Salad Header

5 Whole Grain Dishes to Step Up Your Potluck Game

by Cassidy Stockton in Featured Articles

Memorial Day seems to be the official opening day of barbecue and picnic season. What’s better than bringing together those you love over some delicious food? And what’s more fun than serving something that shows off your culinary chops? Sure, potato salad and pasta salad are perennial favorites and not overly difficult to put together. Wouldn’t it be more satisfying to bring a dish that isn’t filled with empty carbs and mayonnaise that everyone raves about? Health benefits aside, you know you will likely be the only person who brought something remarkable and different. Here are a few whole grain swaps you can make to step up your potluck game.

1. Instead of potato salad, bring Warm Kamut® Berry Salad with Bacon, Brussels Sprouts and Gorgonzola. Sure, this salad is a little time-consuming to make, but so is potato salad (unless you’re opting for a prepared version). Gorgonzola and bacon bring their A-game in this dish, while whole grain kamut berries and Brussels sprouts team up for a well-rounded dish that everyone will enjoy. If you can’t keep it hot, don’t worry, warm will be lovely and you won’t have to worry about any mayonnaise turning. If you can’t find kamut berries, wheat berries and farro will both make a comparable replacement.Warm Kamut Berry Salad with Bacon Brussels Sprouts and Gorgonzola

2. Swap a antipasto salad for Vegetable Bounty Quinoa Salad with Asian Vinaigrette. Far more nutritious than pasta, quinoa packs a nutritional punch and the flavors in this salad are warm and bright, perfect for pairing for a spring gathering.

Vegetable Bounty Sm

3.  Trade a pasta salad dressed with mayonnaise for this Curried Carrot and Sorghum Salad. The creamy curry dressing is both gluten free and vegan, making it perfect for any gathering and will quickly put mayo out of mind.

Curried Carrots and Sorghum Salad

4. Sure, a green salad is a great way to go, but wouldn’t it be more fun to bring Tabbouleh? Filled with fresh tomatoes and seasoned with mint and parsley, Tabbouleh comes together quickly and delivers a light, fresh flavor perfect to pair with grilled chicken or fish.

Tabbouleh

5. Keep it fresh and light with this Millet Spring Roll Salad. Who cares what you swap for this one? The bright flavors of this dish will counterbalance other, heavier fare and you’ll be able to school people on what millet is and impress them with your culinary prowess. Who has the time to make real spring rolls when you can turn them into a delicious salad?

Millet Spring Roll Salad

 

 

About The Author
Cassidy Stockton Google: Cassidy Stockton
Share this article:
Kamut w Herbed Mushrooms and Leeks H

Meatless Mondays: Kamut® Berries with Herbed Mushrooms and Leeks

by Cassidy Stockton in Featured Articles, Meatless Mondays, Recipes

This whole grain, pilaf-like dish shines the spotlight on Kamut® berries. The toothsome grains marry beautifully with earthy mushrooms and vibrant leeks. Beyond cooking the grains, this dish comes together easily and is a great, light meal for a Monday night. Take it up a notch with a sprinkling of freshly grated Parmesan and pair with a green salad.

Kamut w Herbed Mushrooms and Leeks | Bob's Red Mill

Kamut® Berries with Herbed Mushrooms and Leeks

from Whole Grains Every Day by Bob’s Red Mill 

  • 1-1/2 cups Bob’s Red Mill Organic Kamut® Berries
  • 4-1/2 cups Water
  • 2 Tbsp Unsalted Butter*
  • 3 cups sliced Leeks, white and light green parts
  • 1-1/2 lb assorted Mushrooms, trimmed and quartered
  • ¼ tsp Sea Salt
  • 1 cup low-sodium Vegetable Broth
  • 1 Tbsp fresh Tarragon, chopped
  • 1 Tbsp fresh Thyme, chopped
  • Salt and Black Pepper, to taste

Bring water to a boil in a medium pot.

Add Kamut® berries, cover, reduce heat to simmer and cook until berries are tender and plump, about 45-60 minutes. Drain off any excess water and set kamut aside.

Heat the butter in a large, deep skillet over medium-high heat until it foams. Add the leeks and cook, stirring frequently, until they soften, 4-5 minutes. Add mushrooms and salt. Continue cooking until the mushrooms release their liquid and are just short of tender, 7-10 minutes.

Stir in broth, tarragon, thyme, cooked kamut, and salt and pepper to taste. Cook uncovered over medium heat until some of the liquid has evaporated and the flavors mingle, about 5 minutes.

Serve warm.

*Use a non-dairy margarine for a vegan version.

About The Author
Cassidy Stockton Google: Cassidy Stockton
Share this article:
Granola Header 2

WIN IT: Gluten Free Granola

by Cassidy Stockton in Contests, Featured Articles, Gluten Free

Bob’s Red Mill is excited to bring you NEW Gluten Free Granolas! We took our two most popular granola flavors—Apple Blueberry and Honey Oat—and switched out a few ingredients to create the tastiest gluten free granola you’ve ever had. We carefully monitor each ingredient throughout the entire process, from farm to packaging, to be sure you are getting the highest quality gluten free product.

NEW Gluten Free Granolas | Bob's Red Mill

We use only pure, high-grade gluten free oats. Each farm delivery is tested with an R5 ELISA gluten test to ensure the absence of gluten. Advanced color-sorting removes undetected impurities. Roasting enhances that wholesome robust flavor you expect. Finally, the oats are moved to our 100% gluten free facility and tested for gluten again to ensure their purity.Granola w Blueberries

To these pure oats, we add a little bit of sugar and flavorings for a lightly sweet, crunchy granola you’ll want to eat right out of the bag. Made using the same process (but not the same lines) as our regular granolas, these new Gluten Free Granolas are sure to become favorites in your house.

To celebrate our new additions, we’re giving away a package of each new Gluten Free Granola, Apple Blueberry and Honey Oat, 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 05/22/14.

About The Author
Cassidy Stockton Google: Cassidy Stockton
Share this article:
1green-onion-pancakes F

Meatless Mondays: Savory Green Onion Pancakes

by Guest in Gluten Free, Meatless Mondays, Recipes

I adore green onion pancakes but they usually require you to create dough, which needs to be kneaded, rested, and then rolled out. At JoyFoodly, I’m always looking for ways to simplify recipes for families. Really, this is the only way anyone who is busy can joyfully recreate a favorite recipe time and again. For this savory and delicious green onion pancake, I’ve found a way I think you’ll love that’s quick and seriously yummy.

It all starts with the star of the pancake, the green onion batter. For this recipe, my shortcut is my always on-hand Bob’s Red Mill Gluten Free Pancake Mix. You can whip this batter up in no time. I especially love to get kids involved with measuring ingredients and stirring the batter.

The other thing I love about this pancake batter is that it can take quite a bit of green onions, so if you’re also looking for a way to really use up a lot of them (or just love green onions!), feel free to overstuff and top these beauties for extra crunch. If you’re not sure how to cut or prep green onions, here’s a quick video we’ve put together for our Joyful 12 Kitchen Learning Lab that will help make your prep just a little more joyful:

Here’s to your family having some fun in the kitchen on this Meatless Monday. Don’t forget to add a little drizzle of sauce to kick up the fun one extra notch!

PS: We thought the sour cream on top could be optional but we highly recommend it not be!

Tips to help your kids love Savory Green Onion Pancakes

We include tips like this in all of the recipes in our online kitchen learning lab, the Joyful 12! Learn more here.

  • Get them involved: Making batter is a great lesson for kids in the kitchen. Show them how to accurately measure ingredients and why this is important. Have them help you incorporate the dry and the wet ingredients and learn when the batter is the right consistency (not too thick but not too runny)
  • Be a food explorer: People eat pancakes all over the world! In France, they eat thinner pancakes called crepes. Here, we are making a savory vs. sweet pancake. Ask your child what they think about savory pancakes.
  • Taste your creation: It’s fun to make one pancake from the batter and have your child help you taste test it. Do you want to add more green onions to it, or maybe more Chinese five spice? Then, when you’ve finished cooking them all, you’ll already know your child likes them because you involved them in making them and tasting them!

1green-onion-pancakes

Savory Green Onion Pancakes

Serving size: 4 | Prep time: 15 minutes | Cooking time: 20 minutes

Ingredients:

  • 1 bunch Green Onions
  • 1-1/2 cups Pancake Mix (we use Bob’s Red Mill® Gluten Free)
  • 1 Egg
  • 1 cup Coconut Milk
  • 2 Tbsp Sesame Oil
  • 1/2 tsp Chinese Five Spice
  • 1/2 tsp Salt
  • 3 Tbsp Coconut Oil or Vegetable Oil
  • Sour Cream, optional topping

Sauce to Drizzle

  • 2 Tbsp Sesame Oil
  • 1-1/2 tsp Rice Wine Vinegar
  • 1 tsp Tamari (Gluten Free Soy Sauce)
  • 1 tsp Sugar
  • 1 pinch Hot Pepper Flakes

Directions
Note on Substitutions: you can use soy or almond milk in place of coconut milk, and vegetable oil in place of coconut oil.

2-ingredients

Get Organized:

1. Take 5 minutes to get out all your ingredients, measuring and cooking equipment needed, and place them on a cookie sheet within easy reach.

2. Make the sauce that can be drizzled on top of pancakes by combining all ingredients in a bowl and stirring together.

3. Cut the green onions into small discs. Set aside a few green tops to be used to sprinkle over pancakes when you serve them.

4. Preheat oven to 325F, to keep cooked pancakes warm while you finish cooking all the batter.

3mixing-batter

To Cook:

1. In a bowl beat the egg together with the coconut milk and sesame oil.

2. In a separate bowl, combine the Chinese five spice and salt with the pancake four.

3. Add the pancake flour and spices to the egg mixture gradually, stirring to combine.

4. Stir in the cut green onions into the batter.

5. In a nonstick pan, heat enough coconut oil in the pan to just cover the bottom of the pan.

6. Use a spoon to place 1-2 pancakes into the pan. Cook over medium-high heat. Look for bubbles on the outside of the pancakes. Flip and cook another minute.

7. Hold finished pancakes in a warm oven on a cookie sheet.

8. Serve with a dollop of sour cream (optional but yummy), extra green onions, and the sauce on the side, which can be drizzled over.

hollie-headshot-postsChef Hollie Greene is passionate about bringing the joy of good food to your family. She created JoyFoodly™, a San Francisco mission based company, to help families joyfully get more fruits and vegetables into their families’ diets. The Joyful 12™, Chef Hollie’s Online Kitchen Learning Lab, helps parents explore and learn how to joyfully get twelve fruits and veggies into their families’ diets each season.

Chef Hollie is a graduate of the French Culinary Institute in NY and has taught over 2,000 children in New York and California through her work with non-profit programs partnering with Rachael Ray’s Yum-O!, Mayor Bloomberg, and as a Professional Expert for the State of California’s Healthy CA Kids Initiative. Follow Hollie on Twitter and Facebook to keep up to date with her newest joyful kitchen creations.

About The Author
Guest Google: Guest
Share this article:
Fisher Whole Wheat Chocolate Almond Cookies F

Three Tips for Baking with Children

by Jessica Fisher in Featured Articles, Recipes

My grandmother was a blue-ribbon baker. Every year at the county fair she bagged multiple ribbons for her baked goods. A plump older woman with tightly curled hair and wrapped in an apron, Gramma  John was the epitome of the Midwestern farm wife. I loved visiting her on our family vacations to Minnesota each summer. Gramma had two kitchens!

This California girl had never seen such a thing. There was a regular kitchen in the home, decorated in the styles of the 70s, where we ate breakfast, lunch, and dinner. In the cool of the basement there was a second kitchen, austere white, and ready for business. Despite it’s professional looking nature, that’s where the fun happened!

Each summer I would bake with Gramma in that kitchen. I particularly remember her pat-in-the-pan pie crust . While mine didn’t look as pretty as hers, the pastry was easy. In fact, even my five-year old can do it.

Three Tips for Baking with Children | Bob's Red Mill

She’s the one who taught me to bake. And I’ve passed that love on to my kids.

It’s not all rainbows and butterflies to bake with children. It sounds great, but in reality, it’s a mess. It can be a little frustrating when flour flies and egg shells float in the batter.

But, it’s worth it. Now that my youngest is five – my eldest is 16 – I’m able to relax a bit and look back to see what worked and improve the things that didn’t. Here are three basic things I’ve learned.

1. Let them do.

This is hard, especially if you’re a control freak like I am. My husband is the one who modeled this for me. He let our two-year old crack eggs!

Recently, I taught my 7-year old how to use the bread machine. She even adapted a favorite recipe and wrote it down in her own words. That handwritten copy is a keepsake, for sure.

My 16-year old now bakes on his own, hunting down recipes to feed his ravenous appetite for healthier, body-building snacks.

Whole Wheat Chocolate Chip Cookies | Bob's Red Mill

2. Just keep calm.

Find ways that you can relinquish control and still keep your cool. For instance, let your child crack each egg individually into a ramekin. Then add it to the recipe after you’ve fished out any shell.

Set up a work space that is easy to clean. We have a very large cutting board that I often use as our work space. Most of the mess happens there, making it easy to move it all at once when it’s clean up time.

3. Have fun!

Baking is the ultimate three-for-one experience. You get food prepared, you teach your child some life skills, and you get to enjoy some good times together.

Don’t sweat the messes, the cookies that don’t look picture-perfect, or the fact that this activity takes way longer than if you did it by yourself. You’re making memories with your child and getting some great fringe benefits.

Whole Wheat Chocolate Almond Cookies | Bob's Red Mill

Whole Wheat Chocolate Chip Cookies

Makes 2 dozen cookies

This is a recipe from my Gramma John, updated to be just a bit healthier. I swapped coconut oil for the shortening; replaced processed white and brown sugars with demerara sugar, and used whole wheat pastry flour instead of white. I also notched up the flavor profile and the antioxidants with ginger and cinnamon. The result is a sweet, crispy, crunchy cookie that pleases kids of all ages.

  • 2/3 cup Coconut Oil
  • 1 cup Demerara Sugar
  • 1 Egg
  • 1 tsp Vanilla Extract
  • 1 1/2 cups Whole Wheat Pastry Flour
  • 1/2 tsp Baking Soda
  • 1/2 tsp Salt
  • 1/2 teaspoon ginger
  • 1/2 teaspoon cinnamon
  • 1 cup chocolate chips
  • 1/2 cup slivered almonds, optional

Preheat the oven to  350°. Line two baking sheets with parchment paper or a silpat baking mat.

In a large mixing bowl, beat together the oil and sugar with an electric mixer. Add the egg and vanilla and beat until thick and creamy, about 2 minutes. Add the flour, baking soda, salt, ginger, cinnamon, chocolate chips and nuts, if using. Mix well.

Drop dough onto the prepared sheets by rounded tablespoons. Bake 10 minutes. Cool on a rack.

Jessica Fisher Color by Sharon Leppellere - smJessica Fisher is a mom of six children, aged 5 to 16. Homeschool mom by day, writer and blogger by night, she writes two blogs, LifeasMom and GoodCheapEats. She is the author of Not Your Mother’s Make-Ahead and FreezeOrganizing Life as MOM, and Best 100 Juices for Kids. Keep up with her on Facebook and Twitter.

About The Author
Jessica Fisher Google: Jessica Fisher
Share this article:
Georgia Peach Pie Cookies | Bob's Red Mill

Georgia Peach Pie Cookies

by Sarena Shasteen in Featured Articles, Gluten Free, Recipes

I know a lot of people get scared introducing coconut flour into their baking so I wanted to share my recipe for Georgia Peach Pie Cookies today. This recipe uses enough coconut flour to baby step your way into baking with coconut flour in more of your recipes. Trust me when I say, you don’t want to skip that part in these little gems. I use coconut flour in most of my gluten free dessert baking. I find that if gives my recipes a subtle hint of extra sweetness and really enhances the flavors in my treats without adding a heavy coconut flavor when that’s not what I’m looking for.

Georgia Peach Pie Cookies | Bob's Red Mill

I am so excited that Spring has finally decided to show up on my side of the world! The warmer weather has me ready to throw on my bathing suit and prop my feet up while laying by the lake reading a good book. It also has me thinking about my favorite things to bake during the Spring and Summer! I always have baking on the mind, well, to be honest, I always have food on my mind, but baking is definitely my favorite thing to do when it comes to food. My favorite fruit during the summer time is peaches! I’m a Georgia girl through and through when it comes to celebrating peach season! I get so excited every year when the local peaches start popping up in the grocery stores. I love walking by that section of the store and smelling the sweet aroma of these beautiful jewels of Georgia. I’m a fruit girl when it comes to treats anyway, so when I bake during the warmer months, I love to highlight the season’s best fruits!

Georgia Peach Pie Cookies | Bob's Red Mill

These Georgia Peach Pie Cookies are a buttery vanilla shortbread base with a peachy center. They are crisp on the outside and filled with a gooey peach center with chunks of fresh peaches to highlight my Peach State! These cookies are perfect served on their own or even better served as a mini pie with a scoop of homemade vanilla ice cream. YUM!

Georgia Peach Pie Cookies | Bob's Red Mill

 Georgia Peach Pie Cookies

(Makes 13 cookies)

  • 1/2 cup chopped fresh Peaches (about 3 1/2 oz), very small pieces
  • 4 Tbsp Peach Preserves
  • 1/4 cup Coconut Flour
  • 1/4 cup Cornstarch
  • 1/2 cup White Rice Flour
  • 1/3 cup Raw Sugar
  • 1/8 tsp Salt
  • 1/2 tsp Baking Powder
  • 1/4 cup Soy Free Earth Balance (or butter)
  • 1 Egg
  • 1 tsp pure Vanilla Extract
  • 1-2 Tbsp Almond Milk (only if needed to bring the dough together)
  • 3 tsp Raw Sugar, reserved for topping

Preheat the oven to 350 degrees.

In a small bowl, mix together the chopped peaches and preserves. Set aside.

In a large mixing bowl, combine the flours, cornstarch, sugar, salt and baking powder. Cut the butter into the dry mixture until it resembles course crumbs. Next add the egg and vanilla to the flour butter mixture. Stir until the dough comes together. Add a tablespoon of milk at a time only if needed to bring the dough together. Using a medium cookie scoop, scoop the mixture onto a parchment lined baking sheet. Press the dough in the center to flatten while leaving a lip on the edge to hold in the filling. Once the dough is ready, evenly distribute the filling into the dough rounds (about 3 tsp each). Sprinkle each cookie with the remaining raw sugar. Bake 12-15 minutes or until the cookies are browned on the edges. Remove from the cookie sheet and allow to cool.

Georgia Peach Pie Cookies | Bob's Red Mill

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
Share this article:
What is it Wednesday | Bob's Red Mill

What is it? Wednesday: Bulgur

by Cassidy Stockton in Featured Articles, What is it? Wednesday

What is it? Wednesday: BulgurWe 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. 

***

Bulgur, the quintessential ingredient in Tabbouleh, is a fabulous and easy way to incorporate whole grains into your diet. Originating primarily in the Middle East, bulgur can be found on menus across the Mediterranean and Eastern Europe. It’s a simple ingredient that can be dressed up or served simply depending on the occasion and, behind oatmeal, one of the best “gateway” grains for most people’s forays into whole grain cooking.

What is it? Quite simply, bulgur is wheat that has been parboiled and cracked. Most often it’s made from durum wheat, but can also be made from hard red wheat and soft white wheat. We offer two varieties- one made from the hard red wheat and one from the soft white wheat – we call them Bulgur and Golden (Light) Bulgur, respectively. Because it is essentially just wheat, bulgur does contain gluten. If you must avoid gluten, try whole grain millet or kasha for a similar texture and flavor.

How do you use it? What we love about bulgur is its incredible versatility. A great “starter” recipe for bulgur is our Tabbouleh recipe found on the package. It’s simple to prepare and has a lovely balance of flavors between the nutty wheat, tangy tomatoes and hint of mint. Bulgur can be used in salads, soups, casseroles and pilafs, as well as added to baked goods for a nutty crunch. Try these Lemon Bulgur Poundcakes for a real treat! This Bulgur Asparagus Salad is one of our favorites and a great way to enjoy the bounty of spring. Bulgur can be used in place of meat in casseroles, as it has a chewy texture that replicates ground beef quite nicely. Add it to meatballs and meatloaf to stretch the dish and boost the whole grain content.

 

About The Author
Cassidy Stockton Google: Cassidy Stockton
Share this article:
Roasted Butternut Squash Gnocchi with Vegan Alfredo | Bob's Red Mill

Meatless Mondays: Roasted Butternut Squash Gnocchi with Dairy-Free Alfredo

by Claire Gallam in Meatless Mondays, Recipes

You haven’t really lived until you’ve had homemade gnocchi. I know that seems like a bold statement, but that’s just how strongly I feel about the matter. Homemade gnocchi will blow your store-bought stuff right out of the water.

Roasted Butternut Squash Gnocchi with Vegan Alfredo | Bob's Red Mill

I was so excited when Bob’s Red Mill asked me to create a healthy and wholesome meal using one of their nut flours. Since I’ve been trying to limit the amount of processed food I eat, I’ve been living off pastas, breads, muffins and cakes made with almond meal. Not only does it add such an incredible nuttiness to your dishes, it also adds a punch of protein too.  I knew almost instantly what I was going to make, a version of the root vegetable homemade gnocchi featured in my cookbook.

Roasted Butternut Squash Gnocchi with Vegan Alfredo | Bob's Red Mill

Regular potato gnocchi is fabulous, but I have to say, I wanted something with a little more vibrancy, so I opted for roasted and pureed butternut squash. It’s creamy and flavorful, and adds a beautiful bright orange color to the pasta. Plus, it gives you a serving of vegetables in each bite, which is an added bonus in my life.

Roasted Butternut Squash Gnocchi with Vegan Alfredo | Bob's Red Mill

I paired these fluffy little pasta dumplings with my favorite vegan Alfredo sauce. You’ll absolutely die when you see what makes it so creamy! This gnocchi and sauce is the best weeknight or weekend meal. Your family and friends will go gaga, I promise.

Roasted Butternut Squash Gnocchi with Vegan Alfredo | Bob's Red Mill

Roasted Butternut Squash Gnocchi with Vegan Alfredo

Serves about 4

Ingredients:

For the Gnocchi:

For the sauce:

  • 1 pound Extra Firm Tofu
  • 1/3 cup Soy or Almond Milk
  • 1 ½ tablespoons chopped Basil
  • 1/3 cup Soy Parmesan
  • 3 tablespoons Vegan Butter

Directions:

  1. In a large bowl, mix the squash, flour, almond meal, egg, Parmesan cheese and salt and pepper. Mix until pasta dough comes together. If it’s still too sticky, add additional all purpose flour.
  2. Place the dough onto a hard floured surface and knead until smooth and elastic. Roll the dough into ¼ inch thickness and cut into 4 even sections. Cut each bite into 1 ½ inch pieces. Press the back of the fork into the gnocchi to make indents.
  3. Bring a large pot of water to a boil and add salt. Cook the gnocchi until softened and floating to the top, about 4 – 6 minutes.  Rinse and set aside.
  4. Meanwhile, make the sauce by blending the tofu, almond milk, basil, Parmesan and vegan butter together in a blender. Add salt and pepper to taste.
  5. Pour the sauce over the gnocchi and serve with additional pepper.

*Use Soy Parmesan to make this dish completely vegan.

Claire GallamClaire is a cookbook author, food writer and recipe creator, soon-to-be culinary student and avid world traveler. She is recently married to a social media guru who loves *almost* everything she conjures up. She writes full-time for the Food section of SheKnows, FabulousFoods.com and is a contributing writer for the Travel section of SheKnows. You can also follow her daily musings and find delicious healthy recipes on her food blog, The Realistic Nutritionist. Follow Claire on Twitter and Facebook to keep up to date with her newest creations. 

About The Author
Claire Gallam Google: Claire Gallam
Share this article:
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: