TranslatorTweet 10 Grain Yogurt Quickbread Contributed by: Bob’s Red Mill Natural Foods High Fiber Ingredients 3 cups 10 Grain Flour 1 tsp Sea Salt 1-1/2 tsp Baking Soda 1/2 cup Brown Sugar 3 Eggs 1/4 cup Vegetable Oil 2 cups Plain Yogurt* Directions Step 1 Preheat oven to 350°F. Lightly grease a 9 x 5-inch [...]
TranslatorTweet Almond Brownies Contributed by: Chelsea Lincoln from Bob’s Red Mill kitchen. Ingredients /2 cup Butter or Margarine, melted 1/2 cup Cocoa, unsweetened 1 cup Evaporated Cane Juice 2 Eggs 1 tsp Vanilla 2 Tb Corn Starch 1/2 cup Almond Meal/Flour 1/2 tsp Baking Powder 1/4 tsp Sea Salt Directions Preheat oven to 350°F. Grease [...]
TranslatorTweet Beans & Cornbread Casserole for the Slow Cooker for those cold nights ahead. A great recipe from Bob’s Red Mill. Contributed by: J. Wasmann, Alabama Ingredients: 2-1/2 tsp Baking Powder 1 medium Onion, chopped 1/2 tsp Pepper 2 cups cooked Pinto Beans 1/2 tsp Prepared Dry Mustard 2 cups cooked Red Kidney Beans 1/2 [...]
TranslatorTweet Kasha Yam & Carrot Soup a vegetarian dish from Bob’s Red Mill. Ingredients 1 cup cooked Buckwheat Kernels (Roasted-Kasha) 4 large Carrots, cleaned & trimmed 2 large Yams, peeled and cut into 1″ pieces 1/2 tsp Nutmeg 1/8 tsp Cayenne Pepper 6 cups Vegetable Stock 1/4 tsp Sea Salt 1/8 tsp Black Pepper 1 cup [...]
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