Our baking mixes are designed as bases for a fast and easy baking system. You simply can’t get this quality from scratch — unless of course you grind your own organic grains. So browse, share, print and enjoy!
A wonderfully satisfying traditional cookie, with that rustic ancient grain crunch that tells you are eating real food, not industrial filler.
Makes 24 large cookies
A rich, light and delicious twist on our usual pancakes, makes a lovely treat for a Sunday brunch.
Serves 3-4 people
You would never expect a whole grain chocolate cake to be so delicious! Rich chocolate flavour and lots of crunchy crusty bits. Its a sweet treat with all the benefits of fresh whole grains. Serve warm with fresh whipped cream and a hot cup of coffee. Heaven.
*If you've never used a "double-boiler" its easy. Simmer water in a saucepan. Put a metal or glass/pyrex bowl on top so it sits above the water. Viola! that's a double boiler. Now you can melt ingredients together at a consistent, low temperature. This link has a nice explanation with pictures:&;http://bakingbites.com/2009/09/how-to-make-a-double-boiler/
We're all about healthy baking, but sometimes you need a little decadence in your life too...we'll call it healthy decadence. That's what you get here...this all-butter, extra-butter, extra-chocolate variation tastes wonderfully sinful yet still delivers real food value.
These may well become a staple in your house, as they quickly did in ours. A deliciously satisfying chocolate chip cookie with nice soft chew and a unique rustic appeal.
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.
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.
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.
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.
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.
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.
A sweet yet nutritious afternoon treat that everyone in the family will enjoy finding in their lunch box.
Notes:
Feel free to use any flavor jam, as well as add more or less brown sugar
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.
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!
The scone mixture
For the fruit mixture
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.
For cake
For the upside-down topping
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, just bake it for 10 or 15 minutes longer.
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.
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!
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.
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 :-)
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.
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.
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.
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.
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!
Notes:
Works great with Ancient Grain Muffin Base as well.
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.
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!
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.
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.
If you love cornbread, and a little bit of heat, we're sure you're going to love this recipe. Based loosely on the famous cornbread from the old Toronto restaurant Fred's Not Here, this is a great compliment to chilli, ribs and stews —or just on its own as a spicy little snack.
These are wonderful, hearty, nutritious muffins bursting with complex flavours and textures. Just add in some grated apple, ground almonds a little vanilla and cinnamon sugar.
Notes:
This delicious recipe is one of our favorites: these nutritious muffins will keep you full and energized; a great meal replacement that is super-satisfying.
