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Monthly Archives: October 2010
Whole Grain Pumpkin Bread Recipe
1 cup Canola Oil, Coconut Oil or Butter 1 cup Spelt Four 1/3 cup Wheat germ 1 cup firmly packed Light Brown Sugar 1 cups 00 flour 1 1/2 teaspoons Baking soda 1 tsp salt 1/2 cup Molasses 1/2 cup Whole Wheat Flour Pastry Flour 1 teaspoon SAIGON CINNAMON 2 Eggs, well beaten 1/3 cup [...]
Posted in Recipes
Creamy Pumpkin with Millet
Creamy Pumpkin with Millet 16 oz fresh pumpkin puree or 1 16oz can pumpkin 1 C fresh or frozen spinach chiffonade with scissors 16 oz dried black beans(washed and soaked over night) or 1 can beans rinse and drained 1/2 t saigon cinnamon 1/2 t coriander 1 t cumin 1/2 t sea salt 1/2 onion [...]
Posted in Recipes
BUTERNUT SQUASH, LENTILS, QUINOA, MAPLE
BUTERNUT SQUASH, LENTILS and QUINOA WITH A HINT OF MAPLE 1 package Quinoa 1 package Lentils 1 Butternut Squash peeled, seeded and cut into cubes 1 Onion, chopped 2 Tbls Maple Syrup or to Taste 3 Tbls chopped Parsley Extra Virgin Olive Oil Pepper and Salt to taste 1. Rinse the quinoa in a fine [...]
Posted in Recipes
Flours
Flour is defined as a fine, powdery foodstuff obtained by grinding and sifting the meal of a grain, especially wheat, used chiefly in baking. Your choices for flours are pretty wide and I’m going to try and help explain some of the differences in some of the more common types. Bread flours are unbleached and [...]
Posted in Products
