Whole Wheat Rosemary Bread (Vegan)


Rosemary Bread 3

If you are enamored with the bread that is served at Romano’s Macaroni Grill – but don’t like the white, processed flour that it’s made with – then you are in for a whole wheat treat! :)

Whole Wheat Rosemary Bread

Makes 2 Small Appetizer Loaves

First mill about 2 Cups of Hard White Wheat Grain in your Wondermill

Now, gather all the lovely ingredients below:

  • Rosemary Bread 11/2 Cup Warm (100 degree) water
  • 2 tsp Organic Sugar
  • 1 TBS Coconut Oil
  • 2 tsp Instant Yeast
  • 1 1/4 Cup Fresh Hard White Wheat Flour
  • 1 TBS Vital Wheat Gluten
  • 1/2 tsp Sea Salt
  • 1 1/2 TBS Rosemary (I used a combo of fresh and dried)
  • t TBS Melted Coconut Oil*
  • 1/2 tsp Rosemary Reserved*
  • 1/2 tsp Coarse Kosher Salt*

Three different directions below… (:

By Hand Directions:

Place first 4 ingredients in a mixing bowl in the order given.  Using a spatula or large spoon, mix to combine. 

Mix next 4 ingredients in a separate bowl or baggie.  

Add to wet mixture 1/2 cup at a time while stirring with spatula or large spoon.  Remove to oiled surface for kneading when dough becomes too stiff.

Alternate between oiling the surface and flouring the surface and knead for at least 10 minutes or until two finger poke bounces back quickly.

Move to an oiled bowl to rise for about 25-30 minutes in a warm (80 -90 degree) area.

Once risen, punch down to remove air bubbles and see Shaping Directions Below….

WonderMix Directions:

Place first 4 ingredients in mixing bowl in the order given.  Using dough hook, take for a little spin. 

Mix next 4 ingredients in a separate bowl or baggie.  

Add to wet mixture 1/2 cup at a time while dough hook is going.

Cover with lid and let knead for 5 minutes.

Move to an oiled bowl to rise for about 25-30 minutes in a warm (80 -90 degree) area.

Once risen, punch down to remove air bubbles and see Shaping Directions  Below….

Bread Machine Directions:

Place first 8 ingredients in bread machine pan in the order given. Turn on to ‘dough setting’ and step away from the machine until duly noted otherwise by beep. :)

Rosemary Bread 2Shaping Directions: 

Cut dough into thick 5 x 5 squares leaving the edges exposed as cut.  This gives the dough a nice free from feeling and helps crisp up the edges while it cooks.

Place each on a cookie sheet or pan that has been sprayed or oiled. Now brush with melted coconut oil and sprinkle with remaining Rosemary and Coarse Kosher Salt.  Do a little PAT DOWN to push the toppings into the top of the dough.

Allow to rise for approximately 25 minutes in a warm  (80 -90 degree) area. 

Preheat oven to 375 

Once placed in the oven, lower the heat to 350 and bake for 18 minutes or until golden brown!

Serve (a whole one to yourself and share the other one on the table –  oh no, I mean) Serve with Olive Oil and herbs for dipping!


Rosemary Bread 5

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Mini-Pumpkin Bundt Cakes (Vegan, Whole Wheat)


Whole Wheat Pumpkin Mini-Bunt Cakes Vegan


  • 1/2 Cup Nut or Coconut Milk
  • 1/2 Cup Water
  • 1/4 Cup Melted Coconut Oil
  • 1/2 Cup Honey (not always a vegan option) or Evaporated Cane Crystals
  • 1 TBS Ground Flax Seed
  • 1 Cup Freshly Milled Hard White Wheat
  • 1 Cup Freshly Milled Soft White Wheat
  • 2 tsp Aluminum Free Baking Powder
  • 1/2 tsp Sea Salt
  • 1/2 tsp Ground Cloves
  • 1/2 tsp Ground Nutmeg
  • 1/4 tsp Ground Ginger
  • 1 tsp Cinnamon
  • 1/2 Cup Pumpkin Puree
  • 1/2 tsp Pure Vanilla Extract
  • 1 TBS Powdered Sugar (set aside)




0129151721 1028151049In the bowl of the WonderMix or a Mixing bowl combine the first six (6) ingredients.  Yes, the ground flax seed needs to go into the liquid so that it can begin to become gel like.

Using the cookie dough beaters (four wires) whirr the contents until just combined.  Set aside while you combine the dry ingredients.

1028151054aNow in a separate bowl combine the dry ingredients (items 7-14 in the ingredient list above).


Stir together to combine and mix spices, salt and soda evenly throughout the flour.

Return to the wet ingredients combination.  The liquid should appear a bit thicker thanks to the ground flax seed.

Add the Pumpkin Puree and Vanilla extract and whirr until combined.

Scrape sides if needed.

Add the dry mix in as the beaters are going on low.  Stop when all is combined (this is a super fast mix – resist going longer or baked good will be tough).

Pre-heat oven to 400

Prepare mini bundt pan.

Fill each to about 1/2 full so that the center stem is high above the batter. I filled mine too full, so the bottoms made a crown (like a muffin) which made it lose the better image of a bunt cake.  But hey, taste reigns supreme over looks anyway, right? :)

Bake for 20 minutes and when done turn out to a wire rack to cool.

Sprinkle with powdered sugar and enJOY!



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Nutty Indian Pudding Anadama Bread


Nutty Indian Pudding Anadama Bread


Well to be honest, this recipe was a happy accident.  I wanted something more substantial than Indian Pudding on this fall day, but something with a bit of a deep warmth and staple feeling to it.   So out of my desire to have the flavor of fall, the multiple grains and bake – I just made this up.  Yes, I’m sure the name is a dead giveaway that it’s not your average loaf of bread.

There are a lot of players on this team, but the variety of flavor and texture makes this a hearty bread that’s sure to be a star of the meal on it’s own.



  • 1 1/4 Cups very hot (130-140 degree) water
  • 1/2 Cup Freshly Milled Corn Meal
  • 1/4 Cup Evaporated Cane Juice Crystals
  • 2 TBS  Quinoa
  • 2 TBS Amaranth Seed
  • 1 TBS Peanut Oil
  • 1/4 Gluten Flour
  • 3 Cups Freshly Milled Hard White Wheat Flour
  • 1/2 tsp Sea Salt
  • 1 1/2 tsp Instant Yeast
  • 2 TBS Toasted Sunflower Seeds
  • 2 TBS Toasted Pumpkin Seeds
  • 2 TBS Chopped Dates



1026151021Combine first 7 Ingredients together in the base of your WonderMix or Bread Machine.

Take it for a little bit of a spin but let it all sit there for at least 15 minutes, potentially 30.  Mine sat for about 15 and the whole grains remained a bit crunchy, but I like that.  So it’s up to you.

1026151024aThen add the molasses and spin again.

Now add the yeast and at least one cup of the flour. Spin until smooth and glossy.

Like pictured below:


Now add the salt and one Cup of flour at a time until dough ball begins to form.

Cover and let knead for about 8 minutes.1026151040

When that part of kneading is done you can add the pumpkin seeds, chopped dates and sunflower seeds.

Knead again for about 2-3 minutes.


When the final kneading is done remove the dough into an oiled bowl and allow to rise for about 30 minutes in a warm (85-95 degree) place.

1026151121aAfter risen, remove from bowl and flatten out all the air bubbles.

Prepare a bread pan, shape bread into loaf as usual and let shaped bread rise a second time for about 25 minutes.


<- Not Yet Risen1026151219a

     Baked ->



Bake at 350 degrees on a center rack for 23-25 minutes.  Remove from pan and cool on wire rack for at least 15 minutes before slicing.

Oh who am I kidding?

I cut into this in 5 minutes… that’s why the pictures have a bite out of that end slice :)

EnJOY it warm and buttered…. HHhhmmmmmm!



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Whole Wheat Apple-Berry, Cream Cheese Danish


Whole Wheat Apple-Berry, Cream Cheese Danish

By Donna Miller of Millers Grain House

We picked the very few blackberries that there were around our property yesterday.  The birds got to them before we could.  But we also had some apples that resembled ‘shrunken heads’ in the very bottom of the refrigerator drawer…it was time to get creative!  So with the few ingredients and fruit fast approaching unworthiness, this recipe was born!

I hope you enJOY!

Danish 16

Dough Ingredients:

  • 3/4 cup milk
  • 1 egg
  • 2 TBS butter cubed
  • 3 TBS Agave Nectar
  • 3/4 tsp Ground Cinnamon
  • 1/8 tsp Ground Nutmeg
  • 1 1/2 Cups Hard White Wheat Flour
  • 1/2 tsp Sea Salt
  •  1/2 Cups Soft White Wheat Flour
  • 1 1/4 tsp Instant Yeast

Danish 2Before starting the dough – set out the cream cheese to soften and make your fruit filling and set aside.

Fruit Filling Ingredients:

  • 3 Cups of cubed Apples
  • 1/2 Cup fresh berries
  • 1/2 tsp vanilla

Put all of this into a pot that has a secure lid and set on a medium-low burner.  No need to add water, the apple juice will be enough as it cooks. Stir occasionally until most apples are soft.  There is NOTHING artificial in this filling but wow that color is vibrant, wouldn’t you say?  :)

Danish 1

 Now make the dough in your bread machine or your WonderMix.

Simply put into the mixing pan in the order given.  If using a bread machine, set on dough setting.  If using the WonderMix, you’ll want to knead for about 10-15 minutes.

Allow dough to have one rise in a warm (80 degree) place.

While rising, make your cream cheese layer for the bottom.

Cream Cheese Filling:

  • 8 oz of softened cream cheese
  • 2 TBS Powdered Sugar
  • 1 tps Almond Extract
  • 1 TBS Milk

Blend together until smooth and set aside.

Danish 3Once dough has finished with it’s first rise, punch dough down and roll out into an oblong ‘jelly roll’ on parchment or aluminum foil.

Then spread the cream cheese mixture in the middle taking up approximately 1/3 of the dough (the center).Danish 5

Danish 4Then drain the fruit mixture and spoon it over the top of the cream cheese.

Leave some room on the sides and edges because the fruit tends to ‘run away’ while this bakes.

Now with a pizza cutter, cut equal amounts of diagonal slits on each side of the filling.  See image below for the example:

Danish 6 Then lift one side across and then the other working your way down until it is all finished. Danish 7

Danish 8

Danish 9



Tuck the ends in and up slightly to hold the filling in like a bowl.

Sprinkle with sugar and gently transfer to a baking dish (on the foil or parchment) allow to rise in a warm place for 20 minutes.

Danish 10


After risen, preheat oven to 350 and bake for approximately 25 minutes until golden brown.

Drizzle Frosting:

  • 1/2 Cup Powdered Sugar
  • 1 tps Almond Milk
  • 1/2 tsp lemon juice

Mix together until smooth and drizzle over the danish when it has cooled.

Danish 13

Slice, Serve and Enjoy!

Danish 14

Danish 15

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Whole Wheat Bread Machine Sourdough Bread


I’m going to admit a weakness that I’ve likely shared on this before: I have struggled with making Sourdough Bread.  But I’m happy to now say, the reports of my utter failures have been greatly exaggerated. :)

I have now made a recipe that works well and my husband (the resident sourdough fan) is quite pleased!  Let me share it with you!

Whole Wheat Bread Machine Sourdough Bread 

By Donna Miller of Millers Grain House

Makes a 2lb Loaf



  • 2/3 Cup of Sourdough Starter*
  • 1 Cup Warm Water (approx 110 degrees)
  • 1 TBS Evaporated Cane Juice
  • 3 3/4 Cup Freshly Milled Hard White Wheat
  • 1 tsp Sea Salt
  • 1/4 Cup Vital Wheat Gluten
  • 2 tsp Instant Yeast
  • 1 tsp Ground Flax Seed (soaked in 3 tsps water)
  • Sesame Seeds


Stir the starter with a wooden spoon. It should resemble a pancake batter. Measure out the 2/3 Cup and pour into bread machine pan.

Place remaining ingredients into the bread machine in the order in which they are listed.

Set machine to dough setting and… well wait for the beep!

You can use all the same ingredients in your WonderMix.  And knead for 10-15 minutes before the first rise then follow loaf shaping steps etc below.


0629150936aShape as your normally would for a loaf of bread. 0629150939

Now brush with soaked ground flax seed (this will be kind of gooey) and sprinkle on sesame seeds then score the top with a sharp knife.


Why would I score and seed this loaf of bread?

Because of the sourdough flavor. This is not really the best for breakfast toast or PBJs so we reserve it for the more hearty sandwiches and grilled cheese. :)

Let rise in a warm (80-90 degree) place to rise.

Once risen, preheat oven to 375 degrees F.  As soon as you place the loaf in the oven on the center rack and close the door – bump the oven temperature down to 350.

Let bake at the now 350 temperature for 28 minutes.

0629151051bWhen done, remove to cooling rack and resist the urge to cut for at least 10 minutes.

Are you kidding me? I couldn’t wait! I had to taste it! :)

Admittedly, I was afraid this would be a heavy, dense loaf of bread. Because it is a slightly stiffer dough than I’m used to.  But I was very happy to report that this tangy loaf was fluffy and light with just enough sourdough flavor.

See Starter Recipe & Feeding Below…

blog-Header-WonderMix*Sourdough Starter Recipe, Feeding & Keeping

Recipe Ingredients:

  • 2 Cups Warm Water
  • 2 Cups Freshly Milled Hard White Wheat
  • 1 TBS of Evaporated Cane Juice
  • 1 TBS Instant Yeast

Mix all ingredients in a 2 quart bowl (needs the room to bubble).

Cover mixture with a towel or paper towel (not plastic – it must ‘breathe’).

The mixture will start to bubble within just a few minutes.  It should double in size but then as it ferments, it will subside.

Allow the mixture to sit covered in a warm place (occasionally stirring in the separation) for 3-5 days.  After day 1 I moved my mix to a jar for easier mixing and storage.

After the bubbling subsides and the smell is yeasty/sour it is ready to use (as above).


After you have used it (as above) ad 2/3 Cup Warm Water & 2/3 Cup Fresh Milled Flour back in and combine.

The bubbling process will start again but not as much as the first.

Cover and leave in a warm place for at least 12 hours (up to 24) before returning to the refrigerator.


Starter can be kept in the refrigerator indefinitely.  You just have to remove 2/3 cup and repeat the feeding as above every week to a couple of weeks.

Baking a new loaf of Sourdough Bread once every week to two weeks will help you keep the starter fed.


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Savory Whole Wheat Zucchini Herb Rolls


These Savory Whole Wheat Zucchini Herb Rolls can be made Vegetarian or Vegan but don’t let that keep you from serving them with your most hearty (or meaty) meal!  

Zuc Rolls Header

It’s summer and zucchini are usually prolific growers so I had to do something with the ones we had that were about to go bad.

The typical zucchini bread is a sweet, batter bread that is akin to banana bread.  My more savory version is meant to be a highlight to a meal rather than a sweet snack.  I hope you enJOY!


  • 1/2 Cup warm water (between 100 -114 degrees)
  • 2 TBS Honey (Vegan – use Evaporated Cane Juice/Crystals)
  • 1 TBS Olive Oil
  • 1 1/2 tsp Instant Yeast
  • 3/4 Cup Shredded Raw Zucchini
  • 2 3/4 Cup Freshly Milled Hard White Wheat Flour 
  • 1/2 tsp Dried Italian Herbs
  • 2 tsp Sesame Seeds (divided – using 1 tsp each)
  • 1/2 tsp Sea Salt
  • 1/4 tsp Garlic Powder 

Zuc Roll ingredients

After milling  your flour (I use the Wondermill) gather all your ingredients to make sure you have enough of everything before you begin. 

You may use a bread machine for this entire recipe by simply putting the ingredients into the pan in the order listed. Turn on to dough setting. Then when finished remove and shape as below.

For the sake of how I made these (need to match the pictures) and for those who prefer the ‘by hand’ method….here are more instructions:

zuc roll step 1

1) Combine the first three (3) ingredients into a bowl or in my case, I’m using the WonderMix.  

2) Stir until well combined. Now add the 1 1/2 tsp of Instant Yeast.  (be sure the water is lower than 115 degrees to avoid killing the yeast). There is no need to ‘proof’ this because it’s instant yeast so let’s move on. 


4) Stir in all the shredded Zucchini

5) Now turn on machine (or by hand) stir in one cup of flour at a time…

6) After at least the first cup of flour (but don’t wait until after all the flour) add the Sea Salt, Garlic Powder, Dried Herbs and one (1) tsp of the Sesame Seeds.

7) Finish adding flour until ready to knead.

8) Knead by hand or by WonderMix. for a minimum of 10 minutes or until gluten has formed to make the dough very springy when poked.

zuc roll risen9) When finished place in a bowl and a warm (80 degree) location and allow to rise until doubled. 

10) After rising until doubled (approximately 30 minutes at that warm temp) knock out all large bubbles and begin to shape into oblong rolls.  Pinching the under belly of the roll to keep the ugly side (and seems) down onto the pan.zuc rolls shaped

11) Arrange them side by side, almost touching, in a low metal pan that has been sprayed or greased.

12) Brush with an egg wash (Vegan option use Aquafaba or Flax seed gel) and sprinkle with remaining Sesame seeds and other optional herbs (I added some dried chives).

zuc rolls baking13) Allow to rise until all sides touch.  

14) Par bake in a low 250 degree oven for 30 minutes.  Our house was hot so I par baked mine in the All American Sun Oven.

15) Remove to cool completely on a wire wrack.  Then bag and freeze for warming in the future!

zuc rolls tear and heat

The reason we bake these low and then freeze them is because the recipe makes so many.  This allows us to break off what we need and lightly toast/reheat them in the oven just as dinner is finishing.  Like the ‘brown and serve’ dinner rolls that are made of junk you can get ready made at the store. 

These are better, and can be used the same exact way!

I hope you’ll give this a try! If you do or you make any variations to this recipe, I’d love to hear how it all turns out!  Please leave a comment below…

Until next time…

Best Blessings!


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Chicken and Whole Wheat Dumplings



Chicken & (whole wheat) Dumplings are an absolute comfort food!  It’s also a dish that helps you to use up portions of a roasted chicken, home-made stock and even some left-over veggies.  This makes it a belly-filling, budget-friendly meal for sure!

Most people don’t realize that you can make tender and healthy whole wheat dumplings in a flash. Unlike white flour dumplings, the whole wheat dumplings boosts the filling factor with wholesome bran and vitamin E.

Before making the dumplings, bring a ‘picked over roasted chicken’ (one previously roasted and now is just some meat clinging to the bones and some skin) to boil in just enough water to cover it when it’s been disassembled (split, laying as flat as possible in the base of a pot).

Bring to a boil.  Add some seasoning and salt to taste (nothing chunky yet). Allow to boil until the water resembles broth.  Not wimpy broth but seriously thick broth.  To quote a friend of mine, wimpy broth looks like: “A chicken might have just walked through the water”.  Make sure it is deep with the chicken flavor.

Strain broth out through a sieve or colander and set aside while you de-bone the meat left on the chicken.

Put chicken meat and broth into a large enough pot to accommodate the upcoming addition of a pound of dumplings :) .  At this time you can also add in any extra veggies or chunkier seasoning such as onions, peas, carrots, celery, etc.

Bring to a low while you prepare the dumplings.


Whole Wheat Dumpling Ingredients:

  • 2 Cups Freshly Milled Soft Flour milled in your WonderMill
  • 2 tsp of baking powder
  • 1/2 tsp sea salt
  • 2 oz chilled butter
  • 2 oz chilled coconut oil*
  • 1 Cup low fat Milk

*If you do not have coconut oil you can use a total of 4oz of chilled butter.


Mix together all the dry ingredients with a fork or whisk in a large bowl.

Using your fingertips rub the chilled butter/coconut oil into the dry goods until the mixture looks like a coarse meal or crumbly.

Make a well in the center of the crumbly mixture and the pour in the lovely tangy buttermilk.

Mix with a large spoon to combine everything.

Now bring the pot of ‘chicken soup’ up to a higher boil.

You have two dumpling options now:

  1. Use the dough as ‘drop dumplings’ and simply drop each by a spoonful into the boiling ‘chicken soup’ above.
  2. Dust your hands and knead inside the bowl until all the flour has been picked up and roll them into balls to drop in (as pictured above).

As each dumpling is added the broth will automatically thicken with the offset of the starch. Please note – drop dumplings with thicken the broth more than balled ones and will likely be smaller dumpling pieces – but still tasty!

Once all the dumplings float to the top, you are ready to serve and enJOY the bowl of comforting, whole grain goodness!


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Gluten-Free, Vegan, Whole Grain Muffins


gluten free vegan multi grain muffinsDon’t let the name fool you – these are actually quite good muffins.  And if you are trying out gluten-free, vegan foods these are so much better that they’ll blow the ‘store bought’ muffins right out of the cupboard. :)

The trick is using things to ‘moisten’ the muffin such as the brown sugar, the puree and the liquid sweetener along with the richness of the coconut oil.  This helps these not to be dry and boring like most of the gluten-free and vegan baked goods from the store.

Gather all your goodies and tools and let’s begin playing with our food!



  • 3/4 Cup Fresh Milled Brown Rice Flour
  • 3/4 Cup Fresh Milled Oat Groat Flour
  • 1/2 Cup Fresh Milled Other Gluten Free Grain Flour (Millet, Amaranth, or Teff, etc)
  • 2 TBS Aluminum Free Baking Soda
  • 1/2 tsp Sea Salt
  • 1/2 Cup Organic Brown Sugar
  • 1 tsp Cinnamon
  • 1/4 tsp All Spice or Nutmeg
  • Up to 1/2 Cup of Dry Options such as nuts, raisins, etc.
  • 3 TBS Honey or Agave Nectar
  • 3 TBS Fruit Puree (applesauce, prune puree, pumpkin, mashed banana etc)
  • 1 Cup Almond or Rice Milk
  • 1/2 tsp Vanilla Extract (omit if using vanilla milk replacement)
  • 2 TBS Ground Flax Seed
  • 1/4 Cup Melted Coconut Oil

First Mill Each grain separately in the WonderMill on Pastry Setting.

Next in the WonderMix , combine all the dry ingredients ( first 9 including the dry mix in additions) and spin a few times with the four blade batter whisks until combined.


In a separate bowl or very large measuring cup (4 cup size) combine the remaining ingredients (including and especially the ground flax seed).

Mix them well with a fork and let the mixture sit for 5 minutes before proceeding.

0129151720a0129151721Side Note:  Grinding flax seed is easy in a coffee grinder or the Wondermill Jr. using the steel burrs.

Ground flax seed is the binder that acts as an egg replacement for many vegan recipes. gluten free vegan multi grain muffins mix


Now return to the dry mixture and add ALL the wet mix at the same time into the WonderMix while it is on low.

Let it spin around just a few times until the mixture is well combined.

Spray muffin tins and begin to preheat oven to 400 degrees F.

Fill each tin 2/3 of the way full with mixture. Fill any empty muffin spots with water for even heat distribution while cooking.

Bake for 20-23 minutes.

Remove muffins from tins and allow to cool on wire wracks.

While muffins are warm, let me suggest that you mix some molasses in with coconut oil and ‘butter’ the muffin to enJOY!

gluten free vegan Coconut Oil Molasses Fake Butter


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Peanut Butter & Chocolate Whole Grain Protein Bar


Peanut Butter chocolate Whole grain power packed protein bars

You’ll be amazed at how easy it is to make your own tasty protein bars at home.  This recipe is a good base for you to play with and add in what you like to make this convenient and healthy snack for your family.

This recipe is gluten-free and vegan.  You don’t have to make it that way, but this one happens to fit both of those dietary needs.

First, gather all your ingredients so you’ll know if you need to make substitutions or changes:


Protein Bars Ingredients

  • 3/4 Cup Chocolate Almond Milk
  • Stevia to taste
  • 1/4 Cup of Rice Flour (milled on Pastry in your Wondermill)
  • 1 TBS Ground Flax Seed
  • 1/2 Cup of Chocolate Protein Powder (in this case Vegan)
  • 2 TBS Brown Sugar or Succanat
  • 1 tsp Vanilla Extract
  • 1/2 Cup Peanut Butter
  • 1/4 Cup Melted Coconut Oil
  • 1/2 Cup Peanuts
  • 1/2 Cup Pecans or Toasted Sun Flower Seeds
  • 1 Cup Natural Crisped Rice Cereal
    • 1 Cup Gluten-Free Rolled Oats

Protein Bars 3

First, as with many gluten-free recipes, soaking the rice flour is important to avoid the gritty texture of the flour.  Also since this is vegan, the ground flax seed needs to be soaked as well.  So we mix together the following ingredients:  Chocolate Almond Milk, Stevia (usually about 12 drops liquid), Rice Flour, Ground Flax Seed.   Now let this all sit mixed together for at least 1/2 an hour.

Once the mixture has become thick and the rice flour seems less gritty, add it into your WonderMix.  Then add in the Protein Powder, Peanut Butter, Sugar, Vanilla, Coconut Oil, all nuts and oats (Everything but THE RICE CEREAL) and combine using either one of the mixing beaters.

Protein Bars 4

NOW that all  of that is well mixed. Remove the beaters and replace with the dough hook.  This will mix the rice cereal in without pulverizing it and allowing it to keep crisp while getting well incorporated.  Use the hook until all looks well mixed.

This should be a very dry mix when done.


Preheat oven to 350.

Now line your 13 X 9 pan with parchment paper and pour mixture into the center.0225150822a

Pat carefully with greased hands to make this a dense and compact bar that should be about 1/4 to 1/2 inch thick.

Bake at 350 for 20 minutes.

You may want to pat this again as it is cooling so that as much of it sticks together as possible.

Remove and allow to cool completely before icing*.

0225150939*Optional Icing – Ice by combining 1/2 Cup Peanut Butter and 2 TBS Powdered sugar. Spread on top and allow to cool to slightly hardened before cutting.

Cut with a large knife, share and enjoy!


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Outrageous Omega Cookies (Vegan, Raw, Whole Grain, Gluten Free)


These “Outrageous Omega Cookies” are Vegan, Raw, made with Whole Grains and also Gluten Free.  How’s that for hitting a lot of different eating styles?  Pretty good, huh?  Not to mention my omnivorous, chocolate-chip-cookie-loving husband raved about them for days after they were gone! I’d say they are a hit!  I hope you’ll try them no matter your dietary needs.

Calling these “Outrageous Omega Cookies” may seem like a really weird name, I know.  But that’s just what they are to me; the ‘end all’ cookie loaded with healthy omega oils (not greasy). They are outrageous too.  I think you will agree even if you’re not vegan, or need to be gluten free or on a raw diet. By the way, they can be baked too if raw is not your ‘thing’.

Great, now I’ve made myself want them again just typing about them.

Enough talk; let’s make cookies!

Outrageous Omega CookiesIngredients:

  • 1/4 Cup Unsweetened Plain Almond Milk (Using Vanilla, omit vanilla extract)
  • 2 TBS Ground Flax Seed
  • 1 tsp Chia Seeds
  • 1/4 Cup Rice Flour
  • 1/4 tsp pure vanilla extract
  • 1/4 tsp Sea Salt
  • 1/4 tsp Aluminum Free Baking Powder
  • 1/2 tsp Cinnamon
  • 1/4 Cup Extra Virgin Raw Cold Pressed Coconut Oil in solid form (under 76 degrees)
  • 1/2 Cup Brown Sugar or Sucanant
  • 1 Cup Toasted Gluten Free Rolled  (Old Fashioned) Oats
  • 1/4 Cup Chopped and/or Dried Fruits of Your Choice
  • 1/4 Cup Chopped Nuts of Your Choice (Suggest Walnuts for even more Omega 3s)
  • 2 TBS Hemp Hearts

This looks like a super long list of ingredients for someone who prefers making simple ingredient dishes, but trust me, all the pieces of this puzzle fit together for one outrageous cookie!

*To toast rolled oats spread them on a dry cookie sheet and place in a 350 oven for 5-10 minutes.  Allow to cool completely before using.

0129150815aSo let’s start by gathering everything together and make sure there is enough of each ingredient on hand.  Wouldn’t that be a bummer… you get all excited to have these amazing cookie and you’re missing something!  :(0129150811

Ok, but you’re not. Phew!

So simply mill about 1/4 Cup of whole brown rice in our Wondermill or Wondermill Jr. Deluxe set on pastry setting.

There will be a tad excess but not much.

0129150823Then, in a small bowl, mix the 1/4 Cup of Freshly milled Rice flour in with your Almond milk.  Mix until well incorporated.

0129151720aAfter mixing that in, add the 2TBS of Freshly Ground Flax Seed (which you can grind in a coffee grinder or with the steel burrs of a Wondermill Jr. Deluxe).

Remember it needs to be ground flax seed, not the whole seed.  Because when flax is ground it helps to make the binder that 0129151721replaces the egg. Also, the Omega Oils  are absorbed into your system better when they are ground.  Flax seed alone can ‘move right through’ whole. :)

Now add the Chia Seeds to the Almond milk and stir.  Take a little break from 30 minutes to a couple of hours and walk away from your Almond Milk, Rice Flour, Ground Flax & Chia mix.  But check back from time to time.

Remember this is a raw cookie (or it can be baked) so no need to fret the refrigeration.

Your mixture is ready when the chia sees have plumped a bit and the rice flour no longer seems ‘gritty’ – the Almond Milk Mix seems more like a pancake batter consistency.

Add to the Almond milk Mixture the salt, vanilla, cinnamon and baking powder.

blog-Header-WonderMixAlthough the ingredient list seems extensive, this was one of the fastest batches of cookies I’ve made thanks to the WonderMix.  So I highly, highly recommend using it (and often!)0129151727

Cream together the Coconut Oil (in solid state) and brown sugar or sucanant until, well creamy.

Now add the spiced & salted Almond/Flax/Chia/Rice Flour mixture and blend until creamy.

0129151743cNow you add all the dry goodies: Toasted oats*, Nuts, Dried Fruits (we used apricots, cranberries, raisins and dates), nuts (we used pecans and walnuts) and then add the hemp hearts after all has been incorporated – just lightly combine those little tasty hearts in there.


If baking, preheat the oven to 350 with baking rack to center.0129151909

Spoon out in equal rounded TBS size, slightly flatten and put on a greased a cookie sheet. These won’t ‘spread’ much but you do want the edges to get done so give them some room.

Bake for 9-12 minutes and remove to a wire rack to cool.

0129151918If making the raw version, simply spoon out on parchment paper onto an Excalibur Dehydrator shelf.   Pack a little to hold shape.

Dry on 110 degrees for a minimum of 8 hours.  I am not a patient woman and it was all I could do to wait over night.  But they will do best if dried about 12- 18 hours. Remove to a wire rack until cool.

Immediately store in an airtight container…or eat!

I like that better – yes EAT and enJOY !

0130150858These are Raw & Baked Cookies Side by Side

A little bit of science about the Omega Oils in the ingredients:

  • 1 oz of flax seeds packs in 6388mg of Omega 3 (nearly 6 times the RDA) & 1655mg of Omega 6.
  • 1 oz of chia seeds packs in 4915mg of Omega 3 but just 1620mg of Omega 6. They are also loaded with calcium (1oz=18% RDA), fiber, and manganese.
  • 1 oz of Hemp seed hearts will provide 1100 Omega 3 and 2700 Omega 6 which is great Omega 3 to Omega 6 ratio.
  • Just 1/4 cup of walnuts provides 2.5 g of the Omega 3 essential fatty acid and ellagic acid which contains antiviral and antibiotic properties and is now found to have anticancer properties as well.

No wonder the name “Outrageous Omega Cookies” fits!  Hearth health, cancer fighting and vegan, raw and gluten free!  They’re even outrageously delicious.

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Best Blessings,

Donna Miller

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