baking whole grains Archives - Page 7 of 15

Spinach & Mozzarella Pinwheels

September 3, 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.

At our house, we love homemade pizza! I probably make it at least twice a month, if not more often than that! Sometimes, though, I like to change it up a bit. These Spinach and Mozzarella Pinwheels use the same ingredients as homemade pizza, but are served up in a fun, new way! My girls love them (I think there’s something about “dipping” that’s super-fun), and it’s an easy way to get your spinach in your diet.

These would be a fun appetizer as well when served at a party before an Italian dinner. The filling options are truly endless… just use what you have on hand to customize these to your family’s likes!

Spinach and Mozzarella Pinwheels

2 cups whole wheat flour, freshly ground
2 1/2 tsp. yeast (or one packet)
1/2 tsp. salt
1 cup warm water
2 Tbsp. olive oil
2 cups shredded mozzarella cheese
1 cup baby spinach, stems removed
1 Tbsp. olive oil
marinara sauce (I used homemade)
salt & freshly ground black pepper

pictured: ingredients for dough

Grind wheat in the WonderMill. Prepare dough (first 7 ingredients) according to these directions.

When dough has risen (again, refer to these step-by-step directions), knead for 2-3 minutes and roll out onto a well-floured surface into a 12-inch circle, 1/4 inch thick.

Preheat oven to 425 degrees. Line a baking sheet with a Silpat mat or parchment paper.

Over dough, sprinkle 1 cup shredded mozzarella cheese. Add spinach, and top with remaining 1 cup of cheese.

Roll dough into a log (like you would if you were making cinnamon rolls) and tuck in the ends. Using your hands, coat the whole roll with olive oil, salt, and freshly ground black pepper.

Place the roll (seam side down) on the prepared baking sheet. Bake for 20 minutes, or until top is golden brown.

Cool for 2-3 minutes, then slice. Serve with heated marinara sauce and a sprinkle of parmesan cheese!

Enjoy!

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This post contains an affiliate link to the grain mill I use and love!

Honey Nut Butter Cookies

August 20, 2013 by Aliesha

Despite the name, these cookies can be made allergy-friendly (dairy-free, egg-free, nut-free) just by subbing the nut butter with sunflower butter! So while the photos show almond butter, you can easily substitute Sunbutter (we like the Trader Joe’s brand)!

Things I love about these cookies: they are whole grain, they use honey instead of refined sugar, and they include a healthy fat (coconut oil). They are also simple to make!

It’s easy to whip up a quick batch of these yummy cookies today!

Honey Nut Butter Cookies (dairy-free, egg-free, can be nut-free)
(adapted from here)

1 1/4 cups whole wheat flour, freshly ground
1/2 tsp. baking soda
1/4 tsp. sea salt
1/2 cup smooth nut butter (almond butter, peanut butter, or allergy friendly: sunflower seed butter)
1/2 cup honey
3 Tbsp. coconut oil (liquid)
1 tsp. vanilla extract

Grind wheat in the WonderMill.

Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a silpat baking mat (my preference).

In a bowl, stir together flour, baking soda, and salt.

In a separate bowl, whisk together nut butter, honey, coconut oil, and vanilla.

Add liquid mixture to dry mixture and mix just until all the flour is incorporated.

Using a cookie scoop, form balls from the dough and place on the cookie sheet.

Bake for 10 minutes, then allow to cool for 2 minutes before removing to a wire rack to cool completely.

Enjoy!

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Linked to:
Tasty Tuesday
Tempt My Tummy Tuesday
Tatertots & Jello
This post contains an affiliate link to the grain mill I use and love!

Whole Wheat Garlic Drop Biscuits

August 14, 2013 by Aliesha

Sometimes I just want to make some bread to go with a meal, but I didn’t plan far enough in advance (oops) for something like my Rosemary Peasant Bread. At times like that, these drop biscuits are perfect! They take very little time to throw together, yet they have a great flavor and pair beautifully with a lot of different types of meals.

Whole Wheat Garlic Drop Biscuits
(adapted from here)

2 1/2 cups whole wheat flour, freshly ground
2 tsp. baking powder
1 tsp. salt
1 1/4 cup milk
2 Tbsp. olive oil
1/4 cup butter
2-3 cloves garlic
parsley

Grind wheat in the WonderMill.

Preheat oven to 450 degrees.

Combine flour (start with 2 cups), baking powder, and salt in a bowl. Add milk and olive oil. Add up to 1/2 cup flour until mixture is thick enough to drop on a cookie sheet without spreading out.

Grease a cookie sheet (don’t skip this!) or use a silpat mat. Drop biscuits on sheet in even mounds.

Bake biscuits for 12 minutes.

While biscuits are baking, melt butter in a saute pan and add garlic. Saute just until light golden brown. Remove from heat.

When biscuits are finished baking, immediately brush the tops with butter/garlic mixture and sprinkle with parsley. Remove from cookie sheet and enjoy!

Makes around 12 biscuits.

Enjoy!

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This post contains an affiliate link to the grain mill I use and love!