RSS Recipes

Recipe Contributed by Made with

• Red Fife Vegan Muffins

  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

  1. preheat oven to 400°F
  2. mix flax seed with 1/4 cup water and let it thicken for 15 minutes
  3. in a large mixing bowl, combine flaxseed with remaining wet ingredients and mix well
  4. add the entire 500g bag of grains and stir gently until JUST mixed (do not overmix)
  5. 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.

• Golden Kamut Vegan Muffins

  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

  1. preheat oven to 400°F
  2. mix flax seed with 1/4 cup water and let it thicken for 15 minutes
  3. in a large mixing bowl, combine flaxseed with remaining wet ingredients and mix well
  4. add the entire 500g bag of grains and stir gently until JUST mixed (do not overmix)
  5. 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.

• Ancient Grain Vegan Muffins

  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

  1. preheat oven to 400°F
  2. mix flax seed with 1/4 cup water and let it thicken for 15 minutes
  3. in a large mixing bowl, combine flaxseed with remaining wet ingredients and mix well
  4. add the entire 500g bag of grains and stir gently until JUST mixed (do not overmix)
  5. 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.

• Raspberry Crumb Squares

  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

  1. preheat oven to 375F, get out a 13x9 inch baking pan
  2. 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
  3. stir in the almonds, then reserve 1 1/2 cups of this crumb mixture and refrigerate
  4. 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
  5. spread the jam evenly on top, leaving a thin border around the edge of the crust
  6. crumble the reserved mixture on top, letting the fruit show through in places
  7. continue baking until lightly browned, about 35 minutes
  8. 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

• Pumpkin Spice Bundt Cake

  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)
  • spice mixture: 1 tsp cinnamon, 1 1/2 tsp ground ginger, 1 tsp nutmeg

  DIRECTIONS

  1. preheat oven to 350°F, lightly grease bunt pan
  2. combine spices and set aside
  3. in a large mixing bowl, beat together all ingredients except grain mix
  4. add the entire 500g bag of grains and stir gently until JUST mixed (do not overmix)
  5. fill bundt pan and bake about 45-50 minutes
  6. cool for 15 minutes in pan then remove to cooling rack
  7. drizzle with icing if desired (put a drip tray under your cooling rack)

• Quick Fruit Cobbler

  Made with Oat Scone Mix
  Contributed by: Joy Jones

  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

  1. core pears and/or apples and slice them into a medium ovenproof dish (about 8 x 8 in should do it)
  2. toss the fruit with 3 Tbsp scone mixture and set aside
  3. add scone mix to a large mixing bowl; coarsely grate VERY COLD butter into bowl, mix gently with fork
  4. in a small bowl, beat eggs and cream and then add to scone mixture
  5. mix gently and crumble on top of fruit
  6. bake at 375°F until browned and fruit bubbles slightly, about 25-30 min

• Peach Upside-down Cake

  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

  1. preheat oven to 350°F, lightly grease a 9 in round cake pan
  2. in a small bowl, melt the butter then stir in brown sugar and cinnamon, spread mixture on the bottom of the pan
  3. wash and slice peaches; arrange evenly on sugared pan bottom
  4. in a large mixing bowl, whisk the eggs to incorporate some air
  5. whisk in melted butter and olive oil; add yogurt and vanilla; whisk smooth
  6. add the half bag of grains and stir gently until JUST mixed (do not over-mix)
  7. 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.

• Kamut & Corn Stuffing

  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.

  INGREDIENTS

  • 250g (1/2 bag) Golden Kamut Muffin Base
  • 2 large eggs
  • 2 Tbsp butter, melted
  • 1 cup milk
  • 1/2 cup heavy cream
  • 1 large onion
  • 3 cups fresh (or frozen) corn kernels (about 4 ears)
  • 2 tsp fresh thyme

  INSTRUCTIONS

  1. preheat oven to 350°F, lightly grease medium oven-proof dish (8 by 8 in)
  2. sauté the onion for a few minutes, then add corn and thyme, sauté a few minutes more and remove from heat
  3. in a medium bowl, whisk together eggs, milk, cream, butter
  4. mix in the onion/corn mixture, and then, gently, mix in the half bag of Golden Kamut baking mix
  5. pour into greased baking pan, bake at 350°F until firm, about 40 minutes

• Honey Seed Cookies

  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

  1. preheat oven to 350°F
  2. in a large bowl, beat the eggs, then whisk in melted butter, olive oil and honey
  3. stir in seeds, then gently stir in the bag of baking mix
  4. let stand 30-60 minutes (not absolutely required, but improves batter)
  5. spoon onto cookie sheet and bake about 14-16 min
  6. makes 36 cookies

• Banana Chocolate Chip Muffins

  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

  1. preheat oven to 400°F and lightly grease a muffin pan pan
  2. make the topping: mix brown sugar and cinnamon, cut in butter till crumbly, set aside
  3. mash bananas and set aside
  4. in a large mixing bowl, whisk the eggs to incorporate some air
  5. whisk in melted butter and olive oil, add yogurt, vanilla and cinnamon; whisk smooth
  6. mix in bananas and chocolate chips
  7. add the entire 500g bag of grains and stir gently until JUST mixed (do not overmix)
  8. fill muffin cups, sprinkle with topping and bake about 18-20 min