Spar for the Spurtle: Game on!

by Cassidy Stockton in Featured Articles, Golden Spurtle

It’s hard to believe, but this coming Friday is the day our Spar for the Spurtle finalists will throw down to see who will represent Bob’s Red Mill in the 2011 Golden Spurtle World Porridge Making Championships.

If you’re around, come on out and join the fun. Here are the stats:

  • Where: Bob’s Red Mill Whole Grain Store
    • 5000 SE International Way, Milwaukie, OR 97222
  • When: Friday August 26th, 2011 at 2:00 pm, though we recommend showing up a bit early to get a good spot to watch.
  • What to expect: we’ll have bagpipers making it merry and our finalists will recreate their dishes for our three celebrity judges. The finalists will have to follow the same rules as those in the Golden Spurtle. They’ll have 30 minutes and two butane burners to create their dishes. Our judges will pick the grand prize winner before 3 pm.

Our finalists:

Merry Graham with Black Bean Porridge Patties

Jim Schafer with Nutty Coconut Oatmeal

Rachel Kimbrow with Gingerbread Oatmeal (note: sometimes the sound on this video doesn’t work properly- we’re not sure why, but if it doesn’t work, try refreshing your screen.)

Our celebrity judges:

Leather Storrs – Chef, Noble Rot (and winner on Food Network’s Extreme Chefs)

Kim Sunee – Food & Wine Editor, Organic Gardening (plus former judge on Iron Chef America & author of Trail of Crumbs)

Rachel MacRitchie — Scottish native, wife of the honorary British Consul in Oregon & member (and honorary president) of Daughters of the British Empire in Oregon

Come on out and join the fun! RSVP for kicks on our Facebook event.

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Cassidy Stockton Google: Cassidy Stockton
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Lemon Bulgur Cakes

by Meagan Nuchols in Featured Articles, Recipes

Most often Bulgur is used to make various savory salads and entrées, such as the ever so popular Tabouli. Compelled by the August product list I thought, “what would Light Bulgur taste like baked into something?” So round one of experimenting with bulgur in a cookie, didn’t turn out so well. I par cooked the bulgur, thinking it would finish cooking during the baking of the cookie. Well I was wrong. My boss took a bite and said with a smile, “tastes like gravel.”

We all laughed and I moved on to round two of experimenting. Since the sun is sort of shining, what better to accompany those juicy Oregon berries than a lemon pound cake? Round two of baking with bulgur turned out a bit less crunchy and a lot more delicious. One cup of cooked and cooled bulgur was added to a simple lemon pound cake recipe and scooped into adorable little bundt pans. These Lemon Bulgur Pound Cakes are finished with a lemon glaze and are yours for $0.75 each or $3.95 for a 6-pack.

You will also find Bob’s Red Mill Light Bulgur 20% off through August. Not only does bulgur have a sufficient amount of protein, but fiber too. The addition of bulgur to this recipe adds a delightful new texture and added nutrition for you and your loved ones. Whether you’re making your famous summer Tabouli salad, or being creative and adding some bulgur to your favorite recipe, have fun! Enjoy this recipe with some local berries and dollop of whip cream!

Lemon Bulgur Pound Cakes

  • ½ cup Butter
  • 1 cup Sugar
  • 2 Eggs
  • 1 Lemon Zest and Juice
  • ¼ tsp  Salt
  • 1 ½ cups Whole Wheat Pastry Flour
  • 1 tsp Baking Powder
  • ½ cup Milk
  • 1 cup Light Bulgur* (cooked according to package directions and cooled)


  1. Preheat oven to 350°F degrees. Grease cupcake tins.
  2. Mix together Sugar and Butter
  3. Add Eggs (well beaten), Lemon Juice and Zest. Mix well.
  4. Add salt, flour, and baking powder. Mix well.
  5. Mix in Milk.
  6. Fold in cooked Bulgur
  7. Pour batter into greased cupcake tin and bake for 15 minutes.

GLAZE: ¾ cup powdered sugar with 2 Tablespoons lemon juice


SIMPLE SYRUP: Juice of 1 lemon with 1 Tablespoon sugar

YIELD: 12 cupcakes

*The only difference between light bulgur and regular bulgur is the type of wheat used. Light bulgur is made from soft white wheat, while regular bulgur is made from hard red wheat.

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Meagan Nuchols Google: Meagan Nuchols
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September Cooking Classes at Bob’s Red Mill

by Cassidy Stockton in Featured Articles

Each month, excepting July and August, we hold fabulous cooking classes at our Whole Grain Store in Milwaukie, Oregon. I know this is only truly relevant to those of you who live nearby, but they are really definitely worth checking out if you are in the Portland area and looking for something to do. We get some top notch instructors and cover some really neat topics on everything from basic gluten free baking to ethnic cuisines (Lebanese, Italian, Ethiopian… to name a few) to artisanal breads. Some classes are more informational (with tasting of course!) and some are more hands-on.

Here are the classes for September. Check ’em out and if you’d like to sign up, call 800-553-2258 x 208.

End-of-Summer Harvest with Amelia Hard!
Thursday, September 8, 2011 5:00-7:00 p.m. 

Celebrate Oregon’s end-of-summer harvest with popular chef Amelia Hard. She’ll show you how to prepare six delicious dishes using fresh ingredients from your garden or your favorite farmers market: Salmorejo (a rich ripe tomato gazpacho), sweet and crunchy Grated Raw Beet and Carrot Salad with citrus vinaigrette, crisp homemade Olive Oil Crackers, Rustic Crêpes (made with spelt and garbanzo flour) filled with sautéed seasonal vegetables, Wheat Berry Salad (flavored with cherry tomatoes, sweet peppers, almonds, and shallot vinaigrette), and a luscious Brown Butter Almond Cake topped with caramelized fruit.

Note: All the dishes in this menu are vegetarian. There will be variations included in the recipes for the crêpes and the wheat berry salad for those who prefer to add meat.

Supplies to Bring: enjoy the sampling!       Class fee $40.00

The Wonders of Millet with Dan Brophy!  Thursday, September 15, 2011 5:00-7:00 p.m. September is our month to focus on Millet and boy do we have a fabulous menu for you!  Chef Dan Brophy is back to share his culinary expertise on how easy this grain is to prepare. Although millet is most often associated as the main ingredient in bird seed, it is not just “for the birds.” It was millet, rather than rice, that played an important part of the prehistoric diets in Indian and Chinese societies.  Chef Brophy’s menu will include: Millet Tabbouleh, Millet and Black Bean Salad, Millet Pilaf with Saffron and Lemon, Millet Flat Bread, Millet Crackers, Millet and Yellow Split Peas

Don’t miss this opportunity to experience the delicious ways to enjoy the whole grain goodness of millet!

Supplies to Bring: enjoy the sampling!       Class fee $40.00


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Cassidy Stockton Google: Cassidy Stockton
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Chewy and delicious, these whole grain cookies are dangerous!

Apple Blueberry Granola Cookies

by Meagan Nuchols in Recipes

Chewy and delicious, these whole grain cookies are dangerous!

With the release of Bob’s Red Mill new granolas, the bakery decided to include one of them in our monthly special. Using the new and improved Bob’s Red Mill Apple Blueberry Granola, we constructed a deliciously satisfying cookie. The addition of our dried blueberries, diced dried apples and roasted hazelnuts make for a filling treat. The following recipe is versatile with all of our granolas too! Maybe the new Cinnamon Raisin granola is what you crave? Just substitute the granolas and add ½ cup raisins, chocolate chips or dried apricots? Try it and have fun!

If you’re looking to cut sugar, this recipe performs well with up to half of the sugar. This reduction will result in a slightly lighter color. Come on down to the Whole Grain Store and try one of our new granolas and don’t forget a 6-pack of these tasty cookies for only $4.99!

Apple Blueberry Granola Cookies



  1. Preheat oven to 350 degrees. Grease cookie sheets
  2. In a medium bowl, cream together the butter and sugars.
  3. Beat in the egg and vanilla.
  4. Combine the flour, salt and baking soda, stir into the creamed mixture.
  5. Finally, stir in the granola, dried fruits, and nuts.
  6. Drop by heaping teaspoonfuls onto the greased cookie sheets, about 2 inches apart.
  7. Bake 12-15 minutes until cookies are lightly browned around the edges.
  8. Remove cookies to wire racks and allow to cool completely.

Enjoy this whole grain treat!

A note from Cassidy: These cookies are divine! We were the lucky recipients of a box a few days ago and they disappeared immediately. I love the chewy texture and the cookie itself reminds me of a fun twist on the traditonal oatmeal cookie.

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Our whole grain blue cornmeal is a delightful addition to any baked good.

Blue Cornmeal Chocolate Chip Walnut Cookies

by Meagan Nuchols in Featured Articles, Recipes

Recently, the Bob’s Red Mill Bakers have put our heads together with thoughts on how to incorporate and showcase our wide variety of grains. We have decided to select a monthly grain that will be showcased in the store, as well as, an accompanying recipe including that ingredient. For the heart healthy month of February we showcased the New Mexican-grown blue corn in the form of our stone ground Blue Cornmeal.

Bob’s Red Mill Blue Cornmeal is naturally high in fiber and protein. This satisfying grain is sold as a medium grind and can replace up to 25% of the flour in a recipe. Adding blue cornmeal to a recipe will add extra nutrients, a different texture and a fabulous flavor. Soaking the cornmeal prior to mixing promotes an overall better texture that is more moist. The grind is fairly consistent in its blue-gray color, which lends to a beautiful finished product. You may notice black specs within the meal, but don’t worry the germ of the corn is good for you!

Try this age-old grain in pancakes, bread, muffins, crepes or come on over to the Whole Grain Store and try our Blue Cornmeal Chocolate Chip Walnut Cookies.  Believe it or not February is almost over, so hurry in for the opportunity to experience this delicately sweet variety of corn. Oh and best of all, the corn that Bob’s Red Mill grinds is not genetically modified! Eat up!

Blue Corn Chocolate Chip Walnut Cookies

This photo is a little dark, but the cookies are delicious, we promise!

  • 8 oz (2 sticks) Unsalted Butter, at room temperature
  • 2/3 cup light Brown Sugar, packed
  • 2 large Eggs
  • 2 tsp Vanilla Extract
  • 1 cup Blue Cornmeal
  • 1 cup Unbleached White Flour
  • 1 tsp Baking Powder
  • 10 oz best-quality Bittersweet or Semi-Sweet Chocolate Chunks or Chips
  • 1 cup chopped Walnuts

Preheat the oven to 350°F. Cream together the butter and sugar, then beat in the eggs and vanilla. Add the blue cornmeal, sift in the flour and the baking powder, and mix well. Fold in chocolate chips and walnuts.

Drop by rounded tablespoons onto ungreased baking sheets, spacing 2-inches apart. Bake 8 to 10 minutes, or until lightly browned at edges, switching positions of the sheets halfway through. Cool the cookies for 5 minutes on the baking sheets before carefully transferring with a thin spatula to wire racks to cool to room temperature.

Try not to eat all of them in one sitting! We dare you!

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Meagan Nuchols Google: Meagan Nuchols
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December Cooking Classes at Bob’s Red Mill

by Cassidy Stockton in Featured Articles

When the weather gets cold, we like to turn on the oven! Call 503-654-3215 x 208 today to sign up for one of these great classes held at the Bob’s Red Mill Whole Grain Store.

Hands-on Bread Baking with Tim Healea!
Thursday, December 2, 2010 4:00-6:30 p.m.

There’s no better way to create an atmosphere of love and comfort than with the wonderful aroma of freshly baked bread. Tim Healea, owner of the acclaimed Little “T” Bakery is back to teach us a few of his fabulous breads using alternative fl ours and
grains. His featured breads include: Deli Rye Bread with Caraway, Multigrain Carrot Bread, Green Pea and Bacon Bread and Pear Buckwheat Bread.

Supplies to bring: a large mixing bowl, 8X4 loaf pan, cookie sheet, kitchen towel, a wooden spoon or spatula, bench scraper and apron.

Class Fee: $50.00

Cooking with Gluten-Free Girl and the Chef!
Tuesday, December 7, 2010 3:00-5:00 p.m.

After working for three years on their cookbook, Gluten-Free Girl and the Chef: A Love Story with 100 Tempting Recipes, Shauna James Ahern and Chef Danny Ahern can’t wait to share it with you. In their second class, they’ll cook some of the seasonal recipes from their cookbook that are sure to please. With Gluten Free Pasta, Seared Shrimp with Garlic, Warm Rice Salad, Warm Polenta with Goat Cheese, Lamb Chops with Breadcrumbs and Chocolate Peanut Butter Brownies, this class will fill you up and send you home with new food ideas. This will be a demonstration class, with plenty of cooking tips, ideas for how to live gluten-free joyfully, and food for you to enjoy!

Supplies to bring: enjoy the sampling! Class Fee $45.00

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Cassidy Stockton Google: Cassidy Stockton
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Happy Veterans Day

by Cassidy Stockton in Featured Articles

A big thank you to everyone who has served our country and all of the men and women currently serving in the Armed Forces from all of us at Bob’s Red Mill.

As a way to show our appreciation, we’re offering a 25% off discount at our Whole Grain Store in Milwaukie, Oregon to all vets who print off this coupon and visit the store today.


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Cassidy Stockton Google: Cassidy Stockton
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Cookies that are actually good for you!

A Hearty Recipe for Fall Weather

by in Featured Articles
Cookies that are actually good for you!

Cookies that are actually good for you!

If you have ever tried our Stone Ground Oat Bran & Nuts Cookie Mix you know that it bakes into cookies that are quite rich in whole grains. These ultra-healthy cookies get their substance from 100% whole wheat pastry flour, heart-healthy oat bran and hearty rolled oats. These cookies make a great alternative to all the ordinary refined flour based treats that are surround us during the holiday season.

But if you find yourself craving a treat that combines the best of both worlds, do I have a recipe for you! After a bit of experimenting with the original mix, I wanted to emphasize nut flavor of the walnuts by adding peanut butter and flax seed meal. I found that adding some applesauce helps moisten all those whole grains to make the cookie softer and chewier. And of course, I couldn’t forget the chocolate chips – they make everything better. This particular recipe is vegan (dairy and egg free), but if you would like to make the bars using traditional ingredients, the substitutes they are listed right below the recipe.

These Oat Bran Peanut Butter Chocolate Chip Bars are perfect for both the whole grain lover, and anyone who loves chocolate and peanut butter together. The recipe does double-duty by combining the nutritious qualities of whole grains with the flavor and sweetness of a traditional bad-for-you cookie. It has very little sugar, high protein and a high fiber content to keep you satisfied longer, although you might still want to eat them all at once. These bars are great for a midday treat, or a yummy dessert served warm and topped with vanilla ice cream. Whatever you decide, I hope you enjoy them as much as the customers of Bob’s Red Mill Whole Grain Store have.

Thanks for reading and happy baking!

Oat Bran Peanut Butter Chocolate Chip Bars
½ cup non-hydrogenated margarine
1 cup peanut butter
3 T. flaxseed meal mixed in ½ cup warm water
¼ cup applesauce
1 pkg. Bob’s Red Mill Oat Bran & Nuts Cookie Mix
1 cup semi-sweet chocolate chips

Preheat oven to 350 degrees.
Prepare flaxseed mixture.
In a mixing bowl, cream margarine until soft.
Add peanut butter, flaxseed mixture and applesauce and combine completely.
Incorporate the package of cookie mix, followed by the chocolate chips. This dough will be very similar to a cookie dough texture.
Press evenly into an 8 in. by 8 in. greased square baking pan.
Bake for 25 minutes in a conventional oven at 350 degrees.

Substitutes: Replace 2 eggs for the flaxseed mixture and ½ cup butter for the margarine.

Recipe and Writing By: Meagan Nuchols

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Sprinkle oats on top of your muffins to create a visual delight.

Fun Additions to Any Muffin

by Cassidy Stockton in Featured Articles

Sprinkle oats on top of your muffins to create a visual delight.

Making muffins every morning, your mind definitely wanders. There have been many combinations of ingredients that I have thought of before many people awake. Here are some ways to utilize all the flavors of Bob’s Red Mill.

One great thing about the Whole Grain Store is the bulk bins. You can get many ideas by just waltzing down the aisles. First of all, have you seen our three different types of coconut? Experimenting with all three  I have found that the fine macaroon coconut adds the best texture to muffins. Very little recipe adjustment is needed to add the coconut. I usually just cut back on the flour a little or add more liquid.

Another addition is cornmeal. Cornmeal also adds a great texture, not to mention an extra flavor to those berry muffins. Bob’s Red Mill carries Fine, Medium and Coarse Ground Cornmeal, but for muffins I recommend fine or medium. Just replace ½ of a cup of your flour with cornmeal and voila! Mix it up!

Lastly, make a triple berry muffin using a dried berry with two fresh ones. For example, dried cranberries with fresh blueberries and raspberries. It’s all about different textures and flavors. Try something new, you might surprise yourself.

A couple things to watch out for when playing, yes this is playing, with muffin recipes is to not over mix and don’t add too many things. Muffins bake up gummy and chewy if they are over mixed. Always, use a spatula or spoon. Also, muffins can get weighed down by all the fillers if you add too much. You’ll end up with sad heavy and dense muffins, so be careful. My last bit of advice is to allow enough flour for excess moisture from frozen fruit. Many times frozen fruit especially rhubarb, peaches and strawberries carry a lot of water that is released when they are baked into a muffin.

I hope these ideas and tips make for some fun muffin time. Happy baking!

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Cassidy Stockton Google: Cassidy Stockton
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Up early in the morning and ready to collect some bikes for the Community Cycling Center!

Success at the Second Annual Bike Drive!

by in Cycling, Featured Articles

We collected bikes of all sizes, shapes and colors!

We collected bikes of all sizes, shapes and colors!

What do you do with that old bicycle that is still in decent shape, but that you just don’t ride anymore? Why, use it to eat breakfast with us, of course!

Last Saturday about 100 Portlanders traded in their old bikes for breakfast at the Bob’s Red Mill Whole Grains Store and Visitors Center during our Second Annual Bike Drive. In the spirit of sharing and recycling we even accepted useable bicycle parts in exchange for breakfast. Each year we donate all the bikes we collect to the Portland Community Cycling Center. This great organization turns unloved bikes into road-worthy cycles for riders of all ages, abilities and incomes.

Breesa Culver said it best, “The bike collection hosted by Bob’s Red Mill last weekend was a resounding success! We collected more than 100 bikes in four hours. These bikes will support all of our bike safety programs, from after school Bike Clubs to Holiday Bike Drive to ‘Create-a-Commuter’ workshops.”

About 20 bicycles were collected during last year’s drive, but by this year’s event word had sure spread around town! We’re hoping that next year we can collect even more bikes for the community so that everyone has the option to share our passion for biking!

Up early in the morning and ready to collect some bikes for the Community Cycling Center!

Up early in the morning and ready to collect some bikes for the Community Cycling Center!

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