Fig Einsteins | Bob's Red Mill

Fig Einsteins {Gluten-Free Family Favorites Giveaway}

by Cassidy Stockton in Gluten Free, Meatless Mondays, Recipes

Kelli and Peter Bronski, authors of Artisanal Gluten-Free Cooking and No Gluten, No Problem, bring you their newest book, Gluten-Free Family Favorites. With 75 recipes for feeding the whole family well on a gluten free diet, this book is a wonderful addition to a gluten free household—especially one that is overrun with tiny humans.These recipes run the gamut from breakfast basics to classy desserts, with everything in between. As a mom of a busy toddler, I was delighted to see recipes for snacks like these Fig Einsteins and Fruit Strips. Parents of gluten free kids who know how hard it is to replicate some of these treats will appreciate the step-by-step directions and clearly spelled out ingredients.

Gluten Free Family Favorites
The Experiment,
the publishers of this lovely book, have graciously offered a copy for one lucky winner. We will pair this book with all of the ingredients needed to make Kelli and Peter’s Artisan Gluten-Free Flour Blend (recipe below).  To enter, simply follow the prompts in the app at the bottom of the page. We will randomly select a winner from all who enter by 11:50 pm on 10/19/14. Head over to No Gluten, No Problem for even more amazing recipes and snag your own copy of this book here.

Fig Einsteins | Bob's Red Mill

Fig Einsteins

Makes 36 cookies  

You’ve heard of the Fig Newton, Nabisco’s classic treat—a flattened roll, with a fig paste filling contained inside a pastry that’s somewhere between a cake and a cookie. Now meet our Fig Einstein, the Newton’s gluten-free, made-from-scratch-at-home twin. Same great flavors and textures, minus the gluten.

Fig Filling

  • 1 cup (160 g) chopped, stemmed dried Figs
  • 1 cup (240 ml) Orange Juice
  • 2 tablespoons Honey
  • Zest of 1 Lemon

Dough

  • 1½ cups plus 2 tablespoons (204 g) Artisan GF Flour Blend (recipe below)
  • 1 teaspoon Xanthan Gum
  • ¼ cup (54 g) Sugar
  • ½ teaspoon GF Baking Powder
  • ¼ teaspoon Baking Soda
  • ¼ teaspoon Cinnamon
  • ¼ teaspoon Salt
  • 6 tablespoons (¾ stick, 84 g) Butter
  • 2 Eggs
  • 1 teaspoon GF Pure Vanilla Extract
  1. To make the filling, combine all ingredients in a saucepan and bring to a simmer over medium heat. Simmer, stirring occasionally, until the liquid is absorbed and the mixture is thick, about 30 minutes. With either an immersion blender or conventional blender, puree the filling until fairly smooth. Refrigerate until cool.
  2. To make the dough, combine the flour, xanthan gum, sugar, baking powder, baking soda, cinnamon, and salt in a large bowl and whisk to combine. Cut the butter into chunks and work it into the flour mixture with a pastry cutter or your hands until the mixture resembles sand. In a separate bowl, whisk together the eggs and vanilla. Add to the flour mixture and mix until dough forms.
  3. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
  4. Roll the dough out between two pieces of plastic wrap to form a rectangle about 18 x 10 inches (45 x 25 cm). Remove the top piece of plastic wrap and set aside. Use a pizza cutter or knife to cut the dough into 9 equal rectangles. (Make two evenly spaced vertical cuts and two evenly spaced horizontal cuts. You’ll end up with rectangles about 6 x 3 inches/15 x 8 cm.)
  5. Keeping the dough on the bottom piece of plastic wrap, slide onto another baking sheet and place in the refrigerator until the filling has finished cooling, about 10 minutes.
  6. Remove the dough and fig filling from the refrigerator. Move one rectangle of dough to the reserved piece of plastic wrap and spread 1½ tablespoons of filling in a roughly 1-inch (2.5 cm) strip lengthwise down the center. Use the edge of the plastic wrap to lift one long side of the dough and fold over so the edge runs down the middle. Repeat with the other long side to create a tube. Press to slightly flatten. Place the tube seam-side down on the prepared baking sheet. Repeat with the remaining dough and filling.
  7. Bake for 10 to 12 minutes, until slightly golden Cut each roll crosswise into 4 pieces while still hot, and immediately place in a container with a lid, ideally in a single layer (or in multiple layers separated by sheets of parchment paper). This allows the Fig Einsteins to steam while cooling, resulting in the soft, cake-like texture of the rolls.

High-altitude adjustment: Increase the flour to 1¾ cups.

Artisan Gluten-Free Flour Blend

1 cup of Artisan GF Flour Blend weighs 125 g.

Single batch: Makes about 3 cups 

Combine all ingredients and whisk well to mix thoroughly. Store in an airtight container for up to 3 months in the pantry or 6 months in the refrigerator.

Recipe from Gluten-Free Family Favorites: The 75 Go-To Recipes You Need to Feed Kids and Adults All Day Every Day, copyright © Kelli and Peter Bronski, 2014. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold.

 

 

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Cassidy Stockton Google: Cassidy Stockton
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Choc Chip Pumpkin Muffins F

Chocolate Chip Pumpkin Muffins

by Cassidy Stockton in Gluten Free, Recipes

T’is the season- the pumpkin season that is. Maybe you’re a die-hard pumpkin fanatic or maybe you could skip it all together (in which case, it seems unlikely that you are even reading this), but from a recent poll on Facebook (and the endless stream of pumpkin recipes online right now), it’s clear that A LOT of people still enjoy the occasional pumpkin indulgence. I am not a huge fan of the overly sweet pumpkin lattes or decadent pumpkin cheesecakes, but I do like a nice pumpkin muffin, especially one that invited chocolate to the party. These easy pumpkin muffins are a great treat without being overly indulgent. They are just the ticket for me this time of year. Quick to whip up and wonderful while still warm, these muffins are perfect for beating back a gray day here in the Pacific Northwest.

Chocolate Chip Pumpkin Muffins | Bob's Red Mill

 Chocolate Chip Pumpkin Muffins

Directions

Step 1

Grease muffin tin and place on a baking sheet. Preheat oven to 375°F.

Step 2

Mix dry ingredients in a medium bowl and set aside.

Step 3

Whisk together eggs, oil, vanilla, pumpkin and sugar.

Step 4

Add dry ingredients, mixing with a spatula, alternating with the milk. Fold in chocolate chips.

Step 5

Using a muffin scoop, portion out into 12 greased muffin cups. These portions will be heaping, so divide accordingly.

Step 6

Bake with a tray underneath at 375°F for 25 minutes. Muffins will brown, but will stay soft when done.

*Vegan option: use a flaxseed mixture to replace the eggs (2 Tbsp flax with 6 Tbsp water for two eggs) and substitute whole milk with non dairy milk of your choice.

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Baked Apples with Muesli and Vanilla Drizzle | Bob's Red Mill

Baked Apples with Muesli and Vanilla Drizzle

by Cassidy Stockton in Gluten Free, Recipes

An easy, delicious treat perfect for a post-apple picking adventure. This dessert really crosses the line into snack or, even breakfast. With only a small amount of sugar, the muesli filling is full of whole grain goodness perfect for any time of day. Mix up the filling for different occasions- try adding toasted pecans and dried apricots or replace the shredded coconut with dried cherries. We absolutely LOVE the slow cooker suggestion below. Talk about making your life easy! Put these in the slow cooker and head out for a day of fall adventuring. When you return home, the entire house will smell like cinnamon apples. Everyone will be happy to dig into the warm, apple-y goodness that awaits.

Baked Apples with Muesli and Vanilla Drizzle | Bob's Red Mill

Baked Apples with Muesli and Vanilla Drizzle

Ingredients

1. Preheat oven to 400°F.

2. Remove tops, cores and seeds of apples. Slice bottom just enough to help the apples sit flat in a casserole dish.

3. In a medium bowl, add muesli, butter, hazelnut meal, coconut, cinnamon and brown sugar, mashing gently with a fork until combined.

4. Using fingers, stuff each apple with mixture.

5. Bake for 35-45 minutes.

6. While baking, combine yogurt and vanilla. Serve apples hot, drizzled with vanilla yogurt sauce.

Note: these can also easily be left to cook overnight in a slow cooker. Place apples with topping (not including yogurt sauce) in a slow cooker and baking on low heat for 6 to 7 hours. Serve with yogurt drizzle. 

 

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Freekeh Pilaf w Apricots & Almonds-F

{Meatless Mondays} Freekeh Pilaf with Apricots and Almonds

by Cassidy Stockton in Meatless Mondays, Recipes

Freekeh might just be our new favorite grain. It has a lovely nutty flavor that hints at its smoky past and it cooks up in just 25 minutes—much faster than some of its whole grain brethren. This pilaf is a wonderful way to introduce your family to this special grain.  Cumin and coriander add warmth and zest to this dish that balance beautifully with the sweetness of apricots and almonds. Pair this with your favorite protein and a green salad for a easy, nutritious meal. This one is great for adding to your holiday recipe collection, as it would be a great alternative to wild rice stuffing. Get creative and swap out the apricots and almonds for your favorites to put a new spin on it. If you can’t get your hands on freekeh, bulgur would be a good substitute in this dish.

Freekeh Pilaf w Apricots & Almonds | Bob's Red Mill

Freekeh Pilaf with Apricots and Almonds

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

Prep Time: 10 minutes | Cook Time: 30 – 35 minutes | Yield: 4 – 8 servings

  • ½ cup chopped Onion (70g)
  • 1 tsp Olive Oil
  • ¼ cup sliced Almonds (28g)
  • 2 cloves minced Garlic (10g)
  • ¼ tsp ground Cumin
  • ¼ tsp ground Coriander
  • ½ tsp Salt plus additional to taste
  • 1 ½ cups Cracked Freekeh (280g)
  • 4 cups Vegetable Stock
  • 3 Tbsp Lemon Juice
  • ¼ cup diced Apricots, about 8 (50g)

Step 1

Sauté onion in olive oil over medium heat for 3 minutes.  Add sliced almonds and cook for 3 minutes.  Add Bob’s Red Mill Cracked Freekeh and cook until slightly toasted, 1 – 2 minutes.

Step 2

Add garlic, spices and ½ tsp salt and sauté until fragrant, about 1 minute.  Add vegetable stock and lemon juice and bring to a boil.

Step 3

Add diced apricots, reduce heat, cover and cook until liquid has absorbed, about 25 – 30 minutes, stirring often.  Season to taste with salt.

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Cassidy Stockton Google: Cassidy Stockton
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Cranberry Orange Almond Bread-F

Cranberry Orange Almond Bread

by Cassidy Stockton in Recipes

A zesty quick bread perfect for fall, this Cranberry Orange Almond Bread is made using our whole wheat pastry flour for a little extra nutrition. This loaf would be a great hostess gift for the upcoming holiday season. Simply make a few loaves, wrap securely and freeze. Then, the morning before a party, remove from the freezer and add a bow or cute label (we love these). No hostess is going to turn down a loaf of homemade quick bread. We love this bread plain or with a little bit of butter. It’s not overly sweet, so you might prefer whipped honey butter or jam if you need a treat. It makes a great bread for breakfast or snacking any time of day.

Cranberry Orange Almond Bread | Bob's Red Mill

Cranberry Orange Almond Bread

  • 2 cups Whole Wheat Pastry Flour
  • 1 cup Sugar
  • 1 tsp Baking Powder
  • 1/4 tsp Baking Soda
  • 1 tsp Salt
  • 6 Tbsp Butter, melted
  • 1 Egg
  • 2/3 cup Buttermilk
  • Zest of 1 large Orange
  • 1/3 cup fresh Orange Juice
  • 1/2 cup Almonds, chopped and toasted
  • 1 cup dried Cranberries

STEP 1 Preheat oven to 375°F. Grease a 9 x 5-inch loaf pan.

STEP 2 In a large bowl, whisk together flour, sugar, baking powder, baking soda and salt. In a small bowl, whisk together butter, egg, buttermilk, orange zest and orange juice. Add wet ingredients to dry ingredients and stir until just combined. Gently fold in almonds and cranberries.

STEP 3 Pour batter into prepared pan. Smooth top with spoon or spatula. Bake for 45–55 minutes, until golden brown and a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes. Move to wire rack to cool completely.

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Waffle Dippers with Orange Berry Compote - The Lemon Bowl 2

4 Quick Meal Ideas for Toddlers

by Liz Della Croce in Recipes

Toddlers have a mind of their own which can make mealtime stressful for parents and kids alike. With a few simple strategies and a bit of patience, here are a few tips for making fast, healthy and toddler-friendly meals the whole family will love.

  • 6-Cup Muffin Tin Meals: Think outside the traditional round dinner plate and try serving your next meal in a 6-cup muffin tin instead. You can fill each cup with a variety of foods including meat, whole grains, roasted vegetables, salad and more. At breakfast, try filling one tin with yogurt, a second tin with granola and the remaining four tins with their favorite fresh fruits and seeds.
  • Snacks as a Meal: Instead of the traditional meat, rice and vegetable dinner why not try a composed meal made up of your toddler’s favorite snacks? Use a bento-style plate and fill it with string cheese, hummus, whole wheat pita bread, cherry tomatoes and apple slices. Serve with a glass of milk for even more protein and vitamins. As long as you offer a variety of options, snacks can easily turn into a well-rounded meal you can feel good about serving your toddler.
  • Avoid Food Fatigue: Toddlers, like adults, get tired of eating the same foods day after day. Since they are still developing language skills it can be difficult for them to express their food boredom and as a result they often shut down and simply refuse to eat the foods they once loved. Help combat food fatigue by offering more variety.

Try swapping out the usual potatoes or pasta with a tasty whole grain like farro, bulgur or spelt. These whole grains are chewy, nutty and extremely versatile. Serve them on their own or try this Autumn Harvest Spelt Pilaf made with fresh apples and pecans.

What are your go-to fast meal ideas for toddlers or kids of any age? Leave a comment below – we would love to hear your ideas!

The Lemon Bowl Head Shot 2013Liz Della Croce is the creator and author of The Lemon Bowl, a healthy food blog. Since 2010, Liz has been creating delicious recipes using real ingredients with an emphasis on seasonality. Liz has appeared live on the TODAY Show and tapes regular cooking segments for her local NBC affiliate station. Through healthy eating and regular exercise, Liz has successfully achieved a personal weight loss milestone and has a passion for helping others reach similar goals. New in 2013, Liz launched Healthy Habits, a feature on The Lemon Bowl where her loyal readers and growing audience can find practical advice, resources and information on creating and maintaining a healthy lifestyle.

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Savory Golden Oat Soup with Red Quinoa | Bob's Red Mill

Savory Golden Oat Soup {Spar for the Spurtle 3rd Place Winner}

by Cassidy Stockton in Gluten Free, Golden Spurtle, Recipes

Our test kitchen whipped up this soup for the judges and, I’ve been dying to make this dish for myself at home ever since. Savory Golden Oat Soup from Edie Irwin of Topanga, California, combines steel cut oats with quinoa, tomatoes, jalapenos, onion, garlic and coconut milk for an Indian-inspired dish. Edie seasoned the soup with ginger, cumin, turmeric, fenugreek and cilantro. This satisfying and flavorful vegan soup is perfect for a cool fall night and can easily be made gluten free by using our Gluten Free Steel Cut Oats. The dish comes together in less than 30 minutes, making it perfect for a weeknight. I’m tucking this one away for the busy holiday season where a quick, nutritious dinner will be a lifesaver.

Savory Golden Oat Soup with Red Quinoa | Bob's Red Mill

Savory Golden Oat Soup with Red Quinoa

By Edie Irwin

Ingredients

  • 7 cups Water
  • 1 cup Bob’s Red Mill® Steel Cut Oats
  • 1 tsp Cumin Seeds
  • 1 tsp Tumeric
  • 1/2 tsp Fenugreek Seeds (optional)
  • 1/2 cup Bob’s Red Mill® Red Quinoa, rinsed/drained
  • 1 tsp Salt
  • 1 Tbsp finely minced Ginger
  • 1 finely minced clove of Garlic
  • 1 small finely chopped Onion
  • 2 finely minced Jalapeño Chile Peppers
  • 2 medium Tomatoes, stemmed and finely minced
  • 1/2 cup finely chopped Cilantro
  • 1 (14 ounce) can Coconut Milk
  • Optional toppings chopped Avocado and Coconut Cream or your favorite Chutney.

Directions

In a 4-quart pot, bring water to boil at medium high heat – add steel cut oats and spices, stir. Reduce heat and simmer oats 10 minutes. Stir in rinsed red quinoa. Add in ginger and garlic. Next add in half of the cilantro, tomatoes, onion and chiles (saving the other half of the veggies for topping soup when serving).

Return to simmer, and cook (stirring occasionally) 12-15 minutes until quinoa is done. To finish, stir in coconut milk and simmer 3-5 minutes to marry the flavors together. Serve immediately or let settle to thicken a few minutes. Soup stays warm a long time if covered. Serve topped with remaining minced chiles, tomatoes, onions and cilantro. Add other toppings as desired such as avocado or chutney or coconut cream or yogurt. A great vegan soup everyone loves, especially on a cool winter day! Serves 6 people as a main dish or 8-10 peoples a soup appetizer.

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Cassidy Stockton Google: Cassidy Stockton
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Mango Steel Custard Pie | Bob's Red Mill

Mango Steel Custard Pie {Spar for the Spurtle 2nd Place Winner}

by Cassidy Stockton in Golden Spurtle, Meatless Mondays, Recipes

This dish from Lyanne Abreu of Miami, Florida took second place in our 4th Annual Spar for the Spurtle. Inspired by her grandmother’s Arroz con Leche (rice with milk, a Cuban custard tart traditionally mixed with fruit) features our natural granola and steel cut oats in the crust, which is then layered with a mixture of fresh mangoes, rum, vanilla, coconut and topped off with blackberries. Breakfast or dessert? We can hardly decide. What we do know, though, is that it is delicious! Congratulations to Lyanne on taking 2nd place!

Mango Steel Custard Pie | Bob's Red Mill

Mango Steel Custard Pie

By Lyanne Abreu

Ingredients:

Crust

Filling

Part 1

Part 2:

  • 1/3 cup Heavy Cream
  • 1/4 cup of Sugar
  • 1 Tbsp Cornstarch
  • 1/2 tsp Cinnamon
  • 1 Egg
  • 1 Egg Yolk
  • 1 Tbsp Rum
  • 1 Tbsp pure Vanilla
  • 8 ounces of Apple Juice
  • 2 ripe medium sized Mangoes, peeled, pitted and thinly sliced
  • 1/2 cup of Blackberries

Directions:

On a cast iron skillet, pour 8 ounces of apple juice and bring to medium heat. Put the sliced mangoes in skillet and let cook for about 5 minutes. While mangoes are cooking, pour 1 cup of evaporated milk and 1/2 teaspoon salt into a pot and allow to a boil. Add 1/2 cup of Bob’s Red Mill quick cooking steel cut oats and turn heat to low. Cover and cook for about 5 -7 minutes stirring occasionally. While still on low heat, and add 1/2 cup of heavy cream, sugar, and rum. Whisk the eggs and pour the eggs into the porridge while stirring (takes about 14 minutes total). Pour 2 tablespoons of mango/apple juice mixture into porridge.

Meanwhile, with a pestle and mortar, lightly break down clumps of Bob’s Red Mill Granola. Mix with butter and maple syrup and line cast iron pan with granola. Put on high heat for about 4 minutes. Line half the mango slices in the cast iron skillet, atop the granola, then pour in the porridge mixture. Line the other half of mango slices on top of the porridge, and place blackberries intermittently throughout. Eat warm or let cool. It’s delicious either way.

 

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Cassidy Stockton Google: Cassidy Stockton
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Poppy Seed Cakes F

Getting the Whole Grain Back to School

by Jessica Fisher in Recipes

As the school year gets under way, I find my days much fuller than they were a month ago. Since I teach our six kids at home, I really have to hit the ground running. My days are full with lessons, chores, and writing projects. It can be extremely tempting to shrug off good nutrition in exchange for getting something done.

Yet, I know that it’s better to invest some time in wholesome snacks and meals for my family – and for me!

Poppy Seed Cakes | Bob's Red Mill

I know that the first cold of the season is just waiting to strike. If I limit our added sweeteners, increase our whole grains, include lots of fresh fruit and vegetables, and make ice water the more frequent option, we’ll all be healthier and happier.

Sometimes, it’s just a matter of having a plan and setting yourself up for success. Here are some ways you can easily add more whole grains into the back to school diet — for your health and for your kids’:

1. Bake up some granola.

I regularly bake up big batches of granola. Kids of all ages (husbands included) have been known to start eating it up before it’s had a chance to cool. Sometimes I can’t even get it to the container before it’s half gone.

Making homemade granola allows you the option to customize sweeteners and avoid allergens. Plus it tastes great!

Serve granola for breakfast with milk, in parfaits, or for snacking. My husband has even started taking cereal and a container of milk to work for an easy and economical lunch. You can easily pack granola and a small container of milk in the lunchbox.

2. Pop some corn.

I grew up in the age of the air popper, so it’s no surprise that my 7-year old daughter knows how to pop corn. We keep a regular supply of Bob’s White Popcorn on hand, for snacking. It’s easy to pack which makes it a fun thing to take on the road.

3. Bake with whole wheat pastry flour.

Whole Wheat Pastry Flour | Bob's Red Mill

One of my favorite baking products under the sun is whole wheat pastry flour. It offers the light texture of all-purpose flour yet it has the whole grain without tasting too wheaty.

I use whole wheat pastry flour in most of my quick breads and even in our family’s favorite apple pie. No one notices the difference, except I know they are eating a little more healthfully.

One of my recent concoctions with whole wheat pastry flour is a redo on my mom’s poppy seed cake. I found it years ago on an index card in her recipe box. The original was a bit more complicated with beaten eggs whites and shortening. I tweaked to make it simpler and healthier.

My kids and husband give it rave reviews. I bake it in muffin papers, like a sedate cupcake, packed full of power. Already individually portioned, these cakes are perfect to take on the road or to brownbag.

Poppy Seed Cakes | Bob's Red Mill

Whole Wheat Poppy Seed Cakes

  • 1-1/4 cup Milk
  • 1/4 cup Poppy Seeds
  • 1 cup Demerara Sugar
  • 2 Eggs
  • 1/2 cup Sunflower Oil
  • 1 teaspoon Vanilla
  • 2 cups Whole Wheat Pastry Flour
  • 1 tablespoon Baking Powder
  • 1 teaspoon Salt

1. Preheat the oven to 350 °. Line 18 muffin cups with paper liners.
2. In a large mixing bowl combine the milk and poppy seeds. Allow the seeds to soak for about five minutes.
3. Add the sugar, eggs, oil, and vanilla. Whisk until smooth.
4. Add the flour, baking powder, and salt. Whisk again until smooth.
5. Divide the batter among the prepared pans, just a tad less than 1/4 cup batter to each muffin cup. Bake for 20 to 25 minute or until a tester inserted comes out with a few crumbs attached. 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.

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morning gloryF

Morning Glory Oats {Spar for the Spurtle Winner}

by Cassidy Stockton in Gluten Free, Golden Spurtle, Meatless Mondays, Recipes

The Fourth Annual Spar for the Spurtle garnered over 370 qualified entrants, over 4 times as many as previous years, making this our best year yet, and a difficult competition to judge. The winning recipe will be used to compete in Scotland in early October at the Golden Spurtle World Porridge Championship. Our judges wanted a dish that was porridge-like. They also wanted it to be simple to prepare and nutritious. The judges tasted the top three dishes and chose Morning Glory Oats from Helen Williams as our winner. This dish is like carrot cake in a bowl. Steel cut oats are cooked with almond and coconut milk, then mixed with shredded carrots, golden raisins, walnuts, coconut and pineapple. It’s a very satisfying bowl of oats that is both delicious and nutritious. Dennis Gilliam, our Executive VP of Sales and Marketing, will compete with this dish in Scotland on October 4th with a few minor tweaks to make it really shine (such as a dollop of cream cheese frosting).

Morning Glory Oats | Bob's Red Mill

Morning Glory Oatmeal

By Helen Williams

Ingredients

Directions

Start by cooking your oats according to the instructions using the almond and coconut milks in place of water. In the meantime, grate your carrots. Once your oatmeal has thickened, add your raw carrot shreds, raisins and spices. Allow to finish cooking to desired texture (steel cut oats should be slightly al dente). Stir in your coconut, vanilla extract, brown sugar and orange zest. Top with chopped walnuts and dig in with a spoon; brace yourself for a breakfast that will be seriously hard to beat. It’s basically deconstructed carrot cake in a bowl that you don’t have to feel bad about eating before work. Enjoy!

*Use Bob’s Red Mill Gluten Free Steel Cut Oats to make this dish gluten free.

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Cassidy Stockton Google: Cassidy Stockton
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