Whole Wheat Flax Beer Bread from Fitzala | Bob's Red Mill

Whole Wheat Beer Bread with Flax {Guest Post}

by Guest in Featured Articles, Recipes

Hello Bob’s Red Mill blog readers! I’m Jenni, the personal trainer behind Fitzala. Today I’ll be sharing a great recipe for a hearty snack. Beer bread doesn’t rank high on most people’s list for healthy snacks, but this one is delicious and good for you.

Most beer bread recipes are high in sugar and fat, which isn’t the best for your health. This recipe uses flaxseed meal to keep the bread moist and replace the not so healthy fats. Flaxseed is high in fiber and omega-3 fatty acids. Another great aspect of healthy fats is that they provide a high level of satiety, making you feel more satisfied after eating.

Normal whole wheat flour can give baked goods a grainy, dense or overwhelming “wheaty” taste. You can fix this and still get the whole grain nutrients by substituting whole wheat pastry flour. It lends the lighter texture that most white flour baked goods have without sacrificing the fiber, vitamins and minerals that whole wheat flour lends.

With these two power ingredients, this bread is nutritious, satiating and sticks with you while you go about your busy day. The hoppy beer taste is just a bonus!

If you’re wary about using beer, take comfort in knowing that 75% of the alcohol bakes out. There’s not enough left in it to give you buzz of any kind, though I wouldn’t recommend using it if you are allergic to alcohol. You can substitute soda or seltzer water for beer, but I can’t guarantee the results and the taste will definitely differ.

Whole Wheat Flax Beer Bread from Fitzala | Bob's Red Mill

Whole Wheat Beer Bread with Flax

Yield: 15 slices

Ingredients:

  • 2 ¼ cups Whole Wheat Pastry Flour
  • ½ cup Flaxseed Meal
  • 1 tablespoon Baking Powder
  • 1 teaspoon Baking Soda
  • ¾ teaspoon Salt
  • 1 Egg
  • 1 tablespoon Maple Syrup (sugar-free is fine too)
  • 1- 12 oz bottle/can of Beer

Instructions:

Preheat your oven to 350°F and prepare a bread pan with grease or parchment.

Place the flour, flax, baking powder, baking soda, and salt in one bowl and whisk to combine.

Beat together the egg and maple syrup in another bowl then mix in the beer.

Pour the wet ingredients in to the dry and mix until just combined.

Place the bread mixture in your greased pan and bake for 40 minutes or until done.

Jenni Kenyon from FitzalaJenni is an NASM certified personal trainer and loves helping women find balance in health and exercise. She and her husband live in Central Washington and spend as much time as possible outdoors. Find her on her blog, Facebook, Instagram, Twitter, or G+.

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Meatless Mondays: Curried Sweet Potato & Millet Soup {Giveaway}

by Cassidy Stockton in Contests, Featured Articles, Gluten Free, Meatless Mondays, Recipes

The Complete Gluten-Free Whole Grains Cookbook by Judith Finlayson is a fabulous resource of whole grain recipes that anyone can enjoy. What I love about this book is that it’s a book about grains that are inherently gluten free (amaranth, buckwheat, corn, millet, oats, quinoa, rice, sorghum, teff, wild rice) without focusing on what is missing from the dishes. Think of it as a celebration of the myriad other grains beyond wheat, rye and barley. Some of the best grains on the planet are free from gluten. 

The Complete Gluten-Free Whole Grains Cookbook by Judith Finlayson

Finlayson has a history with vegetarian and slow cooker cookbooks and she brings this experience to the gluten free realm. The recipes are approachable, even if they sound hard like Moroccan-style Millet Stuffing and Coconut-Spiked Pork with Quinoa and Peanuts. All of the recipes come with tips for ways to simplify or elaborate the recipe and many come with variations for making the dish vegetarian. The majority of the dishes are accompanied by beautiful photography and they all have nutritional breakdowns which is a huge bonus and not something most cookbooks offer.

From breakfast to dessert, this book has it all. Finlayson kicks off The Complete Gluten-Free Whole Grains Cookbook with a thorough guide to whole grains. She covers their history, how to store them, how to buy them and the nutrition they bring to your table. Needless to say, we love this book.

The generous folks at Robert Rose Publishing have offered us a single copy to give away to one lucky reader. We’ll pair this book with a package of amaranth, millet, quinoa, teff and sorghum to get you started. This is a fun whole grains gift set that anyone- gluten free or otherwise- will certainly enjoy. To enter, follow the prompts in the app at the bottom of this post. We’ll pick a winner at random from all who enter by 11:59 pm on 3/31/14. Winners must be over 18 and are limited to US and Canadian residents only.  To pick up a copy of the book now, visit your favorite book retailer or Amazon.com

Curried Sweet Potato and Millet Soup | Bob's Red Mill

Curried Sweet Potato and Millet Soup

VEGAN FRIENDLY

This soup is a lovely combination of flavors and texture. It has a mild curry taste, enhanced with the addition of orange and a hint of sweetness from the maple syrup. The toasted walnuts add taste and an appealing bit of crunch, while the optional yogurt provides a creamy finish. Although this is a great cold weather soup, it’s light enough to be enjoyed any time of the year — perhaps even for dinner with the addition of salad.

Tips

To get this quantity of puréed sweet potato, bake, peel and mash 2 medium sweet potatoes, each about 6 oz (175 g). You can also use a can (14 oz/398 mL) sweet potato purée.

Toasting brings out millet’s pleasantly nutty flavor. To toast, heat in a dry skillet over medium heat, stirring constantly, until it crackles and releases its aroma, for 5 minutes.

  • 1 Tbsp Vegetable Oil (15 mL)
  • 2 Onions, finely chopped
  • 2 Carrots, peeled and diced
  • 2 stalks Celery, diced
  • 2 cloves Garlic, minced
  • 2 tsp minced Ginger Root (10 mL)
  • 2 tsp Curry Powder (10 mL)
  • 1 tsp freshly grated Orange Zest (5 mL)
  • 2 cups Sweet Potato Purée (500 mL)
  • 6 cups Vegetable Stock (1.5 L)
  • 3⁄4 cup Millet, toasted (175 mL)
  • 1 cup freshly squeezed Orange Juice (250 mL)
  • 1⁄4 cup pure Maple Syrup (60 mL)
  • Salt and freshly ground Black Pepper
  •  Toasted chopped Walnuts or sliced Almonds
  • Plain Yogurt, optional

1.    In a large saucepan or stockpot, heat oil over medium heat for 30 seconds. Add onions, carrots and celery and cook, stirring, until carrots have softened, about 7 minutes.

2.    Add garlic, ginger, curry powder and orange zest and cook, stirring, for 1 minute. Add sweet potato and stock and stir well. Bring to a boil. Stir in millet. Reduce heat to low. Cover and simmer until millet is tender and flavors have blended, about 30 minutes.

3.    Add orange juice and maple syrup and heat through. Season to taste with salt and pepper. Ladle into bowls and garnish with toasted walnuts and a drizzle of yogurt, if using.

Makes 6 servings

Excerpted from The Complete Gluten-Free Whole Grains Cookbook by Judith Finlayson © 2013 Robert Rose Inc. www.robertrose.ca Reprinted with publisher permission.


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Storing Whole Grains

by Cassidy Stockton in Featured Articles, Whole Grains 101

If you asked Bob how to store whole grains, he’d tell you to buy an extra fridge. Put it next to your regular fridge and fill it with all of your whole grains. Most of us don’t have the ability to add an extra fridge into our lives. Even if someone gave me a free fridge and offered to pay the increase in my electrical bill, I couldn’t fit an second fridge into my kitchen. Excepting those who are able to have a fridge or freezer with spare room, the rest of us are stuck scratching our heads and hoping our grains will be fine. Here’s a rundown on where to store whole grains. I hope it will give you some insight and inspiration for your own kitchen and maybe frees up a little room in your freezer.

Whole Grain Storage | Bob's Red Mill

Whole grains are best kept in the fridge or freezer to prevent rancidity. True. They are. BUT, this is more important when a grain has been broken up in some way- be it milled into flour, cracked into cereal or flaked like oatmeal. Whole grains themselves (brown rice, wheat berries, quinoa, etc.) are more shelf stable that we think. Some of these grains can last many years without going rancid. That’s how nature made them. Most whole grains that have been broken up in some way will last up to two years, sometimes longer, without spoiling.

Here is a quick breakdown of where to store products.

  • Whole Grains (wheat berries, brown rice, quinoa, millet, etc) used once a month: room temp
  • Whole Grains used less than once a month: freezer
  • Dried Beans: room temp
  • Flour, Cereals, Cracked Grains used once a week: room temp
  • Flour, Cereals, Cracked Grains used less than once a month: fridge or freezer
  • Baking Mixes: room temp or fridge, do not freeze
  • Refined Grains, Flours and Cereals (white flour, white rice, etc): room temp
  • Items that should always be kept in the fridge or freezer: 
    • Almond Meal
    • Hazelnut Meal
    • Coconut Flour
    • Wheat Germ
    • Rice Bran
    • Flaxseed Meal (whole seeds are fine at room temp)
    • Hemp Seeds
    • Active Dry Yeast (do not freeze)

I recommend airtight containers for everything, but at the very least use airtight containers for things left at room temperature. Bugs love whole grains and nothing keeps a bug out quite like a mason jar. Plus, mason jars filled with whole grains and beans are very pretty and make a lovely addition to your decor. You can make your own labels like we did with the display above, or cut out labels from our bag and adhere them to your jars. At my house, I have these labels (below) that include basic cooking instructions. While I might have the recipe down pat, others in my house do not and I want to eliminate the “I didn’t know how to cook it” excuse, if you know what I mean.

quinoa

I hope this has been helpful. Do you have any insights from your kitchen on how to best store grains?

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Meatless Monday Explained + Red Bean and Kamut® Soup

by Guest in Featured Articles, Meatless Mondays, Recipes

How many times have you heard something like this: “The foundation of a healthy diet is fruits, vegetables, legumes and whole grains.”

For many of us—especially seasoned home cooks—this is old news, and it may not even be something we think about all that often. We love plants, of course we eat them every day!

But the truth is, actually consuming the full recommended number of servings of these healthy foods on a daily basis is difficult, even for a registered dietitian like myself. Current dietary guidelines recommend five servings of produce and six ounces of grains daily for most people. Eating meat at every meal – or even every day – can make this a challenge.

In 2003, renowned advertising mogul Sid Lerner revived Meatless Monday (once popular as a war conservation effort) as a way to encourage the public to reduce their intake of saturated fat and cholesterol from animal products and eat more healthy plant foods. Since then, individuals, organizations and brands like Bob’s Red Mill have adopted the initiative to help spread the message about the benefits of periodic meatless eating.

Red Bean and Kamut Soup | Bob's Red Mill

In my work promoting Meatless Monday, I find that each eater is inspired to join the campaign for a slightly different reason. Some of the most popular include:

For health: Research shows that those who follow diets low in animal products and high in plant foods have lower levels of obesity, a reduced risk of developing cancer and heart disease, lower blood pressure and lower total mortality. Meatless foods, especially whole grains, legumes, fruits and vegetables are packed full of fiber, vitamins, minerals and antioxidants.

To discover a new favorite: It’s easy to fall into a meal rut and cook up the same old chicken breast or ground beef most nights. Challenging yourself to go meat-free one day a week can provide inspiration to finally try that curious vegetable or ancient grain you keep hearing about. You may discover a new healthy favorite that will become a regular feature in your diet on other days of the week.

For solidarity: Social support is a huge element of any healthy habit. Even if you regularly eat meatless meals, making a specific effort to do it on Mondays and to share your habit with those in your household or via social media can inspire others to make Meatless Monday and plant-based eating a regular habit, too. It’s also exciting to know you’re participating in a global movement – over 30 countries now have active Meatless Monday campaigns.

For the environment: Eating less meat is an environmentally friendly choice, since production of animal foods is a major contributor to greenhouse gas emissions.

meatlessmonday_logo

As Meatless Monday’s dietitian, I often hear concerns about whether you can still get enough protein without eating meat. The answer is a resounding yes! Very few people in the United States get too little protein, even among full-time vegetarians. And most plant foods contain more protein than we think, whole grains especially. Quinoa has developed a reputation for being a protein superstar over the past few years, but interestingly, many other whole grains pack in even more protein per serving than the popular South American seed. Amaranth, millet, farro and Kamut® wheat come in at about seven or eight grams of protein per one-fourth cup serving as compared to quinoa’s five.

In the spirit of discovering new favorites on Meatless Monday, I decided to give Kamut® Khorasan Wheat a shot. Kamut® wheat, while technically an ancient wheat, sure looks a lot like brown rice, so I was inspired to try it out in a twist on traditional red beans and rice.

Beans and grains have historically been paired together not only because of their complementary flavors, but because when combined, the proteins from the two plants provide all of the essential amino acids we need to carry out our daily functions. There’s actually no need to make sure you get each of the essential amino acids in the same meatless meal, but that doesn’t mean the combination isn’t still delicious and worthy of a spot in your next Meatless Monday dinner.

Red Bean and Kamut Soup | Bob's Red Mill

Red Bean and Kamut® Soup

Serves 4

  • 1 cup Kamut® Khorasan Wheat
  • 3 Tbsp Olive Oil or Butter
  • 1 medium Onion, diced
  • 3 cloves Garlic, minced
  • 6 cups Vegetable Stock
  • 1 ½ cups Tomato Puree
  • 2 (15 oz.) cans Red Beans
  • 2 Tbsp Chili Powder
  • 2 tsp dried Thyme
  • 1/2 tsp Cayenne Pepper
  • 3 Bay Leaves
  • Salt to taste (consider salt content of vegetable stock)

Soak Kamut in water overnight. Before cooking, drain and discard soaking water.

In a large stockpot or dutch oven, heat butter or olive oil over medium heat. Add onions, saute until translucent, about 10 minutes. Add garlic and saute one minute more.

Add soaked Kamut and remaining ingredients. Mix well, cover, reduce heat to low and simmer 40 minutes to one hour, until Kamut has cooked and flavors are combined.

Remove bay leaves and serve.

Diana Rice, RD | Meatless MondaysDiana K. Rice, RD is the registered dietitian and recipe editor on staff with The Monday Campaigns, a nonprofit public health marketing initiative dedicated to using the first day of the week to prompt healthy behavior changes. Diana focuses her efforts on the organization’s nutrition-oriented initiatives Meatless Monday, The Kids Cook Monday and Healthy Monday. She has studied at NYU, the University of Northern Colorado and Cedar Crest College and is an advocate for sustainable agriculture and children’s nutrition education. Contact The Monday Campaigns to start a campaign in your area and keep up with Diana on Twitter.

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Peanut Butter Quinoa Granola {Giveaway}

by Cassidy Stockton in Contests, Featured Articles, Gluten Free, Meatless Mondays, Recipes

I recently heard someone say they were “quinoa-d out.” Quinoa does seem to be everywhere these days and it’s becoming so main stream that people like David Lynch are incorporating it into artsy projects. You may be feeling a little quinoa-d out yourself, but never fear, we have 500 Best Quinoa Recipes to share with you! Ok, we technically only have one, but it’s a wonderful recipe! This book is would be a fabulous cookbook to have on hand to inspire your love of quinoa. And, if you don’t love quinoa, I’m pretty sure this book will have something to change your mind.

500 Best Quinoa Recipes by Camilla Saulsbury | Bob's Red Mill

500 Best Quinoa Recipes by Camilla Saulsbury (of Power Hungry and a 2013 Spar for the Spurtle finalist) is full of recipes using quinoa for every meal of the day, including dessert. Recipes cover the full gamut from familiar, Sweet Potato and Black Bean Salad, to adventuresome, Seared Salmon with Pineapple Mint Quinoa. All of the recipes are gluten free, though, as is the case with many books we promote, the recipes are certainly not missing anything by leaving gluten out. The book starts off with an explanation of quinoa and its health benefits, and includes a handy guide on stocking your pantry with the ingredients for these recipes. There are so many delicious sounding options- you would never get bored!  Spicy Maple Pumpkin Soup, Caramelized Onion Quinoa Tart, Shepherd’s Pie with Sweet Potato Mash, Ginger Cardamom Drop Scones… the list goes on!

This book is really quite amazing and I am so proud of the work Camilla has done. I think you’ll enjoy it, too. Robert Rose has generously offered us a copy of this tome to give away to one lucky reader. We’ll pair this book with a quinoa starter kit, containing a package each of our gluten free and organic white quinoa, red quinoa, tricolor quinoa  and quinoa flour to help you get started. To enter, follow the prompts in the form at the bottom of the post. We’ll pick one winner at random from all who enter by 11:59 pm on 3/16/14.

Peanut Butter Quinoa Granola | Bob's Red Mill

Peanut Butter and Quinoa Granola

I have fond memories of my mother’s homemade granola, rich with nuts, honey and toasted oats. My version ups the flavor and nutrition ante with quinoa, peanut butter and dried cranberries. Spoon it up with milk, sprinkle it on yogurt or pack a handful in a small plastic bag for a mid-morning boost.

Tip

Any unsweetened natural nut or seed butter (such as cashew, almond, sunflower seed or tahini) may be used in place of the peanut butter.

•    Preheat oven to 325°F (160°C)
•    Large rimmed baking sheet, lined with parchment paper

  • 2 cups     large-flake (old-fashioned) rolled oats (500 mL) (certified GF, if needed)
  • 3⁄4 cup    quinoa, rinsed (175 mL)
  • 3⁄4 cup    lightly salted roasted peanuts, coarsely (175 mL) chopped
  • 1⁄2 tsp    fine sea salt (2 mL)
  • 1⁄2 tsp    ground cinnamon (2 mL)
  • 1⁄4 cup    natural cane sugar or packed light (60 mL) brown sugar
  • 1⁄4 cup    liquid honey or brown rice syrup (60 mL)
  • 1⁄2 cup    unsweetened natural peanut butter (125 mL)
  • 1⁄3 cup    vegetable oil (75 mL)
  • 1 tsp vanilla extract (GF, if needed) (5 mL)
  • 2⁄3 cup    dried cranberries (150 mL)

1.   In a large bowl, combine oats, quinoa, peanuts, salt and cinnamon.

2.   In a small saucepan, combine sugar and honey. Bring to a simmer over medium heat, stirring constantly. Turn off heat and stir in peanut butter, oil and vanilla until blended.

3.   Pour peanut butter mixture over oat mixture and stir until coated. Spread mixture in a single layer on prepared baking sheet.

4.   Bake in preheated oven for 40 minutes, stirring twice, until golden brown. Let cool completely on pan.

5.   Transfer granola to an airtight container and stir in cranberries. Store at room temperature for up to 2 weeks.

Makes about 4 cups (1 L)

Excerpted from 500 Best Quinoa Recipes by Camilla V. Saulsbury © 2012 Robert Rose Inc. www.robertrose.ca Reprinted with publisher permission. Photos by Colin Erricson 


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Natural New-Tella Granola

by Alisa Fleming in Gluten Free, Recipes

Whole foods are a new thing to my teenage niece, who has lived with us for the past year. I was able to transition her into whole grains, increase her fruit intake, and even get her to “like” salads. But for the level of exercise she now enjoys, her protein intake is still a bit deficient, particularly in the morning. Since she isn’t a fan of chomping on whole nuts or nut chunks, I decided to get a little creative by using hazelnut meal along with hearty oats and her favorite morning food, chocolate.

Natural New-Tella Granola | Bob's Red Mill

In this Nutella-inspired granola, the hazelnut meal blends seamlessly with the oats and natural chocolate coating for a delicious flavor without the overpowering presence of whole nuts. She LOVES it, and luckily, my husband and I do, too.

To note, I use certified gluten-free oats in this recipe to keep it gluten-free for my husband. I also use allergy-friendly chocolate chips for a dairy-free granola. If you want an even more wholesome option, feel free to substitute cacao nibs for the chocolate chips. It will yield a slightly less sweet, more dark chocolate-hazelnut granola.

Natural New-Tella Granola | Bob's Red Mill

Natural New-Tella Granola

Yield: 4-1/2 cups

Prep Time: 10 minutes

Ingredients

Method

Preheat your oven to 250ºF.

Place the oats and hazelnut meal in a large bowl, and toss to combine.

Place the sweetener, oil, cocoa, vanilla, and salt in a medium bowl, and whisk until smooth.

Pour the chocolate mixture over the oat-hazelnut mixture, and stir until all the oats are well-coated.

Spread the uncooked granola onto a large baking sheet, pressing it into somewhat of a single layer.

Bake for 60 to 90 minutes, checking in to stir every 30 minutes. It should appear toasted, but not burnt, yet will still feel a bit soft (it will crisp up as it cools).

While the granola is still hot, gently stir in some or all of the chocolate chips (we usually add about half), just folding it in a few times; they will melt and “cluster” the granola just a little.

Once cool, stir any remaining chocolate chips into the granola.

Natural New-Tella Granola- Mocha and Vanilla options | Bob's Red Mill

Mocha Option (left)

You can add 1/2 teaspoon instant coffee to 1 tablespoon ground coffee (your favorite) depending on your desired intensity. Also, some dairy-free dark chocolate covered coffee beans would make a tasty addition in place of the chocolate chips.

Vanilla Hazelnut Option (right)

While I do love chocolate, I’m a devoted vanilla lover first and foremost. For my breakfasts, I decided to balance this dark chocolate yin flavor with a light yang cereal: Vanilla Hazelnut Granola.

Alisa Fleming, Go Dairy FreeAlisa 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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UPDATE :: Our Policy Regarding Bioengineered Foods (GMOs)

by Cassidy Stockton in Featured Articles, Health

Dear Friends and Valued Customers:

At Bob’s Red Mill Natural Foods, Inc. we are proud our brand is associated with quality, integrity, and wholesome goodness.  We know that bioengineered foods are a concern to our customers looking for healthy products, and we share that concern.   Part of our mission to provide the world with healthy whole grain foods includes taking action to keep bioengineered ingredients out of our products.

Producing a healthy product free from bioengineering begins at the ingredient source.  We make specific and detailed inquiries to all of our commodity suppliers regarding their seed source and growing practices. Since as early as 1999, we have required suppliers of food sources known to be at high risk for bioengineering to provide us with documentation certifying they plant only non-bioengineered identity preserved seed.  We now require all of our suppliers to certify their products are produced without bioengineering. We pride ourselves on building relationships with our suppliers and we hold them to high standards.

Our Policy Regarding GMOs | Bob's Red Mill

Over the past two years we have installed an extensive in-house laboratory that allows us to independently test for the presence of bioengineered materials.  Our trained technicians use state-of-the-art PCR technology and German engineered protocols to routinely test every shipment of product known to be at high risk for bioengineering.  Thereafter, we randomly double check our results with additional testing to ensure the accuracy of our protocols.  We pledge our continued commitment to stay at the forefront of the food manufacturing industry to avoid the presence of bioengineered materials.

As part of our continuing efforts to provide wholesome whole grain food, we are proud to announce Bob’s Red Mill’s enrollment in The Non-GMO Project The Non-GMO Project is currently North America’s only independent third-party verification program for products made according to rigorous best practices for the avoidance of genetically modified organisms.  As we work closely with The Non-GMO Project we will obtain Non-GMO Project verification for our products.  We will also use the Non-GMO Project verification mark to inform the public of our products that have attained Non-GMO verified status.

Our participation in the Non-GMO Project is one more way to show our customers around the world that Bob’s Red Mill provides them with pure, wholesome, and healthy products.

Thank you for your ongoing support and continued business.

To Your Good Health,

Bob Moore

President, CEO and Founder

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Grain Crazy + Barley Quinoa Pilaf {Giveaway}

by Cassidy Stockton in Contests, Featured Articles, Meatless Mondays, Recipes

Are you tired of hearing about awesome cookbooks you can win from us? No? Good because I have a few more to tell you about and Grain Crazy by Cherie Schetselaar and Britney Rule is a pretty neat little book. I actually came across this book through Pinterest of all places. Cherie was interested in our Grains of Discovery board and we exchanged a few comments about her love of whole grains and her new book from Familius, Grain Crazy.

That’s pretty much the perfect title to get the ear of someone at Bob’s Red Mill. After all, every single one of us at the Mill is definitely a little grain crazy.This book is perfect for the whole grain beginner. I love the recipes because they are all simple and approachable. Please don’t take that to mean they aren’t delicious. If you’re crunched on time and want to get a delicious whole grain meal on the table, this is the book for you. Each recipe is clearly written without a laundry list of ingredients, making whole grains something you can easily tackle for breakfast, lunch, dinner and dessert. Recipes range from Spelt Pancakes to Asian Turkey Wraps in Lettuce in Romaine Lettuce to Oatmeal Chocolate Chip Cookie Tart.

Familius has been generous enough to offer us a copy to share with one lucky reader. We’ll pair the book with a package of Whole Grain Barley, Whole Grain Quinoa and Whole Grain Spelt Flour. To enter, simply follow the prompts below and we’ll select a winner at random from all who enter by 11:59 pm on 3/7/14. If you cannot wait and want to pick up a copy of the book now, head over to Familius and grab a copy. Get more great recipes from Cherie and Britney at their Grain Crazy blog.

Grain Crazy | Bob's Red Mill

 


Barley Quinoa Pilaf

Reprinted with permission from Grain Crazy by Cherie Schetselaar and Britney Rule
This is a fantastic-looking pilaf and it tastes delicious. Instead of a basic pilaf, which uses nutrient-empty white rice, this recipe is full of whole grains and vegetables.
  • 1/2 cup of Grapeseed Oil or Olive Oil
  • 1/2 of a White Onion, finely chopped
  • 3/4 cup of chopped Leek or Green Onion
  • 1 cup of Barley
  • 1/2 cup of Quinoa
  • 2 teaspoons of Chicken Seasoning*
  • 2-3/4 Water
  • 1 to 1-1/4 cups of shredded Carrots
  • 1 can (14 ounces) of sliced Mushrooms or 1-1/2 cups of fresh mushrooms
  • 1/4 cup of Green Onion chopped for garnish
  • Salt and Pepper to taste
  • Pine Nuts (optional)
1. Preheat oven to 350°F.
2. Heat the oil in a skillet over medium heat and sauté the onions and leeks until soft.
3. Stir in the barley and quinoa and cook for 5 minutes.
4. Pour into a covered baking dish and stir in the chicken seasoning, 1-1/2 cups of water, and carrots. Bake
for 30 minutes.
5. Remove from oven and stir in the remaining 1-1/4 cups of water. Cover and bake for another 30 minutes.
6. Remove from oven and garnish with green onions and pine nuts, if desired. Enjoy!
Serves 6
*For Meatless Mondays, substitute vegetable bullion or leave out the seasoning and use vegetable broth in place of the water.

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Whole-Grain Mornings + Blueberry Breakfast Bars {Giveaway}

by Cassidy Stockton in Contests, Recipes

I am a breakfast fanatic. I simply cannot survive without breakfast and it has to be solidly nutritious in order to function during the day. It should be protein packed and have at least one serving of whole grains or I end up a cranky, hungry mess at 10 am. I love the idea of a sugar-laden breakfast or a one that is fried to a crispy golden treat, but it never works for me.

Needless to say, I was very excited to discover Whole-Grain Mornings by Megan Gordon. Based in Seattle, Megan writes the blog A Sweet Spoonful, contributes regularly to The Kitchn and runs her own artisan granola company, Marge, so to say she knows a little something about writing delicious recipes is an understatement in the extreme. I knew I would love this book before I even looked under the cover and I was right, it’s delicious!

Whole-Grain Mornings by Megan Gordon

I love hot cereal, but even I get a little bored with it day after day. Luckily, this book is filled with creative and exciting dishes to fill you up and keep you fueled throughout the day. Megan keeps some basic, but still whole grain, recipes like Whole-Grain Buttermilk Pancakes, Five Grain Porridge and The Very Best Oatmeal for those mornings where you want something familiar and relatively quick. It’s the other recipes that really pique my interest, though. Zucchini Farro Cakes with Herbed Goat Cheese and Slow Roasted Tomatoes? Yes, please! Huckleberry Cornmeal Custard? Don’t mind if I do (and bravo to Megan for including the elusive huckleberry in her book). Baked Pumpkin Risotto? Stop. Just stop right there. I’m getting too excited for breakfast tomorrow!

Filled with beautiful photos and funny, touching stories, Whole-Grain Mornings is a delightful addition to your cookbook collection. I am excited to be giving away a copy of this lovely book paired with some of our favorite whole grain ingredients to make it easy to get started creating whole grain deliciousness right away! Megan has a lovely recipe for Five Grain Porridge and uses many of the same ingredients throughout her book, so we’ll be pitching in all of the necessary ingredients for this recipe- Barley Flakes, Rye Flakes, Millet Grits, Cracked Wheat and Whole Grain Amaranth. To enter, simply follow the prompts below. If you simply cannot pin all of your hopes on winning this book, head over to Amazon or your favorite book purveyor to pick up a copy today. If you like this recipe, we highly recommend checking out A Sweet Spoonful for more of Megan’s culinary creations.

Whole-Grain Mornings Blueberry Breakfast Bars | Bob's Red Mill

Blueberry Breakfast Bars

Reprinted with permission from Whole-Grain Mornings: New Breakfast Recipes to Span the Seasons by Megan Gordon (Ten Speed Press, © 2013). Photo Credit: Clare Barboza.

These are the ultimate all-purpose breakfast bars. They blend right in with a weekend brunch spread but are also the perfect help-get-me-through-morning-traffic snack. They boast a toasty flavor from the almonds and sesame seeds and a warm fragrance from the marriage of brown sugar and oats. While I love using fresh berries in the summer, in the dead of winter I rely on frozen blueberries I’ve stored from previous farmers’ market hauls. makes 12 to 16 bars, depending on size

Morning Notes: If you can’t find rye flakes, feel free to use more rolled oats instead.

Blueberry Filling

  • 3 cups / 720 ml fresh Blueberries or 1 (12-ounce / 350 g) package frozen blueberries, unthawed
  • 1⁄4 cup / 45 g Natural Cane Sugar
  • 3 tablespoons Unbleached All-Purpose Flour
  • 2 tablespoons freshly squeezed Lemon Juice
  • 1 tablespoon grated Lemon Zest
  • 1 teaspoon Water

Whole Grain Crust

  • 1⁄2 cup / 50 g Rolled Oats
  • 1 cup / 100 g Rye Flakes
  • 3⁄4 cup / 60 g sliced raw Almonds
  • 1⁄4 cup / 30 g raw Sesame Seeds
  • 1 cup / 120 g Whole Wheat Flour
  • 1⁄2 cup / 75 g packed Light Brown Sugar
  • 1⁄2 teaspoon ground Cinnamon
  • 1 teaspoon Kosher Salt
  • 3⁄4 teaspoon Baking Powder
  • 1 large Egg, beaten
  • 8 tablespoons / 115 g cold Unsalted Butter, cut into 1⁄4-inch cubes, plus more for greasing the pan
  • 3 to 4 tablespoons Ice Water

Preheat the oven to 350°F. Butter an 8-inch square pan.

To prepare the filling: In a heavy-bottomed saucepan, combine the berries, sugar, flour, lemon juice, lemon zest, and water. Stir over medium heat until the mixture begins to simmer. Continue stirring until berries just begin to break down and the sauce thickens, 3 to 4 minutes. Remove from the heat.

To prepare the crust: In the bowl of a food processor fitted with the metal blade, pulse together the rolled oats, rye flakes, almonds, and sesame seeds just until they form a chunky, mealy texture, about 30 seconds. Add the flour, brown sugar, cinnamon, salt, and baking powder and pulse a time or two to combine. Add the egg and butter. Add ice water slowly and pulse until mixture just begins to clump together.

To assemble and bake the bars: Press approximately half of the crust mixture evenly into the bottom of the prepared baking pan. Pour the berry filling onto the crust and spread evenly. Scatter the remaining crust mixture across the top as you would for a fruit crisp or crumble—messy and haphazard, but evenly dispersed. Don’t worry about pressing down; it will bake into the bars beautifully.

Bake until the top crumble is golden brown, about 30 minutes. Let cool completely in the pan. Slice into bars. If wrapped and kept at room temperature, the bars will keep for 3 days.

Make It Your Own: Try these with your favorite seasonal berries. Blackberries or huckleberries would be lovely, as would cherries.


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Cassidy Stockton Google: Cassidy Stockton
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Arugula Eggs Benedict F

Arugula Eggs Benedict with Crispy Farina Cakes

by Erin Clarke in Recipes

Growing up, weekend breakfast was an elaborate family affair—at least according to my nine-year-old self’s definition of the term: chocolate chip pancakes; bacon waffles; cinnamon French toast. As a rare treat, we would go out for brunch. Though my sisters and I typically stuck to sweet, bready items we could drench in syrup, my parents always opted for what I now recognize as the ultimate brunch food: eggs Benedict.

Eggs Benedict is the total brunch package. It combines all of the main breakfast food groups—toasty carbs, runny eggs, and savory meat—then smothers them in decadently rich hollandaise. Now that I’m older and cooking weekend breakfasts for myself, I understand why my parents eagerly ordered eggs Benedict out, yet never made it themselves. For one, classic eggs Benedict begs to be enjoyed in moderation. Hollandaise is an emulsion of butter and egg yolks, the meat used is not lean, and the English muffin rarely incorporates whole grains. For another, it’s a pain! Who wants to stress about emulsifying eggs on a Saturday morning? Not this girl.

Arugula Eggs Benedict with Goat Cheese Sundried Tomato Sauce on Crispy Farina Cakes | Bob's Red Mill

Arugula Eggs Benedict with Crispy Farina Cakes is my healthier twist on eggs Benedict that is attainable for a home cook. Not only is this version much better for you, I found the robust flavors of nutty farina, sweet sundried tomatoes, garlicky arugula, and creamy goat cheese far more satisfying that the original.

In place of the English muffin, we are starting with a crispy farina cake. Farina is more commonly known as “cream of wheat,” and if you have bad childhood memories of icky, soggy mush (as I did), this is the time to put them behind you. Bob’s Red Mill’s Whole Wheat Farina boasts a satisfying, nutty flavor and hearty texture. While farina is typically prepared as a creamy porridge, it can also be cooled, sliced, and pan seared into tasty little cakes. Not only are these farina cakes much healthier and more filling than a classic English muffin, but also, they are better equipped to transport the slew of eggs Benedict toppings we are about to pile on thick.

Arugula Eggs Benedict with Goat Cheese Sundried Tomato Sauce on Crispy Farina Cakes | Bob's Red Mill

In place of the standard bacon or ham, I swapped fresh arugula sautéed in garlic and olive oil. Not only is arugula great for you, but its vibrant, peppery flavor stands up to the hearty farina. Next comes the classic poached egg with its deliciously soft, runny yolk. If you are intimidated by poaching eggs, fear not—I’ve included an easy step-by-step below. Should you choose to substitute a fried egg for ease, I won’t judge.

The crowing glory of our Arugula Eggs Benedict is a goat cheese sundried tomato sauce. Hollandaise, you better watch out: this creamy, dreamy and flavor-packed sauce is healthier, easier to prepare, and its dynamic flavor outshines hollandaise any day of the week. We loved it so much, I’ve started making extra batches to spread onto sandwiches and top pastas. Try it once and you will be equally addicted!

Arugula Eggs Benedict with Crispy Farina Cakes combines simplicity of farina with the indulgence of eggs Benedict, all with less guilt. While still worthy of a special occasion, this lighter twist on eggs Benedict may just become your new Saturday tradition.

Arugula Eggs Benedict with Goat Cheese Sundried Tomato Sauce on Crispy Farina Cakes | Bob's Red Mill

Arugula Eggs Benedict with Crispy Farina Cakes

Serves 4

Ingredients

For the farina cakes

  • 3 cups Water
  • 1/2 teaspoon Kosher Salt
  • 1 cup Bob’s Red Mill Whole Wheat Farina*
  • 1 tablespoon Butter, for frying, plus additional as needed
  • 1 tablespoon Extra Virgin Olive Oil, for frying, plus additional as needed

*Make this gluten free by using Brown Rice Farina

For the goat cheese sundried tomato sauce:

  • 1/4 cup Milk
  • 2 tablespoons Sundried Tomatoes (dry, not oil-packed)
  • 4 ounces Goat Cheese
  • 1 tablespoon fresh Lemon Juice
  • 2 teaspoons Dijon Mustard
  • 1/8 teaspoon Cayenne Pepper

For the garlic arugula:

  • 1 tablespoon Extra Virgin Olive Oil
  • 2 teaspoons minced Garlic (about 4 cloves)
  • 7 ounces Arugula Leaves
  • 1/2 teaspoon Kosher Salt
  • 1/4 teaspoon Black Pepper

For the poached eggs

  • 4 Eggs
  • 1 tablespoon Vinegar

Directions

  1. Prepare the farina cakes: Lightly oil a 9×9-inch baking dish and set aside. In a large saucepan, bring water to a boil. Add salt. Whisk in farina, reduce heat to low, and stir briskly to prevent lumps from forming. Cover and cook on low for 10-15 minutes, stirring occasionally. Continue cooking and stirring until the farina is the consistency of a very thick porridge. Pour into the prepared dish, smooth the top, and let stand until no longer steaming, about 10 minutes. Refrigerate, uncovered, until cold and set, about 1-1/2 hours. If not using immediately, cover with plastic wrap and refrigerate until ready to serve (up to 2 days).
  2. When ready to serve: Place a rack in the center of oven and preheat to 200°F. Invert the set farina onto a large cutting board. Cut into squares with a knife or into 3-inch rounds with a biscuit cutter (cutting into squares will yield more cakes—biscuit cutters will leave some scraps.) Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium heat and cook the farina cakes for 3 to 5 minutes, turning once, until browned on the outside and heated inside. Repeat until all of the cakes are seared, adding more butter and oil as needed. Remove to a baking sheet and keep warm in preheated oven until ready to serve.Arugula Eggs Benedict with Goat Cheese Sundried Tomato Sauce on Crispy Farina Cakes | Bob's Red Mill
  3. Prepare the sundried tomato goat cheese sauce: Place sundried tomatoes in a small bowl and cover with boiling water to rehydrate. Let sit 5 minutes, then drain. Warm the milk in the microwave for about 30 seconds. In a blender or a food processor fitted with a steel blade, add the milk, drained sundried tomatoes, goat cheese, mustard, lemon juice, and cayenne. Blend until mostly smooth (the sundried tomatoes will still be a little chunky.)
  4. Prepare the garlic arugula: In a large, deep skillet or Dutch oven, heat the olive oil over medium. Add garlic and sauté for 1 minute. Do not allow the garlic to brown. Add the arugula, salt, and pepper, tossing to coat with garlic and oil. Cover and cook for 2 minutes. Uncover, turn the heat to high, and cook for additional 30 seconds to 1 minute, stirring until the arugula is wilted. Turn off heat, cover to keep warm, and set aside.
  5. Poach the eggs: Fill a deep saucepot with 1 inch of water and add vinegar. Heat water until just below the simmering point (small bubbles will appear all over the bottom of the pan but will not break the water’s surface.) Reduce heat slightly to keep the water from simmering. Break the first egg into a small dish. Using a rubber spatula, move in a vigorous circular motion around the sides of the pot to create a “whirlpool.” Gently slide the egg from the dish into the whirlpool’s center. Do not worry if the egg appears to be coming apart—the motion of the water will draw the sides in and around. If your egg sticks to the bottom of the pot, wait 30 seconds then gently slide the spatula underneath to loosen it. Cook egg for 3-4 minutes, until it only jiggles a little when nudged with the spatula. With a slotted spoon, carefully remove to a paper-towel lined plate. Repeat with remaining eggs. Just before serving, you can slip the eggs back into the warm (not simmering) water briefly to rewarm them if desired.
  6. Serve: Top each farina cake with a spoonful of sauce, the sautéed arugula, a poached egg, and then another spoonful of sauce. Serve immediately.

Erin ClarkeWife to a hungry law student, I’m on a mission to cook everything that’s tasty, mostly healthy, and budget friendly—all while Mr. Right is at the library. On my blog, The Law Student’s Wife, I share my recipes for lightened-up comfort foods, healthier baked treats, and seasonal eating. I’m a passionate cook, an awkward dancer, and with enough cheese, chocolate, and my cast-iron skillet, I could take on the world. Keep up with me on Facebook and Twitter

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Erin Clarke Google: Erin Clarke
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