Lemon Mint Freekeh Salad // This bright and herbal salad is an interesting twist on traditional tabbouleh. // Bob's Red Mill // vegan

{Meatless Monday} Lemon Mint Freekeh Salad

by Cassidy Stockton in Meatless Mondays, Recipes

Cracked Freekeh might just be our new favorite whole grain. It cooks so quickly and has such a nice flavor, it’s hard for us to find any reason not to use it. Sure, quinoa cooks up quickly and has a lovely flavor as well, but it’s fun to use something new (even if it’s very, very old). This recipe is a play on tabbouleh that’s fresh and light- perfect for a warm summer evening (which we’ve had plenty of recently).

If you can’t find freekeh, bulgur will work in a pinch, as will quinoa if you need this recipe to be gluten free. 

Lemon Mint Freekeh Salad // This bright and herbal salad is an interesting twist on traditional tabbouleh. // Bob's Red Mill // vegan

Lemon Mint Freekeh Salad

Ingredients

  • 2 cups Water
  • 1 cup Organic Cracked Freekeh
  • 2 cups fresh Parsley (50g)
  • 1 cup fresh Mint (25g)
  • 2 tsp Lemon Zest (from 1 lemon)
  • 1/2 cup Lemon Juice (from 2 lemons)
  • 1/2 cup Pine Nuts toasted
  • 1 tsp Salt
  • 1/2 tsp Ground Black Pepper
  • 1/3 cup Extra Virgin Olive Oil
  • 15 oz Garbanzo Beans cooked
  • 2 each medium Red Bell Peppers diced
  • 2 each large Tomatoes diced

Instructions
Bring water to a boil in a small saucepan. Add Bob’s Red Mill Organic Cracked Freekeh, reduce heat, partially cover and let simmer until liquid has absorbed, about 10 – 15 minutes. Drain thoroughly and let cool for 30 minutes.

In a food processor or blender, puree parsley, mint, lemon zest and juice for about 15 seconds. Add the toasted pine nuts, salt and pepper and puree until smooth, another 15 seconds. With the machine running, slowly drizzle in the olive oil. Continue to process until smooth.

In a large bowl, toss the herb pesto with the cooled Bob’s Red Mill Cracked Freekeh, chickpeas, red bell peppers and tomatoes. Serve immediately or chilled.

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With shredded carrots, coconut, and pineapple, these Morning Glory Muffins are healthy without being bland and boring. They make a great breakfast option or on-the-go snack. // Bob's Red Mill

Whole Wheat Morning Glory Muffins

by Cassidy Stockton in Recipes

It’s no secret that we love a good whole grain muffin around here and these Morning Glory Muffins fit the bill perfectly. As Bob likes to say, “You just can’t go wrong with a whole grain muffin.” Made with whole wheat flour and shredded carrots, coconut, and pineapple, these muffins are healthy without being bland and boring. They make a great breakfast option or on-the-go snack. These hold up really well and are a perfect addition to your travel bag for long days in the airport or on the road.

With shredded carrots, coconut, and pineapple, these Morning Glory Muffins are healthy without being bland and boring. They make a great breakfast option or on-the-go snack. // Bob's Red Mill

Morning Glory Muffins

  • 2 cups Bob’s Red Mill Whole Wheat Flour
  • 1 cup Sugar
  • 2 tsp Baking Soda
  • 1 Tbsp ground Cinnamon
  • 1/2 tsp Salt
  • 3/4 cup unsweetened shredded Coconut
  • 3 large Eggs
  • 1/2 cup Vegetable Oil
  • 1/2 cup Applesauce
  • 2 tsp Vanilla Extract
  • 1 large Apple, peeled and grated
  • 2 cups grated Carrot
  • 1 cup crushed Pineapple, drained
  • 1 cup chopped Walnuts

STEP 1 Preheat oven to 350ºF. Line muffin tin with paper baking cups.

STEP 2 In a bowl, whisk together flour, sugar, baking soda, cinnamon and salt. Add the coconut and stir to combine.

STEP 3 In a separate bowl, whisk together eggs, oil, applesauce and vanilla. Add apple, carrot and pineapple and stir to combine. Add in flour mixture and stir until just combined. Gently mix in walnuts.

STEP 4 Spoon batter into baking cups, filling each completely. Bake for 25-30 minutes or until a toothpick inserted into the middle comes out clean. Cool muffins in the pan for 10 minutes. Move to wire rack to cool completely. Makes 12 muffins.

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Oregon Blackberry Pie : For this blackberry pie, we've chosen to use our Whole Wheat Pastry Flour to make the crust. The whole grain flour brings a nuttiness to the pie that pairs wonderfully with the sweet filling. Sure, it makes it a wee bit healthier too, but who is eating pie because it's healthy? (Not us!)  | Bob's Red Mill

Oregon Blackberry Pie

by Cassidy Stockton in Meatless Mondays, Recipes

Blackberries are abundant in Oregon. Frankly, they’re abundant anywhere they grow, as is the nature of the blackberry bush, but we like to think Oregon blackberries are something special. It’s a bit early in the year to find them growing wild, but come August there will be no end of blackberry pies, milkshakes, ice cream, crisps, crumbles… you name it! Blackberries have always been one of my favorite berries, even if they have bigger seeds than raspberries and the core of the berry typically stays with the fruit (where a raspberry is hollow on the inside). This just makes them a little more work for some recipes, but if you get good blackberries, they’re incredibly sweet and worth any effort put forth.

For this blackberry pie, we’ve chosen to use our Whole Wheat Pastry Flour to make the crust. The whole grain flour brings a nuttiness to the pie that pairs wonderfully with the sweet filling. Sure, it makes it a wee bit healthier too, but who is eating pie because it’s healthy? (Not us!) If you need a gluten free version, try this Honey Blackberry Pie or simply use our Gluten Free Pie Crust Mix.

Oregon Blackberry Pie : For this blackberry pie, we've chosen to use our Whole Wheat Pastry Flour to make the crust. The whole grain flour brings a nuttiness to the pie that pairs wonderfully with the sweet filling. Sure, it makes it a wee bit healthier too, but who is eating pie because it's healthy? (Not us!)  | Bob's Red Mill

Oregon Blackberry Pie

For Crust:

For filling:

STEP 1 In a large bowl, combine flour and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Mix in water, one tablespoon at a time, until dough begins to form. Divide dough and form each piece into a disk. Wrap each piece in plastic and refrigerate for 1 hour.

STEP 2 In a large bowl, combine berries, sugar, flour, lemon zest and juice.

STEP 3 Preheat oven to 425ºF. On a floured surface, roll first disk into a 12-inch circle. Place crust in pie plate. Press the dough into pie plate. Pour berry mixture into pie shell.

STEP 4 Roll out second disk into a 12-inch circle and careful lift and place over filling. Trim dough edges, leaving 1/2-inch overhang. Fold under overhanging dough and crimp edges to seal. Cut four slits in top crust.

STEP 5 Brush top crust with milk and sprinkle with remaining sugar. Place a baking pan on lower rack. Bake on middle rack for 25 minutes. Reduce temperature to 375ºF and bake for 30 minutes or until crust is golden brown and juices are bubbling. Remove from oven and cool on wire rack at least 1 hour.

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If you're going to take the time to cook beans and whole grains from scratch, making a big batch and freezing the leftovers will save you time in the long run. Learn how to best store these ingredients. | Bob's Red Mill

Storing Cooked Grains and Beans

by Cassidy Stockton in Whole Grains 101

Last year I wrote a post about the best way to store uncooked whole grains, today, I’m sharing how to best store cooked grains and beans. This topic comes up a lot around here because whole grains and dried beans are time consuming to cook and lack of time is one of the most common reasons people cite for not cooking with whole grains or making dried beans.

If you're going to take the time to cook beans and whole grains from scratch, making a big batch and freezing the leftovers will save you time in the long run. Learn how to best store these ingredients. | Bob's Red Mill

Yes, cooking beans and grains is time consuming. That’s why you need to make it worth your effort. Most people who use whole grains often will tell you to make a large batch and store the rest for use throughout the week. But how do you do that? What is the best method for storing cooked grains? My conundrum has always been that I will make a big batch, but I get worried about how long they last in the fridge (what day did I make those again?) or I forget to use them and they go to waste. Then, I discovered that most grains and beans can be frozen with no ill effects.

I freeze my grains in resealable plastic bags in 2 cup portions, small usable amounts that work well for a meal on the fly. They take very little time to defrost (simply plop that sealed plastic bag into a bowl of hot water for 15 minutes and you’re good to go) and take about 40 minutes off your cook time. They taste just as good as freshly cooked grains. Same thing goes for beans. They take a bit longer to defrost, but far less time than cooking from scratch. You can easily use any form of airtight container- plastic, glass, whatever. I like the bags because they take up less room in my freezer, can be easily labeled and can be set in water to defrost quickly.

Grains that work well with the freezer method:

Grains that don’t work very well, are those that tend to be softer when cooked, such as Millet, Amaranth and Teff. They’ll freeze just fine, they just won’t have the same properties as they did before they were frozen. All beans will work well when frozen, though lentils and softer beans may be a bit mushy upon defrosting.

That’s the freezer method. If you are good about using your grains and beans throughout the week- airtight containers in the fridge work fine. Cooked grains and beans will last approximately 3-4 days in the fridge. They’ll last about 2 months in the freezer.

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100% Whole Grain Whole Wheat Sandwich Bread using Ivory Wheat Flour perfect for sandwiches, toast and French Toast. | Bob's Red Mill

Whole Wheat Sandwich Bread

by Cassidy Stockton in Recipes

There is something to be said for homemade bread. It’s certainly more work than picking up a loaf at the store, but I find it incredibly satisfying to knead the dough and watch it rise. Not to mention the alluring smell that fills my house. This 100% whole grain bread uses our Ivory Wheat Flour milled from hard, white wheat. It has the same properties of conventional whole wheat flour, but with a slightly sweeter flavor and lighter color. It’s my go-to whole wheat flour and it works incredibly well in bread and pizza dough.

Slather this bread with butter while it’s still warm or slice and use for sandwiches. Either way, you’ll be so glad you did.

100% Whole Grain Whole Wheat Sandwich Bread using Ivory Wheat Flour perfect for sandwiches, toast and French Toast. | Bob's Red Mill

Whole Wheat Sandwich Bread

Prep Time: 25 – 30 minutes | Rise Time:  60 – 75 minutes | Cook Time:  30 minutes

Yield: two 9×5-inch loaves

Step 1

Combine water, yeast and 2 cups Bob’s Red Mill Organic Hard White Wheat Flour in a large mixing bowl and let rest for 15 minutes.

Step 2

Add honey, oil, salt and 4 cups of flour to the yeast mixture.  Mix until dough starts to pull away from the sides of the bowl.

Step 3

If using a dough hook, increase speed to medium and mix 7 – 10 minutes until a smooth and elastic dough has formed.  If mixing by hand, knead 10 – 13 minutes.  If dough continues to stick to the bowl, add up to ½ cup additional flour.

Step 4

Transfer to a clean, oiled bowl, cover and let rise until doubled in size, about 45 minutes.  Meanwhile, oil two 9×5-inch loaf pans.

Step 5

Turn out risen dough onto a lightly floured surface and divide into two equal pieces.  Form into two loaves and place each loaf in a prepared pan.  Cover and let rise for 30 minutes.  Meanwhile, preheat oven to 350°F.

Step 6

Bake loaves in preheated oven until top crust is golden, about 30 minutes.  Immediately remove loaves from pans to cool.

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Gluten Free Bacon, Cheddar and Green Onion Cornbread perfect for any occasion and sure to be a hit at your next barbecue. | Bob's Red Mill

Cheddar, Bacon and Green Onion Cornbread

by Cassidy Stockton in Gluten Free, Recipes

How do you turn cornbread from an afterthought to a star player? As our test kitchen was quick to point out- you add cheddar and bacon. Take your cornbread from pretty good to amazing with a few simple tweaks. This easy recipe uses our gluten free cornbread mix as a base and can be whipped up in no time. Serve this rich, savory cornbread with chili, soups, barbecue chicken, ribs-really anything goes well with this. If any cornbread is leftover, it is pretty wonderful with eggs for breakfast, as well.

Gluten Free Bacon, Sage and Cheddar Cornbread perfect for any occasion and sure to be a hit at your next barbecue. | Bob's Red Mill

Cheddar, Bacon and Green Onion Cornbread

Servings 16 servings |Prep Time 20 minutes | Cook Time 25 minutes

Ingredients

  • 20 oz pkg Gluten Free Cornbread Mix
  • 1-1/2  cups Milk
  • 1/3 cup Oil or melted Butter
  • 2  Eggs
  • 4 oz Bacon cubed and cooked
  • 3/4 oz Green Onions chopped (about 1/3 cup)
  • 3 oz Cheddar Cheese shredded (about 1 cup), divided

Instructions

Preheat oven to 375°F and generously grease a 9×9-inch nonstick pan or a 10-inch round cast iron pan.

Place cornbread mix in a large mixer bowl and add milk, oil or melted butter, and eggs. Mix on low speed with an electric mixer until blended.

Add bacon, green onions, and 3/4 cup cheddar cheese and beat another 30 seconds with mixer on high.

Spread batter into prepared baking pan and sprinkle the remaining 1/4 cup cheese over the top.

Bake until nicely browned, about 25 minutes.

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Mujaddara | Bob's Red Mill || gluten free, vegan, whole grain

{Meatless Mondays} Mujaddara with Spiced Yogurt

by Cassidy Stockton in Gluten Free, Meatless Mondays, Recipes

Mujaddara is a traditional Middle Eastern dish that has deep roots dating back at least eight hundred years. It’s a simple dish of rice and lentils that are lightly seasoned. Originally billed as peasant food, this humble dish is my new favorite comfort food. It is so easy to make (if a little time consuming to cook the rice and lentils) and even easier to eat. It’s amazing warm, but also pretty tasty cold.

We’ve added a spiced yogurt to top this off if you want a little more flavor. This dish can really stand alone, but it can be paired with roasted cauliflower and warmed pita bread if you want to round out a full meal.

Mujaddara | Bob's Red Mill || gluten free, vegan, whole grain

Mujaddara with Spiced Yogurt

Prep Time:  15 minutes | Cook Time:  30 minutes | Yield: 4 servings

Mujaddara

Spiced Yogurt

  • ½ cup Greek Yogurt
  • ½ tsp ground Cinnamon
  • ½ tsp ground Coriander
  • ¼ tsp Paprika
  • ¼ tsp Chili Powder
  • 3 Tbsp chopped Mint
  • Juice and Zest of ½ Lemon
  • ¼ tsp Salt

Step 1

Sort and rinse Bob’s Red Mill Brown Lentils and Long Grain Brown Rice separately.

Step 2

Combine rice, 2 cups of water and ½ tsp salt in a medium pot.  Cover, bring to a boil, then reduce heat to a simmer and cook until soft, about 30 minutes.

Step 3

Combine lentils with remaining 4 cups of water and ½ tsp salt in a medium pot.  Cover, bring to a boil, then reduce heat to a simmer and cook until tender, about 20 minutes.

Step 4

In a large sauté pan, heat 2 Tbsp oil and butter over medium-low heat.  Add onions and remaining 1 tsp of salt and cook until slightly softened, about 5 minutes.  Increase heat to medium and cook until very soft and brown, about 20 – 25 minutes.  When onions are well browned, add remaining 1 Tbsp oil and increase heat to high.  Cook, without stirring, until onions are crispy, 3 – 4 minutes.

Step 5

When rice and lentils have fully cooked, drain off water and combine cooked grains together.  Add fried onions and mix well.  Serve with spiced yogurt.

Step 6

For spiced yogurt, combine all ingredients and store, chilled, until ready to serve.

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Gluten Free Dairy Free Oatmeal Quick Bread | Bob's Red Mill

Oatmeal Quick Bread- Gluten and Dairy Free

by Sarena Shasteen in Gluten Free, Recipes

Who says you can’t have bread just because you can’t eat gluten? Not this girl for sure. Let’s just say I make a lot of bread around here for a family that’s gluten free. The breads I make range from kind of complicated to really easy. Today, I’m sharing a really easy recipe with you. I came up with this jewel out of a need for a quick hearty bread to go with our Sunday brunch, as well as, needing something easy that my husband can throw together when he’s needing bread with dinner. This oatmeal quick bread goes really well with a salad or bowl of soup. It has an amazingly crunchy crust on the outside with a beautifully dense chewy interior highlighted by a wholesome nutty flavor from the oatmeal. For brunch, we served it with butter and a drizzle of honey. It was delicious!

Gluten Free Dairy Free Oatmeal Quick Bread | Bob's Red Mill

Gluten and Dairy Free Oatmeal Quick Bread

(makes about a 1 pound loaf)

In a large mixing bowl, combine the flour, oatmeal, baking powder, salt and baking soda. Mix well with a fork. Next add the cold butter to the flour mixture and cut it in with a fork until thoroughly combined and the mixture resembles a course meal. Next add the milk, eggs and vinegar to the flour mixture using a fork or a rubber spatula. Stir until well combined. Refrigerate the dough for 10 minutes while you preheat the oven to 400 degrees. Line a baking sheet with parchment paper. When the oven is ready, using the rubber spatula, form the dough into a ball and then dump it onto the parchment paper. Using the spatula, even out the dough ball to for a circle. Cut a cross into the dough and then sprinkle the top with the reserved oatmeal. Bake for 40 to 60 minutes or until slightly browned and the crust sounds hollow when tapped. Allow to cool for at least 20 minutes then slice and serve.

Gluten Free Dairy Free Oatmeal Quick Bread | Bob's Red Mill

Sarena Shasteen: The Non Dairy QueenSarena Shasteen has been an avid health food and fitness enthusiast from an early age. She holds a degree in Culinary Arts from The Art Institute of Atlanta, a certification in Fitness Nutrition and is a certified Fitness Trainer from International Sport Science Association (ISSA). Becoming a Personal Trainer and Specialist in Fitness Nutrition has been a lifelong goal of hers. Sarena enjoys helping others reach their health goals by teaching them that health and fitness are not only achieved in the gym, but also through fun everyday activities. Now a food writer, recipe developer, personal chef,  Personal Trainer and Specialist in Fitness Nutrition, she enjoys sharing with others that healthy living can be fun and delicious. Keep up with her at The Non Dairy Queen and on Facebook and Twitter.

 

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What is it Wednesday | Bob's Red Mill

What is it? Wednesday: Popcorn

by Cassidy Stockton in What is it? Wednesday, Whole Grains 101

What is popcorn and what makes it different from ‘regular’ corn? Popcorn is quite simply, a variety of corn. Some corn is best for milling cornmeal, some corn is best for eating on the cob, some corn is best for feeding livestock and some corn is best for popping. Unlike these other types of corn, popcorn is the only variety of corn that will pop when exposed to heat.

What is the difference between white, yellow, red, blue and all the other colors of popcorn? The color of the hulls is the primary difference between the different colors of popcorn. That shiny outer layer of a popcorn kernel is the hull and will be different colors depending on the variety of popcorn. The white part we associate with popcorn is generally white (I have yet to see one that is truly another color) regardless of the hull color. I have noticed that blue popcorn tends to be very white, while yellow is a bit more creamy. No matter what, though, they all have pretty much the same corn flavor and nutritional profile.

Is popcorn a whole grain? Yes, all popcorn is whole grain. Whether you buy the chemical-laden packets from the store or choose a simple bag of unpopped kernels like ours, all popcorn is whole grain. This makes it an ideal snack. We prefer the simple popcorn to the junky versions, but in the world of snacks, popcorn is far superior to convenience foods. It has a healthy dose of fiber, is very low in calories and pretty darn tasty, too!

What is it? Wednesday: Popcorn | Bob's Red Mill non-gmo, gluten free, healthy

Is Bob’s Red Mill popcorn gluten free? Popcorn is naturally gluten free. At this time, our popcorn is not certified or tested gluten free. We plan to add gluten free testing and our gluten free symbol in a few months. If gluten is a concern for you, be sure to look for our gluten free symbol on the packaging.

Is Bob’s Red Mill popcorn non-GMO? Yes! Bob’s Red Mill yellow and white popcorn were the very first Non-GMO Project verified items in our line. They will be the first products to proudly display the Non-GMO Project logo.

What is it? Wednesday: Popcorn | Bob's Red Mill non-gmo, gluten free, healthy

What is the best way to make it? Do you need a popper? There is no single right way to make popcorn. Anyway that yields a healthy amount of popped corn is right in our book, however, you don’t need a popper and you don’t need a fancy packet to make a quick batch of popcorn in the microwave. Check out this post for a handy, easy-to-follow microwave method using only popcorn and a paper bag. (These instructions will start appearing on our packaging soon.) Works like a charm, trust us.

Our favorite ways to enjoy popcorn are:

 

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steepedF

Green Tea Granola + Steeped Giveaway

by Cassidy Stockton in Contests, Recipes

It’s not everyday that a cookbook built around tea comes across our plate. Okay, let’s be honest, it’s never happened. When Annelies Zijderveld, of The Food Poet, reached out about her first book, Steeped, we jumped at the opportunity and we’re so glad we did. Steeped is a lovely book that covers the history and intricacies of tea consumption with recipes to fuel your experimentation. The book is broken out into recipes that are appropriate for Morning tea, Midday Tea, Afternoon Tea, High Tea and Sweet Tea. Steeped has a guide for what should be in your tea cabinet, as well as a section that sorts the recipes according to which type of tea you want to use. Recipes range from beautiful parfaits and smoothies to more complicated breads, muffins and desserts to main dishes, salads and sides- all made and flavored with tea. Many of the recipes are accompanied by beautiful photography and lovely tea-inspired quotes.

Steeped: Recipes Infused with Tea by Annelies Zijderveld

Additionally, Zijderveld recommends whole grain spelt flour for most of her baked goods, which made us swoon with delight. Spelt is an underrated, but incredibly nutritious whole grain flour that mimics wheat flour perfectly. While it is technically a type of wheat, many people with wheat allergies can tolerate spelt. It’s very easy to digest and has a pleasant flavor.

All around, Steeped is a beautiful book. It would be a delightful gift for the tea-lover in your life or a food enthusiast who is looking for their next adventure. We’ve partnered with Andrews McMeel Publishing to giveaway a copy of this lovely book to one lucky winner. We’ll pair a copy of this book with two packages of our spelt flour. If you want to grab a copy for yourself, snag one on Amazon, Barnes and Noble, or visit your local book store. To enter, simply follow the prompts below. We’ll select one winner at random from all who enter by 11:59 pm on 4/19/2015. 

Green Tea Granola from Steeped by Annelies Zijderveld | gluten free adaptable.

Green Tea Granola

Makes 2 quarts

I serve these with lychee chunks, crisp Asian pear, and labneh, with a wake-up grating of fresh ginger to pull it all together. You can make your own labneh, or use store-bought (my favorite brand is Karoun), or Greek yogurt instead.

  • 4 cups rolled oats
  • 2 cups chopped walnuts
  • ¼ cup sesame seeds
  • 4 teaspoons amaranth
  • 2 tablespoons loose or 4 bags (cut open) Dragon Well green tea
  • 6 tablespoons safflower, grapeseed, or other neutral oil
  • 4 tablespoons maple syrup
  • ¼ teaspoon ground cardamom
  • ½ teaspoon kosher salt
  • 1 cup golden raisins

Preheat the oven to 275°F. Place a sheet of parchment paper onto an 18-inch sheet pan. Stir together the oats, walnuts, and sesame seeds in a medium bowl.

Heat a small fry pan over medium-high heat until a drop of water sizzles. Pour in ½ teaspoon amaranth, cover, and pop like popcorn for 30 seconds or until popping slows. Listen carefully! Amaranth pops quickly and will burn just as fast. Move the popped amaranth from the pan to the bowl and repeat with the remaining amaranth, ½ teaspoon at a time.

In a small saucepan set over low heat, combine the tea, oil, maple syrup, cardamom, and salt. Stir until heated through and combined. Stir the tea and oil into the oats to coat.

Pour the green tea granola onto the baking sheet, spreading evenly in a single layer. Bake for 32 minutes or until golden brown, stirring three times or every 8 minutes. Cool the granola to harden on the baking sheet and stir in the raisins.

From Steeped: Recipes Infused with Tea by Annelies Zijderveld, Andrews McMeel Publishing

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