Ingredients:
3 Cups of sliced fruits (berries, apples, pit fruits are best)
**Option – 2 Cans Fruit Pie Filling of choice**
2 TBS Corn Starch **omit if using canned
2 TBS Organic Evaporated Cane Crystals **omit if canned
2 Cups Organic Whole Rolled Oats
1 Cup Freshly Milled Organic Whole Wheat Flour
1/2 Cup Organic Evaporated Cane Crystals
1/4 Cup Sucanant (may sub. Brown Sugar)
4 TBS softened butter
2 tsp vanilla

9 X 13 baking dish

Coat baking dish with either butter or non-stick spray.

In a large bowl cut up fruit to equal 3 cups (may mix and try fruit
combinations). Add Corn Starch and 2TBS Cane Crystals, toss to
coat. Pour out into baking dish. **If using canned pie filling,
simply empty cans into the baking dish.

In a clean large bowl, mix Oats, remaining Cane Crystals, Sucanant
and Whole Wheat flour until combined, Cut in butter then add
vanilla until combined.

Pour on top of fruit mixture (but do not pat down) to cover.
Bake at 350 degrees until top is crispy and fruit is bubbly.
Top with ice cream or whipped topping.

What a great way to ge whole grains into your family’s diet.
They’ll LOVE them.
EnJOY!

Best Blessings!
Donna at Millers Grain House

~~~~~~

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Getting Grain Specific: Sewing some (wild) oats on tonight’s Radio Show!

Home-made Granola, High Protein Granola Bars, Healthy ‘flavored’ Instant Oats, and more ideas for oats to go  where  no oat has gone before! Tune in and get your links,  recipes and inspiration to turn this ‘gruel’ into a useful  menu  stretching tool!  http://www.millersgrainhouse.com/store

Oats are very seldom sold with the hull left on for eating. You will have to look for “oat groats”, which is the least-processed form which can be used in the same ways you would use wheat kernels.

Steel cut oats are whole oats which have merely been roughly cut. Old-fashioned have been flattened and quick-cooking oats have been steamed a bit, cut and flattened to speed cooking time. Instant oatmeal has been rolled very thin and is already partially cooked. For nutrition (and some people would say for full texture), the steel cut oats win out.

Because of their somewhat higher fat content, oats should be stored away from any heat or damp in an airtight container. The suggested storage time for oats is about three months.

In addition to porridge, oats can be used for stuffing, added to baked goods, or cooked whole and added to grain salads. Try using them in place of bread crumbs for meatloaf. Top a cobbler with a mixture of whole wheat flour, butter, sugar and whole oats. It’s also easy to make your own Granola! Visit this website for more information on whole grain cooking: http://www.millersgrainhouse.com/store

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Best Blessings!
Donna Miller

Deut 28:5 –

The FDA has said to make at least half of your grain choices ‘whole grains’. This is certainly good advice to follow, but why stop there? Why not make MOST of your grain choices whole grains? Many people don’t know where to start. Let me give you some ideas:

1. Eat brown rice (not par boiled) instead of white rice
2. Eat only whole wheat bread (or at best home mill your flour from the whole fresh grain!!)
3. Whole rolled oats (also known as ‘old fashioned’) are a whole grain. Choose them over instant.
4. Ditch the pancake and muffin mixes and use at LEAST half whole wheat for the flour
(again home milling means you can use ALL whole grain flour) – see a video I did on ‘Make a-head Muffins” here.

These are just a few suggestions to get started. Once your diet starts to include more whole grains, you will find more ways everywhere to add them to your menu! Don’t forget the POPCORN!

Best Blessings!
Donna Miller

http://www.millersgrainhouse.com/store

Pancakes can be made with buckwheat (not a grain but a seed), oatmeal, cornmeal, wheat, Ezekiel Flour (for a protein packed pancake) or any combination of them all!

2 cups of milled grains, 2 eggs, 2-3 cups of milk (soy, cow or almond/rice) , 2 tsp baking powder, 1/2 tsp salt. Mix slightly. Cook on a hot griddle. Top with honey, agave nectar or fruit and enjoy!

These even save in wax paper and freezer bags for a fast breakfast out the door!

Much to my surprise, it was ‘found’ and the word spread fast!

This dessert or even breakfast was made with whole wheat, organic oats, organic (home grown) blueberries and very little sugar (what sugar was used was organic and sucanant). But it was a sweet tooth hit!

Usually I don’t like to serve my ‘first attempt out of the gate’ recipes that I make up, I’m more of a ‘tried and true’ kind of host…but this one was a winner!

For that reason – it is going to be my NEXT one as the FREE recipe of the month! I will make it again and take some pictures so you can SEE the instructions!

So if you haven’t signed up for our newsletter – please go do that now and you won’t miss Augusts’ ‘Blueberry Tea Ring’!

Best Blessings!
Donna

Yes, it is still possible to incorporate whole grains into a good, fast homemade breakfast.

Here are a few ideas:

- Homemade, Whole Grain Granola* with vanilla yogurt
- High Protein Granola Bars*
- Whole Wheat Bagels* with cream cheese or peanut butter
- Whole Oat Oatmeal (it really does not take long to cook) add raisins or apple chunks and cinnamon
- Homemade Whole Wheat Toast with Peanut Butter
- Whole Wheat Pancakes or Waffles (made on the weekends and frozen in individual servings)
*These have been in our monthly newsletter

With just a little preparation over the weekend, you can hand your family something quick in the morning’s rush that still provides them with wholesome, whole grains for that full and satisfied feeling. Of course we’ve all been hearing how breakfast helps one focus throughout the day and how it helps rev up our metabolisms, so these nutritious treats are not only fast and healthy; they affect our whole day on the way out the door.

EnJOY!

Best Blessings!
Donna Miller

The blest FLAVOR and complete nutrients come from milling grains at home and using them immediately. It takes NO EXTRA TIME to mill while gathering all other ingredients and the pay off is WELL worth the one tiny step to mill the grain because of the taste and health benefits.

ALL recipes below can be made with Freshly Milled Flours – simply mill the grain suggested. We offer milling ***suggestions*** within the asterisks at the beginning of each recipe. They are just suggestions – you can and should use the grain you prefer to mill for most traditional breads.

When milling grains for your flour – you will want to measure knowing you will get approximately half again as much flour for the grain. For example: 1 Cup of grain = approximately 1.5 Cups of fresh flour OR 1.5 Cups of grain = approximately 2.25 Cups of flour. This amount is approximate and relies on the texture you are milling (fine or course).

When it is moist or rainy outside – your freshly milled grain will be more absorbent and may not rise as well – or may fall easier if left too long.

Also when using home milled flour – no need to add any Wheat Bran or Germ when called for – simply measure that amount of your additional freshly milled flour.

If you are not currently milling at home – try your hand at using a combination of white bread flour and store bought whole wheat, about 50/50 until you get the hang of baking. If you ARE currently milling at home – you know that you have the most nutritious flour for your family, but if you are
intimidated with a potential ‘heavy’ loaf – you can replace about 1/4 cup of the flour with a bread or artisan flour to lighten the whole grain effect.

Spelt, Rye, Rice, Oat, Millet are some of the flours that are very low in gluten and will not rise like Hard Wheat flours. Most Bread machine recipes should be used with Hard flours.

Soft Wheat flours are best used for pastries and biscuits because they also lack the gluten to raise a good loaf of bread to crown.

Make sure your flour is as fresh as possible. Check dates and keep in a cool dry place.

Here are a few tips:
~ Use the ends of your bread (home made whole wheat of course) to make croutons
~ Add whole grain dry oatmeal to stretch meat loaf
~ Experiment with other grains than wheat such as millet, spelt, kamut.
~ Add cooked beans to your taco meat to stretch the ground beef
~ Make your own granola, tortillas, bread at a FRACTION of the cost of store bought
~ Learn to use your ‘mistakes’ – that flopped pita bread attempt can be GREAT mini pizzas!
~ This list is ENDLESS – just get creative.

We can all actually enjoy the challenge of stretching our grocery budget with whole grains and beans if we will look at it as a creative exercise. It can be a chance to think outside the box and really enjoy some wonderful meals even in a shortage situation.

Donna Miller is a work-at-home wife and mother. She delighted to share her trials and triumphs of learning to mill and cook with whole grains. The Millers own and operate an online Store which offers Organic and Chemical-free Whole Grains, Bosch Mixers, the NutriMill, instructional tutorials, recipes and more. Visit Millers Grain House!

When I get antsy to get outside, and I can’t, I experiment with food!
So while I was making my usual home-made granola (with dates, almonds, oats, etc) that we eat for cereal or with yogurt (home made too), I got a creative itch to try something else. Something new was brewing in my head.

Our girls go to college locally and hardly EVER have time for real lunch. Grabbing food between class doesn’t work well, so I wanted to make something high protein that would still be wholesome and portable.

In it are sunflower seeds, honey roasted soy nuts, peanuts, peanut butter, honey, sucanant (sugar cane natural) organic wheat germ and organic oats. YUM!

If you’ve signed up for the newsletter when the little tab drops down – you’ll get the recipe in a week or so! I love to share what I learn with others.

I’ve got to go get one of those wholesome, portable high protein granola bars now! I’ve made myself hungry.