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:

Ingredients:

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.

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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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Whole Wheat Garlic Knots

Whole Wheat Garlic Knots.  Why not? :)  That’s Amore’!

Oh how I wish I had some Italian Heritage!  Then I’d have an excuse for my love-affair with the cuisine!  But alas, not even a great great great anybody in my linage is Italian.

I will go ahead and say these Whole Wheat Garlic Knots may not be your best bet for a romantic dinner or Valentine’s Day addition but this is a tasty addition to any Italian meal (or precursor to any meal). They are a savory, decedent delight.

IMG_1387First things first… Mill about 2.5 Cups of  Hard White Wheat in your Wondermill or your Wondermill Jr. Deluxe. This should yield the amount needed for this recipe.

It seems like a lot (2lbs of dough) but you can shape them all, freeze the ones you’re not using and have them ready in a jiffy any other night that the garlic urge may hit you!

Now get ready to make the magic!

Knot Ingredients:

  • 1 1/2 Cups of Warm (110-114 degree) Water
  • 1/4 Cup Organic Sugar
  • 1 TBS Deep Green Extra Virgin Olive Oil
  • 1 Medium Egg
  • 1 1/2 tsp Flieshmann’s Instant Yeast (Bread Baking Yeast use 2 1/4 tsp)
  • 3.5 Cups Freshly Milled Hard White Wheat Flour
  • 1/4 Cup Vital Wheat Gluten
  • 1 tsp Garlic Salt (yes it’s overkill but who cares!)

Topping Ingredients:

  • 4- 5 Cloves of Raw Garlic – finely minced
  • Fresh Chives, Basil or Oregano Herbs cut into small pieces
  • Deepest, Fruity Olive Oil you can find.
  • Parmesan Cheese (optional)

blog-Header-WonderMixIn a bread machine, bowl or a WonderMix place the first 5 ingredients of the Knots.  Mix until the egg is incorporated.

Combine fresh milled flour, vital wheat gluten & garlic salt together.  Depending upon your mixing method this is how you will add this dry mixture to the liquid.

  • For a bread machine – Add all the dry on top and turn on to dough setting. Tah-dah!
  • For bowl & hand mixing – Add one cup at a time, combining each until too stiff to stir and must knead by hand.
    • Turn out onto an oiled surface and knead by hand 10 to 15 minutes until the two finger poke test shows a fast spring back.
  • For mixing in the WonderMix – Place dough cutter and dough hook in bowl and turn on.
    • Add one cup at a time until all is included while the WonderMix  does the work.
    • Cover with lid and let it knead for 5 minutes.

For both the WonderMix  and by hand, let dough rise in a warm draft free place until doubled in size.  In the bread machine this is usually done in the dough setting.

All Methods: After first rise, turn out onto an oiled surface and shape.

Shape by breaking off equal amounts of dough, rolling in a stocky ‘snake’ like cylinder and simply tie it in a knot.  Tucking ends in or under to avoid them browning to dark.

Place formed knot in lightly oiled pan (we’re going to over oil it shortly) and repeat until you’ve knotted all you desire.  Freeze the remainders immediately before rising.

After each is formed – pour an ample amount of deep, green olive oil over each knot and  top each knot with the minced raw garlic and herbs (and a sprinkle of Parmesan if desired).

garlic knots 2Now let these rise in a warm place (between 80-85 degrees works best) until doubled in size.

Preheat oven to 350

Don’t be surprised if as they rise the knots soak up some more of that oil…it’s ok…you won’t mind.

Bake at 350 for 15 minutes until golden brown.

Whole Wheat Garlic KnotsWhen done – remove to wire wrack to cool slightly.  These are best eaten warm.  But you won’t have to tell anyone to hurry to the table…the nose knows.  They’ll be there!

Serve with reserve of garlic oil and balsamic vinegar for dipping!   Buon Appetito!

For free whole grain recipes emailed to you each month, please consider signing up for my Newsletter Here

Best Blessings,

Donna Miller

Millers Grain House

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Whole Wheat Bread made with Wild Yeast

  

2013-04-01 18.35.12No yeast? No problem!  I’m often asked what to do if there isn’t any yeast available to buy or you run out in your food storage.  Well the fix is simply to revert to using whole foods and capturing wild yeast.

The process takes a bit longer (ok days longer) but it can be done with very good results.  Here’s how to cultivate the wild yeast and a recipe to try your own wild yeast.

Making Wild Yeast BreadThis is a 5 -7 day process. Did I say it took a good bit longer?  That’s an understatement.

Day 1: 1/4 Cup Organic Raisins in 1 1/2 Cups of Water

In a glass jar with a lid, that is large enough to contain a pint – put 1/4 Cup of Organic Raisins and 1. 5 Cups of water.

Screw the lid on the top and place in a moderately warm area of the kitchen.  I keep mine beside the refrigerator.

Two or three times today (Day 1) swirl the raisins around to loosen them.  Each time taking off the lid and replacing to allow some fresh air in.

Repeat this swirling and refreshing and visiting of these little ‘yeast seedlings’ called raisins for the next 2-3 days.  Each time giving them a swirl, a breather and replace the lid.

Making Wild Yeast Day 2By Day 2 or 3:  You should see the water has turned a deep tea color and some of the raisins are floating! YAY!  You’re doing it right!

This is not an exact science though, so don’t be dismayed if yours doesn’t look quite like this.  It will get there soon.

Keep the raisins in the water for up to 4 days or until most of the raisins are re-hydrated and floating.  They will resemble brown mini-grapes.

Now you’re ready to move to the next phase!

Before doing this next step – take the lid off of this concoction and take a good sniff.  :)  There should be a slight fermented scent if not a strong one.  If you don’t smell it AND if most of the raisins are not floating – you will need to start over.  This time leaving the lid off of the jar (replacing with a napkin or coffee filter) for part of the day each day to allow more airborne yeast to make it’s way into the mix. Put these raisins (that didn’t work) in some oatmeal or something.

Now.  The next phase of cultivating your wild yeast.

Strain the liquid out into a new clean jar that is capable of holding a quart. Re-purpose the raisins in another recipe. Don’t be tempted to use them again for cultivating yeast; they won’t work as well the second time.  I know. I tried. :/

Another 2-3 days of waiting, watching, swirling, lid-lifting and sniffing are ahead.  Yes, you read that right.  But the good news is – when you begin to see bubbles that stay on the top (they’re there when you wake in the morning) then it’s time to use the liquid gold wild yeast! FINALLY! Right?

Note –  Be prepared to begin baking this bread in the next 12-24 hours before you select the time to start this next phase. You have another day or so that the liquid yeast can wait.

Thoroughly mix 1 Cup of Hard White Wheat Flour (that you’ve freshly milled in your Wondermill ) into the jar of liquid gold wild yeast, cover with a napkin or coffee filter and…. yes, wait. Wait between 12-24 hours for the mixture in the jar to make a sponge as the yeast begins to consume the flour making wonderful bubbles! Making Wild Yeast Day 5

Ready?    Set?    Let’s make this bread already!

 Ingredients:

  • Your bubbly mixture of wild yeast and flour
  • 1 Tablespoon Olive Oil
  • 1/4 Cup  Organic Sugar
  • 2 ½ Cups of Freshly Milled HARD (red or white) Flour
  • ¼ Cup Gluten
  • ½ teaspoon Sea Salt

For Bread Machine: Put ingredients in in order given and set to ‘Dough Setting’ and be just a little more patient.  After which jump down to the double asterisks below. **

blog-Header-WonderMixBy Hand or with the WonderMix Deluxe: Mix the mixture, oil, sugar together in your mixing bowl. 

In a separate bowl, mix all your dry ingredients (flour, gluten, and salt)

Slowly add dry to the liquid stirring until too hard to use a spoon, then start the hand kneading process (or if in the WonderMix Deluxe – start with the dough hook and just keep it going!)

Knead (by hand or by hook) minimum 10 minutes (remember this yeast is a little more dormant and the water is not as warm as usual) – up to 15 minutes  – until dough feels elastic and looks somewhat satin.

Cover bowl with a clean cloth towel.

Let dough rise once in the bowl in semi warm place (approximately 85 degrees) approximately 30 minutes or until double the size it started.

LIGHTLY punch it down to get all the air out after it rose the first time.

**All above steps are usually done on ‘Dough Setting’ of your bread machine.

Turn out onto an OILED (not floured – it makes it heavy and dense) surface.

Shape as a loaf or other bread item you would make (buns, rolls, etc) and let rise in the baking pan until it has doubled in size.  Remember, this will take a bit longer – the loaf is not warm and the yeast is wild…so be patient but don’t wait too long or it will collapse! Watch the size to double!

During the last few minutes of rising, just before doubling, preheat oven to 375 degrees

Place loaf in center of 375 degree oven and AS you shut the door - lower the heat to 350!  This little extra punch of heat at the beginning will help the loaf to peak.

Bake 18-22 minutes on 350 or until the loaf taps like it’s hollow.

Cool on wire rack and store in airtight bag.

Wait at least 10 minutes before attempting to slice.

Use a serrated knife for best results in cutting.

ENJOY and never worry about running out of yeast again!

Making Wild Yeast Day 6Special End Note – Wild yeast can be cultivated with almost any dried fruit but raisins tend to work the best and lend the most consistent results. Play with your food and find out what works for you. 

For free whole grain recipes emailed to you each month, please consider signing up for my Newsletter Here

Best Blessings,

Donna Miller

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Triple-Chocolate, Low -Fat, Whole Grain Cookies

  

The New Year often brings healthier resolutions.  Low-fat ones or Whole Grain ones – this Triple Chocolate treat has you covered.  It’s important to allow yourself some treats to avoid feeling deprived.  This recipe helps to lighten the caloric load while also lighten your mood because – well – you get CHOCOLATE! :)

triplechoclowfatwholegraincookiesTriple-Chocolate, Low -Fat, Whole Grain Cookies

Makes about 1 1/2 dozen (18) 3 inch sized cookies

Ingredients:

  • 1/2 Cup Packed Brown Sugar
  • 1/4 Cup Coconut Oil*
  • 1/2 Cup Apple Sauce
  • 8 Drops Stevia Liquid (or 4 tsp dry powder)
  • 1/2 tsp Vanilla Extract
  • 1 Medium Egg (or 1/4 Cup Egg White)
  • 1/4 Cup Powder Cocoa
  • 1/2 Cup Soft White Wheat Flour Freshly Milled (in your Wondermill of course
  • 1/4 tsp Baking Soda
  • 1/4 tsp Salt
  • 1.5 Cups of Toasted Old Fashioned Rolled Oats
  • 1/4 Cup Semi-sweet Chocolate Chips
  • 1/4 Cup White Chocolate Chips

*If you choose to use butter in stead of coconut oil use unsalted or decrease salt to 1/8 tsp

triplechocing7

First gather all the players on the team to make sure you have enough ingredients.

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Toasting Old Fashioned Rolled Oats doesn’t take long and is super easy.  Just spread out an even layer on a dry cookie sheet and bake for about 15 minutes on 350 while you’re baking something else.  Give them a little toss every 5 minutes to make sure toasting is even. Store in an airtight container to keep crisp.

tostedo1

Now in the WonderMix Deluxe with the cookie whips (or a in large mixing bowl using an electric mixer) mix together the sugar, coconut oil, apple sauce, stevia & vanilla until smooth.  Then add the egg and blend until fully incorporated.  This seems like too much liquid, but don’t worry.

triplechocmix2Next add in the powdered cocoa and blend.

Mix the salt, whole wheat flour and baking soda together with a fork and blend this mixture in one 1/2 Cup at a time.  Then add toasted oats.

Finally, add the semi-sweet and white chocolate chips and blend just a few times.

triplechocmix3Preheat oven to 350 degrees F.

Prepare a baking sheet with cooking spray or butter and drop cookie dough on in about 2.5 inch size cookies.  No need to flatten, but leave room for them to spread and rise. 

Bake at 350 for 9-11 minutes. 

Remove from cookie sheet immediately to cool on a wire rack.

EnJOY!

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Cranberry Bunt Cake with Cream Cheese Swirl

  

Back in 2012, I shared the recipe for my Thanksgiving Leftover Make Over: Cranberry Muffins.  I hope you’ve been able to give them a try.  But to be honest, I’ve made them for so many years after Thanksgiving that this year I had to go in a different direction.  Sort of.

I had made a raw cranberry relish for Thanksgiving this year (2014) and had a surplus of it on hand.  Not that it wasn’t good mind you, I just had been overzealous and made WAY too much of it.  So I had to use it up before it began to ferment. (:

“Cranberry Bunt Cake with Cream Cheese Swirl” was my way of using the raw relish and not making the usual muffin.  So I hope you enjoy!

Actually, this kind of goes without saying but this is a Whole Grain recipe!

Bunt Cake Feature PhotoCranberry Bunt Cake with Cream Cheese Swirl

Preheat Oven to 350.  Grease and lightly flour Bunt Cake pan.

Cake Ingredients:

  • 1/2 Stick Butter
  • 1/4 Cup Coconut Oil
  • 1/2 Cup Sugar or Evaporated Cane Crystals
  • 1/2 Cup Packed Light Brown Sugar
  • 3 Eggs
  • 1 tsp Vanilla Extract
  • 2 Cups Freshly Milled *All Purpose Flour or **Cake Flour
  • 2 tsp Aluminum Free Baking Powder
  • 1/2 tsp Sea Salt

*Mill All Purpose Flour (50% hard white wheat & 50% soft white wheat) in your Wondermill or Wondermill Jr. Deluxe

**Cake Flour would be 100% Soft White Wheat

Cranberry Cream Cheese Filling Ingredients:

  • 8 oz (1 pkg) Softened Cream Cheese
  • 1/4 Cup Powdered Sugar
  • 1 Egg
  • 1/4 tsp Almond Extract
  • 1/2 Cup Cranberry Relish of your choice

I like to make the filling first because it has no rising agent so it can ‘sit’ without affecting the outcome better than the cake batter could.  So…

Cranberry Cream Cheese Filling Instructions:

  1. In the WonderMix with the whips or with a hand mixer combine soft cream cheese and powdered sugar until smooth and fluffy.  Then while still beating add egg and almond extract.
  2. Turn of the beaters and using a spatula fold in your cranberry relish until mixture is blended evenly.  Set aside to use in  construction of middle layer of Cranberry Bunt Cake.

blog-Header-WonderMixCake Instructions:

  1. In a large bowl, cream together the Butter and Coconut Oil until well blended and smooth.
  2. Add sugars 1/4 Cup at a time and blend well each time before adding the next 1/4 cup.
  3. Add eggs one at a time blending each egg well before adding next egg.
  4. Add Vanilla and blend until smooth.
  5. Sift together Flour, Baking Powder and Sea Salt into a separate bowl.
  6. Beat into butter/sugar mixture until well blended.Bunt Cake Mix
  7. Optional (I did) add up to 1/4 Cup of  Cranberry Relish to the batter at this time.
  8. In a greased and lightly floured bunt cake pan place about 1/3 of the batter to fill the bottom.
  9. Now layer in all of the Cranberry Cream Cheese Filling that was previously made and set aside.
  10. Top with remaining Cake Batter.Bunt Cake Layer
  11. After final layer of cake batter has been finished. Use a wooden skewer or butter knife and run it down into the batter, drawing out in ‘stripes’ from the center tube out to the edges (this helps to lift the swirl up through the whole cake)  Look closely pictured below:Bunt Cake Last Layer
  12. Bake in center of preheated oven 45-55 minute until cake tester (aka: a toothpick) comes out clean from center.

blog-Header-WonderMixAllow to cool, well as long as you can allow yourself to wait.  Ideally up to 30 minutes.

Keep under glass dome, lock and key, armed guard, whatever it takes to keep it around to enjoy.

I say this because just a short 20 minutes after this photo was taken, half of my Cranberry Bunt Cake with Cream Cheese Swirl prototype was GONE! **gasp**

Bunt and Slice 2Have fun making this and playing with healthy whole grains!

Stop by and connect with me on Facebook and sign up for my newsletter on my site for more recipes!

Best Blessings!

Donna Miller

 

 

 

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Whole Wheat Cream Cheese Coffee Cake

  

Coffee Cake.  That name is just way too misleading.  Call me crazy, but if it’s called ‘Coffee Cake’ why is it that the recipe usually never has coffee IN the cake?  Hmm?  Well, as a coffee fanatic, I just had to remedy that and so this recipe (which smells delightful coming out of the oven) was born.

I hope you enJOY it too!

Best Blessings!

Donna


Cream Cheese Coffee CakeFirst, mill an all purpose flour (50% hard white wheat & 50% soft white wheat) in your Wondermill or Wondermill Jr. Deluxe  then gather ingredients.

Coffee Cake IngredsCoffee Cake Ingredients:

  • 1 Cup Brewed Cold Coffee
  • Two Eggs
  • 1/4 Cup Sugar or Evaporated Cane Crystals
  • 1 Tsp Vanilla
  • 1/4 Cup Coconut Oil
  • 1/4 Cup Sour Cream or Plain Yogurt
  • 2 tsp baking soda
  • 2 Cups All Purpose Flour
  • 1/4 tsp Sea Salt

Cream Cheese Filling Ingredients:Coffee Cake Filling

  • 8 oz (1 pkg) Softened Cream Cheese
  • 1/4 Cup Powdered Sugar
  • 1 Egg
  • 1/4 tsp Almond Extract

 

Coffee Cake LayerStreusel Topping/Layer:

  • 1/4 Cup Sugar or Evaporated Cane Crystals
  • 1/4 Cup Packed Brown Sugar
  • 1 Stick COLD Butter cubed
  • 3/4 Cup All Purpose Flour
  • 1/4 Cup Chopped Pecans (top only)

 

Drizzle Icing Ingredients:

  • 3/4 Cup Powdered Sugar
  • 1 TBS your favorite flavored cream

So now we make this in four parts and put it together.  I like to work backwards.

Streusel Topping/Layer Instructions:

In a food processor or with a pastry cutter combine all but the nuts until crumbly.  Keep in the fridge until ready to use.

Cream Cheese Filling Instructions:

In the WonderMix with the whips or with a hand mixer combine soft cream cheese and powdered sugar until smooth and fluffy.  Then while still beating add egg and almond extract.

Set aside to use in  construction of middle layer of Coffee Cake.

Coffee Cake Instruction:

In a small bowl with hand beater or the WonderMix with the using the cookie dough beaters (4 sides) combine Brewed Cold Coffee, Eggs, Sugar or Evaporated Cane Crystals, Vanilla,Coconut Oil and Sour Cream or Plain Yogurt until well blended and smooth.

Sift together the 2 Cups All Purpose Flour, baking soda and sea salt.  Slowly add to the liquid mixture 1/2 Cup at a time until well combined.

Put it all together!

Pour about 1/3 of the Coffee Cake batter in the bottom of your greased deep dish pie plate or 9 x 9 pyrex dish.

Spoon Cream Cheese Filling on top and spread to cover all but 1/2 inch of the base.  Top the Cream Cheese Filling with about 1/2 of the Streusel Topping (minus the nuts).  Then final layer of the Coffee Cake batter.

Coffee Cake ToppingTop with remaining Streusel Topping and nuts (if desired) and bake in a preheated 350 degree oven for 40-50 minutes or until wooden toothpick comes out clean.

Remove from oven and let cool on wire rack before icing and cutting.

Drizzle Icing Instructions:

Mix powdered sugar and your favorite flavored cream. Drizzle. Eat!!!!!

Coffee Cake Slice

 

 

 

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Gingerbread Maple Muffins

  

These delicious muffins are the perfect combination of sweet and ginger-spicy! They taste just like a gingerbread cookie in muffin form, which is so amazing. They are a yummy addition to a holiday brunch, or as a snack alongside a tall glass of eggnog!

Gingerbread-MuffinsGingerbread Maple Muffins
adapted from here

2 cups whole wheat flour, freshly ground
2 tsp. ginger
1 tsp. baking powder
dash of cardamon (optional)
1/4 tsp. nutmeg
1/4 tsp. sea salt
1/8 tsp. ground cloves
2/3 cup loosely packed brown sugar (or sucanat)
1 egg
1/3 cup molasses
1/4 cup pure maple syrup
2 tsp. vanilla extract
1/2 cup butter, melted
2/3 cup milk
coarse raw sugar for sprinkling (optional)

Grind wheat in the WonderMill.  WonderMill

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

In a mixing bowl, whisk together whole wheat flour, ginger, baking powder, cardamon, nutmeg, sea salt, and ground cloves.

In another large bowl, whisk together brown sugar, egg, molasses, maple syrup, and vanilla extract.  Add the melted butter and milk, whisking well to combine.  Add the dry ingredients and stir just until combined.

Pour batter into muffin tin liners, filling 2/3 full.  Sprinkle with coarse sugar.

Bake in preheated oven for 18-20 minutes or until a toothpick inserted in the center comes out clean.

Makes 14 muffins.Gingerbread-Muffins3

Enjoy!

Gingerbread-Muffins2

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Whole Grain, Pumpkin and Pecan Waffles

  

This is a warm and inviting breakfast for the holidays or any time that you have just a smidgen of left over pumpkin puree. It’s a nice change from plain waffles and fills the morning air with the warm spices and reminders of Thanksgiving.

Best Blessings and enJOY!

Donna Miller

Whole Grain Pumpkin Pecan WafflesWhole Grain, Pumpkin and Pecan Waffles

Makes 4 to 5 eight (8) inch Belgium Style Waffles

Ingredients:

  • 1 Cup Freshly Milled Hard White Wheat
  • 1 Cup Freshly Milled Soft White Wheat
  • 1/2 Cup Rolled Oats
  • 1/4 Cup Pecan Pieces
  • 1/2 teaspoon Sea Salt
  • 1/2 teaspoon Baking Soda
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Pumpkin Pie Spice
  • 1 3/4 Cup Buttermilk
  • 1/4 – 1/2 Cup Pumpkin Puree*
  • 3 Tablespoons Melted Coconut Oil
  • 1/2 teaspoon Pure Vanilla Extract
  • 2 Eggs
  • 2 Tablespoons Raw Sugar

* If using 1/2 C Pumpkin Puree you may wish to decrease Buttermilk to 1 1/2 Cups.

Instructions:

  1. Mill grains (separately) in your Wondermill or Wondermill Jr. Deluxe
  2. In medium bowl or your new WonderMix combine the last 7 ingredients (wet, sugar and spices) and mix with whips or fork until smooth.
  3. In a separate bowl combine the first 7 ingredients and mix lightly.
  4. If using the WonderMix combine dry into wet ingredients and mix until just blended.  If by hand, make a well in the center of dry bowl and pour all liquid into center and mix by hand until just blended.
  5. EITHER METHOD be careful not to over mix and make a tough waffle.
  6. Let sit while preheating waffle iron. Batter should become bubbly.
  7. Avoid remixing once batter has sat – just scoop out without mixing.
  8. Once preheated, spray waffle iron with oil or non-stick spray and pour in approximately 3/4 Cup of batter.
  9. Once light goes off or on (depending upon your model of waffle iron) or steam begins to ‘slow’ remove waffle and place on a rack or cooling tray in a warm (175-200 degree) oven until all waffles are done.
  10. Serve with whipped cream, white chocolate (or semi-sweet) morsels, syrup and butter if desired.

These also freeze well if you want to double the batch and place them in the freezer with a wax or parchment sheet between them to avoid sticking together.  Then simply toast directly from freezer in a toaster oven or on a wire rack for 8-10 minutes at 300 degrees and top accordingly.

blog-Header-WonderMix

 

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A Very Cherry Christmas Cookie

  

Very Cherry Christmas Cookies IngredIf you’re like me (the odd-ball of the family) and just can’t take another chocolate dessert (yep, you read that correctly)…then these festive cookies will allow you to escape the ordinary cookie and enjoy some of the colors and treats of the holiday.

Since this Very Cherry Christmas Cookie is 100% whole wheat and uses more wholesome ingredients, I don’t feel too bad about the few ‘fruitcake cherries’ that are in it for the festive seasonal flair.

Very Cherry Christmas Cookie

Very Cherry Christmas Cookies

Makes: 2 dozen

Ingredients

  • ¼ Cup Organic Coconut Oil
  • ¼ Cup Softened Butter
  • ½ Cup Packed Brown Sugar
  • ½ Cup Organic Evaporated Cane Crystals (Raw Sugar)
  • 1 Large Egg
  • ½ teaspoon Pure Vanilla Extract
  • 1 ½ Cups Freshly Milled “All Purpose Flour”*
  • ½ teaspoon Baking Soda
  • ¼ teaspoon Sea Salt
  • ¼ to ½ Cup Candied Cherries
  • ¾ Cup White Chocolate Morsels or Almond Bark Pieces or Peppermint Pieces

* An ‘all purpose’ flour can be made by milling 50% Hard White Wheat & 50% Soft White Wheat in your WonderMill on the Pastry setting.

Instructions

  • Gather all ingredients before beginning to mix.
  • Heat oven to 375 degrees F.
  • With electric mixer, beat Coconut Oil and Butter in a large bowl until smooth.
  • Add Raw Sugar and beat until fluffy.
  • Add Brown Sugar and beat until fluffy.
  • Add egg and vanilla and beat until smooth and glossy.
  • Set this bowl aside.
  • In a smaller bowl, place freshly milled flour, sea salt and baking soda stir with fork or whisk to combine.
  • Cut Cherries each in half until you have between 1/4 to 1/2 Cup.
  • Toss about half of the sticky cherry pieces into this flour mixture.
  • Gradually combine the about half of the flour mixture into the sugar, egg & butter
  • Add remaining cherries and chocolate (or almond or peppermint) morsels
  • Chill this batter for at least 1 hour a ‘higher’ cookie.
  • Spoon out 1 rounded Tablespoon onto a greased cookie sheet.
  • Leave room for a little expansion for each cookie.
Very Cherry Christmas Cookie Dough

Very Cherry Christmas Cookie Dough

  • Bake between 11- 13 minutes
  • Move to a wire rack almost immediately for a chewy cookie – let cool on pan for 2 minutes before removing for a crunchier cookie.
Very Cherry Christmas Cookies Baked

Very Cherry Christmas Cookies Baked

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