Recipe Type: Breakfast

January 4, 2014

Cracked Farro Pudding

Emmer Farro

Print Recipe
Courtesy of Main Market Co-Op , Spokane

Ingredients

  • 2 cups Bluebird Grain Farms Cracked Farro Porridge
  • 2 1/2 cups whole milk
  • 2 1/2 cups half and half
  • 1 cup sugar
  • 2 teaspoons vanilla
  • 2 teaspoons cinnamon
  • 1 teaspoon nutmug
  • 1/2 cup apricots dried
  • 1/2 cup dates dried
  • 1/2 cup cranberries dried

Methods

  • Place cracked farro, milk, half and half, sugar, cinnamon, nutmeg and a pinch of salt in a saucepan. 
  • Bring pudding to a boil then lower temperature to a simmer and stir frequently with a wooden spoon. Cook for roughly 20-25 minutes. We are looking for a consistency where a spoon is just able to stand up in the pudding.
  • Once this consistency is reached, remove pudding from the stove. You can choose to blend in dates, apricots and cranberries and serve warm or at room temperature.
  • To store, let pudding cool, covered for up to 15 minutes then press plastic wrap directly on surface of the pudding and refrigerate for up to 2 days.
  • Top with dates, apricots and cranberries just before serving. This can be an extra special breakfast or served as a dessert.

Products used

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

January 4, 2014

Emmer Blueberry Tart

Emmer Flour

Print Recipe

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
Crust
  • 1/2 cup Organic Emmer Flour
  • 1 cup unbleached all purpose flour
  • 1/2 teaspoon salt
  • 1 tablespoon sugar
  • 1/2 cup chilled butter
  • 2 tablespoons ice water
  • 2 tablespoons lemon juice
  • 1 tablespoon lemon zest

Methods

Filling:
  • 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 to thaw, then add the almond and tapioca.
  • While blueberries sit, prepare the tart crust.
Crust & Assembly:
  • To make by hand, combine the flour, salt, and sugar in a large bowl. Work the butter into the flour with a knife, or pastry cutter, or fingers until the mixture resembles a coarse meal. Sprinkle the ice water and lemon juice onto the crumbly dough, and with your hands, push the dough from the sides to the middle of the bowl to form a ball that holds together.
  • Transfer to a work surface. Cut the dough in half, place half on top of the other, and press down. Repeat this step two more times until all the water is incorporated into the dough.
  • On wax paper with a floured surface, gently flatten the ball of dough with a rolling pin. Place another piece of wax paper on top of the flattened dough. Starting from the center, roll the dough into a circle the size of your tart pan.
  • Peel the top layer of wax paper off the dough and flip the dough over onto the pan. Carefully peel the other layer of the dough and form crust to the pan.
  • Spoon blueberries evenly onto crust. Bake for 50 minutes until the crust is golden brown. Cool

Products used

organic ancient wheat, emmer flour, farro flour, fresh milled organic flour, organic whole grain, regenerative flour, certified regenified, farm fresh flour
Organic Emmer Flour

 

January 4, 2014

Einkorn Basecamp Waffles

Einkorn Flour

Print Recipe
*Adapted from “Cory Diamond’s Special Waffles For Sunday Guests in the Little Star Cookbook, 2001.

Ingredients

  • 3 eggs
  • 3/4 cup milk
  • 1 tablespoon lemon juice
  • 3/4 cup plain organic yogurt
  • 1/4 cup oil
  • 1 teaspoon oil
  • 1 teaspoon vanilla
  • 1 cup Bluebird Einkorn Flour or Bluebird Einkorn Baking Mix
  • 1 cup unbleached white flour
  • 1 teaspoon baking powder omit if using Bluebird’s Einkorn Baking Mix
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

Methods

  • Make sour milk by adding 1 Tablespoon lemon juice to whole milk and let sit for 5 minutes.
  • Add soured milk to yogurt, oil, eggs, and vanilla. Combine dry ingredients in a bowl and add yogurt/milk mixture.
  • Cook in a Belgian-style waffle iron and top with yogurt, syrup, fresh fruit, and walnuts.
  • For a super kid treat, put the leftover cooked waffles in the fridge and use them as a substitute for bread in a peanut and butter and jelly/honey sandwich!

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

January 4, 2014

Emmer Donuts

Emmer Flour

Print Recipe
The inspiration for these little gems came from our friend Richard Wasson of The Methow Valley Ciderhouse.

Ingredients

Dry ingredients:
  • 1 1/2 cups Emmer Flour
  • 1/2 cup sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon cardamom fresh-ground if possible
  • 1/4 teaspoon nutmeg fresh-grated if possible
Wet ingredients:
  • 1 large egg
  • 3/4 cup milk or soy milk
  • 1/2 cup coconut oil melted
Cinnamon sugar mixture for topping (optional)
  • 1/2 stick butter melted (1/4 cup)
  • 1/2 teaspoon sugar
  • 1/2 teaspoon ground cinnamon

Methods

  • Rub wells of donut maker with oil. Pre-Heat donut maker.
  • Mix dry ingredients together until well blended. Mix wet ingredients until blended. Blend dry and wet ingredients until thoroughly incorporated. Let the mixture sit for 5 minutes (Emmer Flour absorbs moisture). The batter should not be runny but able to pour with help from a spoon). Add more milk if necessary to get it to this consistency.
  • Fill wells of donut maker ½ full with batter. Put the lid down and bake for 6-8 minutes until donuts are evenly browned. Take donuts out and set them aside to cool.
Cinnamon sugar topping:
  • Melt butter. Mix sugar and cinnamon. Dip donuts in melted butter face down and sprinkle with the mixture.
  • Note: These donuts are baked not fried. I know there are lots of folks who are not satisfied with only baked donuts. If you find yourself in this camp, you can bake them then fry them in your choice of oil!

Products used

organic ancient wheat, emmer flour, farro flour, fresh milled organic flour, organic whole grain, regenerative flour, certified regenified, farm fresh flour
Organic Emmer Flour

 

January 4, 2014

Blueberry Hand Pies

Einkorn Flour

Print Recipe
6
Recipe by Bon Appetit
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 “Blueberry Hill.”

Ingredients

Buttery Pie Crust
  • 1.5 cups all-purpose flour Bluebird Whole Grain Einka (Einkorn) Flour or Hard White Flour work beautifully
  • 1/2 teaspoon sugar
  • 1/4 teaspoon kosher salt
  • 1/2 cup unsalted butter chilled, cut into 1/2 inch cubes
Pie Filling
  • 2 cups blueberries about 10 ounces
  • 1 teaspoon lemon zest
  • 1 tablespoon fresh lemon juice
  • 1/4 cup sugar
  • 1/4 teaspoon kosher salt
  • 1 large egg whisked with 1 teaspoon water
  • 1 tablespoon raw sugar

Methods

Pie Crust:
  • Pulse flour, sugar, and salt in a food processor.
  • Add butter; pulse until the texture of very coarse meal.
  • Add 1/4 cup water; pulse, adding more water if dry, until dough comes together in clumps.
  • Form into a square, wrap in plastic, and chill until firm, about 2 hours.
Pie Filling & Assembly
  • Preheat oven to 375 degrees. 
  • Roll out dough on a floured surface to a 15″x12″ rectangle. Cut into 6 rectangles.
  • Toss blueberries, lemon zest, lemon juice, sugar, and salt in medium bowl. Brush edges of rectangles with water; mound blueberries in the center of each. Fold dough over and press edges to seal.
  • Place on a parchment-lined baking sheet, brush with egg wash and sprinkle with raw sugar. Cut small slits in tops.
  • Bake hand pies, rotating sheet halfway through, until juices are bubbling and pastry is golden brown, 35-40 minutes (juices will run onto parchment).
  • Transfer to a wire rack. Serve warm or at room temperature.

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
Pasayten Hard White Wheat, whole grain organic flour, fresh milled organic flour, heirloom flour
Organic Pasayten Hard White Wheat Flour

 

January 4, 2014

Einka Crepes

Einkorn Flour

Print Recipe
12 crepes
Recipe by Bluebird Grain Farms

Ingredients

  • 3/4 cup Bluebird Einkorn Flour
  • 1 teaspoon salt
  • 4 large eggs
  • 1 cup whole milk
  • 1 1/4 cup water
  • 4 tablespoons butter melted
  • Safflower oil for skillet

Methods

  • In a large mixing bowl, combine Bluebird Einkorn Flour and salt. Add eggs and mix well. Gradually add milk and 1¼ cups water, whisking vigorously to prevent lumps. Add butter and whisk until smooth. (These ingredients may be combined in a blender and processed for 1 minute.) Cover and refrigerate for at least 1 hour. Stir well before using.
  • Place a baking sheet in oven and heat to 175 degrees. Dampen a dish towel with warm water and set aside.
  • Lightly oil a 6- to 8-inch lightweight skillet or crepe pan. Place over medium heat.
  • When pan is warm, lift from heat, then pour in ¼ cup crepe batter while tilting pan so batter coats bottom evenly. Return to heat and cook until lightly browned underneath, about 2 minutes. Turn and cook other side about 1 minute
  • Place finished crepes on baking sheet in oven and cover with damp towel.
  • Remove crepes from oven. Roll or fold crepes and top with fresh fruit and crème fraîche or your favorite topping. Serve warm.

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

 

January 4, 2014

Old World Cereal with Cinnamon, Vanilla and Walnuts / Dried Fruit

Emmer Farro

Print Recipe
4 servings
Adapted from Culinary Institute of American – IA Healthy Cooking cookbook Dover Point Gourmet-Private Chefs – Chef Peter Witt

Ingredients

  • 3 cups water or skim milk
  • 1 cup Old World Cereal from Bluebird Grain Farms
  • 1/2 cup fruit see notes dried fruits
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon vanilla extract
  • 1 teaspoon honey
  • 4 ounces walnuts chopped

Methods

  • Bring the milk or water to a boil in a medium saucepan. Gradually add the old world cereal, stirring constantly. Simmer them, stirring frequently, until thickened, about 15- 20 minutes, depending on how hot the boiling water is to start the process.
  • Stir the salt, fruits, cinnamon/vanilla extract into the cereal and simmer until the cereal has absorbed the liquid up to an additional 10 minutes.
  • Serve in heated bowls and drizzle 3/4 teaspoon of honey on each portion and add 1 ounce of walnuts to each bowl.
  • Notes: A great alternative to Quaker Oats and Steel Cut Oats the spices add a new dimension to hot cereal without adding calories.
    Portion information: 3 1/4 ounces or 90 grams
    Steel cut oats, scotch oats or irish oatmeal are all names for groats that have been cut into 2-3 pieces and not rolled. They take longer to cook than rolled oats and have a chewy texture.
    Use a variety of dried fruits such as cherries, blueberries, currants, cranberries, apricots, dates, figs, raisins, or prunes

Products used

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

 

January 4, 2014

Emmer Polenta with Cheese

Emmer Farro

Print Recipe
Compliments of: Acacia Larson MPH, RD, CD

Ingredients

  • 1 1/2 cups Bluebird Grain Farm’s Cracked Emmer
  • 4 cups vegetable or chicken broth
  • 2 cups water
  • 1 cup cubed or crumbled cheese OR 1 1/2 cup grated cheese. Use any cheese you prefer, but fontina is fabulous!

Methods

  • Combine the cracked emmer, broth and water in a medium pot over high heat. Bring to a boil, stirring frequently. Then lower the heat to medium-low and simmer, stirring frequently, for 20 minutes or until thick and creamy.
  • Turn off the heat and stir in the cheese to melt.
  • Serve on the side or under any kind of braised, roasted or grilled meat or vegetable
  • Fried Polenta leftovers: lightly oil a baking dish and pour in the polenta. Spread in an even layer to coat bottom of dish, then cover and refrigerate. Polenta will get firm, and can be cut into shapes and fried in a bit of oil for a crispy treat! Serve on their own, or with a sauce such as marinara.

Products used

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

January 3, 2014

Cracked Farro Porridge

Emmer Farro

Print Recipe
3
Recipe by Bluebird Grain Farms
A delicious hot cereal that can be enjoyed with your favorite nuts, fruit, or an organic fruit syrup!

Ingredients

  • 1 cup Cracked Farro Porridge
  • 3 cups water
  • Pinch salt optional

Methods

  • On stovetop add 1 cup of cracked farro porridge and a pinch of salt* to 3 cups of water. 
  • Bring to boil, then simmer on low while stirring frequently until water is absorbed and bubbles appear (15 min).

Products used

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

January 3, 2014

Potlatch Pilaf Breakfast Casserole

Potlatch Pilaf

Print Recipe
8 servings
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.

Ingredients

  • 1 cup Organic Potlatch Pilaf
  • 2 cloves garlic minced
  • 1 cinnamon stick 2-inch piece
  • 1 sprig rosemary leaves chopped
  • 1/2 cup dried cherries
  • 2 1/2 cups broth use your favorite
  • 1 teaspoon Dijon mustard
  • 1/4 cup maple syrup plus more for serving if desired
  • 1/4 teaspoon kosher or sea salt
  • 1/4 teaspoon black pepper
  • 8 breakfast sausage links use your favorite, meat or tofu based

Methods

  • Preheat the oven to 350 degrees.
  • In a 9×13 baking dish, combine the pilaf, garlic, cinnamon, rosemary and cherries.
  • Heat the broth until it is hot and mix in the mustard, syrup, salt and pepper. Pour the broth mixture over the pilaf mixture, and place the sausages evenly over the surface.
  • Cover the dish with foil and bake for 50 minutes. Remove foil and bake 10 minutes more, or until all liquid has evaporated.
  • Turn the oven up to broil, and broil briefly, just to brown the tops of the sausages.
  • Remove from oven and remove the cinnamon stick before serving. Serve as is, or with additional maple syrup if you prefer a sweeter breakfast.

Products used

Potlatch Pilaf, Split Emmer Farro, Wild Rice, Bluebird Pilaf Blend, Organic Wild Rice, organic emmer, Ancient Grain
Organic Potlatch Pilaf

January 3, 2014

Potlatch Pilaf Frittata with Roasted Cauliflower & Sweet Onion

Potlatch Pilaf

Print Recipe
8 servings

Ingredients

  • 1 cup Potlatch Pilaf dry
  • 3 cups water
  • 6 large eggs
  • 8 ounces mascarpone cheese
  • 2 tablespoons flat-leaf parsley chopped
  • 1 teaspoon sea salt
  • 1/2 teaspoon pepper freshly ground
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon sweet paprika
  • 2 tablespoons extra virgin olive oil
  • 1 cup sweet onion cut into long thin slices
  • 1 medium cauliflower head diced small
  • 1/2 cup parmesan finely grated

Methods

  • Turn oven to 375.
  • Bring 3 cup water to a rolling boil, add Potlatch Pilaf and simmer on low for 35 minutes. Remove from heat and let sit for 10. Drain any excess liquid if necessary.
  • While pilaf is cooking; chop sweet onion and cauliflower. In a medium bowl combine onion and cauliflower and toss with 2 tablespoons of olive oil, ½ teaspoon sea salt, and ½ teaspoon sweet paprika until olive oil, spices and vegetables are evenly distributed.
  • Pour mixture into shallow roasting pan and roast for 30-35 minutes, frequently tossing mixture with a spatula, until cauliflower and onions are golden brown. Remove from oven.
  • Turn oven to broiler setting.
  • In a medium bowl whisk together eggs, Mascarpone, parsley, remaining sea salt, pepper, and nutmeg, set aside.
  • In a large bowl combine cooked pilaf and roasted cauliflower mixture until evenly incorporated. Pour mixture into a cast-iron skillet.
  • Pour the egg and mascarpone mixture evenly over the mixture of pilaf mixture. Cook on stovetop, partially covered, until edges become firm, about 5 minutes. Sprinkle the top with parmesan and remaining paprika.
  • Place the pan under the broiler until frittata is puffed and the eggs are nicely browned for about 3 minutes.
  • Remove from oven and let sit for 5 minutes.

Products used

Potlatch Pilaf, Split Emmer Farro, Wild Rice, Bluebird Pilaf Blend, Organic Wild Rice, organic emmer, Ancient Grain
Organic Potlatch Pilaf

 

January 3, 2014

Farro and Grilled Stone Fruit Salad

Emmer Farro

Farro salad, summer emmer salad, farro with fruit, grain salad recipe
Print Recipe
4 salads
Recipe by Bi-Rite Market
This farro salad recipe makes wonderful use of stone fruits such as nectarines, peaches or plums.

Ingredients

  • 1 cup Bluebird Emmer Farro dry
  • 4-6 whole stone fruit nectarines, peaches, plums
  • 1 head fennel
  • 1/2 bunch radishes
  • 1/2 bunch chives
  • 1/2 bunch parsley minced
  • 1 shallot minced
  • 1 lemon
  • 1/2 cup extra virgin olive oil
  • Salt & pepper

Methods

  • Boil Bluebird Farro in salted water until tender, approximately 50 minutes. Drain and cool.
  • Shave fennel and radish.
  • Slice stone fruit. Grill flesh-side down for 1-1.5 minutes until showing grill marks but still firm. Quarter the halves.
  • Chop herbs. Juice and zest the lemon. Mince shallot.
  • Combine all ingredients together, add salt and pepper to taste. Serve at room temperature.

Products used

Ancient grain, Emmer Farro, organic whole grain, ancient hulled wheat, regenerative wheat, certified regenified
Organic Whole Grain Emmer Farro