Recipes

Wheat

Wheat Berry Cinnamon Porridge

http://www.showfoodchef.com/2012/03/wheat-berry-cinnamon-porridge-superfood.html

1 cup Wheat Berries
2 ½ cups water or Vegetable Stock
salt
1 cup Non-fat Milk
1 Cinnamon stick
1 teaspoon vanilla
2 Tablespoons Honey
¼ cup Chopped Pecans (toasted)
¼ cup Dried Apricots (chopped)

In a deep saucepan, add the Wheat Berries, water or stock and season with salt. Bring to a boil, cover and reduce to a simmer.
Cook for about 45 minutes, remove from heat and fluff with a fork.　Allow to sit for a few minutes to soak up the remaining liquid.
While the Wheat Berries are cooking, pour the milk into a small saucepan with the Vanilla and a Cinnamon stick.　Bring to almost a simmer, remove, and stir in the honey and cover to allow the milk to infuse.

To serve: spoon the Wheat Berries into a bowl, discard the cinnamon stick and pour in a desired amount of spiced milk, top with pecans and apricots.

Wheat Berry Breakfast Bowl

http://www.101cookbooks.com/

1 cup Greek yogurt
1/4 cup maple syrup
1 tablespoon of butter
1 tablespoon of olive oil
1/2 cup fresh cranberries
1/2 cup toasted pecans
3 cups cooked wheat berries
1/2 cup assorted dried fruits, chopped
2 firm pears, cored and chopped into 1/4-inch THIN bite-sized slices

Whisk the yogurt and maple syrup together and set aside.
In a large skillet over medium-high heat, sauté the pear slices in the olive oil and butter for about five minute, or until they get a bit golden. Toward the very end, stir in the cranberries and cook for another minute or so. Add the wheat berries to the skillet and toss gently.

Serve in individual bowls ladled with a generous amount of the maple yogurt, and sprinkled with plenty of pecans and dried fruit.

Wheat Berry Salad with Dried Apricots

http://www.food.com/recipe/wheat-berry-salad-with-dried-apricots-280158

1 cup wheat berries, rinsed and drained
1 (15 ounce) cans garbanzo beans, rinsed and drained1 cup slivered fresh snow pea
1/2 cup dried apricot, sliced
1/2 cup dried cranberries
1/4 cup chopped green onion
1 tablespoon 3 tablespoons toasted walnut oil
1 tablespoon lemon juice

In a medium bowl combine wheat berries, 3 cups water, and 1/8 teaspoon salt; cover and refrigerate overnight. Transfer to medium saucepan; bring to boiling. Reduce heat; simmer, covered, 45 to 60 minutes or until tender. Drain; cool 1 hour.
In large bowl, combine drained wheat berries, garbanzo beans, snow peas, apricots, cranberries and green onions.
In bowl, whisk together oil, lemon juice, and 1/2 teaspoon each salt and pepper. Pour over wheat berry mixture; stir to coat. Serve at once or cover and refrigerate up to 24 hours.

Crockpot Wheat Berries, Oats, and Apple Breakfast

Minutes to Prepare:　5, Number　of　Servings:　4

½ cup Wheat berries (dry)
½ cup Organic Quick Oats
3 Large apples
¼ tsp Orange Zest
½ tsp Cardamom or cinnamon
3 cups Water

Before heading to bed, toss uncooked wheat berries, oats, chopped apple, spices, and water into crockpot. Cook on low overnight. Wheat berries should be tender by breakfast!

Wheat Berries with Pesto

Recipe courtesy of Turnbull Creek Farm, Bon Aqua, Tenn.

Yield:　6 servings

1 1/2cups　wheat berries
3 to 3 1/2cups　water
1/2cup　jarred basil pesto
1 1/2cups　cherry tomatoes, cut into halves
1/2 cup baby spinach, optional
1/4 cup diced sweet onions, optional

Soak wheat berries in water overnight.
Drain water and fill pot with fresh water (3 to 3 ½ cups) until the wheat berries are covered. Bring water to a boil; cover and reduce heat to a simmer. Cook until grains are tender yet chewy, 1 to 1 1/2 hours.
Drain wheat berries; stir in pesto and tomatoes.　
Stir in optional spinach and/or onions.

Spanish Wheat Berry Salad

Vegetarian Times, Oct.

1 ½ cups wheat berries, rinsed and drained
6 Tbs. olive oil, divided
1 medium red bell pepper, chopped (1 cup)
¼ cup chopped toasted almonds
1 Tbs. sherry vinegar
¼ cup chopped shallots
1 Tbs. lemon juice
¼ cup chopped flat-leaf parsley
1 clove garlic, minced (1 tsp.)
¼ cup (1 oz.) shaved Manchego cheese or Pecorino Romano cheese, optional

Heat 1 Tbs. oil in 6-qt. pressure cooker over medium-high heat. Add wheat berries, and sauté 5 minutes, or until toasted. Add 4 1/2 cups water. Lock lid in place. Bring to high pressure over high heat. Reduce heat, and cook 30 minutes. Release pressure using automatic pressure release, or carefully transfer cooker to sink, and run cool water over rim of lid. Remove lid, tilting away from you to let steam escape. Drain wheat berries. Whisk together remaining 5 Tbs. oil, vinegar, lemon juice, and garlic in large bowl. Season with salt and pepper, if desired. Add wheat berries, bell pepper, almonds, shallots, and parsley, and toss to combine. Season with salt and pepper, if desired. Sprinkle with cheese, if using.

Broccoli Salad

Salad Ingredients:
1# package broccoli slaw
1 cup cooked wheat berries (or sunflower kernels)
1 bunch green onions diced
1 package chicken flavor Ramen noodles broken into bite size pieces

Dressing Ingredients:
½ cup oil
¼ cup sugar
Chicken flavor package from noodles
2 tablespoons plus 2 teaspoons vinegar

Mix salad ingredients together in a medium sized bowl. Whisk together dressing ingredients in small bowl. Pour over salad, toss to coat.

Pizza Crust/Breadsticks

1 TBSP yeast
1 cup warm water
1 tsp salt
1 tsp sugar
1 cup whole wheat flour
1 ½ cup all-purpose flour (or use all whole wheat for a denser crust)
2 TBSP olive oil

Mix ingredients- let rest 5 minutes. Spread on a greased stone.
Add favorite toppings/seasoning.
Bake @ 375 for 15-20 minutes.
For breadsticks, smear with butter, sprinkle w/parmesan cheese, cut dough into strips. Bake @ 375 for 15-20 minutes.

HONEY WHOLE WHEAT BREAD

recipe from Lorna Grimes

Makes 2 loaves 375 degrees 40-45 min.
 

Combine in mixer bowl:
3 c. whole wheat flour 1 T. salt
½ c. nonfat dry milk 2 pkg dry yeast

Heat in saucepan until warm:
3 c. water or potato water
½ c. honey 2 T. oil
 

Pour warm (not hot) liquid over flour mixture. Beat with electric mixer 3 minutes. Stir in:
1 additional c. whole wheat flour
4 – 4 ½ c. all-purpose flour

Knead 5 minutes, using additional white flour if necessary. Place in greased bowl, turn, let rise until double in bulk. Punch down, divide dough in half and shape into loaves. Place in greased 9x5" bread pans. Cover and let rise 40-45 minutes. Bake at 375 degrees for 40-45 minutes.

Options:
Replace 1 c. whole wheat flour with other flour
Replace ½ c. nonfat dry milk and 1 cup water with 1 c. liquid milk or cream

Carrot Cake

Nola Silver, Seattle WA

1/2 cup Brown Sugar 1/2 cup Sugar
1/2 cup Canola Oil 2 Eggs
1/2 tsp Salt 1 tsp Ground Cinnamon
1 cup Whole Wheat Pastry Flour 1 tsp Baking Powder
3/4 tsp Baking Soda
1 cup Carrots grated
1/4 cup Walnut Bakers Pieces
8 oz. Pineapple crushed and drained

Preheat oven to 350°F. Grease a 9 inch round or square pan. Mix together sugars, oil, eggs, salt and cinnamon. Combine the flour, baking soda, and baking powder. Add the dry ingredients to the wet ingredients along with the carrots, walnuts and pineapple. Mix well. Pour into greased pan and bake until toothpick comes out clean (about 40 minutes).

When cooled, top with icing: 3 Tbsp butter softened, 3 Tbsp cream cheese softened, 1/2 tsp vanilla extract, 1 cup powdered sugar. Mix together well.

Whole Wheat Blueberry Muffins

Recipe by My4NonBlondes

1 1/2 cups whole wheat flour
1 egg
3/4 cup white sugar
1/3 cup milk
1/2 teaspoon salt
1/2 cup unsweetened applesauce
2 teaspoons baking powder
1 pint fresh blueberries
1/3 cup vegetable oil

Preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups, or line with paper liners. Whisk together the flour, sugar, salt, and baking powder in a large bowl.
Whisk vegetable oil, egg, milk, and applesauce together in a separate bowl until smooth, and stir the liquid ingredients into the flour mixture until moistened. Lightly stir in the blueberries. Spoon the batter into the prepared muffin cups, filling them 2/3 full.
Bake muffins in the preheated oven until they rise and the tops are golden brown, about 20 minutes. A toothpick inserted into the center of a muffin should come out clean.

Whole Wheat Chocolate Chip Cookies

The Bakers at Hodgson Mill

Yield 48 Cookies

2 ¼ cups Whole Wheat Pastry Flour
1 teaspoon Baking Powder
½ teaspoon Baking Soda
¼ teaspoon Salt
¾ cup Butter, softened
½ cup Sugar
½ cup packed Light or Dark Brown Sugar
1 Large Egg
1 teaspoon Vanilla Extract
1 Package, 6 Ounces, Semi-Sweet Mini Chocolate Chips

Preheat oven to 375°. Combine flour, baking powder, baking soda and salt. Cream butter and sugars together until light and fluffy, then beat in egg and vanilla. Add dry ingredients to cream mixture 1 cup at a time, and blend well. Stir in chocolate chips. Drop by rounded teaspoonful, 2 inches apart, on a baking sheet lined with parchment paper. Bake 8 - 10 minutes. Cool slightly in pan before transferring to a wire rack.

Baking Powder Biscuits

3 cups unsifted pastry flour
1 tsp salt
1 tbsp baking powder
1 tbsp sugar
5 tbsp butter or shortening
1 cup milk or buttermilk

Preheat oven to 425 degrees
Mix the dry ingredients. With two knives, a pastry blender, or your fingers, cut or rub the butter/shortening in until the mixture looks like breadcrumbs
Add the milk, all at once, mixing quickly and gently for 20 seconds until you have a soft dough
Shape in one of three ways:
drop by the spoonful onto a baking sheet with parchment paper
fill prepared muffin tins about 2/3 full
knead gently on a floured surface 8-10 times. Roll or pat out until it's about 3/4" thick. Cut with a cookie cutter or glass dipped in flour. You can also cut the dough into squares and pull apart a bit.
Bake 15-20 minutes until lightly browned

NOTE: We very much like whole grain, so the unsifted worked well for us. Sifted could be used for a milder biscuit.

Easy Cream Biscuits

(makes 8 biscuits)

2 cups sifted pastry or all-purpose flour
1 tablespoon baking powder
3/4 teaspoon salt
4 tablespoons butter, melted
1 1/4 cups heavy cream

1. Adjust an oven rack to the middle position and heat oven to 425°. Place the flour, baking powder, and salt in a large bowl and whisk to combine. Add 2 tablespoons of the melted butter and the cream and stir with a wooden spoon until a soft dough comes together.
2. Turn the dough out onto a floured surface and knead gently until it forms a cohesive ball. With a rolling pin, roll it into an approx. 8-inch square, 3/4 inch thick. Use a 3-inch round biscuit cutter to cut out biscuits and place on a parchment-lined baking sheet, spacing them 1 inch apart. Gather up the scraps, reroll, and cut out more biscuits (you should end up with 8).
3. Brush the top of the biscuits with the remaining 2 tablespoons melted butter. Bake until the biscuits are golden brown and well risen, about 15 minutes, rotating the pan halfway though. Allow to cool for 5 minutes, and serve.

No Knead (NO DUTCH OVEN) Bread

JennyCanCook.com

Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 4 hours, 10 minutes
Makes: One loaf

3 cups bread flour - all purpose works too (390 gms)
1/4 teaspoon yeast (active dry or instant)
1 teaspoon salt
1 1/2 cups hot water, not boiling - up to 130° F (354 mL)
(about 2-3 Tablespoons extra flour for shaping)

Combine flour, yeast and salt in a large bowl. Stir in water until it’s well combined.
Cover with plastic wrap and let stand at room temperature for 3 hours.
After 3 hours dough will become puffy and dotted with bubbles. Transfer it to a well-floured surface and sprinkle dough with a little flour. Using a scraper fold dough over 10-12 times & shape into a rough ball.
Place on a parchment paper-lined baking sheet and cover with a towel. Let stand on counter top for 35 minutes.
Meantime place a disposable 6-cup muffin pan or other small pan in the oven, making sure there is room for the baking pan - if not place the small pan on a lower rack. Preheat oven to 450° F.
After a 35-minute rest, the dough will puff up a little. Place it in the oven and carefully pour about 3/4 cup of hot tap water into 3 or 4 muffin cups or small pan. Close oven door immediately and bake for 30 minutes.
For a darker, crispier crust, remove loaf (with parchment) from pan and place directly on the oven rack (on the parchment paper). Bake for 10 more minutes.

Faster No Knead Whole Wheat Bread

JennyCanCook.com

Be sure to aerate your flour before measuring and use oven gloves for that very hot Dutch oven. For a softer loaf, use less whole wheat and more bread flour as long as it totals 3 cups. - Jenny Jones

Prep Time: 5 minutes

Cook Time: 40 minutes

Total Time: 4 hours, 20 minutes

Makes: One loaf

2 cups whole wheat flour
1 cup bread flour
1 teaspoon instant yeast
1 teaspoon salt
1 1/2 cups hot water (up to 130° F)
about 2 Tablespoons extra flour for shaping

1. Combine flours, yeast and salt in a large bowl. Stir in water until it’s well combined.
2. Cover with plastic wrap and let stand at room temperature for 3 hours.
3. After 3 hours, place dough on a well-floured surface and sprinkle with a little flour. Using a scraper fold dough over 10-12 times & shape into a rough ball.
4. Place in a parchment paper-lined bowl and cover with a towel. Let stand on counter top for 35 minutes.
5. Meantime place a 3 to 6-quart Dutch oven with lid in a cold oven and preheat to 450° F. My oven takes 35 minutes to reach 450°.
6. After 35 minutes, carefully, using oven gloves, lift the parchment paper and dough from the bowl and place gently into the hot pot. (parchment paper goes in the pot too) Cover and bake for 30 minutes.
7. After 30 minutes, remove lid and parchment paper. Return, uncovered, to oven and bake 10 more minutes.

Multigrain No Knead Bread

JennyCanCook.com

It’s crusty when it’s first made and later it’s a fabulous grainy, loaf with a soft interior. You’ll need a 5-quart Dutch oven with an oven-proof handle (I have used 3 and 6-quart as well) and some parchment paper (Reynolds brand is best). ALWAYS AERATE YOUR FLOUR BEFORE MEASURING!

Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 13 hours
Makes: One loaf

1 cup whole wheat flour
1 cup rolled oats
1 cup bread flour or all-purpose flour
1/4 teaspoon yeast (instant or active dry)
1 teaspoon salt
1 1/4 cups room temperature water
about 2 Tablespoons extra flour for shaping

Combine dry ingredients in a large bowl. Stir in water until it’s well combined. Dough will be a little thicker than the white version.
Cover with plastic wrap and let stand at room temperature overnight for 10 to 12 hours (even longer is fine).
Dough will become puffy. Transfer it to a lightly floured surface and sprinkle with a little flour. Using a scraper, fold dough over 10-12 times & shape into a ball.
Place in a parchment paper-lined bowl and cover with a towel. Let stand on counter top for 2 hours.
After 1 1/2 hours place Dutch oven with lid in a cold oven and preheat to 450° F. My oven takes 35 minutes to reach 450°.
When oven reaches 450° (& dough has stood for 2 hours) carefully, using oven gloves, lift the parchment paper and dough from the bowl and place gently into the hot pot. (parchment paper goes in the pot too) Cover and bake for 30 minutes.
After 30 minutes, remove lid and parchment paper. Return, uncovered, to oven and bake about 10 - 15 more minutes.

Author: Renee, magnoliadays.com

1 package active dry yeast 1/4 ounce
3 tablespoons honey divided
1/2 cup water
1 cup buttermilk at room temperature
1/4 cup vegetable oil
1 egg at room temperature
1 3/4 cups Hard Sifted Flour or All Purpose
1 teaspoon salt
1/8 teaspoon baking powder
2 1/4 to 2 3/4 cups bread flour

Heat 1 tablespoon honey and water in a small saucepan until warm (105°F to 110°F). Add yeast, stir, and let stand for 5 minutes.
Whisk together buttermilk, vegetable oil, remaining 2 tablespoons honey, and egg. Add to yeast mixture and stir well. Add wheat flour, salt, and baking powder. Mix on low speed until moistened. Increase speed to medium and mix for 2 minutes. Change to low speed and gradually add enough bread flour to make a soft dough. Knead for 4 to 5 minutes.
Turn dough out on a lightly floured surface. Knead a few times and shape into a ball. Place the dough in a greased bowl and turn to coat dough. Cover and let rise in a warm draft-free place until double, about 1 hour.
Punch down dough and divide in half. Roll or pat each half to a 14- X 7-inch rectangle. Start with the shorter side and roll up tightly while pressing dough into roll with each turn. Pinch edge and ends to seal.
Place rolled dough in greased bread pans. Cover with a tea towel and let rise until double, about 45 minutes. Pre-heat oven to 350°F while bread is on the second rise.
Bake loaves for 25 minutes, or until loaves sound hollow when tapped. Rotate loaves half way through baking for even browning.
Remove loaves from pans and cool completely on a wire rack.

Buttery White Bread

Adapted from ChocolateChocolateandmore.com

Yield: 2 loaves

1 cup milk
1/4 cup butter
3 1/2 tablespoons sugar
1 3/4 teaspoons salt
1 package (2 1/4 teaspoons) active dry yeast
1 cup warm water
5-5 1/2 cups all-purpose, hard sifted or 1/3 whole
wheat – 2/3 hard sifted or all-purpose
1 tablespoon butter, melted

In a saucepan, heat milk, butter, 3 tablespoons sugar and salt over medium heat until lukewarm.
In mixing bowl dissolve yeast and 1/2 tablespoon sugar in warm water. Let stand until foamy, 5 to 10 minutes.
Stir milk mixture into yeast mixture. Using the paddle attachment for your mixer, add in 3 cups of flour, blend until combined.
Switch to the dough hook and slowly add more flour, 1/2 cup at a time, until a soft dough is formed. Knead dough in mixer about 7 minutes (or about 10 minutes by hand), until dough is smooth and elastic. Add flour as necessary to prevent sticking.
Place dough in a large greased bowl turning so it is all greased, cover and let rise about 1 1/2 hours, until doubled in size.
Punch down dough and divide in half. Let dough rest 10 minutes then gently roll out dough or flatten with hands. Roll dough up and tuck under ends.
Place seam side down in greased loaf pans. Let rise until doubled, about 1 hour.
Bake in a preheated 400 degree oven for 30 minutes, until hollow sounding when tapped and a beautiful brown on top.
Remove from oven and brush with melted butter. Let cool in pans 30 minutes before removing to wire rack, serve warm or let cool completely.

Buttery Bread Machine Rolls

1/2 cup warm water
1/2 cup warm milk
1/3 cup melted butter
1/3 cup sugar
1 egg
3 3/4 cup flour
1 tsp salt
2 1/4 tsp yeast (or one package)
4 tablespoons butter, melted

Put ingredients into your bread machine pan, in order listed above. Create a well for the yeast and keep it from touching anything liquid. Put bread machine on dough cycle and press start.
When done, remove dough from pan and place on floured surface. For hamburger buns, divide dough into 12 balls; for dinner rolls, divide dough into 20 balls.
Roll each dough ball a few times with your hands and place seam side down in a greased 9 X 13 pan.
Melt 4 tbsp. butter. Brush the tops of the rolls lightly with about half the butter.
Allow rolls to rise in pan for about 45 minutes. Preheat oven to 375°.
Bake for 16-18 minutes. Remove from oven and brush with remaining melted butter.

Hulless Oats

Oatmeal Honey Bread Recipe

1/2 cup rolled oats
3 Tablespoons butter
1/4 cup honey
1 teaspoon salt
3/4 cup boiling water
1 envelope active dry yeast
1/4 cup very warm water
1/2 teaspoon sugar
1 egg
2 cups all-purpose flour, divided
3/4 cup oat flour

Place oatmeal, butter, honey, and salt in a large bowl. Cover with boiling water and stir well to combine. Let cool until warm.
Add sugar and yeast to very warm water in a 2-cup glass measuring cup and stir. Let stand 10 minutes until bubbly.
Add yeast mixture, egg, 1-1/2 cups of the all-purpose flour, and oat flour to the oatmeal mixture. Beat on low speed for 2 minutes, while gradually adding the remaining 1/2 cup of flour.
Place dough into greased loaf pan. Spray top with vegetable oil, cover and let rise in a warm place until doubled, 45 minutes.
Preheat oven to 375 F. Bake for about 1 hour. It should sound hollow when you tap it. Cool the oatmeal bread on a rack before slicing to serve.

Oat Groats Vegetable Soup

2 Quarts Vegetable Broth 1 Pint V-8 Juice
1 Medium Onion, chopped 2 Cups Tomatoes dices (or 1large can)
1 1/2 cups Cabbage, cut fine 1 Cup Carrots, chopped
1 Cup Green Beans 1 Cup Potato, diced
1/2 Cup Celery, diced 2 Tablespoons Sugar
1teaspoon Salt 1/2 teaspoon Pepper
2 teaspoons Worcestershire Sauce
1/2 Cup Oat Groats, cooked 1 Cup Corn

In a large stockpot or Dutch oven, combine the vegetable broth, V-8 juice, onion, tomatoes, cabbage, carrots, green beans, potatoes, celery, sugar, salt, pepper, and Worcestershire sauce. Bring to a boil and simmer for about 30 minutes until all the vegetables are tender. Add the oat groats and corn. Cook about 5 minutes longer.

Crock Pot Jambalaya

1 cup uncooked Hulless Oats
2 cups diced ham
2 can (28 oz.) diced tomatoes with juice
2 medium onion, chopped
1 large green bell pepper, cored, seeded and chopped
2 ribs celery, sliced
3 cloves garlic, minced
2 tablespoons vegetable oil
3 tablespoons ketchup
1/2 teaspoon dried thyme
3/4 teaspoon black pepper or 1 tsp cayenne pepper
1 pound fresh or frozen shrimp, peeled and deveined

Thoroughly mix oats, ham, tomatoes, onions, bell pepper, celery, garlic, oil, ketchup, thyme and black or cayenne pepper. Cover and cook on LOW for 8 to 10 hours. One hour before serving, increase heat to HIGH. Stir in uncooked shrimp. Cover and cook until shrimp are pink and tender.

Savory Groatsotto

1 ½ Cups Oat Groats, rinsed
3 Cups Chicken stock 2TB butter
1 medium onion, diced 1 medium carrot, diced
1 celery rib, diced 2 garlic cloves, minced
1 tsp thyme ¼ Cup dry white wine
1 tsp sea salt ½ tsp ground black pepper

In a medium saucepan bring stock to a boil, add groats, and bring back to a boil, cover and reduce heat to a simmer for 40 minutes. Remove cover and cook for an additional 15 minutes stirring occasionally (add a little water if the groats start to stick to the pan).
In large skillet sauté onion, carrot, and celery in butter until tender, about 10-15 minutes.
Add garlic and thyme and stir for about 30 seconds.
Carefully add groats and any remaining stock to the pan. Stir until liquid is mostly absorbed.
Add the wine and reduce the liquid. Season with salt and pepper, stir.

Hulless Oats-Black Bean Chili

Adapted from: Eating Well for a Healthy Heart Cookbook 2008

Makes 6 servings, about 1 1/2 cups each Active Time: 25 minutes Total Time: 1 hour

2 tablespoons extra-virgin olive oil
1/2 teaspoon salt
1 large yellow onion, chopped
1/2 teaspoon freshly ground pepper
1 large yellow bell pepper, chopped
2-15-oz cans black beans, rinsed
2-14-oz cans no-salt-added diced tomatoes, undrained
5 cloves garlic, minced
2 teaspoons chili powder
1 1/2 teaspoons ground cumin
2 cups vegetable broth
1 teaspoon dried oregano
2 teaspoons light brown sugar
Juice of 1 lime
1 avocado, diced
2 cups cooked hulless oats
1/2 cup chopped fresh cilantro
*1-2 canned chipotle peppers in adobo sauce, minced, optional

Heat oil in a Dutch oven over medium-high heat. Add onion, bell pepper, garlic, chili powder, cumin, oregano, salt and pepper, and cook, stirring occasionally, until tender, about 5 minutes. Add beans, tomatoes, *chipotle to taste, broth and brown sugar. Bring to a boil over high heat, reduce heat, cover, and simmer for 25 minutes.

Stir in cooked hulless oats and heat through, about 5 minutes more. Remove from the heat. Stir in lime juice. Garnish each bowl with avocado and cilantro.

Simple Chicken and Oat Groat Soup

Lorrie Hulston Corvin, Cooking Light, 2006

2 1/2 cups water
1 cup uncooked oat groats
1 tablespoon olive oil
1 1/2 cups chopped onion
1 cup chopped celery
3/4 cup chopped carrot
1 cup diced zucchini
2 garlic cloves, minced
1/2 teaspoon salt
1/3 cup chopped fresh basil
4 cups fat-free, less-sodium chicken broth
2 cups chopped skinless, boneless rotisserie chicken breast
1 cup (1-inch) cut green beans
2 teaspoons chopped fresh thyme
1 (14.5-ounce) can diced tomatoes, undrained
1 cup frozen green peas, thawed

Combine 2 1/2 cups water and groats in a large saucepan; bring to a boil. Reduce heat, and simmer 45 minutes or until tender (do not overcook). Drain; wipe pan with a paper towel. Heat oil in pan over medium-high heat. Add onion, celery, and carrot; sauté 8 minutes or until tender. Add zucchini and garlic; sauté 2 minutes. Add cooked groats, broth, and next 5 ingredients (through tomatoes); bring to a boil. Reduce heat, and simmer 10 minutes. Stir in peas and basil.

3/4 cup oat groats 1 cup + 2 tbsp milk or almond milk
1/8 tsp sea salt 1/2 tsp vanilla
1/4 cup diced dried apples 1/2 tsp ground cinnamon
3 tbsp pure maple syrup 1/8 tsp ground nutmeg, if desired
2 large eggs

In a medium sauce pan, over medium heat, bring 2 cups water to a boil. Add oats groats and salt. Reduce the heat to low, cover, and simmer, stirring occasionally, for 35 min. or until the oats are very tender. Remove from heat, drain off any excess water and add maple syrup and apple pieces. Keep covered and set aside to cool to room temp.
Preheat oven to 350. Place five (8oz) ramekins in a large, shallow baking dish.
In a medium bowl, whisk the eggs until light and creamy. Whisk in the milk, vanilla, and spices. Divide the oats equally among the ramekins. Pour the custard evenly on top of each. Sprinkle each lightly with cinnamon. Pour enough cold water into the baking dish to come about 1 1/2 inches up the sides of the ramekins.
Bake the custards for 40-50 minutes, or until a knife inserted in the center comes out clean.

Oatmeal Raisin Cookies

1 ½ cups all-purpose flour
1 teaspoon baking powder
¼ salt
1 cup brown sugar
¾ cup butter, softened
2 large eggs
1 teaspoon vanilla extract
1 ½ cup fine ground (instant) oatmeal
1 cup raisins

Preheat oven to 350°F. Grease baking sheet. Combine the flour, baking powder and salt in a medium bowl.
Mix the brown sugar and butter in a large bowl on high speed until light and fluffy. Beat in the eggs and vanilla until smooth. Gradually stir in the flour mixture with a wooden spoon until thoroughly combined. Stir in the oats and raisins until blended. Drop the dough by rounded spoonful 1 ½ inches apart on the baking sheet. Flatten slightly with a fork or cup. Bake until golden brown, about 12 minutes. Cool on the baking sheet for 2 minutes before removing to wire racks.

Oat Flour Muffins

Prep Time: 15 mins
Total Time: 30 mins
Serves: 6, Yield: 6 muffins

2 cup oat flour
2 teaspoon baking powder
1/2 teaspoon sea salt
1 teaspoon cinnamon
4 tablespoons honey
2/3 cup buttermilk
1 cup raisins
2 tablespoon canola oil
2 egg

Mix dry ingredients.
Mix liquids and fruit or nuts; add to dry mix, stirring lightly.
Fill 12 greased muffin tins 1/2 full and bake 15 minutes at 425.

Honey Oat Bread

www.yammiesglutenfreedom.com

3 1/3 cups oat flour
1/2 cup rice flour
2 scant tablespoons yeast
1 1/2 cups warm water
1/4 cup olive oil
1/4 cup + 2 tablespoons honey

Combine the yeast and water and let sit for a few minutes. Add the oil, honey, starch, flours, and xanthan gum and beat until combined. Add the salt, cinnamon, and eggs. Beat for a few minutes until fluffy. Pour into a well-greased 10 inch loaf pan and allow to rise for about 45 minutes until doubled. Meanwhile, preheat the oven to 350ºF. Sprinkle the top of the risen loaf with some rolled oats (optional) and cut a few slits in the top with a serrated knife. Bake for about 45 minutes. Allow to cool before cutting.

Basic Homemade Granola Recipe

4 cups of rolled oats
1 cup wheat germ
1 cup wheat flakes cereal
1 cup chopped nuts, any kind
1/2 cup coconut

Pre-heat oven to 350 degrees. Combine first 5 ingredients in a large bowl.
Heat the oil over low heat on stove top; and add the honey and vanilla, stirring to combine. Heat just until honey has melted and ingredients are well combined.
Combine the honey and oil mixture with the dry ingredients. Transfer the granola to a shallow baking pan and place in the oven for 10 minutes.
After ten minutes, remove the pan from the oven, and gently toss the granola to mix it up. Return to the oven for another 5 minutes. Remove from oven and add the raisins and apricots while granola is still warm.

Buckwheat

Buckwheat Cookies

1 1/8 cup light buckwheat flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 large egg
3/4 cup brown sugar

Preheat oven to 375° F / 190° C
Combine dry ingredients in a medium bowl and whisk to combine. In a large mixing bowl, beat egg and sugar on high until light and fluffy. Add butter and beat on high until combined. Add extract and beat briefly. Add dry ingredients and mix until combined. Stir in chocolate chips and nuts (optional).
Using a rounded tablespoon, place on greased baking sheet. Bake in oven for 9-11 minutes or until cookies are crisp on edges and slightly soft in the middle. Cool on baking sheet.

Peanut Butter Buckwheat Cookies

Ployes.com

3 cups Buckwheat Flour
2 tsp. baking powder
1 tsp. salt
1 cup (2 sticks) unsalted butter softened
1 cup creamy or chunky peanut butter
2 tsp. vanilla
1 cup packed brown sugar
1 cup sugar
2 large eggs

Preheat oven to 350 degrees. Combine buckwheat flour, baking powder and salt. In a large bowl, beat butter, peanut butter and vanilla until well blended. Add both sugars and beat. Mix in half the dry ingredients and then the eggs, one at a time. Beat in the remaining dry ingredients. Roll cookies into 1 1/2 inch balls and set 2 1/2 inches apart on cookie sheet. Press tops with the back of a fork. Bake approximately 15 minutes or until lightly brown. Makes 3 dozen.

Buckwheat Chocolate Chip Cookies

adapted from Barefeet in the Kitchen

1/2 cup unsalted butter, barely softened
1/4 cup white sugar
3/4 cup brown sugar
1 Tbsp. vanilla extract
1 egg
1 cup buckwheat flour
3/4 cup white whole wheat flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon cornstarch
1 cup semi-sweet or bittersweet chocolate chips

Preheat oven to 350. .Beat the butter and sugars for several minutes until fluffy. Add in the vanilla and egg, beat well. Whisk the above dry ingredients together, then add to the wet ingredients. Mix well, and fold in the chocolate chips.
Drop by medium sized scoops onto a parchment lined baking sheet.
Bake for about 10 minutes. The cookies will appear slightly underdone. Let them cool on the baking sheet for a few minutes, then transfer to a rack

Buckwheat Oatmeal Cookies

Beth Asaff, LoveToKnow.com
Makes 36 cookies/ Prep time: 10 minutes / Bake time: 10 minutes

1-3/4 cups rolled oats 1 cup buckwheat flour
1 cup sugar 1/2 cup butter
2 tablespoons light corn syrup 1 teaspoon baking soda
2 tablespoons boiling water Chocolate chips or raisins (optional)

Combine the oats, buckwheat flour and sugar in a bowl and set aside. Melt the butter in a saucepan on the stove and stir in the syrup until smooth. Combine the butter mixture with the oat mixture. Stir well. Dissolve the baking soda in the boiling water and mix into the cookie dough. Add chocolate chips or raisins if desired.
Use a melon baller to transfer the dough onto a greased cookie sheet. The cookies expand to approximately three inches wide, so leave room between balls.
Bake for 10 minutes at 300 degrees until the cookies flatten and turn crisp. Let the cookies cool completely before transferring; they are very delicate until cool.

100% Buckwheat Cookies

Yield: about 24 cookies

1-1/2 cup Buckwheat Flour
1 tsp Baking Powder
Pinch Salt
3/4 cup Butter
1/2 cup Sugar
1 Egg
1 1/2 tsp Vanilla Extract

Combine dry ingredients. Cream butter, add sugar and cream 2-3 minutes.
Add egg and vanilla; mix well. Stir in dry ingredients. Roll into 1 Tbls balls, flatten slightly with fingers. Bake 12-14 minutes at 350°F. Cool on cookie sheet about 5 minutes, move to rack.

Buckwheat Gingersnap Cookies

BUNGALOWOFBLESSING.COM

2 1/4 cups buckwheat flour
2 teaspoons baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3/4 to 1 cup brown sugar
3/4 cup olive oil
1/4 cup molasses
1 egg

Preheat oven to 375 degrees. Stir together the first 6 ingredients. Combine the remaining ingredients and beat well. Add dry ingredients to beaten mixture, beating well (the dough will be pretty wet). Form into 1-inch balls and roll in granulated sugar.
Place on an ungreased cookie sheet and bake at 375 degrees for about 9 to 10 minutes, until nice and "cracked" on the top. Makes about 2 1/2 dozen cookies.

1 cup Buckwheat Flour
3/4 cup Pastry Flour
1/4 Cup Fine Yellow Cornmeal
½ teaspoon Fine Sea Salt
1 cup Butter
1/2 cup Sugar
1/4 Teaspoon Orange Extract
2 Teaspoons Water
1 cup Sugar for topping

Combine Dry ingredients in a medium bowl.
Beat butter until light and fluffy. Beat in sugar until combined. Add orange extract and water, mix well. Slowly mix in dry ingredients until a soft dough forms.
Make balls with about 2 teaspoons of dough, roll in sugar. Place on parchment lined baking sheet. Flatten cookies with bottom of a glass. Bake for 10-15 minutes in 400-degree oven. Cool completely before removing from parchment paper.

Chocolate Buckwheat Cake

Ployes.com

1 stick (1/2 cup) butter
1 tbsp. shortening or coconut oil
1 3/4 cup sugar
3 large eggs
1 cup applesauce
1 1/2 cup Buckwheat Flour
1/2 cup unsweetened cocoa powder
1/4 tsp. salt
1 tsp. baking powder
1/2 tsp. baking soda

Combine dry ingredients in a medium bowl and whisk to mix well. Cream together the butter, shortening and sugar. Add the eggs and beat well. Add the applesauce and dry ingredients. Beat until smooth. Bake in greased and floured 7 x 11 square baking pan. Cook at 350 degrees for 45 minutes or until toothpick inserted in center comes out clean.

Buckwheat Corn Muffins

Recipe by Melinda Novak, owner of cookingalamel.com

1 cup cornmeal
1 cup buckwheat flour
2 tsp baking powder
1 tsp baking soda
1 tsp salt
2/3 cup coconut sugar (or regular sugar)
2 eggs
1 1/4 cups buttermilk
1/4 cup butter, melted

Grease or line a standard muffin tin with liners. Preheat the oven to 350ºF.
In a large bowl, stir the cornmeal, flour, baking powder, baking soda, salt, and sugar together. Add the eggs, buttermilk, and melted butter, mixing until smooth.
Scoop about 1/4 cup of batter into each prepared muffin tin. Bake at 350ºF for 1215 minutes, until a toothpick comes out clean. Allow to cool slightly in the pan before gently removing to a wire rack to cool.
Serve spread with butter and/or honey. Store leftovers in an airtight container.

Vegan Pumpkin Bread

1-cup buckwheat flour
1-tablespoon ground cinnamon
¼-teaspoon ground ginger
¼-teaspoon ground nutmeg
1-teaspoon baking soda
1-cup pumpkin puree
¼ cup coconut oil, melted
6 Tablespoons pure maple syrup
1-teaspoon vanilla
¼-cup water
1-tablespoon apple cider vinegar

Preheat your oven to 350F and line a standard loaf pan with parchment paper.
In a medium mixing bowl, whisk together the buckwheat flour, cinnamon, ginger, nutmeg and baking soda.
Stir in the pumpkin puree, melted coconut oil, maple syrup, vanilla and water. Stir in the apple cider vinegar.
Transfer the batter to the lined loaf pan, and smooth the top with a spatula. Bake at 350F for 5060 minutes, until a toothpick inserted in the center comes out clean.
Allow to cool completely before slicing and serving.

Buckwheat Banana and Almond Muffins

1 cup of buckwheat flour
1/4 cup of ground almonds (or almond flour)
1 tsp of baking powder
2 ripe bananas
2 eggs
1/3 - 1/2 cup honey (depending on how sweet you like muffins)
2 tbsp of coconut oil
1/3 cup almonds - or nut of choice

Preheat oven to 350 degrees and prepare muffin pan with no-stick spray or liners
Combine the dry ingredients in a bowl
Mash the bananas and whisk together with the eggs and honey. Melt the coconut oil and whisk in as well.
Mix the wet into the dry until combined.
Fill muffin cases 3/4 full. Roughly chop the almonds and sprinkle on top.
Bake for 15 - 20 minutes until golden and a toothpick comes out clean.

Buckwheat Yeast Rolls

2 tsp sugar
1/2 cup lukewarm milk
1 pkg dry yeast (or 2 1/4 tsp)
1 cup stone ground buckwheat flour
1-1/2 cup whole wheat flour (I used the sifted pastry flour)
2 tsp salt
2 tbsp butter
1 large egg
1 tsp water or more
Oil for glaze
Coarse salt (optional)

Sprinkle yeast on milk, add sugar. stir, and allow to foam. Mix flours and salt. Cut in butter with a pastry blade, two knives, or rub in with your fingers. Add egg and mix with fork until dry and crumbly. Add the yeast mixture and enough water to knead into a ball.
Place in lightly oiled bowl, turn once, cover with plastic wrap, and allow to rise 1 hour. (It will not rise as much as wheat dough).
Grease a baking sheet and dust with cornmeal or use parchment paper. Knead dough lightly on floured board. Divide in half, and roll into logs about 12 inches long and about 2 inches thick. Place logs on baking sheet 3 inches apart.
With a sharp knife make diagonal cuts 1 1/2 inches apart without quite cutting through. Brush with oil, cover with plastic wrap, and allow to rise about 1 hour. Bake in preheated 350°F. oven about 30 minutes, brushing again with oil after 20 minutes. If desired, sprinkle tops with coarse salt.

Lemon Buckwheat Waffles

2 eggs
2 cups buckwheat flour
1/3 cup of coconut flour
1 tsp baking powder
1 tsp vanilla
2 T maple syrup
1 3/4 - 2 cups milk
zest of one lemon
juice of one lemon
pinch of salt
½ cup of coconut flakes (optional)
1/4 cup apple sauce or oil (or any combo -- I used 1/8 oil and 1/8 apple sauce)

1. Turn on waffle-iron and let heat up.
2. In a large bowl combine dry ingredients.
3. Combine vanilla, maple syrup, applesauce/oil, 1 3/4 cup milk and lemon juice and zest. Stir in eggs.
4. Add wet ingredients to dry ingredients and mix thoroughly. Add pinch of salt. Waffle batter will be thick. Add enough additional milk to make a batter that will spread in the waffle maker
5. Grease waffle iron
6. Add batter to iron and follow instructions to tell you when the waffle is done.
7. Top with mixings of choice.

NOTE: These were good but not with syrup. They need a tart fruit topping. Orange Marmalade, lingonberries, fresh strawberries, fresh pineapple, or possibly lemon curd would be good.

Buckwheat Pizza Crust

Makes one 18-inch pizza crust

Prep time: 35 minutes Bake time: 30 minutes
Oven temp: 350 degrees

1 cup buckwheat flour
1 cup tapioca flour
2 teaspoons xanthan gum
2 teaspoons yeast
1/2 teaspoon salt
1 egg
1/2 teaspoon apple cider vinegar
2 tablespoons olive oil
1 cup warm milk
4 tablespoons pizza sauce

Combine the buckwheat flour, tapioca flour, xanthan gum, yeast and salt in a mixing bowl. Add the egg, vinegar, oil, milk and pizza sauce and mix on high for four minutes. Spread the batter onto a pizza pan, cover with a clean towel and let rise for 20 minutes. The end result will be similar in texture to cake batter.
Bake the crust at 350 degrees for 10 minutes. Remove the crust from the oven, top with your favorite pizza toppings and bake for an additional 20 minutes.

Corn

Cake:
1 1/2 cups sifted pastry flour
1/3 cup yellow cornmeal
3/4 cup sugar
3 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup buttermilk
2 large eggs
1 tablespoon finely grated lemon peel
3/4 teaspoon vanilla extract
1/2 cup (1 stick) unsalted butter, melted, cooled

Glaze:
1 1/2 cups (packed) powdered sugar, sifted
2 tablespoons (or more) fresh lemon Juice

For glaze:
Combine powdered sugar and 2 tablespoons lemon juice in small bowl. Stir with spoon until smooth and paste-like, adding more lemon juice by 1/2 teaspoonfuls if glaze is too thick to spread. Set aside.

For cake:
Position rack in center of oven and preheat to 350°F. Butter 9-inch-diameter cake pan with 2-inch-high sides; line bottom with parchment. Combine flour, cornmeal, sugar, baking powder, and salt in large bowl; whisk to blend. Whisk buttermilk, eggs, lemon peel, and vanilla in small bowl. Pour buttermilk mixture and melted butter into flour mixture. Using rubber spatula, gently fold liquids into flour mixture until just blended (do not stir). Scrape batter into pan; spread evenly.
Bake cake until tester inserted into center comes out clean and cake pulls away from sides of pan, about 30 minutes.
Immediately run knife around sides of cake. Place rack atop cake in pan. Using oven mitts, hold pan and rack firmly together and invert cake onto rack. Remove pan from cake. Place another rack on bottom of cake; invert 1 more time so that cake is top side up. Stir glaze until blended. While cake is still very hot, drop glaze by tablespoonfuls onto cake; spread to within 1/2 inch of edge (some glaze may drip down sides of cake). Cool completely.

Mini Corn Dog Muffins

Adapted from: Iowagirleats.com.

Makes 48 mini muffins

1/2 cup sugar*
1/2 teaspoon baking soda*
1 cup cornmeal*
1 cup sifted pastry flour*
1/2 teaspoon salt*
1/2 cup melted butter
2 eggs
1 cup buttermilk
8 - 10 all beef hot dogs, cut into 1" bites

1. Preheat oven to 375 degrees. Combine butter and eggs then whisk to incorporate, and then add buttermilk and whisk to incorporate.
2. In a separate bowl, combine baking soda, cornmeal, flour, and salt then stir to combine. Whisk into wet ingredients.
3. Spray a mini muffin tin very well with nonstick spray then spoon 1 tablespoon batter into each mini muffin cup. Place one hot dog bite into the middle of each cup.
4. Bake for 8 - 12 minutes or until cornbread is golden brown. Cool in mini muffin tin for 5 minutes before serving. Store leftovers in the refrigerator then reheat for 20 - 30 seconds before serving.

*May use Brian Severson Farms Cornbread or Popcorn Cornbread Mix instead.

Grits

½ cup grits (Yellow, White, Blue or Red)
½ cup milk
1  cups water (liquid can vary from 1/2 cup to 1 3/4 cup depending on how hot you cook or corn used)
¾ tsp salt
¼ tsp pepper

Bring milk, water, salt and pepper to a boil in a medium saucepan. Sprinkle ½-cup grits into center of pan while stirring constantly to avoid lumps. Reduce heat to low and cover. Set timer for 20 minutes and stir every 5 minutes while cooking. If not tender enough, continue cooking another 10 minutes, stirring after 5 minutes. Adjust heat of burner from low to medium low to maintain a slow bubble. Good for breakfast or as a side for seafood or meats.
 

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Grits in a rice cooker
1/2 cup grits
1/2 cup milk (or cream)
1/2 cup water
3/4 tsp salt
1/4 tsp pepper

Mix ingredients in rice cooker while cold. Allow to come to boil, then switch to warm. Stir every 5 to 10 minutes while initially cooking.

Sweet Cornbread

1 cup cornmeal
1 cup wheat, corn or buckwheat flour
1/2 tsp baking soda
1/2 tsp salt
2/3 cup sugar
2 eggs
1 cup buttermilk
1/2 cup butter, melted

Grease an 8-inch square or round pan. Preheat the oven to 375ºF.
In a large bowl, stir the cornmeal, flour, baking soda, salt, and sugar together. In a medium sized bowl, whisk the eggs, buttermilk, and melted butter together. Add to the cornmeal mixture mixing until smooth.
Pour into the prepared pan and bake at 375ºF for about 30 minutes or until a toothpick inserted in the center comes out clean