Flour Recipes

Baked goods using freshly ground flour Refined wheat has been stripped of both the bran and germ, losing as much as 80% of its vitamins and minerals and 93% of its fiber. The refining of grain began with food storage in mind. By stripping the grain of the valuable fats, the grains have a longer shelf life, but nutritional integrity is sacrificed. Whole wheat flour can provide you with a number of B vitamins, Vitamin E, protein, essential fatty acids, and important trace minerals, such as zinc, iron, copper, manganese, magnesium, and phosphorous.

Freshly milled flour is a baker’s dream. Use Nash’s stone-ground flours, including soft white wheat, hard red wheat, triticale, and rye, in these great recipes. Bake up a storm from desserts to breads, like strawberry shortcake and rhubarb crisp.

Margie’s Bran Muffins

1 cup Nash’s soft white wheat flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups Nash’s wheat bran
1/3 cup brown sugar
1/4 cup molasses or honey
2 large eggs
1 cup nonfat buttermilk (or half-&-half with 1 teaspoon lemon juice)
1 grated carrot, apple, or zucchini

Preheat oven to 400 degrees F. In large mixing bowl, sift together flour, baking soda, baking powder and salt. Stir in bran with a whisk or long-tined fork.

Beat together brown sugar, molasses, egg and buttermilk. Add the dry ingredients to liquid ones and stir to moisten, about 30 seconds. Fill each cup in a 6-cup greased muffin tin to 3/4 full and place in oven. Bake until toothpick comes out clean, about 35 minutes. Let cool on rack.

We thank Nash’s own Margie for this recipe.

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Posted on July 24, 2015

Kia’s Skillet Brownies

You can’t go wrong with cocoa powder and chocolate.

I’m not gonna pretend these are low fat or low sugar, or some kind of “healthy” brownie. But if you’re wanting the ultimate chocolate brownie fix, make ‘em and bake ‘em in a cast-iron skillet, and you won’t be disappointed!

1 1/2 cup turbinado or raw sugar
4 large eggs
2 cups Nash’s white wheat or triticale flour
1 cup Dutch-process cocoa powder
1 teaspoon salt
1 stick unsalted butter
1/.2 cup heavy cream
1 1/2 cups chocolate chips or coarsely chopped chocolate
1 tablespoon vanilla extract

Preheat oven to 350 degrees. In a large bowl, whisk together sugar and eggs. In another bowl, whisk together flour, cocoa and salt.

In a 10″ or 12” cast-iron skillet, bring butter and cream to a simmer over medium heat. Add chocolate and reduce to medium-low. Cook, stirring constantly, until chocolate has melted, about 1 minute. Remove from heat and let cool 5 minutes.

Add chocolate mixture to sugar mixture, whisking until blended (set skillet aside). Fold in flour mixture, but don’t overmix. Pour batter into skillet.

Bake for about 20 minutes. Don’t overcook, and consider that your skillet will hold a lot of heat for a while after you pull it out of the oven.

Serve warm brownies with ice cream, fresh berries and/or whipped cream! YUM!

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Posted on June 29, 2015

Kia’s Shortcake Drop Biscuits

Better take care of that strawberry shortcake craving while the season is here!

These biscuits are easily prepped in 10 minutes, and take less than 15 to bake, so they’re a go-to for last minute desserts. Feeding a crowd? Double the batch, by simply doubling all the ingredients.

1 1/2 cups Nash’s soft white wheat flour
1 1/2 cups Nash’s red wheat or triticale flour
1/2 cup Nash’s wheat bran (optional)
2 tablespoons baking powder
1/2 teaspoon salt
2 tablespoons raw sugar
1 1/2 sticks (3/4 cup) cold/frozen butter, grated
1 1/4 cup buttermilk or raw milk (use 1 1/2 cup milk if you use optional bran)

Preheat oven to 350 degrees. Combine all dry ingredients, and then thoroughly work in grated butter. Add milk and mix into thick batter using wide strokes. Don’t over-mix. Drop biscuits onto ungreased baking sheet, and bake for about 12-15 minutes, until just showing some golden color. Makes about 15-18 biscuits.

Tip: Omit the sugar for savoy breakfast biscuits.

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Posted on June 16, 2015

Kia’s Oatmeal Chocolate Chip Cookies

What’s your favorite flour to use for these amazing cookies?

I’m not gonna lie, I’ve eaten these nutritious cookies before for breakfast, lunch, dinner and snack! Sweetened with honey and loaded with nutrient-rich grains, dried fruits and nuts, Kia’s Cookies are as easy to make and share!

1 cup butter (or 1/2 cup butter and 1/2 cup applesauce or pureed squash, etc.)
1 large glob peanut butter or almond butter (approx 1/4 cup)
1 cup honey
2 eggs
1 splash vanilla
1 1/2 cup Nash’s wheat flour (white, triticale, or red)
1 cup Nash’s wheat bran
1/2 cup shredded coconut
1/2 teaspoon salt
2 teaspoons baking soda
3 cups rolled oats
Extra goodies: approximately 1/4 cup each dried cranberries, raisins, nuts, flax seeds, crystallized ginger, chocolate chips—you get the idea.

Preheat oven to 350 degrees.

Let butter soften on the counter, then add peanut butter, honey, vanilla, and eggs, and mix well. (Honey measuring tip: quickly coat measuring cup or spoon with olive oil, and then portion honey. It will slide off tools easily, with no mess.)

Combine dry ingredients, except for extra goodies. Add to wet bowl and mix thoroughly. Then mix in extra goodies.

Eat some cookie dough, while also spooning some onto baking sheet. These cookies don’t spread too much when cooked, so shape accordingly. Bake for 15-18 minutes, and don’t overcook! Makes about 24 cookies.

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Posted on June 16, 2015

Kia’s Skillet Cornbread

This is super simple to make, and can be altered in lots of different ways, depending on your mood!

1 cup Nash’s cornmeal
1 cup Nash’s white wheat flour (or triticale flour or red wheat flour)
1/2 teaspoon salt
4 teaspoons baking powder
1 tablespoon raw sugar
1 egg
1 cup raw milk
1/4 cup melted butter

Combine wet ingredients and mix them into thoroughly combined dry ingredients. Slather butter or bacon grease into 8” cast iron pan and bake at 350 degrees for about 30 minutes.

Variations:

Add a teaspoon each of chilli powder and ground cumin to the dry mix.
Grate or dice chunks of cheese and gently fold into batter before putting into pan.
Gently fold roughly chopped fresh cilantro, basil or parsley into the batter.
Gently fold about a cut of chopped peppers, leeks, onions, green onions, corn kernels or other veggies into the batter.
Use coconut oil instead of butter.
Top the batter with thinly sliced colorful peppers for a beautiful presentation.

We thank Nash’s own Kia for this recipe.

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Posted on June 1, 2015

Mother’s Day Quiche with Leeks and Bacon

Farm-fresh pastured eggs make this Mother’s Day treat eggstra special!

Crust
2 cups Nash’s soft white flour
2/3 cup butter, chilled, chopped
1 egg yolk

Filling
1 1/2 tablespoons butter
1 large leek, cleaned and thinly sliced
6 1/2 ounces rindless bacon, chopped
2 tablespoons chopped fresh flat-leaf parsley leaves
1/2 cup grated cheese
4 Nash’s eggs
1/2 cup milk

Combine flour and butter with a fork or in a food processor until mixture resembles fine breadcrumbs. Add 2 tablespoons chilled water and egg yolk. Process until dough just comes together. Turn pastry onto a lightly floured surface. Knead until just smooth. Shape into a disc. Wrap in plastic wrap. Refrigerate for 30 minutes.

Melt butter in a frying pan over medium-low heat. Add leek and bacon. Cook, stirring occasionally, for 10-12 minutes or until leek is soft. Remove from heat and stir in parsley. Let cool. Preheat oven to 350 F. Grease a standard glass or ceramic pie dish.

Roll out pastry between 2 sheets of baking paper to form a 12 inch circle. Line base and side of prepared dish with pastry, trimming excess. Place dish on a baking tray. Line pastry with baking paper. Fill with uncooked rice or ceramic pie weights. Bake for 10 minutes. Remove baking paper and rice or weights. Bake for 10 minutes or until pastry is golden brown. Cool for 5 minutes.

Spoon leek mixture into pastry. Top with cheese. Whisk eggs and milk together in a separate bowl, and season with salt and pepper. Pour over leek mixture. Bake for 30 minutes or until top is golden brown. HAPPY MOTHER’S DAY!

Recipe adapted by Virginia Newman from Taste.com.

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Posted on May 7, 2015

Asparagus Leek Soup

1 1/2 pounds asparagus
3 cups chicken broth
3 tablespoons butter
1 cup minced leek
2 gloves garlic, minced
3 tablespoons flour
1 cup half-and-half or raw milk
3/4 teaspoon thyme
1/4 teaspoon pepper
1/3 cup parmesan cheese (optional)
Splash lemon juice (optional)

Cut asparagus into 1-inch chunks and simmer in chicken broth for about 5 minutes, until tender. In a small saucepan, melt butter and sauté leeks and garlic for five minutes on medium-low heat. Add flour and cook for one more minute.

Add the flour mixture to chicken broth and stir until thickened. Blend everything together until semi-smooth. Then return soup to sauce pan, add raw milk, thyme, and salt and pepper. Simmer everything for five minutes and then top with optional parmesan and lemon juice.

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Posted on April 13, 2015

Nettle Cake with Lemon Frosting

These nettles are too sweet to sting.

For the Cake
2 cups, packed, raw young nettle leaves (use gloves!)
3/4 cup unsalted butter, softened
3/4 cup granulated sugar
3 eggs
2 teaspoons vanilla extract
Zest & juice of 1/2 lemon
2 cups Nash’s white wheat flour
2 teaspoons baking powder
1/2 teaspoon salt

For the Frosting
2/3 cup butter, softened
2 1/2 cups powdered sugar
Zest & juice of 1/2 a lemon
Frozen berries, any kind
Lemon zest

Preheat oven to 325F. Grease and line two 7” round cake tins. Using rubber gloves, wash stinging nettles and remove stems. Place in boiling water for 3-4 minutes to remove sting. Refresh under cold water, drain and puree in a blender.

In large bowl, cream butter and sugar until fluffy. Beat in eggs, then nettles, vanilla, zest and lemon juice. Sift in flour, baking powder and salt and stir to combine. Spoon into prepared tins, push to edges and level, then bake for 25 minutes until inserted skewer comes out clean. Cool completely.

To make the frosting, in large bowl, cream butter until fluffy. Add sugar and beat. Beat in zest and lemon juice to make a frosting consistency and beat again. Spread some between cake layers and sandwich together. Cover with remaining frosting and decorate with berries and lemon zest.

The batter…

…the cake before frosting…

…and the cake after frosting (and tasting!).

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Posted on March 31, 2015

Vegetable Tempura

Raw veggies are absolutely lovely, but sometimes it’s fun to mix it up with tempura for a special occasion.

Serves four to six as an appetizer.

Dipping Sauce
2 scallions, minced
1/4 cup soy sauce
1/4 cup water
2 teaspoons rice vinegar
2 tablespoons honey
1 tablespoon grated ginger root
2 minced garlic cloves
1 teaspoon dry mustard

Batter
2 cups all purpose flour
4 teaspoons baking powder
2 cups cold water
1/4 cup dark sesame oil

Veggies
5 cups seasonal fresh veggies, such as broccoli, zucchini, carrots, sweet potatoes, mushrooms, etc.

For the dipping sauce, combine the scallions, soy sauce, water, vinegar, honey, ginger, garlic, and mustard in a bowl. Cover and refrigerate for an hour to let the flavors blend.

For the batter, mix together the flour and baking powder. Add the cold water and sesame oil all at once and whisk until the consistency of pancake batter and very smooth. Refrigerate until ready to prepare the tempura.

Blot the vegetables dry, season with salt and pepper and dip into the batter. Coat them evenly.

Pour the oil into a tall pot to a depth of 3 inches. Heat over medium heat until around 350 degrees F. Work in batches to avoid crowding. Slip the batter-coated vegetables into the hot oil, deep-frying until the batter is a golden brown and puffy, 3-4 minutes. Turn the veggies so they cook evenly. Remove from the pot with tongs. Drain on an absorbent towel. Serve with dipping sauce.

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Posted on December 23, 2014

Pumpkin Cornmeal Biscuits

1/4 cup butter
1 1/2 cups Nash’s white flour
1/2 cup Nash’s cornmeal (either coarse or medium grind)
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons brown sugar, packed
1/2 cup pumpkin puree
3/4 cup plus 2 tablespoons apple cider or apple juice

Preheat the oven to 425 and oil a baking sheet. Cut the butter into small pieces and place in a medium bowl. Sift in the flour, cornmeal, baking powder, baking soda and salt. Add the brown sugar and mix until lump-free.

In a blender or food processor, combine the pumpkin puree and the cider or juice. Pour into the flour mixture and stir briefly, just until well blended. Drop the biscuits by 1/4 cups onto the baking sheet 1-2 inches apart.

Bake for about 20 minutes, until puffed and very slightly brown around the edges and a toothpick tests clean. Serve immediately.

This seasonal recipe comes from the Moosewood Restaurant New Classics cookbook.

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Posted on December 23, 2014