Recipe Type: Desserts

 

January 4, 2014

Cranberry Apple Cake

Hard White Wheat

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8
Recipe modified from Ina Garten of Barefoot Contessa

Ingredients

  • 12 oz fresh cranberries, rinsed and picked over for stems
  • 1 Granny Smith apple, peeled, cored, and diced
  • 1 cup light brown sugar, lightly packed
  • 1 tbsp grated orange zest (2 oranges)
  • 1/4 cup freshly squeezed orange juice
  • 1 1/8 tsp ground cinnamon, divided
  • 2 extra-large eggs, at room temperature
  • 1 cup + 1 tbsp granulated sugar
  • 1/4 pound (1 stick) unsalted butter, melted and slightly cooled
  • 1 tsp pure vanilla extract
  • 1/4 cup sour cream
  • 1 cup Bluebird Organic Hard White Wheat Flour
  • 1 tsp kosher salt

Methods

  • Preheat oven to 350 F degrees.
  • Combine the cranberries, apple, brown sugar, orange zest, orange juice, and 1 teaspoon of the cinnamon in a medium bowl. Set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs on medium-high speed for 2 minutes. With the mixer on medium, add 1 cup of the granulated sugar, the butter, vanilla, and sour cream and beat just until combined. On low speed, slowly add the flour and salt.
  • Pour the fruit mixture evenly into a 10-inch glass pie plate. Pour the batter over the fruit, covering it completely. Combine the remaining 1 tablespoon of granulated sugar and 1/8 teaspoon of cinnamon and sprinkle it over the batter. Bake for 55 to 60 minutes, until a toothpick inserted in the middle of the cake comes out clean and the fruit is bubbling around the edges. Serve warm or at room temperature.

Products used

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

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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

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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 3, 2014

Creamy Farro with Honey-Roasted Grapes

Emmer Farro

Print Recipe
4 servings
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 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 quality to this peasant grain.” Pg 45, Ancient Grains for Modern Meals

Ingredients

Farro:
  • 2 cups water 3 Cups of Water If using Bluebird Whole Grain Farro
  • 1 cup farro
  • 1 teaspoon anise seeds
  • 1 piece cinnamon stick 1 inch length
  • Pinch fine sea salt
Roasted grapes, and to finish:
  • 3 cups seedless red grapes 1 1/4 pounds
  • 1 teaspoon extra-virgin olive oil
  • 4 tablespoons honey plus extra for serving
  • 1/2 cup heavy whipping cream or half-and-half
  • 1/2 teaspoon vanilla extract
  • Ground cinnamon for sprinkling

Methods

  • To prepare the farro, bring the water, farro, anise seeds, cinnamon stick, and salt to a boil in a heavy-bottomed 4-quart saucepan. Decrease the heat to maintain a simmer, cover, and cook until the farro is tender but still slightly chewy (20 to 25 minutes for pearled farro, 50 minutes for Bluebird Whole Grain Farro). Remove the cinnamon stick, drain any remaining liquid, and return the farro to the saucepan.
  • Meanwhile, prepare the roasted grapes. Position a rack 6 inches from the heat source and preheat the broiler for 5 minutes. Spread the grapes on a large rimmed baking sheet. Drizzle with the olive oil and 2 tablespoons of the honey and toss to combine. Broil until the grapes just start to shrivel and release some juices as they burst, 5 to 7 minutes. Immediately transfer the grapes with their juices to a heatproof bowl.
  • To finish, add the cream and vanilla extract to the farro and bring to a boil over medium heat, stirring frequently. Cook until the cream thickens slightly, 3 to 5 minutes. Stir in the remaining 2 tablespoons honey, add the grapes with their juices and cook just long enough to reheat the fruit, about 2 minutes. Divide among bowls, sprinkle with cinnamon, and serve warm with more honey on the side.
  • To get a head start: Make the farro, as in step 1, ahead. The grapes can also be roasted 1 day ahead. Chill, covered.
    To vary it: If you like a bit more chewiness, try other berries from the wheat family such as spelt, Kamut, or soft whole wheat. You will need a scant 3 cups.

Products used

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

 

January 1, 2014

Einka (Einkorn) Zucchini Bread

Einkorn Flour

Print Recipe
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)

Methods

  • Preheat oven to 375 degrees F.
  • Grate zucchini and sprinkle with a dash of salt and place in a colander to let sweat, 10 minutes.
  • In a medium bowl, sift together flour, baking powder, baking soda, cinnamon and salt; set aside.
  • In a large bowl, beat together eggs, sugar, yogurt, and coconut oil. With clean dish towel squeeze remaining liquid out of zucchini and blend together with wet ingredients. Add the flour mixture into the wet ingredients until combined. Do not over mix. Oil a 9″×5″ inch loaf pan, pour in batter. Bake for 50-55 minutes or until cake tester comes out clean. Transfer to a cooling a rack and cool before serving.

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 1, 2014

Emmer Banana Bread

Emmer Flour

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Ingredients

  • 1 cup brown sugar packed
  • 1/2 cup coconut oil or butter, if non-vegan
  • 2 eggs
  • 1 teaspoon vanilla
  • 3 ripe bananas mashed (or thawed frozen bananas)
  • 1 1/4 cup emmer flour
  • 1/2 teaspoon kosher or sea salt
  • 1 teaspoon baking soda
  • 1 cup pecans

Methods

  • Roast pecans for 6-7 minutes at 325 degrees, then chop.
  • Increase oven temperature to 350 degrees.
  • Cream the coconut oil and brown sugar together until well blended. Add eggs and vanilla and blend well. Add banana and mix until just combined.
  • In a separate bowl, mix the Emmer flour, salt and baking soda. Add Emmer mixture to the wet ingredients, and mix until just combined. Fold in the roasted pecans.
  • Pour batter into a greased 1 pound loaf pan. Bake at 350 degrees for 1 hour.
  • Cool for 10 minutes in the pan, then turn out onto a rack to finish cooling.

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 1, 2014

Emmer Banana Blueberry Muffins

Emmer Flour

Print Recipe
12 muffins
Recipe: Acacia Larsen for Bluebird Grain Farms. This recipe is featured on the back of our Emmer Flour Packages!

Ingredients

  • 2 cups Emmer Flour
  • 1/2 cup light brown sugar light
  • 2 teaspoons baking powder
  • 1/2 teaspoon kosher or sea salt
  • 1 cup banana mashed. About 3 small or 2 medium bananas.
  • 1/2 cup buttermilk
  • 1/2 cup milk
  • 2 large eggs
  • 2 tablespoons vegetable oil
  • 1 1/2 cups blueberries fresh, or frozen - not thawed

Methods

  • Preheat oven to 400 degrees. Grease or line a 12 cup muffin tin with paper liners.
  • In a medium bowl combine the emmer flour, brown sugar, baking powder and salt; mix well.
  • In a large bowl combine the banana (and mash if not already mashed), buttermilk, milk, eggs and oil. Mix well with a fork. Add the dry ingredients to the wet ingredients and mix until almost combined, then fold in the blueberries.
  • Divide batter among the muffin cups and bake in oven for about 25 minutes, until a tester inserted in the center of the muffin comes out dry.
  • Cool on a rack in the pan for 10 minutes, then eat or remove from pan to continue cooling. Once completely cool, muffins can be stored in a sealed container at room temperature for 4 to 5 days. For that fresh muffin effect, reheat for about 5 minutes in a 350 degree oven.

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 1, 2014

Fig and Pear Scones

Emmer Flour

Print Recipe
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 teaspoon kosher or sea salt
  • 2 teaspoons baking powder
  • 1/2 cup dried figs
  • 1 1/4 sticks butter 10 tablespoons, cut into about 8 chunks
  • 1 orange
  • 1 large egg
  • 1/2 cup sour cream or whole plain yogurt
  • 1 teaspoon almond extract
  • 3/4 cup pear diced
  • Heavy cream and extra sugar to finish optional

Methods

  • Preheat the oven to 350 degrees.
  • Add the Emmer flour, All-purpose flour, sugar, salt and baking powder to the bowl of a food processor and pulse to combine.
  • Roughly measure the figs, cut off the tough stem ends. Add the figs to the processor and process until the figs pieces are at least as small as peas. 
  • Add the butter to the processor, use a microplane or small-holed grater to zest the orange into the flour mixture. Pulse until the butter pieces are at least as small as peas.
  • In a large bowl, combine the egg, yogurt and almond extract. Whisk to combine. Stir in the chopped pear, then add the flour mixture and stir gently to just combine all the ingredients.
  • Lightly flour a clean work surface and turn the dough out onto it. Pat the dough into a large disk about 1 ½ inches thick. Cut the disk into 8 wedges.
  • Butter 1 large or 2 smaller baking sheets and place the wedges on it, at least an inch apart, more is better. If you like, you can brush some cream on the tops of the wedges and sprinkle with a little sugar for a sweet crust.
  • Bake for 30-35 minutes, until starting to turn golden at the edges and on top.

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