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Fresh Cider: The Quintessential Autumn Drink

It’s hard to believe it’s already fall! Fall means apples, and apples mean cider. Isn’t that right? Buying apple cider from the local farmers market is great, but nothing beats pressing your own apple cider with fresh apples.

Today I’m bringing you a recipe for homemade freshly pressed apple cider. It hardly requires a recipe though—that’s how simple it is. But aren’t the simple recipes just the best? All it requires is a few of your favorite kind of apple, cinnamon sticks and of course a Tabletop Fruit Press.

Grinding the apples is needed to get the most out of them. If you don’t own a fruit grinder you can easily use a food processor. First, halve or quarter the apples and pulse a few times. Then place them  into the Tabletop Fruit Press chamber. Make sure to put the mesh bag inside the basket. It will contain mash even under very high pressure and make clean up much easier! The press plate can be screwed to your choice of surface or just held by the bottom while squeezing the juice.

Besides being delicious in taste, apple cider is a good source of potassium and iron. It’s pure, sweet and natural with no sugar added!

Posted: September 19, 2018
Recipe by: Natalia Wrobel Katz
Have you ever had apple cider fresh from the press? If not, I can assure you, it's the best drink you will ever have. This apple cider is made with fresh organic apples and has delicate hints of cinnamon. Simple and delicious! Nothing compares to freshly pressed raw apple cider and its amazingly pure and refreshing flavor.
Active Time
25 minutes
Total Time
25 minutes
Serves
10

Ingredients:

  • 5 lbs. apples of choice
  • 3-5 cinnamon sticks

Directions:

  1. 1. Place a mesh bag into the basket of your Tabletop Fruit Press.
  2. 2. To grind the apples, chop them roughly, place in a food processor and pulse a few times. Another option is using an apple grinder to get more juice.
  3. 3. Fill the bag with ground apples, avoiding air pockets. Fold the top of the filled bag over and place the pressing plate on top. Turn the handle to apply pressure to the fruit pulp. Keep the pressure even so the pressing plate remains level. Gradually apply pressure until the flow of juice stops.
  4. 4. Pour the apple juice into a glass pitcher, add cinnamon sticks and refrigerate.

Images:

Apple cider with cinnamon
Apple cider with cinnamon
Pressing apples with Tabletop Fruit Press
Pressing apples with Tabletop Fruit Press
Homemade Freshly Pressed Apple Cider
Homemade Freshly Pressed Apple Cider

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


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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.

Einkorn Spice Cookies

Why haven’t we heard of this ancient grain until recently? In part, because there were only a few hundred acres of einkorn being grown worldwide and the grain was on the threshold of extinction — which made the relic grain hard to find.

Einkorn hasn’t been widely produced for many years because it’s more difficult to harvest and yields only one fifth as much volume compared to modern wheat. But interest in einkorn has grown rapidly as awareness of its great nutritional advantages has spread.

The protein content of einkorn is 30-50% higher than in modern wheats. In addition to its high protein content, einkorn contains large amounts of essential fatty acids, antioxidants lutein and beta-carotene, minerals phosphorus, iron, zinc, potassium and manganese, and vitamins A, B2 and B6. Einkorn also contains 30% less starch than modern wheat.

Einkorn is a diploid grain, meaning it has two sets of its seven chromosomes for a total of 14 chromosomes, whereas modern red and white wheats, and spelt, have six sets of seven chromosomes, for a total of 42 chromosomes. The simpler genetic structure of einkorn makes it easier to digest than modern wheats. Many people who experience gluten sensitivities are able to enjoy baked foods made with einkorn flour, but since einkorn does contain gluten it isn’t recommended for people with Celiac disease.

Einkorn berries can be cooked for a side dish or hot cereal, or ground into flour and used in a variety of baked goods. Whole grain einkorn flour can be used in place of any other type of wheat for breads, pasta, pancakes, biscuits and more!

Bread dough made with einkorn flour is less elastic than dough made with modern wheat, and because there isn’t a lot of elasticity to develop, einkorn dough can be fully kneaded in a very short time. Einkorn bread dough can easily be mixed and kneaded by hand. The gluten structure of einkorn is less strong than that of modern wheat, so to preveent falling while baking, it’s important not to let einkorn over-proof.

Einkorn flour absorbs less liquid and takes a little longer to absorb liquid than modern wheat flours do; this should be taken into consideration when substituting einkorn flour for modern wheat flour in yeast bread recipes. A good place to start when converting yeast bread recipes for einkorn is to use ⅓ less liquid than the recipe calls for (eggs and butter shouldn’t be considered a liquid).

Whole grain einkorn flour can usually be substituted in equal measurement for modern wheat whole grain flour in quick breads, pancakes, cookies and cakes, but generally you’ll need to reduce liquid by 10-15% in these recipes. Einkorn doughs and batters will be a bit stickier to work with than those made with modern grains, but baking results are not adversely affected. We recommend The Einkorn Cookbook as a great resource for tasty, wholesome einkorn recipes.

The word einkorn is German and means “one kernel”, referring to the single floret in a spikelet of einkorn grass; modern wheats grow 3-5 florets per spikelet. Einkorn is also known by other names including farro piccolo (Italian), shippon (Hebrew), and le petit épeautre (French).

You can find more information about einkorn here.

A few tips for baking with einkorn flour:

  • You may want a kitchen scale to bake with einkorn flour. It’s an important tool to have because it’s more precise than measuring by volume.
  • All-purpose and whole grain einkorn flours are not to be substituted cup for cup because whole grain flour will absorb more liquid than all-purpose flour.
  • With a grain mill or high-speed blender you can grind whole einkorn wheat berries, or sprouted and dehydrated wheat berries, into whole grain flour.
Posted: August 3, 2018
Recipe by: Yelena Strokin
Source: Cooking Melangery
The cookies come out of the oven really soft, but they set up perfectly after cooling. This is a balanced combination between the spices and einkorn flour earthy taste.
Active Time
20 minutes
Total Time
40 minutes
Yields
25

Ingredients:

  • 2 1/2 c. whole grain einkorn flour
  • 1 tsp. baking soda
  • 1/2 tsp. fine salt (like see salt or pink himalayan salt)
  • 10 tbsp. unsalted butter, melted and slightly cooled
  • 1/2 c. date sugar (or granulated sugar)
  • 3 tbsp. granulated sugar for dusting
  • 1/3 c. dark brown sugar
  • 2 tbsp. molasses
  • 2 tsp. freshly grated ginger (or ground ginger)
  • 1/2 tsp. ground cinnamon
  • 1/2 tsp. ground nutmeg
  • 1/2 tsp. ground cardamom
  • 1 tsp. vanilla extract
  • 1 large egg

Directions:

  1. 1. Preheat the oven to 350°F.
  2. 2. In a medium bowl mix together dry ingredients: flour, baking soda, and salt.
  3. 3. In a second bowl, mix together the melted butter, sugars (except some for dusting), molasses, and spices. Add the egg and whisk together until well combined. Add the flour and mix it well with a spatula.
  4. 4. Let stand for 15 minutes at room temperature to give the flour time to absorb the wet ingredients.
  5. 5. Roll 3/4 inch balls of dough between your hands and roll them in the granulated sugar. You should have about 24-27 balls.
  6. 6. Place the balls 2 inches apart on a baking sheet. Bake for about 15 minutes, until cookies have spread and barely firm to the touch. Cool the cookies for about 10 minutes, then make yourself a nice cup of tea or coffee and enjoy!

Author's Notes:

You can make much bigger cookies, for that roll about 1 1/2 inch balls of dough and bake. Increase your baking time by a few minutes. You will get 16 large cookies.

Images:

Two Bites Spice Cookies
Two Bites Spice Cookies
Two Bites Spice Cookies
Two Bites Spice Cookies
Two Bites Spice Cookies
Two Bites Spice Cookies
Two Bites Spice Cookies
Two Bites Spice Cookies
Two Bites Spice Cookies
Two Bites Spice Cookies

PHG Products:

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


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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.

A Favorite Grain to Add to Your Pantry

Millet is an ancient grain that was likely first cultivated in Asia and Africa a couple thousand years ago and eventually spread through the world as a staple food. It is naturally gluten free, strong in protein and manganese. Millet’s taste is mildly sweet, reminding you of sweet corn. Its’ flavors pair beautifully with fall flavors such as mushrooms, herbs and squash.

Millet isn’t widely used in the United States, but it makes an excellent gluten-free substitute for oats, and it’s packed with protein and linked to healthy digestion! For a vitamin and flavor boost, try millet in salads, baking goods and as a side dish. Prepare it like rice with different seeds, or mix it with roasted carrots and raisins for a hearty vegetarian dish.

Posted: July 8, 2018
Recipe by: Yelena Strokin
Source: Cooking Melangery
A really simple breakfast (vegan + gluten-free + sugar-free) porridge made with luscious coconut milk and indulgent with a topping of fresh mango, blueberries, and chia seeds.
Active Time
10 minutes
Total Time
20 minutes
Serves
4

Ingredients:

  • 1 c. millet, rinsed and drained
  • 1 1/2 c. water
  • 1/2 c. coconut milk
  • 1/4 tsp. salt

To serve:

  • Mango, peeled and sliced
  • Blueberries
  • Chia seeds
  • Fresh mint

Directions:

  1. 1. Place millet in a small saucepan on low heat. Toast lightly until dry and a shade darker.
  2. 2. Add water, coconut milk, and salt.
  3. 3. Reduce heat to low, cover and cook for approximately 15 minutes until the grain has puffed up.
  4. 4. Remove from heat, pour in a bowl and top with mango, blueberries and chia seeds.

Author's Notes:

You can use any other fruits, berries, and seeds. You could also make the millet more creamy by adding 1/2 cup more of coconut milk.

Images:

Millet porridge with coconut milk & fresh fruit
Millet porridge with coconut milk & fresh fruit
Millet porridge with coconut milk & fresh fruit
Millet porridge with coconut milk & fresh fruit
Millet porridge with coconut milk & fresh fruit
Millet porridge with coconut milk & fresh fruit
Millet porridge with coconut milk & fresh fruit
Millet porridge with coconut milk & fresh fruit

PHG Products:

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


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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.

Baking with Einkorn

Einkorn flour is the most ancient wheat which during processing maintains a higher percentage of nutrients. It’s very a good source of protein, iron, fiber, thiamine and B Vitamins. Einkorn flour is a great option for those who want to reduce the amount of gluten in their diet. It still contains gluten, but it’s much easier to digest.

Besides being healthier for you, einkorn flour tastes great and can be substituted in most baking recipes. Due to the size of its grains, it absorbs liquids slower, so make sure to follow the recipe and not to add too much liquid.

To make the einkorn flour, use a grain mill or simply place einkorn in a high speed blender and blend for about 2 minutes (until finely ground). Keep in mind that 1 cup einkorn makes around 1 1/2 cup flour.

einkorn flour

Today I’m brining you these delicious Einkorn Raspberry Brownies. They are made with freshly grounded einkorn flour, ghee butter and sweetened with coconut sugar (you can substitute with brown sugar). Enjoy!

 Einkorn Raspberry Brownies Einkorn Raspberry Brownies

 

Posted: August 24, 2018
Recipe by: Natalia Wrobel Katz
Say hello to these delicious Einkorn Raspberry Brownies! They're made with homemade einkorn flour which results in the perfectly moist and chewy brownies. They're decadent and rich without tasting too sweet.
Active Time
30 minutes
Total Time
1 hour
Serves
9

Ingredients:

  • 1 c. einkorn flour (3/4 - 1 c. einkorn to mill for flour)
  • 3 tbsp. cacao powder
  • 2 eggs, room temperature
  • 3/4 c. coconut sugar
  • 5 tbsp. ghee butter, melted
  • 1/4 c. applesauce
  • 1 tbsp. water
  • 1/2 tsp. pure vanilla extract
  • 1/2 tsp. baking soda
  • 1 tsp. apple cider vinegar
  • pinch of salt
  • 3/4 c. raspberries fresh or thawed

Directions:

  1. 1. Preheat oven to 350° F. Line a 8x8 baking pan with a parchment paper.
  2. 2. To make einkorn flour, simply use a grain mill on the 'finely ground' setting, or place einkorn in a strong blender and blend for about 2 minutes until finely ground (1 c. einkorn makes around 1 1/2 c. flour). Use only 1 c. to bake the brownies.
  3. 3. In a mixing bowl or a bowl of standing mixer, place eggs and coconut sugar. Mix for about a minute or two.
  4. 4. Add melted ghee, apple sauce, vanilla extract and apple cider vinegar. Mix again.
  5. 5. Sift in one c. of einkorn flour. Add cocoa powder, baking soda and pinch of salt.
  6. 6. Mix until combined (don't overmix it). If the batter seems to be too dry add 1 tbsp. of water.
  7. 7. Pour the batter into the baking pan. Place raspberries on top of the batter and press inside using a butter knife.
  8. 8. Bake for about 25-30 minutes or until toothpick inserted in the middle comes out clean.

Images:

 Einkorn Raspberry Brownies
 Einkorn Raspberry Brownies

PHG Products:

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


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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.

Easy and Light Summer (or School day!) Breakfast

Summer heat makes my morning appetite a little suppressed, so I’m always looking for something light, but filling as well. Extremely nutritious chia seeds combined with a fresh strawberry smoothie are the perfect way to start the day! Chia seeds are an excellent source of omega-3 fatty acids and high in antioxidants. They help protect the body from free radicals, aging and help raise a “good” cholesterol. What’s more, only two tablespoons contain one third of the daily recommended fiber intake! The best part is that chia pudding doesn’t really require a recipe. The one thing you need to remember is a basic ratio: one cup of milk to 1/4 cup chia seeds.

This Strawberry Smoothie Chia Seeds Pudding is the perfect breakfast, snack or even a dessert that will give energy without weighing you down!

Strawberry Smoothie Chia Pudding

Posted: July 5, 2018
Recipe by: Natalia Wrobel Katz
Source: NattWrobel
This easy Chia Pudding makes a quick, nutritious and light summer breakfast, snack or even a dessert! Made with almond milk, chia seeds, sweetened with maple syrup and topped off with a strawberry smoothie. Packed with protein, fiber and healthy fats!
Active Time
10 minutes
Total Time
2 hours and 30 minutes
Serves
2

Ingredients:

Chia pudding:

  • 1/4 c. chia seeds
  • 1 tbsp. maple syrup
  • 1 c. almond milk

Smoothie:

  • 1 c. frozen strawberries
  • 1/2-3/4 c. almond milk (depends on consistency you like)
  • sliced strawberries

Directions:

  1. 1. In a jar, mix together chia seeds, milk and maple syrup.
  2. 2. Shake well until combined.
  3. 3. Let it sit for 5 minutes and give it another shake to break up any clumps. You could also use a blender for a smoother consistency.
  4. 4. Refrigerate for minimum 2 hours or overnight.
  5. 5. When ready, prepare the strawberry smoothie. Place strawberries and almond milk in a high speed blender and blend until smooth.
  6. 6. To serve, divide the smoothie between two glasses or jars leaving some extra to top off.
  7. 7. Then layer half of chia pudding into each glass and top it off with the rest of strawberry smoothie.
  8. 8. Decorate with strawberries.
  9. 9. Serve immediately or refrigerate.

Images:

Strawberry Smoothie Chia Pudding
Strawberry Smoothie Chia Pudding
Strawberry Smoothie Chia Pudding

PHG Products:

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


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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.

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