Vegan warm French Green Lentils make a quick and easy weeknight meal. Perfect for meatless mondays and suitable for a gluten free diet.  #bobsredmill

{Meatless Mondays} Warm French Lentils

by Cassidy Stockton in Birdspotter, Meatless Mondays

This is one of those perfect meals that takes minimal effort and can be made quickly on a weeknight. The earthy, slightly spicy flavor of lentils mingle with onions, carrots and garlic for a meal that will warm you on a cold, wet Spring day, of which we have plenty in Oregon. Pair this with warm, crusty bread and a green salad for an easy main dish or use it as a side accompaniment with your favorite protein.

If you haven’t done so recently, be sure to visit our website for $1.00 off coupon good for any product. 

Vegan warm French Green Lentils make a quick and easy weeknight meal. Perfect for meatless mondays and suitable for a gluten free diet.  #bobsredmill

Warm French Lentils

Prep Time:  15 minutes | Cook Time:  20 minutes | Yield: 4 servings

  • 1 cup Bob’s Red Mill Petite French Green Lentils
  • 1 Bay Leaf
  • 2 ½ cups Water
  • ¼ cup + 2 Tbsp Olive Oil, divided
  • 1 cup thinly sliced Onion (about ½ large)
  • 1 cup diced Carrots (about 2)
  • 1 tsp minced Garlic
  • 2 Tbsp Red Wine Vinegar
  • 1 Tbsp Dijon Mustard
  • 1 tsp Salt
  • 1 tsp ground Black Pepper

Step 1

Sort and rinse Bob’s Red Mill Petite French Green Lentils.  Combine lentils, bay leaf and water in a pot and bring to a boil.  Reduce heat and simmer, uncovered, until lentils are tender, about 20 minutes.  Remove bay leaf and drain.

Step 2

While lentils are cooking, heat 2 Tbsp oil in a sauté pan over medium heat.  Add onions and carrots and cook, stirring often, until the onions are tender, about 10 minutes.  Add garlic and cook until fragrant, one additional minute.

Step 3

Meanwhile, whisk together vinegar, mustard, salt, pepper and remaining ¼ cup olive oil.

Step 4

Combine lentils and sautéed onions and carrot with dressing.  Serve warm.


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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
  • 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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What is it Wednesday | Bob's Red Mill

What is it? Wednesday: Date Sugar

by Cassidy Stockton in What is it? Wednesday

Welcome to What is it? Wednesdays! Every other Wednesday, we’ll explore a different ingredient or product in depth. We’ll be covering the benefits, uses and common misconceptions about each. If you have any requests, leave them in the comments and we’ll work them into the schedule. 


What is Date Sugar? Date sugar is one of those rare sugars that is pretty much what you’d expect- ground, dried dates. Our date sugar has a small amount of oat flour added to help prevent clumping, but if you’re familiar with this product, this doesn’t always work. One of the most frustrating things about date sugar is it’s ability to form into one solid brick. I think you could build houses with date sugar bricks. It’s sweet, but not as sweet (in my opinion) as cane sugar, light tan in color and granulated (unless it’s become a brick, that is). On that note…

How do you soften Date Sugar? The best trick we’ve learned in the years of selling date sugar is to place the date sugar in the microwave for a few seconds until it begins to soften.

What is it? Wednesday: Date Sugar | Bob's Red Mill @bobsredmill

How do you use Date Sugar? Date sugar can replace white sugar cup for cup. If you desire your baked goods to be less sweet, we recommend 2/3 cup date sugar to replace 1 cup white sugar. It works well sprinkled on cereal and baked goods, but this is not the sugar you want to sweeten your hot drinks with. It will not fully dissolve.

Does Bob’s Red Mill Date Sugar contain sulfites or nitrates? No, our date sugar is simply dates and oat flour.

What kind of dates are used? Our date sugar is made from the Deglet Noor variety of dates.

Is Bob’s Red Mill Date Sugar vegan? Yes, our date sugar is suitable for a vegan diet.

Is Bob’s Red Mill Date Sugar gluten free? While date sugar is inherently gluten free, we do not package it in our gluten free facility or test it for gluten. Because of the nature of oats and their risk of cross contact with wheat, we do not recommend those on a strict gluten free diet use our date sugar.

Is Date Sugar suitable for diabetics? Every individual is unique and may react differently to date sugar, but generally speaking date sugar has a GI of 23 versus white sugar’s GI of 80. This may be a better choice for diabetics.

Try it! This recipe for Apple Spice Muffins (pictured above) is a great jumping off point for date sugar.

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Cassidy Stockton Google: Cassidy Stockton
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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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What is it Wednesday | Bob's Red Mill

What is it? Wednesday: Coconut Sugar

by Cassidy Stockton in What is it? Wednesday

Welcome to What is it? Wednesdays! Every other Wednesday, we’ll explore a different ingredient or product in depth. We’ll be covering the benefits, uses and common misconceptions about each. If you have any requests, leave them in the comments and we’ll work them into the schedule. 


What is it? Coconut sugar is made from the nectar of coconut palm tree blossoms. It is an alternative sweetener that can be used in many recipes as a one-to-one replacement for white sugar or brown sugar. It’s more coarse than conventional refined white sugar, but the crystals dissolve perfectly in hot drinks and baked goods.

How is it made? Nectar is harvested from the coconut palm tree and, essentially, cooked down until most of the moisture evaporates, leaving behind a thick syrup. This can be dried and made into sugar crystals or left as a syrup. Watch a great video on the entire process here. An interesting tidbit I picked up while researching this was that the flower used to harvest sugar will never become a coconut. A decision must be made as to whether you want to use the flower for sugar or if you want it to produce a coconut. It makes sense, when you think about it, but interesting nonetheless.

What is it? Wednesday: Coconut Sugar | Bob's Red Mill

How do you use it? Coconut sugar can be used in place of refined white sugar or brown sugar in most recipes. It’s wonderful sprinkled on hot cereal or used to sweeten your coffee. It has a lightly caramel flavor that blends well in most applications.

Is Bob’s Red Mill coconut sugar vegan? Yes.

Is Bob’s Red Mill coconut sugar gluten free? No, while coconut sugar is naturally free from gluten, we do not produce our coconut sugar in our gluten free facility or batch test it for gluten.

Is coconut sugar suitable for diabetics? We’ve read some varying information regarding how safe coconut sugar is for those with diabetes. Coconut Sugar should be treated like table sugar. Individuals will have to see how it affects their blood sugar, but we do not recommend its use by diabetics.

Does it have a coconut flavor? No, coconut sugar does have a mild caramel flavor, but it does not have a strong coconut flavor.

Recipes we love using Coconut Sugar

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Whole Grain Cereal Bars | Bob's Red Mill

{Meatless Mondays} Whole Grain Cereal Bars

by Cassidy Stockton in Meatless Mondays, Recipes

By now, most adults know that we should start the day off right with a nutritious breakfast. Sure, we know that whole grains are good for us and eating them for breakfast will fuel our day. We’ll be healthier, happier and much more likely to pass up the less-than-healthy options available throughout the morning. At Bob’s Red Mill, we preach whole grain hot cereal for breakfast, but there’s another way, friends, and I’m here today to tell you about it.

You can reap the benefits of whole grains by making these cereal bars. They’ll save you time in the morning (something we never have enough of) and keep you fueled for the day as well as any bowl of oatmeal. An added bonus, in my book, is that they taste like cookies, so you still feel like you’re getting to indulge while eating something that will actually be worth all those calories. Crumble one of these bars over some yogurt and you have a healthy, gut-friendly breakfast fit to keep you going no matter you’re doing. These also make a great on-the-go snack and are lunchbox friendly.


Gluten free? Try our Gluten Free 1-to-1 Flour in place of the Whole Wheat Pastry Flour and use our Gluten Free Scottish and Old Fashioned Rolled Oats in place of the cereals below. Easy peasy.

Whole Grain Cereal Bars | Bob's Red Mill  | vegan, gluten free option

Whole Grain Cereal Bars

Prep Time:  15 minutes | Cook Time:  20 minutes | Yield:  52: 4 x 6-cm bars

Step 1: Preheat convection oven to 350°F.  Line one half-sheet tray with parchment paper.

Step 2: In a large bowl, thoroughly combine Bob’s Red Mill Scottish Oatmeal, 5 Grain Rolled Cereal, cane sugar, Whole Wheat Pastry Flour, coconut, Flaxseed Meal, baking powder and salt.  Add chocolate chips and dried cranberries and mix well.

Step 3: In a separate bowl, whisk water, oil and vanilla extract.  Add to dry ingredients and mix well to thoroughly combine.

Step 4: Spread mixture evenly into prepared sheet tray.  Bake until set and slightly golden on top, about 20 minutes.

Step 5: Let cool completely then portion into 4 x 6-cm bars.  Wrap well to store.

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Cassidy Stockton Google: Cassidy Stockton
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Chocolate Chip Cupcakes with Raspberry Frosting

by Cassidy Stockton in Recipes

Chocolate and raspberry go together like chocolate and peanut butter. Okay, maybe not quite that good, but it’s still a winning combination in our book. These cupcakes come from our bakery and sell out as quickly as they are baked. It’s easy to see why, these cupcakes are decadent, perfectly moist and unbelievably vegan. Yep. Vegan cupcakes that taste as good as their more conventional counterparts (so good they even fool Bob). On top of that, they’re made with whole wheat pastry flour. Does it get better than that? We don’t think so.

If raspberry doesn’t suit you, top with whatever type of frosting you like, the magic is in the chocolate chip cupcakes, anyway. Make these today and surprise your loved ones tomorrow with a thoughtful, home baked gift.

Vegan Chocolate Chip Cupcakes with Raspberry Frosting | Bob's Red Mill

Chocolate Chip Cupcakes with Raspberry Frosting


  • 1 cup Milk (of your choice)
  • 1 tsp Apple Cider Vinegar
  • 3/4 cup Sugar
  • 1/3 cup Safflower Oil
  • 1 tsp Vanilla Extract
  • 1 cup Whole Wheat Pastry Flour
  • 1/3 cup Unsweetened Cocoa Powder
  • 3/4 tsp Baking Soda
  • 1/2 tsp Baking Powder
  • 1/4 tsp Sea Salt
  • 1/4 cup Chocolate Chips

Raspberry Frosting

  • 4 oz Margarine non-hydrogenated
  • 4 oz Shortening non-hydrogenated
  • 3-1/2 cups Powdered Sugar
  • 2 Tbsp Soy Milk
  • 1/4 cup Raspberry Juice



Step 1: Whisk together soymilk and vinegar. Set aside for a few minutes to curdle.

Step 2: Add sugar, oil, and vanilla and beat until foamy.

Step 3: Mix dry ingredients in a separate bowl and whisk into wet. Fold in chocolate chips.

Step 4: Scoop 12 cupcakes. Bake at 350°F for 13 – 15 minutes.

Raspberry Frosting

Step 1: With a paddle attachment in a stand mixer beat the margarine and the shortening until soft. Scrape down and add the powdered sugar.

Step 2: Beat on high for 3 minutes, scraping down sides at 1 and 2 minutes.

Step 3: Add liquids and beat for 4 more minutes. Pipe onto cupcakes and drizzle with melted chocolate.

Makes 12 cupcakes.

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Cassidy Stockton Google: Cassidy Stockton
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marbledcupcakes F

Chocolate Marble Cupcakes

by Cassidy Stockton in Gluten Free, Recipes

In honor of Valentine’s Day, we’re pulling out a few recipes from the archives this week to make your celebrations a little tastier. 


These decadent gluten free, dairy free cupcakes come from Jeanette Chen of Jeanette’s Healthy Living. Jeanette’s Healthy Living is all about delicious and healthy foods, made with whole ingredients. Jeanette’s blog features recipes that fit her motto that every recipe has to taste great – to be eaten, not left untouched, appeal to the eye, and provide the nutrients your bodies need.


Chocolate Marble Cupcakes {Gluten-Free}

Dairy-Free Buttermilk:

  • 1 cup Almond Milk or other Non-Dairy Milk
  • 1 Tbsp Apple Cider Vinegar or Lemon Juice


  • 1/2 cup sifted Almond Flour
  • 1/2 cup Brown Rice Flour
  • 1/4 cup sifted Coconut Flour
  • 3/4 cup Tapioca Flour
  • 1 tsp Baking Soda
  • 1 tsp Baking Powder
  • 1/2 tsp Salt
  • 2 tsp Xanthan Gum
  • 1/2 cup sifted Cocoa
  • 1/4 cup Dairy-Free Chocolate Chips
  • 1/2 cup Olive Oil
  • 1 cup organic Sugar
  • 2 Tbsp Pumpkin Puree or Applesauce (or 2 Egg Yolks)
  • 1-1/2 tsp Vanilla Extract
  • 2 Egg Whites
  1. Preheat oven to 350°F.
  2. To make dairy-free buttermilk, combine almond milk and apple cider vinegar in a small bowl. Let sit for 15 minutes until curdled.
  3. To make cake, whisk together almond flour, brown rice flour, coconut flour, tapioca starch, baking soda, baking powder, salt and xanthan gum in a medium bowl.
  4. In a large bowl, beat together olive oil and sugar until combined. Add pumpkin puree and vanilla extract and beat until mixed in.
  5. Add flour mixture alternately with “buttermilk,” mixing well with each addition.
  6. Whip egg whites until stiff. Fold into cake batter until thoroughly blended.
  7. Remove 1/3 of batter into a bowl. Add cocoa and mix thoroughly. Stir in chocolate chips. Mixture will be stiff and somewhat dry.
  8. Alternate spoonfuls of regular and chocolate batter into lined muffin tins.
  9. Use a knife to swirl and marbleize the batter. You can do this by twirling a butter knife in the batter.
  10. Bake for 15-18 minutes until toothpick comes out clean.
  11. Remove to rack to cool.
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Cassidy Stockton Google: Cassidy Stockton
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Spicy Veggie Burgers F

{Meatless Mondays} Spicy Veggie Burgers

by Cassidy Stockton in Meatless Mondays, Recipes

This veggie burger recipe was submitted by customer Amber Johnson, and we had to make them right away to be sure they were up to snuff. Then we had to make them again because they were so awesome. The Indian flavors give these vegan burger patties an exotic flair that we just cannot get over and the use of brown rice farina helps them hold together better than some veggie burgers. Serve these with the traditional lettuce/tomato/ketchup or take it further with chutney and mustard or amaranth greens. Make these gluten free by choosing gluten free bread crumbs or leaving them out altogether.

Spicy Veggie Burgers | Bob's Red Mill vegan and gluten free

Spicy Veggie Burgers

submitted by: Amber Johnson

Serves 6 – 8 | Prep Time: 30 minutes | Cook Time: 17 – 20 minutes


  • 1/2 cup Bob’s Red Mill Lentils washed & sorted
  • 8 oz Red Potatoes peeled & cubed
  • 1/2 cup Carrots shredded
  • 1/2 cup Frozen Peas defrosted
  • 1/2 cup Onion finely chopped
  • 3 Garlic cloves, minced
  • 1/2 tsp Ginger Root peeled & minced
  • 1/4 cup Creamy Brown Rice Farina (uncooked)
  • 1/2 tsp ground Cumin
  • 1/4 tsp Curry Powder
  • 1/4 tsp Mustard Seeds (optional)
  • 1/4 tsp Sea Salt
  • 1/8 tsp Cayenne Pepper
  • 2 tsp Cilantro
  • 1/2 cup Plain Bread Crumbs (optional)

Combine Bob’s Red Mill Lentils and potatoes in a pot and cover with water. Bring to a boil, reduce heat and simmer until soft, about 20 minutes. Remove from heat, drain and let cool.

While lentils and potatoes cook, preheat oven to 400°F and lightly oil a baking dish or parchment lined sheet tray.

Transfer the cooked and cooled lentil mixture to a large bowl. Mash until smooth.

Add carrots, peas, onion, garlic, ginger, Bob’s Red Mill Creamy Brown Rice Farina, spices, salt and cilantro to the lentil mixture and mix very well to combine.

Divide the mixture into 6 – 8 portions, about 1/3 – 1/2 cup of mixture for each patty. Shape each portion into 4-inch patties and coat in bread crumbs, if desired.

Place formed patties onto prepared baking sheet and bake for 17 – 20 minutes, flipping patties over after the first 10 minutes.

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Cassidy Stockton Google: Cassidy Stockton
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Brown Sugar Banana Flax Popcorn F

Get Seedy with Your Popcorn

by Sarah House in Recipes

Every New Year, we (or a least a LOT of us) make resolutions to get healthy.  We renew our gym memberships, stock our pantry with healthy foods, and cut out snacking all together.  And we do pretty good!  For about two weeks.  Then we find ourselves passing by our coworker’s candy dish a bit more often or justifying those TWO brownies for dessert by thinking that tomorrow’s 30 minute workout will totally negate at least one brownie, right?  I’m not alone here, am I?

Brown Sugar Banana Flax Popcorn | Bob's Red Mill

Yes, I have a sweet tooth.  And a savory one.  I like my snacks!  Total denial of that pleasure won’t make my healthy goals any more attainable.  One of my snacking saviors is the ole movie theater stand-by:  popcorn.

Chia Chile Lime Popcorn | Bob's Red Mill

When I crave something crunchy, I find myself turning more and more often to popcorn.  In my opinion, it’s a contender for the best snack ever.  Crunchy, filling, whole-grain and a breeze to prepare, many a movie night at my house is accompanied by freshly popped Bob’s Red Mill Popcorn.  I’m a sucker for the classic butter and salt but when I’m feeling a bit more exotic or just want to impress my guests, tossing together some herbs, spices and Bob’s Red Mill seeds takes my popcorn from standard to fancy with minimal effort.  Seeds are nutrition and flavor powerhouses that require zero prep.  After I drizzle on melted butter or coconut oil, I toss in my seeds of choice and plop on the couch for some serious entertainment.

Herbed Garlic Hemp Popcorn | Bob's Red Mill

For ½ cup (unpopped) popcorn kernels and ¼ cup melted butter, coconut oil or blend of oils, try:

  • Brown Sugar Banana Flax: 1 Tbsp Bob’s Red Mill Golden Flaxseed Meal + 2 Tbsp brown sugar + 1 tsp salt + ¼ cup crushed dried banana chips
  • Chia Chile Lime: 1 Tbsp Bob’s Red Mill Chia Seeds + 2 tsp hot sauce + 1 tsp salt + zest from one lime (note:  personal fave!)
  • Herbed Garlic Hemp: 1 Tbsp Bob’s Red Mill Hemp Seed Hearts + 1 Tbsp sweet cream buttermilk powder + ½ tsp garlic salt + ½ tsp minced dried rosemary + ½ tsp dried parsley + ¼ tsp ground black pepper
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