Flatbread can be leavened with yeast, sourdough, baking powder or soda, or be unleavened. Using yeast creates more depth of flavor and a more puffy, thick flatbread, different than a tortilla. These lovely, soft, delicious flatbreads can be used instead of pita bread for falafel sandwiches, as hamburger buns, as pizza crusts, for sandwiches or […]
Busy Morning Breakfasts
September 4, 2013 By
Whether you homeschool, get the children ready to go out to school, have company for breakfast or just have busy mornings, these ideas for quick, hearty and healthy breakfasts hit the mark! The added bonus is that most of these can be frozen ahead of time and baked off in the morning, OR baked ahead […]
Dehydrating Zoodles and Squashetti
August 11, 2013 By
We love our pasta around here, especially if it’s whole-grain and homemade. However, as a diabetic, I prefer a lower carb pasta, but one that must be as comforting, tasty, satisfying and as filling as grain-based pasta. For more than a decade, I’ve been making “noodles” from vegetables, especially zucchini and yellow squash, although other […]
Whole Grain Pretzel Dogs and Soft Pretzels
August 8, 2013 By
Do you love, love, love soft pretzels and pretzel dogs? We do! My recipe is featured on Baking Whole Grains, c’mon over and check it out!
Got zucchini? Make zoodles
July 14, 2013 By
For those who love pasta noodles but cannot or choose not to eat grains or limit carbs, zoodles (aka zucchini noodles or ribbons) are a pleasant, versatile pasta-like dish. Zoodles are long strips of zucchini that bear a striking resemblance to pasta noodles, both with the eyes and with the mouth. Zoodles are simple to […]
Slowcooker whole-grain bread
July 12, 2013 By
Miss baking bread because it’s too hot? You might enjoy my guest post over at Baking Whole Grains!
Baked Scrambled Eggs in Hash Brown Nests
May 4, 2013 By
We love hash browns (homemade of course) and we love eggs. We love breakfast food. We love breakfast food for supper, for lunch, for brunch… you get the idea. We also love foods that are easy to eat on the go. This recipe works on all counts. In addition, this is a BIG batch recipe […]
Light Whole Grain Rye Bread
October 25, 2012 By
There’s something so deliciously earthy about a really good rye bread. Especially with a smattering of fragrant caraway seeds. Especially made with 100% whole grains, freshly-ground. However, rye bread can be a rather strong flavor and some people prefer a milder (kinder and gentler) rye bread that lends itself to sandwiches where the rye does […]
Award-Winning 100% Whole Wheat Bread (2-loaf)
June 29, 2012 By
Award-Winning Bread (2-loaf) for Kitchen Aid, Ankarsrum or hand method Vickilynn Parnes 2 cups water (110 degrees) 1 Tablespoon SAF instant yeast 1 Tablespoon organic apple cider vinegar (optional) 5-6 cups whole wheat flour, freshly-ground, divided 1/4 cup vital wheat gluten 1/4 cup olive oil 1/4 cup honey 1 teaspoon sea salt Place warm water, […]
Grilled Whole Wheat Chia Pancakes for a Crowd
June 18, 2012 By
Grilled Whole Wheat Chia Pancakes for a Crowd Adapted by Vickilynn Haycraft 4 cups freshly-ground hard white wheat flour 1/2 teaspoon salt 2 teaspoons cinnamon 2 TB baking powder 2 teaspoons baking soda 4 cups homemade almond chia milk (or any milk with 2 TB organic chia seeds) 4 TB virgin olive oil or organic […]
