Basic Whole Grain Sourdough Bread Recipe
1
This recipe and this approach are not intended to create beautiful artisan loaves that will fill your social media feeds with ooh’s and aah’s. It is intended to create serviceable loaves that are both nutritious and delicious! This approach won’t … Continue reading
Challah Bread – An Easter Tradition
Traditionally Challah is a Jewish holiday bread, but for some reason it has become an Easter tradition at our house. Famous for it’s sweetened, egg-based dough and it’s lovely braided presentation, Challah is a great addition to any holiday meal. … Continue reading
Nonesuch Mincemeat Cookies
Mincemeat cookies are a holiday favorite at our house. They are simple to make and are simply scrumptious to eat!! As with most cookie recipes, I substitute spelt for the white flour, making a hearty cookie that is both delicious … Continue reading
Harvest Apple Cake with Spelt
Here is an autumn recipe that will delight your family. The Spelt flour makes it light and fluffy, the abundance of apples makes it moist and delicious.  Keep it simple and don’t peel the apples.  Offer it straight from the … Continue reading
Whole Grain Pumpkin Bread
My friend Jinks Greenstreet passed this recipe along several years ago, and it has become a family favorite. How can you beat the wholesome goodness of whole grain bread mixed with the wonderful flavor or pumpkin spice?? It doesn’t … Continue reading
Baked Oatmeal for Breakfast!!
I guess blogging is not quite my “thing”. Â Over a month ago I promised that I would post a recipe, and only now am I getting around to it!! Â My apologies! Â Here’s the recipe for Baked Oatmeal that my daughter … Continue reading
Chicken/Wheat Berry for Children
Since I have several children who still turn their noses up at things like avocado, mushrooms, and green pepper, here’s the variation of the Wheat berry salad that pleased them: 1 cup sprouted wheat berries 2 cups cooked chicken ½ … Continue reading
Chickado Wheat Berry Salad
Sprout 1 cup of wheat berries until of desired length. (To sprout berries: soak one cup of berries in two cups of water overnight. Drain and rinse. Spread berries out in shallow baking dish. Cover with kitchen towel. Several times … Continue reading
Quinoa, Amarinth and Corn Chowder
Serves 6 Ingredients indigenous to the New World, like amaranth, quinoa, and corn, have a natural affinity. In this soup, the amaranth and quinoa add substance and subtle flavor variations to the more familiar taste of sweet corn. Ingredients 3 … Continue reading
Wheat Berry Salad with Apples and Mint
Serves 4 to 6 Chewy wheat berries develop a juicy “squish” when marinated briefly in dressing. A citrus dressing is a particularly good complement to the tart green apple and vibrant mint tossed into the mix. The salad tastes best … Continue reading