Cherry Date Bars F

Meatless Mondays: Cherry Date Bars

by Cassidy Stockton in Featured Articles, Gluten Free, Meatless Mondays, Recipes

Inspired by Power Hungry by Camilla Saulsbury and our love of certain kind of fruit and nut bar, our test kitchen came up with these lovely Cherry Date Bars. They’re easy to make and are perfect for an on-the-go breakfast, tucking into lunch boxes and pre-workout (or recovery) fuel. I love that the sugar comes purely from the fruit. The sweet tartness of the cherries pairs beautifully with hazelnuts and cinnamon, making them almost dessert-like without adding any extra sugar. Make a batch and wrap them individually for easy grabbing throughout the week. If you like these as much as we do, we cannot recommend the Power Hungry cookbook enough- it’s absolutely packed with fabulous recipes for every kind of bar you could envision.

Cherry Date Bars | Bob's Red Mill

Cherry Date Bars

Contributed by:  Sarah House

Prep Time: 20 minutes | Chill Time:  30 minutes | Yield: 6 servings

  • 1 cup Tart Dried Cherries (120g)
  • ¼ cup Date Pieces (36g)
  • 1 cup Hot Water (240 mL)
  • 1 cup Bob’s Red Mill Hazelnut Meal (112g)
  • ¼ tsp ground Cinnamon
  • 1/8 tsp Salt
  • 1/8 tsp Almond Extract
  • ¼ cup coarsely chopped, toasted Hazelnuts (30g)

Step 1

Combine cherries, dates and water and let soak until soft, about 5 – 10 minutes.

Step 2

Meanwhile, line a 9 x 5-inch loaf pan with plastic wrap or waxed paper.

Step 3

Drain the water from the soaked fruit and discard.  Place the drained fruit, hazelnut meal, cinnamon, salt, almond extract and chopped hazelnuts in a food processor.  Process until well combined, about 1 minute.

Step 4

Transfer the mixture to the prepared pan.  Cover with a piece plastic wrap or waxed paper and press down to flatten to a smooth, even thickness.

Step 5

Refrigerate for at least 30 minutes.  Remove from pan, discard plastic wrap and cut into 6 equal-sized bars.  Store covered.

About The Author
Cassidy Stockton Google: Cassidy Stockton
Share this article:
stackd F

Chive and Cheddar Protein Pancakes {Stack’d Giveaway}

by Cassidy Stockton in Contests, Featured Articles, Gluten Free, Recipes

Have you noticed the increasing number of protein pancake recipes these days? At first, I thought maybe it was just a body-builder thing, then perhaps it was a paleo-diet thing, but now I am realizing that these recipes cross those boundaries. A protein-rich pancake is a fabulous way to start the day. I love a good bowl of oatmeal, but unless I add some protein to it, I’m hungry within a couple hours. If I opt for a protein-rich breakfast, I’m far less likely to need a snack. This combination of protein and carbohydrates keeps you full and gives your body (and brain) some serious fuel to work through. Protein pancakes are an ideal breakfast solution.

I was very excited to stumble upon Stack’d: The Gluten-Free Protein Pancake Cookbook from Jessica Kahn and photographed by Rianna Alberty. These protein pancakes use rolled oats as a base and add eggs, yogurt and whey to bulk up the protein. Stack’d provides tips for swapping out oats for almond meal to make the recipes paleo-friendly and substitutions for making them dairy-free. I don’t imagine these pancakes will work as well with vegan egg substitutions, but they might. Recipes rely on a blender for mixing, so break out that Magic Bullet!

Stack'd : The Gluten-Free Protein Pancake Cookbook

Stack’d is elegantly simple. Its 30 recipes are beautifully photographed and contain easy-to-follow directions with ingredients you can find at your local supermarket. Because they do not rely on flour, there is nothing to be missed in these recipes. Use certified gluten free oats if you need the recipes to be gluten free. I absolutely adore the wonderful flavor combinations in the book- from sweet concoctions (adorably titled “Sweet Cheeks”) like Tart Cranberry and Citrus and Crisp Apple, to savory Fragrant Rosemary and Cozy Carrot. Stack’d even has a whole section dedicated to chocolate concoctions and dressed up recipes- Orange Julep, anyone?

Jessica and Rianna would like to give one lucky winner a copy of this book, along with a package of our Gluten Free Regular Rolled Oats. To enter, simply follow the prompts in the app at the bottom of this post (this works best on a desktop computer). We’ll pick a single winner at random from all who enter by 11:59 pm on 4/25/14. Can’t wait? Head over to the Stack’d website to order or download a copy.

Chive and Cheddar Protein Pancakes | Bob's Red Mill

Chive and Cheddar Protein Pancakes

Modeled after some outrageously delicious mini muffins, these chive & cheddar pancakes make for a great, savory flavor combination. Serve with dinner or make two-bite silver dollar pancakes as an appetizer.

  • 3 tablespoons milk
  • 2 eggs, large
  • 2 tablespoons fresh chives, finely chopped
  • 1 teaspoon agave
  • 1 teaspoon vanilla extract
  • ½ cup (5 oz/143 g) nonfat plain Greek yogurt
  • ½ cup (1.6 oz/46 g) rolled oats
  • ½ cup sharp cheddar cheese, shredded
  • ½ teaspoon baking powder
  • 1 tablespoon natural whey protein powder (optional)

MAKES 6 – 8 PANCAKES; 2 SERVINGS

To keep pancakes warm while you make the full batch, preheat oven to 200°F.

Using a blender, first add all of the wet then dry ingredients. This will expedite the blending process, brief though it may be. Blend until the oats are broken down and the batter is smooth, about 10 – 15 seconds.

Heat a non-stick griddle or pan to medium. Test the temperature with a quick spritz of water – just run water on your fingertips and flick it in the direction of the cooking surface. If it sizzles, it’s ready. Spray with non-stick cooking spray and you’re all set for the batter.

Pour a scant ¼ cup of batter per pancake onto the griddle or pan. Cook on the first side for 1 – 2 minutes or until the edges start to cook and bubbles appear on the surface. Lift the side of the pancake up just a bit to see where it is in the browning process. Ideally, let them cook until they are a golden, maple color.

Because these pancakes won’t have the rigidity of their flapjack forefathers, the swooshing technique can work wonders. Grab a spatula and, quite literally, swoosh it under the target pancake in one swift motion. Then flip it over.
Cook on the second side for an additional 1 – 2 minutes, or until golden-brown.

Transfer to an oven-safe dish and keep warm in the oven. Continue with remaining batter.


About The Author
Cassidy Stockton Google: Cassidy Stockton
Share this article:
Apricot Almond Muffins | Bob's Red Mill

Meatless Mondays: Apricot Almond Muffins

by Cassidy Stockton in Featured Articles, Gluten Free, Recipes

These mildly sweet, grain-free muffins are perfect for your gluten free or low-carb diet. The texture of almond meal give these muffins a hearty bite that pairs well with the fruity burst of dried apricots. They make a great on-the-go snack and can easily be dressed up for a dessert occasion. For a change of pace, use our new natural almond meal or try our hazelnut meal for a different flavor combination altogether. We just can’t stop eating these muffins and we fear that you’ll have the same problem at home (so you better hide one for later before your family finds out).

Apricot Almond Muffins | Bob's Red Mill

Apricot Almond Muffins

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

Prep Time: 10 minutes  | Cook Time:  18 – 20 minutes |  Yield: 12 servings

  • 4 cups Bob’s Red Mill Almond Meal (442g)
  • 1 ¼ tsp Baking Soda (7.5g)
  • ¼ tsp Salt (1g)
  • 2/3 cup diced, dried Apricots (90g)
  • 1 Tbsp Orange Zest, from about 1 large orange (8g)
  • 5 Eggs (250g)
  • 1/3 cup melted Coconut Oil or Butter (80 mL)
  • 1/3 cup Honey or Maple Syrup (80 mL)
  • 1 tsp Almond Extract

Step 1

Preheat oven to 350°F.  Line a standard muffin tin with paper liners and spray with pan spray.

Step 2

Combine the Bob’s Red Mill Almond Meal, baking soda, salt, diced apricots and orange zest.

Step 3

In a large bowl, whisk together the eggs, coconut oil, honey and almond extract.  Add the dry ingredients to the wet and mix well.

Step 4

Portion batter into prepared muffin tin and bake until golden and the tops spring back when lightly touched, about 18 – 20 minutes.

About The Author
Cassidy Stockton Google: Cassidy Stockton
Share this article:
Coconut Flour Crepes  | Bob's Red Mill

Simple Coconut Flour Crepes

by Cassidy Stockton in Featured Articles, Gluten Free, Recipes

We weren’t sure what to call these little flatbreads, but finally decided on crepes. They are light, thin and perfectly flavored to go with sweet or savory toppings. This recipe is lightly adapted from a Grain-Free Tortilla recipe on Against All Grain and we recommend checking out Danielle’s beautiful blog for more grain-free recipes using coconut flour and other paleo-friendly ingredients. Top these with smoked salmon and cream cheese for a savory crepe or try fresh fruit and a drizzle of honey for something sweet.

These also make a great replacement for traditional wheat or corn-based tortillas. Use them for tacos, enchiladas or even as a sandwich wrap. There are endless ways to enjoy these and keep your gluten-free, low calorie or low carb diet on track.

Coconut Flour Crepes  | Bob's Red Mill

Coconut Flour Flatbreads/Tortillas/Crepes

Recipe by Sarah House for the Bob’s Red Mill Test Kitchen

Prep Time: 15 minutes | 
Cook Time:  10 minutes |Yield: 8 servings

Step 1

In a small bowl, combine non-dairy milk and lemon juice and let sit for about 5 minutes.

Step 2

In a medium bowl, sift together Bob’s Red Mill Coconut Flour, baking soda and sea salt.

Step 3

Add milk mixture and egg whites to dry ingredients and whisk well.  Let sit for 10 minutes to thicken.

Step 4

Preheat an 8-inch skillet or crepe pan over medium-low heat.  Spray with pan spray then pour in ¼ cup of batter.  Quickly swirl the batter around the hot pan to make a thin layer which covers the entire bottom of the pan.  Cook until the center is set, about 1 minute.

Step 5

Loosen the edges with a spatula and gently turn over; let cook an additional 45 – 60 seconds.  Remove to a warm platter to prepare the remaining batter, making sure to spray the pan with pan spray between batches.

Each crepe contains: Calories: 70, Calories from Fat: 15, Total Fat: 1.5 g, Saturated Fat: 1 g, Cholesterol: 0 mg, Sodium: 250 mg, Total Carbohydrate: 5 g, Dietary Fiber: 3 g, Sugars: 1 g, Protein: 9 g, Vitamin A: 0%, Vitamin C: 0%, Calcium: 2%, Iron: 6%*

*Calculated using unsweetened, plain almond milk.

Coconut Flour  | Bob's Red Mill

 

About The Author
Cassidy Stockton Google: Cassidy Stockton
Share this article:
Sweet Corn Quiche | Bob's Red Mill

Meatless Monday: Sweet Corn Quiche in Teff Crust

by Cassidy Stockton in Featured Articles, Gluten Free, Meatless Mondays, Recipes

This simple, yet delicious recipe has been in the Bob’s Red Mill family for years. We’ve recently revisited it and revised it a little to make it easier and more delicious. Teff flour might be hard to come by near you, but you can snag a bag online on our website or Amazon. If you can’t access it, try replacing it with oat flour, brown rice flour or even whole wheat flour for a similar taste and texture. We love the creamy texture of this quiche paired with the nutty flavor of this teff crust. Pair this with a light green salad for a lovely brunch option and add a cup of soup to the mix to make it a full-fledged dinner.

Sweet Corn Quiche with Teff Crust | Bob's Red Mill

Sweet Corn Quiche in Teff Crust

  •     1/3 cup Water
  •     1/3 cup Sesame Oil
  •     1-1/4 cup Teff Flour
  •     1/8 tsp Salt
  •     2 cups fresh Corn Kernels
  •     3/4 cup Milk
  •     4 large Eggs
  •     Hot Pepper Sauce (Tabasco or your favorite) to taste
  •     1/4 tsp Salt
  •     4 oz Gouda Cheese, shredded
  •     3/4 cup Onion, chopped
  •     1/3 cup Green Pepper, minced
  •     2 Cherry Tomatoes, sliced thinly

Directions

1. Preheat oven to 350°F.

2. Using wire whisk, mix water and oil until white and frothy. Add teff flour and salt. Mix, then press into oiled 9″ pie plate.

3. Place corn and milk in blender and blend until smooth. Add eggs, hot pepper sauce and salt, blend just to mix.

4. Sprinkle cheese in unbaked teff pie crust. Add corn mixture. Sprinkle onion and green pepper over surface of pie. Arrange tomato slices around edge of filling.

5. Bake for 45 minutes, or until knife inserted into center comes out clean and center of pie is set.

Makes 8 servings – 1 slice each.

Teff Flour | Bob's Red Mill

About The Author
Cassidy Stockton Google: Cassidy Stockton
Share this article:
Hazelnut Chocolate Chip Cookies | Bob's Red Mill

Hazelnut Chocolate Chip Cookies

by Cassidy Stockton in Featured Articles, Gluten Free, Recipes

Quick and easy-to-prepare, these Hazelnut Chocolate Chip Cookies are a satisfying way to enjoy a treat while following a low carbohydrate diet. I’ve personally made them to take along on road trips for my family to provide a protein-rich snack that also cures the siren call of a sweet tooth. When you think of the many bars you can purchase, these cookies are a pretty solid way to enjoy fueling up.

Hazelnut Chocolate Chip Cookies | Bob's Red Mill

Hazelnut Chocolate Chip Cookies

Contributed by:  Amanda Carter

Prep Time: 10 minutes | Cook Time:  15 – 18 minutes | Yield: 20 cookies

  • 1 Tbsp Flaxseed Meal (7g)
  • 3 Tbsp Water (45mL)
  • 1 cup Hazelnut Meal (112g)
  • ½ cup Coconut Sugar (64g)
  • ½ tsp Baking Soda
  • ¼ tsp Salt
  • ¾ cup Almond Butter (204g)
  • ½ cup Applesauce (112g)
  • 1 tsp Vanilla Extract
  • ½ cup Dark Chocolate Chips (100g)

Step 1

Preheat oven to 350°F.  Line a baking sheet with parchment paper.

Step 2

Mix flaxseed meal and water together in a small bowl and set aside to thicken.

Step 3

In a medium bowl, whisk together Bob’s Red Mill Hazelnut Meal, coconut sugar, baking soda and salt.

Step 4

In a large bowl, mix together almond butter, applesauce, vanilla extract and flax/water mixture.  Add dry ingredients to wet and mix well then stir in chocolate chips.

Step 5

Place approximately 1 ½ Tbsp (20g) of dough per cookie on the prepared baking sheet, leaving 1-inch between each cookie.  Bake until set, 15 – 18 minutes.

Step 6

Remove from the oven and let the cookies cool on the baking sheet for 5 minutes, then move to a rack and let cool completely.

Each cookie contains: Calories 130, Calories from Fat 90, Total Fat 10g (15%), Saturated Fat 1.5g (8%), Trans Fat 0g, Cholesterol 0mg (0%), Sodium 85mg (4%), Total Carbohydrate 10g (3%), Dietary Fiber 2g (8%), Sugars 6g, Protein 3g, Vitamin A 0%, Vitamin C 2%, Calcium 4%, Iron 4%.

About The Author
Cassidy Stockton Google: Cassidy Stockton
Share this article:
GF Scottish F

New Product: Gluten Free Scottish Oatmeal {Giveaway}

by Cassidy Stockton in Contests, Featured Articles, Gluten Free

If you’re familiar with Bob’s Red Mill, you probably already know how much we love Scotland. Maybe it’s a kinship we feel with a country that is almost always rainy and cool (much like our beloved Oregon) or maybe we love it for birthing our favorite food, oatmeal. Maybe it’s because they awarded us the title of World Porridge Champions in 2009, or maybe it’s because they’re just so darn nice over there. No matter what is at the heart of it, Bob has always loved Scotland and, after a visit many years ago, his love fueled the creation of our Scottish Oatmeal. It was in Scotland that Bob first tasted and fell in love with traditional Scottish oats.

NEW GF Scottish Oatmeal | Bob's Red Mill

Ground on stone mills, this oatmeal is a true meal. It is smooth and creamy with a texture closer to farina than what we typically associate with oatmeal. It’s not chewy like rolled or steel cut oats, but it still has a bit of bite and texture. This isn’t gruel, but it is a unique breakfast experience.

The Gilgamesh | Bob's Red Mill

We have yet to find anything in the States that compares to our Scottish Oatmeal, which is why we are very excited to add Gluten Free Scottish Oatmeal to our robust gluten free oat line. We take the same high-quality, gluten free tested and verified oats that you know and trust and run them through our specialized stone mills in our gluten free facility to create a new, whole grain cereal perfect for warming you up on these brisk *almost* spring days.

To celebrate our new addition and our undying love for Scotland, we’re giving away a package of Gluten Free Scottish Oatmeal to five lucky winners. To enter, follow the prompts below. We’ll select five winners at random from all who enter by 11:59 pm on 04/08/14.


About The Author
Cassidy Stockton Google: Cassidy Stockton
Share this article:
Artichoke Hazelnut Tart | Bob's Red Mill

Meatless Mondays: Artichoke Hazelnut Tart

by Cassidy Stockton in Featured Articles, Gluten Free, Meatless Mondays, Recipes

If you’re looking for a fabulous brunch idea to impress your friends, we have just the ticket. Our Artichoke Hazelnut Tart will cause your friends and family to surrender to a second helping and leave their taste buds saying “oh-là-là.” This is a perfect dish for Easter or Mother’s Day. It’s easy to whip up and comes out looking like you just slaved away in the kitchen. Pair this with a light green salad and a sparkling non-alcoholic beverage for a classy, Spring meal.

Artichoke Hazelnut Tart | Bob's Red Mill

Artichoke Hazelnut Tart

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

Prep Time: 10 minutes | Cook Time:  15 – 25 minutes | Yield: 8 – 10 servings

Crust

Filling

  • 8 oz Cream Cheese, softened
  • ½ tsp Salt
  • ½ tsp Paprika
  • ¼ tsp ground Black Pepper
  • 1 Egg
  • 1 cup (4 oz) shredded Mozzarella
  • ½ cup (2 oz) grated Parmesan, divided
  • ½ cup (2 oz) grated Asiago, divided
  • 14 oz fresh, frozen or canned Artichoke Hearts, sliced thin

Step 1

Preheat oven to 350°F.  Spray an 8- to 9-inch pie pan with cooking spray.

Step 2

In a medium bowl, mix together Bob’s Red Mill Hazelnut Meal, salt and spices until evenly incorporated.   Add egg whites and mix thoroughly.

Step 3

Line the edges of the pan with the crust mixture, pressing and squeezing the mix firmly into place and making even crust edges, much like lining a graham cracker crust.

Step 4

Fill in the bottom of the crust and press mixture firmly into place.  To create a flat and even bottom crust, use the bottom of a dry measuring cup or drinking glass to smooth and pack the crust into place. 

Step 5

Par-bake the crust for 10 minutes.  Remove crust from oven while the filling is prepared and increase the oven heat to 400°F.

Step 6

Mix the softened cream cheese, salt and spices until smooth.  Add the egg and mix until incorporated then fold in the mozzarella, ¼ cup grated Parmesan, ¼ cup grated Asiago and sliced artichoke hearts.

Step 7

Pour the filling into the par-baked crust and smooth evenly.  Sprinkle the remaining ¼-cup each Parmesan and Asiago over the top.  Bake until just bubbling and golden, about 25 – 30 minutes.  Let cool before portioning.

About The Author
Cassidy Stockton Google: Cassidy Stockton
Share this article:
Almond Meal Bread | Bob's Red Mill

Almond Meal Bread

by Cassidy Stockton in Featured Articles, Recipes

How does one enjoy bread while on a low carb diet? That’s a question we have been striving to answer. Our solution? This lovely Almond Meal Bread. It may look like a loaf of banana bread, but I assure you it’s definitely not banana bread. It has a lovely whole grain texture and savory flavor, despite being made from almond and coconut flour, perfect for sandwiches, toast or straight-up snacking. Yes, it uses a lot of eggs. That’s one of the trade-offs for leaving out the gluten and the starch in this recipe. It’s a great recipe for those looking to reduce their carb intake or are following the paleo diet… or just have a bag of almond meal lying around needing to be put to good use. Enjoy!

Almond Meal Bread | Bob's Red Mill

Almond Meal Bread

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

Prep Time: 15 minutes | Cook Time:  35 – 45 minutes | Yield: 12 servings | Total Carbs per serving: 8g, Net Carbs: 4g

Step 1

Preheat oven to 400°F.  Line an 8×4- or 9×5-inch loaf pan with parchment paper and spray lightly with pan spray.

Step 2

Whip eggs until light and fluffy, about 5 minutes.  Meanwhile, sift together Bob’s Red Mill Natural Almond Meal, Coconut Flour, baking powder and salt.

Step 3

While the eggs are still whipping, slowly stream in the melted and cooled coconut oil.  Fold in the dry ingredients.

Step 4

Scoop batter into the prepared pan and smooth top.

Step 5

Bake until a tester inserted in the center comes out clean, about 35 – 45 minutes.

Step 6

Let cool completely before removing from the baking pan.

About The Author
Cassidy Stockton Google: Cassidy Stockton
Share this article:
Whole Wheat Flax Beer Bread from Fitzala | Bob's Red Mill

Whole Wheat Beer Bread with Flax {Guest Post}

by Guest in Featured Articles, Recipes

Hello Bob’s Red Mill blog readers! I’m Jenni, the personal trainer behind Fitzala. Today I’ll be sharing a great recipe for a hearty snack. Beer bread doesn’t rank high on most people’s list for healthy snacks, but this one is delicious and good for you.

Most beer bread recipes are high in sugar and fat, which isn’t the best for your health. This recipe uses flaxseed meal to keep the bread moist and replace the not so healthy fats. Flaxseed is high in fiber and omega-3 fatty acids. Another great aspect of healthy fats is that they provide a high level of satiety, making you feel more satisfied after eating.

Normal whole wheat flour can give baked goods a grainy, dense or overwhelming “wheaty” taste. You can fix this and still get the whole grain nutrients by substituting whole wheat pastry flour. It lends the lighter texture that most white flour baked goods have without sacrificing the fiber, vitamins and minerals that whole wheat flour lends.

With these two power ingredients, this bread is nutritious, satiating and sticks with you while you go about your busy day. The hoppy beer taste is just a bonus!

If you’re wary about using beer, take comfort in knowing that 75% of the alcohol bakes out. There’s not enough left in it to give you buzz of any kind, though I wouldn’t recommend using it if you are allergic to alcohol. You can substitute soda or seltzer water for beer, but I can’t guarantee the results and the taste will definitely differ.

Whole Wheat Flax Beer Bread from Fitzala | Bob's Red Mill

Whole Wheat Beer Bread with Flax

Yield: 15 slices

Ingredients:

  • 2 ¼ cups Whole Wheat Pastry Flour
  • ½ cup Flaxseed Meal
  • 1 tablespoon Baking Powder
  • 1 teaspoon Baking Soda
  • ¾ teaspoon Salt
  • 1 Egg
  • 1 tablespoon Maple Syrup (sugar-free is fine too)
  • 1- 12 oz bottle/can of Beer

Instructions:

Preheat your oven to 350°F and prepare a bread pan with grease or parchment.

Place the flour, flax, baking powder, baking soda, and salt in one bowl and whisk to combine.

Beat together the egg and maple syrup in another bowl then mix in the beer.

Pour the wet ingredients in to the dry and mix until just combined.

Place the bread mixture in your greased pan and bake for 40 minutes or until done.

Jenni Kenyon from FitzalaJenni is an NASM certified personal trainer and loves helping women find balance in health and exercise. She and her husband live in Central Washington and spend as much time as possible outdoors. Find her on her blog, Facebook, Instagram, Twitter, or G+.

About The Author
Guest Google: Guest
Share this article: