Our favorite recipes
- Rebecca
- Apr 15, 2024
- 2 min read
Updated: Apr 20, 2024
These are a few of our favorite recipes.
Brown Butter Einkorn Chocolate Chip Cookies
by Grains in Small Places
We have LOVED everything we have made from grains in small places. Her recipes have been so helpful in our fresh milled journey. The Einkorn Chocolate Chip Cookies on her website are a staple in our freezer. They are the best chocolate chip cookie I have ever eaten. They remind me of the Nestle Tollhouse cookies we used to get in the mall. We make large batches and freeze the raw dough balls so that we can have fresh baked cookies on a whim. I've found that my kids only eat 1-2 cookies and are full and satisfied for several hours on that small snack. I do alter her recipe a little:
I only use Enjoy Life Chocolate chips because there is no wax or oily after taste and they have minimal additives in their chocolate chips.
I replace all the sugar in her recipe with Sucanat. It is more fresh than other varieties of sugar and it is very minimally processed.
Here is a link to her recipe:
Basic Dough
by Sue Becker
We have so much respect for Sue Becker and the information she has made known. She has been milling her own grain since 1992. Her basic dough is a staple in our household. We use this one recipe for sandwich bread, dinner rolls, hamburger buns, cinnamon rolls, doughnuts, garlic knots and apple filled bread. We do not add any gluten when we make this recipe, and most usually we only add 1 TBSP of sunflower lecithin to our bread.
Ezekiel Bread
by Sue Becker
Ezekiel bread is enjoyed by many because it makes a complete protein with the addition of legumes. We enjoy it broiled in the oven and slathered with a generous amount of butter. Our Ezekiel bread is NOT sprouted and does NOT contain soy beans like the Ezekiel bread found in the freezer section of many stores today. We do not believe ancient bread involved sprouting the grain first. Rain before a harvest was considered a curse in biblical times which means their grains needed to be dry during the harvest. Dried grains are a blessing from God as a natural way to feed your body during the lean years, with long term food storage.
Pizza Dough
by Grains in Small Places
Another recipe favorite from Kara at Grains in Small Places. My go-to when I don't want to cook for dinner is to thaw out some fresh milled pizza dough. I make batches as large as I can fit in my antique Ankarsrum mixer, and freeze them in ziplock bags. This pizza is DELICIOUS! I do have to alter the cooking temperature for this recipe. My oven is a gas oven and tends to burn the pizza if I cook it at 480 so I cook mine at around 400 and I check it at about 12-14 minutes to see if the underneath crust is slightly browned. Every time I make this pizza, Colby says we should open a pizza shop lol! It is THAT GOOD!
Comments