Whole Wheat Carrot Cupcakes | Bob's Red Mill @bobsredmill

Whole Wheat Carrot Cupcakes

by Cassidy Stockton in Recipes

Recently, I was aghast to learn that some people do not like carrot cake. Who are these people? How can anyone not like carrot cake? Kidding aside, I’m a big fan of carrot cake and I know a certain someone whose face graces all of our packaging that would say this is his favorite kind of cake- without raisins of course. Obviously, we’re firm believers in everyone’s right to like or dislike carrot cake (and raisins) as they see fit, but, at Bob’s Red Mill, we love our carrot cake!

The warm, slightly spicy flavors of moist carrot cake under a layer of tangy cream cheese frosting is just the thing we crave this time of year. I absolutely love this version for two reasons- one, it’s for cupcakes, which means it’s easier to make and easier to serve; two- this recipe uses whole wheat pastry flour. Not only does the whole wheat flour offer a denser cake with a nuttier flavor, but I feel less guilty eating one of these and that, my friends, is what I call a win-win.

If you need a gluten free version, we recommend using our Gluten Free 1-to-1 Baking Flour in place of the whole wheat pastry flour. 

Whole Wheat Carrot Cupcakes | Bob's Red Mill @bobsredmill

Whole Wheat Carrot Cupcakes

Prep Time:  30 minutes | Bake Time:  25 – 28 minutes | Rest Time:  60 minutes

Yield: 12 standard cupcakes

Cake

  • 1 ½ cups grated Carrot (from 1 – 2 carrots)
  • 8 oz canned Crushed Pineapple, drained
  • ½ cup chopped Walnuts
  • ½ cup Oil
  • 2 Eggs
  • 1 tsp Vanilla Extract
  • 1 ½ cups Bob’s Red Mill Whole Wheat Pastry Flour
  • 1 ¼ cup Bob’s Red Mill Coconut Sugar
  • 1 tsp Baking Powder
  • ¾ tsp Baking Soda
  • ½ tsp Salt
  • 1 ½ tsp ground Cinnamon
  • ¼ tsp ground Nutmeg
  • ¼ tsp ground Ginger

Step 1

Preheat oven to 350°F and line a muffin tin with paper liners.

Step 2

In a large bowl, mix together grated carrots, crushed pineapple, chopped walnuts, oil, eggs, and vanilla extract.  In a separate smaller bowl, combine whole wheat pastry flour, coconut sugar, baking powder, baking soda, salt, and spices.

Step 3

Add the dry to the wet and mix with a rubber spatula to combine.

Step 4

Evenly portion mixture into the prepared muffin tin.  Bake until a tester inserted into the center cupcake comes out clean, 25 – 28 minutes.  Let cool thoroughly (about 1 hour) before frosting.

Frosting

  • ½ cup Butter, soft
  • 1 cup Cream Cheese, soft
  • 4 cups Powdered Sugar, sifted
  • ½ tsp Vanilla Extract

Step 1

Cream softened butter and cream cheese until smooth and evenly combined.

Step 2

Add powdered sugar and vanilla extract and mix until light and fluffy.  Store chilled but must be at room temperature for use.

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Cassidy Stockton Google: Cassidy Stockton
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Sweet Potato and Sage Pull Apart Rolls from Bread & Butter by Erin McKenna | Bob's Red Mill @bobsredmill |gluten free, vegan

Sweet Potato and Sage Pull-Apart Rolls (GF) {Giveaway}

by Cassidy Stockton in Featured Articles

Bread & Butter is the third book from renowned gluten free, vegan baker Erin McKenna of Erin McKenna’s Bakery (formerly Babycakes NYC). This book is exactly what you’d expect from Erin McKenna- beautiful recipes with fun, bright photography. Bread & Butter is a full course of gluten free bread baking with a side of pastries. Basic breads like “rye” bread (say what??) and sandwich bread abound next to more unusual fare like these pull-apart rolls and spicy vegetable cornbread. There are so many awesome recipes in this book, we can’t begin to name them all.

Bread & Butter by Erin McKenna | Bob's Red Mill  @bobsredmill

We see a lot of cookbooks around here and what we like about this book is that it’s relatively small, so you’re not thumbing through 500 recipes, and it’s full of rather unique recipes. Plus, we know from personal experience that Erin’s recipes are reliable and delicious. We absolutely adore Erin’s writing style and her easy-to-follow recipes. Bonus: all of the recipes are vegan, making this ideal for anyone with both gluten and dairy restrictions.

Random House has generously offered us three copies of Bread & Butter to giveaway. We’ll pair each copy with a bag of our gluten free oat flour, cornmeal, potato starch and xanthan gum so you can get started baking right away. To enter, follow the prompts at the bottom of this post. We’ll select three winners at random from all who enter by 11:59 pm on 3/29/15. If you just can’t wait, look for this book at your favorite local bookseller.

Sweet Potato and Sage Pull Apart Rolls from Bread & Butter by Erin McKenna | Bob's Red Mill @bobsredmill |gluten free, vegan

Sweet Potato and Sage Pull-Apart Rolls

Makes 12 rolls

  • ¼ cup (33 g) cornmeal, for the baking
    sheet
  • 1½ cups (339 g) warm rice milk (about 100°F)
  • 3 tablespoons (66 g) agave nectar
  • 2½ teaspoons active dry yeast
  • ¹⁄³ cup (70 g) melted unscented coconut oil
  • ½ cup (165 g) canned sweet potato puree (at room temperature)
  • 3 cups (300 g) gluten-free oat flour
  • ½ cup (96 g) potato starch
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • 1½ teaspoons xanthan gum
  • 2 teaspoons salt
  • ¹⁄³ cup (9 g) sage leaves, chopped

Line a baking sheet with parchment paper, dust with cornmeal, and set aside.

In a small bowl, combine the warm rice milk, agave nectar, and yeast. Stir once and set aside to proof until it bubbles, about 10 minutes. Whisk in the oil and sweet potato.

In a medium bowl, whisk together the oat flour, potato starch, baking powder, baking soda, xanthan gum, and salt. Pour in the yeast mixture and, using a rubber spatula, stir until it is the consistency of a sticky dough. Fold in the sage.

Using a ½-cup measuring cup, scoop heaping portions of batter onto the prepared baking sheet and shape into squares. Leave no more than ½ inch between each roll on the pan. Cover the baking sheet with a dish towel and let the rolls rise for 1 hour.

Preheat the oven to 400°F.

Bake the rolls for 10 minutes, and then rotate the baking sheet 180 degrees. Bake until the crust is golden and a toothpick inserted in the center comes out clean, about 6 minutes. Let the rolls cool on the pan for 10 minutes before serving.

Recipe from Bread & Butter (c) 2015 Erin McKenna

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Cassidy Stockton Google: Cassidy Stockton
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Apple Spice Muffins | Bob's Red Mill

Apple Spice Muffins

by Cassidy Stockton in Recipes

It’s rare that we recommend a muffin as a nutritious snack, but these Apple Spice Muffins are one of those exceptions. Packed with whole grains and sweetened with date sugar, these muffins are a great way to get a serving of whole grains into your day while still being delicious. We don’t recommend sitting down to a whole batch of these muffins, but enjoying one after a workout or when you need a pick-me-up, is a fabulous way to refuel.

Date sugar is, quite simply, dried dates that have been ground into a powder. If you’re not able to find date sugar locally, you can snag a bag from our website or Amazon.com

Apple Spice Muffins | Bob's Red Mill

Apple Spice Muffins

Prep Time: 15 minutes | Cook Time:  25 – 30 minutes | Yield: 12 muffins

Topping

  • ½ cup Bob’s Red Mill Date Sugar
  • ½ tsp ground Allspice
  • ½ tsp ground Cinnamon
  • ¼ tsp ground Black Pepper
  • ¼ tsp ground Clove
  • ¼ tsp ground Nutmeg

Muffins

  • 1-¾ cup Whole Wheat Pastry Flour
  • 1 cup Bob’s Red Mill Date Sugar
  • 2-½ tsp Baking Powder
  • ½ tsp Salt
  • ½ tsp ground Cinnamon
  • ¼ tsp ground Allspice
  • ¼ tsp ground Nutmeg
  • 1-½ cups Applesauce
  • ½ cup melted Coconut Oil
  • 3 Eggs
  • 2 tsp Lemon Zest
  • 1 tsp Vanilla Extract
  • 1 cup diced Apple
  • ½ cup chopped Walnuts

Step 1

Preheat oven to 350°F.  Line a muffin tin with paper liners.

Step 2

In a small bowl, combine the topping ingredients and set aside.

Step 3

In a second small bowl, sift together the whole wheat pastry flour, Bob’s Red Mill Date Sugar, baking powder, salt and spices.

Step 4

In a large bowl, whisk together the applesauce, melted coconut oil, eggs, lemon zest and vanilla extract.

Step 5

And the dry mixture to the wet along with the diced apple and walnuts and fold gently until just incorporated.

Step 6

Scoop the batter into the prepared muffin tin.  Top each muffin with the topping mixture, dividing evenly between each, about 2 tsp per muffin.

Step 7

Bake muffins until the tops spring back when lightly touched and a toothpick inserted in the center comes out clean, about 25 – 30 minutes.

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Cassidy Stockton Google: Cassidy Stockton
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Banana Barley Biscuits F

{Meatless Mondays} Banana Barley Biscuits

by Cassidy Stockton in Meatless Mondays, Recipes

These are not your grandmother’s biscuits. Our banana barley biscuits balance delicately on the line between cookie and biscuit. Serve these biscuits at breakfast for a delicious whole grain addition to your plate, or turn them into a light dessert by topping with whipped cream. We tend to snack on them whenever we need a little pick-me-up, but we’ve also been known to turn them into ice cream sandwiches on a whim.

Adaptations: 

Make these biscuits fully whole grain by using our whole wheat pastry flour. If you can’t find rolled barley flakes locally, rolled oats will do in a pinch. Make these gluten free by using our gluten free rolled oats and our Gluten Free 1-to-1 Baking Flour

Banana Barley Biscuits | Bob's Red Mill
Banana Barley Biscuits

recipe by Sarah House for Bob’s Red Mill Test Kitchen

Prep Time: 20 minutes | Cook Time: 20-25 minutes | Yields 32 biscuits

Ingredients

Instructions

  1. Combine sugar and cinnamon and set aside. Preheat oven to 400°F and grease two sheet pans or line them with parchment paper.
  2. Combine mashed bananas, milk and rolled barley flakes and let sit for about 5 minutes.
  3. Sift and combine flour, salt and baking powder. Cut in butter until the butter is about the size of peas.
  4. Add egg whites and vanilla to banana mixture then add flour mixture to banana mixture. Mix until just combined.
  5. Scoop 2 Tbsp of dough per biscuit onto prepared baking sheets. Sprinkle with cinnamon sugar.
  6. Bake at 400°F until golden brown, about 20 – 25 minutes. Serve hot. Serves 16 – 32 (1 to 2 biscuits per serving).
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Cassidy Stockton Google: Cassidy Stockton
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Hot Cereal 2

Hot Cereal: Thinking Outside the Bowl

by Sarah House in Whole Grains 101

Hot cereal is a great way to start your day, especially with the variety of styles available:  flakes, farinas, grits and meals.  The possibilities of whole grain goodness are almost endless.  But, have you ever thought about making something other than your usual hot pot of breakfast cereal for you and the family?  If not, then you should.  Hot cereals are so much more than just for breakfast.

Hot Cereal F

Our flakes and rolled cereals (think oats, barley, rye, spelt, triticale and wheat) are perfect candidates for home-made granolas, crisps, and cookies.  Try swapping out the usual rolled oats in your favorite fruit crisp topping or oatmeal cookie with barley or wheat.  If you want to take it a step further, try incorporating rolled flake cereals into biscuits or breads.  Since the cooking time (think “how long it takes for the flakes to hydrate and soften”) is relatively short for rolled flake cereals, they are great candidates for additions to quick cooking items like biscuits and scones and they work great mixed-in and sprinkled-on yeasted breads and rolls.  The texture and décor they provide when incorporated into a loaf of bread or sprinkled on the top of rolls is an excellent way to personalize a recipe.  I like to add up to ½ cup rolled flakes into my single loaf bread recipes.  As a topping décor, anywhere from 2 Tbsp to ¼ cup usually gets the job done.

bread w oats

If you are aiming for a muffin or bar with a more delicate and chewy texture, farinas, grits, and meals are what you are looking for.  The amount of liquid necessary to fully hydrate the cereal will vary depending on the particular grain (wheat, corn, rice, millet, buckwheat, and many, many blends) so make sure to take note of the liquid amounts recommended in the basic preparation instructions before making a final choice.  Adjust the liquids in your recipe accordingly (or try soaking and then draining the cereal before using) otherwise, you may find some crunchy bits in your baked goods!

Finely ground cereals like farinas, grits, and meals release more starch than flakes or larger grind cereals.  This extra starch will contribute to softer textures and increased chew and also works well as a binder.  Try using a starchy cereal like Brown Rice Farina in place of a panade in your next meatloaf or to help hold together a batch of veggie burgers.

When incorporating farinas, grits, and meals into baked breads, their small grind and subsequent starchiness can cause a significant effect on the crumb similar to flours.  Using this style of cereal to replace some flours as opposed to “in addition to” will produce a better loaf.  For satisfying texture and flavor, replace up to 20% of a recipe’s flour with cereal; anymore and you’ll be looking at a shorter, heavier, and dense loaf (which isn’t always a bad thing).

Now, let’s say you cooked a big pot of porridge for breakfast and there is still a fair amount left over in the pot.  Did you know…you can bake that leftover hot breakfast cereal into your next loaf of bread?  As if you were adding nuts or seeds to your bread dough, try adding some cooked flakes or granular cereals.  Start small, about ¼ cup per loaf.  Once you know what the outcome is, adjust the amount and type of cereal to your liking.  I won’t go into specifics here and instead direct you to the master artisan bakers at Tartine in San Francisco, in particular their book Tartine Book No. 3.  If you are serious about bread baking, this book and all their other bread books are a goldmine of information and creative inspiration.

If you are feeling totally overwhelmed by the myriad possibilities of incorporating cereals into your recipe repertoire, just step back and take a breather.  Cook up a pot of good old-fashioned hot cereal and choose one of our unique topping combos for any easy and impressive spruce-up.

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Sarah House Google: Sarah House
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Whole Grain Cereal Bars | Bob's Red Mill

{Meatless Mondays} Whole Grain Cereal Bars

by Cassidy Stockton in Meatless Mondays, Recipes

By now, most adults know that we should start the day off right with a nutritious breakfast. Sure, we know that whole grains are good for us and eating them for breakfast will fuel our day. We’ll be healthier, happier and much more likely to pass up the less-than-healthy options available throughout the morning. At Bob’s Red Mill, we preach whole grain hot cereal for breakfast, but there’s another way, friends, and I’m here today to tell you about it.

You can reap the benefits of whole grains by making these cereal bars. They’ll save you time in the morning (something we never have enough of) and keep you fueled for the day as well as any bowl of oatmeal. An added bonus, in my book, is that they taste like cookies, so you still feel like you’re getting to indulge while eating something that will actually be worth all those calories. Crumble one of these bars over some yogurt and you have a healthy, gut-friendly breakfast fit to keep you going no matter you’re doing. These also make a great on-the-go snack and are lunchbox friendly.

 

Gluten free? Try our Gluten Free 1-to-1 Flour in place of the Whole Wheat Pastry Flour and use our Gluten Free Scottish and Old Fashioned Rolled Oats in place of the cereals below. Easy peasy.

Whole Grain Cereal Bars | Bob's Red Mill  | vegan, gluten free option

Whole Grain Cereal Bars

Prep Time:  15 minutes | Cook Time:  20 minutes | Yield:  52: 4 x 6-cm bars

Step 1: Preheat convection oven to 350°F.  Line one half-sheet tray with parchment paper.

Step 2: In a large bowl, thoroughly combine Bob’s Red Mill Scottish Oatmeal, 5 Grain Rolled Cereal, cane sugar, Whole Wheat Pastry Flour, coconut, Flaxseed Meal, baking powder and salt.  Add chocolate chips and dried cranberries and mix well.

Step 3: In a separate bowl, whisk water, oil and vanilla extract.  Add to dry ingredients and mix well to thoroughly combine.

Step 4: Spread mixture evenly into prepared sheet tray.  Bake until set and slightly golden on top, about 20 minutes.

Step 5: Let cool completely then portion into 4 x 6-cm bars.  Wrap well to store.

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Cassidy Stockton Google: Cassidy Stockton
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Cupcake

Chocolate Chip Cupcakes with Raspberry Frosting

by Cassidy Stockton in Recipes

Chocolate and raspberry go together like chocolate and peanut butter. Okay, maybe not quite that good, but it’s still a winning combination in our book. These cupcakes come from our bakery and sell out as quickly as they are baked. It’s easy to see why, these cupcakes are decadent, perfectly moist and unbelievably vegan. Yep. Vegan cupcakes that taste as good as their more conventional counterparts (so good they even fool Bob). On top of that, they’re made with whole wheat pastry flour. Does it get better than that? We don’t think so.

If raspberry doesn’t suit you, top with whatever type of frosting you like, the magic is in the chocolate chip cupcakes, anyway. Make these today and surprise your loved ones tomorrow with a thoughtful, home baked gift.

Vegan Chocolate Chip Cupcakes with Raspberry Frosting | Bob's Red Mill

Chocolate Chip Cupcakes with Raspberry Frosting

Cupcakes

  • 1 cup Milk (of your choice)
  • 1 tsp Apple Cider Vinegar
  • 3/4 cup Sugar
  • 1/3 cup Safflower Oil
  • 1 tsp Vanilla Extract
  • 1 cup Whole Wheat Pastry Flour
  • 1/3 cup Unsweetened Cocoa Powder
  • 3/4 tsp Baking Soda
  • 1/2 tsp Baking Powder
  • 1/4 tsp Sea Salt
  • 1/4 cup Chocolate Chips

Raspberry Frosting

  • 4 oz Margarine non-hydrogenated
  • 4 oz Shortening non-hydrogenated
  • 3-1/2 cups Powdered Sugar
  • 2 Tbsp Soy Milk
  • 1/4 cup Raspberry Juice

Directions

Cupcakes

Step 1: Whisk together soymilk and vinegar. Set aside for a few minutes to curdle.

Step 2: Add evaporated cane juice, oil, and vanilla and beat until foamy.

Step 3: Mix dry ingredients in a separate bowl and whisk into wet. Fold in chocolate chips.

Step 4: Scoop 12 cupcakes. Bake at 350°F for 13 – 15 minutes.

Raspberry Frosting

Step 1: With a paddle attachment in a stand mixer beat the margarine and the shortening until soft. Scrape down and add the powdered sugar.

Step 2: Beat on high for 3 minutes, scraping down sides at 1 and 2 minutes.

Step 3: Add liquids and beat for 4 more minutes. Pipe onto cupcakes and drizzle with melted chocolate.

Makes 12 cupcakes.

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Cassidy Stockton Google: Cassidy Stockton
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Spicy Veggie Burgers F

{Meatless Mondays} Spicy Veggie Burgers

by Cassidy Stockton in Meatless Mondays, Recipes

This veggie burger recipe was submitted by customer Amber Johnson, and we had to make them right away to be sure they were up to snuff. Then we had to make them again because they were so awesome. The Indian flavors give these vegan burger patties an exotic flair that we just cannot get over and the use of brown rice farina helps them hold together better than some veggie burgers. Serve these with the traditional lettuce/tomato/ketchup or take it further with chutney and mustard or amaranth greens. Make these gluten free by choosing gluten free bread crumbs or leaving them out altogether.

Spicy Veggie Burgers | Bob's Red Mill vegan and gluten free

Spicy Veggie Burgers

submitted by: Amber Johnson

Serves 6 – 8 | Prep Time: 30 minutes | Cook Time: 17 – 20 minutes

Ingredients

  • 1/2 cup Bob’s Red Mill Lentils washed & sorted
  • 8 oz Red Potatoes peeled & cubed
  • 1/2 cup Carrots shredded
  • 1/2 cup Frozen Peas defrosted
  • 1/2 cup Onion finely chopped
  • 3 Garlic cloves, minced
  • 1/2 tsp Ginger Root peeled & minced
  • 1/4 cup Creamy Brown Rice Farina (uncooked)
  • 1/2 tsp ground Cumin
  • 1/4 tsp Curry Powder
  • 1/4 tsp Mustard Seeds (optional)
  • 1/4 tsp Sea Salt
  • 1/8 tsp Cayenne Pepper
  • 2 tsp Cilantro
  • 1/2 cup Plain Bread Crumbs (optional)

Combine Bob’s Red Mill Lentils and potatoes in a pot and cover with water. Bring to a boil, reduce heat and simmer until soft, about 20 minutes. Remove from heat, drain and let cool.

While lentils and potatoes cook, preheat oven to 400°F and lightly oil a baking dish or parchment lined sheet tray.

Transfer the cooked and cooled lentil mixture to a large bowl. Mash until smooth.

Add carrots, peas, onion, garlic, ginger, Bob’s Red Mill Creamy Brown Rice Farina, spices, salt and cilantro to the lentil mixture and mix very well to combine.

Divide the mixture into 6 – 8 portions, about 1/3 – 1/2 cup of mixture for each patty. Shape each portion into 4-inch patties and coat in bread crumbs, if desired.

Place formed patties onto prepared baking sheet and bake for 17 – 20 minutes, flipping patties over after the first 10 minutes.

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Cassidy Stockton Google: Cassidy Stockton
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IMG_8386

Tour Bob’s Red Mill

by Cassidy Stockton in Behind the Scenes

Did you know that you can take a tour of our mill? It’s a fun *free* activity for the young and old where you can see how we mill and package our flour and learn about our history. Our tour guides know even more about this place than Bob and they are incredibly friendly. In addition to the basics of flour milling, the tour also covers our food safety practices and our gluten free testing procedures. You can learn about whole grains and why they are important to your health, as well as take home some samples to try for yourself.

Mill Tours | Bob's Red Mill

Our public tours run Monday through Friday from 10 am to 11:30 am and require no reservations*. Most days, Bob comes by to say hello to our guests. On very special days, which cannot be predicted, guests will also hear him playing piano (yep, we have not one, but two pianos in our mill).

Bob's Red Mill Tours
Our mill is located at 13521 SE Pheasant Ct, Milwaukie, OR 97222—just 15 minutes from downtown Portland. Get directions here.

Bob's Red Mill Tours

After your tour, stop by our Whole Grain Store for shopping and lunch at our restaurant. There is quite simply no store in the world that carries more of our items. We have over 350 bulk bins filled with whole grain ingredients, as well as a wide variety of other products from spices to baking implements to cookbooks. Really, everything you could need to get started on a baking project. It’s well-worth the visit.

Bob's Red Mill Whole Grain Store
Our store is located at 5000 SE International Way, Milwaukie, OR 97222 (just a mile down the road from our mill).

Get more info about the tours here.

Get more info about the store here.

*If you have a group that would like to take a tour, please call us at 503-654-3215 to make arrangements.

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Cassidy Stockton Google: Cassidy Stockton
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Brown Sugar Banana Flax Popcorn F

Get Seedy with Your Popcorn

by Sarah House in Recipes

Every New Year, we (or a least a LOT of us) make resolutions to get healthy.  We renew our gym memberships, stock our pantry with healthy foods, and cut out snacking all together.  And we do pretty good!  For about two weeks.  Then we find ourselves passing by our coworker’s candy dish a bit more often or justifying those TWO brownies for dessert by thinking that tomorrow’s 30 minute workout will totally negate at least one brownie, right?  I’m not alone here, am I?

Brown Sugar Banana Flax Popcorn | Bob's Red Mill

Yes, I have a sweet tooth.  And a savory one.  I like my snacks!  Total denial of that pleasure won’t make my healthy goals any more attainable.  One of my snacking saviors is the ole movie theater stand-by:  popcorn.

Chia Chile Lime Popcorn | Bob's Red Mill

When I crave something crunchy, I find myself turning more and more often to popcorn.  In my opinion, it’s a contender for the best snack ever.  Crunchy, filling, whole-grain and a breeze to prepare, many a movie night at my house is accompanied by freshly popped Bob’s Red Mill Popcorn.  I’m a sucker for the classic butter and salt but when I’m feeling a bit more exotic or just want to impress my guests, tossing together some herbs, spices and Bob’s Red Mill seeds takes my popcorn from standard to fancy with minimal effort.  Seeds are nutrition and flavor powerhouses that require zero prep.  After I drizzle on melted butter or coconut oil, I toss in my seeds of choice and plop on the couch for some serious entertainment.

Herbed Garlic Hemp Popcorn | Bob's Red Mill

For ½ cup (unpopped) popcorn kernels and ¼ cup melted butter, coconut oil or blend of oils, try:

  • Brown Sugar Banana Flax: 1 Tbsp Bob’s Red Mill Golden Flaxseed Meal + 2 Tbsp brown sugar + 1 tsp salt + ¼ cup crushed dried banana chips
  • Chia Chile Lime: 1 Tbsp Bob’s Red Mill Chia Seeds + 2 tsp hot sauce + 1 tsp salt + zest from one lime (note:  personal fave!)
  • Herbed Garlic Hemp: 1 Tbsp Bob’s Red Mill Hemp Seed Hearts + 1 Tbsp sweet cream buttermilk powder + ½ tsp garlic salt + ½ tsp minced dried rosemary + ½ tsp dried parsley + ¼ tsp ground black pepper
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Sarah House Google: Sarah House
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