Chicken and Whole Wheat Dumplings

  

ChickenAndDumplings

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.

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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.

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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!

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Ingredients:

  • 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.

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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:

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.

blog-Header-WonderMixFor 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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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!

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

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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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