Made with Red Fife Muffin Base
Contributed by: Joy Jones
GRAINSTORM baking mixes work beautifully using vegan baking techniques. Here is a simple base formula that can be embellished in many ways -- see our other recipes for inspiration.
INGREDIENTS
500g bag Red fife Heritage Loaf & Muffin Base
3 Tbsp ground flaxseed
1 3/4 cups soy, almond or rice milk
2 tsp lemon juice or cider vinigar
1/2 cup coconut oil
INSTRUCTIONS
preheat oven to 400°F
mix flax seed with 1/4 cup water and let it thicken for 15 minutes
in a large mixing bowl, combine flaxseed with remaining wet ingredients and mix well
add the entire 500g bag of grains and stir gently until JUST mixed (do not overmix)
fill 12 muffin cups or 2 shallow loaf pans, bake about 18-22 min until top springs back and toothpick comes out clean
Notes:
Coarse-ground grains work well in vegan preparations, however as with much vegan
baking, they tend to be dense and are best baked with less height of batter in the pan,
say about 1 to 1 1/2 inches; small muffins and short loaves give the best results.
Made with Golden Kamut Muffin Base
Contributed by: Joy Jones
GRAINSTORM baking mixes work beautifully using vegan baking techniques. Here is a simple base formula that can be embellished in many ways -- see our other recipes for inspiration.
INGREDIENTS
500g bag Golden Kamut Loaf & Muffin Base
3 Tbsp ground flaxseed
1 1/2 cups soy, almond or rice milk
2 tsp lemon juice or cider vinigar
1/2 cup coconut oil
1 tsp vanilla extract
INSTRUCTIONS
preheat oven to 400°F
mix flax seed with 1/4 cup water and let it thicken for 15 minutes
in a large mixing bowl, combine flaxseed with remaining wet ingredients and mix well
add the entire 500g bag of grains and stir gently until JUST mixed (do not overmix)
fill 12 muffin cups or 2 shallow loaf pans, bake about 18-22 min until top springs back and toothpick comes out clean
Notes:
Coarse-ground grains work well in vegan preparations, however as with much vegan
baking, they tend to be dense and are best baked with less height of batter in the pan,
say about 1 to 1 1/2 inches; small muffins and short loaves give the best results.
Made with Ancient Grain Muffin Base
Contributed by: Joy Jones
GRAINSTORM baking mixes work beautifully using vegan baking techniques. Here is a simple base formula that can be embellished in many ways -- see our other recipes for inspiration.
INGREDIENTS
500g Bag Ancient Grain Loaf & Muffin Base
3 Tbsp ground flaxseed
1 1/2 cups soy, almond or rice milk
2 tsp lemon juice or cider vinigar
1/2 cup coconut oil
1 tsp vanilla extract
INSTRUCTIONS
preheat oven to 400°F
mix flax seed with 1/4 cup water and let it thicken for 15 minutes
in a large mixing bowl, combine flaxseed with remaining wet ingredients and mix well
add the entire 500g bag of grains and stir gently until JUST mixed (do not overmix)
fill 12 muffin cups or 2 shallow loaf pans, bake about 18-22 min until top springs back and toothpick comes out clean
Notes:
Coarse-ground grains work well in vegan preparations, however as with much vegan
baking, they tend to be dense and are best baked with less height of batter in the pan,
say about 1 to 1 1/2 inches; small muffins and short loaves give the best results.
Made with Scottish Oat Scone Base
Contributed by: Cathy L.
A sweet yet nutritious afternoon treat that everyone in the family will enjoy finding in their lunch box.
INGREDIENTS
500g bag Old Scottish Oat Scone Mix
1/4 cup packed brown sugar
1 tsp cinnamon
1 cup (1/2 lb) cold butter, cut into 1/2" cubes
1 cup sliced or chopped raw or blanched almonds
1 jar high quality raspberry jam
INSTRUCTIONS
preheat oven to 375F, get out a 13x9 inch baking pan
using a an electric mixer on med, mix scone base, sugar and cinnamon; add butter cubes and mix on medium speed until the butter is mostly blended and mixture begins to pull together, about 3 minutes
stir in the almonds, then reserve 1 1/2 cups of this crumb mixture and refrigerate
firmly press the remaining mixture into the pan and bake until the almonds are just beginning to brown, about 25 min; let cool for about 20 minutes
spread the jam evenly on top, leaving a thin border around the edge of the crust
crumble the reserved mixture on top, letting the fruit show through in places
continue baking until lightly browned, about 35 minutes
let cool completely before slicing into squares or bars
Notes:
Feel free to use any flavor jam, as well as add more or less brown sugar
Made with Ancient Grain Muffin Base
Contributed by: Joy Jones
Here's a lovely little cake for the fall season, and a nice alternative to pumpkin pie. If you want to make something really special, drizzle it with a little home-made chocolate or vanilla icing and/or serve with freshly whipped cream that has a generous dash of vanilla or brandy.
INGREDIENTS
500g bag Ancient Grain Rustic Loaf & Muffin Base
2 large eggs
1 stick (1/2 cup) butter, melted
1/4 cup (4 Tbsp ) molasses
1/2 cup (120g) buttermilk (plain yogurt works as well)
2 cups canned or fresh roasted pumpkin (NOT pie filling)
So beautifully simple and delicious, a authentic pre-industrial desert that is unbelievably fast and easy to make, and about the healthiest desert you can imagine! Of course, we like it best with ice cream :-). All you do is make up the usual oat scone mixture, except instead of forming it you crumble it over the fruit and bake. That's it!
INGREDIENTS
The scone mixture
500g bag of Old Scottish Oat Scone Mix (less 3 Tbsp for fruit below)
1 stick (1/2 cup) butter, very cold and grated
3 large eggs
1/3 cup cream
For the fruit mixture
6 medium pears or apples, cored and cut into thin slices
3 Tbsp scone mixture
INSTRUCTIONS
core pears and/or apples and slice them into a medium ovenproof dish (about 8 x 8 in should do it)
toss the fruit with 3 Tbsp scone mixture and set aside
add scone mix to a large mixing bowl; coarsely grate VERY COLD butter into bowl, mix gently with fork
in a small bowl, beat eggs and cream and then add to scone mixture
mix gently and crumble on top of fruit
bake at 375°F until browned and fruit bubbles slightly, about 25-30 min
Made with Ancient Grain Muffin Base
Contributed by: Joy Jones
This is a wonderfully old-fashioned and simple desert that is fast to make and presents beautifully. Serve it plain or with fresh whipped cream or ice cream.
INGREDIENTS
For cake
250g (half a bag) Ancient Grain Loaf & Muffin Base
1 large egg
1/4 stick (2 tbsp) butter, melted
1 tbsp (14g) extra virgin olive oil
1 cup (240g) plain yogurt
1 tsp vanilla extract
For the upside-down topping
4 medium peaches, cut into slices
1/2 stick (1/4 cup) melted butter
1/2 cup dark brown sugar
1/2 tsp cinnamon
INSTRUCTIONS
preheat oven to 350°F, lightly grease a 9 in round cake pan
in a small bowl, melt the butter then stir in brown sugar and cinnamon, spread mixture on the bottom of the pan
wash and slice peaches; arrange evenly on sugared pan bottom
in a large mixing bowl, whisk the eggs to incorporate some air
whisk in melted butter and olive oil; add yogurt and vanilla; whisk smooth
add the half bag of grains and stir gently until JUST mixed (do not over-mix)
fill muffin cups, sprinkle with sanding sugar and bake about 18-20 min
Notes:
We like it with a high ratio of fruit topping to cake, so we do two cakes with one bag of grain mix. It comes out about 2 in high like this. You can make it with a full bag recipe if you want more cake and less fruit.
Made with Kamut Muffin Base
Contributed by: Joy Jones
This makes a lovely and different Thanksgiving side dish, or a great breakfast topped with cheese and eggs. And much more nutritious than if it was made with commercial corn meal.
Made with Oatmeal Cookie Base
Contributed by: david@grainstorm
A nice variation that provides even more energy and nutrition than our plain oatmeal cookie. Many people feel that toasted seeds give a nicer flavor, but raw seeds have the edge in health. Either way though, these make a delicious super-charged pick-me-up!
INGREDIENTS
500g bag All Oatmeal Cookie Base
2 large eggs
1 stick (1/2 cup or 1/4 lb) unsalted butter, melted
1 tbsp (28g) extra virgin olive oil
1/2 cup raw or toasted sesame seeds
1/2 cup raw or toasted sunflower seeds
1/4 cup flax seed, ground or whole
4 tbsp honey
METHOD
preheat oven to 350°F
in a large bowl, beat the eggs, then whisk in melted butter, olive oil and honey
stir in seeds, then gently stir in the bag of baking mix
let stand 30-60 minutes (not absolutely required, but improves batter)
Made with Ancient Grain Muffin Base
Contributed by: candice@grainstorm
A decadent version of our nutritious Banana Bread, these babies have chocolate chips and a cinnamon crunch topping. They are sure to be popular with the whole family. Make about 16 large muffins.
INGREDIENTS
500g bag Ancient Grain or Red Fife Muffin Base
2 large eggs
1/2 stick (4 tbsp) butter, melted
2 tbsp (27g) extra virgin olive oil
1 3/4 cups (420g) plain yogurt
1 tsp vanilla extract
1 tsp cinnamon
2 large over-ripe bananas, mashed
1 cup chocolate chips
Topping
1/4 cup brown sugar
1/2 tsp cinnamon
3-4 Tbsp cold butter
INSTRUCTIONS
preheat oven to 400°F and lightly grease a muffin pan pan
make the topping: mix brown sugar and cinnamon, cut in butter till crumbly, set aside
mash bananas and set aside
in a large mixing bowl, whisk the eggs to incorporate some air
whisk in melted butter and olive oil, add yogurt, vanilla and cinnamon; whisk smooth
mix in bananas and chocolate chips
add the entire 500g bag of grains and stir gently until JUST mixed (do not overmix)
fill muffin cups, sprinkle with topping and bake about 18-20 min
Made with Ancient Grain Muffin Base
Contributed by: david@grainstorm
Spicy, grainy, yummy good stuff. Add shredded carrot, vanilla and some spices to the regular GRAINSTORM prep. Makes a great afternoon treat. No icing though :-)
INGREDIENTS
500g bag Ancient Grain or Red Fife Muffin Base
2 large eggs
1/2 stick (4 tbsp) butter, melted
2 tbsp (27g) extra virgin olive oil
1 3/4 cups (420g) plain yogurt
2 cups (280g) finely grated carrots
1 tsp vanilla extract
spice mixture: 1 tsp cinnamon, 1/2 tsp ground ginger, 1/4 tsp allspice, 1/4 tsp nutmeg and a pinch of ground cloves
DIRECTIONS
preheat oven to 375F convection or 400F, lightly grease 18 muffin cups
peel and finely shred carrots; set aside
combine spices and set aside
in a large mixing bowl, whisk the eggs to incorporate some air
whisk in melted butter and olive oil (or equivalent quantity of your favourite oil)
add yogurt, vanilla and spices; whisk smooth
stir shredded carrots
add the entire 500g bag of grains and stir gently until JUST mixed (do not overmix)
fill muffin cups, sprinkle with sanding sugar and bake about 18-20 min
Made with Kamut Muffin Base
Contributed by: david@grainstorm
We find citrus goes beautifully with our Golden Kamut Base. All you need extra is a couple of lemons and some poppy seeds and you have a tangy, tea-time classic, reborn as a healthy whole grain treat. Or try it for dessert served with berries and a little freshly whipped cream.
INGREDIENTS
500g bag Golden Kamut Muffin Base
2 large eggs
1/2 stick (4 tbsp) butter, melted
2 tbsp (27g) extra virgin olive oil
1 3/4 cups (420g) plain yogurt
2 lemons, juice and zest
1/4 cup (40g) poppyseeds
2 tbsp sugar
1 tsp vanilla extract
INSTRUCTIONS
preheat oven to 350°F, lightly grease a 9 by 5 inch loaf pan
juice and zest the lemons; mix together with sugar and set aside
in a large mixing bowl, whisk the eggs to incorporate some air
whisk in melted butter and olive oil (or equivalent quantity of your favourite oil)
add yogurt, lemon mixture and vanilla; whisk smooth
stir in poppy seeds
add the entire 500g bag of grains and stir gently until JUST mixed (do not overmix)
fill loaf pan, sprinkle with sanding sugar and bake about 55 min
Made with Oatmeal Cookie Base
Contributed by: david@grainstorm
We love these cookies for their decadent yet wholesome nature. They’re not too sweet, but really satisfying. Easy to make too—just add some organic peanut butter and dark chocolate chips to the base and you’re good to go.
Made with Ancient Grain Pancake Mix
Contributed by: david@grainstorm
Substitute the usual yogurt and milk in our wet mix for buttermilk, and you get a tangier, richer pancake. Toss in fresh blueberries as you cook them and you have the perfect sunday breakfast.
INGREDIENTS
500g bag Ancient Grain Pancake Mix
3 large eggs
1/4 stick (2 tbsp) butter, melted
1 tbsp (13g) extra virgin olive oil
3 cups buttermilk
1 tsp pure vanilla extract
1 cup blueberries
METHOD
preheat griddle to medium, grease generously for first pancake
in a large mixing bowl, whisk the eggs to incorporate some air
whisk in melted butter and olive oil (or equivalent quantity of your favourite oil)
add buttermilk and vanilla; whisk smooth
add the entire 500g bag of grains and stir gently until JUST mixed (do not overmix)
ladle onto griddle,spreading slightly if batter is too thick
as first side of each pancake cooks, push blueberries into the batter
keep them warm in the oven if not serving immediately
serve on warm plates with a little fresh butter and real maple syrup (no fake stuff, please!)
Made with Kamut Muffin Base
Contributed by: david@grainstorm
We love this recipe as a base for strawberry shortcake or any other fruit dessert. All you need is some honey and lemon and vanilla and you’ve got a fabulous rustic desert cake base.
INGREDIENTS
500g bag Golden Kamut Muffin Base
2 large eggs
1 stick (1/2 cup) butter, melted
2 tbsp (27g) extra virgin olive oil
1 3/4 cups (420g) plain yogurt
2 tsp fresh lemon juice
6 tbsp honey
1 tsp vanilla extract
INSTRUCTIONS
preheat oven to 325F convection or 350F, lightly grease 9" loaf pan
in a large mixing bowl, whisk the eggs to incorporate some air
whisk in melted butter and olive oil (or equivalent quantity of your favourite oil)
add yogurt, honey, lemon juice and vanilla; whisk smooth
add the entire 500g bag of grains and stir gently until JUST mixed (do not overmix)
fill loaf pan, sprinkle with sanding sugar and bake about 55 min
Made with Red Fife Muffin Base
Contributed by: Cathy L
A luscious layered coffee cake that combines our fresh red fife heritage flour with decadent streusel crumbs, fresh fruit and a little zing of lemon. Serve it warm from the oven...superb!
INGREDIENTS
Basic cake
500g bag Red Fife Muffin Base, less 1/2 cup
2 large eggs
1/2 cup butter, melted
1 1/4 cups (300g) plain yogurt
1 tsp vanilla extract
1 tbsp grated lemon rind
2 cups fresh or frozen blueberries
Streusel
1/2 cup reserved red fife muffin base
1/2 cup brown sugar or sucanat
1/2 tsp cinnamon
1/4 cup butter
DIRECTIONS
preheat oven to 350°F, lightly grease an 8 or 9 inch springform pan
prepare the streusel: measure out 1/2 cup of grain mix, mix with cinnamon and sugar, then cut in butter until crumbly; set aside
in a large mixing bowl, whisk the eggs to incorporate some air, whisk in melted butter and add yogurt, vanilla and lemon rind; whisk smooth
add grain mix to batter and stir gently until JUST mixed (do not overmix)
pour half the batter into the pan, then sprinkle with half the streusel and half the blueberries; add remaining batter, then remaining blueberries and top with remaining streusel
bake about 55-60 min, until tester comes out clean
let cool in pan for 10 min, then remove side of pan and serve
Notes:
Works great with Ancient Grain Muffin Base as well.
Made with Ancient Grain Pancake Mix
Contributed by: Andrew K
Our pancake mix itself is vegan, but our standard preparation calls for eggs, butter and yogurt. Our thanks to Andrew K for devising this vegan variation for fabulous Ancient Grain Waffles.
INGREDIENTS
500g bag Ancient Grain Pancake Mix
3 eggs worth of egg replacer -- Pana Riso or other brand
2 tbsp melted margarine
1 tbsp extra virgin olive oil
3/4 cups soy milk -- plain or vanilla
3 tbsp maple syrup
DIRECTIONS
preheat waffle maker
in a large mixing bowl, whisk all liquid ingredients together
add the entire 500g bag of grains and stir gently until JUST mixed (do not overmix)
ladle onto waffle maker (grease generously for first waffle), cook until golden
keep them warm in the oven if not serving immediately
serve on warm plates with real maple syrup (no fake stuff, please!)
Made with Kamut Muffin Base Contributed by: david@grainstorm
A beautiful pairing of nutty Kamut and zesty orange. All you need to do is add orange juice and zest to your regular preparation, and put in a little less yogurt. A great breakfast muffin and fabulous bottom layer for fresh berries and whipped cream or ice cream!
INGREDIENTS
500g bag Golden Kamut® Muffin Base
2 large eggs
1/2 stick (4 tbsp) butter, melted
2 tbsp (27g) extra virgin olive oil
1 1/2 cups (360g) plain yogurt
1 tsp vanilla extract
1 large orange, juice and zest
OPTIONAL: 1 cup dried cranberries
METHOD
preheat oven to 350°F, and lightly grease a 5 by 9 inch loaf pan
juice and zest the orange, mix together and set aside
in a large mixing bowl, whisk the eggs to incorporate some air
whisk in melted butter and olive oil
add yogurt, orange mixture and vanilla; whisk smooth
stir in cranberries
add the entire 500g bag of grains and stir gently until JUST mixed (do not overmix)
fill loaf pan, sprinkle with sanding sugar and bake about 50-55 min
Made with Ancient Grain or Red Fife Muffin Base
Contributed by: david@grainstorm
Lighter and more textured than typical Banana Bread and substantially less sweet. An easy variation that involves just mashing a couple of super-ripe bananas into the wet mix with a little vanilla and some chopped nuts.
INGREDIENTS
500g bag Ancient Grain or Red Fife Muffin Base
2 large eggs
1/2 stick (4 tbsp) butter, melted
2 tbsp (27g) extra virgin olive oil
1 3/4 cups (420g) plain yogurt
1 tsp vanilla extract
2 large over-ripe bananas, mashed
1/2 cup chopped raw walnuts (optional)
INSTRUCTIONS
preheat oven to 350°F and lightly grease a 9 by 5 inch loaf pan
using a food processor, chop walnuts to desired consistency; remove to mixing bowl
mash bananas and set aside
in a large mixing bowl, whisk the eggs to incorporate some air
whisk in melted butter and olive oil (or equivalent quantity of your favourite oil)
add yogurt and vanilla; whisk smooth
mix in bananas and walnuts
add the entire 500g bag of grains and stir gently until JUST mixed (do not overmix)
fill loaf pan, sprinkle with sanding sugar if desired and bake about 50-60 min
Made with Red Fife Muffin Base
Contributed by: david@grainstorm
A delicious rustic cake that’s a great treat for breakfast, snack or dessert. Extra butter and a cinnamon sugar swirl transforms our red fife muffins into this fabulous sweet cake.
INGREDIENTS
500g bag Red Fife Muffin Base
2 large eggs
1/2 cup butter (1 stick), melted
2 tbsp (27g) extra virgin olive oil
1 3/4 cups (420g) plain yogurt
1/4 cup (60g) milk
1 tsp vanilla extract
1/3 cup (80g) brown sugar
1/2 tsp cinnamon
INSTRUCTIONS
preheat oven to 350°F and lightly grease a bunt cake or loaf form
in a large mixing bowl, whisk the eggs to incorporate some air
add melted butter and olive oil
add yogurt, milk and vanilla; whisk until smooth
add the entire 500g bag of grains and stir gently until JUST mixed (do not overmix)
blend brown sugar and cinnamon together to make swirl mixture
spoon half the batter into pan, then sprinkle a layer of cinnamon sugar; then add remaining batter and final layer of cinnamon sugar
using a thin knife, gently swirl the batter to create swirl effect