The 3 whole grains in my waffle-amaranth, oat and brown rice are non gluten flours that do not produce the firm structure that normal loaves of wheat bread do. Gluten free flours work best in smaller pans. This 5 inch mini waffle baker was perfect for this batter.
Wednesday, March 5, 2025
Try a New Recipe Every Week
Sunday, February 16, 2025
Connect With Whole Grains
There is no better way to connect with whole grains than cooking and grinding at home. I know what the seed looks like, where it grows and how it is harvested. I know where to buy the seeds. I’ve made many things with each. I’ve cooked most whole grains, then ground to make into breads, pasta and sides. Perhaps the best connection I’ve made is with the farmer who grows them.
In 2007, the cafeteria I managed received a whole grains award for healthcare. Retired now for 10 years, I cook and ground most whole grains to create a nutrient dense recipe. Diversity of grains and nutrients is my challenge.
Barley Muesli
(4 cups)
Monday, January 6, 2025
Ezekiel Cookies
Ezekiel flour is a complete protein mix of four grains and four beans. The Biblical prophet Ezekiel was able to survive for almost a year on this bread and water.
Ezekiel Flour
(Makes 2 1/4 cups)
Ezekiel Cookies
(28 Cookies)
Tuesday, December 10, 2024
Strike Gold with Amaranth
Pancakes do not require gluten for structure. There are many recipes for these made with gluten free whole grain flours, amaranth, buckwheat, quinoa, teff, oat and brown rice pancakes. There are also recipes for pancakes made with whole grain wheat flours Kamut and spelt. For the most nutrients avoid the recipes or mixes made with potato starch, tapioca starch, cornstarch and white rice flour. Gluten free flour mixes are often made with large amounts of these starches.
Amaranth flour, ground from tiny seeds of the amaranth plant, is whole grain with high levels of the complete protein lysine.
Amaranth Pancakes
18-2 1/2 inch pancakes (1 Tablespoon batter each)
In a bowl, mix flour, salt, baking powder and sugar.
3/4 cup amaranth flour
1/8 teaspoon salt
1 teaspoon baking powder
2 teaspoon sugar
Beat eggs into milk. Add fat.
2 eggs
1/2 cup + 2 Tablespoon skim milk
1 Tablespoon melted butter or oil
Pour liquids into dry. Mix only until flour is not visible.
Allow batter to sit for 5-30 minutes.
Heat skillet over medium heat. Brush grill with butter. Scoop 1 Tablespoon batter onto skillet. Grill until bubbles form across the surface of the pancake. Turn and heat the other side until brown.
Serve with fruit, an egg or local maple syrup.
To make bigger batches, double or triple and freeze leftovers. Serve versatile pancakes for breakfast, lunch or dinner.
Monday, November 25, 2024
Try a Teff Parfait for Breakfast
A simple parfait with layers of yogurt, cooked whole grain and fruit is a great place to try a new whole grain. Have you tried Teff? Teff is a tiny grain, similar to quinoa, smaller so it cooks in a short amount of time. What intrigued me about Teff is its dark brown color and sweet malty taste. Teff pairs well with cocoa.
Teff has twice the iron of other grains and three times the calcium. It is part of a class of C4 grains with reduced environmental impact. Teff is more nitrogen efficient and more water efficient. A handful of the tiny seeds can produce a whole field of grain.
Here’s how I made this festive parfait:
Teff Parfait
Tuesday, November 19, 2024
Fire Roasted Freekah Adds Flavor to Salads
The harvesting of this spring wheat is fascinating. The wheat is picked green and set on fire where only the straw and chaff burn. The grain is threshed and dried, then cracked similar to bulgur but with a distinctive smoky flavor. Here’s how I cooked it to maintain that savory flavor.
Freekeh
(1/2 cup)
Soak 1/4 cup freekah in tap water 10-15 minutes. Drain.
Heat 1 teaspoon olive oil on stovetop. Add grain. Sauté in oil 1 minute. Add 1/8 teaspoon salt. Add 1/4 cup boiling water. Lower heat, cover and simmer 15 minutes. (Keep an eye on the pan in case you need to add more boiling water.)
Because I wanted to maintain the distinctive flavor of the grain, I placed the dressing in the bottom of the salad, added layers of fresh produce, grain, then finished with lettuce. To eat, I turned the salad onto a plate.
The dressing per 1 salad has 2 teaspoon pomegranate molasses and 2 teaspoon lemon juice. Drizzle olive oil as desired.
Tuesday, November 5, 2024
Diversify Your Grains with Millet
This cereal is much like oatmeal in taste and texture. Unlike oatmeal, which is steamed and rolled, millet requires cooking time. Because I cooked this recipe in the “slow cooker” 6 servings took 3 hours to cook. Here is the recipe: