Sweet Lavender Scones

Makes 16

3 cups Nash’s soft white wheat flour, plus more for surface
3/4 cup granulated sugar
1 tablespoon baking powder
1 teaspoon dried lavender buds
1 teaspoon kosher salt
1/2 teaspoon baking soda
3/4 cup chilled unsalted butter, cut into 1/4” cubes
1 cup plus 2 tablespoons buttermilk
2 teaspoons finely grated lemon zest
1 teaspoon vanilla extract
2 tablespoons granulated sugar
1 1/2 cups lemon curd

Arrange racks in upper and lower thirds of oven and preheat to 425. Line two baking sheets with parchment paper.

Whisk 3 cups flour and next 5 ingredients in large bowl. Add butter; rub in with fingers until mixture resembles coarse meal.

Whisk 1 cup buttermilk, zest, and vanilla in small bowl. Add wet ingredients to dry ingredients. Stir until shaggy dough forms.

Transfer to lightly floured surface; knead until dough forms, about 5 turns. Pat into 10” x 6” rectangle. Halve dough lengthwise. Cut each half crosswise into 4 squares. Cut each square diagonally in half in 2 triangles. Divide between baking sheets. Brush with 2 tablespoons. buttermilk and sprinkle with sugar.

Bake until scones are golden and a tester inserted into the center comes out clean, 13-15 minutes. Transfer to wire racks; let cool.

Serve warm or at room temperature with lemon curd.

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Posted on March 1, 2014

Gluten-Free Ginger and Apple Cornmeal Cake

8 tablespoons coconut oil
1/4 teaspoon xanathan gum
1 cup xylitol or organic sugar
1/2 teaspoon baking powder
2-3 apples, cored, cut into eighths
1/2 teaspoon baking soda
4 tablespoons fresh ginger, grated
1/2 teaspoon sea salt
3/4 cup fine cornmeal
3 eggs
3/4 cup all-purpose gluten-free flour, such as Manini’s or Bob’s Red Mill
1/2 teaspoon vanilla
1/2 cup almond milk

Melt 4 tablespoons coconut oil in skillet (preferably cast iron). Add 1/2 cup xylitol/sugar and stir until smooth, making sure to coat sides. If not using cast iron, transfer mixture to a 9” pie pan and coat sides.

In a circular pattern, lay apple wedges on bottom of pan, covering it entirely. Sprinkle 1 tablespoon grated ginger over apples, then place in oven for 15 minutes at 350 F, or until apples are tender.

Meanwhile, combine cornmeal, flour, baking powder, baking soda, remaining ginger and salt in a mixing bowl.

In a separate bowl, mix remaining coconut oil (solid) and xylitol/sugar until fully integrated and smooth. Add eggs one at a time and blend until combined. Add dry ingredients to egg mixture and mix thoroughly, but do not overwork batter. Add milk and mix until batter is smooth.

Remove apples from oven and pour batter on top, distributing evenly.

Return to oven and bake 30 minutes or until golden brown.

Let stand 10 minutes, run knife around sides of pan, and invert onto platter or cutting board. Cut and serve.

We thank chef Annie McHale of Port Angeles for this recipe.

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Posted on February 28, 2014

Baked Doughnuts

Makes 1 1/2 dozen doughnuts

1 large potato
1 egg, beaten
1/2 cup milk, scalded
2 1/2 cups Nash’s red wheat flour
1/3 cup butter, softened, plus melted butter for topping
1/2 cup honey, warmed
coconut sugar (see below)
2 teaspoons dry yeast

Cook potato in enough water to cover until tender. Drain, reserving 2
tablespoons cooking water. Mash potato.

Combine milk, butter and honey in a large bowl. Stir well and cool to
lukewarm.

Dissolve yeast in warm reserved potato water. Let proof, then add to
milk mixture. Add 1/2 cup mashed potatoes and egg, then work in flour.
Place in an oiled bowl, turn once to oil top, cover and let rise in a warm
place until light, about 1 hour.

Turn out onto a floured surface, and knead for 5-8 minutes. Roll to 1/2-
inch thickness and cut into circles using a 3-inch doughnut cutter.

Lightly oil a baking sheet. Place doughnuts on baking sheet and let rise
again for about 45 minutes.

Preheat oven to 425 degrees F.

Bake for about 12 minutes or until lightly browned. remove from oven,
brush immediately with butter and dust with coconut sugar.

Coconut Sugar
Place 1 cup unsweetened dried coconut in blender or coffee mill and process at medium speed until coconut is very fine. Store in a sealed jar and use in place of powdered sugar to dust cakes and cookies.

We thank Rodale’s Basic Natural Foods Cookbook for this recipe.

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Posted on February 28, 2014

Whole-wheat Parsnip Bread

Make tasty bread with the humble parsnip.

1 1/2 cups sugar
1 cup parsnip puree: boil parsnips until tender, whirl in food processor or blender until pureed
1/2 cup vegetable oil
1/2 cup water
2 eggs
1/2 cup plus 1/3 cup unbleached white flour
1/2 cup plus 1/3 cup whole-wheat flour (Nash’s soft white wheat flour is best!)
1 teaspoon baking soda
1/2 teaspoon baking powder
3/4 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cloves
Optional: 1/2 cup chopped nuts; 1/2 cup raisins

Combine sugar, parsnips, oil, water and eggs, and beat well. Add dry ingredients and stir until moistened. Stir in nuts and raisins if desired. Pour into a greased 9”x5”x3” loaf pan. Bake at 350 degrees 65-70 minutes until toothpick inserted in center comes out clean. Cool 10 minutes in pan before removing to a wire rack.

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Posted on February 28, 2014

Breakfast Menu: Parsnip Pancakes and Energy Boost Juice

Parsnips for breakfast? Definitely, especially if they’re in pancakes drizzled with honey yogurt sauce!

Energy Boost Juice

5 large carrots
3 small apples
1 small cylinder beets
1 leaf kale
1 cup parsley
1 cup wheat grass

Blend all ingredients and enjoy!

Breakfast Parsnip Pancakes

1/2 cups Nash’s flour
1 1/2 cups grated parsnips
1-3 teaspoons sugar
Pinch salt
1 teaspoon baking soda
2 teaspoons baking powder
1/4 teaspoon nutmeg
2 eggs, beaten
3 tablespoons butter and more for the skillet
1/2 cup milk
1 teaspoon vanilla

Mix all dry ingredients in one bowl. Mix in all wet ingredients until well incorporated. Heat a large greased skillet over medium heat and place 1/4-cup-size dollops of mixture evenly in skillet. Cook until golden brown. Serve hot off the skillet with maple syrup and butter. Also wonderful after they are cool dipped into honey yogurt sauce.

Honey Yogurt Sauce

1 cup plain yogurt
2 tablespoons honey

Mix well for a wonderful dip for fruit or just about anything.

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Posted on February 28, 2014

Breakfast Menu: Simple Strawberry Smoothie and Banana Walnut Muffins

Remember all those amazing strawberries that inundated us in June? Our marketeers now have frozen strawberries at our farmer’s markets — check the cooler and have a taste of summer!

Simple Strawberry Smoothie

Prep time: 5 minutes. Serves 2 large cups.

1 cup coconut or whole milk
1 large scoop yogurt
1 cup fresh or frozen strawberries
1/4 cup ground flax seed

In a blender or a food processor, combine all ingredients and blend until smooth.

Banana Walnut Muffins

1/2 stick melted butter
1/2 cup honey
2 large eggs
1 1/2 cup mashed very ripe bananas
1 1/2 cups freshly ground Nash’s wheat flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup coarsely chopped walnuts

Cream butter and honey with wooden spoon, beat in eggs, then thoroughly mix in bananas. Sift together flour, soda and salt and blend with banana mixture. Fold in nuts.

Grease or line a muffin tray. Bake in a preheated oven at 350 degrees for 15 to 20 minutes.

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Posted on February 28, 2014

Winter Squash Muffins

Makes 20 small muffins

Steam these squash for autumnal muffins.

3 eggs
1 cup honey
1 cup veggie oil
2 cups steamed squash
3 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon salt
1/4 teaspoon baking powder
1 teaspoon baking soda
3 teaspoons ground cinnamon
1 cup coarsely chopped walnuts
1 cup raisins

Beat the eggs until light and foamy. Add the honey, oil, squash and vanilla, and mix lightly but well. Combine the flour, salt, soda, baking powder, and cinnamon. Add to the egg/squash mixture and stir until well blended. Add nuts and raisins. Pour into greased or lined muffin tins. Bake in a preheated 350 degree F oven for 20-25 minutes. They will stay fresh for 4 days, or freeze them for up to 2 months.

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Posted on February 28, 2014

Creamy Wheat Berry Cereal

Soft white wheat berries, 1 pint package 1 1/4 cups old-fashioned rolled oats
1/2 cup raisins
2 cups milk
1/8 teaspoon salt
1 1/4 cups cooked wheat berries (see below)
2 teaspoons brown sugar
1 teaspoon ground cinnamon
1/4 cup slivered almonds, toasted in dry skillet 2-4 minutes

Bring milk to a boil in a medium saucepan over medium-high heat. Stir in oats, raisins and salt. Reduce heat to low, cover, and cook 3 minutes. Stir in cooked wheat berries (see below) and cook until heated through, about 1 minute. Sprinkle with toasted almonds and serve.

To cook wheat berries
Toast 1 cup wheat berries (optional) by baking at 375 degrees F on a baking sheet for about 10 minutes. Transfer them to a sauce pan and add 3 cups water and a big pinch of salt. Bring to a boil, reduce to simmer, and cover. After 45 minutes, taste a few after they’ve cooled. They should be chewy but not tough. If necessary, continue cooking and check the wheat berries every 5-10 minutes. When done, drain the berries in a strainer. If not using right away, store in a tightly covered container in the refrigerator for up to a week.

If you want to cook berries with rice for a pilaf (or cut the cooking time by about 15 minutes or so), soak them for 6-12 hours so the berries and rice cook at the same rate. Wheat berries taste great in both sweet or savory dishes. Have fun experimenting with them!

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Posted on February 21, 2014

Triticale Breakfast Cereal

Cooking whole grain triticale or wheat berries in the crock pot is fantastic because they can cook on low overnight and be perfect in the morning! They freeze really well too, which means we keep them in Tupperware and pull out small portions as needed to minimize cooking time on busy mornings!

You can use any of Nash’s whole grains for breakfast, but my favorite is triticale because of its hearty, nutty flavor.

Triticale Breakfast Cereal

Optional: Soak 2 cups of whole rinsed triticale or wheat berries for several
hours or overnight.

Combine in crock pot 4 cups of water with soaked (or unsoaked) whole
grains. Cook on low for 7-9 hours.

Enjoy whole cooked grain as a breakfast cereal with your favorite toppings, including bananas, cinnamon, cardamom, honey, maple syrup, yogurt, Dungeness Valley Creamery raw milk, nuts, ground flax seeds, freshly grated ginger, dried fruit, etc.

We thank Brigid Walsh for this recipe.

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Posted on February 20, 2014

Breakfast Menu: Super Protein Breakfast Smoothie and Hardy Breakfast Cookies

Breakfast cookies in real life! Photo courtesy of Andrea.

Super Protein Breakfast Smoothie
Makes 3 large cups

1/4 cup ground pumpkin seeds
1/2 cup yogurt
1/2 cup cooked quinoa grain or cooked barley
1 cup frozen strawberries
1/2 cup frozen blueberries
2 cups coconut milk or other milk

In a blender, mix thoroughly in order as written. Sip slowly and enjoy!

Hardy Breakfast Cookies
1 cup butter
1 cup steamed mashed squash
1/2 cup honey
2 large eggs
1 teaspoon vanilla
1 1/2 cup freshly ground Nash’s wheat flour
1 teaspoon baking soda
1 teaspoon cinnamon
3 cups freshly rolled oats
1 cup raisins
1 large dollop nut butter
1/2 cup grated coconut flakes
1/4 cup pumpkin seeds or sunflower seeds
1/2 cup chocolate chips (optional)
Maple syrup drizzled in last so dough is not too thick

Preheat oven to 350 degrees F. Cream butter and all other wet ingredients. In a separate bowl, mix dry ingredients, then thoroughly incorporate all until well mixed. Spoon generously on to a cookie sheet and bake for almost 10 minutes or until puffed up and golden brown.

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Posted on February 20, 2014