Upside Down Cranberry Cake

Posted on January 11, 2014 by Authentic Simplicity

Upside Down Cranberry CakeI love some of the gorgeous, vibrant winter fruits, especially the vivid pomegranates and cranberries! They add so much beautiful color and flavor to dishes during a time of year when everything else is drab and dull.

As a matter of fact, every social event I’ve attended this winter thus far, I’ve brought a cranberry-based dessert with me. I just can’t help myself! Whenever I start thinking about potential desserts to bring, cranberries just get stuck in my head and I can’t get them out!

This dessert was the result of one such situation. I knew I wanted a cranberry-based dessert, so I did a little googling to come up with ideas, and found this great recipe at Simply Recipes. I tweaked it, made it a little more whole-foods-friendly… and adapted it to use some freshly ground spelt from my WonderMill!

whole spelt

I used the pastry setting when grinding the flour for this recipe, and I think that helped contribute to a lighter texture than what you usually find when baking with whole grains. Upside Down Cranberry Cake

Upside Down Cranberry Cake
 
Print
Beautiful and delicious... and healthy! Great dessert for the winter season.
Serves: 8
Ingredients
  • ½ cup raw cane sugar (or coconut/palm sugar, or brown sugar)
  • ¼ cup butter
  • 12 oz fresh or frozen cranberries
  • 2 cups freshly ground spelt pastry flour
  • 2 tsp. baking powder
  • ½ tsp. salt
  • ½ tsp. ground cardamom
  • ½ tsp. ground cinnamon
  • ½ cup butter
  • ½ cup raw sugar (or coconut/palm sugar, or white sugar)
  • ½ tsp. liquid stevia (or another ½ cup sugar)
  • 3 large eggs
  • 1" piece of ginger, grated
  • 1 TBSP. orange zest
  • ½ cup plain yogurt
  • ¼ cup milk
Instructions
  1. In a 10" cast-iron pan over medium high heat, melt the butter and sugar together, stirring just until the butter melts completely. Once the butter is melted, stop stirring and let the mixture simmer for 15-20 seconds. Remove from the heat and pour in the cranberries; set aside.
  2. Preheat the oven to 350F.
  3. Whisk together the dry ingredients (flour, baking powder, salt, cardamom, cinnamon) in a medium bowl; set aside.
  4. Beat the butter with an electric mixer until it is light and fluffy. Add in the sugar and beat until it is well blended. Beat in the eggs one at a time; then add the ginger and orange zest.
  5. Using the mixer on a low speed, slowly add about a third of the flour, followed by half of the yogurt. Repeat with another third of flour and the remaining half of yogurt. Follow up with the last third of flour and the quarter cup of milk. Stir just until mixed.
  6. Pour the batter over the cranberries, and spread until it is smooth. Place the pan in the preheated oven, and immediately turn the heat down to 325F. Bake for 55 min to an hour, or until the top is golden brown and a toothpick inserted comes out clean.
  7. Remove from oven and allow to cool for about 10 minutes. Loosen the edges of the cake from the pan using a table knife, then overturn onto a serving platter.

Upside Down Cranberry Cake

Note: I like to replace half the sugar in my recipes with stevia to cut down on my sugar consumption. If you prefer, you can just use 1 whole cup of your preferred kind of sugar.

Another note: if you don’t have a cast iron pan and/or don’t want to use it, then melt the butter and sugar in a sauce pan, and bake the cake in a regular round cake pan.

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Whole Wheat Holiday Eggnog Bread

Posted on January 3, 2014 by Donna Miller

I promise that I am not bragging.  Making this bread came out of trying something and it was a happy accident that it actually turned out so well.  I must say it has become one of my top favorite recipes.  So much so that I have named it the generic name of ‘holiday’ bread so I can justify making it at any holiday I choose – no matter what time of year.  (:

Hope you enJOY it too!

Best Blessings!

Donna Miller

mgh holiday eggnog

Whole Wheat Holiday Eggnog Bread

Makes 2lb loaf

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Ingredients: 

  • 1.5 Cup Light Eggnog – warmed to 110 degrees

  • 1/2 Teaspoon Vanilla Extract

  • 1/4 Teaspoon Rum Extract

  • 1/4 Cup Organic Sugar

  • 1 Tablespoon Coconut oil

  • 1/4 teaspoon Nutmeg

  • 3 1/2  Cups Freshly Milled Hard White Wheat from your Wondermill

  • 1/2 teaspoon Sea Salt

  • 1 1/2 teaspoon bread machine or instant yeast

  • 1/2 Cup Dried Cranberries (dried or candied fruit of choice)

  • 1/4 Cup Pumpkin Seeds – hulls removed (or other nut of your choice)

Bread Machine Instructions:

Place items in bread machine in order written. Set to bread dough setting and make sure the ‘fruit and nut’ beep/indicator is ON!

When ‘fruit and nut’ beep goes off (or about half way through the whole process if you don’t have a ‘fruit and nut’ setting) add dried fruit of your choosing. We like Organic Cranberries and Pumpkin Seeds (Pepitas).

Hand Mixing Instructions:

Mix first six ingredients and yeast in a large bowl.

Mix flour and salt in a separate bowl.

Add flour to the liquid mixture 1/2 cup at a time until mixture is too stiff must be kneaded by hand.

Now add the dried fruit and nuts, before moving it to the counter to knead.

Pour remaining flour/salt mixture onto counter and knead dough onto it for about 10 minutes or until the gluten strands are tightly formed (test by using the two finger bounce-back method).

Grease the flour bowl you just used and put dough in it, cover it and place it in a warm place  to rise until doubled in size.

After first rise or bread machine has stopped – punch down, shape into loaf and let rise in a warm place until doubled.

Bake in 350 degree oven for 18-20 minutes, checking for done by tapping top for that hollow sound.

Please note:  Due to the dairy and higher sugar content this bread has a tendency to brown quickly – if needed reduce the heat to 325 about 10 minutes into the recipe if it appears to brown too quickly and simply bake a few extra minutes.

Remove and cool completely on a wire rack before slicing.IMG_2149

This is great toasted or as french toast! YUM!

You can also divide it up into smaller loaves as gifts.

IF it starts to go stale before the loaf gets finished (yeah, like THAT will happen) it makes a great starter for bread pudding!!

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Whole Wheat Chocolate Chip Cookies

Posted on December 27, 2013 by Donna Miller

MGH CHOC CHIPSThe classic chocolate chip cookie.  What could be more of a comfort food?  Well, making it healthier for one thing!

This recipe of course includes the whole grain goodness that you get from milling with the Wondermill and healthier oil options…but what a big bang of REAL FOOD flavor!  2013-04-01 18.35.12

 

No one will care that it’s healthier and contains whole wheat (which by now I’m sure you know tastes so much better when you’ve milled it at home).   So go ahead, enJOY that comfort food known as the chocolate chip cookie and share the fun!

Whole Wheat Chocolate Chip Cookies
 
Print
A classic comfort cookie with whole wheat goodness.
Author:
Recipe type: Dessert
Cuisine: American
Serves: 5 dozen
Ingredients
  • 2¼ Cups Freshly Milled Hard White Wheat Flour
  • 1 teaspoon aluminum-free baking soda
  • 1 teaspoon sea salt
  • 1 Cup Raw, Extra Virgin Coconut Oil
  • 1 Cup Butter (softened)
  • ¾ Cup of Evaporated Cane Juice (raw sugar)
  • ¾ Cup of Sucanant or Brown Sugar
  • 1 teaspoon of Pure Vanilla Extract
  • 2 Eggs
  • 1½ Cups Semi-Sweet Chocolate Chips or Carob Chips
  • *Optional - up to 1 cup of any of the following or combination of all: Rolled Oats, Chopped Nuts, White Chocolate Chips, Peanut Butter Chips.
Instructions
  1. ALWAYS gather all ingredients before beginning to mix.
  2. Preheat oven to 375 degrees F
  3. In a small bowl combine: freshly milled flour, aluminum-free baking soda and sea salt.
  4. Stir to combine and set aside.
  5. In a large bowl, with electric beaters, combine: Coconut oil, butter, raw sugar and sucanant or brown sugar and vanilla.
  6. Beat on high until creamy.
  7. Gradually beat in flour mixture ½ a cup at a time until only ½ cup is left.
  8. Add chocolate chips and any/all optional ingredients before that last ½ cup of flour and stir in to distribute.
  9. Now add in the last bit of flour and mix well.
  10. Drop by rounded spoonfuls onto an ungreased cookie sheet.
  11. Bake on center rack of oven for about 9 minutes.
  12. Remove when golden in the center but not yet brown (edges can be slightly brown).
  13. Move to a wire rack almost immediately for a chewy cookie - let cool on pan for 2 minutes before removing for a crunchier cookie.
  14. Share...if you must. And enJOY!

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Whole Wheat Peanut Butter Candy Kiss Cookies

Posted on December 26, 2013 by Donna Miller

 

MGH-CANDYKISS“The freshly milled flour that you get by using you Wondermill or Wondermill Jr. Deluxe can be used to replace every single recipe that calls for that ‘dead’ bagged flour.” I said.  Although it seemed as if my words were a foreign language.

WM[1]This truth took a little convincing for my mother-in-law.  That was until she tasted my bread, pizza crusts and pancakes.  No more convincing words needed!

So it is with great joy that I share one of her recipes (which is my husband’s favorite) remixed with a little more ‘health’ in mind by using the whole wheat flour from my Wondermill and the Peanut Butter you can make with your WMJD. These healthier alterations also include replacements for shortening, white sugar and of course, white bagged flour which were all found in the original recipe.  Why eat those things when this recipe is so much healthier and twice as tasty? Am I right?  🙂

Remix of Nana’s familiar favorite now with better-for-you ingredients.

Whole Wheat Peanut Butter Candy Kiss Cookies
 
Print
A healthier twist on this classic cookie
Author:
Recipe type: Dessert
Cuisine: American
Serves: 4 dozen
Ingredients
  • ¼ Cup Organic Coconut Oil
  • ¼ Cup Real Butter
  • ¾ Cup Creamy or Crunchy Peanut Butter
  • ⅓ Cup Organic Evaporated Cane Crystals (Raw Sugar)
  • ⅓ Cup Succanant or Brown Sugar
  • 1 Egg
  • 2 teaspoons Pure Vanilla Extract
  • 1½ Cups Freshly Milled Hard White Wheat
  • 1 teaspoon Aluminum Free Baking Powder
  • ½ teaspoon Sea Salt
  • 48 Chocolate Candy Kisses
Instructions
  1. Gather all ingredients before beginning to mix.
  2. Heat oven to 375 degrees F.
  3. Disrobe the candy kisses from their foil and set in a cool place (not atop the oven).
  4. With electric mixer, beat Coconut Oil, Butter and Peanut Butter in a large bowl until smooth.
  5. Add Raw Sugar and beat.
  6. Add Succanant or Brown Sugar and beat.
  7. Add egg and vanilla and beat.
  8. Set this bowl aside.
  9. In a smaller bowl, place freshly milled flour, sea salt and baking powder stir with fork or whisk to combine.
  10. Gradually beat the flour mixture into the peanut butter mixture until all is combined.
  11. Dough is complete.
  12. Spoon out 1 rounded Tablespoon and roll to form a ball.
  13. Place on an ungreased cookie sheet with room for a little expansion for each cookie.
  14. Bake the balls of dough (they will flatten while baking) for about 8-9 minutes on the middle rack.
  15. When they are slightly browned, remove and place a candy kiss in the center of each cookie.
  16. Remove to a wire rack to cool immediately after all cookies have been topped.
  17. Resist the urge to put them in the oven after topping with the candy kiss.
  18. Don't like chocolate? Just tap the top of the peanut butter cookie with a fork to flatten.

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Easy Whole Wheat English Muffins

Posted on December 13, 2013 by Donna Miller

In the Miller Household we, we have a holiday, birthday and special occasion tradition of making our version of Egg-McMuffins (now called Egg-McMillers).  They are, if I may say far better than the fast food ones.  But for years, I was timid of making the English Muffin myself.  I was just sure I couldn’t compete with the store bought English Muffins.

Well,  budget often dictates my enthusiasm to give things a try.  I calculated the cost and nutritional benefit of making English Muffins at home and was overwhelmed with motivation to tackle them.  I was very  pleasantly surprised at how easy they are to make!  I hope you enJOY this recipe and try them yourself.  I’d love to hear how your adventure goes too!

Image

Whole English Muffins

Makes about 12

Ingredients:

  • 1 Cup warm (100-110 degree) water
  • ½ C Milk
  • 2 tsp Organic Sugar
  • 4 C Freshly Milled Hard White Wheat
  • 2 tsp Instant Yeast
  • 3 TBS Softened Butter
  • 2 tsp salt
  • 1 Cup Freshly Milled Corn Meal (not ‘ingredient’ but dusting)

First and foremost of course – mill your two grains in the Wondermill or Wondermill Jr. Deluxe (o:

Then move on to the directions below:

 

Directions: Combine water, milk & sugar and salt.  Combine yeast with 2 cups of flour and then mix into the liquid.   This will be a very loose batter.  Let ‘sponge’ (rise) in a warm place (80-90 degrees is ideal) for 1 hour.Image

When risen, beat in the softened butter with a spoon and knead in remaining flour to form a smooth, soft dough (only kneading approx. 5 minutes).

ImageTurn the soft light dough out on a surface powdered with cornmeal.

Press dough to approx. ½ inch thick and cut into 3-4 inch rounds.

Place on a cookie sheet and let rise in a warm place until doubled.

ImageWith a thin pancake turner, lift the muffins carefully to a greased griddle heated to about 350.

(*optional) Cover each with a wide-mouth canning jar ring and place a cookie sheet over the top.

Cook for about 5-8 minutes.  Flip and cook 5-8 more minutes.  Remove to a wire rack and once cooled pierce with a fork.

ImageStore in an airtight bag on the shelf for 4 days if storing longer keep in the refrigerator.

These also freeze well after completely cooled and fork pierced. ENJOY!

Donna and her husband own and operate Millers Grain House and are delighted to be associated with and recommend (and USE) the Wondermill & Wondermill Jr. Deluxe.

– See more at: http://www.grainmillwagon.com/whole-wheat-english-muffins/#sthash.coat1M5L.dpuf

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Honey Wheat Clover Rolls

Posted on December 9, 2013 by Donna Miller

millflourRemember the white, pasty plastic wrapped rolls you got in the store that were in an open box, that had a bag over it?  Those were a staple for guests and holidays when I was growing up.

Now that I’ve departed from using white flour and grind my own healthier whole wheat in my Wondermill,  I make these tasty little buds for Thanksgiving in stead.

2013-11-27 13.37.45Honey Wheat Clover Rolls

Makes about one Dozen (12) rolls

 Ingredients:

  • 1 1/4  Cup Warm Water (100-110 degrees)
  • 1 Tablespoon Olive Oil
  • 1/4 C Honey
  • 3 ½ Cups of Freshly Milled HARD (red or white) Flour
  • ¼ Cup Gluten
  • ½ teaspoon Sea Salt
  • 1 ½ teaspoon Fleishmann’s or SAF Instant Yeast

For Bread Machine: Put ingredients in in order given and set to ‘Dough Setting’ – now go fold clothes, vacuum and clean the shower (o:

By Hand or with Mixer/Dough Hook: Mix all the water, oil, sugar together in your mixing bowl.  Proof your yeast in the whole liquid if you want to.  Instant yeast does not HAVE to be proofed (let get bubbly) but it won’t hurt it if you do.  In a separate
bowl, mix all your dry ingredients (flours, gluten, salt and yeast
if you didn’t proof it)

Slowly add dry to the liquid stirring until too hard to use a spoon, then start the hand kneading process (or if in the kitchen aid – start the dough hooks, or if in the Bosch Mixer…follow directions for kneading)

Knead minimum 10 minutes – up to 15 minutes  – until dough feels elastic and looks silky-like.

Cover bowl with a clean cloth towel.

Let dough rise once in the bowl in semi warm place 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.

If you’re struggling with exactly how to hand kneed, how to test the texture or how to troubleshoot to get the best bread texture – may we suggest this eBook:  Whole Wheat Bread Making by the same author as this recipe.

Turn out onto an OILED (not floured – it makes it heavy and dense) surface to REST for 5 minutes before shaping (this helps the gluten that has formed to relax a bit and not ‘crack’ the crust)

Shaping – divide into 36 equal weight balls of dough slightly smaller than a golf ball.  I like to weigh my whole lump of dough and divide by 36 so that they all come out evenly, but if OCD is not your thing, guesstimate and eyeball it (:

Place three little balls together thus…

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…inside a greased muffin tin.  Making sure to pinch the seams together in each ball and place all seam sides down.

Place the filled tin in a warm (80 degree) place free of draft and let rise about 30 minutes

During the last 5 minutes of rising, you’ll see how they fill the muffin cup.  Preheat oven to 350 degrees (be sure your rack is placed in the middle of the oven).

Bake 12 minutes on 350 degrees until golden brown.

Cool on wire rack and store in airtight bag.

ENJOY!!!

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Whole Wheat Lemon Mini-Bunt Cakes

Posted on November 27, 2013 by Donna Miller

Mini Lemon BuntsLemon is one of my favorite flavors for desserts.  In the winter it brightens the darker days and puts a smile on my lips.  I am the lone lemon aficionado in our home; or so I thought.

I tried my hand at making these Whole Wheat Lemon Mini-Bunt Cakes because I wanted to taste that sun-shiny citrus – only to wind up with the family standing around eagerly waiting for me to snap the picture so they could devour them.  Chalk one up for Mom having good taste (buds).

While I made these – I also recorded a video.  So, please subscribe HERE so you’ll get to SEE this recipe being done, not just read it!

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First things first – Mill about 1 cup of  Soft White Wheat Kernels in your Wondermill.  Now gather all the members of the cast to make sure you have them before you begin.

Now that everyone’s here – Pucker up Buttercup and let’s get started!

Whole Wheat Lemon Mini-Bunt Cakes
 
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This bright and sunny taste is sure to lift the winter blahs off your shoulders or bring a smile to your face at a summer picnic.
Author:
Recipe type: Dessert
Serves: 12
Ingredients
  • 1½ Cup Freshly Milled Soft White Wheat (very fine pastry setting)
  • ¼ teaspoon Sea Salt
  • ½ teaspoon Baking Powder
  • 1 Stick of Softened Butter
  • 1 Cup Organic Evaporated Cane Crystals (sugar)
  • 2 Eggs
  • ⅓ Cup Milk
  • ¼ Cup Lemon Juice
  • ½ teaspoon Grated Lemon Peel
  • ½ teaspoon Lemon Extract
  • ½ teaspoon Vanilla Extract
Instructions
  1. Sift Soft White Wheat Flour, Sea Salt and Baking Powder together and set aside. Yes, you will have some of the bran left after sifting.
  2. In a large bowl, using an electric mixer, cream together the sugar and butter until smooth and fluffy.
  3. Beat in the Lemon Juice until fully incorporated.
  4. Beat in one egg until fully incorporated then the second until fully incorporated.
  5. Add vanilla, grated lemon peel and lemon extract.
  6. Add ½ Cup of the flour mixture and blend until smooth.
  7. Add some of the milk.
  8. Repeat alternating flour mixture and milk until both are gone. Remember to scrape the sides of the bowl as you go.
  9. Prepare mini-bunt pans with baking spray.
  10. Pour or spoon batter into mini-bunt tins until about ⅔ full. The center cone should clearly show through the batter.
  11. Bake in a 350 degree oven for about 20 minutes or until browned on top and spring back to the touch.
  12. Remove from oven and let cool for about 3 minutes in the pan before turning out on a wire rack to cool completely before glazing.

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While these are completely cooling it’s time to think about glazing them.

Oh no, I don’t mean icing – but rather a light and tangy glaze that complements without over powering the mini-bunt.  So below is a quick and simple glaze recipe for these little gems.

Lemon Glaze
 
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Perfect topping for the Whole Wheat Lemon Min-Bunt Cakes. We do have a 'secret ingredient' that we'll share too.
Author:
Recipe type: Dessert
Serves: 12
Ingredients
  • 1 Cup Powdered Sugar
  • 3 Table Spoons Lemon Juice
  • 2 Drops Lemon Essential Oil or Lemon Extract
  • Water as needed.
Instructions
  1. Mix all ingredients (minus the water) with a fork.
  2. Let rest. Avoid adding water too soon. The glaze tends to become more liquified after it sits a while.
  3. After it has reached the desired consistency and mini-bunts are cooled dip the mini-bunt into the glaze upside down (pretty side down) and then quickly turn upright to the serving plate.
  4. The glaze will run down the sides like little sweet and tangy rivers.
  5. ENJOY!

 

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Gingerbread Cookies {Whole Grain}

Posted on November 25, 2013 by Feathers in Our Nest

I’ve always loved gingerbread cookies at Christmas-time!  The smell of gingerbread takes me back to my childhood, when my mom would let us help bake and decorate cookies to give to others and to enjoy during the holiday season.

I made a few changes to our classic family recipe (using whole wheat flour instead of all-purpose, using sucanat instead of white sugar, and using butter instead of shortening), and I loved the results!  I like these cookies plain, and unadorned (there’s something so simple and charming!), but of course they are delicious with decorative icing and/or sprinkles.

Gingerbread Cookies

3 1/2 cups whole wheat flour, freshly ground
3/4 cup sucanat
3/4 cup + 3 Tbsp. butter
1 egg
1 cup + 2 Tbsp. molasses
3 Tbsp. hot water
1/2 tsp. vanilla
1 1/2 tsp. baking soda
1 Tbsp. + 1/8 tsp. ginger
1/2 tsp. nutmeg
1/2 tsp. cinnamon

Grind wheat in the WonderMill.

In a stand mixer, cream together sucanat, butter, egg, molasses, water, and vanilla.

Combine all dry ingredients using a whisk.  Add dry ingredients to wet ingredients a little at a time.

Refrigerate dough.

Preheat oven to 350 degrees.

Roll out onto floured surface and cut out cookies as desired.

Bake on a silicone mat or greased cookie sheet for 8-12 minutes, depending on cookie size (the medium-sized snowflakes pictured in this post took 9 minutes).  The tops of the cookies should be slightly cracked and a little puffy.

Let cool on baking sheet for 5 minutes, then remove to a wire rack to cool completely.

Decorate, if desired.

Enjoy!

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GF Pumpkin Oat Pancakes

Posted on November 12, 2013 by the Food Prepper

Gluten-Free Pumpkin Oat Pancakes

pancakes-cooking

I personally am not on gluten-free diet but I have tasted some of the commercial gluten free products out there and it makes me feel sorry for those who need to abide by that type of diet. Because I feel this way I experiment into the Gluten-Free World from time to time to see if I can add a recipe that actually tastes good, plus I like oat flour and oats are so good for you.

pancakes-cooking-batter

I made some old-fashioned oat flour pancakes on my personal blog back in March that have been a huge hit and the most popular post on my blog. One thing I have noticed with baking gluten-free flour is that things tend to come out a tad dryer tasting. Because of this I decided the moistness of pumpkin would be a perfect fit for some great GF Pancakes, and I was right.

I grind my oats either on the pastry setting or just below the bread setting on my WonderMill grain mill. It is best to use oat groats or steel cut oats for oat flour, they are healthier and won’t clog your grain mill.

5.0 from 1 reviews
Pumpkin Oat Pancakes (gluten-free)
 
Print
makes about 10 pancakes
Author:
Recipe type: Breakfast
Ingredients
  • 1¾ cup oat flour
  • 1 teaspoon sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • ½ teaspoon cinnamon
  • ¼ teaspoon pumpkin pie spice
  • ½ cup pumpkin puree
  • 2 large eggs
  • ½ teaspoon vanilla
  • ⅔ cup milk
Instructions
  1. Pre-heat electric griddle to 375 degrees..
  2. Add all dry ingredients to a mixing bowl and whisk together.
  3. Add all wet ingredients to a 2nd mixing bowl and whisk together.
  4. Once your griddle is pre-heated, add dry ingredient mix to wet ingredient mixing bowl and whisk till it just comes together.
  5. Lightly spray your hot griddle with cooking spray.
  6. Use a ¼ measuring cup to scoop the pancake batter onto the griddle.
  7. I cook my pancakes 1 minute 45 seconds on the first side and 2 minutes 15 seconds on the second side for perfect pancakes, this may vary on your griddle.

 

princess-pumkin-eater

Hope you all enjoy these pancakes, me and the pancake princess enjoyed them. I like to put syrup under the pancake and whip cream on the top.

gf-pumpkin-oat-pancakes-2

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Perfect Salmon Patties

Posted on October 31, 2013 by Feathers in Our Nest

I’m always looking for new ways to used canned/foil pouches of salmon, since salmon is a super-food and I always seem to have some on hand in the pantry!  This is a quick meal to throw together, and the resulting patties are warm and comforting.

We enjoyed them on their own (so moist and flavorful!), but they would also be delicious served on buns!

Perfect Salmon Patties
    adapted from here

1/4 cup whole wheat flour, freshly ground
1/4 cup cornmeal, freshly ground
3 (5 oz. each) pouches wild caught salmon
1/4 cup minced onion
1 egg
3 Tbsp. mayonnaise
1/2 tsp. garlic powder
salt & pepper
2 Tbsp. oil for frying

Grind wheat and corn separately in the WonderMill.

In a medium-sized bowl, combine drained salmon, flour, cornmeal, onion, egg, mayonnaise, garlic powder, and a dash (each) of salt and pepper.  Stir well.  Form mixture into patties.

Heat oil in a frying pan (I prefer a eco-friendly non-stick pan).

Fry patties until golden brown on one side, then flip and cook the other side.

Serve warm, either alone or on a bun.

Makes 8-9 patties.

Enjoy!

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