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Pleasant Hill Grain Blog

Helping you achieve your culinary dreams.

Bouza: Tunisian Sorghum Pudding

Sorghum has a hearty, slightly sweet flavor and chewy texture. It can be used for many recipes from porridge, to salads and side dishes, to baked goods. When ground into flour, sorghum is a wonderful substitute for whole wheat flour in gluten-free baking and can be used to make breads, muffins, cookies or pancakes.

Sorghum, like other whole grains, has many health benefits. It supports a healthy heart, bone health, beautiful skin and helps keeping your digestive system healthy thanks to its high amount of fiber. It’s also a great source of energy, antioxidants and is gluten-free.

Today I’m introducing you to a simple and delicious recipe for bouza. Bouza is a Tunisian-inspired sorghum pudding made with ground sorghum, hazelnuts and sesame paste. It can be served thick like a pudding for dessert or breakfast, or thinned for a creamy beverage. It cooks in just one pot in about 30 minutes making it a simple recipe that’s tasty and unique!

bouza pudding

Posted: March 15, 2019
Recipe by: Natalia Wrobel Katz
Bouza is a Tunisian dish made with ground sorghum, sesame and hazelnut paste. It's creamy, rich in flavor and very delicious! It can be served as a dessert or breakfast.
Active Time
10 minutes
Total Time
25 minutes
Yields
3

Ingredients:

  • 1/3 c. + 3 tbsp. ground sorghum
  • 2 tbsp. sesame paste
  • 2 tbsp. hazelnut paste
  • 1/4 to 1/3 c. brown sugar
  • 2 c. water
  • 1/2 to 1-1/2c. milk
  • pinch of sea salt

Directions:

  1. 1. In a bowl, mix the sesame and hazelnut paste with a splash of water. Whisk until the texture is smooth.
  2. 2. In a small or medium saucepan, mix ground sorghum and the rest of the water. Then add mixed pastes.
  3. 3. Bring the mixture to boil and then lower the heat, stirring frequently. Once it thickens, add 1/2 c. of milk, brown sugar and pinch of salt. Bring to boil again and cook until it thickens slightly. Add more sugar and milk if needed.

Author's Notes:

If you prefer bouza thick like pudding, use just 1/2 cup of milk. For a thinner, cream-like consistency add more milk until desired consistency is reached. A thin consistency of this recipe can be served as a beverage.

Images:

Bouza: Tunisian Sorghum Pudding/Beverage
Bouza: Tunisian Sorghum Pudding/Beverage
Bouza: Tunisian Sorghum Pudding/Beverage
Bouza: Tunisian Sorghum Pudding/Beverage
Bouza: Tunisian Sorghum Pudding/Beverage
Bouza: Tunisian Sorghum Pudding/Beverage

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Natalia Wrobel

Natalia’s blog "Natt Wrobel, Wholesome & Healthy Living," highlights a plant-based diet for eating what makes your body feel best. Originally from Poland, Natalia draws from her childhood as well as her world travels to influence the flavors of her cooking.

Energy Boosting Green Smoothie made with Bamix Pro Immersion Blender

Whether you’re a fan of green smoothies or pretty new to the idea of blending greens and fruit together, you’ll love this recipe.

This quick and healthful green smoothie has the perfect amount of sweetness from mangos and bananas and refreshing taste thanks to the addition of lime. Spinach, avocado and flax seed add a tremendous amount of nutrients and healthful fats! bamix green smoothie

This energy boosting green smoothie is great if you don’t have much time in the morning, but want to make sure you get lots of nutrients in!

I used the Bamix immersion blender to make this green smoothie. Immersion blenders make healthy juices and smoothies easy to prepare and quick to clean up!

Posted: March 3, 2019
Recipe by: Natalia Wrobel Katz
This quick and healthy green smoothie will power your day! It's chock full of spinach, mango, banana, avocado, lime and flax seed for a perfectly sweet, filling and refreshing treat!
Active Time
5 minutes
Total Time
5 minutes
Yields
1 large serving, or 2 small servings

Ingredients:

  • 1 c. spinach
  • 1 c. almond milk
  • 1.5 c. fruit (mango and banana)
  • 1/4 avocado
  • 1/4 lime, squeezed
  • 1 tbsp. flax seed

Directions:

  1. 1. In a tall container, such as a Bamix beaker, blend together spinach and almond milk with a Bamix immersion blender. The Bamix works great for blending leafy greens!
  2. 2. Add fruits, avocado, lime and flax seed. Blend until smooth and creamy.

Images:

Quick and Healthy Green Smoothie
Quick and Healthy Green Smoothie
Quick and Healthy Green Smoothie
Quick and Healthy Green Smoothie

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Natalia Wrobel

Natalia’s blog "Natt Wrobel, Wholesome & Healthy Living," highlights a plant-based diet for eating what makes your body feel best. Originally from Poland, Natalia draws from her childhood as well as her world travels to influence the flavors of her cooking.

Wholesome & Sweet: Soft Wheat Carrot Cake with Cream Cheese Frosting

Carrot cake may be the most delicious cake out there. It’s extra moist thanks to shredded carrots which also add natural sweetness and nutrients. You will also love this cake for its pretty color and rich and wholesome flavor!

Soft Wheat Carrot Cake

Soft white wheat has less protein content compared to hard wheat, and it’s richer in flavor. Because it has less gluten strength, soft wheat is great in foods you want to be more delicate and tender, like muffins, cakes, cookies, pancakes, pastries, etc. When you see a recipe calling for whole grain pastry or cake flour, it’s referring to soft white wheat flour. Cake flour that you’d find in the store is made from refined soft white wheat. I like to make my own by grinding organic soft wheat in a KoMo Mio grain mill.

soft white wheat berries

Posted: February 24, 2019
Recipe by: Natalia Wrobel Katz
This amazingly moist, soft and flavorful carrot cake will become your family favorite! Made out of freshly ground soft white wheat berries, coconut oil and naturally sweetened. Topped off with lightened up cream cheese frosting. It's simple to make and comes together in less than an hour!
Active Time
20 minutes
Total Time
55 minutes
Yields
8-12

Ingredients:

Cake

  • 2 c. white soft wheat flour
  • 2 c. shredded carrots
  • 4 eggs, room temperature
  • 1/2 c. applesauce or mashed very ripe banana (1 medium)
  • 1/2 c. coconut oil, melted and cooled
  • 3/4 c. coconut sugar
  • 3 tbsp. maple syrup
  • 1 1/2 tsp. baking soda
  • 1 tbsp. apple cider vinegar
  • 2 tbsp. cinnamon
  • 1/4 tsp. nutmeg
  • 1/4 tsp. ginger
  • 1/2 tsp. salt
  • 2 tsp. pure vanilla extract

Frosting

  • 1 (8oz) block cream cheese, softened
  • 1 c. thick greek yogurt
  • 1/4 c. maple syrup
  • Almonds or pecans to top off

Directions:

  1. 1. Preheat oven to 350F. Grease the sides and line the bottom of 8 inch round cake pans with parchment paper.
  2. 2. In a bowl of standing mixer or regular mixing bowl, whisk together eggs and coconut sugar.
  3. 3. Add in applesauce or mashed banana, coconut oil, maple syrup, apple cider vinegar and pure vanilla extract.
  4. 4. In a separate bowl, mix flour, baking soda, cinnamon, nutmeg, ginger and salt.
  5. 5. Add the flour mixture to the wet ingredients and mix. Gently fold in carrots.
  6. 6. Divide the batter between the prepared pans. Bake for 30-35 minutes or until toothpick inserted in the middle comes out clean.
  7. 7. Slightly cool in the pans, invert and peel off the wax paper. Transfer to wire rack to cool completely.

Frosting

  1. 1. To prepare the frosting, place cream cheese, yogurt and maple syrup in a bowl, and beat with a mixer until smooth and creamy.

Assembling the Cake

  1. 1. Assemble the cake by spreading good amount of frosting on top of one of the cake layers. Place the second layer on top. Then, frost the top and sides of the cake. Top with chopped almonds or pecans.

Author's Notes:

I grind my soft wheat berries using a Komo grain mill.

Images:

Carrot Cake with Cream Cheese Frosting
Carrot Cake with Cream Cheese Frosting
Carrot Cake with Cream Cheese Frosting
Carrot Cake with Cream Cheese Frosting
Carrot Cake with Cream Cheese Frosting
Carrot Cake with Cream Cheese Frosting

PHG Products:

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Natalia Wrobel

Natalia’s blog "Natt Wrobel, Wholesome & Healthy Living," highlights a plant-based diet for eating what makes your body feel best. Originally from Poland, Natalia draws from her childhood as well as her world travels to influence the flavors of her cooking.

Fermented Vegetables – Cookbook Review

Title: Fermented Vegetables

Author: Kirsten K. & Christopher Shockey

Publisher: Storey Publishing
Recipes: 120+ recipes for krauts, kimchis, pickles, chutneys, relishes and pastes

Cover: Soft

Pages: 375

Baking/Cooking Level: Beginner to Advanced

One word describes the beauty of this cookbook, colorful! After years of owning their own small business, selling canned ferments, self-proclaimed “fermentistas” Kirsten and Christopher Shockey wrote an easy-to-follow guide on the old art of fermentation.

The Shockeys believe they can convince anyone to add ferments to their daily diet simply by the great flavor fermented foods impart! In addition to the many nutritional benefits of probiotics, increased vitamin C, vitamin B12 and folate, the Shockeys explain that fermentation deepens and intensifies subtle flavor notes, making food all the more enjoyable!

Their cookbook walks readers through the fundamentals of fermenting, including the history and benefits of fermentation. They also help you choose the correct equipment and tools for successful and safe fermenting. Part two moves into recipes for basic ferments such as sauerkraut, condiments, pickles, and kimchis–all perfect for beginners.

Part three consists of an A to Z list of vegetables, and recipes to ferment them with various combinations. This list is comprehensive and includes over 35 vegetables! You’ll find a section talking about how the Shockeys got into fermenting each vegetable and how they found the proper technique for each one.

The book layout includes helpful “fermentista” tips and tricks from the pros, so you won’t get lost along the way!

After learning the artisan technique of fermentation and creating a variety of flavors you might be thinking, How on earth do I eat all these? Luckily, the Shockeys devoted part four of Fermented Vegetables to a variety of tips and tricks on how to incorporate fermented veggies into every meal! They’ll walk you through breakfast, snacks, lunch, cocktails, dinner and dessert!  

With the help of this book, it’s easy to incorporate fermented foods into every meal!

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Make-Ahead Breakfast: Baked Oats with Flax Seeds, Pecans & Berries

Breakfast is the most important meal of the day. Why shouldn’t it be the most delicious one as well?

This simple but amazing recipe is perfectly sweet, filled with oats, crunchy nuts, flax seeds, fresh berries, fragrant vanilla, and delicious served cold the next day. A healthy make-ahead breakfast for a busy life!

What I love about this recipe is that you can never be bored with it. It’s really flexible. Feel free to play with ingredients. You can add strawberries, banana or even chocolate to make it sweeter. Or, add different nuts, raisins or dried cranberries. Chia seeds would be a wonderful addition to this recipe as well. Next time I’ll add Granny Smith apple and orange zest to make the perfect balance between sourness and sweetness. It’s up to you, be creative and have fun!

Good to know: To grind the flax seeds, pour them into a blender and blend  for 3-5 minutes or until they’re ground to your liking. Or, for a small amount, you can grind the flax seeds using a coffee grinder.

Posted: February 23, 2019
Recipe by: Yelena Strokin
Source: Cooking Melangery
This honey-sweetened baked oatmeal recipe features blueberries and raspberries, wholesome oats, nuts and flax seeds. You can bake it on Sunday evening and enjoy this tasty dish for the rest of the week for breakfast!
Active Time
10 minutes
Total Time
50 minutes
Serves
6-8

Ingredients:

  • 2 c. old-fashioned oats
  • 1 tsp. baking powder
  • 1 tsp. ground cinnamon
  • 1/2 tsp. salt
  • 4 tbsp. ground flax seeds
  • 2.5 c. milk of your choice (I used almond milk)
  • 1 tsp. vanilla extract
  • 2 tbsp. vegetable oil (I used grape seeds oil)
  • 3 tbsp. soft honey
  • 1/2 c. pecans chopped
  • 1/4 c. light brown sugar
  • 1 c. fresh or frozen berries (blueberries, raspberries)

Directions:

  1. 1. Preheat oven to 350°F and grease a baking dish or tray. Set aside.
  2. 2. In a medium bowl mix together the almond milk, vanilla extract, vegetable oil, and honey.
  3. 3. In another bowl, mix together the oats, ground flax seeds, baking powder, cinnamon, and salt. Add to the milk mixture together with the fresh berries. Stir until combined.
  4. 4. Transfer to the greased baking dish and bake for about 20 minutes. Then take out from the oven and top it with brown sugar and nuts. Bake for another 20 minutes or until set and golden brown on top.
  5. 5. You can serve it hot with a scoop of vanilla ice cream. Or warm at room temperature with a berry compote.

Author's Notes:

To make a berry compote: In the saucepan stir in brown sugar, lemon juice and berries. Cook, tossing gently (try to keep most of them from breaking up). Cook until berries are boiling and juices begin to be released, 3 to 5 minutes.

Images:

Baked Oats with Flax Seeds, Pecans & Berries
Baked Oats with Flax Seeds, Pecans & Berries
Baked Oats with Flax Seeds, Pecans & Berries
Baked Oats with Flax Seeds, Pecans & Berries
Baked Oats with Flax Seeds, Pecans & Berries
Baked Oats with Flax Seeds, Pecans & Berries
Baked Oats with Flax Seeds, Pecans & Berries

PHG Products:

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Yelena Strokin

Originally from Russia, Yelena traveled the world as a journalist, experiencing other cultures and capturing their essence through photography and cooking. Yelena's food blog "Cooking Melangery" is a medley of her favorites pastimes – cooking, photography and finding inspiration from nature and her life experiences.

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