Whole Wheat Pita Pockets

Posted on November 28, 2012 by Donna Miller

One of the most puzzling quarries in life is “How do they get those pitas to be hollow inside?” Well, I’ve no answer for you really – but after falling in love with the fresh milled flavor from my WonderMill – I just couldn’t buy pre-made pitas (or anything else for that matter) anymore and had to learn to make them.  Surprisingly, it’s not that hard!  Try it! You’ll like it!

 Whole Wheat Pita Pockets

Ingredients:

  • 1 1/4 Cups warm water (100 degrees)
  • 1 1/2 tsp salt
  • 2 TBS Organic Sugar
  • 3 Cups Freshly Milled Hard Wheat
  • 2 tsp active instant yeast

By hand or mixer:

Combine water and salt, and then stir in half the flour and all the yeast. Mix well. Then slowly add remaining flour and knead for about 10-15 minutes.

**Then move below….

In bread machine:

Set on Pizza Dough setting or Bread Dough setting but ALSO set a timer (that you can clip to you if you walk away from the kitchen). We don’t want these to rise in the machine!

Place ingredients in machine in order given and turn on. In 20 minutes come back and take dough out.

**Weigh and divide into 6-8 balls and knead until they are smooth. Flatten each out to about 1/4 inch thick and 5-7 inch circles:

Cover and let rise (it may not be much) for 45 minutes.

Preheat oven to 400. Flip over onto a greased cooling rack that can go into the oven.  Bake for 10-15 minutes. WATCH them they brown easily and the centers will puff.

These will be a bit hard, but will flatten and soften as they cool.

Slice in half as down the center with a pizza cuter or sharp knife and open the hollow inside of pita pockets or slice in little triangles with a pizza cutter and split and toast them with olive oil and garlic for pita chips.

EnJOY!

________________________________________________

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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Rosemary Peasant Bread

Posted on November 28, 2012 by Feathers in Our Nest

The only word I can possibly use to describe this bread is: “WOW!”  I bake all the time and I try all sorts of new recipes, but my husband swears that this is THE best bread he has ever tasted.  I tend to agree!

I’ve never eaten at Romano’s Macaroni Grill, but apparently this recipe is a dead ringer of their rosemary bread served with olive oil dipping sauce.  I would serve this to company in a heartbeat, and I also am considering giving it away as Christmas gifts!  Loaves of bread like this can cost upwards of $5 each at nice grocery stores, but it can be made at home for much less!

You can’t even tell that this bread contains part whole wheat flour.  It is so light and airy and it squishes when you cut it with a knife.  I think I may have dreamed about this bread last night!  I’m just glad we still have some to eat with our lunch today!

Even if you aren’t much of a bread baker, you really have to try this recipe.  If you have a stand mixer, it will do most of the work for you!

Let me know if you try it!

Rosemary Peasant Bread
     (adapted from here)

1 cup warm water
1 Tbsp. yeast
2 tsp. evaporated cane juice (or sugar)
1 tsp. kosher salt
2 Tbsp. fresh rosemary, chopped (divided)
2 Tbsp. butter, melted (divided)
1 cup freshly ground whole wheat flour
1 1/2 cups unbleached, all-purpose flour (you can make this with all whole wheat flour, but the resulting loaf is “heartier”)
olive oil
sea salt
additional olive oil and cracked black pepper for dipping sauce

Grind wheat in the WonderMill.

In the bowl of a stand mixer, combine warm water, yeast, and evaporated cane juice.  Allow it to sit for 5-10 minutes until foamy.

While it is resting, chop the fresh rosemary.  Make sure to use just the leaves and discard the stems.

When the yeast mixture is bubbly, toss in kosher salt, 1 Tbsp. rosemary, 1 Tbsp. butter, and flours.  Using your mixer’s dough hook, knead for 5 minutes (10 minutes if kneading by hand).

It will eventually come together and be smooth and elastic.

Coat a mixing bowl with olive oil.  Place the dough in the bowl, and turn over once.

Cover, and allow to rise until doubled (about an hour).

 

After the rise, punch down the dough.

Coat a baking sheet with olive oil.  Divide the dough into two equal balls and shape into round loaves.  Place on the baking sheet.

Sprinkle loaves with additional 1 Tbsp. rosemary and press into the dough.

Allow loaves to rise again until doubled (45 minutes).

Preheat oven to 375 degrees.

Bake loaves for 15-20 minutes until golden brown.  Remove to wire racks to cool.

While still hot, brush loaves with remaining 1 Tbsp. butter and sprinkle with sea salt.  Be generous!  This gives great flavor to the bread.

To prepare the dipping sauce, crack some black pepper into a small dish and pour in some good quality olive oil.

This bread is a wonderful appetizer or addition to a meal!

 

Makes 2 loaves.

Enjoy!

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Decadent Non-Dairy Chocolate Cake for a Crowd

Posted on November 28, 2012 by Vickilynn Haycraft

During the holidays we have lots of family and friends into our home and I love to have comforting and homey food for them. Everyone loves chocolate cake, but this can be me non-dairy for those with dairy sensitivities. Of course, if you want, you can use dairy and the cake is just as delicious!

This recipe is a BIG BATCH and makes 4 (9-inch) cake pans, or 2 (9 x 13) baking pans full. If you don’t need so much cake at once, let the extra cake cool completely, wrap tightly with parchment, then plastic, then foil and freeze until needed.

If you are having a crowd to feed, use the 2 (9 x 13) rectangular pans  and stack one on top of the other (once both are completely cooled!) and spread frosting in between and over the sides and edges. OR, use the 4 (9-inch round) cake pans and make 2 double-layer cakes, again filling the frosting in the middle, then sides and top.

Decadent Non-Dairy Chocolate Cake for a Crowd
Yield: 4 (9-inch round) cake pans OR 2 (9 x 13) baking pans

Mill whole wheat pastry (soft wheat) berries in WonderMill and set aside.

Cake: Dry
4 cups whole wheat pastry flour, freshly ground
4 cups unrefined sugar, such as sucanat
2/3 cup unsweetened cocoa powder
2 teaspoons baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon powder

Cake: Wet
2 cups organic virgin coconut oil (or expeller-pressed for milder taste, or butter), melted
1 cup homemade almond milk, (or milk of choice), with 1 Tablespoon organic apple cider vinegar added
2 cups warm water
1 Tablespoon homemade pure vanilla extract
4 large eggs, beaten

Directions:
Grease the pans and then dust with cocoa powder.


Preheat oven to 350 degrees.

In a large mixing or mixer bowl, place all the wet ingredients, except the eggs and whisk well. Slowly add in one  beaten egg at a time, while whisking, to avoid clumps.

In another bowl, whisk dry ingredients together until smooth.

Slowly add the dry ingredients to the wet and mix until both are incorporated and batter is smooth.

Divide batter equally between prepared pans and bake at 350 for 30 minutes, or until cakes test done in center.

Let cool completely before removing from pans. The cakes make be very delicate. Remove to cake plates or cooling rack. You can then chill them in the fridge for easier handling.

Make frosting (below).

Frosting:
1 cup expeller-pressed organic coconut oil, softened
2 teaspoons homemade pure vanilla extract
1 cup unsweetened cocoa powder
4+ cups powdered sucanat (whiz sucanat in blender or VitaMix 1 cup at a time with 1 teaspoon arrowroot added)
2 Tablespoons almond milk, as needed

In a large mixing or mixer bowl, whisk the soft coconut oil and vanilla until fluffy. Add in cocoa power and 1 cup powdered sucanat. Continue whisking as you add the remaining powdered sucanat until a thick consistency is reached. You may need to add more powdered sucanat to get the frosting thick enough. If the frosting is too thick, add almond milk until thin enough.

Assemble your cooled cake(s), and either serve them singly, or in layers. Frost and enjoy!

 

 

 

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Whole Wheat Apple and Honey Ring

Posted on November 27, 2012 by Donna Miller

Apples and Honey go together in the Jewish tradition for welcoming in a prosperous Jewish New Year.  In the Fall, this dynamic duo of Apple and Honey often lend themselves to some wonderful treats.  This is one of my family’s favorites!

Apple and Honey Tea Ring

Ingredients:

Dough Part:

  • ¾ Cup Milk
  • ¼ Cup Warm Water (110-115)
  • 1 Egg
  • ¼ Cup Butter (cold and cubed)
  • 3 Cups Freshly Milled Hard Wheat Flour
  • ¼ Cup Eco Sweet Organic Cane Sugar
  • 1 Teaspoon Fleishmann’s Instant Yeast

 Filling Part:

  • ¼ Cup Sucanat or Brown Sugar
  • 3 Tablespoons Flour
  • ¼ Teaspoon Cinnamon
  • 3 Tablespoons cold butter
  • ¼ Rolled Organic Oats (toasted)
  • ½ Cup cooked or canned apple (or fruit of your choice)
  • ¼ Cup Honey

Add Dough Ingredients into Bread Machine in order given, set on Dough Setting.

When the Dough cycle is complete, you will want the dough to rest after being punched down for about 10 minutes on a flat, oiled surface.

While machine is working, mix Filling ingredients starting with the first four first. Cut butter into the sugar, flour, cinnamon mixture until crumbly. Now add in the oats and fruit of your choice to finish filling. Set aside.

Grease a baking sheet and set aside.

Roll out dough to a rectangular shape on oiled surface and spread filling evenly over all but about 2 inches (lengthwise) of the rectangle’s edge. Drizzle honey all over filling. Roll dough up like a snake toward the empty edge and seal by crimping. Filling should swirl inside the dough, but not be coming out the lengthwise edge.

Form into a circle, joining ends to hold in filing. Place on greased baking sheet with seem side down.

Cut slits about 1.5-2 inches apart all the way around the ring staying away from the center (so it holds together).

Cover and let rise in a warm place for at least 30 minutes or until almost doubled.

Preheat oven to 350 and center rack to middle.

Sprinkle a little remaining raw sugar on top for effect and bake for about 25 – 30 minutes (checking for hollow sound and browning) If needed cover with foil for the last 5-10 minutes to prevent browning too much.

Remove to a wire rack and serve either warm or cooled with some cream cheese frosting or almond glaze frosting.

Best Blessings and enJOY!
Donna Miller

 

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Thanksgiving Left-Over Make-Over: Whole Wheat Sweet Potato Muffins

Posted on November 26, 2012 by Donna Miller

While still on the topic of clearing out all that is left from Thanksgiving, we had an exorbitant abundance of Sweet Potato Casserole this year.

So, like most things left over, I try to disguise it and use it up rather than throw it away.

 

Sweet Potato Casserole Muffins

Makes 10-12 muffins

Dry Ingredients –

  • 2  Cups Freshly Milled Flour (1/4 C Soft White, 3/4 C Hard White)
  • ¼ Brown Sugar
  • 2 ½ tsp Baking Powder
  • ½ tsp Sea Salt

Wet Ingredients –

  • ¼ Cup Oil or Melted butter
  • 1 Medium Egg
  • 1 Cup Milk
  • 1/2 tsp Vanilla
  • 1/2 Sweet Potato Casserole
  • ¼ Cup Crushed Pineapple

Topping –

  • ¼ Cup Shredded Sweetened Coconut

Two Easy Steps:

Combine all your dry ingredients in one bowl and toss to combine.

 

 

Combine all your wet ingredients in a separate bowl. Mix and blend well. This casserole can be chunky!

 

 

Mixing Methods:

Pre-heat oven to 400. Spray muffin tins.

In the dry bowl make a well.

Stir wet ingredients in their container to be sure combined. Pour into the well of dry ingredients.

Mix until just combined. It will still be slightly lumpy or have some dry spots. Don’t worry.

Spoon into muffin tins to 2/3 full.

Top with un-toasted sweet shredded coconut flakes.  These will toast up as the muffins bake!

Bake at 400 for 20 minutes.

Remove to cool on a wire rack. Serve warm or bag once cool to keep for days.

________________________________________________

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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Thanksgiving Left-Over Make-Over: Whole Wheat Cranberry Muffins

Posted on November 26, 2012 by Donna Miller

Are you laden with many odds and ends of food that you are either sick of since they’re still hanging around or you just don’t know what to do with them?  I’d like to help!

Here’s one use for a typical left-over from the Thanksgiving fray: Cranberry Relish or Jelly

Cranberry Muffins

Makes 10-12 muffins

Dry Ingredients –

  • 2  Cups Freshly Milled Flour (1/4 C Soft White, 3/4 C Hard White)
  • ¼ Evaporated Cane Crystals
  • 2 ½ tsp Baking Powder
  • ½ tsp Sea Salt
  • ¼ Cup Dried Cranberries

Wet Ingredients –

  • ¼ Cup Oil or Melted butter
  • 1 Medium Egg
  • 1 Cup Milk
  • 1/4 tsp Almond Extract
  • 1/2 tsp Vanilla
  • 1/2 Cup Cranberry Relish or Jelly

Two Easy Steps:

Combine all your dry ingredients in one bowl and toss to combine all, including the dried cranberries (if used).

 

 

Combine all your wet ingredients in a separate bowl.

 

 

Mixing Methods:

Pre-heat oven to 400. Spray muffin tins.

In the dry bowl make a well.

Stir wet ingredients in their container to be sure combined. Pour into the well of dry ingredients.

Mix until just combined. It will still be slightly lumpy or have some dry spots. Don’t worry.

Spoon into muffin tins to 2/3 full.  Bake at 400 for 20 minutes.

Remove to cool on a wire rack. Serve warm or bag once cool to keep for days.

________________________________________________

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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In a Hurry Whole Wheat Crescent Rolls

Posted on November 19, 2012 by Vickilynn Haycraft

Need to serve delicious quick whole-grain rolls in a hurry? Try these light and sweet lovelies. I like to shape them into crescents for a special feel, or rolled into knots, or simply shaped into a round roll for every day meals.

I use my food processor to mix, knead and rise the dough so it cuts down on bowls to wash, but you can also mix these up and knead them in a stand mixer, or by hand using a bowl and turning the dough out to knead. For light and fluffy rolls, knead and shape on an oiled surface, not a floured one.

In a Hurry Whole Wheat Crescent Rolls
Yield: 16 rolls

Mill white whole wheat berries into flour using the WonderMill

In a food processor place:
2 1/2 cups white whole wheat flour, freshly-ground
1 1/4 cups warm water (110 degrees)
1 Tablespoon instant yeast
1/4 cup raw honey
2 Tablespoons coconut oil or butter (I use organic expeller-pressed coconut oil)

Pulse until mixture comes together, even though sticky. Process for about 2 minutes.

Cover and let rise 30 minutes.

Add in 1/2 teaspoon salt, mix again.

If dough is still sticky, add 1-2 Tablespoons additional flour and mix in. If dough is too dry, add 1-2 teaspoons water and mix well.

Remove dough from processor bowl and place onto a lightly oiled surface (I use olive oil). Divide into 2 equal portions. Roll one portion into a 6-inch circle and cut 8 triangles.
Roll each triangle up, starting with wide end. Pinch the sharp tip into the roll to keep from unraveling during baking. Repeat with second portion.

Place the shaped rolls onto an oiled baking sheet, cover and let rise until doubled while the oven is preheating to 400 degrees.

When risen, place the baking sheet in the oven and bake the rolls for 10-12 minutes, or until lightly golden. Do not overbake.

When done, transfer the rolls to a cooling rack and cover with a clean dish cloth to cool and soften.

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Real Food Chocolate Chip Cookies

Posted on November 19, 2012 by Feathers in Our Nest

As I was making this recipe over the weekend, I thought to myself, “Why has it been almost 6 months since I made these?”  Seven warm, ooey, gooey cookies later, I remembered.

I have no self-control.

But if any chocolate chip cookie recipe is acceptable to binge on, it’s this one.  This recipe contains whole wheat flour, unrefined sugars, and coconut oil.  Use the best quality ingredients you can afford, and the taste of the finished product will reflect that.

Prepare to wow your friends and family with how light and fluffy these cookies are, and surprise them by telling them they have whole wheat flour!  My husband was amazed and didn’t believe me at first.

If you’re making these in the summertime, make sure your coconut oil is solid, not liquid (stick it in the fridge first) so that the cookies don’t spread.

Real Food Chocolate Chip Cookies

1/4 cup sucanat
1/4 cup pure maple syrup
1/2 cup coconut oil (solid, not liquid)
1 tsp. pure vanilla extract
1 egg
3/4 cup whole wheat flour, freshly ground
1/2 cup unbleached all purpose flour
3/4 tsp. baking soda
1/2 tsp. non-GMO cornstarch
1/4 tsp. salt
1/2 cup good quality chocolate chips

Preheat oven to 325 degrees.

Grind whole wheat flour in your WonderMill.

In a medium-sized mixing bowl, combine sucanat, maple syrup, coconut oil, vanilla extract, and egg.  Mix thoroughly.

In another bowl, stir together flours, baking soda, cornstarch, and salt.   (I like to use a whisk for this step.)

Add wet ingredients to dry ingredients and mix well.  (Sometimes I use my hands.)

Fold in chocolate chips.

Place rounded Tablespoonfuls of dough onto a baking sheet (ungreased) and bake for 10 minutes at 325 degrees, or until slightly browned.

Cool on the sheet for 2 minutes, then remove to a cooling rack.

Yield:  20 cookies

Enjoy!

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Whole Wheat French Bread

Posted on November 14, 2012 by MomGateway

We love french bread but have always been afraid to try baking it ourselves.  Finally, I found a recipe that works.  I used freshly ground whole wheat flour milled from white wheat berries with my own WonderMill instead of store-bought bread flour. It is not as light as regular French Bread but it is delicious.  The key is to use good yeast and based on my experiments, Red Star yeast has worked best for me. The original recipe is from here. The key to crusty French bread with a soft interior is to use high temperature in baking and misting the surface of the loaves with water as they bake for the first 10 minutes. Using white wheat berries is important so the bread will have a more French bread texture.


Whole Wheat French Bread

1 1/2 cups warm water (110 degrees F)
1 tablespoon Red Star active dry yeast
2 tablespoons white sugar
2 tablespoons vegetable oil
1 teaspoon salt
4 cups whole wheat flour

Stir together warm water, yeast, and sugar and let stand for about 10 minutes till it becomes frothy. Add yeast mixture to the oil, salt, and 2 cups flour.
Add the remaining flour, 1/2 cup at a time, until the dough has pulled away from the sides of the bowl.
On a lightly floured surface knead the dough for about 8 minutes until dough is smooth and elastic. Lightly oil a large bowl, place the dough in the bowl, and turn to coat. Cover with a damp cloth or plastic bag, and let the dough rise in a warm place until it has doubled in volume. This may take about 1-2 hours.
Deflate the dough, and turn it out onto a lightly floured surface.
Divide the dough into 3 pieces, and form into loaves.
Place on lightly greased baking sheets.
Cover the loaves with a damp cloth, and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 425 degrees F. Place the loaves in the oven.  After 2 minutes, open oven door and mist the surface of the breads with water. Do this again twice during the first 10 minutes. Bake for a total of 18 to 20 minutes or until loaves are golden brown.

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Whole Wheat Pumpkin Chocolate Chip Cookies

Posted on November 13, 2012 by mamachocolate

The months of October and November scream “PUMPKIN!” to me. I see those lovely round squashes everywhere at the grocery stores and in people’s homes, and am consequently constantly thinking about pumpkin pie and pumpkin pancakes…and now pumpkin COOKIES.

There was a time when I would have sneered at pumpkin and chocolate chips together. I’m not sure why, but to me, squash + chocolate seems to be edging into the dangerous possibility of defiling chocolate. As I prepared for a harvest party recently, however, I decided to dare to attempt the pairing and found out to my great surprise that I love it. 

Why have I been staying in my little safe-zone of “undefiled” plain chocolate chip cookies?! These are perfectly moist, healthier than regular cookies (all those vitamins in that pumpkin, dontchya know!) and somehow satisfy a craving that I didn’t even realize I had until I tasted one of these delicious morsels.

Whole Wheat Pumpkin Chocolate Chip Cookies

*recipe adapted from Cait’s Plate

Ingredients:

  • 2 1/4 cups whole wheat flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons cinnamon
  • 1/2 teaspoon ground ginger
  • 1 cup butter, softened
  • 1/3 cup brown sugar
  • 1/3 cup granulated sugar
  • 1 (15 ounce) can pumpkin
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups semisweet chocolate chips

I recommend using soft white wheat berries for best results in this recipe!

Directions:

  1. Preheat the oven to 375°F.
  2. Spray baking sheets with cooking spray or line with parchment paper.
  3. Whisk together the flour, baking powder, soda, salt and spices. Set aside.
  4. With an electric mixer, set on medium speed, cream together butter and sugars making sure to scrape the side of the bowl.
  5. Add the pumpkin, eggs and vanilla, beating well to blend.
  6. Slowly add the dry ingredients, beating well to blend. Stir in the chocolate chips.
  7. Using a tablespoon scoop, drop the dough onto the prepared baking sheets.
  8. Bake on the middle oven rack for about 18 minutes, until edges are lightly browned.
  9. Let cool on the baking sheets 5 minutes before transferring to racks to cool.

Parchment paper definitely works the best and makes for easy clean-up!


Enjoy!

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