Recipe Type: Breakfast

 

January 16, 2025

Sourdough English Muffins

Sonora

English Muffins, Sourdough English Muffins, Whole wheat English Muffins, best English muffin recipe
Print Recipe
3 dozen
This excellent recipe is by Northwest author and educator, Adrian Hale. It is featured in her book, Mama Bread, offered on our website. Our Sonora Soft White flour performed beautifully in this recipe. In place of cornmeal, we used Bluebird's cracked farro porridge.
Copyright: Mama Bread, The Art of Naturally Leavened Bread at Home.

Ingredients

  • 8 cups Sonora Flour about 1000 grams
  • 4 cups whole milk about 850 grams
  • 1 light cup sourdough levain or discard sourdough starter 200 grams
  • 1/4 cup room temperature water 50 grams
  • 4 1/2 teaspoons salt 24 grams
  • 1/2 cup coarse cornmeal or Bluebird's Cracked Emmer Farro
  • 2 Tablespoons olive oil

Methods

  • These English Mufins were inspired by my friend Amy Halloran, a.k.a The Flour Ambassador. She came to visit and taught a class here in my home about how to use whole grain fresh flour to make English Muffins. I adapted it over time to use natural leavening. Every time I make these, I say a silent thanks to the universe for making us chance roommates at one of the early Grain Gatherings. Our friendship has built over time, almost always over some whole grain treat or other. 
  • Mix the Sonora flour, milk, and sourdough starter. Cover and refrigerate for 12 to 24 hours. 
  • Early in the morning, while the house is still in slumber and you're up staring out at the big walnut tree in your backyard, remember the mixture. A start to your day! Jump up and remove it from the fridge. Add the 50 grams of room temperature water and the salt and mix around until well incorporated. Be careful not to rip the dough at this point, just kind of mix the salt around in a kneading motion until it's mixed in. Let it stand at room temperature for about an hour or so to take the chill off while you make coffee. 
  • Here's where you're usually told to lightly flour a board, but I'm not going to tell you to do that. Instead, I'm going to teach you something new. You might not realize this, but another way to make dough not stick to a surface is to use water. So here you're going to pour a slick sheen of water onto your counter and turn the dough out onto that. Pat out the mass of dough until it's 1-inch thick. Cut ınto rounds about 2 to 3 inches in diameter. I use a biscuit cutter for this. Oh, and don't forget to dip the cutter into water so it doesn't stick as well. Lay the rounds into the cornmeal on one side, then fip over to the other, Basically, you want both sides coated in cornmeal, but not the side, Lay the rounds onto a baking sheet and cover to let rise about an hour.
  • Preheat the oven to 350°F.
  • Heat a griddle or large pan over medium heat and brush a generous coating of olive oil onto the surface. Lay the English muffins onto the surface and cook on one side until they're golden and the cornmeal is crisp and smelling buttery, about 10 minutes. Flip and cook on the second side another 10 minutes.
  • Place in the preheated oven for about 10 minutes to finish 
  • By now everyone else in the household is starting to rouse. Gaze upon the work you just did and grab whichever English muffin looks like it might fit this moment for you and you only. One might look especially crispy on the edges, Or have open pockets for melting just the right amount of butter. Slather it in whatever seems right- leftover romesco sauce topped with a little hunk of manchego; homemade jam that the lovely young neighbor down the block brought you from her garden haul last week; some of the unopened jar of vanilla-scented nut butter you got last Christmas. Just take a moment for yourself and savor with delight and gratitude. And then share the hell out of the rest of them. 

 

October 6, 2024

Bluebird Morning Waffle Sandwich

Emmer Flour

Best Waffle Sandwich, Whole Grain Waffles, best breakfast waffle,
Print Recipe
2 waffle sandwiches
A hearty bacon & egg waffle sandwich

Ingredients

Waffles
  • 1 cup Emmer Pancake & Waffle Mix or Einkorn Baking Mix 1 cup yields 4 3"x3" waffle squares.
  • 1/2 cup cow milk or plant based milk
  • 3/4 cup buttermilk may replace buttermilk with plain yogurt
  • 1 large egg
  • 2 tbsp melted butter plus extra for griddle
Sandwich innards
  • 2 large eggs, fried
  • 4 strips bacon, cooked
  • 1/2 cup microgreens any fresh greens will do.

Methods

  • Heat waffle griddle.
  • Prepare waffles. Mix together all wet ingredients. Incorporate wet ingredients into 1 cup of Emmer Waffle Mix or Einkorn Baking Mix. Let mixture stand for 5 minutes to let the batter absorb the moisture. If batter is too thick to pour, add extra water or milk to "lighten" the batter. Batter should be slightly thick, but still be able to pour out of the bowl and onto the griddle.
  • Lightly grease the waffle iron with cooking spray or butter if necessary. Pour the batter into the preheated waffle iron (amount varies depending on the waffle iron size), and cook (usually for about 3-5 minutes) or until golden brown. Carefully remove the waffles from the grill and let them cool.
  • Lay the bacon strips in the skillet without overlapping them. Cook for about 5-7 minutes per side or until the bacon is crisp to your liking. Flip occasionally to cook evenly. Remove from pan and set aside.
  • Prepare fried eggs in the same skillet over medium heat and add the butter or oil. Crack the eggs into the pan, being careful not to break the yolk. Cook for about 3-4 minutes until the whites are set. Remove eggs from the pan and set aside.
  • Build your waffle sandwich starting with the cooled waffles. Smother one side of each waffle with your choice of condiments (my personal favorites are mayonnaise and fermented chili sauce from Willowbrook Farm). Add an egg, bacon strips, and fresh microgreens. Place the second waffle on top to complete your Bluebird Morning Waffle Sandwich.

 

July 18, 2024

Einka Applesauce Cake

Einkorn Flour

einkorn applesauce cake
Print Recipe
6 servings

Ingredients

  • 3 cups Bluebird Einkorn Flour
  • 1 cup sugar
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 2 cups applesauce
Topping
  • 1/4 cup packed brown sugar
  • 1/2 cup pecans chopped
  • 1/4 cup butter melted

Methods

  • Preheat oven to 350F
  • Grease a 9x9 baking dish or 9" bundt pan*
  • In a large mixing bowl, mix the flour, sugar, baking soda and salt. Set aside.
  • In a separate bowl, beat the eggs and gradually stir in oil and applesauce.
  • Add wet ingredients to the dry mixture and blend until all ingredients are incorporated.
  • Pour into greased pan.
Topping
  • Melt butter and add brown sugar and pecans. Spoon over the cake batter.
  • Bake on the middle rack of the oven for 35-40 minutes, until cake is golden brown and a toothpick inserted comes out clean. Allow to cool slightly before serving.
  • *Allow an extra 5-7 minutes baking time if using the bundt pan.

Products used

Ancient wheat, Organic whole grain wheat, Einkorn, Einka, farro, farro piccolo, ancient hulled wheat, fresh milled organic flour, farm fresh flour
Organic Einkorn Flour

 

February 29, 2024

Easy Overnight Cracked Farro Porridge

Emmer Farro

Overnight Cracked Farro Porridge
Print Recipe
1 serving
This simple easy recipe can be prepared in less than 5 minutes, requires no cooking time and adds 10 grams of protein to your morning meal (6 grams in our Cracked Farro Porridge, 4 grams in chia seeds). Use a mason jar with a lid and you have a great meal on the go. Get creative and add nuts, fruit, coconut shreds, and seeds and you will end up with a high fiber, high protein meal that is better than quick oats or cold cereal. This is a fantastic recipe for kids.

Ingredients

  • 1/4 cup Bluebird Cracked Farro Porridge or Old World Cereal Blend (any finely cracked cereal grain will work) raw
  • 11/4 teaspoon cardamom or cinnamon
  • 1/4 teaspoon rose water or vanilla
  • 1 pinch salt
  • 2 teaspoons chia seeds
  • 1/2 cup milk or milk substitute
Optional Topping Ideas
  • Plain Greek yogurt
  • Fruit Such as apples, raspberries, blueberries or figs
  • Nuts Such as walnuts, almonds, cashews or pistachios
  • Seeds pumpkin seeds, poppy seeds

Methods

  • In the evening place cracked farro porridge, salt, spices, chia seeds, milk and rosewater in a small mason jar. Stir together until combined. Cover with the lid and refrigerate overnight.
  • The next day, uncover, stir and add your favorite toppings.
  • Put a lid on it and take it to go if you need to!
    overnight cracked farro porridge

Products used

Ancient grain, Emmer Farro, organic whole grain, ancient hulled wheat, certified regenified, regenerative cereal, regenerative wheat
Organic Cracked Farro Porridge
Old World Cereal, Organic Grain Cereal, Emmer farro, Hot cereal, heritage cracked rye, brown flaxseed, regenerative wheat
Organic Old World Cereal Blend

December 21, 2022

Kutia

Spelt

Print Recipe
Kutia is a traditional Christmas Slavic porridge made of whole grains, poppy seed, nuts, raisins and honey.

Ingredients

  • 1 cup whole grain spelt (any whole-grain wheat berry will work)
  • 4 cups milk (or milk substitute)
  • 1/2 cup poppy seed
  • 1/2 cup honey
  • 1/2 cup raisins
  • 2/3 cup dry apricots chopped
  • 2/3 cup toasted almonds or walnuts chopped
  • 1/4 tsp sea salt
  • dried or candied fruit optional topping
  • whole nuts optional topping
  • cinnamon to taste

Methods

  • Rinse spelt with water and soak overnight, covered in water. The next day, drain water, and add soaked spelt to 4 cups of milk. Bring milk to a boil, then reduce to a low simmer, and cover with a lid. Cook on stovetop for approximately an hour and a half, stirring occasionally, until spelt if fully cooked. The spelt should remain covered in milk, you can add more milk if necessary to keep spelt fully submerged.
  • While spelt is cooking, add poppy seeds to 3 cups of water in a medium saucepan. Bring to a simmer, over medium heat then turn burner off. Let poppy seeds sit for 30 minutes, then turn burner on again and repeat this process, letting the poppy seeds sit for another 30 minutes. Strain poppy seeds through a fine screened colander. You can use cheesecloth if you do not have a fine screen to prevent seeds from falling through. Place poppy seeds in blender to create a mash. Place in a small bowl and set aside.
  • When spelt is fully cooked, drain off the milk, reserving 1/2 cup. Add honey to the reserved milk and stir until the honey is incorporated.
  • Preheat oven to 325.
  • Combine spelt, milk-honey, poppy seeds, raisons, apricots, toasted almonds, and sea salt. Pour blend into a ceramic or oven safe dish and bake uncovered for 20 minutes. Remove from oven and cover. Let rest approximately 10 to 15 minutes prior to serving. Serve warm or cold. This dish can sit in the refrigerator for up to 1 week.
  • Top with any nut, dried or candied fruit, and cinnamon for an extra special treat!

Products used

Kutia

August 27, 2022

Blueberry Fig Bars

Sonora

Print Recipe
The tangy tartness of the figs and lemon, coupled with the sweetness of the fresh blueberries and Sonora flour makes this recipe a hit for every palate! Soft and chewy, but with a little pop of texture from the fig seeds makes the consistency top notch. I mixed and mashed everything by hand, and it still came together very quickly. Enjoy!

Ingredients

Filling:
  • 1 cup dried figs roughly chopped
  • 1/2 cup water
  • 1 cup fresh blueberries
  • 3 tablespoons honey
  • 1 teaspoon vanilla extract
  • 1/4 cup lemon juice
  • 1 teaspoon lemon zest
Pastry Ingredients:
  • 1/2 cup granulated sugar
  • 1/4 cup light brown sugar
  • 1/2 cup unsalted butter room temperature
  • 1 teaspoon lemon zest about 1/2 of a medium lemon
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 cups Sonora Flour
  • 1/2 teaspoon coarse kosher salt
  • 1/2 teaspoon baking powder

Methods

  • Preheat the oven to 350
  • Place chopped figs and water in a small saucepan over medium high heat. Simmer for 8-10 minutes, or until the water is almost evaporated.
  • Add the rest of the filling ingredients to the pot. Simmer for 10 -12 minutes, until the mixture is slightly thick.
  • Place in a food processor, and process until smooth. Set aside to cool completely.
  • For the pastry, place granulated sugar, brown sugar, butter, and lemon zest in the bowl of a stand mixer fitted with a paddle attachment. Mix on low speed until smooth. Add egg and vanilla extract, mixing until smooth. Scrape down the bowl, and add Sonora Flour, salt, and baking powder, mixing until just combined.
  • Press the pastry into a 4 x 6 rectangle and wrap with plastic wrap. Refrigerate for at least 30 minutes.
  • Remove the dough from the refrigerator and divide in half. Roll each piece between two floured pieces of parchment paper until a 12 x 9 rectangle is formed. Divide the dough along the long side into 3 equal pieces. 
  • Place the blueberry fig mixture into a piping bag, or a ziplock bag with the corner cut off. Pipe a 1 inch section of filling in the center of each strip of dough, and fold over until the seam side is down. Trim 1/4 inch off the ends, and cut each strip into 6 equal pieces, about 2 inches each.
  • Bake for 10 -12 minutes, until lightly browned. Store in an airtight container up to three days.
  • Note: the dough and blueberry mixture can be made ahead and frozen up to one month. Place the blueberry mixture in an airtight container in the freezer. For the pastry, wrap in plastic wrap and place in a large ziptop bag in the freezer. Remove from the freezer the day before and allow to thaw in the fridge. Take out of the fridge 30 minutes before baking.

Products used

Sonora Heritage Soft White Wheat Flour, Organic Whole Grain, Fresh milled organic flour, Sonoran Wheat, Slow Food, farm fresh flour
Organic Sonora Heritage Soft White Wheat Flour

July 29, 2022

Salty & Sweet Granola Bars (Take Two)

Emmer Farro

Print Recipe
12 bars
We apologize for our removal of the recipe last month! We decided to take it down to do a few edits after some kind customers gave us their opinions, and we think it is now easier and tastier. We hope y’all enjoy, and we thank you for your patience!

Ingredients

  • 1 3/4 cups Bluebird’s Old World Cereal Blend
  • 1 cup rolled oats
  • 1 1/2 cups boiling water
  • 2 cups peanut butter almond butter or a mix is also fine
  • 1 cup honey
  • 1/3 cup coconut oil
  • 2 teaspoons vanilla extract
  • 1 1/2 teaspoon chili powder
  • 1 teaspoon salt
  • Pinch black pepper freshly ground
  • 3/4 cup dried cherries roughly chopped
  • 1/2 cup almonds roughly chopped
  • 1/2 cup pumpkin seeds
  • 1 cup dark chocolate chips roughly chopped and divided.
  • Maldon salt flakes or coarsely ground sea salt for topping

Methods

  • Preheat the oven to 325°F. Lightly grease a 9 x 11 pan and line with parchment paper. Set pan aside.
  • Mix the Old World Cereal Blend and oats in a large bowl. Pour boiling water over grains and mix thoroughly. Cover the bowl with a lid to allow the grains to absorb the moisture for 20 minutes.
  • Whisk in a medium saucepan over very low heat, nut butter, honey, coconut oil, vanilla extract, chili powder, salt, and pepper, until soft and thoroughly incorporated. Remove from the heat and combine nut butter mixture with grains. Mix thoroughly.
  • Add cherries, almonds, pumpkin seeds and 1/2 cup of the chocolate chips, reserving the other half for the topping. Mix thoroughly.
  • Oil your hands. Press the granola bar mixture into the pan, firmly. Sprinkle the remaining dark chocolate pieces on top of mixture pressing pieces gently into the bars.
  • Place in the oven, and bake for 12-14 minutes. Remove from the oven, sprinkle the bars with flaked salt and let bars cool (a minimum of 4 hours) before cutting. If bars are still warm, they are more likely to fall apart.
  • Once bars are entirely cool, remove from the pan, and cut in half. Cut each half into equal pieces. Place in an airtight container for up to 5 days.

Products used

Old World Cereal, Organic Grain Cereal, Emmer farro, Hot cereal, heritage cracked rye, brown flaxseed, regenerative wheat
Organic Old World Cereal Blend

 

February 24, 2021

Fuego Cheese Biscuits

Einkorn Flour

Print Recipe
12 biscuits
Recipe compliments of Guerra’s Gourmet

Ingredients

  • 3 cups Einkorn baking mix
  • 8 tablespoons butter cold
  • 1 cup milk
  • 1 teaspoon vinegar
  • 1 tablespoon Guerra’s Extra Spicy Seasoning
  • 4 ounces Guerra’s Fuego Cheese by Daniels Artisans diced into small cubes

Methods

  • Preheat oven to 450F
  • Mix vinegar and milk together and set aside.
  • Next, evenly mix Guerra’s Extra Spicy Seasoning and Bluebird Grain Farms Einkorn Baking Mix with a whisk. Mix the small diced cold butter by hand into the flour mixture until it resembles coarse crumbles.
  • Add in the small diced Fuego cheese. Add milk to the mixture and gently fold together until dough forms.
  • Turn dough onto a flour work surface, using a rolling pin roll out dough to 3/4 inch thickness, use a 3-inch biscuit ring to cut dough. Evenly space cut biscuits on a baking sheet and brush tops with milk and sea salt just before baking.
  • Bake in the oven for 8 to 10 minutes until the cheese is lightly caramelized.

Products used

Einkorn Baking Mix

 

October 26, 2020

Cranberry Walnut Einkorn Energy Bars

Einkorn Flour

Print Recipe
12 bars
Need a whole grain, homemade, grab-and-go breakfast? These chewy bars have plenty of protein thanks to Greek yogurt, walnuts, and fiber from the whole grain einkorn flour to keep you full and satisfied all morning long.

Ingredients

  • 1/2 cup Greek yogurt plain or vanilla
  • 1/3 cup brown sugar packed
  • 1/3 cup applesauce
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 orange zested
  • 1 1/2 cup old fashioned oats
  • 1/2 cup + 2 tablespoons Bluebird Einkorn Flour or Bluebird Einkorn Baking Mix
  • 1 1/2 teaspons pumpkin pie spice
  • 1/2 teaspoon baking soda omit if using Bluebird’s Einkorn Baking Mix
  • 1/2 teaspoon salt
  • 3/4 cup walnuts or pecans chopped
  • 3/4 cup dried cranberries
  • 1/2 cup toasted coconut chips such as Dang brand

Methods

  • Preheat the oven to 350°F. Line an 8×8-inch baking pan with parchment or foil and spray with cooking spray. Set aside.
  • In a small bowl, whisk together yogurt, brown sugar, applesauce, egg, vanilla, and orange zest.
  • In a large bowl, whisk together oats, Bluebird Einkorn Flour or Einkorn Baking Mix, pie spice, baking soda, and salt. Use a rubber spatula to stir yogurt mixture into oat mixture until no traces of flour are visible, don’t over stir. Add walnuts, cranberries, and coconut and stir just to combine.
  • Pour batter into the prepared pan and bake until top is just set and edges are golden brown, 25 minutes.
  • Place on a cooling rack and let cool completely. Cut into rectangles and serve. Store remaining bars in an airtight container at room temperature for up to 5 days. 
  • For presentation sprinkle baked bars with coconut chips, chopped walnuts, and zest.

Products used

Ancient wheat, Organic whole grain wheat, Einkorn, Einka, farro, farro piccolo, ancient hulled wheat, fresh milled organic flour, farm fresh flour
Organic Einkorn Flour
Einkorn Baking Mix

 

September 25, 2020

Raspberry-Thyme Einkorn Muffins

Einkorn Flour

Print Recipe
12 muffins

Ingredients

  • 2 1/2 cups Bluebird Einkorn Flour or Einkorn Baking Mix
  • 1/2 cup brown sugar
  • 1/2 cup white sugar
  • 2 teaspoon baking powder omit if using einkorn baking mix
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon allspice
  • 1/4 teaspoon salt omit if using salted butter
  • 1 1/4 cup frozen raspberries
  • 2 teaspoons flour for tossing raspberries
  • 1 1/2 cup buttermilk
  • 6 tablespoons butter melted (can use salted, but omit salt in recipe)
  • 1 tablespoon fresh thme leaves picked & briefly chopped
  • 3/4 teaspoon vanilla
  • 1/2 lemon zested
  • Coarse sugar for topping

Methods

  • Preheat oven to 400 degrees.
  • Grease a 12-cup muffin tin with canola spray.
  • In a small saucepan melt butter until it foams, remove from heat and add thyme leaves, and set aside to cool slightly.
  • Sift together the baking powder, flour, cinnamon, allspice & stir in both sugars.
  • In a separate bowl, toss frozen raspberries with 2 teaspoons of flour to coat. Set aside.
  • Combine vanilla, lemon zest, & buttermilk. Pour buttermilk mixture into the dry mix, add melted butter and thyme, and stir gently with a rubber spatula.
  • Gently fold in frozen raspberries until raspberries are fully incorporated into the batter.
  • Heap batter into prepared pan and sprinkle tops with coarse sugar. Bake in a preheated oven for 25-30 minutes until muffins are nicely colored.
  • Leave in the pan to cool for 5-10 minutes and depan onto a wire rack. The muffins will keep in an airtight container for 2-3 days at room temperature or longer in the refrigerator.

Products used

Ancient wheat, Organic whole grain wheat, Einkorn, Einka, farro, farro piccolo, ancient hulled wheat, fresh milled organic flour, farm fresh flour
Organic Einkorn Flour
Einkorn Baking Mix

July 22, 2020

Chive Farro Fritters with Lemon Yogurt Dressing and Fresh Greens

Emmer Farro

Print Recipe
5

Ingredients

  • 1 cup Cracked Farro Porridge
  • 1/2 cup Greek yogurt
  • 1 large egg
  • 3 tablespoons fresh chives minced
  • 2 cups Gruyere cheese shredded (about 6 ounces)
  • 1/2 teaspoon freshly ground pepper
  • 3/4 cup Japanese panko bread crumbs
  • Salt to taste
  • Olive oil
  • 2-3 bunches fresh salad greens washed and ready to serve
Lemon Yogurt Dressing
  • 1/2 cup plain Greek yogurt
  • 1 tablespoon lemon juice freshly squeezed
  • 2 cloves garlic minced
  • 1 tablespoon good olive oil
  • Salt to taste
  • extra lemon juice to taste
  • 1 tablespoon chives
  • olive oil

Methods

  • On stovetop bring 3 cups of water and a pinch of salt to a rolling boil. Add 1 cup of cracked farro porridge, turn heat to a low simmer. Cook, stirring occasionally, for 15 minutes until all the water is absorbed and cooked grain begins to bubble. Turn heat off and continue to stir, allowing steam to escape and porridge to significantly cool (about 20 minutes).
  • While cracked farro is cooking and cooling, whisk together yogurt, egg, fresh chives, Gruyere, pepper, and a pinch of salt.  Add cooled porridge, stir to incorporate all the ingredients.  Cover and refrigerate up to 2 hours until firm.
  • When ready to cook cakes, heat oven to 250 degrees F.
  • Spread the panko in a shallow dish.  Heat 3 to 4 tablespoons of olive oil in a skillet over medium to low heat.
  • Form balls of the cracked farro mixture using a large tablespoon. Pat balls into patties about 3 inches in diameter and 3/4 inch thick. Lightly place the patties in the panko, turning once to coat.
  • Place patties all at once into the hot oil and cook for about 3 to 4 minutes on each side until cakes are crisp and browned.
  • Place patties on a sheet pan keep warm in the oven for up to 30 minutes. Continue to cook remaining batches, adding oil as necessary.
  • Distribute greens evenly onto plates. Place two to three cakes on top of greens. Top farro cakes with lemon yogurt dressing dressing. Squeeze lemon and sprinkle olive oil on top of cakes and greens. Dash with fresh chives. Serve warm.
Lemon yogurt dressing
  • In Cuisinart or by hand blend in a small bowl: yogurt, lemon juice, minced garlic, and olive oil and salt until uniform. Refrigerate until ready to serve.

Products used

Ancient grain, Emmer Farro, organic whole grain, ancient hulled wheat, certified regenified, regenerative cereal, regenerative wheat
Organic Cracked Farro Porridge

 

December 17, 2019

Einkorn Banana Coconut Quick Bread

Einkorn Flour

Print Recipe
8 slices
Copyright: Bluebird Grain Farms; styling: Jean Galton; photo: Angie Norwood-Browne

Ingredients

  • 2 large bananas very ripe, mashed
  • 2/3 cup sugar
  • 1/4 cup milk
  • 1/2 cup coconut oil or butter melted
  • 1 teaspoon vanilla
  • 3 large eggs
  • 2 2/3 cups Einkorn baking mix
  • 1/2 cup shredded unsweetened coconut plus additional for sprinkling
  • 1/2 cup macadamias or pecans chopped

Methods

  • Preheat oven to 350°F. Grease a 9X5X3-inch loaf pan and line the bottom with parchment paper.
  • In a large bowl combine the bananas, sugar, milk, oil, vanilla, and eggs together. Stir in baking mix, coconut, and nuts and pour into pan. Sprinkle with additional coconut.
  • Bake 45 to 55 minutes or until a toothpick inserted in the center comes out mostly clean. Let cool 10 minutes, loosen the sides of the pan, and invert the pan on a cooling rack. Let cool completely before slicing.

Products used

Einkorn Baking Mix