baking whole grains Archives - Page 13 of 15

Blueberry Banana Quinoa Flour Muffins

November 6, 2012 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.

This past week my sweet mother in law brought me a large bag of organic quinoa. I started searching for yummy recipes and ways to use it creatively. I made these muffins and was delighted with how well they turned out!

Blueberry and banana are one of my favorite combinations, and these muffins are so guilt-free that I can enjoy several! They are gluten-free, high in fiber, and loaded with protein (thanks to the quinoa). I love how moist and delicious they are, and I had a hard time keeping my two-year-old from eating them all right off the kitchen counter!

Blueberry Banana Quinoa Flour Muffins (from here)

2 cups organic quinoa flour (freshly ground)

1/4 tsp. sea salt
1 1/2 tsp. baking soda
1 tsp. cinnamon
1 banana, mashed
2 eggs
3 Tbsp. melted butter
1 cup milk
1/3 cup 100% pure maple syrup
1 cup blueberries (frozen or fresh)

Preheat oven to 375 degrees. Grease a muffin tin or line with liners.

Grind quinoa in WonderMill (pour slowly so you don’t clog the mill).

Stir together dry ingredients in a medium mixing bowl.

In a large mixing bowl, mash the banana. Add the eggs and mix. Add butter, milk, and maple syrup and stir until combined.

Add the dry ingredients to the wet ingredients and stir.

Fold in the blueberries gently.

Fill muffin liners with batter and bake for 25 minutes.

Yield: 12 muffins

Enjoy!

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Whole Wheat Whipping Cream Biscuits

October 30, 2012 by Aliesha

One of the things that has been the hardest for me to give up when transitioning to using 100% freshly ground whole wheat flour is my beloved recipe for buttermilk biscuits. I’ve been searching for a great recipe for whole grain biscuits, and I’m happy to say I’ve found one!

These biscuits are light and beautiful, and they don’t taste dense or too “wheaty.” They also are SO easy to throw together and they bake really fast. It’s a great way to have whole wheat bread with your meal at the last minute!

Whole Wheat Whipping Cream Biscuits (adapted from here)

2 1/2 cups whole wheat (hard white) flour, freshly ground
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 Tbsp. sucanat

1 1/2 cups heavy whipping cream

Preheat oven to 500 degrees.

Grind wheat in the WonderMill.

Combine all dry ingredients in a mixing bowl and stir until combined.

Pour in whipping cream all at once and stir just until it comes together.

Sprinkle flour on the counter and knead the dough a couple of times, but be careful not to overwork it. Roll it out to 1/2 inch thickness and cut out biscuits using a glass or a biscuit cutter.

Place on baking sheet and bake for 9 minutes.

Serve with butter!

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!

Whole Grain Cornbread

October 16, 2012 by Aliesha

This post is part of the Grain Mill Wagon Challenge, a series of posts wherein I will feature recipes using whole grains ground in the WonderMill. You can read this post and others at The Grain Mill Wagon! I am being compensated for these posts, but that does not change my personal opinions about the WonderMill. You can read my review of it from last fall on She {hearts} It!

One of my favorite “southern comfort foods” is cornbread! I have adjusted the original recipe to be healthier, using whole wheat flour and cornmeal (also a whole grain which can be ground in your WonderMill), as well as sucanat instead of sugar.

Whole Grain Cornbread

1 cup whole wheat flour, freshly ground
3/4 cup cornmeal, freshly ground
1 Tbsp. butter
2 eggs
1 cup milk
1/4 cup melted butter
3 Tbsp. sucanat (or sugar)
3/4 tsp. salt
2 1/2 tsp. baking powder

Grind wheat in the WonderMill. Grind popcorn in the WonderMill to make cornmeal (yes, you can do it… and it’s SO delicious freshly ground!).

Heat oven to 425 degrees. Place butter in a medium/large cast iron skillet and put it in the oven so it can melt.

In a small bowl, beat eggs. Add milk and 1/4 cup melted butter and mix well.

In a larger mixing bowl, combine flour, cornmeal, sucanat, salt, and baking powder.

Add wet ingredients to dry ingredients and mix just until combined.

Remove cast iron skillet from oven using potholders and swirl melted butter around in pan so bottom and sides are coated.

Add batter to the skillet and place back in the oven for 15-20 minutes, or until edges are lightly browned, the top is cracked, and a toothpick inserted in the center comes out clean.