baking whole grains Archives - Page 11 of 15

Soaked Fruit & Spice Muffins

January 31, 2013 by Aliesha

This post has also been posted on Baking Whole Grains, a site I write for which compensates me for sharing whole grain recipes. While I receive compensation, this does not influence my opinions. All photos and directions are my own.

In our family, we love eating muffins for breakfast and for snacks throughout the day. I’ve made this recipe dozens of times and it always turns out great! These muffins are moist and will last for several days, but we usually eat them all within a day.

Soaked Fruit & Spice Muffins
(from Nourishing Traditions)

1 1/2 cups whole wheat flour, freshly ground
1 cup yogurt (or buttermilk or kefir)
1/2 tsp. sea salt
1 tsp. baking soda
1/4 tsp. cinnamon
dash of cloves
dash of nutmeg
2 Tbsp. pure maple syrup (grade A or B)
1 egg
1/2 tsp. vanilla extract
1 1/2 Tbsp. melted butter
1 ripe pear (or peach), peeled and finely diced

Grind wheat in the WonderMill.

Combine flour and yogurt in a bowl, stirring well to combine. Cover with a towel and leave in a warm place (like the top of the stove) for 12-24 hours. I usually wait close to 24 hours.

The next day, preheat oven to 325 degrees. Line 12 muffin tins with paper liners.

Stir all remaining ingredients into the batter. Pour batter into tins. Bake for 25 minutes or until a toothpick comes out clean.

Enjoy with butter!

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30 Minute Whole Wheat Dinner Rolls

December 23, 2012 by Aliesha

30 Minute Whole Wheat Dinner Rolls
I love having fresh bread with a meal, so I got really excited when I first heard about 30 minute dinner rolls. Even with the “help” of a two-year-old, I was still able to pull these off in about 40 minutes. When I made them again by myself, I made them in 30 minutes (that’s starting by grinding wheat into flour and finishing with pulling them out of the oven)! Pretty impressive, if you ask me!

The key to making them this fast is shaping the rolls quickly… no need to be a perfectionist!

These would make a wonderful addition to a holiday meal with family. They are great alone, but they would also work well for ham biscuits or chicken salad sandwiches.

I love that they are 100% whole wheat, which gives a great, hearty flavor while still being moist and melt-in-your-mouth good!

Thirty Minute Whole Wheat Dinner Rolls
adapted from here

3 Tbsp. yeast
1/2 cup sucanat (or sugar)
1 3/4 cups warm water
5 1/2 cups whole wheat flour, freshly ground
1/2 cup butter, melted
3/4 Tbsp. sea salt
2 eggs

Preheat oven to 400 degrees.

Grind wheat in the WonderMill.

In a large mixing bowl, combine yeast, sucanat, and warm water.

Allow to sit for 10 minutes until bubbly.

Add flour, butter, salt, and eggs and stir.

Knead until smooth and elastic (about 1-2 minutes), adding more flour as necessary.

Divide dough into equal portions and shape into rolls. Place in greased pans (one 9×13 inch or two 8 or 9 inch round).

Let rise for 5-10 minutes on top of the warm oven.

Bake for 10-12 minutes or until golden on the tops. Times vary based on oven temperatures, etc., so stick a toothpick in to check for doneness.

Enjoy!

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For more of our family’s favorite recipes, click here.
This post contains an affiliate link to the grain mill I use and love!

Savory White Cheddar and Chive Cornmeal Waffles

December 4, 2012 by Aliesha

At our house, “breakfast for dinner” is one of our go-to meals when we’re in a hurry or I forgot to plan something. I often make waffles for lunch too, so don’t think that waffles are limited to just breakfast!

I love these savory waffles because they are 100% whole grain (whole wheat & cornmeal), they have a wonderful flavor and texture, and you can top them in a variety of ways!

This recipe comes together in about 10 minutes (maybe less!), plus the cooking time for the waffles. It’s a delicious, fast meal!

These reheat well in a toaster oven, so if you have extras, you can enjoy them for breakfast throughout the week!

Savory White Cheddar and Chive Cornmeal Waffles
(adapted from here)

1 1/4 cup whole wheat flour, freshly ground
1 1/2 cup cornmeal, freshly ground
2 Tbsp. baking powder
3/4 tsp. baking soda
1/2 tsp. salt
2 eggs
1 3/4 cup buttermilk (I used 1 Tbsp. vinegar plus enough milk to make 1 3/4 cup)
1 Tbsp. maple syrup
2 Tbsp. butter, melted
1 cup grated white cheddar cheese
1 Tbsp. snipped fresh chives

Grind wheat and popcorn in WonderMill.

Plug in and start heating your waffle iron.

In a large mixing bowl, combine flour, cornmeal, baking powder, baking soda, and salt. Whisk to combine.

In a smaller bowl, mix together eggs, buttermilk, maple syrup, and butter.

To the dry ingredients, add grated cheese and chives.

Add wet ingredients and stir just until combined.

Pour into waffle iron, but don’t overfill.

Follow manufacturer’s directions for cooking your waffles. When done, remove waffles using tongs.

Topping ideas:
-butter
-butter + honey
-crumbled bacon
-additional chives
-a fried egg
-chili & cheese