Archive | October, 2006

Crunchy Whole Oat Organic Granola

Crunchy Whole Oat Organic Granola Makes 8 cups     Gather all ingredients: Dry Grains needed:   8 Cups of Organic Whole Rolled Oats Optional to toast with oats: Raw Almonds, any favorite nut 1/4 C - butter 1/4 C - canola oil 1/4 - C honey 1/4 C - corn syrup 1/2 C - Brown sugar […] Read more
Tags:

Taking the time to mill grains.

I have heard it before from people who think that it is so 'old school' and time consuming to mill their own flour from grain at home. The truth is it is not at all time consuming and the benefits outweigh the other option of buying 'dead' flour and having it sit on a shelf. […] Read more
Tags:

Whole Grain Corn Bread

CORN BREAD Makes 8-9 servings   Dry Grains you need to mill: 1/2 C of Dried Corn should make approx amount of flour below. 1/2 C of Soft White Wheat Grain should make approx amount of flour below. Mix together all dry ingredients first: 3/4 C corn meal3/4 C wheat flour1/2 tsp salt 2 1/2 […] Read more
Tags:

Healthy Whole Grains and Your Diet

What whole grains are? The first federal definition can help you to find out whether your favorite cereal, crackers, pasta and everyday bread are whole-grain. Eric Hentges, executive director of the U.S. Department of Agricultures Center for Nutrition Policy and Promotion states that almost a half of Americans never consume a whole grain and that Read more
Category: Grain Resource
Tags:

Left over cooked grains and beans!

Once the gains/beans are cooked, there is only one thing to do, reheat and use the same way, right? No. There are many ideas to put that left over grain or bean to use after it’s been cooked. When I over estimate the amount of grains to actually cook, I could jut through them away […] Read more
Tags:

What to do with grain left overs?

When grinding grains, there is often a bit left over in the mill that won't be used in the recipe I am currently making. Since one of the whole reasons behind milling fresh grains is to immediately use them during their peak nutritional state - left overs are not something that are usually planned! Keeping […] Read more
Tags:

Different (wheat) grains work better for different recipes.

Freshly ground whole wheat is wonderfull, and makes a delicious recipes, but... not all recipes work the same with every type of wheat. Here is a brief list of wheat types and which food recipes work best: HARD RED is best for breads and items that require high rising. HARD WHITE will also rise well, […] Read more
Tags:

Easy Tortilla Recipe

EASY WHOLE WHEAT TORTILLASMakes 14 -16   9inch tortillas Variations:Add garlic salt instead of salt and olive oil as the oil for savory seasoned tortillas. Add 1 Tbs sugar or succanant and 1 tsp cinnamon to make sweet breakfast/dessert tortillas 3 C of Soft White Wheat Grain should make approx amount of flour below. In large […] Read more
Tags:

Spelt Tortillas

For those who are sensitive to wheat and gluten, it can be a series of depravations that can set you up to just binge on that wheat that is so harmful to your digestion. Don't let 'store bought' items catch you off guard, when you can prepare your own grains (spelt, kamut, millet) and make […] Read more
Tags:

Great Recipe… Bread Machine Kneeded Bread

My wife makes EXCELLENT home-baked bread. It's amazing what she is able to do with her Grain Mill. There is nothing like having warm bread straight out of the oven. Because she makes such delicious bread, I asked her if she could put together some recipes that I could share with my family. She did, […] Read more
Tags: