Update: I have remade this cake using sprouted spelt flour, coconut oil, and with Rapadura (evaporated cane juice) as the sweetener. Delicious! See: Spelt Lemon Cake. We haven’t enjoyed this delicious and very lemony cake since going gluten-free over a year ago. I miss it! It calls for whole wheat pastry flour. I am thinking [...]
Shaping Whole Wheat Bread Loaves
Attempting Whole Wheat Farina
Baked Burritos
Carob-Coconut Pancakes (Revised Recipe)
I made changes to my pancakes this weekend to make them lighter and fluffier. Here's the revised recipe. Carob-Coconut Pancakes 2 cups soft wheat berries, ground (or about 2-1/2 cups whole wheat pastry flour) 2 cups rolled oats, ground (or about 2-1/2 cups oat flour) 1 tablespoon aluminum-free baking powder 1/2 teaspoon sea salt (optional) [...]
Carob-Coconut Pancakes
Revised on 6/13/06 Carob-Coconut Pancakes 2 cups soft wheat berries, ground (or about 2-1/2 cups whole wheat pastry flour) 2 cups rolled oats, ground (or about 2-1/2 cups oat flour) 1 tablespoon aluminum-free baking powder 1/2 teaspoon sea salt (optional) 1/2 cup raw carob powder 1/8 teaspoon stevia powder 1/2 cup unsweetened shredded coconut 4 [...]


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