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Cinnamon Walnut Coffee Cake

Makes one 9×13 inch cake. This is incredibly delicious- topping is crumbly so serve it on a plate!

Topping:

  • 1/4 cup Red Cat Farm whole wheat flour
  • 5 teaspoons cinnamon (1 2/3 Tablespoon)
  • 1/3 cup vegetable oil
  • 1/4 cup packed brown sugar
  • 2 cups coarsely chopped walnuts
Place flour, sugar, oil, cinnamon, and walnuts into bowl and blend together. Set aside. Preheat oven to 350 degrees. Grease baking pan.

Coffee Cake:

  • 2 cups Red Cat Farm whole wheat flour
  • 1/4 cup packed brown sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 large egg
  • 1 cup buttermilk (or put 2 TBSP vinegar into cup and then fill to 1 cup with regular milk)
  • 1/2 cup vegetable oil
  • 1/2 teaspoon vanilla extract
Place dry ingredients into bowl and whisk together to combine. Place all wet ingredients into small bowl and whisk to blend. Add wet mixture to dry ingredients and stir just until combined. Do not overmix. Pour batter into prepared pan, sprinkle topping onto batter evenly. Bake at 350 degrees for 45-55 minutes or until a toothpick comes out clean. Cool, cut into portions. Can be wrapped and frozen for up to 3 months.

Swedish Rye Bread

Ingredients

  • 1 cup hot milk
  • 2 1/2 teaspoons salt
  • 2 tablespoons molasses
  • 2 Tablespoons soft butter
  • 1 cup water
  • 1 cake yeast or equivalent dry
  • 3 1/2 cups sifted Red Cat Farm White Whole Wheat flour
  • 1 tablespoon caraway seed (optional)
  • 2 cups Red Cat Farm rye flour

Instructions:

Pour milk over the salt, molasses, and butter. Add the water. When cooled to lukewarm add the yeast and white wheat flour and beat until smooth. Stir in the caraway seeds. Gradually add the rye flour and mix to make a medium stiff dough. The dough will be sticky. Turn onto a floured surface and knead until smooth, about 10 minutes. Place in an oiled bowl, cover, and let rise about 2 hours until doubled. Punch down and let it rise again. After the second rise, turn the dough out and shape into 2 oblong loaves. Place on an oiled cookie sheet that has been sprinkled with cornmeal. Let rise until doubled. Bake in a 350-375 oven for 30-40 minutes.

Old World Rye Bread

Ingredients:

  • 2 cups Red Cat Farm rye flour
  • 1/4 cup cocoa
  • 2 cakes yeast or equivalent dry yeast
  • 1 1/2 cups warm water
  • 1/2 cup molasses
  • 2 teaspoons salt
  • 2 Tablespoons caraway seeds (optional)
  • 2 Tablespoons very soft butter
  • 2 1/2 cups Red Cat Farm White Whole Wheat flour

Instructions:

Combine rye flour and cocoa. Dissolve the yeast in 1/2 cup warm water. Combine molasses, remaining 1 cup warm water, salt and caraway seed in a large bowl. Add the rye flour and cocoa, the yeast mixture, butter, and 1 cup white whole wheat flour. Beat the dough until it is smooth. Spread the remaining 1 1/2 cup flour on a breadboard ( or counter) and knead it into the dough. Add more flour if necessary to make a firm dough that is smooth and elastic. Place in an oiled bowl, cover, and allow to rise —it will double in about 2 hours. Punch the dough down, shape it into a round loaf and place on an oiled sheet pan that has been sprinkled with cornmeal. Let it rise for 50-60 minutes, then bake at 350-375 degrees for 35 to 40 minutes. The loaf should sound hollow when tapped if it is done. We always sliced an X into the top of the loaf before putting it into the oven.

Baked Oatmeal

About 6-8 hours ahead of time, or overnight, mix together 6 cups rolled oats with 2 1/2 cup milk or milk substitute and refrigerate, covered.

Mix together in a bowl:

  • 1 cup oil
  • 1 1/2 cup brown sugar
  • 3 eggs

To the above mixture add:

  • Soaked rolled oats
  • 1 Tbsp plus
  • 1 1/2 tsp baking powder
  • 3/4 tsp salt
  • 1 tsp cinnamon
Pour batter into greased 9×12” pan. Bake at 350 for about 30-35 minutes until a toothpick inserted in the center comes out clean. The cake will remain moist. Refrigerated, this cake will keep for a week or so. The recipe can be reduced to make a smaller amount, or increased to make 2 pans.

Pumpkin Spice Variation

For pumpkin spice, add about 3/4 cup pumpkin puree to the oil and sugar mixture Then add the following along with the cinnamon:
  • 1/2 tsp ginger
  • 1/8 tsp cloves
  • 1/8 tsp allspice

Pina Colada Variation

Add a small (tuna fish sized) can of crushed pineapple, drained somewhat and about a cup of coconut flakes. Brown sugar may be reduced a bit to compensate for the sweetness of the coconut if it is sweetened.

Peanut Butter Variation

Swap the oil for creamy peanut butter. Add raisins and chopped walnuts and appropriate spices to make oatmeal cookie flavor. Add chocolate chips or fruit.

Wheatberry Cooking Instructions

Red Cat Farm grows hard red winter wheat with a protein content of about 14%, and this type of grain takes a little more cooking to make it soft and edible. Soft wheats may take less cooking time, but both grains absorb a lot of water to go from the dry, hard kernel to a plump, edible berry.

To cook the hard red wheat berries, for this pudding or for other uses:

Measure out berries, cover with water, stir the berries, then skim off any that float or any chaff that might be evident. You may use this water to cook the berries or if you wish, pour off and replace with fresh water.

Be sure there is 2-3″ of water above the layer of wheat berries.

Cover and bring to a full boil, then turn off the heat and allow the pot to sit for at least 2 hours, longer is OK. If you need to add more water so that the berries are covered with 2-3″, do that now. (Scraping dry stuck berries out of the pan is no fun, so be sure there is plenty of water.)

Then return the berries to a boil and cook for at about 45 minutes, or until the grain has a texture to your liking. It will always have a little “pop” when you chew it, but it should be soft enough to be pleasant to eat.

Drain the berries well. At this point they can be refrigerated (they stay good for a long time in the fridge) or used for any recipe.

Wheatberry Salad

with Kale and Cranberries

Makes about 4 servings.

Cook 1 cup raw wheatberries in plenty of water until the grain is soft but still has texture—about 1 hour or longer. One cup raw wheat berries should give you about 3 cups cooked. Drain berries and set aside to cool.

In the meantime, chop raw kale in a food processor or by hand so that you have 4 cups chopped then sprinkle with 1 tsp salt and toss. Put the kale into a colander to drain any liquid that may come from the salted kale.

Make the dressing by whisking together 2 TBSP olive oil, 1/4 cup cider vinegar, and 2 TBSP honey. Combine the cooled berries with the kale, 1/2 cup dried cranberries, 1/4 cup finely chopped onion, and the dressing.

Toss together, chill and serve!

(You may double the dressing amounts to make a juicier salad)

Wheatberry Pudding

Ingredients:

  • 2 cups raw berries (makes about 6 1/2 cups cooked)
  • 6 cups whole milk
  • 3/4 cup, more or less, sugar
  • 2 tsp vanilla
  • Cinnamon

Instructions:

Cook 2 cups wheat berries, drain, put into a crockpot. Add 6 cups milk to the cooked berries.

At this point you may use an immersion blender to chop some of the grain into smaller pieces in the milk mixture–leaving the berries whole is OK too. Wipe the splashes of milk off your kitchen surfaces :>)

Cook the mixture, lid off, for 6-8 hours, stirring every once in a while. At first the mixture won’t appear to be thickening, but about halfway through the process, you will begin to see a skin forming on the top, so just stir it in each time and it will dissolve. I turned the crockpot on high for about 5-6 hours, then down to low as the mix began to thicken.

When the pudding is nice and thick, add the sugar and vanilla and stir in well, then add cinnamon if desired. The pudding will thin slightly when you add the sugar, so that’s why you want it thick to start with.

(The original recipe, doubled, used 1 cup maple syrup instead of sugar. It also called for a 4″ strip of orange zest and a stick of cinnamon to be added to the cooking mixture. It also didn’t call for a crockpot, so if you’re into standing at the stove for an hour or more, stirring the mixture regularly, do that instead of the crockpot thing.)

Warm Wheatberry Salad

with Mushrooms and White Wine

Ingredients:

  • 1 cup wheatberries
  • 1 tablespoon extra-virgin olive oil
  • 1/2 cup chopped white onions
  • 1 cup sliced mushrooms
  • 1/2 cup white wine
  • 2 teaspoons coarsely chopped parsley
  • Salt and freshly ground black pepper

Instructions

Rinse the wheatberries by placing them in a strainer and running them under cold water. In a large soup pot, bring 2.5 quarts of water to a boil. Add the wheatberries and simmer for an hour or more until softened to al dente texture. Drain them and set aside in a bowl to cool to room temperature.

In a medium skillet over low heat, heat the olive oil. Add the onions and cook, stirring frequently, for about 3 minutes or until they are translucent. Stir in the mushrooms and cook for 1-2 minutes or until they begin to sweat. Add the white wine and simmer for 10 minutes until the wine is mostly absorbed.

Add the onions and mushrooms to the wheatberries in a large bowl. Add the chopped parsley, and a pinch of salt and pepper. Serve warm. This salad will keep in the fridge for up to a week, and makes excellent leftovers for cold lunches during the week.

Quinoa Chocolate Cake

w/ Buttercream Frosting

2-8” layers or 1-9×13” pan. Grease and line bottoms of pans with parchment or waxed paper. From deliciousliving.com

Cake Ingredients:

  • 2/3 cup quinoa
  • 1 1/3 cups water
  • 1/3 cup milk or almond milk
  • 4 large eggs
  • 3/4 cup butter (or Earth Balance or similar) melted and cooled
  • 1 tsp vanilla
  • 1 1/2 cup sugar
  • 1 cup unsweetened cocoa powder
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt

Cake Instructions:

Cook 2/3 cup well-washed quinoa in 1 1/3 cups water; bring water and quinoa to boil, cover and simmer for 10 minutes, then turn off burner and leave covered pan for another 10 minutes. Fluff with a fork and cool.

Preheat oven to 350. In a blender or food processor, blend milk, eggs, and vanilla. Add 2 cups cooled quinoa and butter, blend until very smooth, scraping sides of food processor as needed. (I prefer to blend quinoa with only part of the liquid at first to allow the quinoa to be chopped up easier, then add the remaining liquid)

In a medium sized bowl, combine sugar, cocoa, baking powder, baking soda, and salt, and then add quinoa mixture and mix well.

Divide batter between pans or in one larger pan, bake for 40-45 minutes or until center tests done. Remove from oven, cool 10 minutes, then gently invert pans and allow cakes to drop out. These cakes are very tender and break easily. Cool, then frost.

Buttercream Frosting Ingredients:

  • 1 1/4 cups butter (or Earth Balance or similar)
  • 3 3/4 cups powdered sugar
  • 1 tablespoon vanilla
  • 2 tablespoons cocoa powder
  • A little milk or almond milk if needed

Buttercream Frosting Instructions:

Cream butter and sugar and cocoa until blended, add vanilla and milk or more powdered sugar if needed to make the right consistency.

Dark Chocolate Cake

Makes 2-8 or 9”round or 1-9×13 pan. Grease pans(s),line with waxed paper on bottom.

In a bowl combine these dry ingredients:

  • 1 3⁄4 cup whole wheat flour
  • 2 cups sugar
  • 3⁄4 cup baking cocoa
  • 1 1⁄2 tsp baking powder
  • 1 1⁄2 tsp baking soda
  • 1 tsp salt

In a bowl combine these Wet ingredients:

  • 2 beaten eggs
  • 1 cup milk
  • 1⁄2 cup vegetable oil
  • 2 tsp vanilla

Add wet ingredients to the dry. Beat for 2 minutes, medium speed, (or 2 minutes by hand) scraping the sides of the bowl often. Bring 1 cup water to a boil. Add boiling water to the batter and stir until the water is incorporated–-batter will be thin. Pour batter into pan(s). Bake at 350 for 30-40 minutes, cool for 10 minutes, then invert pan onto rack. The cake should begin to pull away from the sides of the pan and the center of the cake will not stick to an inserted toothpick. Do not over bake.

Easy Whole Wheat Scones

Heat oven to 350 degrees.

Sift or mix together:

  • 1 1/2 cups whole wheat flour
  • 2 tsp baking powder
  • 2 Tablespoons sugar

With a pastry blender, cut in 4 Tablespoons butter. In a half cup measuring cup break 1 egg, then add milk to make a generous 1/2 cup. (You may need a bit more to make the dough) Pour this into a bowl and beat together until well mixed.

Add the egg and milk to the dry ingredients and stir to make a soft but not sticky dough (This is where, if the dough has dry spots that you cannot adequately moisten, you may need 1-2 TBSP more milk). The least mixing makes the tenderest scone.

Turn dough onto a floured board and knead a few times, then press dough into a circle so that the dough is at least 1/2 inch thick.

Cut scone circle into 6 (or whatever you wish) slices and carefully transfer them to a greased baking sheet, arranging them in a circle again with sides not quite touching.

Bake for about 15-20 minutes until the scones are lightly browned and done.

Easy Artisan Bread

Makes 4 loaves.

Make the dough: 3 cups lukewarm water, 1 1/2 TBSP yeast, 1 1/2 TBSP salt, about 6 1/2 cups whole wheat flour. Put water, salt, yeast into large bowl, add flour and stir until the ingredients are combined. The dough should be loose and very wet. You do not have to knead the dough.

Cover with a towel or loose plastic and allow to sit for at least 2 hours, up to about 5 hours at room temperature. The dough will rise, and may even collapse. After this first rise, the dough may be shaped immediately or kept tightly covered and refrigerated for up to 2 weeks.

To make the bread: Cut or pull off a grapefruit sized lump of dough and using a little flour on your working surface, bring the edges of the dough to the center and press, working around the lump, to make a round loaf. Turn the loaf over and place on a peel or overturned baking sheet coated with cornmeal. Allow the loaf to rest for at least 40 minutes, uncovered. During this time the loaf will not rise much.

About 20 minutes after the loaf was shaped, turn the oven on to 450 (or less depending on your oven) and put a baking stone onto the top rack. If you don’t have a baking stone, use a baking sheet. On the bottom rack, put a baking pan filled with hot water.

Dust the loaf with flour and slash an X with a serrated knife the top of the loaf. Slide the loaf from the peel or overturned baking sheet onto the baking stone or baking sheet in the oven, and bake for about 30 minutes until the crust is brown and firm to the touch. Cool on a wire rack.