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Pleasant Hill Grain Blog

Helping you achieve your culinary dreams.

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

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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

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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.

How sweet is your summer?

There are two benefits from baking with rice flour. Firstly it makes baked goods crisp and brown much more easily as it is such a fine flour. Secondly, it contains no gluten, a benefit for those with gluten intolerance. Brown rice flour can be a wheat flour replacement for gluten-free products and used as a source of whole grains for baked goods. Low in saturated fat, and very low in cholesterol and sodium. It is also a very good source of manganese and is higher in vitamins and minerals than rice flour.

A variety of non-GMO bulk grains and seeds may be found here.

Enjoy this stunning dessert for a breakfast or mid-afternoon tea!

 

Posted: July 18, 2018
Recipe by: Yelena Strokin
Source: Cooking Melangery
Summer is the perfect time to enjoy berry tarts and galettes when berries are flooding the farmers' markets. If you can't find mulberries, let the berries you find in the market or in your garden determine what you'll bake tonight.
Active Time
30 minutes
Total Time
1 hour and 30 minutes
Serves
4

Ingredients:

For the crust:

  • 1/4 c. potato starch
  • 3/4 c. brown rice flour
  • 1/4 c. quinoa flour
  • 3 tbsp. sugar
  • pinch of salt
  • 1 egg yolk
  • 1 stick (8 tbsp.) cold, unsalted butter, cut into 1/2-inch cubes
  • 1-2 tbsp. ice water

For the berry filling:

  • 3 c. assorted berries (mulberries, strawberries or berries of your choice)
  • 1/4 sugar
  • 1 vanilla bean, split lengthwise and seeds scraped
  • 1/2 tsp. lemon zest
  • powdered sugar to finish

Directions:

For the crust:

  1. 1. In a small bowl, whisk together the egg yolk and water, set aside. Place the flours, potato starch, sugar, and salt in the bowl of a food processor fitted with a steel blade. Pulse a few times to combine. Add the butter and pulse until the mixture resembles coarse meal. Sprinkle on the egg mixture and pulse until the dough just barely comes together. Turn the dough out onto a board, roll it into a ball, and form into a disk. Wrap the disk in plastic and refrigerate until chilled, about 30-45 minutes.

To make the berry filling:

  1. 1. Toss together the berries, sugar, vanilla bean seeds, and lemon zest in a medium bowl. Set aside while the dough chills.

Prepare and bake the galette:

  1. 1. Preheat the oven to 425 F. Line a baking sheet with parchment paper.
  2. 2. Roll the pastry into an 12-inch circle on a lightly floured surface. Transfer it to the baking sheet.
  3. 3. Place the mixed berries on the dough circle, leaving a 1 1/2-inch border. Fold the edge of the dough up and over the berries. Chill the galette in the refrigerator for 15 minutes.
  4. 4. Bake the berry galette for 30-35 minutes, until the crust is golden and the filling is bubbling. Let the galette cool for 10-15 minutes. Dust with powdered sugar then cut into wedges and serve warm or at room temperature.

Author's Notes:

Serve warm with a vanilla ice cream.

Images:

Galette with Summer Berries
Galette with Summer Berries
Galette with Summer Berries
Galette with Summer Berries
Galette with Summer Berries
Galette with Summer Berries
Galette with Summer Berries
Galette with Summer Berries

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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.

Applesauce

Wondering what to do with all those ripe apples in the orchard? Try this delicious and easy applesauce recipe!

Posted: August 29, 2016
Applesauce is so easy to make, it tastes better when it's homemade, and cooking it will make your house smell like autumn! I especially like serving applesauce hot.

Ingredients:

  • 4-6 apples (any variety but Jonagold, Jonathan and McIntosh are the best for sauce)
  • 1 c. water
  • 1 tsp .lemon juice
  • Agave or cane sugar, to taste
  • Cinnamon, to taste
  • Nutmeg, to taste
  • Cloves, to taste
  • Allspice, to taste

Directions:

  1. 1. Cut small apples into quarters, and large apples into eighths. Remove stem and core.
  2. 2. Place apples into a large pot or slow cooker, and pour 1 c. water over the apples. Turn the heat to medium low and cover your pot.
  3. 3. Cook for 45 minutes, checking on the apples occasionally to make sure they have enough liquid to cook in. If the apples seem dry, add more water. Stir the apples a couple times.
  4. 4. Using a potato masher, mash any apple chunks that haven't cooked down yet.
  5. 5. Add lemon juice, sugar and spices. Stir to incorporate. Taste and add more sugar and spices as desired.
  6. 6. Continue to cook until you're happy with the consistency.
  7. 7. Cool and store in the fridge or freezer.

Author's Notes:

I like applesauce with peels in it, and I love saving time by leaving the peels on, but this recipe works just as well with peeled apples so you can make it that way if you prefer. For a super smooth consistency, trying blending the cooked apples in a blender or food processor. Applesauce could be canned and stored in your pantry.

Images:

Applesauce
Applesauce
Applesauce
Applesauce

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Homemade Vanilla Ice Cream

There’s nothing quite like homemade ice cream on a hot summer day!

Posted: July 3, 2016
Recipe by: Anita Hansen
Hands down, this is our family favorite when it comes to summertime yummy-ness! Add fresh strawberries on the side and oh-me-oh-my is it good!
Active Time
20 minutes
Total Time
12 hours
Yields
4 quarts

Ingredients:

  • 3-1/4 c granulated Sugar
  • 2 Tbsp. Cornstarch
  • 1/2 tsp. Salt
  • 1-1/2 Tbsp. Vanilla
  • 7 c. Whole Milk
  • 5 Eggs, beaten
  • 2-3/4 c. Heavy Cream
  • 1-1/2 c. Half & Half

Directions:

Day 1

  1. 1. Freeze an empty Cuisinart ice cream maker canister in the deep freeze at least 24 hours prior to actually freezing your ice cream mixture.
  2. 2. To make the ice cream mixture, mix together the sugar, cornstarch, and salt in a large stainless steel saucepan. (The BRK Alpha 6.3 Qt with Steel/Glass lid is perfect for cooking and chilling this mixture.)
  3. 3. Over medium heat, slowly stir in the milk, stirring constantly.
  4. 4. Very slowly, add the beaten eggs and continue to stir.
  5. 5. Reduce heat to low and cook until mixture thickens slightly.
  6. 6. Slowly add vanilla, half & half, and heavy cream.
  7. 7. Refrigerate, covered, for 12-24 hours in a stainless steel or glass container.

Day 2

  1. 1. Remove mixture from the refrigerator. Give the mixture a gentle stir.
  2. 2. Remove pre-frozen empty Cuisinart canister from the deep freeze and immediately place it in the Cuisinart ice cream maker motor base.
  3. 3. Insert the dasher and place the lid on top.
  4. 4. Turn the ice cream maker on.
  5. 5. Quickly pour the ice cream mixture into the ice cream maker's pre-frozen canister through the funnel in the lid.
  6. 6. Set a timer for 35 minutes and let the ice cream maker do its job.
  7. 7. When the timer goes off, turn off the ice cream maker and remove the lid and dasher.
  8. 8. Using a silicone spoonula scrape the ice cream off the dasher.
  9. 9. Serve in a pretty ice cream dish! Or, if you need to wait for serving time, use the silicone spoonula to scoop the ice cream out of the canister and into an airtight container. Store in your deep freeze until serving time.

Author's Notes:

Allowing the ice cream mixture to sit overnight in the fridge before freezing is the key to the rich deliciousness of this recipe. Be sure to follow this step! Cover the empty canister with a plastic bread bag or aluminum foil to keep the interior clean between uses. We store our empty canisters in the freezer full time during ice cream season! This recipe makes enough ice cream mixture for TWO 2 Qt. Cusinart Ice Cream canisters. I keep two canisters in our deep freeze so I can make the full recipe on one day. When we can't use that much ice cream all at once we wait a day or two and then freeze the remaining ice cream mixture for a new fresh batch. If you have only one canister you'll need to hand wash it and freeze it again for 24 hours before re-use. Be careful to use only silicone or plastic utensils inside the Cusinart canister as metal items can damage the interior.

Images:

Homemade Vanilla Ice Cream
Homemade Vanilla Ice Cream
Homemade Vanilla Ice Cream
Homemade Vanilla Ice Cream

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