Yields: 12 muffins Ingredients 2 Cups Emmer Flour ½ Cup packed light brown sugar 2 tsp baking powder ½ tsp kosher or sea salt 1 Cup mashed banana (about 3 small or 2 medium bananas) ½ Cup buttermilk ½ Cup milk 2 large eggs 2 Tb vegetable oil 1 ½ Cups blueberries (fresh or frozen –… Continued
Yields: About 20 Gougeres Ingredients 3/4 *cup milk 1/2 cup water 3 tablespoons salted butter 2/3 *cup Emmer flour 1/2 teaspoon sweet smoked paprika 1 *cup grated Beecher’s Flagship cheese 2 *eggs 1/4 – 1/2 teaspoon coarse sea salt Method Preheat the oven to 375 degrees. Set out a large baking sheet and line it… Continued
Yields: 8 scones Ingredients: 1 1/2 cups Bluebird Emmer Flour (Hard Red or Hard White flour also works) 1 cup all-purpose flour 1/2 cup sugar (natural cane or granulated) 1 1/2 tsp sea salt or kosher salt 2 tsp baking powder 1/2 cup dried figs 1 1/4 cup sticks butter (10 TB, cut into about… Continued
Adapted from Good to the Grain by Kim Boyce Makes about 20 popovers *It helps to use a non-stick muffin pan. They get crustier outside if you pour the batter into every other muffin cup. But they’re great the regular way too. Ingredients 5 eggs 2 1/4 cups milk 1 cup Bluebird Grain Farms Hard… Continued
Yields : 1 loaf Ingredients: 1 cup zucchini, finely grated 1 cup Bluebird’s Einka flour 1 3/4 tsp. baking powder 3/4 tsp. baking soda 1/2 tsp. cinnamon 1/4 tsp. sea salt 2 large eggs, room temperature 1/2 cup organic cane sugar 2 tbsp. plain yogurt 1/4 cup coconut oil, melted and cooled Method: Preheat oven to 375… Continued