Pleasant Hill Grain

Shopping Basket

  • This item was added
  • items in your basket
  • (close)

Talk to a Product Expert!   (866) 467-6123 or chat

Pleasant Hill Grain Blog

Helping you achieve your culinary dreams.

Einkorn Cranberry Orange Muffins

Make this scrumptious recipe as bread or muffins for a festive treat perfect for Christmas morning or any time you’re craving the tart taste of cranberry and orange.

Posted: November 29, 2016
Recipe by: Granny Smith
Source: A family friend
This family-friendly recipe makes lovely muffins or bread with ease.
Active Time
15 minutes
Total Time
35 minutes
Yields
18-24 muffins, or 1 loaf

Ingredients:

  • 2-1/4 c. whole einkorn flour
  • 1 tbsp. pumpkin pie spice
  • 2 tsp. baking powder
  • ½ tsp. salt
  • 2 eggs
  • 1 c. panela
  • 15 oz. pumpkin puree
  • ½ c. vegetable, grapeseed or coconut oil
  • 1 c. cranberries (dried or frozen)

Directions:

  1. 1. Preheat oven to 350º F. Prepare two standard size muffins pans with nonstick spray or muffin cups.
  2. 2. In a medium bowl, stir together the flour, pumpkin pie spice, baking powder and salt.
  3. 3. In a small bowl, combine eggs, panela, pumpkin puree and oil.
  4. 4. Pour wet ingredients into dry ingredients and stir until incorporated. Stir in cranberries.
  5. 5. Using a 3 or 4 tbsp. cookie scoop, portion batter into muffin cups. Let batter sit 5 minutes before baking.
  6. 6. Bake for 15-20 minutes.
  7. 7. Remove muffins from pan and let them cool on a wire rack.

Author's Notes:

This batter can also be baked as a loaf bread. Grease a 1-1/2 lb. capacity loaf pan before pouring in the batter, and bake the loaf for 55-60 minutes, or until a toothpick inserted comes out clean.

Images:

Einkorn Pumpkin Cranberry Muffins
Einkorn Pumpkin Cranberry Muffins
Einkorn Pumpkin Cranberry Muffins

PHG Products:

Pleasant Hill Grain products I used for this recipe...


Share this recipe:

Comments

Be the first to comment on this recipe.

Your email will not be published.

* Required Fields

View the Recipe Index

Crispy Nut Snack

Crispy Nut Snack featured image

Crispy Pecans/Walnuts Ingredients

  • 4 cups pecan or walnut halves
  • 2 teaspoons sea salt
  • filtered water

Crispy Peanuts Ingredients

  • 4 cups raw peanuts
  • 1 tablespoon sea salt
  • filtered water

Directions:

  1. Combine nuts with the salt and filtered water, and let sit 7-12 hours.
  2. Drain nuts in a colander.
  3. If using a dehydrator, spread nuts in a single layer on sheets and dehydrate at 105-150F for 12-24 hours.
  4. If using an oven, spread the nuts in a single layer on cookie sheets and bake at the lowest oven temp (ideally no more than 150F) for 12-24 hours.
  5. When the nuts are completely dry and crisp, move them to an airtight container for storage (crispy walnuts should be stored in the refrigerator).

crispy-pecans-holiday-snack-1

+Add a comment

Tortilla Soup

Tortilla Soup featured image

You’re going to love this colorful, healthy soup that’s both fresh and filling. The recipe is from the America’s Test Kitchen New Family Cookbook.

Ingredients

  • 1 tablespoon safflower oil
  • 1 onion, minced
  • 1 jalapeño chile, stemmed, seeded and minced
  • 1 tablespoon chili powder
  • 2 garlic cloves, minced
  • 8 cups low-sodium chicken broth
  • 1 pound boneless, skinless chicken breasts
  • 2 tablespoons fresh lime juice plus optional lime wedges to serve
  • 5 ounces tortilla chips, crushed into large pieces
  • 3 plum tomatoes, cored, seeded, and chopped (about 1-1/2 cups)
  • 2 ripe avocados, pitted and cut into 1/2-inch pieces
  • 1/2 cup whole fresh cilantro leaves

Directions

  1. Heat oil in a large pot over medium heat. When it’s simmering, add the onion, jalapeño, chili powder, and garlic and sautè until onion is soft and fragrant, about 5 minutes.
  2. Add broth and bring to a simmer.
  3. Add chicken to the simmering broth and cook (with pan partially covered) for about 15 minutes.
  4. When chicken is no longer pink, remove from the broth with tongs and set aside to cool. Continue to let the broth simmer about 10 minutes longer, and in the meantime shred the cooled chicken.
  5. Remove broth from heat and add fresh lime juice. Portion the tortilla chips, shredded chicken, tomatoes, and avocado into individual bowls and ladle the broth over each portion. Sprinkle with cilantro leaves and serve, with extra tomatoes, avocado, cilantro and chips. A squeeze of fresh lime is delicious as well!

    tortilla-soup-serving-garnish

+Add a comment

Almond Butter Balls with Dried Fruit

These healthy almond butter balls will disappear in a flash when you bring them to holiday gatherings! They’re easy to make, easy to pack, and easy to eat. We hope you enjoy this guilt-free sweet treat as much as we do.

Posted: October 31, 2016
Recipe by: Granny Smith
Total Time
10 minutes

Ingredients:

  • 1/2 c. peanut butter or almond butter
  • 2-1/2 tbsp. nonfat dried milk
  • 2 tbsp. dried fruit (we use dried cranberries, raisins, and dried sweet cherries)
  • 2 tbsp. agave nectar or honey
  • 1/4 c. coconut
  • Sesame seeds

Directions:

  1. 1. Combine peanut or almond butter, dried milk, dried fruit, agave or honey, and coconut in a bowl. Mix thoroughly.
  2. 2. Shape into balls.
  3. 3. Roll in sesame seeds.
  4. 4. Refrigerate until ready to serve.

Images:

Almond Butter Balls with Dried Fruit
Almond Butter Balls with Dried Fruit
Almond Butter Balls with Dried Fruit

PHG Products:

Pleasant Hill Grain products I used for this recipe...


Share this recipe:

Comments

Be the first to comment on this recipe.

Your email will not be published.

* Required Fields

View the Recipe Index

Gluten Free Pecan Pie with Dark Chocolate Crust

Gluten Free Pecan Pie with Dark Chocolate Crust featured image

This recipe marked my first experience cooking with Eden agar agar flakes, which are a pure vegetable gelatin made of sea plants. Instead of using sulfuric acid and inorganic bleach to soften and dye the agar like some commercial manufacturers, the Eden brand simply boils and air dries it. Here, the flakes were used to create a healthier pecan pie filling.

Though delicious and decadent, this pecan pie was certainly less rich than its conventional counterpart. I think it would be the perfect option to file away for your Friendsgiving party this fall, especially if one of your guests is gluten-intolerant. Enjoy!

Ingredients

Dark Chocolate Pie Crust

  • 1-1/4 cups blanched almond flour
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon baking soda
  • 2 tablespoons grapeseed oil
  • 2 tablespoons agave nectar
  • 1/2 cup chopped dark chocolate (73% cacao), melted over very low heat

Pie Filling

  • 1-1/2 cups water
  • 2 tablespoons agar flakes
  • 1/2 teaspoon sea salt
  • 1-1/2 cups agave nectar
  • 1 tablespoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 3 cups whole pecans, toasted

Directions

Pie Crust

  1. Preheat the oven to 35o° F.
  2. In a large bowl, combine the almond flour, sea salt, and baking soda.
  3. In a medium bowl, whisk the oil, agave, and melted chocolate.
  4. Incorporate wet ingredients into the almond meal mixture, stirring until completely combined.
  5. Press dough into a 9-1/2″ pie pan.
  6. Bake 8-12 minutes, watching closely so that you don’t overcook. Bake just until the crust loses its shine and starts to look dry.
  7. Remove from oven, and let the crust cool completely before filling it.
Almond flour chocolate pie crust
Almond flour chocolate pie crust, before it’s baked
Gluten Free Dark Chocolate Pecan Pie
Gluten free pecan pie baked in chocolate pie crust

Pie Filling

  1. Bring water to a boil in a medium sauce pan, then add agar flakes and continue to cook over high heat, stirring often, for 10-12 minutes. Agar flakes should be completely dissolved.
  2. Lower heat to medium and stir in sea salt, agave, vanilla extract, and cinnamon. Cook, stirring until all ingredients are fully incorporated, for 2-3 minutes.
  3. Remove agar mixture from heat and allow to fully cool to room temperature. *Note, it may take a few hours for your mixture to thicken.
  4. When agar mixture has thickened (texture should resemble gelatin), stir in the pecans.
  5. Pour filling into the cooled pie crust.
  6. Refrigerate for one hour, or until set.
  7. Serve with a bit of whipped cream, if desired.
Gluten free almond flour pecan pie
Gluten free almond flour pecan pie
+Add a comment