multi grain bread

This bread rocks! I've been making it for a few years. On occasion i might add some other flours i might have in the hours. Makes some of the best pb&j sandwiches ever. And lunch sandwiches. Its super dense, the only thing it doesn't work well for is french bread. Its too moist.

4 grain Poppyseed & Flaxseed Wheat Bread

Ingredients
1.5 tbsp cornmeal
1 tbsp flaxseed
2 tbsp wheat germ
2 tbsp wheat bran
2 tbsp rolled oats
1 tbsp quinoa flour
1 cup white flour
3/4 cup wheat flour
1 tbsp sugar
1 tsp salt
1 tsp poppyseed
2 package active dry yeast
1 cup warm water (110-115 degrees)

Directions
1. In a small bowl combine yeast, sugar, and warm water. Let proof (about 10 minutes).
2. In a food processor (or blender) combine all dry ingredients, leaving about 1/4 cup of white flour for kneading. Pulse to combine.
3. Place flour mixture in a medium bowl. Add yeast mixture. Mix until smooth.
4. Turn out on a floured surface and knead until smooth and elastic. (6-8 minutes)
5. Place in a greased bowl, cover with a very lightly damp towel, and let rise to double its size.
6. Punch dough down. Fold over and and transfer to a greased 8inchx4inch loaf pan. Re-shape to match loaf pan.
7. Cover and let rise (15minutes or to double its size).
8. Bake at 350F for 35-40 minutes.
Makes 8 1-inch slices.

Number of Servings: 8

Nothing tastes better then banana bread hidden by chocolate!! My brother always calls this bread brownies. Replacing some of the fat with applesauce really helps the texture and keeps the bread super moist.

Chocolate Multi Grain Banana Bread

Ingredients cup all purpose white flour 1/2 cup whole wheat flour 2 tbsp rolled oats 2 tbsp wheat bran 1 tbsp yellow cornmeal 1 tbsp flaxseed 1/2 cup applesauce, unsweetened 2 large eggs 1 cup mashed bananas (1-2 whole bananas) 1 tsp vanilla extract 1/4-1/2 tsp ground nutmeg 1/4-1/2 tsp ground cloves 1/4-1/2 tsp ground cinnamon 1/4-1/3 cup cocoa powder (dutch processed works best) 1/4 cup brown sugar 3/4 cup white sugar 1/4 cup skim milk 1 tsp baking powder

Directions
1. Preheat oven to 350F
2. In a food processor, pulse flaxseed until it becomes meal.
3. Add first five dry ingredients to processor and mix well. Place flour mixture in a medium size bowl.
4. Place applesauce, eggs, bananas, vanilla extract, and milk in processor and blend.
5. Add remaining dry ingredients to the flour mixture, stir to blend.
6. Add egg mixture to the dry ingredients and mix until well blended.
7. Grease a loaf pan (9 x 5 inch)
8. Spoon in banana bread mixture
9. Bake at 350F for approximately 1 hour or until a toothpick inserted in the middle comes out clean.
10. Remove from oven and cool in the pan for 10 minutes.
11. Remove from pan and cool on wire rack.
Makes approximately 8.5 1-inch slices.

Cinnamon Whole Wheat Bagels

BAGELS!!!!!!!!!!!!!!!

Cinnamon spiced whole wheat bagels with a lot of protein and moderate carbs. Can add raisins, cranberries, or nuts if you choose. Well worth the time making them and they can be frozen.

Ingredients: 2 cups white flour, all purpose 3 tbsp cornmeal 3 tbsp flaxseed 6 tbsp wheat germ 6 tbsp wheat bran 6 tbsp rolled oats 2 cups whole wheat flour 2 cups warm water (100-110 degrees F) 1 package active dry yeast 3 tbsp white sugar 1 tbsp vegetable oil 3/4 tbsp salt 3 tbsp poppy seeds 1/4 tsp baking powder 7 tbsp cinnamon

Directions
1. Combine sugar, yeast and warm water in a small bowl. Allow to proof (5-10 minutes)
2. In a food processor, blend first 7 ingredients. Add baking powder and salt and shift together, transfer to a large bowl.
3. Add yeast mixture to the flour mixture and mix well.
4. Turn dough onto a floured surface and knead until smooth and elastic (about 10-15 minutes).
5. Roll the dough into a ball and place in a greased bowl. Allow to rise for about 45minutes or until doubled in size.
6. Dough is ready when finger impression stays on the top.
7. Cut the dough into thirds. Rolls each section, and cut each section into fourths.
8. Roll the small sections into balls and then into ropes about 1 inch in thickness. Shape these into circles and press edges together, overlap about one inch. A drop of water can be used to seal the two edges together if needed.
9. Place the bagels on lightly oiled baking sheets and allow to rise for an additional 20 minutes.
10. While the bagels rise a second time, boil water in a quart saucepan with 1 tbsp of sugar.
11. Drop bagels into the boiling water for 1 minute on each side. Drain and place back on the baking sheet.
12. Bake for 15-20 minutes in a 400F degree oven.
Makes 12 bagels

tortillas

So its been a while since my last post, you can thank graduate school. Have you ever noticed how much time school absorbs?? Well, I'm back until school drags me away again. Lets hope not...

So here is my latest creation that I didn't take a photo of b/c i'm not sure where my camera is........

Homemade Tortillas

1/4 whole wheat flour
1/4 qunioa flour (or more whole wheat if you dont have qunioa or it isn't available...check health food stores)
1/2 cup cornmeal (you can also use corn flour, commonly called: masa harina - which you can find in blue which is great if you want to make these colored naturally)
1 tsp salt
1/2 - 1 cup warm water (use a little at a time)

Whisk the dry ingredients until they are thoroughly mixed. Add a little warm water at time until a dough forms. Knead the dough lightly until it forms a unsticky ball. Cover the dough and heat a nonstick pan or preferably a cast iorn skillet to medium heat.
Keep dough covered working with a small section (about a golf ball size) at a time. Sprinkle a clean/dry surface with a little bit of cornmeal or corn flour and a rolling pin. Roll out the dough til its about 1/8" thick. Carefully transfer the tortilla to the preheated skillet and let it cook till bubbles start to form (depending on pan 3-6 minutes) carefully turn the tortilla over and cook again. Press a spatula on the tortilla to flaten out the bubbles. Cook again for 3-6 minutes. Then remove and allow to cool. While each tortilla cooks, continue to roll out additional tortillas and alternate cooking and rolling.

Makes about 12 8inch tortillas.

to make torilla chips, cut the tortilla into 4 wedges sprinkle with salt and lightly drizzle olive oil on them. Cook in a 350F oven for about 5 minutes, watching carefully to prevent burning.

Burgers

Burgers are probably one of my most favorite main dishes EVER. I plan on making my feta cheese burgers for labor day this weekend. Hopefully I'll remember to snap a picture.....

Stuffed Feta Burgers
1 lb ground beef, (best with 80/20)
Salt & Pepper to taste
1 tbsp worcestershire sauce
1/2 cup Feta cheese, crumbed (or fresh goat's cheese)
Grilled or fried onion rings (sweet onions work best)
ketchup, mustard, lettuce, tomato, etc
Hamburger buns

Sprinkle the salt & pepper and the worcestershire sauce over the ground beef. Form the ground beef into roughly 3 ounce patties. An ice cream scoop works well for this. Flatten the patties and in half the patties make an indentation in the middle. Equally divide the cheese among half the patties. Use the other half of patties to cover and seal the edges with your fingers. Refridgerate for 15 minutes. Grill untill desired doneness.

Makes 4.

If you prefer veggie burgers, here is a recipe for a bean burger that can be used with the above recipe:

1 cup dried Anasazi beans
1 tablespoon olive oil, plus more as needed
1/4 cup yellow onion, diced
1/4 cup red bell pepper, diced
1/4 cup green bell pepper, diced
1/4 cup carrots, diced
1 teaspoon cumin
1/2 teaspoon cayenne pepper
Salt and pepper to taste
1 egg or egg substitute (a real egg works best for this)

What to do with a bunch of fresh cherry tomatos....

3 cheese w/ Roasted tomatoes deep dish pizza

1/4 cup feta cheese
1/4 cup mozzarella cheese, sliced or shredded
1/4 cup cheddar cheese, shredded
1/4 cup tomato sauce
3 fresh sweet basil leaves, roughly chopped
Roasted Tomatoes (see below)
Prepared Pizza Dough (see below)

Preheat the oven to 350F. Place the prepared pizza dough in a cast iron pan (or pie pan w/ 1-2" depth). Spread the dough to all sides and allow to rest in a warm place for 15 minutes, the dough will rise slightly. Lightly punch the middle of the dough. Spread the middle with the tomato sauce and layer with the roasted tomatoes and cheeses. Top with the sweet basil. Place
pan in the oven and cook until sides are golden brown, approx. 15 minutes.

Roasted Tomatoes

Cherry or Roma Tomatoes
Olive Oil
Whole garlic cloves, unpeeled
Thyme, Oregano, Basil, etc spices
Salt & Pepper

Half the tomatoes and arrange on a cooking sheet lined with parchment paper or foil. Use 3+ garlic cloves (to taste) and arrange throughout the cookie sheet. Drizzle the olive oil all over the tomatoes and garlic. Sprinkle the tomatoes with the spices, and salt & pepper to taste. Place in an oven and roast for 2-3 hours at 225F. Tomatoes should be shriveled and leathery but not blackened.

Basic Pizza Dough
1/4 ounce (2 1/4 tsp) active yeast
1/2 cup warm water
1 tbsp honey
3-3 1/2 cups flour (i use a multi grain mix)

Let the yeast, water, and honey proof for 10 minutes. Mix into the flours. Knead until elastic. Cover with a damp towel and place in a non drafty area. Allow to double in size. Use as thin crust or deep dish pizza crust.

not so boring boiled potatoes

I made this attempting to use as many ingredients in my kitchen as I had without having to run to the store. So this is kinda a hodge-podge and super easy.

Not so Boring Boiled Potatoes
16 ounces Beef Broth, or French Onion Soup
2-3 medium sized russet potatoes, cubed
2 medium sized yellow onion, quartered - skip if using french onion soup
2 garlic cloves, whole
1 medium carrot, sliced thickly

Pour the beef broth into a large stock pot and add all ingredients. Boil the potatoes until fork tender. Add more broth if needed to cover all ingriedents.

Berry Smoothie

I like to eat smoothies, a lot of them. Something nice about eating a meal entirely blended.

Berry Smoothie

3 tbsp almonds

2 tbsp wheat germ

1 cup oj (frozen works best)

1/4 cup blueberries (frozen)

1 cup strawberry or blueberry yogurt

1/4 cup strawberrys (frozen)

1/4 cup raspberries (frozen)

*if not using frozen fruits, use fresh in combination with ice cubes

Grind the almonds and wheat germ into a smooth powder. Add to the blender the wheat germ, almonds, oj, blueberries, and blueberrie yogurt. Blend until well incorporated. Add the remainder ingredients. Blend until smooth.

Favorite Side Dish

I love potatoes; all 160+ varieties of potatoes. Potatoes are the ultimate food, originally from the Andes Mountain region in Peru. The Spanish recognized its value in that it has long term storage and can grown in many areas and has good nutritional value.

Lemon-Pepper Red Potatoes

6-8 red potatoes, quartered
1 tbsp butter, sweeter tasting butter is best
1 tbsp lemon-pepper seasoning
1/4 cup feta cheese

Boil 1 quart of water and add quartered potatoes. Cook until fork tender. Drain and return to pan. Add 1 tbsp of butter, 1 tbsp lemon-pepper, and 1/4 cup of feta cheese. Stir to combine. Cheese should melt slightly and the butter should melt completly. Serve and enjoy! The sweeter butter complements the tangy taste from the lemon-pepper. I don't add any salt to this dish because there is plenty of salt in the lemon-pepper and feta cheese. Adding addtional salt would make it taste like salt. If you have non-salt lemon-pepper seasoning then add 1/4-1/2 tsp of salt to the water as the potatoes boil.

Vegan Pancakes

I've been making these pancakes for years. I started making them in college when I didn't have eggs or milk one day, didn't want to go out to the store and still wanted pancakes. It uses a 12 grain flour mix which is also home made and that recipe follows the pancakes. Most recently I was forced to show my older brother how to make vegan pancakes and used this version.

Vegan 12-Grain Pancakes
1/2 cup whole wheat flour
1/2 cup 12-grain flour mx (you can find great mixes from Trader Joes and other places, but they are usually less then 10 grains)
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tbsp cornstartch
1 tbsp safflower oil (or other veggie based oil)
1 cup soy, rice, oat, or barley milk
1 tsp lemon juice or apple cider vinegar

Stir together the lemon juice and "milk" to make a faux buttermilk. Let stand while...
In a seperate bowl, whisk all the dry ingreidents together.
Add the oil and the faux buttermilk. Mix together, batter should still be lumpy. Add additional water if needed.
Heat a skillet over medium-low heat. Add 1/4-1/3 cup of batter to the skillet. When bubbles form on the top, flip over.

12-Grain Flour Mix
1/2 cup whole wheat flour
1/2 cup corn flour or cornmeal
1/2 cup rolled oats,
1/2 cup barely flakes or flour
1/2 cup wheat germ
1/2 cup flaxseed meal
1/2 cup white or brown rice flour.
1/2 cup millet flour
1/2 cup amaranth flour
1/2 cup quinoa four
1/2 cup rye flour
*1/2 cup almond meal (optional: its cheapest tobuy blanched and slivered almonds and grind in a coffee grinder)

Whisk all the ingredients together and store in an airtight container. Store in a cool, dry location. If you add almond meal, store in the rerigerator or freezer. Makes 6 cups.

Blueberry Poppy Seed Waffles

Nothing better then waffles on a Sunday morning for breakfast.

Blueberry Poppy Seed Waffles
Ingredients:
1/3 cup white flour
1/3 cup whole wheat
1/2 cup wheat germ
1/4 cup millet flour
1/4 cup rolled oats
1/4 cup barley flakes
2 tsp baking powder
1/2 tsp baking soda
3 tsp Ener-G Egg Replacer (or 2 eggs)
1 1/3 cup milk
3 tbsp lemon juice
1 tsp lemon zest
1 tbsp safflower oil
1 tbsp vanilla extract
1 tbsp poppy seed
1 1/4 cup dried blueberries

Directions:
1. Mix Ener-G Egg replacer according to package directions and set aside.
2. Combine all dry ingredients in a medium bowl and whisk to blend thoroughly.
3. In a separate bowl mix all the wet ingredients. Stir to combine.
4. Add egg replacer and wet ingredients into dry and mix to combine completely. Fold in dried blueberries.
5. Laddle 1/4-1/2 cup of batter into waffle pan according to your waffle pan.
Makes: 10 Belgian waffles or 12 regular waffles

Arugala Brushetta Salad

I realize my title probably makes no sense but thats what it is arugala brushetta salad. I made this for father's day and it turned out insanely awesome. I had 2/3 total fresh ingredients which just made it even more spectacular. So here it goes,

Arugala Brushetta Salad
1 french loaf, sliced 1/4"-1/2" thick
2 tbsp lemon juice
1 finely chopped shallot
1 small clove, finely chopped
1/4 olive oil
1 tbsp finely chopped oregano
1 tbsp parsely
3 tbsp sweet basil
2 cups tomatoes, cut in a fine dice
1 tsp salt
1/2 tsp ground pepper or to taste
5 tomatoes, sliced fairly thin
salt/ pepper
4-6 cups arugala
2 oz chunk parmesan
2 oz fresh mozzarella

For the vinegrette:
In a medium bowl, combine the lemon juice, shallots, and garlic. Slowly whisk in the olive oil to form an emulsion. Add chopped herbs and stir in the diced tomatoes. Mix well. Season with salt & pepper.

Toast the slices of french bread topped with 1 thin tomato slice.

To arrange: Place the toasted french loak slices with the tomato slice on a large plate, overlapping slightly. Toss the arugala with the vinegrette. Arrange arugala on top of the loaf slices and season with salt and pepper. Add shavings of parmesan and chunks of mozzarella.

Homemade pasta

mmmmm......pasta, need I say more? oh yeah this recipe is technically vegan and 1/2 tbsp = 1.5 tsp. And one last comment, because this is 100% wheat based, it does have a slightly different taste and texture.

Pasta Dough

1/2 cup whole wheat flour
2.5 tbsp amaranth flour
2.5 tbsp white flour
1/4 tsp salt
2.5 tbsp water (except when making spinach, use 1-2 tbsp)
2 tbsp spinach puree, drained/butternut squash puree/tomato paste
1/2 tbsp olive oil

1. Whisk all the dry ingredients and form into a volcano shape on a floured surface. Add the wet ingreidents and knead with hands until all incorporated.

2. shape into a ball and place in a bowl covered with a towel and let rest for 30 minutes.

3. You can use either a rolling pin or a pasta roller to roll out the dough. Its obviously a hell of a lot easier to use a pasta roller, but use what you have. If using a rolling pin, use popsickle sticks to help make the right thickness and keep the thickness even all a long the length of the noodles. Then use a pizza cutter to cut the pasta into strips.

If using a pasta roller, follow your pasta roller directions and then the cutting directions.


Let the dough dry for 30-60 minutes. Then either cook or refrigerate for later use. You should try to use it within 2 weeks.

The photo is the three versions (L-R: spinach, butternut squash, and tomato).

This makes about 1/2 pound of noodles.

Amish Friendship Bread Experiment #1

Ok so 10 days ago, I know because today is supposed to be the day I cause my friends to deal with fermenting starter in their kitchens for ten days and mine is ready to be cooked. Well, if you have ever gotten this stuff then you know the original recipe calls for 1 cup of oil. ONE CUP OF OIL! hell no. And its wheat based. BOOOOORING. So since you are supposed to spread the luv of friendship bread, i decided to to experiment a bit with different recipes. Here's #1. Oh and i'm saving at least 1 cup to complete the cycle again so that I can make more experiments.


Millet Friendship Bread
1 cup millet flour
1 cup whole wheat
2 tsp baking powder
1 tsp baking soda
2 tbsp safflower oil
1/4 cup applesauce
1/2 cup sugar
1 cup friendship bread starter
1/2 cup water

Preheat oven to 325F.
Easiest directions in the wold: Combine all ingredients in a medium bowl and mix well.
Pour into one greased loaf pan and bake at 325F for 60 minutes.

I made this for my moms birthday this past weekend. Turned out very yummy. and its def a one serving dessert. The top photo is the middle of the two layers. The bottom photo is the finished cake. Not bad for not making a cake in 5 years....

Lemon Raspberry Cake

Ingredients:

Cake:

1 cup cake flour

1/3 cup whole wheat flour

1/3 quinoa flour

1/3 amaranth flour

1/3 cup wheat germ

1/3 Textured Vegetarian Protein

1/3 wheat gluten

3 tsp baking powder

½ tsp baking soda

½ tsp salt

1 ¼ cup sour cream, non fat

2tsp lemon zest

1 ¼ cup fresh lemon juice (1.5-2 lemons)

1 tbsp vanilla extract

½ cup safflower oil

½ cup unsweetened applesauce

1 ¾ cup granulated sugar

7.5 tsp vegetarian egg replacer (equals 5 large eggs)

Red food coloring*

Filling:

1 ¼ cup fresh (or frozen) raspberries, plus extras for decoration

2 tbsp cornstarch

Filtered or boiled water

Icing: (2 cups)

3 tbsp milk, rice milk, or soy milk

2 tsp vanilla extract

4 tsp lemon juice

1 ½ tsp lemon zest

1 cup butter

1 ½ cup powdered sugar

Directions:

Cake:

Position the oven rack in the lower third of the oven and preheat to 350˚F. Lightly coat two 9-inch round cake pans with cooking spray. Line bottom with parchment paper and dust with flour.

Sift the flours, baking soda, baking powder, salt, in a large bowl. In a separate bowl mix the sour cream, lemon juice, and vanilla and set aside.

Beat, on high, the safflower oil and the butter with an electric mixer until well combined and smooth. Lower the speed and gradually add the sugar in 2-3 additions, scraping down the bowl before each addition.

Continue to beat until fluffy and light colored. Scrape down the sides and beat in the lemon zest.

Prepare the egg replacer according to package directions. Add in 5 equal additions, beating during each addition and scraping down the bowl in between.

On low speed, add the flour mixture in 3 additions alternating with 2 additions of the sour cream mixture, allow full incorporation of the ingredients before the next addition. Scrape bowl down as needed.

Mix on low for an additional 15 seconds after the last addition.

Divide the batter evenly between the prepared pans. Lightly tap the pans on the counter to remove air bubbles.

Bake the cakes until a toothpick inserted in the middle comes out clean, about 30-40 minutes. Cool the cakes in the pans on a cooling rack for 20 minutes. Turn out on to the cooling rack and cool completely.

Filling:

Wash the fresh raspberries and place in a blender or food processor. Blend until smooth.

Place berries in a saucepan and heat until boiling, stirring occasionally. In a small bowl, mix cornstarch with a small amount of water. Add to the berries and cook 5 minutes or until thickened, stirring constantly.

Remove from heat and allow to cool completely.

Icing:

In a small bowl, whisk together the milk, vanilla, lemon juice, and zest.

In a standing mixer fitted with the paddle attachment, combine the butter and sugar and mix on low until incorporated. Raise the speed to high and mix until light and fluffy, about 10 minutes. Scrape down the sides of the bowl as needed.

Reduce the speed of the mixer to low. Add the milk mixture in 3 batches, waiting for each batch to be fully incorporated before adding the next (scrape the bowl down occasionally). Raise the speed to high and mix briefly until fluffy.

To finish:

Place one cake on a plate. Spread with filling in a smooth and even layer.

Place the second cake on top. Spread icing starting with the sides, followed by the top, in an even layer. Use the extra raspberries to garnish the top and sides of the cake or as desired.

Miller Blueberry Scones

Heres what I made for breakfast this morning. I used vegetarian egg replacer instead of eggs, because I can't keep eggs, I just don't use them that much. I also used sour cream, but if you have plain yogurt, you can use that instead. They are pretty much interchangeable in recipes, but remember that sour cream is well just that sour cream and can contain a lot of fat so opt for the lighter versions. I have only been able to find one variety of fat free sour cream worth eating. Dried blueberries have a higher nutritional value then the fresh variety. Quite a few fruits are like that, so be sure to use the dried in this version. You can add 1 tbsp of water if you like to make them plump up before using them.

Millet Blueberry Scones

Ingredients:

½ cup white flour

½ cup whole wheat

1 cup millet flour

2 tbsp rolled oats

3 tsp baking powder

½ tsp salt

½ tsp baking soda

3 tbsp sugar

¼ cup safflower oil

¼ applesauce

4 eggs or egg replacer

¼ cup sour cream (or yogurt)

¾ cup dried blueberries

Directions:

Preheat oven to 400F.

Combine all dry ingredients in a medium bowl and mix thoroughly.

Whisk the oil, eggs, oil, applesauce, and sour cream in a small bowl. Whisk until smooth and all incorporated.

Add the oil mixture to the dry and mix until all the ingredients are incorporated. Dust hands with flour and knead lightly to make the dough form a 6-8 inch circle.

Lightly spray cooking spray on a cookie sheet and transfer the dough to the sheet. Using a sharp knife, cut the circle into 8 wedges.

Bake at 400F for 20-30 minutes or until golden and toothpick inserted comes out clean.

Apple Smoothie

Ok this smoothie kinda reminds me of fall, but its yummy and if your not used to these flavors, may take a second cup to get used too it. Eating healthy sometimes is an acquired taste....

Apple Smoothie
2 apples, chopped
2 pears, chopped
1 tbsp fresh ginger
6 ounces Sprite/7-Up/other citrus flavored drink
1/2-1 cup ice (as needed)

Put everything in a blender and pulse until smooth.

Chocolate Mini Brownies

I'm not a HUGE fan of brownies or desserts in general, so to see a dessert recipe here is going to be a rare occurrence and chances are its b/c I made it as a gift. These are an exception b/c I wanted chocolate which is insanely rare for me. So this recipe represents how I eat dessert: in little amounts. I also have been know to eat these with peanut butter for breakfast.....

Chocolate Mini Brownies

Ingredients:
1/2 cup powdered sugar
1/2 cup millet flour
1/4 cup whole wheat flour
1/2 tsp baking powder
1/3 cup unsweetened cocoa powder
1 tsp coffee, room temp (optional)
1 large egg
1 1/2 tsp vanilla extract
1/3 cup semi-sweet chocolate chips

Directions:
1. Preheat oven to 300F
2. Combine all the dry ingredients in a large bowl and whisk together to blend.
3. Using a mixer, add eggs, coffee, and vanilla and beat until mixed.
4. Spray a mini-muffin pan with cooking spray and fill 2/3 full.
5. Bake at 300F for 10-15 minutes until crispy on top. Let stand in the pan for 5 minutes and then transfer to a wire rack & cool. Eat warm or cool.

Amaranth, Millet, Wheat, & Chocolate Chip Pancakes

I had been hunting for amaranth flour for a while and finally found it and the first thing I wanted to make with it was PANCAKES! But when I try a new grain, I like to blend it in with other grains I know I like, so pancakes fit the bill. Millet has a natural sweet flavor so it helps cut back on the amount of sugar you need in the pancakes. Yay, less simple carbs! I'm not so into the "low carb" diet because it doesn't work, our bodies NEED carbohydrates its the choices we make that have the impact on our health. Foods high in simple carbs = BAD, foods high in COMPLEX carbs = good. Course the "nutritional facts" on the back of our food products don't list complex, they list fiber (also needed in higher amounts) and sugars (simple sugars). The total carb grams should always be much higher then the simple sugar grams. Consider this carb lecture #1. :) Enjoy the panacakes and use organic grains and ingredients where ever possible!!

Ingredients

1/4 cup white flour
1/4 cup whole wheat flour
1/4 cup amaranth flour
1/4 cup millet flour
1 tsp vanilla extract
2 large eggs
1 tbsp Safflower oil
1/2 - 1 cup water
2 tbsp sugar
dash salt
1 1/2 tsp baking powder
4 Chocolate Chips per pancake

Directions
Mix all dry ingredients.
In a separate bowl, beat the eggs. Add the vanilla extract, water, and the safflower oil, mix together.
Add the wet mixture to the dry ingredients.
Heat a medium to large pan over medium high heat. Make panacakes using a 1/4 cup at a time and adding 3-4 chocolate chips per pancake.
Makes 10.

Welcome to my blog!

Welcome to my blog! I was recruited by a friend (lokiskitchen.blogspot.com) to create a blog here. I'm slighty nuts (no pun intended) over different grains other then wheat and nutty about eating and staying healthy in general. I think she just wanted free recipes. ;P
Stay tuned as I post more and more of my yummy creations.