Recipe Developed for Bluebird Grain Farms by: Acacia Larson MPH, RD, CD 1 Cup Bluebird Emmer Pancake & Waffle Mix 1 ¼ Cups Silk creamer (or other soy-based creamer) ½ tsp apple cider vinegar 1 ½ tsp Ener-G Egg Replacer (a dry mix found in baking aisle) 2 Tb warm water Vegetable oil for cooking… Continued
Recipe compliments to Tess Hoke, Local 98856 Yield 12 Cupcakes Ingredients 1 ½ cups Bluebird Grain Farms Emmer Flour or Bluebird Einkorn Baking Mix 1 cup of sugar 1 teaspoon baking soda (omit if using Bluebird’s Einkorn Baking Mix) 1 teaspoon salt 1/3 cup cocoa powder 1/3 cup canola oil 1 cup of water… Continued
Recipe compliments of:Courtesy of Main Market Co-Op , Spokane 2 cups Bluebird Grain Farms Cracked Farro Porridge 2 and 1/2 cups whole milk2 and 1/2 cups half and half1 cup sugar2 tsp. vanilla2 tsp. cinnamon1 tsp. nutmeg2 tsp. vanilla extract1/2 cup apricots, dried1/2 cup dates, dried1/2 cup cranberries, dried Method Place cracked farro, milk, half and… Continued
Ingredients Blueberry filling 4 cups fresh blueberries 1/2 cup sugar 1 tablespoon fresh lemon juice 1/2 teaspoon pure almond extract 3 tablespoons quick-cooking tapioca Combine blueberries, sugar, lemon juice, almond extract, and tapioca. Set aside for 10 minutes. If you are using frozen fruit, combine it with the sugar and lemon juice, set aside… Continued
Courtesy of Chef Christina Choi of Nettletown 2 c butter 1 c powdered sugar 2 t vanilla extract 4 c Bluebird Grain Farms emmer flour 1 c chopped walnuts, coarsely chopped (if the walnuts are too fine the cookies will be crumbly) Cream butter and powder sugar together until smooth. Add vanilla extract, then slowly add… 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
Makes about 6 servings *1 Cup Bluebird Emmer Farro*5 garlic cloves, chopped*1 Cup dried Ceci (Chickpeas)1/2 Cup dry sherry or wine*1 ounce dried Porcini mushroomsSea salt and fresh ground pepper to taste*1 teaspoon dried sage*1 lb fresh mushrooms (shiitake, cremini, etc.), sliced*1 teaspoon dried thyme2 splashes of soy sauce*1 teaspoon dried parsley*1 Tb apple cider vinegar*1… Continued
Adapted from Mediterranean Grains and Greens by Paula Wolfert Ingredients: Time: 2 hours, plus overnight soaking for farro and chickpeas ¾ cup dried chickpeas, soaked in water overnight ¾ cup Bluebird Grain Farms Emmer Farro, soaked in water overnight ½ teaspoon of sea salt 3 tablespoons extra virgin olive oil, plus more for garnish ½ cup chopped… Continued
Compliments of: Chef Earl Hook – La Medusa4857 Rainier Avenue South -Seattle, WA 98118206.723.2192 In Sicily and Mexico tender young squash vines are added to many varieties of soups and stews. If the stems are too large you may need to peel the fibrous coating before cooking. You may use black kale, spinach, or beet greens… Continued
Compliments of: Bluebird Grain Farms *Indicates preference to ingredients that are grown or produced locally Makes about 10 Cups of cooked pasta This recipe is dedicated to my Grandma Betty, who always made homemade pasta for our family’s Thanksgiving dinner. She would cut the pasta by hand, then cook it & toss with butter and… Continued