In these 100% whole grain muffins I used chia paste in place of the starch, thus eliminating the need for another ingredient on my shelves! The recipe is "gluten free" though mine do not qualify as I also grind wheat berries in my flour mill.
Teff & Brown Rice Muffins
(8 Muffins)
Beat eggs and sugar in bowl of electric mixer.
2 eggs
6 tablespoon brown sugar
Make chia paste by mixing boiling water and seeds.
1 tablespoon boiling water
1 1/2 teaspoon chia seeds
In a separate bowl, mix flours, baking powder, cinnamon and salt.
3/4 cup brown rice flour
3/4 cup teff flour
1 1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
Pinch salt
Add juice and oil to mixer bowl. Add chia paste. Stir in dry flour mix. Stir just until combined.
6 tablespoon apple juice
6 tablespoon olive oil
Grease muffin tin with an olive oil spray. Add 1/4 cup batter to each of 8 spaces. Bake at 400 F. for 20 minutes. Cool a few minutes in pan. Remove from pan and continue cooling on wire rack.
2/3 cup brown rice ground to 1 1/4 cup flour. Both feed and motor dials at 3/4 maximum.
2/3 cup teff ground to 1 cup flour. Both feed and motor dials at mid point.
I haven't really caught on to the fine art of won ton making, but I'm quickly becoming a miller. These 3 ingredient wrappers and filling were inspired by Natalie from Feasting on Fruit. I ground brown rice in my counter top flour mill and tapioca in my seed grinder. The freshly ground brown rice smelled heavenly.
Rice Flour Won Tons
(Makes 12)
Pot Stickers
Combine flours, water and salt in a bowl. Mix and knead to form a dough.
Divide into 12 balls. Roll each ball as flat as possible between 2 pieces of wax paper. (I cut mine with a round cutter to smooth my edges.)
1 cup brown rice flour (the brown rice did not increase in volume when ground)
1/2 cup tapioca flour (I actually needed more tapioca-about 2/3 cup-to get this amount)
1 cup boiling water
1/8 teaspoon salt
Filling
Saute vegetables in a non-stick pan for 5-6 minutes, stirring occasionally.
1 cup chopped mushrooms
1 cup shredded carrots
2 cups chopped savory cabbage
Stir 1/2 of sauce into sauteed vegetables.
Sauce
Mix juice, ginger, soy sauce and cornstarch in a pyrex measuring cup. Microwave for 1 minute.
1/2 cup orange juice
1 teaspoon freshly grated ginger
1 tablespoon soy sauce, reduced sodium
1 teaspoon cornstarch (GMO free)
Fill center of each pot sticker with vegetables. Fold edges up and in, crimping at the top to secure the filling.
Pour rest of sauce into bottom of saucepan. Bring to a simmer. Add pot stickers, cover and simmer for 6 minutes.
Garnish with seeds, cilantro and fresh orange slices.
Garnish
Toasted sesame seeds
Freshly snipped cilantro
Orange slices
My number one reason for investing in a counter-top flour mill was to utilize the large variety of grains and beans on my shelves quicker and in more recipes. When I read the suggestion to add black bean flour (up to 2 tablespoon) to a chocolate cake flour mix, I went for it. The Double Chocolate Cupcake recipe from Forks over Knives called for 1 cup whole wheat pastry or spelt flour. I ground wheat berries and farro to make 14 tablespoons of flour, then added 2 tablespoons of flour from milled black beans to equal 1 cup. My dry storage inventory is smaller and the nutrient density higher.
Double Chocolate Cupcakes
(12 Servings)
Frosting
Combine boiling water and cocoa powder in a small food processor.
1 cup boiling water
1/3 cup unsweetened cocoa powder
Add dates, figs, brown rice syrup and salt. Cover and process until smooth.
1 cup pitted dates, tough ends removed
1/2 cup dried figs, stem removed
1 tablespoon brown rice syrup
Dash salt
Add vanilla.
1/2 teaspoon vanilla
Transfer to a covered container. Chill at least 3 hours until frosting is firm.
Cupcakes
Add vinegar to milk and allow to stand a few minutes to curdle.
1 cup non fat milk
1 teaspoon cider vinegar
Melt chocolate in microwave. (I use a 1 pint measuring cup)
2 ounce unsweetened chocolate, broken in pieces
Add curdled milk to chocolate and mix. Stir in sugar, applesauce and vanilla.
7 tablespoon sugar
1/4 cup unsweetened applesauce
1 teaspoon vanilla
Mix dry ingredients in a large bowl.
14 tablespoon whole wheat and farro flour
2 tablespoon black bean flour
1/3 cup unsweetened cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
Gradually add liquid ingredients to dry, mixing only until blended.
Divide batter (5 tablespoon each) into a 12 muffin cup pan, greased with an olive oil spray. Bake at 350F. for 20 minutes. Cool in pan on a rack for 20 minutes. Remove from tin.
When cupcakes are completely cool, spread with frosting.
If the local grown popcorn gets a Blue Ribbon, then imagine the bread made with the freshly ground popcorn. (It gets one too!) The popcorn is from Hawthorne Valley Farms in Clarksburg, WV. They're the same folks that grow the wheat and corn for Jackson's Mill. The recipe is from Molly Sheridan. I ground the popcorn and wheat berries in my personal counter top flour mill. Oh what fun I'm having with it!
Popcorn Bread
(Serves 10)
Mix dry ingredients in a medium bowl.
1 cup popcorn flour
2/3 cup whole wheat flour
1 1/3 teaspoon baking powder
1/3 teaspoon salt
Beat egg into milk in a 1 pint measuring cup.
1 egg
1 cup 5 tablespoon skim milk
In a preheated 450 F. oven, melt buttery spread in 6X9 inch baking dish. Wearing pot holders, remove dish from oven and toss to grease pan. Pour melted buttery spread into milk-egg cup.
4 teaspoon Earth Balance Buttery Spread
Stir liquid ingredients into dry, stirring just until mixed. (Do not over-mix.) Pour batter into prepared baking dish. Bake at 450 F. 20 minutes. Cool on wire rack.
The fresh from the oven bread was served with flounder in parchment packet with zucchini, potatoes, tomatoes, pepper and Italian herbs. That's diced mango on the side.
Tomorrow is National Popcorn Day. Popcorn is whole grain, unprocessed and affordable. I love that I can grind my own for this delicious bread.
It makes sense that January is National Soup Month. A warm, homemade soup certainly can hit the spot on these short, often cold and dreary days. This recipe was inspired by Food and Wine Magazine's Harissa White Bean Stew recipe. Our soup features sweet bell peppers in place of the hotter spicy ones. Both beans are locally grown.
Sweet Moroccan Bean Soup
(Serves 4)
Grind seeds in seed mill. Add salt.
1/2 teaspoon caraway seeds
1/4 teaspoon coriander seeds
1/4 teaspoon cumin seeds
1/4 teaspoon salt
Heat oil in counter top pressure cooker. Brown shallot, garlic, celery and carrot. Add tomato paste, ground seed blend, cumin and paprika. Saute 4 minutes. Add water, dried beans and peas, lemon peel and bay leaf.
Tighten lid, close pressure valve. Set pressure timer for 45 minutes.
1 teaspoon olive oil
1/4 cup shallot, diced
2 garlic cloves, minced
1/4 cup celery, diced
1 carrot, peeled and diced
2 tablespoon tomato paste
1/2 teaspoon cumin
1/4 cup paprika
1/3 cup heirloom beans
1/3 cup red (dry) peas
2 1/2 cup water
1 lemon peel, about 2 inches
1 bay leaf
Release pressure. Remove lid. Add lemon juice.
Juice from 1/2 lemon
Garnish with turmeric yogurt.
1/4 cup yogurt
1/4 teaspoon ground turmeric
This meal is served with sauteed pears, bleu cheese and pecans and a slice of multigrain bread.
I love a polenta crust, and the Italian vegetables with a touch of local sausage gives this one two thumbs up.
The crust recipe is from Forks Over Knives .
Polenta Pizza
(2-7 inch pizzas)
Crust
Bring water and cumin to a boil. Slowly add cornmeal, stirring constantly. Stir in flaxseed and turmeric. Season with salt. Cook and stir until mixture returns to boil. Reduce heat. Simmer, covered, 15 minutes until very thick. Divide mixture in half. Press into bottom of 7 inch pizza pans covered with parchment paper.
1 cup water
1/8 teaspoon cumin
1/2 cup corn grits
1 1/2 teaspoon flaxseed meal
1/4 teaspoon turmeric
1/8 teaspoon salt
Sausage Ragu
Saute vegetables in olive oil 3-5 minutes.
1 carrot, peeled and diced
1/2 cup celery, diced
2 tablespoon shallots, diced
1 garlic clove, minced
1 mini sweet pepper, diced
1/2 zucchini, quartered and sliced
6 button mushrooms, sliced
Add sausage. Crumble and brown.
1-2 ounce Italian sweet sausage link
Stir in tomatoes. Heat to reduce liquid.
1 cup diced tomatoes in juice, no added salt
Divide vegetable mixture among pizzas. Spread over crust. Bake at 400 F. for 20 minutes. Garnish with Parmigiano cheese.
1/4 cup Parmigiano cheese, grated
Here's a recipe that uses that leftover Wassail and fresh cranberries from the holidays. While the inspired recipe was to serve with pork, it could also be served with poultry. I eliminated the sugar in the original Wassail recipe.
Cranberries, Onion with Wassail Glaze
(Serves 4)
In a baking dish, cover cranberries and onion with Wassail and broth. Roast at 350 F. for 30 minutes.
1 cup fresh cranberries
1/2 c. onion, peeled and cut in chunks
1/2 cup Wassail
1/2 cup chicken broth
Glaze
In pan on stove-top, simmer Wassail until reduced by half.
1 1/2 cup Wassail
I drained the cranberry-onion mix and cooked the pork tenderloin in the reserved broth. (My counter-top pressure cooker cooked the 3/4 pound pork tenderloin in 45 minutes)
To serve, I stirred the glaze and berry-onion mix together, heated and served with the pork.
An egg makes a great entree, and is an ideal protein source we always have in the refrigerator. This individual "farmhouse" pizza has a soft whole wheat dough topped with apples, cheese and a little ham and cooked on stove top. After cracking an egg on top, it's placed under the broiler for 4 minutes. Voila! The result is magnificent! Here's how I made it:
Farmhouse Pizza
(Serves 2)
Dough
In the bowl of an electric mixer, with dough hook in place, mix flour, yeast, sugar and seed. Slowly add warm water. Mix on medium speed of mixer 2 minutes, scraping sides of bowl.
1/2 cup whole wheat flour
1 teaspoon rapid rise dry yeast
1/4 teaspoon sugar
1/2 teaspoon caraway seed
1/4 cup warm (125 F degree) water
Add oil, salt and a little flour. Beat 2 minutes at low speed.
1 1/2 teaspoon olive oil
1/8 teaspoon salt
Slowly add additional flour, kneading after each addition until dough forms a ball and leaves sides of bowl.
1/4 cup whole wheat flour
Place dough in bowl greased with olive oil spray. Cover and let rise 45 minutes.
Pizzas
Divide dough in half. Press each half into bottom of 6 inch cast iron skillets.
Mix ricotta cheese with garlic, basil, Gruyere cheese and apple.
1/4 cup ricotta cheese, part skim
1 garlic clove
3 small basil leaves, snipped
2 tablespoon Gruyere cheese, finely grated
1/4 cup apple with peel, finely diced
Divide ricotta mixture (about 2 1/2 tablespoon each) and place on top of dough in skillets. Spread and press ricotta mixture into top of dough, pressing dough up sides of pan and leaving about 1/4 inch border around edge.
Top each pizza with 1/2 ounce diced ham, 2 teaspoon Parmigiana cheese and desired vegetables.
1 ounce ham, diced
4 teaspoon Parmigiana cheese, grated
2 tablespoon sweet pepper, sliced
2 tablespoon diced grape tomatoes
Cook each pizza on preheated stove top (covered) for 5 minutes.
Crack one egg on top of each pizza. Place in preheated oven under broiler for 4 minutes. Garnish with additional peppers or tomatoes.
Can you believe, I also ground my own flour for these pizzas? Seems Santa (my husband) thought I was a good girl and answered my request for a personal flour mill for Christmas. This one grinds a small amount of grain at a time. To get the flour for this recipe, I ground 1/2 cup of wheat berries on a fine setting. The result was delicious! I'm going to enjoy grinding different grains.
