I love the Ancient Grains Bowl at True Food Kitchen so much that when I am not in California I have to make my own version! I love this one as is, but also sometimes add rotisserie chicken or sautéed shrimp.
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Want to try new healthy ancient grains recipes but not sure where to start? Here are some healthy recipes for breakfast, lunch, dinner and snack time! You can also check out more on my Ancient Grains Pinterest board! 1. Buckwheat: Sprouted Buckwheat Granola via Eggplant & Olive Banana Berry Buckwheat via Super Market Nutrition Buckwheat Risotto with Mushrooms & Hazelnut Cream via Coconut & Berries 2. Quinoa Quinoa Stuffed Cornish Hens via Nutritioulicious Chopped Quinoa Salad with Cranberries via Food Confidence One Pot Black Bean Quinoa Chili with Avocados via The Nutrition Twins 3. Sorghum Apple Cinnamon Raisin Sorghum
Homemade bread, using a breadmaker or by hand, that contains healthy ancient grains.
Packed with fibre, vitamins and protein, this simple yet substantial salad is also low GI, nutritious and beautiful to boot.
Take a look at our favourite ancient grain baking recipes, which showcase the likes of spelt, rye, emmer, einkorn and Khorasan flours.
Tried and tested for deliciousness.
New to baking with millet flour? Learn all about this ancient grain as a grain free flour and how to use in your gluten free kitchen!
If you love bread but bread doesn't love you, einkorn flour or nature's original wheat is an ancient grain worth learning about.
Want to try new healthy ancient grains recipes but not sure where to start? Here are some healthy recipes for breakfast, lunch, dinner and snack time! You can also check out more on my Ancient Grains Pinterest board! 1. Buckwheat: Sprouted Buckwheat Granola via Eggplant & Olive Banana Berry Buckwheat via Super Market Nutrition Buckwheat Risotto with Mushrooms & Hazelnut Cream via Coconut & Berries 2. Quinoa Quinoa Stuffed Cornish Hens via Nutritioulicious Chopped Quinoa Salad with Cranberries via Food Confidence One Pot Black Bean Quinoa Chili with Avocados via The Nutrition Twins 3. Sorghum Apple Cinnamon Raisin Sorghum
What is einkorn flour? Secrets of why einkorn might be ok for those with gluten sensitivities and why einkorn is different from wheat flour.
Do you enjoy trying new foods? These fantastic amaranth recipes will make you fall in love with this ancient and versatile gluten-free grain.
Teff it out! When it comes to Passover desserts, I have a new favorite flour: teff. What’s teff? An ancient grain native to eastern Africa, teff is most familiar to Americans as the basis for injera, the spongy, slightly sour (because it’s fermented) pancake-like flatbread served at Ethiopian restaurants. Teff is considered to be kosher...Read More »
These teff pancakes are crispy on the outside and fluffy on the inside! This teff recipe is one of our healthy delicious breakfast favourites and mainly uses Berhan Grains Ivory Teff Flour. Teff is an ancient super grain that is not only gluten-free but also packed with nutrients and health benefits.
Easy no fail Kamut sandwich bread. Fluffy and moist.
Are you looking for a gluten-free and nutritious addition to your menu? Read Foodal’s guide to amaranth and include this healthy cereal in your diet now.
Millet is a gluten-free whole grain that is extremely versatile. It’s great on its own, in soups, salads, with curries, and even in muffins! I have recently been trying to incorporate more whole grains into my diet and have been increasing the variety of foods that I eat. Eating a variety of foods
The gentle, sweet wheat flavor and slight nutty undertone of whole grain einkorn bread make it stand out from any other bread. Along with its unique taste, this delicious bread is also packed full of nutrients.We have two variations of this bread. You can make 100% einkorn bread which is denser than traditional bread but has an amazing flavor. Or, you can blend in some bread flour which will give the bread a light, soft texture while retaining a great deal of the einkorn flavor. We love both versions. This recipe uses a smaller amount of yeast than traditional bread recipes in order to slow down the proof time and allow more flavor to develop. If you want to speed up the proof time, see the notes.
Kamut Point. Right here. If you have no idea what that word means...I'm going to give you the simple words: Kamut is the ancient Khorasan variety of wheat. Now you're smart. Kamut is 1/3 longer than regular wheat and high protein. Kamut is the name that is registed by the man who started farming it here in America back in the early 50's when his son sent him 32 grains of the wheat from Egypt where it was found, reportedly, in a tomb. It must be grown organically, have a protein range of 12-18%, be 99% free of contamination varieties of modern wheat and 98% free of all signs of disease. Even though this wheat variety contains gluten, it has been found to be more easily digested by people with slight allergic tendencies to modern wheat. Excellent for making pasta and bread because of that protein! So I use it for bread on a regular basis. It's remarkably awesome! Whole grain bread need not be dry, lifeless and flavorless. On the contrary! It should be boldly going where you mouth is and full of so many grains that they sing and dance on the surface of the loaf! So...I added Teff. Teff is a grain the comes to us from Ethiopia. It takes 150 grains of teff to equal one grain of wheat in size. So they're small...yet they pack a nutritional punch! Lots of fiber as you can well imagine. 2 grams per ounce of grain (That's almost 10% of your daily needs in one ounce baby!). Plus...there's a high amount of quality protein and a good source of iron, magnesium, phosphorus and copper. For more nutritional facts on Teff, look here . I also added some cooked black Quinoa. I used it yesterday in the cool salad Here. Today I'm going to show you how to take a magnificent dough like this and transform the flavor of almost any loaf INSTANTLY by rolling in herbs, spices, nuts, seeds...basically anything you want! It's remarkable! I think you'll fall out of your seat...if you are cool and baker-like. Whole Grain Kamut bread with Teff and black Quinoa 2 tsp active dry yeast 1/2 cup cool water (not cold, but cool to the touch) 5 Cups Kamut® flour 1/3 cup whole grain teff 2/3 cup cooked black quinoa 2 tsp salt 2 1/4 cup lukewarm water 2 T honey 1/4 cup oil Flavor agents: 2T lemon zest (Optional) 1T fennel seed (Optional) Black pepper to taste (optional) Directions:Dissolve the yeast in the 1/2 cup warm water. Mix the flour and salt in a large bowl make a well in the mixture. Dissolve the honey in the 2 1/4 cup water and add the oil of your choice. Pour the liquid and the yeast mixture into the well of flour. Stirring from the center, first combine the ingredients to make a smooth batter, then fold in the remaining flour from the sides of the bowl, mixing them together into a soft dough. Soft dough is the key!! Add the teff and quinoa. Since the whole grain flour takes a while to absorb water, wait 10 minutes--then evaluate the dough. Add water or flour if more is required, but do this slowly as it will probably take less flour than you think. If you want really good bread--best keeping quality, flavor, and rise--knead the dough about 600 strokes without adding any more flour. The dough should remain soft and should become elastic and smooth. Rest whenever you want, but aim for 600 strokes. This is about 6 minutes on medium speed in a Kitchen-Aid mixer. This may seem like an amazing and outrageous requirement, but after many hundreds of loaves, I'm convinced that thorough kneading makes the critical difference. As you continue to work the dough, toward the end of the kneading, it will become lustrous, utterly supple and elastic. It should actually be white if you look closely, with brown bran flecks clearly visible against pale gluten. Form the dough into a ball and put in an un-greased crock or food grade food storage bucket. Cover tightly with plastic wrap or a lid and allow to ferment. At about 80 degrees, this will take 1 1/2 hours to 2 hours. Wet your finger and poke it into the dough (called the ripe test). If your finger goes in without very much resistance and the hole remains when your finger is removed, the dough is ready to be punched down. For best results, do not wait until it sighs and collapses when poked. Gently press out the accumulated gas. Turn the dough out onto a lightly floured table and keeping the smooth surface, carefully unbroken, deflate the dough by pressing it with wet or floury hand from one side to another. Turn the dough out onto a lightly moistened table (yes I use water instead of flour at this point. It keeps the dough moist!) keeping the smooth surface, carefully unbroken, deflate the dough by pressing it with wet hand from one side to another. Cut it in half and form each part gently int a round ball, still preserving the smooth surface on the outside. Roll dough into a rectangle and fold into thirds. Now...this is where I get creative. Today I made the bread into a lemon fennel bread by adding a tablespoon of fresh lemon zest and 1 1/2 tsp of fennel seed at this stage. I gently press the flavor agents into the dough. Then I form the loaf accordingly...in thirds. Roll, pinch, and form into a loaf. Place in greased loaf pan (standard size only! 8inch by 4 inch--or loaves will be squat-ty). Loaves should take 35-45 minutes for their final rise (called proof)--I cover them with a loose gallon size bag. Make sure the surface doesn't get dry or the top crust will separate from the loaf when baking. I gently drizzled this loaf with lemon infused olive oil and sprinkled the top with more fennel and lemon zest. I made some plain bread, some with fresh Herbes de Provence and sea salt as well. You can make any kind of bread from a plain dough using this method! Again, be sure to cover and let raise until doubled before baking. Preheat oven to 425 degrees. When oven is hot and only then, place loaves in the oven. If all has gone well, the loaves will arch over the top of the pan, touching the sides all the way up! The dough feels spongy but not soggy. Place in hot oven. After 15 minutes, reduce heat to 325 degrees for 30-35 minutes, until internal temperature is over 175 degrees (can be measured with a chef style meat thermometer). Allow to cool before placing in a bag. Keeps 3-4 days if you kept the dough soft. There you go. One crazy cool idea from a crazy cool chef! Let me know how your bread is coming along folks! I'd love to help in any way I can! Look at some of my other bread basics here: basic bread recipe 5 day bread dough freezer rolls {and doughs} There you go. Your friend, Chef Tess
Storing, cooking, using millet...here's everything you need to know about this delicate grain!
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Einkorn buttermilk pancakes are soft as clouds and fluffy as pillows, each bite is a delightful surprise. The ancient grain Einkorn lends a subtle sweetness these pancakes, making them a healthier and more flavorful alternative to traditional wheat-based ones. Drizzle on some pure maple syrup and savor the magic of this breakfast treat.
Today it hit me. It’s time to start playing with sourdough starter – again. I knew the urge would come swift and firm, I just wasn’t…
What is amaranth and its nutritional benefits? Plus, how to use and cook amaranth if you want to eat it.
Two yummy, nutritious breakfast options using the super grain Kamut. A wholesome breakfast alternative.
We usually just lettuce wrap our burgers, but today I was feeling adventurous and decided to finally try and tackle hamburger buns. These are super simple to make. Only use a few ingredients and ca…
