Whole Wheat Waffles

1-1/2 cup WHOLE WHEAT FLOUR…I use a three wheat mix

1/2 cup  SOFT WHITE WHEAT (PASTRY) FLOUR

1/2 tsp baking soda

2+ tsp baking powder…I use one with sodium acid pyrophosphate instead of sodium aluminum sulfate…

1 tsp kosher salt

3 tbsp brown sugar….I like dark

2 large eggs, beaten

1 tsp apple cider vinegar

Approximately 16oz milk

Cooking spray for waffle iron

Preheat waffle iron.

In a medium bowl whisk together flours, soda, baking powder, salt, and sugar. In another bowl beat together eggs and melted butter, and then add the milk with vinegar. Add wet to dry when waffle iron is ready.

Ladle the recommended amount of waffle batter on to the iron according to the manufacture’s recommendations. Cook until steam decreases and waffle is golden brown. Serve immediately or keep warm in a 200 degree oven. I recommend serve immediately for the best…Yummmm:):)

This recipe is very versatile. I have added softened OAT GROATS, fruit, FLAX, yogurt, apple/pear butter, nut…..have fun and eat well:)

Cracked Wheat Cereal

CRACKED WHEAT CEREAL

2-1/2 cups water

1 cup cracked wheat…divided (1/2 cup HARD RED, HARD WHITE, AND SOFT WHITE-combined) and (1/2 cup KAMUT®)

1 cup milk (add more if too dry)

2 tbsp pear/apple butter or apple sauce

2 tbsp honey

1/8 cup light brown sugar

1/4 cup GOLDEN FLAX (toasted until popping)

1/8 tsp kosher flake salt and cinnamon or to taste

1-3 grinds nutmeg or (1/8 tsp ground nutmeg)

In pot, bring water to boil. Stir in cracked wheat, and stir consistently to avoid burning at the bottom. When mixture becomes thick, stir in milk and turn off or remove from heat. Keep stirring for a few minutes, until pot cools a little. Add and combine everything else, except nutmeg and fold together. Add nutmeg when ready to serve and leave on top for great aroma and garnish.

Whole Wheat Muffins

Muffins

2 large eggs

1 cup milk

1/2 cup oil (half olive and half canola)

3 cups whole wheat flour…equal parts (HARD RED, HARD WHITE, AND SOFT WHITE)

1 cup light brown sugar

4 tsp baking powder

1/2 tsp kosher flake salt

1/2 cup GOLDEN FLAX (toasted until popping)

2 cups…equal parts bing cherries and strawberries (or all blueberries or raspberries)

Preheat oven to 400 degrees. Beat eggs; stir in oil and milk. Mix in remaining ingredients just until flour is moistened. Batter should be lumpy. Fill muffin cups 2/3 full. Bake at 400 degrees for 20-25 minutes or until golden brown. Immediately remove from pan. (Be sure to spray non-stick cooking spray in pan is cupcake paper isn’t used.)

Chicken Pot Pie

CHICKEN POT PIE

2 cups cooked, diced, chicken (2breasts)

pastry sheet (see below)

1 tsp olive oil (divided)

2 celery stalks (chopped)

1 carrot (chopped)

1 tender leek or 1 medium onion (chopped)

1 regular can coconut milk

1 regular can cream of chicken, plus one can water

2 tsp chicken base or 2 chicken bouillon (crushed) 

3 tbsp three grain flour (BARLEY, RYE, AND HARD RED WHEAT) to thicken

1/4 tsp or to taste: rosemary, thyme, sage, and celery seed.

1/8 tsp or to taste: cracked fennel, tarragon, dill weed, oregano (Turkish), marjoram, ground black pepper, cayenne pepper, and turmeric.

1 cup diced potatoes

1 cup mixed vegetables

Preheat oven to 375°. In a large pan, add half the olive oil and cook chicken until done and browned. Remove chicken and set aside. Add remainder of olive oil, the potatoes and cook until browned. Add the vegetables, herbs and spices and cook until tender. Finally add coconut milk, cream of chicken, and water and bring together. If gravy is too thin, add flour. If it is too thick, add water. Remove from heat and add chicken.  Spray a 2-quart baking dish (we use a Dutch oven) with non-stick cooking spray. Carefully add pastry sheet (we fold the pastry sheet into quarters and then unfold into the Dutch oven). Add filling and fold pastry sheet over the top. Bake for 30-45 minutes, until top is browned.

PASTRY SHEET

1-3/4 cups fresh ground SOFT WHITE WHEAT FLOUR

1 tsp kosher flake salt

1 Tsp baking powder

4 tsp butter (1/2 stick cold, cubed)

3/4 cup milk

1/2 tsp ground black pepper

1/4 tsp garlic powder

1 tsp chopped rosemary

Mix flour, salt, baking powder, herbs, and spices. Pinch in butter, and then add milk. Gently mix and fold until combined. Cover with damp proofing cloth or wrap in plastic and rest for 20-30 minutes. Prepare floured surface and roll out.

Published in: on November 27, 2011 at 1:27 AM  Leave a Comment  
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