• 2 cups Sprouted Red Fife Wheat Flour

• 1 teaspoon cinnamon

• 1/2 teaspoon salt

• 1/2 teaspoon baking powder

• 1/4 cup honey

• 1/4 cup melted butter

• 1/4 cup water

• Raw or turbinado sugar and sea salt (optional)

Directions:

In a medium mixing bowl, stir together dry ingredients. Mix in honey, butter, and water. Once dough comes together, it works well to knead by hand until thoroughly combined. Roll dough out between two sheet of parchment to 1/8 inch thickness. Sprinkle sugar and sea salt on the flattened dough (use 3-4x more sugar than salt) and roll lighly with rolling pin to help the crystals stick to the crackers. With a pizza cutter or sharp knife, cut into squares. Dock each dough square several times with a fork. Carefully place squares on a baking sheet lined with fresh parchment, leaving small gaps between to help the crackers bake evenly. Bake at 350 degrees for 10-12 minutes. Bake time will vary depending on the oven and the cracker size and thickness, so some flexibility there is fine. Crackes are done when they are beginning to brown- they may not seem brittle immediately, but will crisp up as they cool.

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Ingredients:

• 1 Pizza Crust Mix
• 1 tsp. yeast
• 1 tbsp. sugar
• 5 tsp. olive oil
• 1 cup warm water
• 3-4 oz pepperoni
• 6-8 oz shredded mozzerella cheese
• Melted butter
• Parmesan cheese
• Garlic salt
• Italian seasoning
• Pizza sauce for dipping

Directions:

In a stand mixer or medium bowl, add the dry mix, yeast, sugar, oil, and water. Mix until the dough comes together and knead for 2-3 minutes. Dough will be slightly sticky. Place dough on the counter and cover with plastic wrap (grease counter and wrap to prevent sticking). Allow dough to rest for about 30 minutes.

On a floured surface, roll the dough into a square, 12-14 inches to a side. Line the dough sheet with pepperoni, and sprinkle on the shredded mozzeralla. Leave an inch of dough open at the far side of the square, this will help keep a neater roll. Roll the dough from near to far, towards that open seam, into a log. I find a metal spatula with some flour can help lift the dough from the counter in places where it sticks. After rolling, slice the log into 1 inch rounds, and place them on a greased cookie sheet. Cover place in a warm spot to rise for another 30-60 minutes. Preheat oven to 375 degrees.

After proofing, brush the pinwheels with melted butter and sprinkle with parmesan and seasonings. Bake for 12-15 minutes. Serve warm with pizza sauce on the side.

Notes:

If you don’t have a pizza crust mix handy, you can make the dough from scratch with this recipe. Omit the first five ingredients on this recipe, mix dough as directed and return to this recipe for the rise step.

The post Pepperoni Pinwheels appeared first on Granite Mill Farms.

Ingredients:

• 1 cup sugar
• 1 tbsp. lime zest
• 8 oz package of cream cheese
• 2 eggs
• 1/2 tsp. vanilla
• 4 tsp. lime juice
• 2 tsp. baking powder
• 1/2 tsp salt
• 1 & 1/2 cup sprouted pastry flour
• 2/3 cup white chocolate chips
• 2/3 cup shredded coconut

Topping:

• 1 tbsp. Lime juice
• 6 tbsp. Powdered sugar
• Extra shredded coconut.

Directions:

Using a mixing spoon or by hand, work lime zest into the sugar. Once well mixed, set aside for 10-15 minutes. Then add cream cheese and beat until smooth. Mix in eggs, vanilla, and lime juice. In a separate bowl, stir together the salt, baking powder, and flour. Carefully add dry ingredients into wet ingredients and mix until mostly combined, then fold in white chocolate chips and coconut until just incorporated. Avoid overmixing. Allow batter to stand for 20-30 minutes. Preheat oven to 350 degrees.

 After resting, portion batter into a lined or well-greased muffin tin. Bake for 17-20 minutes. Remove from pan once cool enough to handle. Stir together glaze, and spoon into a plastic sandwich bag. Once muffins are completely cool, cut off a small corner of the bag and drizzle on the glaze. Sprinkle with more shredded coconut. Store in the refrigerator. Delicious chilled, or heated a bit in a toaster oven to toast the coconut.

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Cereals are a primary ingredient in a huge amount of foods, including, but certainly not limited to, your favorite breakfast-in-a-bowl. Botanically speaking, a cereal is a member of the grass family, Poaceae, cultivated for their dry, edible fruits, or cereal grains. They are a cornerstone in global food- it is estimated that 50% or more of the world’s caloric intake comes from direct cereal grain consumption. When indirect consumption of meat, dairy, and eggs is considered, much of which is possible only via cereal based animal feeds, it is clear that a significant majority the global food supply relies on cereals. There’s no question that without them, humanity could not be where it is today, nor hope to feed itself in the future.

Most members of the cereal club have thousands of years of agricultural service under their belts. Nearly every civilization over the centuries relied on cereals of one type or another, from Mesoamerican maize to Chinese millet and rice. In the modern era, cereal production has kept up with and even outpaced population growth. During the Green Revolution, a period of agricultural reform during the mid twentieth century, cereal production rose perhaps 250%, with only a minimal increases in land use. This spectacular transformation was acheived through new technologies such as new higher yielding hybrids, pesticides, fertilizers, and irrigation.

But perhaps there is still work to be done for cereal crops. The Green Revolution likely prevented starvation for millions, but critics of the current methods point out the environmental damage done by synthetic pesticides and fertilizers, and call into question the quality and nutrition of the newer varieties of grains. Increasingly, cleaner and safer standards are sought out, such as organic certification, which prohibits the use of synthetics. Heritage and ancient grains like spelt and einkorn are prized for their flavor and unique benefits, such as easier digestibility.

While we work towards further improvements in agricultural stewardship, the exciting thing is that we do have so many great options available to us now. It’s never been easier to get access to the right cereal for you, whether you are prioritizing baking better bread, minimizing gluten, getting the best nutrition possible, or a little of everything. Here’s a few things to look for when purchasing your next staple grain:

• Organic. Here is the states, USDA certification ensures that no synthetic sprays were used on the crop.
• Local. Global trade has given us great access to a variety of products, but buying closer to the source means less shipping, and often better quality.
• Whole Grain. One of the biggest reason cereals have gotten a bad reputation in recent years is because most cereal-based foods in our diet has been stripped of the nutrients that are in the grain all along. Eat the WHOLE kernel
• Variety. Part of the priviledge of the global market is the choices it provides! Diversity in diet usually is more nutritious as well. Try heritage grains, swap farro for rice, make homemade porridge. The culinary options are endless!
• Sprouted. The germination process boosts vitamin levels, breaks down some of the gluten, and transforms some of the starches into vegetable sugars, making the grain more nutritous and easier to digest.

The post What are Cereals? appeared first on Granite Mill Farms.

Ingredients:

• 1/4 cup oil
• 1/3 cup honey
• 1/2 cup peanut butter
• 1/2 tsp. vanilla
• 1/4 tsp. salt
• 1/2 tsp. baking powder
• 3 cups sprouted rolled oats
• 1/2 cup chocolate chips
• Sea salt (optional)

Preheat oven to 350 degrees. In a medium mixing bowl, stir together oil, honey, vanilla, and peanut butter. Place rolled oats, salt, and baking soda in a food processor. Pulse several times until oats are crumbly, but not yet flour. Add dry ingredients and chocolate chips to the peanut butter mixture and stir to combine.

Once well mixed, scoop 12 portions into a well-greased muffin tin (a cookie scoop works well for this). With a greased serving spoon or measuring cup, press the batter into the cups. Sprinkle the tops with a bit of sea salt (optional). Bake for 10-12 minutes. The oat bites should be mostly set, but still a bit soft to the touch when they are removed from the oven. They will firm up more once they cool.

The post Chocolate Peanut Butter Oat Bites appeared first on Granite Mill Farms.

• 4 cups water
• 1 1/2 tsp. salt
• 1 cup sprouted yellow corn grits
• 1/4 cup heavy cream
• 2 tbsp. butter
• Optional toppings (extra butter, shredded cheddar, bacon, chives, etc.)

In a medium saucepan, combine water and salt and bring to a boil. Slowly add grits to the boiling water while whisking briskly. Continue to stir and allow the water to return to a light boil, then reduce heat to low. Cook for 15 to 30 minutes, stirring frequently to prevent sticking to the bottom of the pan. When they are nearly thick enough, stir in the heavy cream and butter. Continue to gently cook to continue thickening if necessary, or add a bit more water if they get too thick. Once you like the consistency, remove from heat and serve. Garnish as desired.

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Ingredients:

• 1 ¼ cup sprouted corn flour
• ¾ cup sprouted Kamut flour
• 3 ½ tsp baking powder
• ½ teaspoon salt
• ¼ cup sugar
• 1 cup milk
• 1 tbsp. vinegar
• ¼ cup oil
• 2 eggs

In a medium mixing bowl, combine milk and vinegar.  In a separate bowl, stir together dry ingredients. Whisk oil and eggs into the sour milk, and add liquids to dry ingredients, stirring until combine. Portion batter into greased muffin tin, and bake at 375 degrees for 15-20 minutes, until toothpick comes out clean. Serve fresh.

The post Doublegold Sprouted Cornbread Muffins appeared first on Granite Mill Farms.

• 2 1/2 cups sprouted pastry flour
• 1 cup butter
• ¾ cup powdered sugar
• ¼ cup cocoa
• ½ tsp cinnamon
• ½ tsp salt
• 1 tsp vanilla extract
• 1 egg yolk

Cream butter and sugar. Add salt, cinnamon, vanilla, and egg yolk and beat well. Gently mix in cocoa and flour, blend until ingredients come together. Dough may be crumbly, working it with your hands can help it come together.

Divide dough in half and form each half into a log about 2 inches in diameter. Wrap in plastic wrap and refrigerate for at least 2 hours. Slice into ½ inch slices. Store unbaked cookies waiting to be baked in the fridge. Place on lightly greased cookie sheets, and bake at 350 degrees for 12-15 minutes, until just set.

Optionally, cookies can be dipped in melted chocolate once completely cool. Decorate with crushed candy cane, chopped nuts, or sprinkles.

The post Chocolate Shortbread Cookies appeared first on Granite Mill Farms.

Ingredients:

• 2 cups sprouted spelt flour
• 1 tsp. cinnamon
• 1/2 tsp. nutmeg
• 1/2 tsp. ground cloves
• 1/4 tsp ginger
• 1/2 tsp salt
• 1 tsp. baking soda
• 1/4 tsp. baking powder
• 1 1/2 cups pumpkin
• 1/2 cup oil
• 1/2 cup brown sugar
• 1/3 cup white sugar
• 2 eggs
• 3/4 cup chopped pecans or chocolate chips (optional)

Preheat oven to 350 degrees, and grease a 9″ by 5″ bread pan. Combine first 8 ingredients. In a separate bowl, whisk pumpkin, oil, eggs, and sugars until smooth. Gently stir in the dry ingredients and mix until just combined. Fold in nuts or chocolate chips if desired. Pour batter into prepared pan, and bake for 45-55 minutes, until a toothpick comes out clean. Cool completely before storing in an airtight container.

For handy snacks, wrap in slices in cling wrap and freeze. Perfect for adding to packed lunches!

The post Decadent Pumpkin Bread appeared first on Granite Mill Farms.

This simple adaptation on one of our best-selling mixes creates a fun fall twist in these delicious scones. With minimal sugar and simple, wholesome ingredients, here’s a pastry equally at home on a breakfast plate as it is on a tea platter.

Ingredients:

• Scone & Biscuit Mix
• 1/2 cup cold butter
• 2 tsp. cinnamon
• 1 small to medium apple, peeled and minced
• 1 tsp. lemon juice
• 1/2 cup cold water
• Cinnamon sugar
• Walnuts or pecans for topping (optional)

Preheat oven to 400 degrees. Mix cinnamon into dry mix. Cut butter into dry ingredients with a fork or pastry blender until crumbly. In a separate bowl, stir lemon juice into minced apple pieces, then add to dry ingredients. Slowly add water to dry mix and begin to knead- you may not need quite half a cup. It’s ok if the dough seems very dry at first, keep gently working the dough to bring it together. I find it easiest to just use my hands for this step. Add a few drops of water as needed. Once the dough has come together, carefully knead a few times so everything is thoroughly incorporated. Divide the dough in two halves and shape each half into a disk approximately 5 inches across and 1.5 inches thick. Cut each disk into six wedges, and roll each in cinnamon sugar. Place scones on a baking sheet lined with parchment paper. If desired, press walnut or pecan pieces into the tops of the scones before baking. Bake for 15-20 minutes, until set. Best served fresh, not hot from the oven, but as they cool. Enjoy!

Yield: 12 mini scones.

Scone Secrets

Scones, like biscuits and other shortened delights, have a few little quirks that are worth talking about. They really aren’t very difficult to make, but if you unintentionally do something they don’t like, you may be disappointed and left wondering what went wrong. Here’s two tips to keeping your scones (and any other short pastry) flaky and delectable.

• Cold temperatures matter! The goal here is to keep to the butter in a mostly solid state throughout the mixing process. Then when the scones are baking, all those little butter particles melt and make little steam pockets, which both helps with the rise of the pastry, and creates those flaky layers we so crave. Starting with cold butter, adding cold water, and avoiding delays in getting the dough into the oven all help that along. If you want to mix up the scones but need to wait to bake them until later, just store them the the fridge.
• Avoid overmixing. While some kneading is necessary to pull all the ingredients together into a dough, try not to go to crazy with it. Kneading is partly what develops gluten in the flour proteins, which is great for bread but bad for scones. Only work the dough as necessary.

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