Brittle5

Buttered Oats Brittle

by Cassidy Stockton in Gluten Free, Recipes

I’ve been saving this one for the holidays. I love making edible gifts for friends and family during the holidays and I’m always looking for special recipes that will make the recipients feel loved. This recipe fits the bill perfectly. Developed for our Spar for the Spurtle contest by Carl Youngmann, it is super easy, delicious and very special. Instead of nuts, Carl used toasted steel cut oats. The toasted oats bring a nutty flavor and a bit of whole grain nutrition to the candy, though who is thinking about nutrition when they’re eating brittle, I don’t know. With the price of nuts these days, think of how inexpensive, yet classy, this recipe is for gift giving.

Make a batch, put it in little jars or cellophane bags (get tips for stunning homemade edible gifts here) and take one along whenever you have a holiday gathering. A small, edible gift is a perfect host gift and they are a wonderful way to show how much you appreciate their efforts. Teachers, mail carriers, the receptionist at your office—all people who would appreciate a small token during the holidays. Or, you could just make a batch and enjoy the whole thing yourself. I wouldn’t blame you.

Buttered Oats Brittle | Bob's Red Mill

Buttered Oats Brittle

Contributed by Carl Youngmann

Combine butter, salt and oats in a small, non-stick frying pan over medium heat. Stir oats until toasted, about 6 minutes. Set aside. Place sugar in a small, heavy-bottomed frying pan over medium heat. Allow sugar to melt, stirring as needed, about 6-8 minutes. As soon as sugar is liquid and golden, fold in toasted oats working quickly. Add baking soda and stir to incorporate. Pour immediately onto a non-stick, heatproof surface such as a silicone sheet. Spread thin. Allow to cool. Break into bite-sized pieces and enjoy.

*Use our gluten free steel cut oats to make this recipe gluten free.

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Birdspotter Recipe of the Week | Bob's Red Mill

The Birdwatcher

by Cassidy Stockton in Birdspotter, Recipes

For the second year, we’ve teamed up with the Cornell Lab of Ornithology to bring bird lovers the ultimate birding photo contest. Each week we’re giving away prizes and sharing some of our favorite recipes, perfect for fueling a healthy, happy day of watching birds. Check back here each week for a great recipe, and don’t forget to vote on your favorites and enter your own photos in BirdSpotter!

Did you eat too much last week? Make up for it by enjoying “The Birdwatcher.” Simply top your favorite oatmeal with blueberries, 2 tablespoons of flaxseed meal and a dollop of low-fat gut-lovin’ Greek Yogurt. Yum! Want to go even further? Sprinkle on some chia seeds for a breakfast that would make your doctor smile.

The Birdwatcher | Bob's Red Mill

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Teff Pudding Cakes | Bob's Red Mill

Meatless Mondays: Teff Pudding Cake with Coffee and Berbere

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

Figgy pudding is not something you see very often these days, but this teff pudding cake sure seems like a great substitute. Just imagine the scene right from a holiday card- a cold, dark winter night, guests circled around the fire, singing carols and enjoying a rich pudding cake… maybe that’s too cliche, but it would be a delicious and decadent dessert to serve during the holidays. This recipe was developed by our very own Sarah House for our Grains of Discovery Launch party last June and I’ve been saving it for a time of year when decadence is appreciated and hours spent working on a dessert will not go unnoticed. This might even be a good one to save for New Year’s Eve. Enjoy!

Teff Pudding Cakes | Bob's Red Mill

Teff Pudding Cake with Coffee and Berbere

Contributed by Sarah House

Teff Pudding Cakes

  • 1 cup 2% Milk
  • 3/4 tsp ground Coffee Beans
  • 2 tsp Honey or more to taste
  • 1 pinch Salt
  • 1/4 cup Whole Grain Teff
  • 1 Egg White
  • 1 Tbsp Butter
  • 2 Tbsp Oil
  • Powdered Sugar, as needed

Berbere Whipped Cream

  • 1 cup Heavy Whipping Cream
  • 1 g Cardamom Pods
  • 1 Cinnamon Stick
  • 1 g Fenugreek Seeds
  • 1 g whole Cloves
  • 1 g whole Allspice
  • 1 pinch freshly ground Nutmeg
  • 1 pinch ground Cayenne
  • 1 pinch ground Black Pepper
  • 1 Tbsp Powdered Sugar or to taste

Raspberry Coulis

  • 1/2 cup Sugar
  • 1 pint fresh or frozen Raspberries
  • Juice of 1/2 Lemon

Candied Coffee

  • 1 Tbsp Sugar
  • 2 Tbsp coarsely ground Coffee Beans

White Chocolate Powder

  • 1 oz White Chocolate
  • 3/4 oz Tapioca Maltodextrin*

Directions

Teff Pudding Cakes

Step 1

Heat milk to a simmer. Remove from heat and add ground coffee. Let cool, then store in the refrigerator, covered, overnight.

Step 2

Strain coffee grounds from milk and discard solids. Bring coffee-infused milk to a simmer and add honey and salt; stir to dissolve.

Step 3

Add teff grains to simmering milk. Continue to cook at a simmer until thick, 25 – 30 minutes. Meanwhile, line an 8×8-inch baking pan with parchment paper or a silicon mat.

Step 4

Remove teff from the heat. In a large bowl, whisk egg white briefly. Add 2 Tbsp hot teff to the egg white and mix well. Add an additional 2 tablespoons of hot teff to the egg white and mix well. Add the egg white mixture back into the pot of teff and mix well.

Step 5

Immediately pour the teff into the prepared baking pan, smooth the top evenly and chill overnight.

Step 6

Unmold the chilled teff onto a cutting board and portion into 2×2-inch squares

Step 7

Heat butter and oil over medium to medium-high heat in a skillet. Add the teff pudding cakes and cook until browned and crispy on the outside, about 4 minutes. Flip teff pudding cakes and cook on the second side, about 4 minutes. Let drain on paper towels before serving and dust generously with powdered sugar.

Step 8

Presentation

Divide the raspberry coulis and white chocolate powder evenly between 8 dessert plates. For an easy alternative to the powder, melt 4 oz of white chocolate and decorate the plates with a nice swoop of melted white chocolate.

Place the warm fried teff pudding cake atop the white chocolate powder. Garnish with berbere whipped cream and a sprinkling of candied coffee.

Teff Pudding Cakes | Bob's Red Mill

Berbere Whipped Cream

Step 1

Heat cream and spices to steaming. Remove from heat, let cool, then store in the refrigerator, covered, overnight.

Step 2

Whisk spiced cream slightly to incorporate any separated fat then strain spices and discard solids.

Step 3

Add powdered sugar to taste and whip to medium peaks. Store in the refrigerator up to 2 hours.

Raspberry Coulis

Step 1

This component can be prepared in advance.

Place sugar in a small saucepan and add just enough water for the sugar to resemble wet sand. Place over medium heat and cook until the sugar has completely dissolved, about 10 minutes.

Step 2

Add raspberries and cook, stirring often, until the berries have begun to breakdown, about 5 minutes.

Step 3

Remove sauce from heat and puree in a blender (careful – it’s hot!). Strain through a fine mesh strainer or cheesecloth to remove the seeds.

Step 4

Let cool completely then add lemon juice to taste. Store chilled.

Candied Coffee

Step 1

This component can be prepared in advance.

Melt sugar in a medium skillet. Do not allow it to color.

Step 2

Add coarsely ground coffee to the melted sugar and immediately remove the pan from the heat. Stir vigorously until the sugar coats the coffee granules and turns powdery white.

Step 3

Return the pan to the heat and continue to stir vigorously until the sugar coating melts and turns clear.

Step 4

Immediately remove the candied coffee from the heat and separate into small pieces. You may want to wear latex or rubber gloves as the candied coffee will be hot. Let cool on a parchment or silicone lined sheet tray.

White Chocolate Powder

Step 1

This component can be prepared in advance.

Melt the chocolate in a double-boiler on the stovetop or in the microwave on low, stirring often.

Step 2

Remove the white chocolate from the heat (wipe all the water off the bottom of the bowl if using a double-boiler) and let cool, stirring often.

Step 3

Once the white chocolate has cooled to room temperature, add the tapioca maltodextrin and mix well to create a powder.

Step 4

Store airtight with oxygen absorbers up to one week.

Notes

*Tapioca Maltodextrin can be sourced from specialty purveyors such as Chef Rubber.

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Birdspotter Recipe of the Week | Bob's Red Mill

The Love Bird

by Cassidy Stockton in Birdspotter, Featured Articles, Recipes

For the second year, we’ve teamed up with the Cornell Lab of Ornithology to bring bird lovers the ultimate birding photo contest. Each week we’re giving away prizes and sharing some of our favorite recipes, perfect for fueling a healthy, happy day of watching birds. Check back here each week for a great recipe, and don’t forget to vote on your favorites and enter your own photos in BirdSpotter!

The love bird… share a bowl of oatmeal with your sweetie (or keep it all to yourself, we won’t tell). Oatmeal is warm and filling, take it to the next level by topping it with decadent strawberries and creamy Nutella. Add a dollop of whipped cream for a sinful, yet delightful breakfast or dessert. Brew a pot of coffee or tea and cuddle up with The Love Bird while counting the birds at your feeder. Our guess? They’ll be jealous.

The Love Bird | Bob's Red Mill

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Wild Rice and MIllet Stuffing | Bob's Red Mill

Meatless Mondays: Wild Rice and Millet Stuffing

by Cassidy Stockton in Gluten Free, Meatless Mondays, Recipes

This recipe comes from Soundly Vegan and is just the thing to bring whole grains to your Thanksgiving table. It’s allergy friendly- easily meeting the diet needs of guests who are vegetarian, vegan, gluten free, egg free, dairy free, soy free… and, really, if you leave out the hazelnuts, it’s fine for those with nut allergies. Filling and flavorful, this dish really proves how wonderful a gluten free, vegan dish can be. Nothing to miss here. If you really feel like going the extra mile, serve this in a roasted pumpkin (directions below). Cheers!

Wild Rice and Millet Stuffing | Bob's Red Mill

Wild Rice and Millet Stuffing

Contributed by Soundly Vegan

  • 1 cup Wild Rice
  • 1 cup Hulled Millet
  • 2 stalks Celery, finely diced
  • 4 golden Beets, peeled and cut into bite-sized pieces
  • 2 cups Brussels Sprouts, quartered
  • 1 cup Cranberries
  • 1/2 cup Hazelnuts
  • 1/2 Leek, sliced thinly
  • 2 Shallots, minced
  • 6 cloves Garlic, minced
  • 1/4 cup fresh Parsley, minced
  • 3 sprigs fresh Thyme
  • 1 sprig fresh Rosemary
  • 2 sprigs fresh Sage
  • 6 cups Vegetable Stock, divided
  • 1 Sea Salt to taste
  • 1 Freshly cracked Black Pepper to taste

Directions

Preheat oven to 400°F.  Add the millet to a hot pot and toast for a couple of minutes. (You will hear the seeds beginning to pop when they’re ready.) Add 2 cups of vegetable stock and a pinch of salt. Bring to a boil and then drop to a simmer. Cover and cook until the millet is light and fluffy. This should take about 20 minutes.

In another pot, bring 3 cups of vegetable stock to a boil and add the wild rice. Reduce heat to a simmer. Cover and cook for 35-40 minutes or until the rice is soft.

Place the bite-sized pieces of beet and the quartered Brussels sprouts on a sheet pan. Place in the oven and roast for about 30 minutes or until the edges of the vegetables have caramelized.

Add a drizzle of olive oil to a pan and add the celery, shallots, leek and garlic. Cook over medium heat until softened. Add the fresh herbs. Add the hazelnuts and dried cranberries and mix well. Add one cup of vegetable stock and reduce heat to a low simmer.

When the millet is ready, fluff with a fork and transfer to a large bowl. Drain the wild rice when ready, if necessary, and add to the bowl with the millet. Mix in the contents of the pan, removing the herb stems. Season with salt and pepper to taste. Lastly, gently fold in the roasted beets and Brussels sprouts.  Makes 12 servings.

Optional: Serve in a roasted pumpkin. Cut a round out of the top of a medium-sized pumpkin and clean out the seeds and stringy bits with a spoon. Place the hollowed out pumpkin and the top you removed on a baking sheet. Place into a 400°F oven for about an hour or until the pumpkin has softened. Remove from the oven and place upon a plate.

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Birdspotter Recipe of the Week | Bob's Red Mill

Meadowlark Muesli Cookies (GF)

by Cassidy Stockton in Birdspotter, Gluten Free, Recipes

For the second year, we’ve teamed up with the Cornell Lab of Ornithology to bring bird lovers the ultimate birding photo contest. Each week we’re giving away prizes and sharing some of our favorite recipes, perfect for fueling a healthy, happy day of watching birds. Check back here each week for a great recipe, and don’t forget to vote on your favorites and enter your own photos in BirdSpotter!

Meadowlark Muesli Cookies are a wonderful snack to take along on a birding expedition or enjoy while counting birds at your feeder. Full of whole grain goodness, these cookies use our gluten free muesli in place of oatmeal to create an oatmeal-like cookie with fruits, seeds and nuts. If you aren’t gluten free, you can make these using regular unbleached white flour and omit the xanthan gum.

Meadowlark Muesli Cookies | Bob's Red Mill

Meadowlark Muesli Cookies

Directions

Step 1

Preheat oven to 350°F. Spray two baking sheets or line them with parchment paper.

Step 2

Cream butter, granulated sugar and salt until just combined.

Step 3

Add eggs and vanilla extract and mix to combine.

Step 4

Sift together flour, xanthan gum, baking powder and spices. Add to butter mixture and mix slightly. Add muesli and continue to mix until thoroughly combined.

Step 5

Scoop cookies onto prepared baking sheets (about 2 Tbsp per cookie) and bake for 15 – 17 minutes until the edges are slightly brown. Let cool slightly on baking sheets then remove cookies to a wire rack to cool completely.

Makes 32 cookies.

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Quinoa Carrot Cake Breakfast Cookies | Bob's Red Mill

Quinoa Carrot Cake Breakfast Cookies (GF, V)

by Cassidy Stockton in Featured Articles, Gluten Free, Recipes

All the flavors of carrot cake in a cookie fit for breakfast. These tasty little morsels from A Healthful Pursuit are absolutely packed with nutrients, yet taste sinful like any good cookie. They’re vegan and gluten free, though they could easily be made with regular flour, if that’s what you have on hand. Cooked quinoa give them a delightful nuttiness that pairs perfectly with carrots and raisins. Melted coconut butter is a wonderful (and scrumptious) alternative to cream cheese frosting. These make a great breakfast and on-the-go snack, not to mention a fantastic dessert.

Quinoa Carrot Cake Breakfast Cookies | Bob's Red Mill

Quinoa Carrot Cake Breakfast Cookies

Contributed by Leanne Vogel of A Healthful Pursuit 

Prep time:  15 mins
Cook time:  30 mins
Total time:  45 mins
Serves: 24

Ingredients

Dry

Wet

  • ½ cup Maple Syrup
  • 2 Tbsp Grape Seed Oil
  • 1 tsp pure Vanilla Extract

Add-ins

  • ⅓ cup Raisins
  • 1 cup shredded Carrot, lightly packed, wrap in a clean kitchen towel and ring out extra juices

Optional Topping

  • 2 tsp melted Coconut Butter

Instructions

  1. Add quinoa and water to a saucepan. Cover and bring to a boil. Reduce heat to low, and simmer for 15 minutes. Once complete, remove from the stove, remove lid and allow to cool for a couple of minutes.
  2. Meanwhile, preheat oven to 350°F and line a baking sheet with parchment paper or a silicon baking mat. Set aside.
  3. Add all dry ingredients to a large bowl. Then, measure 1½ cups of the cooked quinoa and add to the dry ingredients. Stir to coat, until all quinoa granules are covered in the mixture. Set aside.
  4. Add all wet ingredients to a small bowl and stir well.
  5. Pour into bowl with dry ingredients and stir to combine.
  6. Stir in raisins and shredded carrots.
  7. One tablespoon at a time, scoop mixture onto prepared baking sheet, leaving a small space between each cookie. They will not spread out, so you can keep the cookies close. Lightly form each cookie, as you’d like them to come out. I flattened them slightly between my palms.
  8. Bake in preheated oven for 25-30 minutes, until cooked through and golden.
  9. Remove from the oven, let cool on the pan for 10 minutes before transferring to a cooling rack and allowing them to cool for a couple of hours. Because cooked quinoa was used in this recipe, the longer you leave it to cool, the firmer it will become. Leave it be and it will transform!
  10. Drizzle with melted coconut butter and serve. These cookies can be stored in the fridge for up to 2 weeks.

Nutritional Information:

Each cookie contains: Calories 100, Calories from Fat 25, Total Fat 2.5 g, Saturated Fat 0 g, Trans Fat 0 g, Cholesterol 0 mg, Sodium 10 mg, Total Carbohydrate 16 g, Dietary Fiber 2 g, Sugars 6 g, Protein 2 g, Vitamin A 15%, Vitamin C 0%, Calcium 2%, Iron 4%.

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Birdspotter Recipe of the Week | Bob's Red Mill

Chickadee Muffins

by Cassidy Stockton in Birdspotter, Recipes

For the second year, we’ve teamed with the Cornell Lab of Ornithology to bring bird lovers the ultimate birding photo contest. Each week we’re giving away prizes and sharing some of our favorite recipes, perfect for fueling a healthy, happy day of watching birds. Check back here each week for a great recipe, and don’t forget to vote on your favorites and enter your own photos in BirdSpotter!

One of our favorite muffin recipes here at Bob’s Red Mill, these little darlings are packed with nutrition from whole wheat flour, flaxseed meal and oat bran. The addition of shredded carrots and apples give these muffins a delightful flavor and texture. Take a few of these and a thermos of coffee on your next birding endeavor and you’ll be deliciously well-fueled.

Chickadee Muffins | Bob's Red Mill

Chickadee Muffins

  • 1-1/2 cups Whole Wheat Flour or Whole Wheat Pastry Flour
  • 3/4 cup Flaxseed Meal
  • 3/4 cup Oat Bran
  • 1 cup Brown Sugar
  • 2 tsp Baking Soda
  • 1 tsp Baking Powder
  • 1/2 tsp Salt
  • 2 tsp Cinnamon
  • 1-1/2 cups finely shredded Carrots
  • 2 peeled and shredded Apples
  • 1/2 cup Raisins
  • 1 cup chopped Nuts
  • 3/4 cup Milk
  • 2 beaten beaten Eggs
  • 1 tsp Vanilla

Directions

Step 1

Mix together flour, Bob’s Red Mill Flaxseed Meal, oat bran, brown sugar, baking soda, baking powder, salt and cinnamon in a large bowl.

Step 2

Stir in carrots, apples, raisins (if desired) and nuts. Combine milk, beaten eggs and vanilla. Pour liquid ingredients into dry ingredients. Stir until ingredients are moistened. DO NOT OVER MIX.

Step 3

Fill muffin cups 3/4 full. Bake at 350° F for 15-20 minutes.

Yield: 15 medium muffins

 

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Quinoa Chili 2

Meatless Mondays: Buffalo-Style Quinoa Chili

by Cassidy Stockton in Featured Articles, Meatless Mondays, Recipes

Earlier this Fall, Bob’s Red Mill partnered with Food52 for a contest titled, “Your Best Quinoa Recipe.” Over 120 recipes were submitted for the contest. The two winning recipes were selected by community voting and Food52 judges. Amber of Loves Food, Loves to Eat  was the chosen winner with her Quinoa Cookies with Coconut & Chocolate Chunks. The second place recipe was this amazing Buffalo-Style Quinoa Chili from Stacy McCann of Every Little Thing.

I’ve been saving this one because it looks like just the thing to warm your soul and I had a feeling that come November, a hearty bowl of chili would be needed around here. Bonus- it’s very simple to make, you’ll probably have most of the ingredients sitting in your pantry AND it’s ready in just 30 minutes. That is THE PERFECT Meatless Mondays meal in my opinion. If you like this recipe, head over to Every Little Thing for some more of Stacy’s great recipes.  If you’re looking for more quinoa inspiration, the other recipes that were submitted look mouthwatering. 

Buffalo-Style Quinoa Chili | Bob's Red Mill

Buffalo-Style Quinoa Chili

Contributed by Stacy McCann of Every Little Thing

Serves 2-4

  • 1 Tbsp Olive Oil
  • 1 White Onion, diced
  • 3 stalks Celery, diced
  • One 8-ounce can Tomato Sauce
  • One 14-ounce can Diced Tomatoes
  • 1 cup Vegetable Broth
  • 1 cup cooked Black Beans
  • One 14-ounce can Hominy
  • 1 cup cooked Quinoa
  • 1/2 cup Frank’s Red Hot Sauce, or to taste
  • 1 1/2 teaspoon smoked paprika
  • 1 1/2 teaspoon cumin
  • 1 teaspoon salt
  • Freshly ground black pepper
  • Blue cheese, for topping

1.) Heat the olive oil over medium in a saucepan and, once hot, add the diced onion and celery to the pan. Cook until soft, about 5 minutes.

2.) Stir in the diced tomatoes, tomato sauce, and vegetable broth. Bring to a boil then reduce to a simmer cook for 15 minutes. Add in black beans, hominy, quinoa, Frank’s, smoked paprika, cumin, salt, and pepper. Continue to cook 15 more minutes, until the flavors have melded.

3.) To serve, ladle chili into broiler-safe bowls. Top with blue cheese and place under broiler until cheese melts, 3 to 5 minutes.

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Weeknight Gluten Free by Kristine Kidd Header

Weeknight Gluten Free {Giveaway} + Braised Carrots and Chickpeas with Yogurt Topping

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

If you’re looking for a little gluten free inspiration, Weeknight Gluten Free is just the ticket. The new book from Kristine Kidd is full of inspiring, quick and easy meals for even the most harried cook. This book proves that gluten free does NOT mean weird or different. The recipes focus on the amazing bounty of foods available for those on a gluten free diet. If you’re not gluten free, you won’t miss the gluten, we promise.

Weeknight Gluten Free is filled with beautiful photography and over 100 recipes. I had trouble picking which of these recipes to highlight- there are so many! From lighter meals like Crisp Socca with Burrata, Greens and Olive Dressing and Shrimp, Avocado and Peach Salad to heartier fare like Beef, Carrot and Edamame Stew and Lamb Burgers with Mint Greek Salad there is a meal for every night and every eater. Most recipes have about 10 ingredients, making it easy to plan a week’s worth of meals without breaking the bank. Another bonus- no crazy ingredients. Nothing you’ll have to make a special trip to a different market to find. I like that.

Weeknight Gluten Free by Kristine Kidd

While this book is focused more on dinners than other meals, it does have a modest dessert section to round out an evening. Kristine provides information for getting started with gluten free cooking, a pantry guide and some basics for saving time in the kitchen—tips we all could use! She also includes a stellar “Basic Recipes” section at the back- easy things to have on hand for even faster meals like Quick Mashed Potatoes and Mint Pesto.

This book would be great for someone beginning a gluten free diet or a seasoned veteran. It’s not overly complicated, so even a new cook would be able to master these dishes. It’s also great for any mom or dad who need a little help getting dinner on the table. You can bet I’m picking up a copy for my collection!

Braised Carrots and Chickpeas with Yogurt Topping | Kristine Kidd

Braised Carrots and Chickpeas with Yogurt Topping

Tender beans and sweet carrots are infused with enticing spices, and get a dollop of an Indian-inspired yogurt topping. White quinoa is a great substitute for couscous, and it is very high in protein.

  • Slender Carrots, 1 lb (500 g), unpeeled
  • Olive Oil, 4 tablespoons (2 fl oz/60 ml) plus 11⁄2 teaspoons
  • Large Onion, 1, coarsely chopped
  • Sweet Paprika, 2 teaspoons
  • Ground Cumin, 1 teaspoon
  • Ground Cinnamon and Ginger, 1⁄2 teaspoon each
  • Cayenne Pepper, 1⁄4 teaspoon
  • Chickpeas, 2 cans (15 oz/470 g each), rinsed and drained
  • Diced Tomatoes with juices, 2 cans (14.5 oz/455 g each)
  • Raisins, 1 cup (6 oz/185 g)
  • Kosher Salt and freshly ground Black Pepper
  • Quinoa, 1-1⁄2 cups (9 oz/92 g)
  • Plain Greek-style Yogurt, 1⁄2 cup (4 oz/125 g)
  • Fresh Cilantro leaves and toasted Sliced Almonds for garnish

Makes 4 servings

1. Halve the carrots lengthwise and then quarter them crosswise. In a large For the topping, nonstick frying pan over medium heat, warm 2 tablespoons of the oil. Add the onion and carrots and sauté until the onion is tender, about 5 minutes. Add the paprika, cumin, cinnamon, ginger, and cayenne and stir for 10 seconds. Add the chickpeas, tomatoes with juices, raisins, and 1 cup (8 fl oz/250 ml) water. Sprinkle with salt and black pepper. Bring to a boil, reduce the heat, cover, and simmer until the carrots are just tender, about 20 minutes.

2.  Rinse and drain the quinoa 4 times, and then place in a saucepan. Add 21⁄4 cups (18 fl oz/560 ml) water and a pinch of salt and bring to a boil. Reduce the heat to low, cover, and simmer until all the water is absorbed, about 15 minutes. Turn off the heat and let stand for at least 5 minutes.

3. In a small bowl, mix the yogurt and 1 tablespoon of the oil. Season to taste with salt and black pepper. Fluff the quinoa with a fork, and then mix in the remaining 1 tablespoon plus 11⁄2 teaspoons oil.

4. Divide the quinoa among warmed plates. Season the chickpea mixture to taste with salt and black pepper and spoon over the quinoa. Spoon the yogurt on top. Sprinkle with cilantro and almonds and serve right away.

Win it! 

Kristine has generously provided a book for one lucky winner. We’ll pair the book with our GF Organic Quinoa, Gluten Free Garbanzo Bean Flour, Gluten Free Rolled Oats and Gluten Free Cornmeal so you can jump right in upon winning. If you don’t win, but still want to snag a copy of the book- check out Amazon and Barnes and Noble, as well as your local bookseller. See below for how to enter.

To enter, follow the prompts below (be sure to click on the “leave a comment” to see what the secret question is, then click on “I did it”) and we’ll select one winner at random from all who enter by 11:59 pm on 11/10/13.

a Rafflecopter giveaway

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