Pleasant Hill Grain

HELPING YOU ACHIEVE YOUR CULINARY DREAMS

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.

Gluten-Free Multigrain Waffles

If you appreciate fresh, good quality flour, milling your own at home is the best way to go! Freshly milled flour has a wonderful flavor, what’s more though, when you mill your own flour, you get the nutritional value of the complete grain. Keep in mind that whole grains will keep fresh for a long time, but once those grains have been ground into flour, the flour stay fresh for a short time. It’s best to grind just as much as you need, when you need it, but if you end up with extra, it can be stored in the fridge or freezer to keep it fresh for longer.

To make these Gluten-Free Multigrain waffles I combined organic oatmeal, buckwheat, millet and sorghum. I ground these grains and seeds with the  the KoMo Mio Grain Mill.

Posted: December 12, 2018
Recipe by: Natalia Wrobel Katz
These gluten-free Multigrain Waffles are a combination of freshly milled oats, buckwheat, millet and sorghum flours. They're perfectly fluffy and soft on the inside with a lightly crisp outside. Easy to make in 20 minutes or less!
Active Time
10 minutes
Total Time
20 minutes
Serves
4

Ingredients:

  • 1/2 c. oat flour
  • 1/2 c. buckwheat flour
  • 1/2 c. millet flour
  • 1/2 c. sorghum flour
  • 3 tbsp. sugar
  • 2 large eggs, separated
  • 1 c. milk
  • 1/2 c. coconut oil (melted) or oil of choice
  • 1 tsp. cinnamon
  • 1 1/4 tsp. baking soda
  • 1 tsp. vinegar
  • 1/4 tsp. salt

Directions:

  1. 1. Preheat waffle iron and lightly grease with oil.
  2. 2. In a medium bowl, mix together flours, cinnamon, baking soda and 1/8 tsp. salt.
  3. 3. Whisk sugar, egg yolks, milk, oil and vinegar.
  4. 4. In a separate bowl, beat egg whites with remaining 1/8 tsp. salt and fold into batter.
  5. 5. Pour around 1/3 c. of batter to the center of each waffle iron. Cook according to waffle maker directions.
  6. 6. Top with butter and maple syrup.

Images:

Gluten Free Multigrain Waffles
Gluten Free Multigrain Waffles
Gluten Free Multigrain Waffles
Gluten Free Multigrain Waffles
Gluten Free Multigrain Waffles

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Your email will not be published.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

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.

Nutritious Breakfast Bars

Enjoy these scrumptious gluten-free, dairy-free and guilt-free bars for breakfast, snack or for dessert!

Nutritious Breakfast Bars
Posted: July 4, 2016
Source: Adapted from a recipe by Carol Kicinski
These gluten-free and dairy-free bars are super easy and we think they’re delicious for a quick breakfast, snack at work, or guilt-free dessert!
Active Time
10 minutes
Total Time
2 hours
Yields
12 Bars

Ingredients:

  • Oil or gluten free, non-stick cooking spray (for pan)
  • 2 -½ c. certified gluten free rolled oats
  • 1 c. sliced raw almonds
  • 1 c. of a seed, chopped nut, and dried fruit mixture
  • 1 c. unsweetened flaked coconut
  • 3/4 c. dairy-free dark chocolate chunks or chips
  • ½ tsp. fine sea salt
  • 1 (13.5 ounce) can full fat coconut milk
  • ⅓ c. agave nectar or maple syrup
  • 3 Tbsp. tapioca starch, arrowroot powder, or cornstarch

Directions:

  1. 1. Preheat oven to 250° F. Heavily grease a 9 x 13 inch baking pan.
  2. 2. In a large mixing bowl combine the oats, seeds, chopped nuts, dried fruit, coconut, and chocolate. In a small bowl whisk together the coconut milk with the agave or maple syrup, and starch. Add the liquid ingredients to the dry ingredients and stir together well. Spread the mixture into the prepared pan and press down firmly.
  3. 3. Bake for 1 hour and 15 minutes (or until lightly golden brown). Let cool in pan for 15 minutes before running a knife around the edge of the dish and cutting into 12 bars. Let cool completely in the pan before removing the bars.
  4. 4. The bars may be stored in an airtight container, or food storage bag, at room temperature for up to one week.

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

Pleasant Hill Grain

Flatbreads

There are many ways to make flatbreads, each a little different yet amazingly delicious!

Light and flaky poori is usually served with chutney as a part of a meal or a snack. Served either way, you’ll find them delightful to eat.

The flatbread called chapatti is a staple in Indian homes and is made from a flour known as atta, which is whole durum wheat flour.

Naan was brought to India with the ancient Persians, and its name came from the Persian word “non”, meaning “bread”. Traditionally naan is baked in a tandoor (clay oven), which can be emulated by using a very hot broiler.

Out of the wide variety of flatbreads, paratha is one I make at home often. Paranta can be made with various vegetables and spices, so you have room to play. Make them for breakfast, lunch, or dinner, or as a snack between the meals with yogurt while sipping a cup of your favorite herbal tea. I like to tear off a piece of paratha, delve into rice and dal or any vegetable dish, and pop into my mouth. Please enjoy the recipe!

Most recipes for flatbreads call for a ghee. Ghee has a rich and distinctive flavor and comes in two types: pure butterfat ghee or vegetable ghee. Butterfat ghee is made from unsalted butter and vegetable ghee from vegetable shortening. Ghee can be heated to a high temperature without burning. Unsalted butter can be used in some dishes, but can’t be heated to the same temperature. I like to use Organic Valley Purity Farms Ghee. You can also make your own ghee at home.

To make your own ghee, melt the butter in a large heavy saucepan over medium heat and continue simmering until a thick foam appears on the surface. Continue simmering, uncovered, for about 15-20 minutes. You’ll see how the foam separates and the milk solids settle on the bottom, the liquid will become clear with a golden color. Line a strainer with a piece of cheesecloth and place it over the bowl. Slowly pour the liquid through. Try not to disturb the milk solids at the bottom of the pan. Discard the milk solids. Store in the refrigerator for up to six weeks.

Posted: November 28, 2018
Recipe by: Yelena Strokin
Source: Cooking Melangery
This recipe is pan-fried unleavened Indian bread for special occasions, and can be quite a filling meal to suit any time of the day; breakfast, lunch or accompaniment for a dinner. Made with melted ghee, parathas have a flaky texture. It can be served with a bowl of thick yogurt for breakfast.
Active Time
30 minutes
Total Time
1 hour
Serves
4

Ingredients:

For the dough

  • 2 c. whole wheat flour, plus extra for dusting
  • 3/4 tsp. salt
  • 1 c. water
  • 1 tsp. olive oil

For the filling

  • 1 yellow onion, chopped
  • 1 cooked medium potato, mashed
  • 1 c. cauliflower, diced
  • 1/4 tsp. curry powder
  • 1/4 tsp. turmeric powder
  • 1/2 tsp. caraway seeds
  • 2-3 tbsp. fresh cilantro, chopped
  • salt and pepper to taste
  • 1-2 tbs oil for frying vegetables
  • olive oil for cooking bread
  • ghee for drizzle

Directions:

  1. 1. To make the dough: Mix the flour and salt together in a large bowl and make a well in the center. Gradually stir in enough water to make a stiff dough.
  2. 2. Turn out the dough into a lightly floured counter and knead for about 5-7 minutes, or until it is smooth and elastic. Shape the dough into a ball and place in the cleaned bowl, then cover with a damp dish towel and let rest for 20 minutes.
  3. 3. Heat some oil in a pan and add vegetables and spices. Fry them till cooked, add the chopped cilantro and adjust the seasonings. Let it cool.
  4. 4. Divide the dough into 6-8 equal pieces. Lightly flour your hands and roll each piece of dough into a ball. Stretch one of the dough ball, place the veggie mixture in the center. Gather around to make a dumpling, seal it completely. Dust with some flour and start rolling out into a thick paratha. (Parathas are usually rolled out thick, too much pressure will squeeze out the veggie mixture so roll it out gently.) Repeat the process for remaining dough and finish.
  5. 5. Heat a large skillet pan over a medium heat. Place a paratha in the skillet and cook for couple of minutes and then flip to the other side. Flip again and drizzle oil all over and fry till it slightly puff up. Remove from pan and let it rest or serve immediately. Parathas are best served as soon as they come out of the pan, but they can be kept warm wrapped in foil for about 20 minutes.

Images:

Stuffed Paratha with Vegetables and Spices
Stuffed Paratha with Vegetables and Spices
Stuffed Paratha with Vegetables and Spices
Stuffed Paratha with Vegetables and Spices
Stuffed Paratha with Vegetables and Spices

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

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.

Chocolate Millet Pudding for Breakfast!

Millet often gets overlooked which isn’t right, because this ancient seed is highly nutritious! You should consider adding millet to your diet because of its high contents of nutrients, including  vitamin B, calcium, iron, potassium, zinc, magnesium, as well as significant levels of protein and dietary fiber. It improves digestion and heart health, prevents diabetes, lowers cancer risk, and detoxifies the body. The list goes on and on!

Chocolate Millet Pudding

Do you use millet in your cooking? There’s so much you can do with it! From savory to sweet.

This chocolate millet pudding is simple to make, very nourishing, fluffy and creamy in texture! Made gluten-free, dairy-free and vegan friendly too. The best part is that you can have it for breakfast or dessert. Because who doesn’t love chocolate for breakfast?

Posted: October 15, 2018
Recipe by: Natalia Wrobel Katz
You'll never guess the main ingredient of this Chocolate Pudding.... it's millet! Incredibly simple to make, delicious and satisfying. It's free of gluten, dairy and it's vegan friendly too! Perfect to enjoy as a filling and healthy breakfast or afternoon desert. Go ahead and choose your favorite way!
Active Time
30 minutes
Total Time
1 hour and 30 minutes
Yields
2

Ingredients:

  • 1/2 c. millet
  • 1 tsp. coconut oil
  • 1 1/2 c. water or milk
  • 1/2 - 3/4 c. full-fat coconut milk
  • 1 tbsp. cocoa powder
  • 2-3 tbsp. maple syrup or to taste
  • pinch of sea salt
  • 1/4 tsp. pure vanilla extract
  • chopped dark chocolate and cherries or fruits of choice for garnish

Directions:

  1. 1. Place millet in a fine mesh strainer, rinse with running water (first cold then hot) over the seeds until it runs clear. Drain.
  2. 2. In a small sauce pan, melt the coconut oil.
  3. 3. Transfer millet to a pan and toast for 4-5 minutes or until it turns a rich golden brown. Be careful not to let them burn.
  4. 4. Add water and pinch of salt in a pot and simmer on a medium heat until millet is fully cooked or even overcooked. It should take around 15-25 minutes. Stir from time to time so that millet does not stick to the bottom of the pot. Let it cool slightlly.
  5. 5. Place in a blender or food processor, along with 1/2 c. coconut milk, cocoa powder, maple syrup and vanilla.
  6. 6. Blend until smooth and creamy. Add more coconut milk if you prefer it to be creamier.
  7. 7. Divide in between two jars and place in the fridge for minimum of one hour.
  8. 8. Garnish with chopped dark chocolate, cherries or fruit of choice.

Images:

Chocolate Millet Pudding
Chocolate Millet Pudding
Chocolate Millet Pudding

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

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.

Quinoa Makes a Healthful & Easy Vegetarian Side Dish or Salad

If you’re looking for a healthy and easy to make vegetarian side dish, Quinoa & Maple Roasted Brussels Sprouts is very tasty with many flavors. This dish is a good way to start a meal or end it, or simply to have with lots of other vegetable-based dishes. The pomegranate seeds sprinkled over this side dish/salad at the end give it a real boost in look and texture. Against the mild and nutty quinoa, they make a simple dish sing.

Posted: November 27, 2018
Recipe by: Yelena Strokin
Source: Cooking Melangery
Quinoa & Maple Roasted Brussels Sprouts is the ultimate side dish or salad! Fresh brussels sprouts are roasted in olive oil and maple syrup, with a touch of cumin, then tossed with cooked quinoa and sprinkled with cilantro, pecans and pomegranate seeds. Perfect for dinner any time and great for the holidays, too! Vegan & gluten-free!
Active Time
15 minutes
Total Time
45 minutes
Serves
4

Ingredients:

  • 3 c. brussels sprouts, halved lengthwise
  • 2 tbsp. maple syrup
  • 2 tbsp. olive oil
  • 1/2 tsp. ground cumin
  • 1/2 c. pomegranate seeds
  • 3/4 c. quinoa
  • fresh cilantro, chopped (to taste)
  • 3-4 tbsp. lightly roasted pecans, chopped
  • sea salt and freshly ground pepper to taste

Directions:

  1. 1. Preheat oven to 425 degrees. Place halved brussels sprouts in a roasting tray or on a rimmed baking sheet. Sprinkle with olive oil, maple syrup, cumin, salt, and pepper. Toss until evenly coated. Roast for 25 minutes, until tender-crisp.
  2. 2. While the brussels sprouts are roasting, rinse the quinoa. Heat a small saucepan over medium heat; add quinoa. Cook for 1-2 minutes until lightly toasted. Add 1-1/5 c. water and bring to the boil. Once boiling, cover and cook for 13-15 minutes, until cooked and fluffy.
  3. 3. In the large bowl mix together the brussels sprouts, quinoa, pomegranate seeds, and pecans. Stir to combine. Serve on a nice serving plate with fresh cilantro. Enjoy!

Images:

Quinoa & Maple Roasted Brussels Sprouts
Quinoa & Maple Roasted Brussels Sprouts
Quinoa & Maple Roasted Brussels Sprouts
Quinoa & Maple Roasted Brussels Sprouts

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

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.

Return to top
Back to top