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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focaccia plated F

Rosemary and Sea Salt Gluten Free Focaccia {Giveaway}

by Cassidy Stockton in Contests, Gluten Free, Recipes

The Warm Kitchen: Gluten Free Recipes Anyone Can Make and Everyone Will Love from Amy Fothergill of The Family Chef is a wonderful resource for the gluten free cook. Full of wonderful recipes with detailed step-by-step instructions, The Warm Kitchen is perfect for a seasoned gluten free cook or a beginner. Start your day with Amy’s gorgeous cinnamon rolls, then try her Thai peanut noodle salad for lunch and enjoy her drool-worthy chicken pot pie for dinner, but don’t forget dessert- Amy’s banana cupcakes are just the ticket! Each recipe is accompanied by beautiful photos and many helpful hints and tips for recreating what you see on the page. Plus, she has substitutions for making each recipe free from dairy and eggs, as well!

Honestly, I’m incredibly intimidated by baking focaccia, but Amy’s instructions are so well done that I would feel comfortable taking on this recipe. All of her recipes are like this. Clearly written with good explanations of what to expect. Amy has a background in the culinary arts and teaches cooking classes, so she knows how to get her point across so that you can produce delicious dishes that everyone in your family will enjoy.

Amy was kind enough to provide us with a signed copy of The Warm Kitchen to giveaway. We are going to pair the book with a package of each of the flours you will need to make her flour blend- Brown Rice Flour, Sorghum Flour, Tapioca Flour, Potato Starch and Millet Flour. Follow the prompts below to enter. We’ll select a winner at random from all who enter by 11:59 pm on 8/8/14. If you just can’t wait and want to purchase the book now, Amy has generously offered us this link where you can purchase a signed copy of the book for just $25.

Gluten Free Rosemary and Sea Salt Focaccia from The Warm Kitchen | Bob's Red Mill

Rosemary and Sea Salt Gluten-Free Focaccia

by Amy Fothergill, recipe from The Warm Kitchen cookbook

This is one of my favorite recipes for a delicious focaccia that tastes like the real thing. It’s also naturally casein-free. Make sure to read through the recipe first; the method depends upon the type of yeast which is used. It’s not hard but you do have to allow time for rising.

I personally like to use my flour blend to make this recipe (see how to make the mix below). If you have a pre-made flour blend that includes xanthan gum, you might need to add between ½ – 1 teaspoon additional gum.

For more detailed information on how to make gluten-free yeast products like bread, focaccia, and pizza, take a look at The Warm Kitchen: Gluten-Free Recipes Anyone Can Make and Everyone Will Love.

Makes a 13″ × 9″ pan

Liquid Ingredients

  • 2 large Eggs, at room temperature
  • ¼ cup Olive Oil
  • ½ teaspoon Apple Cider or White Vinegar
  • 1 tablespoon Honey or Agave Nectar

Regular Yeast Ingredients

  • 3⁄4 cup warm Water, heated to 105°F-115°F
  • 2 ¼ teaspoons regular Active Dry Yeast (1 packet)
  • 1 teaspoon Sugar for proofing yeast

Quick Rising Yeast Ingredients (do not add these together)

  • 2 ¼ teaspoons Quick Rising Yeast (1 packet)
  • 3/4 cup hot Water, heated to 120°F-130°F

Dry Ingredients

  • 2 cups Amy’s Gluten-Free Flour Blend (see below)
  • ½ cup Sorghum Flour
  • 1 ½ tablespoons Sugar
  • 2 teaspoons Xanthan Gum
  • 1 ½ teaspoons Sea or Kosher Salt

Topping

  • 1 tablespoon of Olive Oil
  • 2 tablespoons chopped, fresh Rosemary or 1 tablespoon dried
  • 1 teaspoon Coarse Sea Salt
  • Optional:  thinly sliced Red Onion (about ¼ of a medium onion)
  1. Heat the oven to 200°F to get the oven warm. Turn the oven off after 5 minutes.
  2. Mix the liquid ingredients in a small bowl. Set aside.
  3. Regular Yeast: To proof the yeast, place the warm water in a glass measuring cup. Add yeast and sugar; stir. Let it sit for 5 minutes until it’s foamy and fragrant. While the yeast proofs, add the dry ingredients to a bowl of a stand mixer fitted with the paddle (not the dough hook). Using a whisk, mix the dry ingredients in the bowl or mix with the paddle. Turn the stand mixer on and add the liquid ingredients to the dry ingredients and give it a few twirls. Add the yeast and water mixture. Proceed to step 4.
    Quick Rising Yeast: Add the dry ingredients, including the quick rising yeast, to a bowl of a stand mixer fitted with the paddle (not the dough hook). Using a whisk, mix the dry ingredients in the bowl. Turn the stand mixer on and add the liquid ingredients to the dry ingredients and give it a few twirls. Add the hot water. Proceed to step 4.
  4. Raise speed to medium and mix for 2-3 minutes. You want the dough to look like stiff cake batter. It should spread to the sides of the bowl of the mixer and will be very sticky.
  5. Grease a 13″ × 9″ pan with olive oil.
  6. With a greased scoop or spatula, place dough into the pan. With either oiled hands or a spatula, spread the dough so it’s even. With your fingertips, make indentations over the dough.
  7. Place in the warm oven for 60 minutes for regular yeast or 20 minutes for quick rising yeast then remove. Preheat the oven to 425°F.
  8. After the focaccia has risen, brush the top with olive oil. Top with fresh or dried rosemary and sprinkle with salt. Optionally add red onion.
  9. Place the focaccia in the oven and bake for about 18-22 minutes or until top begins to brown.
  10. Cut into pieces and enjoy.

Amy’s Gluten-Free Flour Blend

This is the flour blend that will hopefully change your life. It’s easy to mix, versatile, and can be a substitute for flour in almost any recipe. For baking, I do suggest you use a gum such as xanthan or guar. These can be found in most health or natural food stores.

Mix together and keep in an air-tight container:

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Cassidy Stockton Google: Cassidy Stockton
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Joyful Almond Energy Bites F

Healthy Homemade Snacks: 3 Easy Recipes that Kids Can Make!

by Alisa Fleming in Recipes

Who needs pre-packaged snacks when there are healthy homemade snack recipes like these that even your kids can make? All three are no-bake and packed with both flavor and good-for-you ingredients! Enjoy them in the morning, in lunch boxes, for an afternoon snack, or even as an evening movie treat.

All of these healthy homemade snack recipes are dairy-free, gluten-free, grain-free, peanut-free, soy-free, refined sugar-free, and vegan!

Blue-Cashew Fresh Trail Mix Yogurt Parfait 2

Fresh Blueberry Trail Mix Yogurt Parfaits

Sure, dried fruit keeps better when trekking in the wilderness, but at home, why not spring for the extra nutritional benefits of fresh?!

Makes: 2 parfaits | Prep Time: 5 minutes

Ingredients

Directions

  1. Divide half of the yogurt between two small bowls or parfait-style cups.
  2. Top the yogurt with half of the blueberries, sprinkle with half of the chia seeds and half of the cashew pieces.
  3. Repeat the layers with the second half of each ingredient.

* For richer varieties (like CoYo), I use just ½ cup total. If I’m in the mood for a sweeter yogurt, I simply stir a few drops of vanilla stevia or a drizzle of honey (agave for vegan) into the yogurt before layering.

Joyful Almond Energy Bites

Joyful Almond Energy Bites

This magical blend is full of healthy fats and just enough protein, fiber, and sugar to keep active kids and adults fueled.

Makes: 16 bites | Prep Time: 10 minutes (+ 15 minutes to chill)

Ingredients

Directions

  1. In a small bowl, stir together the almond butter, honey, and coconut flour. Stir in thecoconut, and chocolate chips until thoroughly combined. It will be relatively stiff.
  2. Roll dough into small balls. If too sticky, add just a smidgen more coconut flour.
  3. Place almond flour or crushed almonds in a small bowl, and roll balls in it, pressing almonds in to adhere as needed.
  4. Freeze the bites for 15 to 20 minutes. Store them in a resealable plastic bag or airtight container in the refrigerator, and eat when hungry!

Cheesy Chia Popcorn 3

Cheesy Chia Popcorn

When we’re craving savory, I make popcorn. Sometimes plain old coconut oil and salt does the trick, but often I like to get creative with nutritious, flavorful toppings like this one.

If you have kids who aren’t old enough to use a spice grinder, they can help measure out ingredients for larger batches, which you can then grind and store (refrigerated) for them to sprinkle on popcorn, rice, or veggies whenever desired.

Makes: 3 to 4 batches of seasoning (3 tablespoons) | Prep Time: 10 minutes

Ingredients

  • 2 tablespoons nutritional yeast
  • 1 tablespoon chia seeds
  • ½ teaspoon salt
  • ¼ teaspoon onion powder
  • ¼ teaspoon smoked paprika
  • 1/8 teaspoon garlic powder
  • Air-popped popcorn
  • Melted coconut oil (I use about 3 tablespoons per mounding 1/3 cup of unpopped kernels)

Directions

  1. Place the yeast, seeds, salt, onion, paprika, and garlic in a spice grinder, and whiz for 30 seconds, or until finely ground.
  2. Pop popcorn and drizzle with oil, stirring to coat. Sprinkle with desired amount of the nutritional yeast-chia seed topping, and toss to coat.

alisaAlisa is the founder of GoDairyFree.org, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa has three new books in the works, and is also a professional recipe creator and product ambassador for the natural food industry. Her dietary specialty is dairy-free, but she also has expertise in gluten-free and allergy-friendly.

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Alisa Fleming Google: Alisa Fleming
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Cheese Crisps F

Meatless Mondays: Cheese Crisps

by Cassidy Stockton in Featured Articles

In honor of all the kiddos who are heading back to school this week, and all the parents who just collectively breathed a sigh of relief, we present cheese crisps. An easy, delicious cracker for lunch boxes and after school snacking. These crackers use coconut flour and brown rice flour for a light, crisp cracker that is deceptively gluten free. Take this recipe for a spin, then try variations with different cheeses like Pepper Jack or Smoked Gouda. Careful, though, these are addictive and it’s likely your first batch won’t even make it to Monday’s sack lunch.

Cheese Crisps | Bob's Red Mill

Cheese Crisps

Directions

Step 1

Heat oven to 275°F .

Step 2

Place melted and cooled butter, egg and water in a food processor. Add flours, salt and cheese, and blend until incorporated.

Step 3

Place mixture into a bowl. Add flaxseeds and mix by hand until a soft dough forms.

Step 4

Turn out onto a board dusted with brown rice flour. Roll to about 1/16-inch thick and cut into bite size pieces.

Step 5

Distribute pieces onto a parchment covered dark cookie sheet.

Bake for 30-35 minutes, rotating cookie sheet halfway through baking.  Crackers will be golden and hard when done.

Yields about 50 bite size crackers.

 

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Cassidy Stockton Google: Cassidy Stockton
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What is it Wednesday | Bob's Red Mill

What is it? Wednesday: Freekeh + Giveaway

by Cassidy Stockton in Featured Articles

A few years ago, I stumbled across freekeh at a trade show and was immediately intrigued. Freekeh is fairly unknown here in the United States, but it’s been around for centuries. A staple of Middle Eastern diets, freekeh is a unique culinary experience that we are pleased to add to our Grains of Discovery® line. This is a very new product that will start appearing in stores soon, but can be purchased on our website now.

What is it? Freekeh is wheat that has been harvested prematurely and roasted, giving it a slightly smoky flavor. Our freekeh is then cracked for a quicker cooking time. It is similar to bulgur in texture and cooking time, but the roasting of green wheat gives freekeh a unique flavor. Traditionally, the green wheat was burned and rubbed clean. The name freekeh comes from the word farīk, which means rubbed. Today, modern machinery cleans the grains after they are roasted, leaving behind a beautiful, copper grain.

What is it? Wednesday: Freekeh | Bob's Red Mill

Is it whole grain? Yes, freekeh is made from whole grain wheat.

Is it gluten free? No, because freekeh is made from wheat, it is not gluten free.

Is it organic? Yes, our cracked freekeh is organic.

How do you use it? Freekeh, like bulgur, is very versatile, though you won’t find many recipes using it just yet. It’s pretty new to the culinary scene and food trend setters are scrambling all over themselves to incorporate it into recipes. It can replace bulgur, one for one. Freekeh makes a fabulous side dish like the pilaf on the package and is an ideal grain for salads and soups. Cook it with just a bit of cream and sugar for a nutritious breakfast cereal or add it to your favorite dishes as a meat extender (or replacement). If you have a favorite dish using a whole grain, chances are pretty good that freekeh can join the party uncontested. We’ve enlisted some of our favorite bloggers to come up with new recipes for you to enjoy using freekeh. Until then, enjoy some of these dishes.

Our favorite ways to enjoy freekeh: 

Win it!

Do you want to try this new ancient grain for yourself? We want to give away a package of freekeh to FIVE people. To enter, simply comment below and tell us how you would use Freekeh. We’ll pick a winner from all who enter by 11:59 pm on 08/24/14.

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Cassidy Stockton Google: Cassidy Stockton
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Sorghum, Mushroom and Nut Loaf | Bob's Red Mill

Meatless Mondays: Sorghum, Mushroom and Nut Loaf

by Cassidy Stockton in Meatless Mondays, Recipes

There does not seem to be any good way to name this recipe and have it sound appealing. But, hey, meatloaf isn’t a particularly appealing name either and folks seem to eat it just fine. Inspired by a recipe from The Kitchn, this vegetarian “no meat” loaf is filled with wholesome sorghum, sauteed mushrooms and chopped nuts. When I first tried this recipe, what really got through to me were the nuts. They give the dish a nice chew that is hard to achieve in a plant-based loaf. I was blown away by the loaf-ness of it, as well. Most meatless loaves devolve into a pile of ingredients on your plate, but this one holds its own. It would even work well as sandwich filler, if you’re so inclined.

It’s a little embarrassing how many times I’ve made this in the last few months. Fortunately, no one at my house has complained. Even if it’s a little long on the prep work, I love it because it makes enough for us to eat for a few days. Realistically, it’s not really a Monday night meal unless you do some serious planning. I usually cook the grains one day and assemble the next. I serve this with roasted broccoli and mashed potatoes, but if you’re looking for something a little lighter, a nice green salad is really all you need as an accompaniment.

Sorghum, Mushroom and Nut Loaf | Bob's Red Mill

Vegetarian Grain & Nut Loaf

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

This nutrient rich entree is a great vegetarian alternative to standard meatloaf.  Adapted from a recipe at thekitchn.com.

Prep Time: 50 – 60 minutes | Cook Time:  60 – 80 minutes | Rest Time:  10 – 15 minutes

Yield: 8 servings

  • 1 cup Bob’s Red Mill Sorghum Grain
  • 3 cups Water
  • 1 Tbsp Olive Oil
  • 1 medium Onion, chopped
  • 2 cups diced Mushrooms
  • 2 cloves Garlic, minced
  • 1 tsp dried Thyme
  • 1 tsp dried Marjoram
  • 4 – 5 tsp mixed dried Herbs (such as thyme, marjoram, basil, tarragon, sage, rosemary)
  • 1 tsp Sherry Vinegar
  • 5 Eggs
  • 1 cup Cottage Cheese
  • 2 cups chopped Walnuts
  • ½ cup Bob’s Red Mill Natural Almond Meal
  • 1 tsp Salt, divided
  • 6 oz grated Parmesan
  • 6 oz grated Gruyere or Cheddar
  • ½ cup mixed fresh Herbs (such as parsley, oregano, thyme)

Step 1

Combine water and Bob’s Red Mill Sorghum Grain in a medium pot.  Bring to a boil, cover, reduce heat and simmer until tender, about 50 – 60 minutes.  Drain off excess water.  Transfer cooked grains to a food processor and puree to a smooth consistency.

Step 2

Meanwhile, preheat the oven to 350°F and spray a 9-inch loaf pan with cooking spray and line with parchment paper.

Step 3

Heat oil in a medium saucepan over medium heat.  Add onion and cook until soft.  Add mushrooms and ¼ tsp salt and cook until mushrooms begin to release their juices.  Add the garlic and dried herbs and cook until fragrant, about 1 – 2 minutes.  Add sherry vinegar and continue to cook until most of the liquid has evaporated.  Set aside to cool.

Step 4

In a large bowl beat the eggs with the cottage cheese.  Add the pureed sorghum, walnuts and Bob’s Red Mill Almond Meal.  Add the cooled mushroom mixture, cheeses, fresh herbs and remaining ¾ tsp salt and mix well.

Step 5

Transfer mixture to the prepared loaf pan and smooth evenly.  Bake until the loaf is firm and the top is slightly browned, 60 – 80 minutes.  Let rest in the pan for 10 – 15 minutes then unmold onto a serving platter.

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Cassidy Stockton Google: Cassidy Stockton
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Cranberry Beans and Kale | Bob's Red Mill

Meatless Mondays: Cranberry Beans and Kale

by Cassidy Stockton in Meatless Mondays, Recipes

This is a great recipe for breaking out the pressure cooker. If you don’t have one, this dish just takes a little more forethought. If cranberry beans are hard to come by, try pinto or red beans. This simple dish is easy to throw together and full of wonderful flavors. We love the use of kale in this dish because it’s so incredibly nutritious and the cooking time gives it just the right texture while still remaining a bit toothsome. The combination of cranberry beans and whole grain cornmeal make for a balanced plant-based protein dish, perfect for Meatless Monday. Serve with whole grain bread for a hearty, stick-to-your-ribs meal.

Cranberry Beans and Kale | Bob's Red Mill

CRANBERRY BEANS AND KALE

  • 1 large Onion, chopped
  • 1 tsp ground Black Pepper
  • Juice of half a Lemon
  • 1 tsp ground Cumin
  • 1/2 cup Water
  • 1/2 cup Medium Grind Cornmeal
  • 1 lb Kale chopped
  • 2 tsp Red Onion crushed
  • 1 can Tomato Paste (6oz can)
  • 3 cups cooked Cranberry Beans
  • 6 cups Vegetable Broth
  • 6 Garlic cloves, minced

Directions

Place all ingredients except water, lemon juice and cornmeal in pot and simmer until the kale is tender. Mix the cornmeal, water, and lemon juice into a paste and pour it slowly into the simmering stew. Simmer another 15 minutes.Makes 6 servings.

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Cassidy Stockton Google: Cassidy Stockton
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Step By Step Crepes | Bob's Red Mill

Step by Step: 7 Grain Crepes

by Cassidy Stockton in Recipes

Talk about a dish that intimidates me! I’ve never made crepes because they make me nervous, but I do like to eat them. With this easy step-by-step guide from our test kitchen, I might just have to give them a go so I can enjoy crepes in the comfort of my own kitchen (and pjs). I love that this recipe uses one of our whole grain pancake mixes, making me feel just a little less guilty about the indulgence.

Crepes, like many of the other recipes we’ve been sharing lately, can be sweet or savory. Fill sweet crepes with jam, fresh fruit, nutella, almond butter or just a simple butter and powdered sugar combination. Fill savory crepes with combinations of sauteed mushrooms, spinach, goat cheese, scrambled eggs and crumbled bacon.  The possibilities are endless. For a gluten free version, try these Quinoa Flour Crepes.

7 Grain Crepes (step-by-step)

Contributed by:  Sarah House for Bob’s Red Mill

  •  ¾ cup Bob’s Red Mill Organic 7 Grain Pancake Mix
  • 4 Eggs
  • 1 cup Milk

Step By Step Crepes | Bob's Red Mill

Whisk all ingredients together in a bowl.

Step By Step Crepes | Bob's Red Mill

Step By Step Crepes | Bob's Red Mill

Step By Step Crepes | Bob's Red Mill
Let sit at room temperature for 30 minutes.

Heat an 8 – 10-inch crepe pan or non-stick or cast iron skillet over medium heat.

­­­­­Lightly butter or oil the pan.

Step By Step Crepes | Bob's Red Mill
Using ¼ cup of batter per crepe, pour one serving into the hot pan and immediately begin to tilt the pan and swirl the batter to evenly coat the base.

Crepes-7
Let cook until set, about 1 – 2 minutes.  The edges should easily release, indicating the crepe is ready to flip.

Step By Step Crepes | Bob's Red Mill
Using a thin spatula, tongs, or carefully using your fingers, flip the crepe over and continue to cook until lightly browned, about 1 minute.

Step By Step Crepes | Bob's Red Mill
Step By Step Crepes | Bob's Red Mill
Turn the cooked crepe out onto a rack to cool while preparing the remaining crepes (repeat steps 2 – 4) or keep warm in a 200°F oven.

Step By Step Crepes | Bob's Red Mill
Spread with filling(s) of your choice and roll or fold into a wedge to serve.

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Cassidy Stockton Google: Cassidy Stockton
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