I used to soak my oats in water with a heaping tablespoon of
fresh ground whole wheat flour at room temperature (about 69 F) and never had a problem.
But if you use
all fresh ground whole wheat flour the muffin recipe will turn out quite different.
Would I need to alter the recipe if I used
fresh ground whole wheat flour?
Ingredients:
Fresh Ground Whole Grain * Wheat, Sprouts of * Kamut, * Spelt, * Rye, Lentils, Sesame Seeds, * Millet, * Quinoa, * Amaranth, Ground Flaxseed, * Wheat Bran, Oat Bran, Eggs, Undenatured Whey Protein Isolate (90 %), Chicory Root (Inulin Fiber), Wheat Gluten, Yeast & Sea Salt.
I used to soak my oats in water with a heaping tablespoon of
fresh ground whole wheat flour at room temperature (about 69 F) and never had a problem.
Not exact matches
1/4 cup
whole Jamaican pimento berries (or 1/8 cup
ground allspice) 3 Scotch bonnet chiles (or habaneros), seeds and stems removed, chopped 10 scallions (green onions), chopped 1/2 cup chopped onion 4 cloves garlic, chopped 4 bay leaves, crushed 1 3 - inch piece ginger, peeled and chopped 1/3 cup
fresh thyme 1 teaspoon freshly
ground nutmeg 1 teaspoon freshly
ground cinnamon 1 teaspoon salt (or more, to taste) 1 tablespoon freshly
ground black pepper 1/4 cup vegetable oil 1/4 cup lime juice Water
I bought my
whole Spelt Berries from Bob's Red Mill and I
grind the flour
fresh for breads and cakes in a coffee grinder.
1 1/4 cups freshly
ground or soaked spelt, kamut or
whole wheat flour 3/4 cup water mixed with 1 tablespoon of yogurt 1 cup blueberries,
fresh or frozen 1 egg, lightly beaten 1/4 teaspoon fine Celtic sea salt 1/2 cup extra virgin coconut oil 1/3 cup honey 2 teaspoons baking powder 1 teaspoon vanilla
Ingredients: Organic pasta (organic semolina flour, organic
whole wheat flour, water), organic tomato puree, organic diced tomatoes, organic zucchini, filtered water, part - skim mozzarella and parmesan cheeses (pasteurized part - skim milk, culture, salt, enzymes [without animal enzymes or rennet]-RRB-, ricotta cheese (pasteurized whey, pasteurized milk, vinegar, salt), organic spinach, cottage cheese (
Fresh cultured milk, cream, nonfat dry milk, salt guar gum, carrageenan, locust bean gum, citric acid), organic onions, organic carrots, organic mushrooms, organic green onions, extra virgin olive oil, organic cane sugar, organic red wine vinegar, balsamic vinegar, organic garlic, grain vinegar,
ground mustard seeds, spices, black pepper
French Toast: butter, for greasing the pan 4 large eggs, room temperature 1 1/2 cups
whole milk 1 teaspoon pure vanilla extract 6 tablespoons granulated sugar 2 tablespoons light brown sugar, packed 3/4 teaspoon
ground cinnamon 1/2 teaspoon Kosher or sea salt 1 loaf day - old challah, French, or Italian bread, sliced in 3/4 ″ -1 ″ slices 1 cup
fresh or frozen raspberries
I used both
fresh ground corn and
whole wheat and cooked it in a cast iron skillet.
Ingredients: 10 slices of soft, white bread / 3/4 C chopped
fresh flat - leaf parsley / 1 large egg yolk / 2 t
fresh lemon juice / 2 t Worcestershire sauce / 1 1/2 t Tabasco sauce / 7 t Dijon mustard / 1/2 t paprika / 1/2 t dried thyme / 1/2 t celery seeds / 1/4 t freshly
ground black pepper / 5 T olive oil / 1 pound
fresh cooked Dungeness crabmeat — check for bits of shell and keep pieces as
whole as possible / 1/4 C chopped onion / 1/4 C each, seeded and chopped green and red bell pepper / Unsalted butter for panfrying / 4 — 8 lemon wedges.
for the cake: ○ 3/4 cup brown rice flour ○ 1/4 cup hazelnut meal (
ground from
whole toasted and shelled hazelnuts) ○ 2 tbsp arrowroot powder ○ 1/4 tsp salt ○ 1 1/2 tsp baking powder ○ 3/4 cup granulated sugar ○ 1/4 cup coconut oil (soft, not melted) ○ 2 eggs, room temperature ○ 1 tsp vanilla extract ○ 1/2 cup unsweetened almond milk ○ * 1 cup
fresh blackberries *
2 tablespoons olive oil 1 medium red onion, chopped 2 medium carrots, peeled and diced 1 large celery stalk, diced 1/4 teaspoon red - pepper flakes 1 teaspoon minced
fresh rosemary, or 1/4 teaspoon dried Coarse salt and
ground pepper 1 can (14.5 ounces)
whole peeled tomatoes, drained and finely chopped 1 cup cooked Emmer Farro or Einkorn Farro 1 large zucchini, skinned and diced 1 can (15 ounces) garbanzo beans, drained 7 cups water or stock 1 garlic clove, minced (optional) 3/4 cup grated Parmesan, for serving Optional:
fresh bread for toasting Parsley for garnish.
2 cups (16 oz / 500 g) plain Greek yogurt 1 cucumber, peeled, seeded and chopped 2 cloves garlic 2 Tbsp chopped
fresh mint 2 Tbsp
fresh lemon juice Salt and freshly
ground pepper 6
whole - wheat pitas, cut in half and split open to form pockets
I bake my own
fresh -
ground whole wheat bread!
carrots, pumpkin, sweet potato, green tops of spring onions, chives, sage, oregano, tomatoes, small celeriac plus a few stalks, small long red chilli, salt,
fresh ground black pepper, 1
whole star anise, teaspoon of turmeric.
1/4 cup unrefined coconut oil, liquid 3 tbsp coconut milk, warmed 1/2 tsp
fresh ground cinnamon 1/2 cup powdered cane sugar 1/2 cup
whole wheat pastry flour 6 tbsp coconut flour 1/3 cup almond meal Small pinch fine sea salt
1 recipe honey
whole wheat pizza dough ~ 1/3 cup purchased or homemade basil pesto combination of 4 Italian cheeses: I used thinly sliced
fresh mozzarella and freshly grated Asiago, fontina, and Parmesan Roma tomatoes, thinly sliced salt and freshly
ground black pepper
fresh basil, chopped for garnish
2 1/2 -3 pounds
whole fresh yellow peaches (about 8 medium peaches) 1 recipe Whole Wheat Pie Dough, or other good crust 2/3 cup dark brown sugar, packed 1/4 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg pinch of Kosher or sea salt 3 - 4 tablespoons cornstarch, depending on juiciness of pe
whole fresh yellow peaches (about 8 medium peaches) 1 recipe
Whole Wheat Pie Dough, or other good crust 2/3 cup dark brown sugar, packed 1/4 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg pinch of Kosher or sea salt 3 - 4 tablespoons cornstarch, depending on juiciness of pe
Whole Wheat Pie Dough, or other good crust 2/3 cup dark brown sugar, packed 1/4 teaspoon
ground cinnamon 1/4 teaspoon
ground nutmeg pinch of Kosher or sea salt 3 - 4 tablespoons cornstarch, depending on juiciness of peaches
5 cups sliced pears 1 1/2 heaping cups
whole cranberries,
fresh or frozen (if frozen, do not thaw) 3 tablespoons honey, or more to taste 1 teaspoon
ground cinnamon 1 teaspoon cornstarch
Seeds removed and chopped to make 1 — 2 t, or a piece kept
whole and removed before serving / 2 T peanut oil, divided / 1 T
ground coriander, 1/2 t
ground turmeric / 1 t cumin seed, 1/2 t black mustard seed / 1 C water, divided / Salt & pepper to taste / 1/2 #
fresh asparagus, roasted or steamed / 3 T chopped,
fresh chives.
1 cup
whole wheat pastry flour (I used
fresh ground white wheat pastry flour but you can use white flour or store bought
whole wheat)
Ground coriander will keep for about four to six months, while the
whole seeds will stay
fresh for about one year.
can tomato sauce 1 cup heavy cream (I used
whole milk and it was still rich and creamy) generous pinch nutmeg salt and freshly
ground black pepper, to taste
fresh or dried herbs, to taste (I used a sprinkling of dried basil, oregano, and thyme) 1 lb.
7 to 8 pound roasting chicken
whole Fresh thyme (small bunch) 4 to 5 fresh limes halved Garlic powder to taste Onion powder to taste Parsley to taste Sea salt and fresh ground black pepper to taste Extra virgin olive oil (enough to coat the entire chicken and vegetables) 2 bell peppers (orange and yellow) each cut in four pieces with seeds removed 1 white onion cut four pieces 1 to 2 zucchinis washed and sliced with skin on in half in wide s
Fresh thyme (small bunch) 4 to 5
fresh limes halved Garlic powder to taste Onion powder to taste Parsley to taste Sea salt and fresh ground black pepper to taste Extra virgin olive oil (enough to coat the entire chicken and vegetables) 2 bell peppers (orange and yellow) each cut in four pieces with seeds removed 1 white onion cut four pieces 1 to 2 zucchinis washed and sliced with skin on in half in wide s
fresh limes halved Garlic powder to taste Onion powder to taste Parsley to taste Sea salt and
fresh ground black pepper to taste Extra virgin olive oil (enough to coat the entire chicken and vegetables) 2 bell peppers (orange and yellow) each cut in four pieces with seeds removed 1 white onion cut four pieces 1 to 2 zucchinis washed and sliced with skin on in half in wide s
fresh ground black pepper to taste Extra virgin olive oil (enough to coat the entire chicken and vegetables) 2 bell peppers (orange and yellow) each cut in four pieces with seeds removed 1 white onion cut four pieces 1 to 2 zucchinis washed and sliced with skin on in half in wide slices
1 1/2 pounds
ground pork 1/4 cup dry white or red wine 1 teaspoon fennel seeds 1 teaspoon granulated garlic 1 teaspoon granulated onion 1 teaspoon
ground sage 2 teaspoons coarsely
ground black pepper 1 1/2 teaspoons kosher salt 2 tablespoons extra-virgin olive oil (EVOO) 2 cups
whole almonds 4 large free - range organic eggs 1 1/2 cups half - and - half 1 teaspoon vanilla extract 1 teaspoon almond extract Freshly grated nutmeg 2 cups freshly grated Parmigiano - Reggiano cheese 8 slices (3/4 inch thick) good - quality Italian or white bread 3 to 4 tablespoons butter, melted Warm honey, for drizzling
Fresh berries of any type, for garnish A splash of Amaretto
Ingredients 3 - 4 tablespoons extra virgin olive oil half a shallot, peeled and minced 350 g raw pumpkin pulp, cut into cubes 350 - 400 ml filtered water
whole sea salt, just enough to taste freshly
ground white pepper, to taste 1 yellow pepper, cleaned, peeled and diced
fresh, cleaned oregano, for garnish dehydrated red peppers, for garnish -LSB-...]
FOR THE CHICKEN 1/2 teaspoon
ground cumin 1/2 teaspoon
ground coriander 1/4 teaspoon cayenne pepper 1 teaspoon table salt 2 pounds boneless, skinless chicken breasts, trimmed of fat (I only used two large breasts and it was fine) 1 cup plain
whole - milk yogurt (I used fat free) 2 tablespoons vegetable oil 2 medium garlic cloves, minced 1 tablespoon grated
fresh ginger
can diced tomatoes, with juice 2 teaspoons each
fresh thyme, dried oregano,
ground cumin, Spanish paprika 1
whole bay leaf
1 1/2 cups
whole milk 1 envelope dry yeast or.6 ounce
fresh yeast (1 cake) 2 cups unbleached all - purpose flour 1 tablespoon granulated sugar 1 teaspoon salt 1/2 teaspoon
ground cardamon 1/2 vanilla bean 2 large eggs, separated
There were
fresh white button mushrooms on sale at Kroger, and I had a
whole ton of lean
ground turkey I wanted to use up, so I decided to make burgers!
1 medium onion, finely chopped 1 tablespoons vegetable oil 1 tablespoon finely chopped peeled
fresh ginger 3 garlic cloves, finely chopped 1 teaspoon
ground cumin 1/2 teaspoon
ground coriander 1 teaspoon turmeric 1 teaspoon salt 1 jalapeño or serrano chile, finely chopped, including seeds (Note: if I made this again I would up it to 2 jalapenos) 2 cups low sodium vegetable broth 1 1/2 cups dried red lentils (10 oz) 1 (13 - to 14 - oz) can unsweetened coconut milk 1 14 oz can no salt added diced tomatoes 3 cups packed dark green leafy greens, like kale or spinach, roughly chopped 1 cup loosely packed
fresh cilantro sprigs Juice from 1 - 2 limes Roasted cauliflower (see recipe below) Optional Accompaniments: brown rice or
whole wheat naan
2 portobello mushroom caps, stemmed and gills scraped off extra virgin olive oil salt and freshly
ground black pepper 4 slices hearty
whole wheat bread OR 2
whole wheat buns 2 slices provolone
fresh baby spinach 1/4 cup basil pesto (homemade or purchased) 2 slices roasted red pepper (patted dry)
2 portobello mushrooms (8 oz), stems removed 1 sm zucchini 2 Tbsp olive oil, divided 1/4 c shallots, minced 1/4 tsp red pepper flakes 1/3 c Parmesan cheese 3/4 c quinoa, rinsed and cooked according to package directions 3/4 tsp salt 1 lg egg, beaten 1 c
fresh whole - wheat breadcrumbs 1/2 c oats, pulsed in a food processor until
ground, or an additional 1/2 c
whole - wheat breadcrumbs 15 hamburger buns or rolls, toasted
For the loaf — 190 g (1 cup) green lentils — 100 g (1 cup) walnuts — 60 g (1/2 cup) hazelnuts and cashew nuts — 3
ground flax seeds + 6 tablespoons water — 2 big onions, chopped — 3 cloves garlic, chopped — 120 g (1 cup) carrot, chopped — 1 medium apple, peeled and grated — 40 g (1/2 cup) oat flour — 60 g (3/4 cup)
whole wheat breadcrumbs — 1 teaspoon
fresh rosemary, chopped — 1 teaspoon
fresh thyme, chopped — 1 teaspoon chili flakes (optional)-- 1/2 bunch parsley, chopped — salt, pepper
fresh pork, turkey, or chicken chorizo sausage, casings removed 8 eggs, whisked 8 green onions, sliced 1/4 cup
fresh cilantro, chopped + extra for garnish salt and freshly
ground black pepper 8 - 10 small corn or
whole wheat four tortillas sharp Cheddar cheese, grated pico del gallo sour cream (optional) hot sauce (optional)
1.25 cups canned pumpkin (about one 15 oz can) 2 tbsp dry
whole wheat breadcrumbs 2 tbsp
fresh grated Parmesan cheese 1/2 tsp salt 1/2 tsp minced
fresh sage 1/4 tsp freshly
ground black pepper 1/8 tsp
ground nutmeg 30 round wonton wrappers 1 tbsp cornstarch Cooking spray 1 cup fat - free milk 1 tbsp all - purpose flour 1.5 tbsp butter 1/2 cup (2 ounces) crumbled Gorgonzola cheese 3 tbsp chopped walnuts, toasted
1 cup
whole wheat pastry flour 1 cup barley flour 2 tablespoons baking powder 1/2 teaspoon
ground cinnamon 1/8 teaspoon salt 1 tablespoon agave nectar 1 unsweetened applesauce cup (about 1/3 cup) 1 cup vanilla soymilk (add more as needed to thin batter) Handful of
fresh or frozen blueberries
4 boneless loin pork chops 1 cup water 1/2 cup sugar 2 tablespoons salt 6 juniper berries, bruised (lightly bashed all over with a spoon) 2
fresh habanero chiles, seeds and stems removed, chopped 1 teaspoon freshly
ground white peppercorns 1 teaspoon freshly
ground black peppercorns 1 teaspoon freshly
ground coriander seeds 3 bay leaves, crushed 4
whole cloves 1 teaspoon dried thyme
The tortilla - making method begins by cooking
whole corn kernels in lime and water for up to 10 hours and then using hand - carved lava stones to
grind the cooked corn into
fresh masa.
Coriander Bread Thins 2 cups raw cashews — soaked overnight 1 cup meat of
fresh young Thai coconut 1/2 cup Irish moss — thoroughly washed and soaked in hot water for at least 10 minutes 1 cup water from
fresh young Thai coconut or purified water 1 tablespoon honey or another sweetener of choice 3 garlic cloves — 2
whole, and 1 finely chopped 1 small chili — 1/2 of it finely chopped 2 teaspoons coriander seeds —
ground 1 teaspoon cumin seeds —
ground 1 1/4 teaspoon salt freshly
ground black pepper 3/4 cup brown flax seeds —
ground 1/8 cup
ground almonds 1 cup chopped cilantro
1 cup / 150 g almonds 15
fresh soft medjool dates, pitted 5 tbsp coconut oil, room tempered 3 tbsp maple syrup, agave syrup or clear honey 1 - 2 tsp
ground ginger 1 tsp
ground clove 2 tsp
ground cinnamon 1 cup / 250 ml
whole wheat spelt flour 1/2 tsp baking soda
ingredients SPRING LAMB STEW 2 tablespoons olive oil 1/2 cup all - purpose flour 1 and 1/2 pound lamb shoulder (large dice or cubed) 1/2 teaspoon allspice 1/2 teaspoon nutmeg 1 tablespoon tomato paste 2 cloves garlic (peeled, minced) 1/2 pound shallots (peeled, quartered) 1 pound baby new potatoes 1/2 pound carrots (peeled, large dice) 2 tablespoons
fresh oregano 2 cups red wine 2 cups tomato puree 2 cups low - sodium chicken stock 2 bay leaves 1 cup
fresh or frozen peas (if
fresh, then sucked) 1 tablespoon red wine vinegar 1/2 bunch
fresh dill (finely chopped) 1/2 bunch
fresh mint (finely chopped)
whole milk Greek yogurt (to serve) Kosher salt & freshly
ground black pepper (to taste)
ingredients POMODORO: 2 tablespoons olive oil 1 small yellow onion (peeled, grated) 2 cloves garlic (peeled, thinly sliced) 1/4 teaspoon chili flakes 1 (28 - ounce) can San Marzano crushed tomatoes 1 bunch
fresh oregano 1 bunch
fresh thyme butcher's twine Kosher salt and freshly
ground black pepper (to taste) MEATBALLS: 1 pound sweet Italian sausage (removed from casings) 1 cup
whole milk ricotta cheese 1/4 cup parmesan 1/2 cup panko breadcrumbs 1 large egg 1/4 cup parsley (finely chopped) 1/4 cup olive oil SANDWICH: 2 loaves prepared garlic bread 8 slices provolone basil leaves (thinly sliced, to serve)
ingredients SPAGHETTI POMODORO 1/4 cup olive oil (plus additional, to garnish) 1 small onion (peeled, finely diced) 2 cloves garlic (peeled, minced) 1/4 teaspoon chili flakes (optional) 1 (28 - ounce) can
whole peeled tomatoes (hand crushed) bundle
fresh oregano 1 pound spaghetti 2 tablespoons unsalted butter (softened) 1/4 cup
whole basil leaves (to garnish) parmesan (to serve) Kosher salt and freshly
ground pepper (to taste) butcher's twine
ingredients FOR THE QUICK TOMATO SAUCE: 2 tablespoons olive oil 1 yellow onion (peeled and minced) 3 garlic cloves (peeled and minced) 2 cans
whole peeled tomatoes (28 ounces) 2 teaspoons red pepper flakes Kosher salt and freshly
ground black pepper (to taste) FOR ASSEMBLY: 1 1/2 pounds ziti 1 cup
fresh ricotta 2 tablespoons olive oil 2 tablespoons parsley (chopped) 2 tablespoons basil (chopped, plus more for garnish) 1 pound
fresh mozzarella (grated, divided) 1/2 cup freshly grated parmesan cheese (plus more for garnish) Kosher salt and freshly
ground black pepper (to taste)
ingredients TIROPITA 16 ounces
whole milk ricotta 8 ounces cream cheese (softened) 3/4 cup parmesan (freshly grated) 3/4 cup Greek feta (crumbled) 1 tablespoon olive oil 2 tablespoons
fresh dill (finely chopped) 1/2 teaspoon Kosher salt 1 teaspoon freshly
ground pepper 1 package phyllo dough (thawed) 1 stick unsalted butter (melted)
Ingredients 120 g
fresh fava beans, shelled 150 g zucchini, cleaned 2 tablespoons extra virgin olive oil 2 teaspoons raw almond butter 2 tablespoons lemon juice a small handful of
fresh dill, cleaned
whole sea salt, just enough to taste freshly
ground white pepper, to taste 50 g sun - dried tomatoes, soaked in filtered water for -LSB-...]
I did not use
whole grain
fresh ground wheat flour, but it can be used.