Yellow Cake with Raspberry and Chocolate Frosting- perfect for Valentine's Day // gluten free // @bobsredmill

Yellow Cake with Raspberry and Chocolate Frosting

by Cassidy Stockton in Gluten Free, Recipes

Hello February! I think it’s safe to say we can start dreaming of dessert again and this gorgeous cake made using our Gluten Free Muffin Mix is just the dessert to kick start our dreams! First off, you read that right, this cake is made with our new(ish) gluten free muffin mix. I find that challenging, mainly because the first thing I want to do with a muffin mix is make muffins! Which means I have to somehow resist making muffins so I can make a cake instead. These are tough times in which we live, people, tough times.Yellow Cake with Raspberry and Chocolate Frosting- perfect for Valentine's Day // gluten free // @bobsredmill

This cake is absolutely gorgeous and I’m positive that mine will never be *as* pretty, but I think I’ll whip this one up for Valentine’s Day for my little Valentine at home. Sprinkled with a bit of edible glitter or decorated with some conversation hearts (check to be sure they’re gluten free), this cake is a festive and delicious way to share your love. If yellow cake is not up your alley, our test kitchen has a suggestion for turning this into a chocolate cake, as well.

Yellow Cake with Raspberry and Chocolate Frosting- perfect for Valentine's Day // gluten free // @bobsredmill

Yellow Cake with Raspberry and Chocolate Frosting

Recipe: Sarah House for Bob’s Red Mill 

Servings: 12

Prep Time: 30 minutes | Cook Time: 25 – 30 minutes | Passive Time: 60 minutes

Ingredients

Yellow Cake*

Raspberry Frosting

  • 4-1/2 cups Powdered Sugar
  • 1-1/2 cups Butter soft
  • 1 tsp Vanilla Extract
  • 2 – 3 Tbsp Milk if needed
  • 1 cup Raspberries

Chocolate Ganache

  • 5 oz Dark Chocolate chopped
  • 1/2 cup heavy cream

Instructions

Cake

Preheat oven to 350°F. Grease an 8-inch round cake pan and line the bottom with parchment paper.

In a large bowl, combine sugar, milk, eggs, oil and vanilla extract and mix to combine. Add Gluten Free Muffin Mix and mix until thoroughly combined.

Pour batter into prepared cake pan and bake until a tester inserted into the center comes out clean, about 25 – 30 minutes. Remove parchment paper and let cool completely before frosting.

Raspberry Frosting

Combine powdered sugar and soft butter and mix on low speed for 1 minute to combine with an electric mixer.

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

Add vanilla extract, raspberries, and milk if needed to adjust consistency, and mix until raspberries have tinted the frosting pink but have not completely blended into the frosting, about 1 minute.

Slice cooled cake in half through the center, creating two equal layers. Spread an even layer of raspberry frosting on top of one layer. Place the second cake layer on top of the frosted layer and then frost the entire cake. Transfer to the refrigerator to set for 15 minutes before applying ganache.

Chocolate Ganache

Place chopped chocolate in a medium sized bowl and set aside.

Heat cream in a small saucepan to just simmering but NOT boiling. Pour hot cream over chocolate and whisk to melt chocolate and create a thick and smooth ganache.

Without letting the ganache cool, remove cake from the refrigerator and pour the very warm ganache over the top of the cake, allowing some ganache to drip down the sides of the cake. Let set for about 15 minutes then serve.

Recipe Notes

*For a chocolate cake, add 2 Tbsp cocoa powder to the Gluten Free Muffin Mix before combining with wet ingredients.

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Cassidy Stockton Google: Cassidy Stockton
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This Oatmeal Cookie Green Smoothie is full of protein, whole grains and nutritious greens. Gluten Free, Vegan // @BobsRedMill

Green Oatmeal Cookie Smoothie

by Sarena Shasteen in Gluten Free, Recipes

Sludge, pond scum, slime…the looks of the green smoothie may not be so appealing, but the taste and health benefits definitely are!

I know offering up a recipe for a green smoothie this time this of year makes me an incredible cliche, but hear me out. I, in fact, am not a huge fan of smoothies. I know, shocking! The healthy eating freak that I am, does not drink green juices all day long. I’m the girl that loves texture when it comes to food, so I will be the one over on the couch loudly crunching my celery while you are trying to watch a movie in peace. Now my husband, he is the smoothie lover. He hates taking the time to eat a salad. He says it’s too much chewing. That doesn’t even register with me. If I’m being honest, which I make a point of doing, these recipes are not totally mine. They are, in fact, my husband’s. I always talk about food with him (and the boys) since they are the guinea pigs for my culinary creations. I figure that’s fair, right?

This Oatmeal Cookie Green Smoothie is full of protein, whole grains and nutritious greens. Gluten Free, Vegan // @BobsRedMill

I had a desperate moment one day where I had to work late at an event and needed something easy to “eat” while in front of people. I get hungry (at scheduled times like a two year old) and working through a meal time does not go over well when you have to be pleasant. I happened to have not planned well and called my amazing husband for some help. He was happy to jump on this task since he had tried for some time to get me to try his green smoothies. I did have parameters, though, and that was slightly worrisome for him. I told him that it had to have protein and it needed to be something that would stick to my ribs, but not heavy on the fat (meaning I didn’t want a bunch of nut butters in there to make it too high calorie as a lot of smoothies can be). He got a little scared, but then he got excited to create for me…something that he had really been enjoying and I always shied away from.

This Oatmeal Cookie Green Smoothie is full of protein, whole grains and nutritious greens. Gluten Free, Vegan // @BobsRedMill

This smoothie is nothing short of amazing! It actually tastes like an oatmeal cookie! The texture from the oats makes it thick and hearty like your drinking a milkshake. I wanted to lick the bottom of the container when I was done. It was THAT good! I highly recommend drinking this from a straw so you can get all the goodness from the bottom of the container and you won’t be left with green stuff in your teeth.

What I really love about this is that it’s so incredibly good for you. Even my boys love it! If you are like my better half and can’t seem to find the time to eat all the fruits and veggies you need to in a day, definitely start giving the green smoothies a try. You can’t taste the spinach at all and the health benefits, vitamins and nutrition are so incredible amazing for you! Vitamins, minerals, protein, omegas and fiber all in a delicious, easy to drink on the go smoothie!

Before we get into the smoothie recipe, let’s talk about the muesli mix we put together.  This is another one of my husband’s tasty creations. We keep this on hand to either eat as a cold soaked cereal, a warm winter breakfast or to throw into our smoothies. It’s nice to have it all mixed together to just scoop and not have to measure ingredients every time.

This is a two part recipe so let’s start with step one…the muesli mixtureThis Oatmeal Cookie Green Smoothie is full of protein, whole grains and nutritious greens. Gluten Free, Vegan // @BobsRedMill

Protein Muesli Mix

Combine all the ingredients and store in an airtight container. This is perfect soaked overnight in the fridge with your favorite milk (we love vanilla almond milk) or it also works well to heat with milk and serve warm with a drizzle of honey.

This Oatmeal Cookie Green Smoothie is full of protein, whole grains and nutritious greens. Gluten Free, Vegan // @BobsRedMill

Green Oatmeal Cookie Smoothie

  • 1 Large Apple
  • 130 grams Spinach or 2 large handfuls
  • 1 cup Protein Muesli Mix
  • 1 to 1-1/2 cups Vanilla Almond Milk
  • 1/4 tsp cinnamon

Combine all the ingredients in a high powered blender and blend according to your manufacturer’s specifications. Enjoy!

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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Sarena Shasteen Google: Sarena Shasteen
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Tropical Getaway Muffins made using our Gluten Free Muffin Mix- super easy! Gluten Free // Bob's Red Mill

Tropical Getaway Muffins

by Lindsey Duncan in Gluten Free, Recipes

A big shout out to Lynda from Me and My Pink Mixer for naming these muffins in our Moms Meet Contest! If I were to also name them, I think I would call them the Use-Things-I-Got-For-Christmas-and-Act-Like-It’s-Not-Snowing-Outside Muffins.

Really, though, Portland got some snow the day I baked these so Tropical Getaway Muffins sounded like the perfect way to get me mentally out of the cold and into the shade of beach, piña colada in hand… oops, I mean gluten free pineapple-coconut muffin in hand. I was super excited to use my (read: my boyfriend’s) new counter top mixer for the first time. You do not need a stand mixer for these super-easy muffins but it was fun and I couldn’t resist!

I used avocado oil as my vegetable oil or melted butter – its’ my new favorite. The 2% milk I had in my fridge worked like a charm.

Tropical Getaway Muffins made using our Gluten Free Muffin Mix- super easy! Gluten Free // Bob's Red Mill

Once I had mixed all the ingredients together (really, it’s that easy: put everything in a bowl together and mix) I decided to get creative, channel my Inner Tropical Being, and grate some fresh nutmeg that I (yes, I this time) got for Christmas. Wowza. Good call, Inner Tropical Being. Did you know how beautiful the inside of a nutmeg is, by the way?Tropical Getaway Muffins made using our Gluten Free Muffin Mix- super easy! Gluten Free // Bob's Red Mill

At my boyfriend’s plea, I also sprinkled some ginger powder on three of the muffins. That was also a good call and now I wish I’d put it on all of them.

I had some extra batter leftover, so I made a Megamuffin in a glass storage container. What? I’ve never seen a muffin rule book that said I couldn’t. Plus it was the perfect size for two people to share!

Tropical Getaway Muffins made using our Gluten Free Muffin Mix- super easy! Gluten Free // Bob's Red Mill

All in all, yet another recipe confirming my love for our new Gluten Free Muffin Mix. (Pats self on back.)

Tropical Getaway Muffins made using our Gluten Free Muffin Mix- super easy! Gluten Free // Bob's Red Mill

Tropical Getaway Muffins

Servings: 12 servings

Prep Time: 15 minutes | Cook Time: 22 – 25 minutes

Ingredients

Instructions

Preheat oven to 400°F. Grease a standard muffin pan, or line with paper baking cups.

Pour muffin mix into a mixing bowl. Make a well in the center and add oil or butter, milk, and eggs. Mix until well combined. Fold in crushed pineapple and shredded coconut.

Spoon batter into prepared muffin pan, filling each cup nearly to the top. Sprinkle each muffin with extra shredded coconut to garnish.

Bake until muffins are golden brown, about 22 – 25 minutes. Cool in pan for 5 minutes.

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Lindsey Duncan Google: Lindsey Duncan
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Chocolate Berry Breakfast Bowl: Sick of smoothies?  Many smoothie and juice bar establishments are popularizing the smoothie bowl: a cool and creamy concoction so thick you have to eat it with a spoon.  Add toppings of your choice and breakfast has just become much more fun! // @bobsredmill

Smoothie Burnout? Try These Recipes Instead

by Sarah House in Recipes

As we’ve probably all heard by now, protein is now part of the popular crowd.  And for good reason!  Lean proteins are an excellent way to fill up and stay full until the next time you are SUPPOSED to eat, not 45 minutes after your last meal.

For breakfast, and those pre- and post-gym snacks, options have been limited.  Not many people crave a boneless, skinless chicken breast for breakfast, and a spoonful of peanut butter while hustling into the gym can just be messy.  Smoothies have been all the rage for quite some time and are a great way to incorporate tons of good food stuffs:  protein, probiotics, and fiber.  But is that really the only speedy and convenient on-the-go meal?

Get your protein, fiber and probiotics on the go with Bob’s Red Mill Nutritional Boosters!  // vegan, gluten free, no sugar

Not when you have a bag of one of Bob’s Red Mill’s new Nutritional Boosters chock full of vegan protein, fiber, probiotics, and omega-3s!  Besides an unflavored version, we also make three delicious flavors:   Vanilla, Chocolate, and Chai.  Of course these can be used in a plethora of smoothies, but our full-service boosters provide so many more options.

The tony crowds in bastions of cool like New York and L.A. have been flocking to juice bars selling protein bowls for months now.  Simple to prepare and super-satisfying to eat, protein bowls have all the tasty nutrition of a smoothie coupled with the joy of chewing your food.  Blend up some fresh or frozen fruits and veggies, toss in a scoop of our Nutritional Boosters, and add a little chilled almond, coconut, or hemp milk to make an awesomely spoonable and pleasing breakfast.  Top with some of your favorite granolas, nuts, and fresh or dried fruits, and you’re good to go!

Chocolate Berry Breakfast Bowl: Sick of smoothies?  Many smoothie and juice bar establishments are popularizing the smoothie bowl: a cool and creamy concoction so thick you have to eat it with a spoon.  Add toppings of your choice and breakfast has just become much more fun! Gluten Free, Vegetarian, Dairy Free// @bobsredmill

Chocolate Berry Breakfast Bowl

Are you totally over shakes and smoothies and their ilk?  Luckily there are bars and truffles and other recipes ripe for the snacking.  Using fruit and nut purees and adding some good whole grain cereals or flours makes a great bar base.  The addition of any one of our Nutritional Boosters plus your favorite extras like flax, chia, or hemp seeds, coconut and chewy dried fruits, crunchy nuts, and always popular chocolate chips turns snack time into something to truly look forward too.

Pumpkin Chai Boost Bars: For a nice tide-me-over or for some sweat session fuel, these bars will keep your body going. Vegan, Gluten Free // Bob's Red Mill @bobsredmill

Pumpkin Chai Boost Bars

Almond Chai Protein Truffles: Pop one of these protein rich treats before a workout for a nice fuel boost. Gluten Free, Vegan, Dairy Free // @bobsredmill

Almond Chai Protein Truffles

And if you have a favorite granola bar recipe, the probiotics in our Nutritional Boosters are heat stable, so bake away!

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Sarah House Google: Sarah House
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Super moist Multi-Seed Banana Muffins with Maple and Honey // @ChefBillyParisi for Bob's Red Mill

Multi-Seed Banana Muffins with Maple and Honey

by Billy Parisi in Recipes

So I experimented with something the other week by using the peel in some banana muffins, and I was immediately blown away at how delicious the flavor was. The banana was so intense and came through beautifully that from now on when I make banana bread, muffins, or even a shake I’m thinking the peel has to be apart of it. All you do is pop your wet ingredients into a blender along with the banana, ends removed of course, and puree until smooth.

Super moist Multi-Seed Banana Muffins with Maple and Honey // @ChefBillyParisi for Bob's Red Mill

When I made these Multi-Seed Banana Muffins with Maple and Honey I wanted to be a little more health conscious so I did away with butter and sugar and replaced them with maple syrup and coconut oil. We’ve tried to set a few 2016 resolutions and one of them is limiting our sugar intake. The late Chef Homaro Cantu told me that since sugar is relatively new to human civilization, about 300 years, the body still has not figured out a way to regulate it. However, things like honey, maple and agave have been around for thousands of years and the the body over that time now knows how to process them. True or not, I don’t know, but the more research I find the more sugar can cause problems when not eaten in moderation. That seems to be the case with a lot of things, when you exceed moderation is when the problems start.

Super moist Multi-Seed Banana Muffins with Maple and Honey // @ChefBillyParisi for Bob's Red Mill

To pile on some more vitamins and nutrients into these muffins, I made a pepita, chia seed, flax seed and oat streusel to go on top. With Bob’s Red Mill® amazing seed selection it made these muffins really easy to make, and with superb ingredients and flavor. What a great way to start the new year, with something delicious and that is all natural.

Super moist Multi-Seed Banana Muffins with Maple and Honey // @ChefBillyParisi for Bob's Red Mill

Multi-Seed Banana Muffins with Maple and Honey

Makes 12 muffins

For the Muffins:

For the Topping:

Super moist Multi-Seed Banana Muffins with Maple and Honey // @ChefBillyParisi for Bob's Red Mill

Procedures:

  1. Preheat the oven to 350°.
  2. In a large bowl mix together the flour, oats, baking powder, baking soda, cinnamon and salt and set aside.
  3. Next, add the bananas, eggs, yogurt, coconut oil and maple syrup to a blender and puree on high speed until smooth.
  4. Combine the wet and dry ingredients until combined and set aside.
  5. For the topping combine the seeds, oats, flour and honey in a separate medium size bowl and combine using a spoon. Note: it will be sticky.
  6. Divide the batter into a 12 count muffin tin lined with parchment molds and top off with the multi-seed honey topping evenly.
  7. Bake the muffins in the oven at 350° for 25 to 30 minutes or until they are lightly browned on top and firm.
  8. Cool to room temperature before serving.

Super moist Multi-Seed Banana Muffins with Maple and Honey // @ChefBillyParisi for Bob's Red Mill


Hello, I’m Billy Parisi, but to some I’m known as “Chef Billy Parisi.”  I do a little bit of this and a little bit of that, but for the most part I’m a Food & Content Creator, Sometimes TV Host, Digital and Social Strategist, Influencer, Picture Taker, Coffee Drinker, Daddy, Husband, College Sports Enthusiast, Fashionisto, Film & Music Lover!  Chef Billy Parisi // billyparisi.com

I’ve been in the kitchen since I started washing dishes in a restaurant at the age of 13, and during that time I knew immediately that I wanted to be a chef.  I graduated from Arizona’s Scottsdale Culinary Institute and the University of Missouri, and have logged several years as line cook, sous chef, and executive in some of the Midwest’s finest restaurants.  I currently live in the city of Chicago with my wife Lindsay and daughter Olivia and cook up new inventions, mash-ups, fusions and twists on old classics.  I’m incredibly spontaneous and outgoing, and run 2 small businesses BPMVC, and my latest venture 5 Loaves 2 Fish! 

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Billy Parisi Google: Billy Parisi
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Get your protein, fiber and probiotics on the go with Bob’s Red Mill Nutritional Boosters!  // vegan, gluten free, no sugar

Nutritional Boosters to Make Your Day {Giveaway}

by Cassidy Stockton in Contests

January is a time to get things done. We’ve been lounging and celebrating and indulging from Halloween to New Year’s Day and it’s time to switch gears. There are no shortage of experts lined up to tell us how to eat better, live better, be healthier and more active in 2016. I find that incredibly overwhelming. Who do I listen to? How do I know what is “right”? Unfortunately, I don’t have an answer for you, but I am happy to share a whole line of products that Bob’s Red Mill is offering that can fit any type of diet- even the “do nothing” approach.

Bob's Red Mill Pea Protein Powder is made from raw yellow peas. The protein is isolated from the peas using a low-heat, water based process. Unlike many other pea protein powders, there are no chemical solvents used to make Bob’s Red Mill Pea Protein Powder. Add pea protein powder to smoothies for a plant-based protein boost.

We have long offered plain, no frills protein powders. They’re perfect for people who really want something simple. Each of these protein powders are made from wholesome sources and are simple, single ingredient protein options- whey, soy, hemp and {new!} pea protein powder.

Get your protein, fiber and probiotics on the go with Bob’s Red Mill Nutritional Boosters! // vegan, gluten free, no sugar
In addition to these base protein options, we have a slew of single-ingredient items that pair well with protein powders- from flax, chia and hemp seeds to our newest addition, psyllium fiber powder. Use these ingredients to increase fiber in your shakes and smoothies. Flax, chia and psyllium are all wonderful choices for vegan and gluten free baking, as well.

Get your protein, fiber and probiotics on the go with Bob’s Red Mill Nutritional Boosters! // vegan, gluten free, no sugar

If you’re really just not sure and want something easy and, more importantly, delicious, our new Nutritional Boosters are just the ticket. Available in three flavored varieties- chocolate, vanilla and chai (not chia), these products are essentially shake mixes. I prefer them mixed with milk, but you can drink them with water. They use pea protein as a base with inulin (chicory root fiber), chia seeds and probiotics, and are sweetened with monk fruit. The natural flavors used are sweet enough to drink with water, but not so sweet that they can’t be combined with fruit. The kicker? They’re vegan and gluten free! Each blend provides about 20g of protein and between 10-12g of fiber. Full nutritional facts and ingredient lists can be found here.

Get your protein, fiber and probiotics on the go with Bob’s Red Mill Nutritional Boosters! // vegan, gluten free, no sugar

If something flavored isn’t up your alley and you only want to buy one product, our Protein + Fiber Nutritional Booster is just the thing for you. Made with a blend of pea protein, inulin (chicory root fiber), probiotics, chia seed and psyllium, this blend has no flavors, no sweetener and is ready to be combined with your favorite smoothie mix-ins.

We love all of our new products and we’re so excited to share them with you. Here are some of the most frequently asked questions about these products that we’re hearing from you.

Are these products vegan? Yes, all of the products listed above are considered vegan.

Are these products gluten free? Yes, the four new nutritional boosters, as well as psyllium powder, soy protein powder and pea protein powder are all gluten free.

Where can I get these? The four nutritional boosters, pea protein powder and psyllium powder are very new to our line. That means you probably won’t see them at stores yet. Putting in a product request with your store is the best way to get these items stocked. Until they appear at stores, which should be anytime now, our website is the only place to get them.

{Giveaway}

We think our new products are very exciting and want to give you a chance to try them for yourself. I have five sets of protein boosters to give away to lucky winners. Each set will contain one package each- Vanilla Protein Powder, Chocolate Protein Powder, Chai Protein Powder and Protein + Fiber Nutritional Booster and a Bob’s Red Mill blender bottle (retail value of $125). I will select five winners at random from all who enter using the app below by 11:59 pm on 01/18/16. Contest is open to US and Canada residents only.

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Cassidy Stockton Google: Cassidy Stockton
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Flax Crackers that meet almost all dietary needs- vegan, gluten free, paleo // Bob's Red Mill

Salt + Pepper Flax Crackers

by Cassidy Stockton in Gluten Free, Recipes

Can I admit something to you? I’ve never made crackers at home. They always seem so hard and time consuming, but I need to rethink these excuses. This recipe looks so easy that my excuses seem pretty flimsy in comparison.

If you’re not familiar with flax, it’s a highly nutritious seed full of fiber and omega-3 fats. These crackers are so simple, combining flax with water and some salt and pepper. You can even make them a little more flavorful by following our Everything version below. They are great for just about every eating style out there- whether it’s gluten free, paleo, vegan or just plain old clean eating. Dip them in hummus, top them with your favorite cheese (or faux cheese), spread them with almond butter or a dollop of jam- they’re delicious ALLTHEWAYS.

Salt and Pepper Flax Crackers that meet almost all dietary needs- vegan, gluten free, paleo // Bob's Red Mill

Salt and Pepper Flax Crackers

Ingredients

  • 2 cups Brown or Golden Flaxseed Meal
  • 1/2 tsp Salt
  • 1/2 tsp Ground Black Pepper
  • 1 cup Water
  • 1 tsp large flake Sea Salt
  • 1/2 tsp Coarsely Ground Black Pepper

Instructions

Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside.

In a large bowl combine all dry ingredients except large flake sea salt and coarsely ground black pepper. Add water and mix until an even dough forms.

Spread onto the prepared baking sheets and flatten to 1/8-inch thickness. Cut into 1½-inch squares then sprinkle evenly with large flake sea salt and coarsely ground black pepper.

Bake until crisp and the edges are browned, about 25 – 30 minutes. Let cool completely before dividing and serving. Yields 10 servings.

Everything Flax Crackers that meet almost all dietary needs- vegan, gluten free, paleo // Bob's Red Mill

Everything Flax Crackers

Ingredients

  • 2 cups Brown Flaxseed Meal
  • 1/2 tsp Salt
  • 1/4 tsp Garlic Powder
  • 1/4 tsp Onion Powder
  • 1 tsp Poppy Seeds, divided
  • 2 tsp Sesame Seeds, divided
  • 1 cup Water
  • 1 tsp Garlic or Onion Flakes optional

Instructions

Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside.

In a large bowl combine flaxseed meal, salt, garlic and onion powders, 1/2 tsp poppy seeds, and 1 tsp sesame seeds. Add water and mix until an even dough forms.

Spread onto the prepared baking sheet and flatten to 1/8-inch thickness. Cut into 1½-inch squares then sprinkle evenly with remaining seeds and garlic or onion flakes, if using.

Bake until crisp and the edges are browned, about 25 – 30 minutes. Let cool completely before dividing and serving. Yields 10 servings.

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Cassidy Stockton Google: Cassidy Stockton
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Baked Pear Oatmeal is a whole grain breakfast perfect for keeping your resolutions on track. // Bob's Red Mill // gluten free, dairy free adaptable

Baked Pear Oatmeal

by Cassidy Stockton in Recipes

It’s January 4th. Did you make a resolution a few days ago to eat better or healthier or try to lose some weight? You don’t have to be shy, the New York Times reports that about 40-50% of Americans make a resolution and the number one resolution is related to health and weight loss. It makes sense, really. We just spent the last two months from Halloween to New Year’s Day indulging in sweets and decadent foods, it’s only natural that we want to bounce back. I don’t know about you, but my body is positively screaming for something nutritious by the time Christmas has wrapped.

This recipe is a perfect way to fuel your body and keep those healthy resolutions. Baked oatmeal is easy to make and can be adapted to suit many different tastes and dietary needs. You can reduce the sugar in this recipe or replace it with your favorite sweetener to make it a touch healthier. Add flaxseed meal to boost the fiber and try mixing it up with different fruits and nuts. Need it to be gluten free? Simply swap out the old fashioned oats for our gluten free tested version and make sure to read the label on your vanilla. Need it to be free from dairy? Use your favorite non-dairy butter replacement or try it with coconut oil. Baked Pear Oatmeal is a whole grain breakfast perfect for keeping your resolutions on track. // Bob's Red Mill // gluten free, dairy free adaptable

Baked Pear Oatmeal

Servings: 8

Prep Time: 15 minutes | Cook Time: 40 – 50 minutes | Passive Time: 5 minutes

Ingredients

  • 2 cup Old Fashioned Rolled Oats
  • 1 tsp  Baking Powder
  • 1/2 tsp Salt
  • 1/2 tsp  ground Cinnamon
  • 1/4 tsp ground Ginger
  • 1/4 tsp ground Nutmeg
  • 3 cups Water or Milk, Pear Juice, or Apple Juice
  • 2  Eggs
  • 1/2 cup Brown Sugar
  • 1/4 cup Butter melted and cooled
  • 1 tsp Vanilla Extract
  • 2 cup chopped fresh Pears (about 2 whole)

Instructions

Preheat oven to 350°F. Butter a 9×9-inch baking dish and set aside.

In a small bowl, combine rolled oats, baking powder, salt, and spices. Set aside.

In a large bowl, whisk together water (or milk or juice), eggs, brown sugar, melted and cooled butter, and vanilla extract. Add oat mixture to the wet ingredients and mix to combine. Fold in chopped pears.

Transfer mixture to the prepared baking dish and bake until set, about 40 – 50 minutes. Let cool about 5 minutes before serving.

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Cassidy Stockton Google: Cassidy Stockton
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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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Cassidy Stockton Google: Cassidy Stockton
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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.

About The Author
Sarena Shasteen Google: Sarena Shasteen
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