A 1.5# bag yields 3x 9" or 10" skillets. The following recipe yields 1 skillet cake: Preheat oven to 350F. Grease a 9" or 10” cast iron skillet or baking pan with oil or melted butter. Add 3/4 c cooking oil, or melted butter into a mixing bowl. If using a cast iron, [...]
Yields 4 servings Don't know what to do with all those tomatoes? Here’s a simple way to use a glut of tomatoes in a well-rounded dish. Ingredients 1 cup whole grain pale wheat, spelt, or triticale 1 large yellow onion, diced 2 cloves garlic 3 c tomatoes, preferably overripe & juicy, chopped 1 qt water [...]
Cherry shortcake w/ herbed crema yields 8 dessert portions This shortcake biscuit relies mostly on the natural sweetness of cherries and good quality dairy. Meanwhile the soft drop-type biscuits, rendered even more tender thanks to malted flour, are easy and quick to make, even for young children. Source fruit for this and other recipes from [...]
Raspberry Blond Brownies w/ Beer Caramel Brownie 8oz butter 1 ½ c cane or demerara sugar ¾ tsp salt 2 eggs from Lindenhof Farm or your favorite market vendor 1 1/3 c All-purpose flour 1/3 c Pale barley or oat flour 1 tsp Baking soda Raspberries Cream butter with sugar and salt until fluffy. Add [...]
Chilled Wheatberry Pudding (dairy-free) Yield: 4 servings This pale wheat (or spelt or triticale) pudding relies mostly on grains’ natural starches and sugars for a creamy, sweet and just as importantly, cold, treat. Dress up with roasted berries and shaved bittersweet chocolate for dessert, or fresh fruit and nuts or seeds for breakfast. Oat milk [...]
