Flour Recipes

Baked goods using freshly ground flourRefined 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.

Nash’s Carrot Cake

Carrots

It’s carrot season! Let’s celebrate with cake.

2 cups Nash’s soft white wheat flour
2 cups organic sugar
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
3 eggs
1 1/2 cups organic light oil
2 cups grated Nash’s carrots
1 teaspoon vanilla
1 cup fresh pineapple, well chopped
1 cup organic flaked coconut
1 cup chopped nuts
6 ounces cream cheese or fromage blanc (perhaps from Mt. Townsend Creamery)
6 tablespoons butter, softened
3 cups organic powdered sugar
1 teaspoon vanilla
Chopped nuts for garnish

In a large bowl, combine the flour, sugar, cinnamon, baking soda and salt. Add the eggs, oil, carrots and vanilla; beat until combined. Stir in pineapple, coconut and nuts. Pour into a greased 13×9-inch baking pan. Bake at 350 degrees for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

Beat cream cheese and butter in a small bowl until fluffy. Add the powdered sugar and vanilla; beat until smooth. Frost cake. Sprinkle with additional nuts. Store int eh refrigerator.

Yield: 12-16 servings.

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Chard Galette

rainbow chard

A galette is an open-faced savory pastry, perfect for a dinner party or for the holidays.

1 cup Nash’s soft white flour
1 cup Nash’s hard red or triticale flour
1 teaspoon salt
1 1/2 sticks butter, frozen, then grated
1 tablespoon apple cider vinegar
1 cup ricotta cheese
Salt
3 tablespoons olive oil, divided
4 ounces mushrooms, thinly sliced
1 clove garlic or 1 garlic scape, finely chopped
1 large bunch rainbow chard, ribs and stems removed, leaves cut into bite-size pieces
Flour for parchment
1 large egg, beaten to blend
1 cup mixed fresh cilantro and basil
1 teaspoon finely grated lemon zest
1 teaspoon fresh lemon juice
Salt

Pulse flours and salt in a food processor to combine. Add butter and pulse until mixture resembles coarse meal with a few pea-size pieces of butter remaining.

Transfer mixture to a large bowl; drizzle with vinegar and 1/4 cup ice water. Mix with a fork, adding more ice water by the tablespoonful if needed, just until a shaggy dough comes together; lightly knead until no dry spots remain (do not overwork). Pat into a disk and wrap in plastic. Chill at least 2 hours. Dough can be made 2 days ahead, but keep it chilled.

Preheat oven to 400°F. Season ricotta with salt and pepper; set aside. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add mushrooms; season with salt and pepper and cook, stirring occasionally, until golden brown and crisp, about 5 minutes. Transfer to a small bowl.

Heat 1 tablespoon oil in same skillet over medium heat. Cook garlic, stirring, until fragrant, about 30 seconds. Add half of chard, season with salt and pepper, and cook, tossing, until slightly wilted. Add remaining chard and cook, tossing occasionally, until completely wilted, about 4 minutes. Remove from heat; season with salt and pepper. Set aside.

Roll out dough on a lightly floured sheet of parchment to a 14″ round about 1/8″ thick. Transfer on parchment to a baking sheet. Spread three-fourths of ricotta over dough, leaving a 1 1/2″ border. Top with reserved chard, then mushrooms. Dollop remaining ricotta over vegetables. Bring edges of dough up and over filling, overlapping as needed, to create a 1 1/2″ border; brush with egg. Bake galette, rotating once, until crust is golden brown and cooked through, 35–40 minutes. Let cool slightly on baking sheet.

Toss herbs with lemon juice and remaining 1 tablespoon oil in a small bowl; season with pepper. Top galette with herbs, zest, and salt.

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Fried Green Tomatoes

3-4 green tomatoes
1 cup plain flour, seasoned with salt and pepper
1-2 eggs, slightly beaten
Vegetable oil
Salt

Wash and cut green tomatoes into very thin slices.

Dredge with flour, dip in egg and dredge with flour again.

Heat oil in large skillet over medium heat.

Drop dredged tomatoes into hot oil and fry again until lightly browned.

Remove from oil; salt immediately.

Tip: Use ranch dressing garnished with chopped parsley as a dipping sauce.

We thank FarmFlavor.com for this recipe.

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Kia’s Buttermilk Pancakes

1 cup Nash’s whole grain soft white flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 egg
1 cup buttermilk or milk
3 tablespoons melted butter

Mix the flour with the salt and soda. Lightly beat the egg with the buttermilk and melted butter. Pour the wet ingredients into the dry and stir, but don’t over-mix. Pour the batter onto a buttered cast iron skillet over medium heat. Serve with sliced fresh fruit, cooked fruit compote, jam, homemade yogurt, or berries dropped right in the batter. Serves 2-3.

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Rhubarb-Ginger Cobbler

4 cups chopped rhubarb
1 cup rapadura sugar
2 teaspoons allspice
1/4 cup butter
1/4 cup dark brown sugar, tightly packed
1 egg
1/3 sorghum molasses
3+ tablespoons grated ginger root
2+ teaspoons ground ginger
1 teaspoon cinnamon
1/4 teaspoon dry mustard
1 teaspoon baking soda
1 1/4 cups sifted all-purpose unbleached flour
1/2 cup milk with vinegar (or buttermilk)

Put rhubarb in a bowl. Pour sugar over it and toss well to mix. Let stand in refrigerator for an hour. Drain rhubarb and discard all but 1/4 cup juice. Return to its bowl, sprinkle with allspice, and toss.

Preheat the oven to 350 degrees F. Butter a large rectangular baking dish. In a large mixing bowl, cream butter with the brown sugar. Beat the egg into the creamed mixture and add to the sorghum and ginger root. In a small bowl, mix together the ground ginger, cinnamon, mustard, baking soda, and the flour. Add in increments to the batter, stirring as you go along. Add the milk-with-vinegar and beat until smooth. Pour the rhubarb mixture into the bottom of the pan. Drop the ginger mixture by the teaspoonful on top. Bake for 30 minutes and then turn the oven temperature down to 325 degrees. Bake for another 15 minutes, until the cake is well browned. Yields 8 servings.

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Pan-Seared Halibut Steaks

Serves 2

2 tablespoons Nash’s soft white wheat flour
2 tablespoons herbes de provence
3/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil
2 wild halibut steaks, 1/2 pound each
1 garlic clove, minced
1/4 to 1/2 cup fresh lemon juice
1/4 teaspoon sugar
Zest of 1/2 lemon (for garnish)

Mix flour, dried herbs, salt, and pepper in a small dish. Rub over all sides of the fish.

Heat oil over medium heat in large sauté pan. When pan is hot but not smoking, place the fish into the pan. Cook four minutes, flip and cook another three to four minutes on the other side, until the fish flakes open.

Remove fish from pan and quickly add garlic, cooking 30 seconds. Add lemon juice and sugar, whisking to bring up the browned bits from the bottom of the pan. Simmer one to two minutes to reduce the sauce. Drizzle over fish and garnish with lemon zest.

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Rhubarb Custard

Try rhubarb in a custard for a quite enjoyable treat.

Try rhubarb in a custard for a quite enjoyable treat.

4 cups chopped rhubarb
3/4 cup sugar (or less)
2 tablespoons Nash’s white wheat flour
1 tablespoon lemon juice

Mix together and put in buttered baking dish. Bake in hot oven at 400 degrees for 20 minutes.

3 eggs
1 cup of heavy whipping cream
2 tablespoons melted butter
1/4 teaspoon ground nutmeg

Beat eggs in bowl, add cream, butter and nutmeg, and blend. Pour over hot rhubarb. Bake 20 minutes more till golden. The filling can also can be put in an unbaked pie shell and baked the same way.

margie-with-pie

Margie recommends using the tasty organic rhubarb from Lazy J Farm in Agnew — and turning it into custard pie!

We thank Nash’s own Margie Diffner for this recipe.

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Yankee Cornbread

Cornbread

A favorite way to use Nash’s corn flour: cornbread!

1 3/4 cup Nash’s yellow dent cornmeal
1 cup Nash’s red wheat flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 cups buttermilk
4 tablespoons butter
3 tablespoons honey
2 eggs

Preheat oven to 400F. Place 2 tablespoons butter into a medium-sized cast-iron pan and place the pan in the oven to melt the butter. In a medium-sized bowl combine cornmeal, red wheat flour, baking powder, baking soda and salt. Melt the remaining 2 tablespoons butter on the stovetop. In a small bowl combine melted butter from the stovetop, honey, buttermilk and eggs. Combine wet and dry ingredients and mix thoroughly.

Take the heated cast-iron pan out of the oven and spread the melted butter over the pan. Pour in cornbread batter and place in the oven. Bake for 25-30 minutes until top is lightly brown.

We thank Eliza Winne, Produce Manager at Nash’s Farm Store, for this recipe.

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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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Old-Country Soft Pretzel Sticks

Makes 4 dozen sticks

1 tablespoon dry yeast
4 1/2 cups Nash’s rye flour
1 1/4 cups warm water
1 egg, beaten with 1/2 teaspoon water
1 tablespoon honey
1 medium onion, chopped and sautéed (caraway, sesame or poppy seeds may be substituted)

In a large bowl dissolve yeast in warm water. Add honey and let proof. Then stir in 4 cups flour. Lightly oil a baking sheet.

Turn out dough onto a floured surface and knead in 1/2 cup flour until smooth. Divide dough into 48 pieces and roll each into a rope about 1/2 inch in diameter and 5 inches long. Place on prepared baking sheet. Brush with egg and sprinkle with onions. Let rise in a warm place for 20-30 minutes.

Preheat oven to 425 degree F. Bake for 15-20 minutes. Cool on wire racks.

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

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