Whole Wheat Matzah


matzah mainMaking Matzah is so easy and fun to do. This recipe is a little sweeter than most Matzo recipes.  I just tend to like it that way.

First mill about 3 Cups of Hard White, Hard Red or Spelt Flour in your Wondermill.  Since this does not require a leavening agent, you can experiment with other flours such as milling Oat Groats, Rice, many gluten free grains or a combination. IMG_1697

Once you’ve milled your flour of choice, the rest is quite easily done by hand or even in a bread machine.

In a large bowl or in the bucket of your bread machine mix together the following:


  • 1/4 Cup Extra Virgin Olive Oil
  • 1/4 Cup Raw Honey
  • 1 Cup Warm Water
  • 3/4 tsp of Sea Salt
  • 3 Cups of Freshly milled flour (Separated into two 1.5 Cups)

Now stir to combine all but the second 1.5 Cup of flour or turn on your machine with those ingredients (minus the second 1.5 Cup of flour).

Once that has combined, slowly add the remaining flour until a dough ball forms.  There is no need to knead this too long since you are not attempting to work any gluten strands into the dough.  It does handle better if it rests a few minutes after fully combined.  So let rest for up to 5 minutes.

Before shaping (because this won’t take too long) preheat your oven to 350 degrees F.

matzah doug splitOil a flat, smooth surface for roiling out your Matzah dough with olive oil. Then split the dough in half to make the work easier.  Set one half aside and begin.

matzah doug flat



With a rolling pin, roll out the dough to be a thin sheet of about 1/4 inch thickness or less.  The thinner the sheet the crispier the Matzah will be and the faster it will cook.

Now comes the fun part.  I used to make these as small rounds of free from shapes and bake them, but this time, while I was playing with the dough I decided to make square Matzah.

matzah dough cutJust by using a pizza cutter, I was able to cut squares or rectangles from the dough.  Once cut, arrange on an oiled cookie sheet.  Repeat and do this with the remaining half of the dough.

However, you may end up with left-over edges that won’t form enough to make more squares – just do a free from one.

I guess this shows my love for making these because as I gathered all the edges to roll out one last try – this photo below is EXACTLY how it looked after just two passes with the rolling pin.  So I left it!  (:

Matzah dough heartPersonal Side note from Donna: It seemed only appropriate since The Passover Lamb loved us so much that He laid down His Life.  No Greater Love has anyone than this.  Perfect for the celebration of the Holy Days of Passover. 

The heart reminded me of this. So I kept it. (:

The views expressed above may or may not be that of this blog owner, however, I could simply not refrain myself from sharing …

Bake on the oiled cookie sheets about 20 minutes. Depending upon thickness – you may want to check it occasionally.  If one side seems more baked than the other, flip the matzah over and continue baking to even it out.  Suggestion: Unless you like to eat super crunchy things, refrain from leaving it in until actually done (in other words take it out a little early to cool) because these do get crunchy easily.

Let cool on wire rack. Eat.  Enjoy!

Until next time…

Keep playing with your food and enJOY the journey!

matzah7Here is a photo of my usual Matzah shaping.


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Every now and then, I get on a real “Greek food” kick, where I pretty much put hummus and feta cheese on everything. I recently learned how to make flatbread, which has been a delicious addition to our “Greek fests”!

This bread is chewy and filling, but still puffy and perfectly browned. It’s great for making an open-faced sandwich (see recipe below!) or even as the base for a simple, broiled pizza.

I know you’ll enjoy making it!

    adapted from here

2 1/4 tsp. yeast (1 packet)
1/2 tsp. sugar
3/4 cup whole wheat flour, freshly ground
1 cup unbleached all-purpose flour
1 tsp. Kosher salt
1 tsp. dried thyme
3/4 cup warm water
1 tsp. olive oil

Grind wheat in the WonderMill.

In a mixing bowl, combine yeast, sugar, flours, salt, and thyme.  Whisk together.

Add water and stir just until the dough begins to stick together.  Knead dough on a floured surface until it forms a ball that is smooth and elastic.

Using the tsp. of oil, coat a bowl with oil and place the ball of dough inside.  Cover, and let rise until doubled (about an hour).

When dough has risen, divide dough into 6 equal portions.  Roll out into ovals.

Heat a large pan over medium heat (do not oil).  Add the dough rounds (I did three at a time) and cook on one side until puffy and lightly browned.  Flip once and cook until the other side is lightly brown as well.

Use the flatbreads to make this delicious meal:

Quick Dinner: Greek Chicken Flatbreads
    adapted from Better Homes & Gardens

1/2 cup roasted garlic hummus
1/2 cup plain Greek yogurt
flatbread (see recipe above)
spinach or baby romaine
grilled chicken, sliced
chopped cucumber
chopped tomatoes
(optional) chopped onions
crumbled feta cheese

Combine hummus and yogurt in a small bowl.  Spread over the flatbreads.  Top with spinach or baby romaine, sliced grilled chicken, cucumber, tomatoes, onions, and feta cheese.  If desired, sprinkle with parsley.

Serve with additional veggies, hummus, and pita chips!


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Quick & Easy Whole Grain Dessert Pizza


BWHG-MGH Dessert PizzaAlmost every Friday Night for the last at least 15+ years we have had Pizza Night.

When I started milling at home, the pizzas became whole wheat and always made from scratch.  No more take-out for us!  Look for that recipe coming up soon.

Oddly, however, it never popped into my mind that I could make a far healthier and just as tasty dessert pizza as you might find on one of the Pizza Hut buffets.  So the other night… we gave it a go and were more than pleasantly surprised with the outcome!  The ingredients are simple and the end product can be versatile based on what you have canned, fresh or frozen.  It’s as easy as…pie….well, pizza pie, to be precise.

2013-04-01 18.35.12First things first.

Mill some Hard White Wheat (we like white wheat for desserts because it does not have as strong of a wheat-y flavor).  Now select your method and preferred kitchen gadget (or hands) and let’s make a Quick & Easy Whole Grain Dessert Pizza!

Quick & Easy Whole Grain Dessert Pizza
Easy and better for you than what can be found on a pizza buffet! This makes two 14-16 inch Whole Wheat Dessert Pizza Crusts.
Recipe type: Dessert
Cuisine: American
  • 1 ½ Cups Warm Water
  • 6 TBS Organic Evaporated Cane Crystals
  • 2 TBS Coconut Oil
  • 4 Cups Freshly Milled Hard Wheat Flour
  • 1 tsp Sea Salt
  • ½ tsp Vanilla Extract
  • 1 ½ tsp Instant Active Yeast
  1. Bread Machine Method: Place all ingredients in the machine in order given. Make a ‘well’ for the yeast and put in the ‘well’. Set to dough or pizza dough setting. Machine should punch down after first rise.
  2. Food Processor Method: Use ‘S’ Blade. Place all dry ingredients in the food processor. Turn to pulsing while drizzling in the oil. Stop when mixed in. Now turn on and leave on drizzling in the water until dough forms a ‘ball’. Let ‘ball’ clean the sides and round the bowl between 20-25 times.
  3. Place in greased bowl, cover and put in a warm place (85 degrees) until doubled in size.
  4. Mixer & Hand Methods: Mix yeast in with the flour and set aside. Mix all other ingredients in a large bowl until blended. Mix one cup of flour mixture in at a time until all incorporated. Knead 3-5 minutes until 2 finger poke test bounces back quickly. Place in greased bowl, cover and put in a warm place (85 degrees) until doubled in size.
  5. Forming: Divide sweet dough in half and roll out either by hand or with rolling pin until the pizza dough is your desired thickness and diameter. Bake both and put one in the freezer for a future Whole Grain Dessert Pizza made even easier! Just make sure you mark that it is sweet.
  6. Topping: Top with your choice of pie filling from a can, frozen/thawed fruit, cream cheese and fruit layered on top and just about any fruity, cream cheesy combination you would like to try. Some favorites are apple pie filling, blueberries in cream cheese and our favorite, cherry pie.
  7. Make a struddle topping out of ½ C whole oats, ½ Cup freshly milled whole wheat, 2 TBS brown sugar and 6 TBS of softened butter or coconut oil. Mix all together until crumbly and sprinkled over the fruit topping.
  8. Baking: Bake at 400 degrees on the middle rack until crust is done. Approximately 18-23 minutes.
  9. Frosting: Mix ½ to 1 Cup of Powdered Sugar with 1 tsp lemon juice and 1tsp water. Add water a drop at a time until right constancy.
  10. Let the Whole Grain Dessert Pizza cool a while before icing – or it will melt right into the fruity goodness and you’ll not get the full joy of knowing it’s there!

Best Blesings,
Donna Miller

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Hot Cream of Rice Cereal made with the Wondermill Jr. Deluxe


I remember growing up and my mom would fix the boxed Cream of Rice Cereal for me.  As a matter of fact, I had some of it when I went to visit her last time. Ah the comforts of a childhood memory and the warm tasty treat of ‘love in a bowl’ was just about to over take me and transport me to simpler times …until…. I flipped over the box and just about flipped out of mind mind!

Being grown and somewhat of a ‘food detective’ it was only habit. Why oh why could I not stay blissfully unaware?  But… now I know.  Uncle Ben smiled at me with his steamy bowl of Gluten Free Hot Cream of Rice Cereal. All the while, unbeknownst to me, in it was also: Ferric orthophosphate (also known as iron phosphate, is an inorganic chemical containing iron) and Hydrochloride, just to name a few extra ‘bonus’ ingredients.  I just want RICE in my Hot Cream of Rice Cereal.  Seriously?

Then I wondered if that was something that could even be done?  Yes.  Yes it can!

BWHG-MGH Cream of Rice 2You can mill whole grain rice (white or brown) in the Wondermill Jr. Deluxe to achieve the same coarseness as the boxed imposter and simply cook it with twice the amount of liquid and cook for twice as long.  Stir upon occasion to keep from clumping and you’re golden. (see chart below and double liquid and time)

Simple enough! There you go.

But what if you want that ‘instant’ gratification of the childhood favorite but don’t want BWHG-MGH Cream of Rice 1all the additives and ‘enriching’?  Problem solved.  Simply dehydrate your cooked rice in a dehydrater and mill in the WMJD to the coarseness you desire.  Then you can use the same Rice Cereal to Liquid ratio as “instant rice cereal’ (see chart below).

When done the possibilities for toppings are endless!  From bananas and coconut shreds to my favorites, raisins and nuts and all the other savory or sweet options that await.

This comfort food doesn’t have to have uncomfortable ingredients to be instant and enjoyable again.

So enJOY!


Stove Top Directions 1 Serving 2 Servings 4 Servings
Water 1 Cup 2 Cups 4 cups
Sea Salt dash 1/2 tsp 3/4 tsp
Home-made Instant Cream of Rice Cereal 1/4 Cup 1/2 Cup 1 Cup
  1. Bring *water and salt to a  boil.
  2. Gradually ad Home-made Instant (or Fresh Milled) Rice Cereal . stirring constantly with wire whisk until well blended.
  3. Return to a boil.  Then reduce heat to low; simmer, *uncovered, 30 seconds or until thickened, stirring constantly.
  4. Remove from heat; cover. Let stand 1 minute. Stir well before serving.

*For Fresh-milled (not pre-cooked and dehydrated) double the water but nothing else.  Also cover rather than uncovered and set a timer to stir every 5 minutes while it is on low until all the liquid has cooked into the cereal (approx. 15-20 minutes). Then follow remaining instructions.

BWHG-MGH Cream of Rice 3

I hope you’ll enjoy this easy to create instant or from scratch warm memory with your family some morning soon!

Best Blessings!

Donna Miller


Stove Top Directions 1 Serving 2 Servings 4 Servings
Water 1 Cup 2 Cups 4 cups
Sea Salt dash 1/2 tsp 3/4 tsp
Home-made Instant Cream of Rice Cereal 1/4 Cup 1/2 Cup 1 Cup
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Whole Wheat White Cheddar Rosemary Scones


I love scones of any kind, but I have usually made the sweet variety.  Venturing into savory scones, I decided to make some that incorporated a few of my favorite flavors: rosemary and cheese!

I served these scones warm from the oven with roasted chicken, gravy, and vegetables.  They were a perfect addition to the meal, though they threatened to steal the show!  The next day, I made chicken salad and served it on these scones, which was a fantastic combination.

The rosemary flavor comes through in a beautiful way, and these scones will complement so many different dishes.

Whole Wheat White Cheddar Rosemary Scones
adapted from here

2 cups whole wheat flour, freshly ground
1/2 tsp. sea salt
1/4 tsp. black pepper
2 tsp. dried rosemary
1 Tbsp. baking powder
6 Tbsp. cold butter, cut into pieces
1/2 cup freshly grated white cheddar cheese
1/2 cup milk + 2 Tbsp. milk or cream (I used whole milk)

Grind wheat in the WonderMill.

Preheat your oven to 425 degrees.

In a large mixing bowl, combine flour, salt, pepper, rosemary, and baking powder.

Cut in butter and cheese using a pastry cutter, until pieces of butter are well combined.

Pour in milk and stir just until mixture comes together.

On a baking sheet lined with a silicone mat or parchment paper, pat dough into a circle that is 8 inches across.  Using a sharp knife, cut into 8 equal pieces.

Bake for 18 minutes until golden brown.  Cool slightly, then serve with butter!


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Fried Green Tomatoes


When my husband and I went on our honeymoon to Charleston, SC, we enjoyed eating at tons of amazing restaurants.  It was so much fun to try new foods and restaurants every day!  One of the dishes we still talk about was a BLFGT from an adorable cafe near Rainbow Row.  A BLFGT is a bacon, lettuce, and fried green tomato sandwich!

I am not usually crazy about tomatoes on my sandwiches, but BLFGTs are quite delicious!  Fried green tomatoes are quick and easy to make, and they really jazz up an otherwise ordinary BLT.

Fried Green Tomatoes

1/4 cup cornmeal, freshly ground
1/4 cup whole wheat flour, freshly ground
1 Tbsp. olive oil
1 1/2 tsp. salt
1 tsp. pepper
1 egg
1/4 cup buttermilk
green tomatoes

Grind cornmeal in WonderMill; set aside.  Grind wheat in WonderMill; set aside.

In a small frying pan, heat olive oil over medium-high heat.

In a shallow bowl, combine cornmeal, flour, salt, and pepper.

Crack egg into another bowl and whisk.

Pour buttermilk into a third bowl.

Slice tomatoes, then dip each one in this order:
1) egg
2) buttermilk
3) cornmeal/flour mixture

Pan fry tomatoes in olive oil, turning once.

Lay cooked tomatoes on paper towels, and then serve.


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Go-To Whole Wheat Waffles


When I was compiling recipes for this post on go-to whole grain recipes, I realized I had never blogged my favorite EVER waffle recipe!  Just this one, this one, and this one.  (All good, but not my favorite one!)

You can easily add mix-ins to this recipe, such as nuts, blueberries, lemon zest, chocolate chips, etc.  It’s a great starting point for creating waffles your family will love!

I’m starting to shop around for a new waffle iron, since ours only makes two at a time so it takes waaaay to long to make all the waffles for our family (my girls can EAT)!  Do you have a waffle iron (that makes 4 waffles or more) that you particularly love?

Go-To Whole Wheat Waffles
adapted from here

3 cups whole wheat flour, freshly ground
1/2 cup sucanat
3 tsp. baking powder
1 1/2 tsp. baking soda
3/4 tsp. salt
1 Tbsp. melted butter, plus more for waffle iron
3 eggs
1 1/2 tsp. vanilla
2 1/4 cups buttermilk, see note*

Grind wheat in the WonderMill.

Preheat waffle maker.

In a large mixing bowl, whisk together flour, sucanat, baking powder, baking soda, and salt.

In a smaller bowl, mix together 1 Tbsp. melted butter, eggs, vanilla, and buttermilk.

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

Grease waffle iron by brushing with melted butter (or you can use cooking spray).

Fill waffle iron with batter and cook according to manufacturer’s directions.  I like to underfill my waffle maker so the batter doesn’t leak down the edges!

*Note: Add 2 Tbsp. lemon juice to a glass measuring cup, then add enough milk to make 2 1/4 cups.  Allow to sit for 5 minutes, then use in recipe in place of buttermilk.

Makes 18 waffles

We like to top it with honey (or maple syrup) mixed with melted butter (equal parts) to help it go further!  It tastes amazing!



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Whole Wheat Cranberry Orange Muffins


There’s just something about the flavor of cranberry and orange together!

If you hear one of my daughters say that I let her eat “cupcakes” for dinner Saturday night, don’t believe her.  I actually fed them these delicious, healthy muffins (among other healthy foods too, like fruit and cheese), which they thoroughly enjoyed!

I really like my muffins to be lightly sweetened, as muffins should be, but if you prefer them to be heading treacherously into cupcake territory, by all means, add more sweetener.  I think they’re great just like this!

Whole Wheat Cranberry Orange Muffins
    adapted from here

2 3/4 cups whole wheat flour, freshly ground
1/3 cup sucanat (or 1/2 cup if you prefer them sweeter)
1 Tbsp. baking powder
2 tsp. ground ginger
zest from one orange
1/4 tsp. Real Salt
1 1/4 cups milk
5 Tbsp. melted butter
1 egg
1 1/4 cups fresh or frozen (thawed) cranberries

Grind wheat in the WonderMill.

Preheat your oven to 350 degrees and prepare your muffin tin with liners.

In a mixing bowl, whisk together flour, sucanat, baking powder, ginger, orange zest, and salt.

In another bowl, stir together milk, melted butter, and egg.  Add wet ingredients to dry ingredients just until combined.

Gently fold in cranberries, being careful not to overmix the batter.

Divide into 12 muffin cups evenly.

Bake 15-18 minutes or until a toothpick inserted in the center comes out clean.


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Finnish Spice Cake {#BakingMyHeritage}


Spice Cake Easy & Delicious

Those who follow me on Instagram know that when I was in Michigan celebrating Christmas last year, I picked up a book called “The Finnish Cookbook” from a consignment store there, and proceeded to devour it… literally!

The Finnish CookbookMy mom is 100% Finn, born and raised in the large Finnish community found in the Upper Peninsula of Michigan. I’ve always been fascinated by certain elements of the Finnish culture, particularly the concept of “sisu“, and, of course, saunas!

After browsing and baking through this cookbook, though, I’ve come to realize that traditional Finnish cooking is grossly undervalued when it comes to world cuisines. Everybody’s familiar with the big guns: Italian, Mexican, Chinese, Thai, etc., but Finnish? Say what?

Spice Cake Baking My HeritageIn particular, I’m especially impressed with the Finnish “Coffee Table”, which equates more or less to British High Tea, and traditionally was regulated by rules and etiquette in much the same way. Many times, a formal Coffee Table was not considered complete unless it had 7 different sweets to offer, some of them quite intricate. I’m not sure how prevalent the Coffee Table is in modern Finn culture, but I’m on a personal mission to revive it in the American here and now. ;) Hence the Instagram hashtag #bakingmyheritage.

To start with, I’ve got one of the more decadent desserts offered by the Finns for the Coffee Table, but you would not believe how simple it is to make. And how absolutely delicious! It’s a cake, but it’s so easy, and has none of the fussiness typically involved in the cake-making business: no worry about ingredients being at room temp, no messing with beating butter and sugar forever and ever, etc. etc. Just mix and dump; bake. Done!Spice Bread Grind Sift Stir

Finnish Spice Cake
A delicious traditional Coffee Table cake hailing from Finland
  • 2½ cups freshly ground spelt (or white wheat) pastry flour
  • ½ cup coconut sugar
  • 1½ t. baking soda
  • 1 t. baking powder
  • ¼ t. salt
  • 1 generous t. cinnamon
  • ½ t. ground cardamom (or ground cloves)
  • ½ cup melted butter
  • 1 cup milk
  • ½ cup yogurt (or 1½ cups buttermilk to replace milk and yogurt)
  • ½ t. liquid stevia
  • Cinnamon Glaze (optional):
  • 1 cup powdered sugar (make your own by blending whatever kind of sugar you have in a blender until it’s powdered)
  • 2-3 T. milk, coconut milk, or kefir
  • 1 t. cinnamon
  1. Whisk together the flour, sugar, baking powder and soda, salt, and spices. Stir in butter, milk, yogurt (or buttermilk), and liquid stevia just until combined.
  2. Pour into a greased tube pan and bake at 350F for 30 minutes or until toothpick inserted comes out clean.
  3. Remove from oven and cool in pan for 10-15 minutes, then loosen sides gently with a table knife. Carefully overturn onto a serving platter.
  4. If desired, stir Cinnamon Glaze ingredients together in a small bowl until you have a smooth, pourable consistency. Drizzle over cooled cake before serving.

Spice CakeNotes:

I typically cut sugar in my baking recipes with stevia. Read this post here for complete instructions.

The original recipe called for ground cloves, but cardamom is also a popular Finnish spice, and I prefer it to cloves, so that’s what I used instead.

The original recipe suggests sprinkling sugar in the greased pan before adding the batter; I haven’t tried it, but it sounds delicious!

I always sift and weigh my whole-meal flours, because I find it results in a much better final product. If you don’t have a scale, sift the flour first, then measure. If you do have a scale, sift right into the bowl set on the scale.

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Whole Wheat Rosemary Focaccia Bread


Until recently, I thought making focaccia bread would be complicated.  I’ve learned that it’s actually very easy!  At our home, we love rosemary, so this bread it just perfect.  It’s a great side for pasta and for soaking up extra sauce.

You’ll want to start it mid-afternoon if you’re having it with dinner, but it also tastes good the following day.  Try slicing it lengthwise and topping it with meat and cheese for an AMAZING sandwich.
Whole Wheat Rosemary Focaccia Bread
adapted from here

3 cups whole wheat flour, freshly ground
2 1/4 tsp. quick rise yeast (1 packet)
1 1/4 cups warm water
1 tsp. salt
3 Tbsp. fresh rosemary, chopped and divided
3 Tbsp. olive oil
additional oil for brushing
coarse sea salt

Grind wheat in the WonderMill.

In a mixing bowl, combine yeast and warm water and let sit until frothy (about 5 minutes).  Add salt, 2 Tbsp. rosemary, olive oil, and flour.  Stir to combine.

Turn dough onto a floured surface and knead until smooth and elastic (about 5 minutes), adding additional flour as necessary.

Coat mixing bowl with oil.  Shape dough into a ball and place in mixing bowl, turning once to lightly coat with oil.  Cover with a towel and let rise in a warm place for 30 minutes.

After the dough has doubled, punch down the dough.  On a floured surface, shape dough into a rectangle that is 1 inch thick.

Transfer dough to a baking sheet (use parchment paper or grease the pan).  Using your fingers, press holes into the dough in rows (about an inch apart).  Sprinkle with 1 Tbsp. rosemary and coarse sea salt.  Brush lightly with olive oil.  Let rise for 20 minutes while oven is preheating to 350 degrees.

Bake the loaf for 30-35 minutes at 350 degrees until lightly golden brown.

Serve with herbs and dipping oil or butter.


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