WHOLE GRAIN BREAKFAST COOKIES

Posted on February 26, 2013 by Donna Miller

Nothin’ says lovin’ like starting off the day with something warm from the oven….but….

 

Mornings can be amazingly busy, weird and sometimes downright funny (in hindsight anyway) around our house, but when the kids told me they wanted to leave the house at 5:00 AM to go work out together, I kind of felt like a ‘bad mom’ because there was NO WAY I was going to get something homemade or warm in them before they left the house. I mean, come on. Be real.

 

What was I to do?

 

Well, after wrestling with my own perfectionism and annoying ideals of what a ‘good mom’ should do, I got to work. Then out of my test kitchen came the answer to at least the homemade part…(o: …I  relaxed on the ‘warm’ part…

 

Cookies for Breakfast? Sure! Sounds like a treat to start off the day to me.  Cookies and milk, cookies and coffee, cookies and juice. Nice.

 

These quick, grab and eat-on-the-run Whole Grain Breakfast Cookies work great for rushing out the door late for work (or too early for any other human person to be coherent at some pre-dawn hour) and are full of nutrients, whole grains, good carbs and proteins to satisfy you while breaking your overnight fast.

 

They also work well as a healthy afternoon snack.

Honestly – I got absolutely no pictures of these as a finished product because they were at first experimental, so I wasn’t sure…and then POOF they were GONE!

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  WHOLE GRAIN BREAKFAST COOKIES

Time:   35 minutes total

 Utensils and Items Needed:

  • Parchment paper
  • Cookie Sheet
  • 2 mixing bowls
  • Measuring spoons and cups
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 Ingredients:
  • 3/4 cup fresh milled soft wheat flour
  • 1/2 cup fresh milled hard wheat flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon (optional, but use some spice)
  • 1/2 teaspoon ground nutmeg or allspice
  • 1/2 teaspoon salt
  • 2 tablespoons of butter, melted
  • 1/4 cup canola oil
  • 1/4 cup sucanant or brown sugar
  • 1/4 cup ecosweet organic cane crystals
  • 1 egg
  • 1/4 of any puree fruit or veggie (think baby food)*
  • 1 teaspoon vanilla extract
  • 2/3 cup whole rolled oats (toasted)**
  • 1/3 -1/2 cup chopped nuts of your choice**
  • 1/2 cup of bran breakfast cereal ***
  • 1/2 cup dried fruits of your choice
* applesauce, apple butter, mashed bananas, or a jar of baby food foods like carrots, pineapple-banana, etc….get creative to add nutrition.

**Toast oats and nuts together on a cookie sheet once oven is preheated for about 8-10 minutes while mixing other ingredients.

*** Raisin bran if you like raisins, or just the all bran cereal without fruit or grape-nuts work well too.

Steps:

Pre-heat oven to 35O degrees being sure the rack is in the middle of the oven.

Watch those toasted oats and nuts carefully. Set a timer.

In the ‘dry’ bowl – put flours, baking soda, spices, and salt. Use whisk or fork to mix while dry.

In ‘wet’ bowl – combine butter, oil and sugars using a mixer until well mixed and fluffy looking. Beat about 1 minute. Add egg, fruit/veggie puree and vanilla then beat an additional 30 seconds.

Now mix flour into the ‘wet’ bowl and beat about 30 seconds only (don’t over mix – we don’t want tough cookies).

Now stir in (not beat) with fork or spoon the nuts, oats, cereal and dried fruit until just combined.

This cookie dough does not look like chocolate chip dough – it is ‘looser’ and more wet.

Line cookie sheet with parchment paper.

Drop batter in 3-4 tablespoon size dollups on paper with 3 inches between each. Wet hand and gently pat any hills down to level out cookie.

Bake about 12 minutes on center rack. When done, leave them on the sheet for 1 -2 minutes to cool, then transfer to a cooling rack. That will crisp up the bottom but not the whole cookie.

Repeat with remaining batter.

Makes about 12 good sized cookies for a fast and wholesome breakfast on the go.
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Potato-Bean Soup in Whole Wheat Bread Bowls

Posted on February 26, 2013 by Donna Miller

Best Bread Bowl with SoupThis soup is my son’s all time favorite soup. So it pleases me to share it with you. Organic beans are a great source of fiber and protein.  But we don’t want to forget the whole grains! So this is a two for one recipe!

I just love the presentation of this dish so, the finished picture is going at the top!

Best Blessings and enJOY!
Donna Miller of http://www.millersgrainhouse.com

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Potato-Bean Soup

Ingredients:

  • 6-8 Cups Veg. or Chicken Broth
  • 2 Cups Northern, Navy or Cannelloni Beans*
  • 3 Cups Cubed Raw Potatoes
  • 1 Large Carrot, peeled
  • 1 Stalk Celery
  • 1/2 – 1 Onion, Chopped
  • 1 tsp Garlic Salt (more to taste)
  • Salt & Pepper to taste
  • 1 Cup Plain Yogurt
  • 1 tsp Dry Dill
  • Sour Cream (optional garnish)

Place broth and beans in the crock pot.

*If using dried beans, make sure they soaked at least over night and were drained. If using canned beans, drain and rinse before putting in the pot.

Cover potato cubes with water and cook until just tender. Drain and smash about half of them with the back of a spoon or potato masher. Then put in crock-pot. Carrots, Celery & Onion1

To make nice small ‘veggies’ put the carrot, celery and onion through the food processor using the S-blade.

Saute in a little olive oil until they are slightly see through and then add to the crock-pot.

Add the other seasonings (garlic, salt and pepper) but not the dill yet.

Now you can leave it alone for hours!

About half an hour before serving add the yogurt and the dill seasoning. Stir.

Serve with a dollop of sour cream! YUM!

Meanwhile we can get to work on the edible bowls!

 

Whole Wheat Bread Bowls
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Ingredients:

  • 1 1/2 Cup Warm Water (100-110 max)
  • 1/8 Cup Honey
  • 1/8 Cup Organic Sugar
  • 3 tsp Instant Potato Flakes
  • 1 TBS Butter (not melted, cubed or broken)
  • 3 1/2 Cups Whole Wheat (fresh milled hard white)
  • 1/2 tsp salt
  • 2 TBS Gluten
  • 1 1/2 tsp Instant Yeast

Place all ingredients in the bread machine on dough setting. When done measure and shape.

Weigh and divide into 4-6 equal sized balls.

Cover on a greased cookie sheet and let rise until doubled or up to 45 minutes.

Preheat oven to 350. Bake for 15-17 minutes. Ovens also vary so WATCH them after a while.

Let them cook on a wire rack then prepare them as bowls.

* see pictures of completed steps below*

Flip over and cut off the bottom of the bowl (this is now the top!) [first 3 examples]

Scoop out the inside of the bread (should come out in a semi-circle) then butter and garlic exposed soft bread parts. [4th example]

Bread bowl steps no butter

Now broil or toast these in the oven just until brown and they are ready for your soup or chili!

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Best Blessings and enJOY!
Donna Miller

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Fast Chocolate Cake in the Microwave

Posted on February 20, 2013 by Feathers in Our Nest

I don’t know about you, but I looooove chocolate.  I also love eating healthy, so when I indulge in a chocolate dessert, I want to know I’m not filling my body with a ton of junk!

I came across a recipe for a single-serving chocolate cake that you make in the microwave.  I adapted it slightly and made it as a treat recently.  I actually made two… one for me, one for Tad.

This is a great way to use up a bit of freshly ground whole wheat flour you don’t want to waste from grinding wheat for another recipe.  I couldn’t tell that it was made with 100% wheat, but I’m sure my body thanks me. 🙂

Fast Chocolate Cake in the Microwave (Healthy Edition!)
adapted from here

5 tsp. freshly ground whole wheat flour
2 tsp. cocoa powder (I like Penzey’s Dutch process)
1/8 tsp. baking soda
1/4 tsp. vanilla extract (I use homemade)
2 tsp. pure maple syrup (I used grade A)
3 Tbsp. whole milk
1 Tbsp. (heaping) good quality chocolate chips

In a small ramekin (at least 3 inches wide and 2 inches deep), combine flour, cocoa powder, and baking soda using a fork to get rid of most lumps.  Add vanilla, maple syrup, and milk and stir well to combine.  Toss in the chocolate chips and stir again.  Microwave on HIGH for 30-60 seconds, depending on your microwave.  (Start with 30 seconds and then add 10 seconds at a time until it’s done. You don’t want it to be too dry.)  Garnish as desired (with whipped cream and/or fresh/frozen fruit) or enjoy by itself.  Serve immediately.

Enjoy!

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Orange Cranberry Jelly-Filled Rolls and Lattice Loaves

Posted on February 16, 2013 by Vickilynn Haycraft

A  Three-For-One tutorial! This is a fun, fruity and far-out recipe that can be used for all sorts of great shapes, loaves, lattice-loaves, rolls and filled varieties. Have a good time in the kitchen and be sure to play with your food!

Orange Cran Bread 2

First up is the Orange Cranberry Whole Wheat Bread recipe:

Mill whole wheat flour in the WonderMill. I prefer Prairie Gold hard white wheat berries.Orange Cran bread 1

Place sponge ingredients in a mixing bowl or mixer bowl.

2 cups warm water (110 degrees)
1 Tablespoon SAF instant yeast
1 teaspoon organic apple cider vinegar
2 cups white whole wheat flour, freshly-ground

Mix well, cover and let sit at room temperature for 30 minutes, or until bubbly.

Add in:
2 cups of orange juice (110 degrees)
Zest of 2 oranges
1/2 cup extra virgin olive oil, melted virgin coconut oil or melted butter (each bring a different flavor to the bread)
1/2 cup raw honey
1/4 teaspoon pure almond extract
1 teaspoon salt
1/2 cup vital gluten
1 cup dried cranberries
Additional white whole wheat flour

Optional: organic cinnamon and coconut sugar and fruit-sweetened jelly of your choice

Orange Cran Bread 10

Mix in the ingredients saving the additional flour for last. Mix well by hand, mixer or manual dough whisk (I use a Danish one). Add in only enough flour to create a dough that pulls away from the sides, yet is still supple. Knead the dough until no longer sticky. If you turn the dough out to knead by hand, do not add more flour as you knead, use a lightly oiled surface.

Cover dough and let it rise until doubled.

Knead the dough lightly to remove air bubbles. Divide the dough and portion depending upon desired use. I weigh my dough, for example, my loaves are 1 pound 8 ounces and rolls are 4 ounces.

Orange Cran Bread 3

Shape the dough into loaves, rolls or prepare for filling. When breads are shaped, sprinkle them with cinnamon and coconut sugar if desired.

Orange Cran Bread 7

Orange Cran Bread 6

Preheat oven to 350 degrees. Let shaped loaves, rolls etc. rise about 30-40 minutes. When risen, bake 30-35 minutes for loaves, lattice loaves and 20-25 minutes for rolls and filled rolls.

Orange Cran Bread 9

Remove breads to a cooling rack and let cool completely before slicing.

 

 

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Soaked Fruit & Spice Muffins

Posted on January 31, 2013 by Feathers in Our Nest

In our family, we love eating muffins for breakfast and for snacks throughout the day.  I’ve made this recipe dozens of times and it always turns out great!  These muffins are moist and will last for several days, but we usually eat them all within a day.

Soaked Fruit & Spice Muffins
(from Nourishing Traditions)

1 1/2 cups whole wheat flour, freshly ground
1 cup yogurt (or buttermilk or kefir)
1/2 tsp. sea salt
1 tsp. baking soda
1/4 tsp. cinnamon
dash of cloves
dash of nutmeg
2 Tbsp. pure maple syrup (grade A or B)
1 egg
1/2 tsp. vanilla extract
1 1/2 Tbsp. melted butter
1 ripe pear (or peach), peeled and finely diced

Grind wheat in the WonderMill.

Combine flour and yogurt in a bowl, stirring well to combine.  Cover with a towel and leave in a warm place (like the top of the stove) for 12-24 hours.  I usually wait close to 24 hours.

 

The next day, preheat oven to 325 degrees.  Line 12 muffin tins with paper liners.

Stir all remaining ingredients into the batter.  Pour batter into tins.  Bake for 25 minutes or until a toothpick comes out clean.

Enjoy with butter!

 
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Chickpea Wrap or Cracker

Posted on January 31, 2013 by MomGateway

Food 2012 389Food 2012 255The chickpea wrap or cracker recipe is adapted from my falafel chip recipe at Grainmillwagon.com.  The real difference is that the wrap/crackers is baked on a waffle cone maker so you get more control over the texture of the of the final product. Here’s the recipe:

Dry ingredients

1 cup chickpea/ garbanzo bean flour
1/2 tsp cumin
1/2 tsp coriander
1/2 tsp garlic granules
1/2 tsp tumeric
1/2 tsp sea salt (I used Real salt–win your own Real Salt in this giveaway)
1/4 tsp onion powder
1/4 tsp baking soda
1 tsp dried parsley (optional)

Wet ingredients
1/2 cup HOT water
2 tsp fresh lemon juice
1 Tbsp fresh parsley

Mix thoroughly all dry ingredients together (chickpea flour, cumin, coriander, garlic granules, tumeric, sea salt, onion powder, baking soda, dried parsley).   Store in a wide-mouth mason jar. Anytime you’d love some falafel balls or falafel chips, just add the wet ingredients: hot water, fresh lemon juice and fresh minced parsley and mix well.

To make chickpea wrap, spread a spoonful on the surface of the waffle cone maker. Close the lid and let the steam come out on the side of the waffle cone maker ~~about 2 minutes. To make chickpea crackers, cook a bit longer but don’t burn it.

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Soft Buckwheat Rolls

Posted on January 31, 2013 by MomGateway

It’s hard to make soft buckwheat rolls without adding flour. They tend to be dense and chewy.To overcome this problem, I used a different technique to make these without yeast by adapting a cream puff recipe. This is modified from Jaden’s profiterole recipe (below) that uses all purpose flour but here I used buckwheat flour instead. You might want to try it.

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Soft Buckwheat Rolls

1 cup water
1 stick butter (1/2 cup)
1 cup all purpose flour
1 good pinch of salt
1 cup eggs (4 large eggs)

directions:

Preheat oven 425F.

1.Bring water and butter to a simmer on medium heat. Add the flour and with a wooden spoon or spatula, stir very quickly in one direction.  The flour will start absorbing the liquid — and a dough will form. Keep stirring to continue cooking the flour and cook for another minute..

2. Mix the eggs one at a time directly into the dough in the pot, mixing rapidly and the paste will go from shiny to slippery to sticky, let it cool slightly,

3. Spoon dough into a large gallon-sized zip lock(or piping bag. Use your hands to squeeze dough towards the bottom corner. Snip off just the tip of the bag, about 1/4″ of the tip. Pipe dough keeping the puffs 2-inches apart.  Bake at 425F for 10 minutes, then 350F for 18-30 minutes, depending on the size of your puffs.

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Millet-Sorghum Bread

Posted on January 20, 2013 by Authentic Simplicity

Millet Sorghum Bread

For four years, my oldest son was allergic to wheat, dairy and eggs, among other things. Thankfully, his four-year bloodwork showed that he is no longer allergic to wheat, so he’s been joyfully eating and enjoying all kinds of foods he could never have before.

He’s also now able to eat eggs and dairy when they’re baked into something, so I’m extremely happy that I don’t have to mess with allergen-free dishes unless I really want to. Particularly bread! 

Gluten-free bread was my nemesis for those 4 years. After a couple miserable flops of gluten-free, egg-free, dairy-free bread, I gave up on the whole idea for a good two years. After a couple years, I began to see more recipe options crop up online and I decided to give it another go.

Millet grain and flour

I’m so glad I did! I found this recipe for gluten-free (and also egg- and dairy- free) bread at Whole Intentions, adapted by my friend Paula from a recipe she received from her friend. It quickly became my go-to bread recipe, and I regularly baked one loaf every two weeks for my little guy for a year or two. Over the course of time, I developed my own method for baking it, and gave it a few of my own tweaks. That moderately adapted version is the one I share with you today.Millet Sorghum Bread

4.9 from 18 reviews
Millet-Sorghum Bread
 
Print
gluten-free, egg-free, soy-free, dairy-free bread that is soft and delicious like white wheat bread
Author:
Recipe type: Bread
Serves: 8
Ingredients
  • 1 cup freshly ground millet flour
  • 1 cup freshly ground sorghum flour
  • 1 cup tapioca starch
  • 1 tsp. xanthan gum
  • 2 tsp. sea salt
  • 2 TBSP honey
  • ½ TBSP instant yeast*
  • 2 tsp. olive oil (or coconut oil)
  • 1½ cups warm water
Instructions
  1. Whisk together the dry ingredients thoroughly in a large bowl.
  2. In a medium bowl, whisk together the liquid ingredients.
  3. Pour the liquid ingredients into the dry ingredients and beat with a wooden spoon until you have a thick batter.
  4. Pour the batter into a greased 8x4 loaf pan. Set on top of a warm oven, and cover with plastic wrap or a moist towel. Allow to rise for about half an hour, until it reaches the top of the pan.
  5. Bake in a 400F oven for about 45 minutes. Remove from oven and cool in pan on wire rack for about ten minutes, then remove from pan. Cool completely before slicing.

*I found that instant yeast worked much better in gluten-free bread recipes than active dry yeast.

Bread batter spread in pan

Bread batter spread in pan

risen bread batter
risen bread batter

 

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Healthier, Home-made Yellow Cake Mix

Posted on January 3, 2013 by Donna Miller

Okay, I have to put out a ‘disclaimer’ with this one – or maybe it’s a confession…here goes…..I…am not….a food purist. GASP!

No really, I’m not.  I truly enjoy and believe in the benefits of freshly milled whole grains, but if I were to be die-hard dead set on being a purist with them, there are some things that just would not get eaten.  Cake (in our house) is one of these items.

So, that being said, I do use some organic flour IN ADDITION to the wonderful fresh-milled soft white wheat that I get from my Wondermill.  I figure a cake with half to three fourths of whole grain in it is better for us than the boxed mix.

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I mean, Oh My! Just look at that list of “in-creep-ients”!! <– Yep. That is my very poor play on the word “ingredients”. (:  So this recipe has to be better for you in comparison!

Also, to be beneficial at all, the food must be tasty enough to actually get eaten – thus my partial ‘dead flour’ allowance.  It aids the texture and the familiar feel of cake.

Most CERTAINLY you can make a 100% Freshly Milled Whole Soft Wheat Cake…really you can…and it will be good and good for you – but the cake-lover in your home may not be as pleased with the texture.

Again, take this recipe and tweak it. Please do Play with your food!!

After this recipe, I’m going to post the FULL recipe that goes with the cake pictured.  My ‘Sock-it-to-me Coffee Cake’… so look for that one to use this Healthier, Home-made Yellow Cake Mix.

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Healthier, Home-made Yellow Cake Mix

Mix Ingredients:

  • 1 to 1 1/2  Cups Freshly Milled Soft White Wheat
  • ½  to 1 Cup of Organic Cake Flour

  Play with the amounts of each to your family’s tastes – total should equal 2 Cups of combined flours.

  • 1 ½ Cups Organic Evaporated Cane Crystals (Natural Unbleached Sugar)
  • ¼ Cups Powdered Milk
  • 3 ½  teaspoons Aluminum Free Baking Powder
  • 1 teaspoon of Sea Salt
  • 1 teaspoon of Organic Vanilla Extract
  • ¼ Cup Coconut Oil or other light oil in Liquid State

Combine all items except the vanilla in a food processor with the S blade in place. Secure the lid. While spinning slowly drizzle in the vanilla and liquid coconut oil until incorporated fully.

This will keep in the fridge in a zip lock bag or air-tight container for 2 weeks to be used like a regular Yellow Cake Mix!

You may use this recipe of the mix in any and all recipes that call for a yellow boxed cake mix. Use it dry or to make the entire cake. Just compare our ingredient list to what is on the box, and I think you’ll feel much better about using YOURS rather than ‘theirs’.

Time to make a Cake!

Preheat your oven to 350 for metal or glass pans or to 325 for dark or coated pans.   Take out your home-made cake mix and pour all contents into a large bowl.

Finish the Cake Ingredients:

  • 3 Eggs
  • ¼  Cup of a light oil of your choosing (Canola, Safflower, Grapeseed, etc)
  • 1 ¼  to 1 ½  Cups of Water

Combine eggs, oil and 1 Cup of the water into each other first. Then pour that into the dry mix and combine…add the extra water as needed.

Beat on medium speed for 2 minutes.

Batter should resemble a very thick milkshake!

Pour into greased and floured cake pans and bake as a usual boxed mix.

  • 2 – 8 inch Round Pans = 33 – 36 minutes*
  • 2 – 9 inch Round Pans = 28 – 31 minutes*
  • 13 x 9 inch Sheet Pan = 32 – 35 minutes*
  • Regular Bundt Cake    = 38 – 43 minutes*
  • 24 Cupcakes = 18 – 21 minutes*

*Add 3-5 minutes to bake time for dark or coated pans.

Cake is done when toothpick inserted in the center comes out clean.

Cool in pan on a wire rack for 15 minutes.

Cool completely before frosting.

EnJOY

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Donna Miller is a teacher, author, sought-after speaker and trainer. She has been a both guest and host on internet and broadcast radio talk-shows and in television interviews.

She is the hostess of “Your Preparation Station” on Preparedness Radio Network. She and her husband are the Organizers of WNC Preparedness Group in Asheville, NC.  She is an Adjunct Instructor for Frontier Christian University. She teaches local classes & ladies retreats for people to learn hands skills.

She and her husband are the founders of Millers Grain House and, Your Preparation Station and are on the board of PREPARE Magazine.

Joseph and Donna have been happily married for 27 years and have three adult children, and one daughter in-law.

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Flakey, Whole Wheat Pie Crusts

Posted on January 1, 2013 by Donna Miller

Double Whole Wheat Pie Crust
Makes two deep dish pie shells

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Ingredients
1 Cup Freshly Milled Hard White Wheat Flour (sifted)*
1 1/4  Cup Freshly Milled Soft White Wheat Flour (sifted)*
1 tsp sea salt
1/3 C cold, hard butter
1/3 C cold, hard coconut oil
6-8 TBS very cold water

Sifting takes out some (not all) of the husk helping the crust hold together better.  It is optional, but keeps crust from crumbling too badly if not sifted.

Combine flour and salt in a bowl.
Cut in cold butter and cold coconut oil (at the same time) until fine and crumbly
Ad water one TBS at a time while stirring with metal spoon to combine.
When dough forms a loose (still slightly dry) ball stop adding water.
Hand knead just slightly in bowl until all of it sticks together.
Too dry (not sticking) add another TBS cold water.
Too wet (gooey) add a TBS flour.

Divide dough into equal halves, wrap in saran wrap and refrigerate for 15-30 minutes*

Just before baking the pie…. roll out on floured surface and use as directed in pie recipe.

For an empty shell – usually it bakes at 375-400 for 15 minutes.

If wanting only one crust – please note this recipe freezes well in plastic wrap for an easy ready made crust next time.

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Tips & Ideas…
  • Cube the butter & coconut oil first
  • Keep butter & coconut oil in the fridge until the last minute.
  • Pulse food processor “S” blade to cut in butter/oil.
  • Use same crust to make “Pop-tarts” just bake flat.
  • Use crusts in muffin tins for smaller servings.
  • Use for both sweet and savory pies or top a pot pie.
  • Make several and pop them in the freezer.
  • Bake directly from freezer to oven for crispiest crust.
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