Category Archives: Recipes

Simple French Bread with KAMUT

French-bread-with-Kamut-square

I am a whole grain guy but there are some breads that just have to have the white bread taste, for example a whole wheat french bread is really a baguette bread not french bread. For breads like these I use a KAMUT mixed in with a quality white flour, such as King Arthur, that is un-bleached and un-abominated.

I usually only use 1/3 KAMUT flour and the rest white four for recipes that I want to taste like white flour, this ratio with KAMUT leaves it tasting like white bread. For some reason KAMUT does not have that whole grainy taste like most whole grain flours do. So it is white bread but it still has that whole grain goodness hidden in there, no one ever knows that there is whole grain in it unless I tell them. I highly recommend using KAMUT in your white breads.

Now on to the KAMUT french bread, it is so easy (as you can see in the video below). French bread is an oily dough but the WonderMix mixer did great with mixing it.


Simple French Bread with KAMUT
 
Author:
Serves: 2 loaves
Ingredients
  • 2½ cups water
  • ¼ cup sugar
  • 1 Tablespoon yeast
  • ¼ cup olive oil
  • 1½ cups KAMUT flour
  • 4⅓ cups all purpose flour
  • 1 Tablespoon Salt
Instructions
  1. Add water, sugar, yeast, and olive oil to mixer bowl.
  2. Turn the mixer on to speed 1
  3. Add KAMUT flour.
  4. Add half of the all purpose flour and salt.
  5. Add the remaining all purpose flour and let it combine.
  6. Turn the mixer up to speed 2 and let it mix for 6-7 minutes.
  7. Turn dough out and cover and let it rise for 1 hour.
  8. Cut dough in half and shape 2 french bread loaves
  9. Cover, and let rise for 1 hour.
  10. Pre-heat oven to 350 degrees.
  11. Cut angled slits in the top of the loaf (optional).
  12. Bake for 35 minutes so that it is nicely browned on top.
  13. Let cool and enjoy

 

French-bread-with-Kamut

French-bread-with-Kamut-tall

 

quick photo is courtesy of my wife ( who runs Vanilla Tree Photography)

Corn-Free “Corn” Bread

Whole Grain Corn Bread, corn-free

That’s right, corn bread without the corn! Just use Kamut flour and Millet flour to get the same cornbread texture effect and taste. Bread Beckers posted a recipe for Kamut “Corn” Bread on their Facebook page yesterday and I had to try it.

My WonderMill grain mill can grind both Kamut and Millet into fresh flour and luckily I had both of them on hand today, just pour the millet into the WonderMill slowly like you would any other small grain. The end result of this recipe was superb, my new favorite cornbread, thanks Bread Beckers.

Corn-Free "Corn" Bread (100% Whole Grain)
 
Prep time
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Total time
 
Author:
Serves: 10
Ingredients
  • 1 cup Kamut flour
  • 1 cup millet flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • ½ teaspoon baking soda
  • 1 teaspoon honey
  • ¼ cup olive oil
  • 1½ cup buttermilk (I use powdered buttermilk and water)
  • 2 large eggs
Instructions
  1. Pre-heat the oven to 450 degrees.
  2. Add all the dry ingredients to a large mixing bowl and whisk together.
  3. Add all the wet ingredients to the mixing bowl and whisk for 40 seconds.
  4. Pour batter into greased cake pan and bake for 20 minutes, until golden brown.
  5. Best served while still warm (leftovers heat up nice and moist in the microwave).
Notes
Recipe source: Bread Beckers Facebook page.

 

I warmed up some pumpkin turkey chili for lunch to eat with this wonderful “Corn” Bread. Another great thing about this corn bread is that it contains millet which counteracts the gas effect you get from eating beans.

Corn-Free Cornbread and Pumpkin Chili

Both Kamut and Millet whole grains can be purchased from BreadBeckers.com if you can’t find those grains locally.

corn-free-corn-bread-2

Spinach Artichoke Kamut Pizza

Spinach Artichoke Pizza with KAMUT Crust

Pizza Dough Rolled Out

Pizza Dough Rolled Out

Half-Baked Pizza Dough Topped

Half-Baked Dough Topped

One thing that I really enjoy using for pizza dough is KAMUT flour, it adds such a great taste. I commonly use a half KAMUT half white flour combo for a light textured crust with the wonderful flavor of KAMUT.

I could probably pull off a 100% KAMUT crust but I am not a purest and I like this recipe better right now. I based my recipe off of whole wheat pizza recipe I found from Donna Miller that I have been using for about a year now. I have altered this recipe several times now but the recipe below is what I like most.

KAMUT Pizza Crust

When I buy pizza, I really like Papa John’s Spinach Alfredo Pizza with bacon, spinach is a great pizza ingredient. Recently I found this recipe for Spinach Artichoke pizza that has just become my new favorite toppings. Combine the Spinach Artichoke with homemade KAMUT pizza crust and I am loving life, and so is whoever we invite over to share it with us.

On with the recipes…

Kamut Pizza Dough
 
Makes 2 large thick pizza crusts.
Author:
Ingredients
  • 1½ cups hot tap water
  • 4 tablespoons white sugar
  • 2 tablespoons olive oil
  • ½ teaspoon salt
  • ½ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • 2 cups KAMUT flour (freshly milled)
  • 2 cups all-purpose white flour
  • ½ teaspoon yeast
Instructions
  1. Start the night before and bake the next day for lunch or dinner.
  2. Add all ingredients into the mixer except for the all-purpose white flour and yeast.
  3. Mix on low for 30 seconds.
  4. Add the all-purpose what flour to mixer bowl and add yeast on top of the flour.
  5. Mix on medium speed for 3½ minutes, add a little more flour if you feel it is needed.
  6. Remove dough from mixer and place in a greased bowl that is 3 times the size of the dough.
  7. Cover bowl lightly with plastic wrap and let rise over night.
  8. The next morning, dust the counter top with some flour and dump the dough out onto the floured surface.
  9. Divide the dough in half.
  10. Form each piece into a ball by pushing the edges into the bottom center of the dough until the top is a smooth round shape.
  11. pinch the bottom together and place each dough ball into a separate zip-lock bag with some air in each bag.
  12. Placed bagged dough in the fridge for use later, at least 30 minutes.
  13. Remove dough from fridge and roll each out onto a piece of parchment paper, leaving the edge a little thicker than the rest.
  14. Place pizza stone in oven and pre-heat to 425 degrees.
  15. Let oven pre-heat for 30 minutes.
  16. Transfer parchment paper with rolled out dough into the oven (flat cookie sheet works well for this) and bake for 4 minutes, then remove from oven. Repeat this step for 2nd pizza dough.
  17. Top half-baked pizza crust with sauce, toppings and cheese.
  18. Bake for 8-12 more minutes, until bottom of crust is well browned but not burnt.

 
Spinach Artichoke Pizza Toppings
 
This makes enough sauce for about 2 large pizzas.
Author:
Ingredients
  • ¾ cup heavy cream
  • 6 tablespoons butter
  • 2 tablespoons cream cheese
  • ¾ cup fresh-grated Parmesan cheese
  • 2 tablespoons granular Parmesan, the stuff in the can (or use more Parmesan cheese)
  • 1 teaspoon garlic powder
  • 6 ounces fresh spinach leaves, chopped smaller
  • 1 can artichoke hearts, rinsed and dried and chopped into 8ths
  • Dash Italian seasoning
  • ¼ teaspoon salt
  • About 1½ cups mozzarella cheese to top pizza
Instructions
  1. Add butter, heavy cream, and cream cheese to a sauce pan and stir over low heat until fully melted.
  2. Add grated and granular Parmesan cheese to sauce pan.
  3. Stir together and continue to cook for 15 minutes, stirring occasionally.
  4. Cook spinach with 2 tablespoons water over medium low heat until wilted.
  5. Drain spinach and squeeze spinach dry in a few paper towels.
  6. Add spinach to sauce and stir well.
  7. Spread sauce over pizza crust and top with mozzarella cheese and artichoke.

 

Spinach artichoke pizza topping compliments whole wheat pizza crust quite well also, or any other pizza crust you want to put it on.

artichoke-pizza-3

Chocolate Pancakes using Spelt Four

Chocolate Spelt Pancakes

Comfort foods can help lighten our minds of the troubles we might go through if we ever had to use our food storage to get by. One thing my wife is addicted to, and most other women, is chocolate anything. Having this in mind, I decided to work up a chocolate pancake recipe for the current WonderMill Challenge that I am participating in (which I hope to get some cash from). I found a chocolate whole wheat pancake recipe on Food+Fun=Life blog that looked delicious.

After trying her recipe, I decided to make some I made some big changes. I added an egg, used spelt flour (freshly milled at a fine setting), and used a baking powder / baking soda combination instead of 4 teaspoons baking powder. I really liked the taste and texture that I got and I think the spelt flour tastes better than whole wheat flour with chocolate, plus spelt is better for you.

These pancakes disappeared super quick and are now our family favorite, it tastes a bit like chocolate cake. We have been topping them with a vanilla sauce found at the Food+Fun=Life blog, she also has a peanut butter sauce there that I would like to try also. Here is my pancake recipe below.

5.0 from 2 reviews
Spelt Chocolate Pancakes
 
Prep time
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Makes about 12 small pancakes.
Author:
Serves: 3-4
Ingredients
  • 2 cups spelt flour
  • ½ cup cocoa powder
  • 3 tablespoons sugar
  • 1½ teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1½ cups milk
  • 1 tablespoon oil
  • 1 teaspoon vanilla
  • 1 large egg
Instructions
  1. Pre-heat electric griddle to 375 degrees..
  2. Add all dry ingredients to a mixing bowl and whisk together.
  3. Add all wet ingredients to a 2nd mixing bowl and whisk together.
  4. Add dry ingredient mix to wet ingredient mixing bowl and whisk till it just comes together.
  5. Lightly spray your hot griddle with cooking spray.
  6. Use a ¼ measuring cup to scoop the pancake batter onto the griddle.
  7. I cook my pancakes 1 minute 45 seconds on the first side and 2 minutes 15 seconds on the second side for perfect pancakes, this may vary on your griddle.

 

Chocolate-Pancakes-frosted

The photographs are courtesy of my wife, she is a great photographer.

Chocolate-Pancakes-frosted3

Whole Grain Spelt Chocolate Pancakes

Artichoke Pasta Salad

Artichoke Pasta Salad

Artichoke is something I have fallen in love with ever since I ate at a local Greek restaurant. Ever since then I look for something with artichoke on the menu of restaurants. I recently started to look into canned artichoke in my kitchen and have been having a lot of fun, one day I plan on getting daring and use fresh artichoke. Canned artichoke keeps for about a year, a good item to store if you can rotate it into your regular recipes.

My wife used to make pasta salad from a box quite a bit, which tastes fine but it is nothing compared to this pasta salad. Needless to say, we don’t buy boxed pasta salads anymore. We make it fresh and we make enough to use for a couple days.

5.0 from 1 reviews
Artichoke Pasta Salad
 
Prep time
Cook time
Total time
 
Author:
Ingredients
  • 3 cups uncooked bow-tie pasta (or other pasta)
  • 2 cups shredded mozzarella cheese
  • 1 can water-packed artichoke hearts, rinsed, drained and chopped
  • 2 can (2-1/4 ounces) sliced ripe olives, drained
  • 3 ounces sliced pepperoni
  • 1 small onion (red or yellow), diced
  • ½ cup shredded Parmesan cheese
  • ½ cup chopped green pepper
  • (optional) 1 Avocado diced
  • 1 cup Italian salad dressing
Instructions
  1. Cook pasta according to package directions.
  2. In a large mixing bowl, combine the mozzarella cheese, artichokes, avocado, olives, pepperoni, onion, Parmesan cheese, green pepper, and Italian dressing.
  3. Stir until well mixed.
  4. Drain pasta and rinse under cold water until pasta is chilled.
  5. Add chilled pasta to mixing bowl and toss together.
  6. Serve right away or cover and chill in the fridge till ready. I think it tastes better when it has chilled in the fridge for 30+ minutes, it seems to marinate a bit.

 

I usually use store bought Italian dressing because it is so cheap but you can even make your own Italian dressing dry mix if you want to store it long term. I make sure I have the spices and dry herbs to make the dry mix and put the recipe in my collection if I end up needing it.

Dry pasta is also a great item to have in your food storage, if stored properly it will keep for a really long time. I buy it in regular size packages and stuff the packages into a sealed 5 gallon bucket. Pasta does not have hardly any nutritional value, like white flour, but it is great for adding variety to your meals and it is easy to cook. My favorite pasta to use is the bow-tie pasta, it seems to be the easiest pasta for my toddler to eat by herself.

I store quite a bit of shredded cheese in my freezer which will keep it good for about 6 months or so, I haven’t fully tested this yet. I buy huge bags of shredded cheese at Costco and divide it up in freezer bags for convenience.

Onions and green pepper, as well as other vegetables you could substitute into this recipe, are easy to grow in your own garden. We started our first vegetable garden at our new house this year, hope all grows well. Even though onions and green peppers are cheap to buy I think it is a good thing for any prepper to grown there own.

Artichoke Pasta Salad

Vegetable Garden Minestrone Soup

Minestrone Soup

My parents have always had a large garden that produces quite a bit, kind-of fitting since both of their parents were involved in farming during the great depression and through out their lives. if you ask my mom’s dad about the great depression he would tell you that he didn’t even notice it because his family and those in his community ate what they grew. It was so awesome as a kid to go out in our garden and just eat food right off the vine, peas where our favorites.

Now that I have a yard big enough to have a garden so we are starting this year with our first square food garden, the soil in our yard is not that good for a garden. We are planning to add more square food gardens every year till we have quite a garden to eat from, hope that plan works out like I am hoping. The idea is to grow more of what we eat instead of relying on the grocery stores for fresh fruits and veggies. We even planted 5 fruit trees last fall that should be producing in 3-4 years.

In the thought of starting our own garden, I wanted to share an awesome minestrone soup recipe that uses vegetables that can mostly be grown in our garden, as we expand it. My in-laws shared this recipe with us. The soup is a bit of work, mostly dicing and chopping, but it is so worth it.

5.0 from 1 reviews
Vegetable Garden Minestrone Soup
 
Prep time
Cook time
Total time
 
Author:
Serves: 10
Ingredients
  • Olive oil
  • 1 small onion, diced
  • 1 large carrot, chopped
  • 3 stalks celery, chopped
  • 2-3 small zucchinis, chopped
  • 1 yellow squash, chopped
  • 1 hand full fresh green beans, chopped
  • 2 cups cauliflower, chopped in larger chunks
  • Small head of cabbage, chopped
  • 1 tablespoon salt
  • ¼ cup shredded Parmesan cheese (or cheese rind)
  • 2 small tomatoes, diced
  • 3 cups water
  • 2 stalks fresh basil
  • 1 can garbanzo beans
  • 1½ cups frozen super sweet white corn
Instructions
  1. Pre-chop all your vegetables before you start.
  2. Add 2 tablespoons of olive oil to a very large stock pot and heat to medium heat.
  3. Add the following vegetables to the pot one by one stirring about 30 seconds before adding the next vegetable, add a small drizzle of olive oil with each vegetable. Add onion, carrots, celery, zucchini, yellow squash, green beans, and cauliflower.
  4. Cover and let cook for about 7 minutes.
  5. Add cabbage, salt, parmesan cheese, tomatoes, and water to the pot and stir together.
  6. Cover and reduce heat to a simmer for 30 minutes.
  7. Add basil stalks, garbanzo beans, and white corn to pot and stir together.
  8. Cover and simmer for 5 minutes.
  9. Remove basil stalks (and cheese rind if you used one) and remove pot from heat.
  10. Serve topped with shredded parmesan cheese and a little drizzle of olive oil.

 

I also thought this recipe would give you a break from the whole grain recipes I have been sharing. I hope you give it a try and enjoy it.

Minestrone Soup bowl

We submitted this recipe to several whole food linkups: Whole Foods Wednesday, Traditional Tuesdays, Real Food Wednesday, Tasty Traditions, Nomday Monday, Delicious Dish Tuesday, Chef’s Day Off, and Eat Make Grow,

Oat Flour Pancakes (Old-Fashioned)

Oat Flour Pancakes

I have about 40 pounds oat groats in my food storage right now that I need to start implementing more in my recipes because I want to eat what I store. I’ve used oats in the past by rolling oat groats into rolled oats with my friends Marga Oat Roller, I have also used oat flour sparingly in a few recipes. I decided to try something with all oat flour and my little girl has been a pancake eating monster lately so here goes another pancake recipe.

To make oat flour it is best to use a grain mill and grind it from oat groats or steel cut oats, rolled oats from the store have usually lost much nutritional value and they tend to get stuck going into electric grain mills. I like to grind my oats on a setting just between Pastry and Bread on my WonderMill grain mill.

This oat pancake recipe would be great for adding fruit to or topping with a fruit compote, or just plain syrup. Oat flour pancakes are a great alternative for those of you who are gluten-intolerant and some people who need to be gluten-free. I have heard some people that many people who have celiac disease can sometimes have issues with oats also. Those with celiac will also want to make sure that there oats are certified gluten-free as some oats are harvested with the same equipment that harvests wheat.

4.9 from 21 reviews
Oat Flour Pancakes (Old-Fashioned Style)
 
makes about 12 pancakes at the ¼ cup batter size.
Author:
Ingredients
  • 1¾ cup freshly ground oat flour
  • 1 teaspoon sugar
  • 1 tablespoon baking powder
  • ¼ teaspoon salt
  • 1 cup milk
  • 1½ tablespoons canola oil
  • 2 large eggs
  • ½ teaspoon vanilla (optional)
Instructions
  1. Pre-heat electric griddle to 375 degrees..
  2. Add all dry ingredients to a mixing bowl and whisk together.
  3. Add all wet ingredients to a 2nd mixing bowl and whisk together.
  4. Add dry ingredient mix to wet ingredient mixing bowl and whisk till it just comes together.
  5. Lightly spray your hot griddle with cooking spray.
  6. Use a ¼ measuring cup to scoop the pancake batter onto the griddle.
  7. I cook my pancakes 1 minute 45 seconds on the first side and 2 minutes 15 seconds on the second side for perfect pancakes, this may vary on your griddle.

 

Oat Flour Pancakes on plate

gf-pumpkin-oat-pancakes

 

if you like these pancakes, you might also like my Oat Flour Pumpkin Pancakes recipe over at WholeGrainsBaking.com blog where I am a guest blogger. The pumpkin adds some moisture to the pancakes and who doesn’t like pumpkin? No one should hate Pumpkin, it is so good.

100% Whole Wheat Rolls (egg-free)

100% Whole Wheat Rolls

This is the end result of many experiments of mine to create my own 100% Whole Wheat Rolls recipe without using eggs, most recipes I have seen for 100% Whole Wheat Rolls use eggs. Its not that I have anything against using eggs in bread but I thought it would be challenging, plus I know some of you out there have egg allergies.

I also used buttermilk powder and imitation maple in this recipe. These two items are things that I already store in my food storage. I only used about 1/8 teaspoon of maple but it adds a nice taste to these rolls, any more maple than that would make it taste like maple bread.

Another reason I made these rolls is because I am participating in a WonderMill Rolls Challenge for a chance to win a cash prize. I could always use a little extra cash to get more prepper supplies, if I win the the cash I don’t have to get the wife’s permission to get it. Now on to the recipe.

100% Whole Wheat Bread (egg-free)
 
Author:
Recipe type: Bread
Ingredients
  • 3 teaspoons yeast
  • 2 cups warm water
  • 1 teaspoon apple cider vinegar
  • 5¼ cups freshly ground whole wheat flour
  • ⅛ teaspoon imitation maple flavor
  • ½ cup canola oil
  • 3 tablespoons honey
  • 3 tablespoons vital wheat gluten
  • 4 tablespoons buttermilk powder
  • 1 teaspoon salt
Instructions
  1. Quick Soaker: Add yeast, water, apple cider vinegar, and 2 cups whole wheat flour to mixer bowl. Mix till combined and let it soak for 25 minutes.
  2. Add the remaining ingredients except, 1¼ cups of the flour, to the mixer bowl and turn the mixer on low speed till the ingredients are just combined. Slowly add the remaining whole wheat flour, you might have to add or subtract a little flour. You do want the dough to be a little stickier than bread dough.
  3. Turn the mixer up to medium speed and let it knead the dough for 6 minutes.
  4. Turn off the mixer and let the dough rest for 10 minutes.
  5. Turn the dough out onto an oiled counter top and divide the dough into 12 somewhat even pieces.
  6. Form each piece of dough into a ball, roll it on the oil counter top to cover it with oil and place it in a lightly oiled casserole pan, two cake pans will work also.
  7. Loosely cover pans with plastic wrap and let the rolls rise for about 35 minutes. About 20 minutes before the rolls are done rising, pre-heat the oven to 375 degrees.
  8. Remove plastic wrap and bake rolls for 28 - 30 minutes. You want the tops to be browned and also the sides of the rolls to be browned, this is where a see-through glass pan is very helpful.
  9. Place rolls onto a cooling rack and allow the rolls to cool for about 50 minutes, I always sneak a few before they cool down because I can;t help myself.

 

100% Whole Wheat Rolls

I got the quick soaker idea from Vickilynn Haycraft, it seems to get the yeast really started and allows for a 1/3 of my wheat flour to really soak up the water really well. I also added this recipe to the monthly BYOB event.

100% Whole Wheat Rolls

100% Spelt Pancakes

Spelt Pancakes

I have recently started getting into using spelt flour more because I have about 200 pounds spelt grain in my food storage right now. I found this great YouTube video off a Pinterest pin by Jeff the Chef that looked good. I had some extra time at lunch and whipped them up, what a great recipe. It is not 100% spelt flour but it only has a little white flour so it is mostly healthy for you, unless you drowned it with syrup like my wife does (“would you like some pancake with that syrup?”).

This spelt pancake recipe would be great for adding fruit to or topping with a fruit compote. I hope Jeff shares some more great videos on his YouTube channel. Watch Jeff’s spelt pancake video below or at YouTube.

I made some very slight changes from the original in the recipe shown below. I just don’t buy small eggs and if I told you to use a pinch of salt you would ask me how much salt is a pinch of salt, so I have adjusted it accordingly. I also opted to use all spelt flour because I know spelt grain stores well in my food storage and white flour does not, it still tastes great without the white flour.

100% Spelt Pancakes
 
makes about 11 pancakes at the ¼ cup batter size.
Author:
Ingredients
  • 1⅓ cup freshly ground spelt flour
  • (or 1 cup spelt flour + ⅓ cup white flour as the original recipe directs)
  • 1 teaspoon sugar
  • 1 tablespoon baking powder
  • ¼ teaspoon salt
  • 1 cup milk
  • 1½ tablespoons canola oil
  • 2 large eggs
Instructions
  1. Pre-heat electric griddle to 375 degrees..
  2. Add all dry ingredients to a mixing bowl and whisk together.
  3. Add all wet ingredients to a 2nd mixing bowl and whisk together.
  4. Add dry ingredient mix to wet ingredient mixing bowl and whisk till it just comes together.
  5. Lightly spray your hot griddle with cooking spray.
  6. Use a ¼ measuring cup to scoop the pancake batter onto the griddle.
  7. I cook my pancakes 1 minute 45 seconds on the first side and 2 minutes 15 seconds on the second side for perfect pancakes, this may vary on your griddle.

 

Spelt Pancakes

Imitation Maple Syrup Recipe

Imitation Maple Syrup

Whole grain pancakes are a staple in our house, we eat them at-least weekly. Most of the time we just use eat them with homemade imitation maple syrup. Making your own imitation maple syrup is easy, cheap, and syrup tastes great when it is warm off the stove. The recipe below works great with or without the salt and molasses, so try both ways and use the version that you like. Not all people like the taste of molasses but I like a little bit of it in recipes.

Imitation Maple Syrup
 
Prep time
Cook time
Total time
 
Author:
Serves: 5
Ingredients
  • 2 cups White Sugar
  • 1 cup Water
  • ⅛ teaspoon Salt (optional)
  • 2 teaspoons Molasses (optional)
  • ½ teaspoon Maple Extract (or Imitation Maple Flavoring)
Instructions
  1. Heat water to a roaring boil in a saucepan over high heat.
  2. Add sugar, salt, molasses, and molasses to the boiling water and whisk together till it starts to boil a little again.
  3. Once a boil has been reached, remove saucepan from heat.
  4. Let syrup cool a few minutes before serving.