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Whole Grain Pancakes

Pancakes are an easy, fast and tasty breakfast, or even a nice late night dinner. When made with whole grains, these fluffy treats add the bonus of fiber and nutrition that is missing from a box-mix. Pancakes can be made with buckwheat (not a grain but a seed), oatmeal, cornmeal, wheat, Ezekiel Flour (for a […] Read more

New inventory of Organic Grains

We got another shipment of organic grains in today. Our inventory now includes: ORGANIC White Basmati Rice ORGRANIC Brown Basmati Rice ORGANIC Spelt ORGANIC Barley We still have a wide variety of Wheats - both organic and chemical free to choose from. Rice was back ordered for MANY weeks! We are happy to have some […] Read more
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Flour, Grain and Milling Tips:

The NUMBER ONE TIP to making healthy, inexpensive and tasty bread is FRESH FLOUR. Store bought flour is what we refer to as 'dead' flour or what makes a 'dead bread' because it has been stripped of all it's natural nutrients, then 'enriched' (because it was stripped) with synthetic vitamins?and left to sit on a […] Read more
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Whole grain Matzo (Mahtzah) for Passover (Pesach).

Even if you are not Jewish, or understand the celebration of Passover (Pesach) the food is so different during this Biblical Feast that it deserves some special attention. Lamb, horoset, horseradish, wine, all of these may or may not be 'normal' foods for some, but are pivotal players in the Feast of Passover. Aside from […] Read more
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Spelt, grain of the past, grain of the future.

Spelt, grain of the past, grain of the future. My scriptures had told me that wheat was created for the use of human kind. When I studied nutrition I had to start to question this belief, so many people have bad reactions to wheat. If God said wheat was for man, then there certainly shouldnt […] Read more
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Grain Milling Tip 1 – Part 2

Tip #1 - 'You do WHAT? Why bother?' - Part Two Part One of this tip may have helped you determine a few health reasons why it is good to mill your own grains, but that may still not be enough to satisfy your friends and family. The following tip to answering the questions of […] Read more
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Another Grain Milling tip… Rise Time -vs- Extra Yeast

I baked some pretty yeastytasting loaves of whole wheat bread when I first started milling grain at home. I thought I had put in too much yeast, but I followed the instructions or at least I thought I did. Turns out there were a few potential reasons that the loaf could seem yeasty. Rise Time: […] Read more
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Grain Milling Tip – Gluten vs. Dough Enhancers

My first year or two of using freshly milled whole grain flours, I refused to use either gluten or dough enhancers. Being an all-or-nothing type person, I thought it was somewhat cheating. Boy, was I sadly mistaken! There are benefits to both . They differ, but the benefits only improve the whole grain loaf! Dont […] Read more
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Another Milling Tip … Olive Oil vs. Other oils

It was through trial and errors that lead me to writing Tips 10- 13 which are a medley of this vs. that. These tips are for a whole wheat loaf of bread using freshly milled four. Olive Oil Olive oil has a flavor. Most of the time it is mild and perfect for a loaf […] Read more
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Another Tip to Milling and Cooking with Fresh Whole Grains

Tip #11 - Olive Oil vs. Other oils It was through trial and errors that lead me to writing Tips 10- 13 which are a medley of this vs. that. These tips are for a whole wheat loaf of bread using freshly milled four. Olive Oil Olive oil has a flavor. Most of the time […] Read more
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