Birdspotter Recipe of the Week | Bob's Red Mill

Birdseed Stir Fry

by Cassidy Stockton in Birdspotter, Featured Articles, Recipes

For the second year, we’ve teamed up with the Cornell Lab of Ornithology to bring bird lovers the ultimate birding photo contest. Each week we’re giving away prizes and sharing some of our favorite recipes, perfect for fueling a healthy, happy day of watching birds. Check back here each week for a great recipe, and don’t forget to vote on your favorites and enter your own photos in BirdSpotter!

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When most people think of millet, they think of birdseed. After all, it is one of the main components of a wild bird seed blend. Millet is a great seed for certain birds, but Millet is also one of the most nutritious grains available for humans. Unlike most other grains, this versatile, gluten free grain is alkaline, which makes it easy to digest and helps balance the body’s natural tendency towards acidity. Millet is an excellent source of dietary fiber, making it a great solution for those looking to add more fiber to their gluten free diet. The light flavor of millet allows it to be sweet or savory, which means the possibilities are endless. This stir fry is simple, yet satisfying and is a great way to give millet a whirl for the first time.

Birdseed Stir Fry | Bob's Red Mill

Birdseed Stir Fry

  • 1/2 cup Hulled Millet
  • 2 cups Water
  • 1/2 tsp Sea Salt
  • 2 Tbsp Oil
  • 1 cup sliced Onion
  • 2 cloves Garlic, minced
  • 1 tsp minced fresh Ginger
  • 1 large head of Broccoli, chopped
  • 1 cup sliced Carrot
  • 5 oz canned Water Chestnuts
  • 1/4 cup Cashews, chopped
  • 1 Tbsp Gluten Free Soy Sauce
  • 1 Tbsp Rice Vinegar
  • 2 Tbsp Honey
  • 1 Tbsp Corn Starch

Directions

Step 1

Bring water and salt to a boil. Add millet and return to a boil. Cover, reduce heat to low and simmer for 35 – 40 minutes.

Step 2

Heat oil over medium-high heat in a wok or large pan. Add onion and cook until beginning to soften, about 5 minutes. Add garlic and ginger and cook for 1 minute. Add broccoli, carrots and water chestnut and cook until crisp-tender, 7 – 10 minutes. Add cashews and cooked millet.

Step 3

Combine soy sauce, rice vinegar, honey and cornstarch and pour over vegetables. Cook until dressing is absorbed, about 2 minutes. Remove from heat and serve.

Makes 4 servings.

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What is it Wednesday | Bob's Red Mill

What is it? Wednesday: Flaxseed 101 + Flax Egg Replacer

by Cassidy Stockton in Featured Articles, Gluten Free, Health, What is it? Wednesday, Whole Grains 101

We are very excited to bring you 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. 

***

While chia seed may be the power seed darling in the media these days, we wanted to remind you about another fabulous power seed—flax seeds! Flax seeds are a wonderful source of omega-3′s offering up 1800 mg per 2 tablespoon serving. They are also a fantastic source of fiber, with a nice blend of insoluble and soluble fiber. 

Flaxseeds and Flaxseed Meal | Bob's Red Mill

Why are omega-3′s important anyway? Omega-3 fatty acids are broken down into three specific acids- ALA (alpha-linolenic acid), DHA (docosahexaenoic acid) and EPA (eicosapentaenoic acid). These acids work together to support brain development, the functioning of the immune system, cardiovascular health and are beneficial for healthy skin, hair and nails. How they work together is complicated, but the short version is that our bodies can make EPA and DHA, but cannot make ALA. ALA is the backbone for EPA and DHA, and must be consumed in our food. Read more about the interplay between these acids here.

The conversion of ALA into EPA and DHA is harder for the very young and the elderly, which means people in those categories have to be sure to get enough ALA in the first place. Fish, and their subsequent oil, are one of the most common sources of all three omega-3′s. Sure, that’s great, but that doesn’t work for vegetarians or vegans. Also, have you tried fish oil? Gross. That’s why brands now market lemon and strawberry flavored fish oil so you can eat it and not taste the fish. I love fish, don’t get me wrong, but I’m not a fan of a fish-flavored salad. I digress… There are many plant-based sources of ALA (which, let me remind you, your body will turn into EPA and DHA) including FLAX seeds, chia seed, hemp seeds, sesame seeds, walnuts, and, I just learned today, cauliflower and Brussels sprouts (albeit not as much as the seeds).

Why would you pick flax seeds over any other plant-based source? Flax is an excellent source of dietary fiber. Coupled with the omega-3, the soluble fiber and insoluble fiber work together to absorb and remove cholesterol from the blood stream (healthy heart!) and keep your digestive house neat and tidy. Yes, chia seeds will do that, too, but flax seed is much more affordable and just as effective. You just need to be sure to eat ground flax seed. The flax plant is solely interested in propagating the world with more flax plants, and the human body cannot break down the flax seed. You get virtually no benefit from eating the whole seeds, though they are quite tasty.

flaxseed brochure cover

Luckily for you, Bob’s Red Mill mills whole flax seeds for you. Our flax seed meal is freshly milled using a technology that maintains the cool temperatures needed to keep the oil from oxidizing. I can’t speak for all other brands, but many brands press the oil from the seeds before grinding, so you’re not really getting the whole package as nature intended. We offer several varieties- brown, golden and organic versions of both. The only difference between the two colors is just that, the color. Some prefer the golden for baked goods, as it blends better.

Flaxseed meal is very versatile and is an excellent egg replacer in baked goods (recipe below) and can be sprinkled on salads, hot cereal, smoothies. Some folks around here just mix their 2 tablespoons into water or juice and drink it like an elixir. Personally, I prefer the mixed-in route. We have loads of great recipes for how to incorporate this power house seed into your diet on our website. Be sure to snag a $1.00 off coupon on our homepage, as well.

Flaxseed Meal “Egg”

For one egg, combine 1 Tbsp of Flaxseed Meal with 3 Tbsp of water. Let stand 3-5 minutes. Use as you would an egg in baking. This works best for muffins, quick breads, cookies, pancakes, etc. It is not the best choice for a cake, which relies heavily on eggs for rising or anything that has a fine, delicate texture.

1235C164_FlaxseedMeal_f_HighRes

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Birdspotter Recipe of the Week | Bob's Red Mill

Honey Blackberry Pie

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

For the second year, we’ve teamed up with the Cornell Lab of Ornithology to bring bird lovers the ultimate birding photo contest. Each week we’re giving away prizes and sharing some of our favorite recipes, perfect for fueling a healthy, happy day of watching birds. Check back here each week for a great recipe, and don’t forget to vote on your favorites and enter your own photos in BirdSpotter!

***

Sing a song of sixpence,
A pocket full of rye.
Four and twenty blackbirdsberries,
Baked in a pie.
This beautiful and delicious pie is made using our Gluten Free Pie Crust Mix. What we love about our new pie crust mix is that it’s gluten free, but no one will ever guess! It’s buttery and flaky, just like a wheat-based crust. It makes a dessert like this perfect for dinner parties- everyone can enjoy it (especially if you use vegetable shortening or coconut oil for those that are non-dairy) and no one will be the wiser. The combination of blackberries with honey and lemon is phenomenal and will take you back to the hot summer days at the end of August. Something all of us could use this time of year. Take a slice and settle down with a cup of coffee and a good book. You know you want to.
GF Honey Blackberry Pie | Bob's Red Mill
Honey Blackberry Pie
Contributed by: Sarah House for Bob’s Red Mill Test Kitchen

Prep Time: 25 minutes
Cook Time: 50 – 60 minutes
Yield: 8 servings
Preheat oven to 425°F.Remove dough from the refrigerator and let sit at room temperature until malleable. Roll 1/2 of chilled dough into a 12-inch circle between two pieces of heavy-duty plastic wrap. Remove top layer of plastic; invert and center dough over a 9-inch nonstick pie pan. Press crust into place, then remove remaining plastic wrap.Toss blackberries with tapioca flour then add honey, lemon juice and orange zest. Pour into prepared pie shell.Roll the remaining 1/2 of chilled dough into a 10-inch circle between two pieces of heavy-duty plastic wrap. Remove top layer of plastic; invert and center dough over filling. Press dough into place, then trim, seal and flute the edges. Cut four vents in the top dough using a decorative pattern (if desired) or create a lattice top crust.

If desired, brush top crust with an eggwash made from 1 egg whisked thoroughly with 1 Tbsp water.

Bake at 425°F for 15 minutes then reduce the heat to 350°F and continue to bake until the filling is set and beginning to bubble and the crust is golden, about 60 minutes.

Let cool before serving.

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macaroni and cheese

Meatless Mondays: Vegan Cheese Sauce + Feeding a Toddler

by Cassidy Stockton in Featured Articles, Meatless Mondays, Recipes

Over the last few months, I have been on a journey to figure out what was causing my 15 month old’s seemingly endless bout of eczema. The itchy, dry, red rash covered his whole body and nothing was helping. After multiple visits with his pediatrician, a dermatologist, and an allergist, we were doing a heavy regimen of steroids, lotions and antihistamines. Nothing was working very well and the idea of keeping my little one on steroids and antihistamines indefinitely was NOT on my agenda for his childhood. Finally, I decided to visit a naturopath. I knew that there had to be a deeper reason for this skin issue than “kids just have it.” With her help, we tried a few remedies, starting by removing dairy from his diet, then adding on a probiotic, vitamin D, and a healthy dose of omega-3′s daily.

Within a few weeks, his skin had completely cleared up. We do not know which of the remedies was the most helpful, but, we are not changing a thing. It worked. That’s all that matters. In this line of work, I am not surprised that food interventions coupled with a probiotic and omega-3′s changed his chemistry for the better. I talk to people every day who have seen huge improvements in their health by adding omega-3′s in the form of flax and chia or by removing dairy or gluten. Food is medicine.

macaroni and cheese

All of this is to say that we had a heck of a time figuring out how to feed a toddler when milk is out of the question. Not that he ate a ton of milk-based foods, but string cheese was his favorite snack and macaroni and cheese was a special, much beloved, meal. After buying a box of non dairy mac and cheese (at $4 a pop!), I realized that the “cheese” powder was pretty darn similar to this recipe for “Cheese” Sauce. I thought I’d give it a whirl. It was a big hit over whole wheat macaroni, and worked well for enticing my son to eat broccoli and other veggies. Plus, I like that I can control what is in it. He gets some bonus B-vitamins and (in my house) we replace the margarine with coconut oil to increase the good fats my son is missing out on from not drinking whole milk at this age. While I still haven’t mastered feeding the picky toddler, at least I have some mac and “cheese” to fall back on. 

Nutritional Yeast “Cheese” Sauce

This sauce is great for nachos, vegetables, potatoes, sandwich spread (just a dab), well, just about anywhere you might like some cheesy, saucy goodness. 

Nutritional Yeast

  • 1 tsp Mustard
  • 1/4 cup Margarine, Olive Oil or Coconut Oil
  • 2 cups Cold Water
  • 1 tsp Sea Salt
  • 1/2 cup Unbleached White Flour
  • 1/2 cup Nutritional Yeast

Whisk together in a heavy bottomed sauce pan:

  • 1/2 cup Nutritional Yeast Flakes
  • 1/2 cup Unbleached White Flour
  • 1 tsp Sea Salt

Place pan over medium-high heat and whisk in:

  • 2 cups cold Water

Continue whisking as sauce thickens, bring to a rolling boil, reduce heat, cook 1 minute, remove from heat.

Whisk in:

  • 1/4 cup Margarine or Oil
  • 1 tsp Mustard

Sauce will thicken as it cools, but thins down when heated.

Makes 8 servings.

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Birdspotter Recipe of the Week | Bob's Red Mill

Little Bird Cake

by Cassidy Stockton in Birdspotter, Featured Articles, Recipes

For the second year, we’ve teamed up with the Cornell Lab of Ornithology to bring bird lovers the ultimate birding photo contest. Each week we’re giving away prizes and sharing some of our favorite recipes, perfect for fueling a healthy, happy day of watching birds. Check back here each week for a great recipe, and don’t forget to vote on your favorites and enter your own photos in BirdSpotter!

***

This is a beautiful Italian cake that, while slightly complicated, is phenomenal. Organic farro provides a chewy, nutty texture similar that pairs wonderfully with the creaminess of ricotta. Serve this with coffee for a delightful dessert.

Little Bird Cake | Bob's Red Mill

Little Bird Cake

Contributed by Michelle Abendschan, the blogger behind jemangelaville.com

  • 1 cup Organic Farro
  • 3 cups boiling Water
  • 2 cups 2% Milk
  • 1 cup Sugar
  • 1 strip Lemon Zest
  • 1 Cardamom Pod (or 1/8 tsp ground Cardamom)
  • 2 tsp Vanilla Extract
  • 1/4 tsp Kosher Salt
  • 1 cup Ricotta Cheese
  • 4 Eggs, separated
  • 1/4 cup Golden Raisins
  • 2 Tbsp Orange Liqueur
  • 1 Orange, zested
  • 1/4 cup Powdered Sugar

Directions

Step 1

Rinse farro briefly with cool water, drain, and then add to 3 cups boiling water. Reduce heat to low and then simmer until farro is soft, about 25 minutes. Drain and set aside.

Step 2

Add milk, sugar, lemon zest and cardamom to a pot (can be the same pot used earlier) and bring to a simmer. Add farro and cook, stirring occasionally, until farro mixture is thick and resembles pudding, about 35-45 minutes. Remove from heat and stir in vanilla and salt and remove cardamom pod (if used). Let cool.

Step 3

Add ricotta, egg yolks, raisins, liqueur and the zest from about 3/4′s of the orange to the cooled farro mixture. In a stand mixer, beat egg whites until stiff. Add half the egg whites to the farro, just mixing in to lighten the batter. Gently fold the remaining egg whites in, trying not to deflate them too much.

Step 4

Preheat oven to 350°F and prepare a baking dish by coating a 10-inch round cake pan with non-spray stick and covering the bottom with a circular piece of parchment paper.

Step 5

Add batter to prepared cake pan and spread the top out evenly. Bake in the center of the oven 45-50 minutes, until top of cake is golden brown and edges are just starting to pull away in spots. Let cool about 15 minutes in the pan.

Step 6

To remove: run a knife around the edges of the cake pan. Put a plate upside down on the top of the cake and flip over. Remove cake pan. Then, using the plate you want to serve from, put that on top of the upside down cake and flip again, so that the cake is right side up, on the serving plate.

Step 7

Use a fine mesh strainer to sprinkle powdered sugar over the top of the cake, along with the remaining zest from the orange. Serve slightly warm or at room temperature.

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Birdspotter Recipe of the Week | Bob's Red Mill

BirdSpotting Granola Bars

by Cassidy Stockton in Birdspotter, Featured Articles, Recipes

For the second year, we’ve teamed up with the Cornell Lab of Ornithology to bring bird lovers the ultimate birding photo contest. Each week we’re giving away prizes and sharing some of our favorite recipes, perfect for fueling a healthy, happy day of watching birds. Check back here each week for a great recipe, and don’t forget to vote on your favorites and enter your own photos in BirdSpotter!

***

These granola bars are so easy to make and so delicious, you’ll wonder why you ever bought all of those packaged granola bars in the first place. With three types of coconut (trust us on this), chocolate chips, dried apricots and dried cherries, it would be easy to mistake these healthy treats for cookies. They are the perfect fuel for a mid-morning snack, a nice treat in a lunch box or a great take-along for birding adventures.  Our bakery makes these every week and they are a favorite of customers and employees, selling out faster than you can say “Blue-Footed Booby.”

BirdSpotter Granola Bars

BirdSpotting Granola Bars

Directions

In a large bowl, mix together the coconut, flour, sugar, baking soda, salt, oats, chocolate chips, apricots, almonds, cherries and seeds.

Mix flaxseed meal and water; let stand for a few minutes.

Combine the molasses, sunflower oil and vanilla. Add the flaxseed meal mixture and mix thoroughly. Pour the wet ingredients into the dry and stir to combine. Press dough into a greased 9 x 13-inch baking pan and bake at 350°F for 15 minutes. Let cool before cutting. Makes 32 bars.

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No Bake Balls of Energy

Meatless Mondays: No Bake Balls of Energy

by Cassidy Stockton in Featured Articles, Gluten Free, Recipes

This recipe comes from musician Brett Wildeman. Brett is a musician, writer and Bob’s Red Mill fanatic. Last September, Brett embarked on a bicycle tour of British Columbia to promote his newest album, Mother Earth. The In A Blink tour was fueled by Bob’s Red Mill and this was one of his favorite recipes for on-the-road nutrition. They are full of super foods like flax seed, chia seed and dark chocolate, completely delicious and so easy to make! We think this is a perfect recipe to add to your repertoire for a healthy New Year.

If you’re in the mood for some new music, check out Brett’s folk music on TumblrFacebook and Twitter.

No Bake Balls of Energy | Bob's Red Mill

No Bake Balls of Energy
Contributed by Brett Wildeman

Ingredients:

Instructions

1)    Stir all ingredients together in a medium sized bowl until thoroughly mixed.

2)    Chill in the refrigerator for half an hour.

3)    Roll into balls of whatever size you would like.

4)    Store in an airtight container and keep refrigerated for freshness. Last up to  1 week.

*Make these gluten free by using our Gluten Free Muesli or Gluten Free Rolled Oats.

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Cannellini Bean Spread | Bob's Red Mill

Meatless Mondays: Cannellini Bean Spread

by Cassidy Stockton in Meatless Mondays, Recipes

Christmas is around the corner and that means you likely have company coming to you (or are heading out). Either way, this is a delicious appetizer that works for most dietary restrictions and is sure to please picky palates. This spread goes well with veggies and crackers, and is pretty simple to whip up.  A fabulous alternative to hummus, this spread uses creamy cannellini beans in place of garbanzo beans. The inclusion of carrots adds a subtle sweetness that pairs beautifully with rosemary and thyme. Drizzle with high quality olive oil and you have a classy, different appetizer sure to wow your guests (or hosts).

Note: This time of year, soaking and cooking dried beans might not be feasible, so you can opt to use canned Cannellini beans or even Great Northern beans in this recipe. Freshly cooked beans add something to this recipe, but we’ll look the other way… just this once.

Cannellini Bean Spread | Bob's Red Mill

Cannellini Bean Spread with Rosemary

  • 1-1/4 cups Cannellini Beans
  • 1/2 cup Onion, chopped
  • 1 Carrot, peeled and finely chopped
  • 1 tsp dried Sage
  • 1 Bay Leaf
  • 1 large Garlic Clove, peeled
  • 2-inch fresh Rosemary Sprig
  • 1/2 tsp Salt
  • 4 Tbsp Extra Virgin Olive Oil

Directions

Soak the cannellini beans overnight in cold water to cover by 2 inches. Drain the beans and rinse them. Put them in a pot with the onion, carrot, sage, bay leaf, garlic clove, and enough cold water to cover by 1 inch. Bring to a boil, reduce heat, and simmer until tender, 1 to 1-1/2 hours depending on the age of the beans. Add the rosemary sprig to the pot, stir, and set aside for 15 minutes.

Drain the water from the bean mixture, reserving 1 cup of the cooking liquid. Remove the bay leaf and rosemary sprig, and discard. Transfer the bean mixture to a food processor and pulse on and off, adding a bit of cooking liquid if necessary, until the beans are mostly smooth. With the machine running, pour 2 tablespoons of the oil into the processor, blend until smooth. Transfer dip to a serving bowl, drizzle with remaining olive oil and serve.

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Almond Choc Chip Cookies GF DF Paleo 1

NEW Natural Almond Meal + Almond Chocolate Chip Cookies {Giveaway}

by Cassidy Stockton in Featured Articles, Gluten Free, Recipes

We are pleased to launch a new, wholesome Natural Almond Meal for all of your baking needs. Whether you follow a paleo, grain-free, or gluten free diet or simply like using almond meal to add extra richness to your baking, this flour is a must-have.  Milled from whole almonds with their skin intact, this flour can be used in recipes for cookies, cakes, breads, pancakes and more! It even makes a wonderful low-carbohydrate coating for chicken, fish and other proteins.

Natural Almond Meal

The skins contribute a lovely caramel color to baked goods without affecting the flavor. And let me tell you, the flavor of almond meal is phenomenal. I can’t imagine anyone reading this hasn’t tried an almond, but if you’ve not baked with almond meal, it’s truly superb. You can replace up to 25% of the flour in your recipes with almond meal for a richer, more decadent baked good. Or, if you’re trying to watch carbs or gluten (for whatever reason), there are loads of fabulous recipes online now that use almond meal exclusively for everything under the sun.

Try these chocolate chip cookies for a real treat. This recipe is a great way to indulge without feeling guilty. I made these before a big trip last summer and they were perfect. They held up well, provided a punch of protein and a touch of sweetness while we slogged through airports and kept us from snacking on the over-priced junk food on the road. (P.S. I know the picture doesn’t exactly sell these cookies—they’re not lookers, but they are so good!)

Almond Choc Chip Cookies GF DF Paleo | Bob's Red Mill

Almond Chocolate Chip Cookies (GF, DF)
Recipe by Sarah House

  • 3 cups Bob’s Red Mill® Natural Almond Meal
  • 1 tsp Baking Soda
  • ½ tsp Sea Salt
  • ¼ cup Coconut Oil
  • ¼ cup Maple Syrup
  • 1 whole Egg
  • 2 Egg Whites
  • 1 tsp Vanilla Extract (optional)
  • ¼ tsp Almond Extract (optional)
  • 1 cup Dark Chocolate Chips
  • ½ cup toasted Sliced Almonds*

Preheat oven to 375°F. Line two baking sheets with parchment paper. Combine almond meal, baking soda and sea salt and set aside. Mix coconut oil and maple syrup in a mixer or by hand until creamy but not fully incorporated, about 5 minutes. Add whole egg, egg whites and extracts (if using) and mix for 2 additional minutes. Slowly add dry ingredients to egg mixture and mix briefly. Add chocolate chips and toasted almonds and mix until well combined. Place large rounded tablespoons onto prepared baking sheets, about 1-inch apart. Flatten slightly, to approximately 1-inch thickness. Bake until set and golden, about 15 minutes.

Makes 25 – 30 servings.

*To toast almonds, spread in an even layer onto a baking sheet. Toast in a 375°F oven for 7 – 10 minutes, stirring at least twice during baking for even browning.

Win it! 

I’m giving away a package of our new natural almond meal to five lucky winners. Everyone had such success with our giveaway last time, that we’re going to keep using this new app. Just follow the directions below to enter. If you have any problems, post it in the comments. We’ll select five winners at random from all who enter by 11:59 pm on 12/22. That’s only a few days away, so better enter fast!


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Birdspotter Recipe of the Week | Bob's Red Mill

Pumpkin Quinoa Muffins

by Cassidy Stockton in Birdspotter, Featured Articles, Recipes

For the second year, we’ve teamed up with the Cornell Lab of Ornithology to bring bird lovers the ultimate birding photo contest. Each week we’re giving away prizes and sharing some of our favorite recipes, perfect for fueling a healthy, happy day of watching birds. Check back here each week for a great recipe, and don’t forget to vote on your favorites and enter your own photos in BirdSpotter!

Quinoa Pumpkin Muffins | Bob's Red Mill

These muffins are very moist and the added quinoa boosts the protein and offers a nice crunch. This recipe was developed especially for Bob’s Red Mill by renowned whole grain specialist, Lorna Sass, author of Whole Grains Every Day Every Way. Slightly sweet and full of whole grains, these muffins are perfect to take along on your next bird-watching expedition.

Pumpkin Quinoa Muffins

  • 1/4 cup Raw Shelled Sunflower Seeds
  • 1-1/4 cups Whole Wheat Pastry Flour
  • 3/4 cup Brown Sugar
  • 1 tsp Pumpkin Pie Spice
  • 1 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/2 tsp Sea Salt
  • 3/4 cup cooked Organic Quinoa Grain*
  • 2 large Eggs
  • 3/4 cup Unsweetened Canned Pumpkin
  • 1/2 cup Low-Fat Buttermilk (well shaken)
  • 2 tsp Vanilla Extract
  • 5 Tbsp Unsalted Butter

Directions

Step 1

Place a rack in the center and preheat the oven to 400°F. Use 1 tablespoon of the butter to thoroughly butter the muffin tins. Set aside. Melt the remaining 4 tablespoons of butter and set aside.

Step 2

In a large bowl, combine the flour, sugar, pie spice, baking powder, baking soda, and salt. Add the cooked quinoa, separating the grains with a fork to distribute them evenly.

In another bowl, beat the eggs. Add the pumpkin, buttermilk, melted butter, and vanilla. Whisk until the mixture is smooth.

Gradually stir the liquid into the dry ingredients just until the flour is incorporated. It’s fine if the batter is slightly lumpy. Do not overmix.

Step 3

Divide the batter among 12 muffin cups. (Each should be about 3/4 full.) Sprinkle 1 teaspoon of sunflower seeds on top of each muffin. Bake until the muffins are nicely browned around the edges and a toothpick inserted into the center comes out clean, 30 to 35 minutes. Set the tins on a cooling rack for 5 minutes. Run a knife around the edges and remove the muffins. Eat warm or cool directly on the rack. If not eating the same day, freeze for up to 3 months.

Notes

*NOTE: To cook Quinoa, bring 2 cups water to boil. Stir in 1 cup Quinoa and reduce heat to medium/low. Cover and cook for 12 minutes. Remove from heat, fluff with fork and let stand for 10-15 minutes.

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Cassidy Stockton Google: Cassidy Stockton
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