1 large)
  • 2 Tbsp diced canned Chipotles in Adobo
  • 1 Bay Leaf
  • 2 cups Bob’s Red Mill Cranberry Beans, sorted and rinsed
  • 6 cups Water
  • 2 Tbsp Paprika
  • 1 tsp Salt
  • 2 cups thinly sliced Yellow Onion (1 large)

Step 1

Heat 1 Tbsp canola oil in a medium pot over medium-high heat.  Add chopped onion and sauté until soft, about 5 minutes.

Step 2

Add diced chipotles, adobo sauce, bay leaf, Bob’s Red Mill Cranberry Beans and water.  Cover, increase heat to high and bring to a boil.  Reduce heat to medium-low and simmer until beans are soft 60 – 80 minutes.  Remove from heat.  While beans are cooking, preheat oven to 400°F.

Step 3

In a small sauté pan, heat ¼ cup canola oil over medium heat.  Add paprika and stir until fragrant, 1 – 2 minutes.  Add to beans along with salt and mix well.  Remove bay leaf from beans.

Step 4

In a medium sauté pan, heat the remaining 2 Tbsp of oil over medium heat.  Add sliced onion and cook until soft, about 5 – 10 minutes.

Step 5

Transfer beans to a 9×9-inch baking pan and top with sautéed sliced onions.  Bake until the top is crusty, about 30 minutes.  Cool 15 minutes before serving.

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10 Killer Chili Recipes for fall! Vegetarian, Gluten Free, Meat-heavy, Green, White, we have all types listed! | Bob's Red Mill

10 Killer Chili Recipes

by Cassidy Stockton in Recipes

We’re celebrating the beauty of beans this month and today we’re all about the chili. Hearty, warming and full of wonderful protein, bean-based chili is one of our favorite things about fall. We have an extensive line of beautiful Heritage Beans that make it fun to experiment with the many flavors, colors and textures of beans and what better way to use them than chili? Chili can go so many different ways—hot and spicy, mild and tomato-y (is that even a word??), green, white, vegetarian, meat-lovers-style—and be cooked up in a pinch or left in a slow cooker to simmer to perfection. There is a chili for everyone, truly. In honor of September and the advent of cool weather, we’ve gathered together ten of our favorite chili recipes just in time for tailgating season. Simmer on!

10 Killer Chili Recipes for fall! Vegetarian, Gluten Free, Meat-heavy, Green, White, we have all types listed! | Bob's Red Mill

  1. Green Chili with Pork: Jalapenos and hominy simmer with pork in this tomato-less chili from Epicurious.
  2. Anasazi Bean Chili with Roast Beef: thick and hearty, this chili combines ansazi beans with corn, peppers and roast beef.
  3. White Bean Chicken Chili: one of our restaurant’s best-selling dishes, this white chili is mild, but flavorful.
  4. Buffalo-style Quinoa Chili: quinoa and black beans are enhanced with Frank’s Red Hot and topped with blue cheese for a hearty, spicy chili (vegetarian).
  5. Spicy Black Bean and Lentil Chili: thick and hearty, this chili from Half Baked Harvest is topped with Cotija Guacamole and Chipotle Sweet Potato Fries for a meal sure to please vegetarians and meat-eaters alike (vegetarian).
  6. Crockpot Shredded Chicken Fajita Chili: a garbanzo bean based chili with a kick that can be made in a slow cooker for those days when you just want to let things simmer.
  7. Short Rib Chili: a thick, spicy chili with short rib meat and crushed tortilla chips from Food52. 
  8. Simple Taco Soup: okay, technically not chili, but taco soup is right up there in spicy, beany goodness. This version is from Taste of Home.
  9. Orca Bean Chili: made with our beautiful orca beans, this chili is a white chili with a mild spiciness (vegetarian).
  10. Sweet Potato Black Bean Chili: the sweetness of sweet potatoes pair beautifully against spicy chilies and smoky paprika (vegetarian).
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Literally translated to pasta and beans, Pasta e Fagioli is a traditional Italian peasant dish made from simple ingredients perfect as a main dish for lunch or dinner. // Bob's Red Mill

Pasta e Fagioli

by Cassidy Stockton in Recipes

Literally translated to pasta and beans, Pasta e Fagioli is a traditional Italian peasant dish made from simple ingredients perfect as a main dish for lunch or dinner. Falling somewhere between soup and stew, pasta e fagioli is just the kind of comfort food we long for as the days turn cooler. Combining macaroni pastsa with our cranberry beans, fresh herbs and pancetta, our version of pasta e fagioli is rich and flavorful. Pair this with crusty Italian bread and a fresh green salad for a delightful meal.

Literally translated to pasta and beans, Pasta e Fagioli is a traditional Italian peasant dish made from simple ingredients perfect as a main dish for lunch or dinner. // Bob's Red Mill
Pasta e Fagioli

Prep Time: 15 minutes | Cook Time:  70 – 100 minutes | Yield: 8 servings

Ingredients

  • 2 Tbsp Oil
  • 1 cup Chopped Onion (1 small onion)
  • 3 oz Pancetta, chopped
  • 2 tsp minced Garlic (about 4 cloves)
  • 4 sprigs fresh Thyme
  • 1 sprig fresh Rosemary
  • 1 Bay Leaf
  • ¼ tsp Red Pepper Flakes
  • 1 cup Bob’s Red Mill Cranberry Beans, sorted and rinsed
  • 8 cups low-sodium Chicken Broth
  • 1 cup dry Macaroni
  • 1 tsp Salt
  • Parmesan cheese for garnish

Step 1

In a large soup pot, heat oil over medium heat.  Add onion, pancetta and garlic and sauté until onion is soft, about 5 minutes.  Add herbs and red pepper flakes, Bob’s Red Mill Cranberry Beans and chicken broth.  Cover and bring to a boil, then reduce heat to medium-low and simmer until beans are soft, 60 – 90 minutes.

Step 2

When beans are soft, remove herbs and discard.  Remove 1 cup of bean mixture and puree in a blender*; reserve.

Step 3

Add macaroni to pot, increase heat to a boil and cook until pasta is soft, about 10 minutes.   When macaroni is cooked through, remove from heat and stir in salt and pureed beans.  Garnish with parmesan cheese.

*Blending will make a creamy consistency, but is not required.

Tips:

  • Save time during cooking by using a pressure cooker to make the beans. 
  • Make this vegetarian by omitting the Pancetta and using vegetable broth in place of chicken broth. We recommend adjusting the seasonings and adding a bit of salt, as the Pancetta brings a lot of the flavor to this recipe. 
  • Make this gluten free by choosing gluten free macaroni.
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Cannellini Herb Dip: Creamy cannellini beans are blended with fresh herbs for a green, festive dip that everyone will enjoy.  // Bob's Red Mill // gluten free, vegan

3 Remarkable Bean Dips

by Cassidy Stockton in Recipes

September is here and that means FOOTBALL season is upon us again. Whether or not you like football, it makes for a great reason to get together with friends and enjoy good food while watching (or ignoring) the game. A quintessential menu item is bean dip and we thought we’d share three of our favorite bean dips that break out of the 7-layer mold and are so delicious you might not even realized they’re bean dips at all. Forget that can of refried beans and try one of these stellar, easy dips that pair perfectly with chips and veggies for a new addition to your party menu.

Spicy Bengali Dip: Chana Dal is blended with ginger, lime, garlic and Serrano chilies for a truly memorable bean dip with a kick!

Spicy Bengali Dip: Chana Dal is blended with ginger, lime, garlic and Serrano chilies for a truly memorable bean dip with a kick! | Bob's Red Mill | gluten free, vegan

Mung Bean Hummus: A simple bean spread made with mung beans instead of garbanzo beans for a creamy dip that can be whipped up in no time.

Mung Bean Hummus: A simple bean spread made with mung beans instead of garbanzo beans for a creamy dip that can be whipped up in no time. | Bob's Red Mill gluten-free, vegan

Cannellini Herb Dip: Creamy cannellini beans are blended with fresh herbs for a green, festive dip that everyone will enjoy.  Cannellini Herb Dip: Creamy cannellini beans are blended with fresh herbs for a green, festive dip that everyone will enjoy. // Bob's Red Mill // gluten free, vegan

 

Three Stellar Bean Dips for Every Occasion- Spicy Bengali Dip, Mung Bean Hummus, and Cannellini Herb Dip. Perfect for football season and holiday parties. // Bob's Red Mill // vegan, gluten free
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Pistachio Date Pudding Cake- Mediterranean flavors and whole grain bulgur make a healthy yet luscious dessert.  | Bob's Red Mill

Pistachio Date Pudding Cake

by Cassidy Stockton in Recipes

Hold the phone, pistachio pudding cake?? What kind of Bob’s Red Mill recipe is this? Rest assured, friends, this is not some cake made with boxed pistachio pudding (though we’re not necessarily knocking that kind of cake). This is an entirely different kind of cake made using bulgur (remember when we promised a sweet recipe on Tuesday?) and the warm flavors of cardamom, honey and dates that toes the line between pudding and what we typically think of as cake.

Pistachio Date Pudding Cake- Mediterranean flavors and whole grain bulgur make a healthy yet luscious dessert.  | Bob's Red Mill

I adore the Mediterranean flavors our test kitchen used here and am crazy about the fact that this uses bulgur as the base of this dessert (whole grains for the win!). Serve this with a drizzle of cream as suggested below or get crazy and add a dollop of vanilla ice cream for a decadent dessert.

Pistachio Date Pudding Cake- Mediterranean flavors and whole grain bulgur make a healthy yet luscious dessert.  | Bob's Red Mill

Pistachio Date Pudding Cake

Ingredients

  • 1-3/4 cups Water
  • 1/2 cup Dates chopped
  • 1/4 cup Honey
  • 1/4 cup Orange Juice
  • 1 tsp Orange Zest
  • 1/2 cup Golden Bulgur
  • 1/2 tsp Salt
  • 2 Eggs divided
  • 3/4 cup Milk
  • 1/4 tsp Ground Cardamom
  • 1/2 cup Pistachios chopped

Instructions
In a medium saucepan, combine water, dates, honey, orange juice and orange zest. Bring to a boil, reduce heat to low and simmer until dates are tender, stirring occasionally, about 10 minutes.

Add Golden Bulgur and salt, cover and cook until tender, about 20 minutes. Remove from heat and let cool, uncovered, for 10 minutes, stirring often.

Meanwhile, preheat the oven to 350°F. Butter an 8-inch square baking dish.

Whisk yolks, milk and cardamom until combined. Mix in bulgur and pistachios.

Whip egg whites to stiff peaks. Fold the whites into the bulgur mixture then transfer the mix to the prepared baking dish.

Bake until puffed and golden brown, about 30 – 40 minutes. Garnish with cream, honey and salted pistachios, if desired.

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Spicy Pilavi is a Turkish dish using whole grain bulgur, tomatoes, bell peppers and onions. Easy and quick to prepare. | Bob's Red Mill

Spicy Pilavi

by Cassidy Stockton in Recipes

An incredibly versatile ingredient, Golden Bulgur is parboiled, cracked, soft white wheat. White wheat has a mild flavor and light hue, making it perfect for sweet and savory applications for every meal of the day. Later in the week, we’ll be sharing a delightful sweet dish made using this grain, but today it’s all about the savory.

Pilavi is a Turkish version of a pilaf. Pilaf is a simple grain dish that is cooked with broth and often seasoned with onions and other vegetables. Pilafs can be found in nearly every culture and are typically just a side dish that can accompany more flavorful fare.

Spicy Pilavi is a Turkish dish using whole grain bulgur, tomatoes, bell peppers and onions. Easy and quick to prepare. | Bob's Red Mill

Being the whole grain fanatics that we are, a simple pilaf is not enough. Our pilaf is not happy to just grace a table with its presence. No, our pilaf wants to take center stage and this Spicy Pilavi does just that. Combining tomatoes, bell peppers, onions, garlic and red pepper flakes for a meal that is easy to prepare and even easier to enjoy, this spicy dish is a perfect partner to grilled meats and roasted vegetables.

More than anything, I love how quickly this dish comes together. Bulgur is a whole grain super hero in the fast meal-prep department, making it ideal for weeknights. If you’ve got sensitive eaters, feel free to scale back on the red pepper flakes. Make this gluten free by choosing our Buckwheat Kasha instead of Bulgur and make it vegan by replacing the honey with your favorite vegan sweetener.

Spicy Pilavi is a Turkish dish using whole grain bulgur, tomatoes, bell peppers and onions. Easy and quick to prepare. | Bob's Red Mill

Spicy Pilavi

Ingredients

  • 2 Tbsp Olive Oil
  • 1 cup Onion diced (about 1 medium)
  • 1 cup Yellow Bell Pepper chopped (about 1 medium)
  • 1 tsp Garlic minced (about 1 clove)
  • 1 Tbsp Tomato Paste
  • 1-1/2 cups Tomatoes diced (about 2 medium)
  • 1-1/2 cups Water
  • 1 cup Golden Bulgur
  • 3/4 tsp Salt
  • 1/2 tsp Ground Black Pepper
  • 1/4 tsp Red Pepper Flakes
  • 1 Tbsp Lemon Juice
  • 2 tsp Honey
  • 1/4 cup Parsley chopped
  • 1/4 cup Green Onion sliced
  • 1 Tbsp Mint minced

Instructions
Heat olive oil in a deep sauté pan over medium heat. Add onion and cook until soft, about 5 – 7 minutes.

Add yellow bell pepper and garlic and cook until peppers are soft, about 3 – 4 minutes.

Add tomato paste and mix well, then add tomatoes and cook until soft, 1 – 2 minutes. Add water, Bob’s Red Mill Golden Bulgur, salt, pepper and red pepper flakes. Bring to a boil then reduce heat to low, cover and cook until bulgur is tender, 10 – 15 minutes, stirring occasionally. Mix in lemon juice, honey and herbs.

 

Spicy Pilavi is a Turkish dish using whole grain bulgur, tomatoes, bell peppers and onions. Easy and quick to prepare. | Bob's Red Mill
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Deliciously gooey Blackberry Cobbler made using our Gluten Free Muesli  // Bob's Red Mill

Gluten Free Blackberry Muesli Cobbler

by Sarena Shasteen in Gluten Free, Recipes

Our family loves Bob’s Red Mill Muesli! It’s such a versatile product to work with in my baking, it’s delicious and even better, it’s good for you! You really can’t beat any of that. I’m constantly coming up with different uses for it other than just using it as a cereal, though that is a great way to eat it too!

It seems like we have been hosting quite a few brunches these days. With everyone’s busy schedules, brunch allows people to either relax and get up slowly  on the weekends or, if their kids have a sports event, they can make that without being too rushed. It also allows our friends with little ones the opportunity to be home in time to put their babies to bed on time. Besides, I could eat breakfast any time of day, so this allows me the chance to sneak in an extra breakfast.

Deliciously gooey Blackberry Cobbler made using our Gluten Free Muesli  // Bob's Red Mill

I was trying to come up with a different dessert to go with brunch and decided to incorporate Bob’s Red Mill Muesli in my old cobbler recipe. As you will see, I ground some of it up to use in the batter and then used it in the crumb topping. The addition of the muesli really made this dish into something of its own. The whole grain flavor of the oatmeal combined with the dried fruit from the muesli along with the fresh blackberries and crispy sugary topping…WOW, this was such a great treat to end our brunch. We served it with vanilla ice cream, but you could also use yogurt too. My husband suggested a lemon sorbet for next time. The great thing is that the flavor combinations are endless with the fruit you choose. I can’t wait to try this with apples in the fall after we go apple picking!

Deliciously gooey Blackberry Cobbler made using our Gluten Free Muesli  // Bob's Red Mill

Gluten Free Blackberry Muesli Cobbler

Crumb Topping

Butter an 8 x 8 baking dish. Preheat oven to 375°.

In a large mixing bowl, combine the flour, muesli, sugar and baking powder. Next add the milk whisking until well mixed. Pour the batter into the buttered dish. Next evenly distribute the blackberries over the batter. Place in the preheated oven and bake for 30 minutes.

Prepare crumb topping by mixing together the muesli, flour, sugar and cinnamon in a bowl. Next, using a fork, cut in the cold butter until the mixture resembles a coarse crumb. Evenly distribute the crumb topping onto the cobbler after it has baked for 30 minutes. Sprinkle the remaining tablespoon of sugar on top. Place the cobbler back in the oven and bake for an additional 25 to 30 minutes or until the cobbler is golden brown. Serve warm.

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.

 

Deliciously gooey Blackberry Cobbler made using our Gluten Free Muesli  // Bob's Red Mill
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