Finally – a follow-up post of ancient grain deliciousness. Also, we made the paper! If you missed it, here we are in all our baking glory.
So far I have tried out Lisa’s pizza recipe using a quinoa-based crust, and it was fantastic. It is now my new pizza recipe for a quick mid-week meal – super filling and very healthy. In this second batch of recipes, there are a few recipes I’m still missing, so you’ll just have to enjoy the photos!
From Jan: Auntie Irma’s Barley Pilaf – Summerland version
2 cups of pot barley, rinsed twice in cold water
• Heat a large skillet. Put the barley into the hot skillet to dry & roast
2 Tablespoons coconut oil
2 Tablespoons butter
• Add the oils to the skillet and turn on the heat
1 onion, minced
1 green bell pepper, chopped
1 red bell pepper, chopped
• Add the onion and pepper to skillet and sauté for 2 minutes
1 Tablespoon of brown sugar
1 Tablespoon of fish sauce, or something salty
1 Tablespoon of white balsamic vinegar, or something sour
A dash of Frank’s hot sauce, or something spicy
Course ground black pepper
• Add flavour-making things to the skillet & mix evenly
• Put the barley mix in a well-greased casserole dish with a snug fitting lid, or a Dutch oven.
4 cups of water
• Rinse the skillet with the water
• Add the water to the barley in the casserole; put the lid on
• Bake for 90 minutes* at 325 degrees F
• Add more liquid as it cooks; ¼ cup, periodically. Use broth or water
*Cook time will depend on your casserole dish; keep the lid on.
These are named after Jennifer’s colleague Larry (surprise, surprise), who often brings them into work. She substituted ground spelt flour for the regular flour.
1 cup soft margarine (non-hydrogenated)
1.5 cups brown sugar
2 large eggs
2 tsp vanilla
Cream together until light and fluffy. An electric mixer works wonderfully.
2.5 cups flour
2.5 cups oats (1.5c quick oats + 1c large flake oats)
1 Tbsp baking powder
1 cup chocolate chips (semi sweet or milk or butterscotch)
Add to creamed mixture and mix well. Scoop onto cookie sheets using a size 30 scoop. Flatten slightly. Bake at 325’F until barely golden brown on the edges. Remove from oven, cool for five minutes then transfer to cooling rack to finish cooling. Freeze.
My optionals were:
1/2 cup hemp seeds, 1 cup coconut, 1/4 cup of flax seeds, the rest of your craisins and sunflower seeds (1/4 cup each?) I reduced the flour by 1/2 cup in order to accommodate optionals.
1/2 cup chopped nuts (walnuts or pecans or hazelnuts)
1/3 cup ground flax
1/2 cup dried fruit (raisins, cranberries, figs, and/or apricots)
1 cup flaked coconut
Note from Jennifer: Play with the amount of flour if you don’t like the product – too much makes them dry and hard to put out – too little makes them flat and greasy.
Diana’s Bread with Ancient Grains
1.25 cup warm water
2.5 tsp yeast
2 Tbsp sugar
1 tsp sea salt
1 Tbsp olive oil
1 Tbsp vital wheat gluten
1 cup spelt flour
2.25 cup unbleached white flour
Combine the flours, gluten, water, yeast, and sugar in the bowl of your stand mixed. Knead with the dough hook until you have an elastic dough. Add the salt and olive oil and continue kneading until both are fully incorporated.
Form the dough into a ball, drizzle with additional olive oil, and return the dough to the bowl. Cover the bowl with plastic wrap and set aside until doubled in size – about an hour.
Preheat the oven to 350 degrees and sprinkle cornmeal on a baking sheet. Sprinkle some flour on your work surface and turn out the dough.
Knead the dough briefly, then shape it into a ball. Place it, seam-side down, on the prepared baking sheet. Cover with plastic wrap and set aside until doubled in size – about 40 minutes.
Slash the loaf as desired, then bake until nicely browned, about 35 minutes.
Remove the loaf to a rack to cool completely before slicing.
This is what I followed by added an extra raising at the bowl and plastic wrap stage. The second rising at this stage was about 45 minutes (did not take as long as the first).
1.25 cup warm water
1 Tbsp yeast
2 Tbsp honey
1 tsp sea salt
1.5 tsp lemon juice
1.5 Tbsp grapeseed oil
3 Tbsp vital wheat gluten
2.25 cup spelt flour
.33 cup buckwheat flour
.33 cup bulgur flour
.33 cup kamut flour
NOTE: buckwheat, bulgur and kamut flour were all ground freshly from grain in a Blendtec blender.
Add water, yeast and honey to bowl and mix. Allow to proof for 5-10 minutes.
Add sea salt, lemon juice, oil and gluten to bowl and mix.
Add 1 cup Spelt flour to bowl and mix in.
Gradually add the rest of all the flours and mix together to form a dough ball.
Let rest and rise for 10-15 minutes in a warm place (about 29 C or 84 F)
Punch down, put into oiled loaf pan with corn meal sprinkled on bottom (to avoid sticking) and let rise again until dough has topped the pan by about an inch.
Bake in preheated (350 F) oven until done (about 25-30 minutes)
Before you attempt this recipe, Vanora has compiled some tips for cooking with farro.
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 1 hour
Yield: 3 dozen of cookies
From Vanora: These are a combo between a soft cookie and a muffin top. They are sweet, but not too sweet, packed with chocolate chips and farro for a chewy bite.
1/3 cup uncooked Tuscan Fields Pearl Farro
1/2 cup diced cold butter
2/3 cup unsweetened applesauce
1/2 cup sugar in the raw
1 tsp baking soda
1 tsp almond extract
1 1/3 cup rolled oats
1/4 cup boiling water
1 1/2 cup all purpose flour
pinch of salt
1/2 cup mini chocolate chips
In a small saucepan add the farro and 1 1/2 cups of water and boil for about 20 minutes until cooked.
Drain and leave to cool completely.
When the farro is cold, heat the oven to 400F.
Line 2-3 cookie baking sheets with parchment paper and set aside.
In a food processor add the butter, applesauce and sugar and blend for about 2-3 minutes until creamy.
Add the baking soda, almond extract and oats and keep pulsing, slowly adding the boiling water through the feeding tube.
Turn the food processor off and add the flour. Pulse until just combined.
Place the batter into a mixing bowl and add the cooled farro and chocolate chips – with a spatula, fold them in.
Using a medium ice-cream scoop, drop cookie dough on the prepared sheets.
Bake in preheated oven for 10 minutes or until the top is firm to touch and slightly golden.
Remove from the oven, leave to cool for a couple of minutes on the baking sheets before placing them to cool completely on wire racks.
Kim’s Ancient Grain batards
I don’t have the recipes for the incredible flavourful breads that Kim shared with us last month. I regretted not snagging extra pieces to take home. For dedication (3 days in the making and several different flours used!), attention to detail, flavour and display, I think we can agree that Kim deserves the “Star Baker” accolade for April. A wee reminder of
Leah’s Quinoa Chocolate Cake (we really demolished this one):
Judith’s Einkorn Bread (Todd reported that True Grain is working toward a new bread using Einkorn in the near future)
Kim L’s Chocolate Chip Peanut Butter Hemp Cookies (The recipe is borrowed and is a secret- sorry!)
Jo’s Vegan Banana Chocolate Chip Muffins:
Wendy’s Breakfast Cookies With Red River Cereal (Quote: I don’t know if it’s ancient grains, but it was in my cupboard for a long time)
And finally this lovely loaf of spelt and Sundried Tomato Bread, which I loved!