Ingredients 3 eggs 3/4 cup sour milk 3/4 cup plain organic yogurt 1/4 cup oil 1 tsp vanilla 1 cup Bluebird Einkorn Flour or Bluebird Einkorn Baking Mix or any Whole Grain Bluebird Flour 1 cup unbleached white flour 1 tsp baking powder (omit if using Bluebird’s Einkorn Baking Mix) 1/2 tsp baking soda 1/4 tsp… Continued
The inspiration for these little gems came from our friend Richard Wasson of The Methow Valley Ciderhouse. (Made with a donut maker) Ingredients Dry 1½ cup Emmer Flour ½ cup of sugar 2 teaspoons baking powder ¼ teaspoon salt ¼ teaspoon fresh-ground cardamom ¼ teaspoon fresh-ground nutmeg Wet 1 large egg ¾ cup milk or soy milk ½ cup… Continued
Recipe by Bon Appetit Servings: 6 I found this recipe leafing through Bon Appetit magazine. Knowing I was traveling to New Hampshire, where wild blueberries are plentiful in August, I brought this recipe along. Upon arrival, my sister-in-law Jessica gifted us two quarts of freshly picked wild blueberries, picked that morning from her walk up… Continued
Recipe by Bluebird Grain Farms Servings: 12 Crepes Ingredients: 3/4 Cup Bluebird Organic Einka flour 1 teaspoon salt 4 large eggs 1 Cup whole milk 1 1/4 Cup water 4 tablespoons melted butter Safflower oil, for skillet Method: In a large mixing bowl, combine Einka flour and salt. Add eggs and mix well. Gradually add milk… Continued
Adapted from Culinary Institute of American – IA Healthy Cooking cookbook Dover Point Gourmet-Private Chefs – Chef Peter Witt Servings: 4 Preparation Time: 15 minutes Start to Finish Time: 35 minutes A great alternative to Quaker Oats and Steel Cut Oats the spices add a new dimension to hot cereal without adding calories. Portion information:… Continued
Recipe by Bluebird Grain Farms A delicious hot cereal that can be enjoyed with your favorite nuts, fruit, or an organic fruit syrup! Servings: 3 to 4 Ingredients: 1 cup Cracked Farro Porridge 3 cups water Pinch of salt (optional)* Method: On stovetop add 1 cup of cracked farro porridge and a pinch of salt* to 3… Continued
Recipe by: Bluebird Grain Farms Delicious as part of a brunch buffet, or even for dinner, this casserole is a sweet and savory crowd pleaser. We procured our breakfast sausage from Thomson’s Custom Meats in Twisp, WA. Servings: 8 Ingredients: 1 Cup Organic Potlatch Pilaf 2 Large garlic cloves, minced 2 Inch Piece of cinnamon stick 1 Big… Continued
Yields 6 – 8 Ingredients 1 cup of Potlatch Pilaf (dry) 3 cups of water 6 large eggs 8 oz. mascarpone cheese 2 tablespoon flat-leaf parsley, chopped 1 teaspoon sea salt ½ teaspoon freshly ground pepper ¼ teaspoon ground nutmeg ½ teaspoon sweet paprika plus pinch for garnish 2 tablespoons extra virgin olive oil 1 cup… Continued
Reprinted with permission from Ancient Grains for Modern Meals by Maria Speck, copyright © 2011. Published by Ten Speed Press, a division of Random House, Inc Maria Speck writes, “The original [recipe] called for grapes, plums, and Bartlett pears. I prefer it with grapes alone, and I scent my farro with anise seeds, which lend an ambrosial… Continued
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