Monday, November 25, 2013

milling mondays: whole wheat almond cake

If you love almonds, you will love this cake. This cake is absolutely yummy. It reminds my of my farmor's baking. This cake is moist and the perfect amount of sweet.

Whole Wheat Almond Cake
 recipe adapted from good housekeeping

1/4 cup sliced almonds
1 egg
1/4 cup sugar
2/3 cup milk
1 1/2 tsp almond extract
1 1/4 cup whole wheat flour (2/3 soft wheat berries and 1/3 hard wheat berries)
1/2 tsp baking powder
1/4 tsp salt
1/2 cup butter, melted

Preheat your oven to 350F.
Sprinkle the almonds on a prepared 10inch pie dish.
Mix together the egg, sugar, milk, and almond extract until smooth.
If you mill your own flour, grind your soft and hard wheat berries. I of course use my WonderMill.

Pour the batter into the prepared dish with almonds.  
Bake the cake for about 40 minutes until the edges are golden brown.
Let the cake cool in the dish before cutting.

Monday, November 18, 2013

milling mondays: four seed oat crackers

These crunchy crackers are full of nutrition and jammed packed with seeds. They are tasty and have so much more to offer than the traditional cracker. They are great by themselves or with toppings such as hummus.

Whole Wheat Four Seed Oat Crackers
3 1/3 oz. oats
3 1/3 oz. sesame seeds
3 1/3 oz. pumpkin seeds
3 1/3 oz. sunflower seeds
3 1/3 oz.  flax seeds, slightly ground
11 3/4 oz. whole wheat flour (hard wheat berries)
1 tsp baking powder
1 1/2 tsp salt
6 3/4 oz. water
4 1/4 oz. oil of your choice

Pre-heat the oven to 395F.
If you mill your own flour, grind your hard wheat berries. I of course use my WonderMill.
Mix all the dry ingredients together.
Then add the wet ingredients to the dry mixture and mix together.
Once the dough has formed, add the dough to a prepared baking pan. If you prefer thinner crackers, divide the dough in two and spread out on two baking sheets.
Score the dough to easier cut the crackers once they are baked.
Bake for about 15 minutes.
Finish cutting the crackers with a pizza cutter. You may want to then bake them for another 5 minutes for them to fully set. Let them cool in the pan before eating.


Thursday, November 14, 2013

diy thursday: how to freeze avocados

I love avocados. They are so tasty. The only thing that bothers me is that you wait and wait for them to get ripe, and then all of a sudden you have to eat them that very day or they spoil. Ugh. Sometimes avocados are on sale and you want to buy a bunch, but you don't necessarily want to eat them all at the same time ... that is when freezing them comes in handy. I wasn't so sure whether this would work, but it totally did! The avocados didn't taste any different and they were as green as when I froze them (they didn't turn brown).

Avocadoes, pitted and pealed
Lemon juice

Put avocados in a bowl.
Add some lemon juice (no more than 1Tbsp per avocado)
Mash them all together. I use my KitchenAid stand mixer.
Place the mashed avocados in an airtight bag(s) and store it in the freezer until you need it. I used mine several months after freezing it and it tasted great.

Wednesday, November 13, 2013

wordless wednesday


Monday, November 4, 2013

milling mondays: spicy chicken chowder

This is a great fall/winter recipe. I really like spicy food and this has a nice chipotle kick to it. Yum.

Spicy Chicken Chowder
recipe adapted from

4 Tbsp butter
1 large onion, minced
6 cloves garlic, minced
1-2 bell peppers, chopped
2-3 Tbsp chopped chipotle chilies with adobe sauce (use less if you don't like spice)
1/2 cup whole wheat flour (wheat berries)
2 cups chicken broth
5 cups milk
1 sweet potato, peeled and chopped
1 can black beans
1 can corn or frozen
2 cups chicken, cooked bite sized pieces 
Salt and pepper to taste
Shredded cheese (optional)
Tortilla chips (optional)

Melt butter in a large skillet.
Sauté the onions, garlic, bell peppers and chipotle chilies with adobe sauce.

If you mill your own flour, grind your wheat berries.  I of course use my WonderMill.

Add the flour to the sauteed vegetables and stir for a couple of minutes.
Add the chicken broth and stir until the flour is smooth and the broth is thick.
Add the milk and bring to a simmer before adding the chopped sweet potato. Let it simmer for about 20 minutes, stirring occasionally.
Finally, stir in the chicken, beans and corn.

Top with shredded cheese and serve with tortilla chips if desired and the chowder is ready to eat.