Whole Grain Recipes
Oatmeal to Go
Pumpkin Quinoa Muffins
Bulgur Asparagus Salad
The Recipes
Oatmeal to Go
This recipe is a great time-saver in the morning. Simply mix up the ingredients ahead of time, add hot water and go!
1/2 cup Oats, Rolled, Regular Old fashioned
2 Tbsp Almonds (Slivered)
1 Heaping Tbsp Raisins
1 to 2 tsp Sugar
1/8 tsp Cinnamon
Pinch of Salt
1/2 to 2/3 cup Milk (optional)
Combine dry ingredients in a small, wide-mouthed thermos. Pour in 1/2 cup (for firm oatmeal) or 2/3 (for soft oatmeal) boiling water or milk. Screw on top immediately.
The oatmeal will be ready to eat after 14 minutes, but should stay hot for up to an hour.
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Pumpkin Quinoa Muffins
These muffins are very moist and the added quinoa boosts the protein and offers a nice crunch.
5 Tbsp Unsalted Butter
1 1/4 cups Whole Wheat Pastry Flour
3/4 cup Brown Sugar
1 tsp Pumpkin Pie Spice
1 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Sea Salt
3/4 cup cooked* Quinoa Organic Grain
2 large Eggs
3/4 cup Unsweetened Canned Pumpkin
1/2 cup Low-Fat Buttermilk (well shaken)
2 tsp Vanilla Extract
1/4 cup Sunflower Seeds (Raw Shelled)
Place a rack in the center and preheat the oven to 400°F.
Use 1 tablespoon of the butter to thoroughly butter the muffin tins. Set aside.
Melt the remaining 4 tablespoons of butter and set aside.
In a large bowl, combine the flour, sugar, pie spice, baking powder, baking soda, and salt. Add the cooked quinoa, separating the grains with a fork to distribute them evenly.
In another bowl, beat the eggs. Add the pumpkin, buttermilk, melted butter, and vanilla. Whisk until the mixture is smooth.
Gradually stir the liquid into the dry ingredients just until the flour is incorporated. It's fine if the batter is slightly lumpy. Do not over mix.
Divide the batter among 12 muffin cups. (Each should be about 3/4 full.) Sprinkle 1 teaspoon of sunflower seeds on top of each muffin. Bake until the muffins are nicely browned around the edges and a toothpick inserted into the center comes out clean, 30 to 35 minutes. Set the tins on a cooling rack for 5 minutes. Run a knife around the edges and remove the muffins. Eat warm or cool directly on the rack. If not eating the same day, freeze for up to 3 months.
*NOTE: To cook Quinoa, bring 2 cups water to boil. Stir in 1 cup Quinoa and reduce heat to medium/low. Cover and cook for 12 minutes. Remove from heat, fluff with fork and let stand for 10-15 minutes.
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Bulgur Asparagus Salad
Yield: 2 generous servings
2/3 cup Bulgur (ALA) from Soft White Wheat
1-1/3 cups Water
1 lb. Fresh Asparagus
1/4 cup Green Onion, thinly sliced
1/4 cup Sweet Red Bell Pepper, seeded and chopped
1 medium Tomato, seeded & chopped
2-3 medium sized Fresh Basil Leaves, rolled & sliced
2 Tb White Wine Vinegar
2 tsp Olive Oil
1/4 tsp Sea Salt
1/8 tsp ground Peppercorns, Four Color Mix
In a medium-sized saucepan bring water to a boil; stir in bulgur, cover and simmer for
15 minutes or until all water is absorbed. Remove from saucepan and allow to cool. Wash and cut asparagus into 2" pieces (bite size), prepare green onion, red bell pepper, tomato and fresh basil. In a large serving bowl combine the bulgur and fresh vegetables including the basil; lightly toss.
Oatmeal to Go
Pumpkin Quinoa Muffins
Bulgur Asparagus Salad
The Recipes
Oatmeal to Go
This recipe is a great time-saver in the morning. Simply mix up the ingredients ahead of time, add hot water and go!
1/2 cup Oats, Rolled, Regular Old fashioned
2 Tbsp Almonds (Slivered)
1 Heaping Tbsp Raisins
1 to 2 tsp Sugar
1/8 tsp Cinnamon
Pinch of Salt
1/2 to 2/3 cup Milk (optional)
Combine dry ingredients in a small, wide-mouthed thermos. Pour in 1/2 cup (for firm oatmeal) or 2/3 (for soft oatmeal) boiling water or milk. Screw on top immediately.
The oatmeal will be ready to eat after 14 minutes, but should stay hot for up to an hour.
______________________________________________________
Pumpkin Quinoa Muffins
These muffins are very moist and the added quinoa boosts the protein and offers a nice crunch.
5 Tbsp Unsalted Butter
1 1/4 cups Whole Wheat Pastry Flour
3/4 cup Brown Sugar
1 tsp Pumpkin Pie Spice
1 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Sea Salt
3/4 cup cooked* Quinoa Organic Grain
2 large Eggs
3/4 cup Unsweetened Canned Pumpkin
1/2 cup Low-Fat Buttermilk (well shaken)
2 tsp Vanilla Extract
1/4 cup Sunflower Seeds (Raw Shelled)
Place a rack in the center and preheat the oven to 400°F.
Use 1 tablespoon of the butter to thoroughly butter the muffin tins. Set aside.
Melt the remaining 4 tablespoons of butter and set aside.
In a large bowl, combine the flour, sugar, pie spice, baking powder, baking soda, and salt. Add the cooked quinoa, separating the grains with a fork to distribute them evenly.
In another bowl, beat the eggs. Add the pumpkin, buttermilk, melted butter, and vanilla. Whisk until the mixture is smooth.
Gradually stir the liquid into the dry ingredients just until the flour is incorporated. It's fine if the batter is slightly lumpy. Do not over mix.
Divide the batter among 12 muffin cups. (Each should be about 3/4 full.) Sprinkle 1 teaspoon of sunflower seeds on top of each muffin. Bake until the muffins are nicely browned around the edges and a toothpick inserted into the center comes out clean, 30 to 35 minutes. Set the tins on a cooling rack for 5 minutes. Run a knife around the edges and remove the muffins. Eat warm or cool directly on the rack. If not eating the same day, freeze for up to 3 months.
*NOTE: To cook Quinoa, bring 2 cups water to boil. Stir in 1 cup Quinoa and reduce heat to medium/low. Cover and cook for 12 minutes. Remove from heat, fluff with fork and let stand for 10-15 minutes.
______________________________________________________
Bulgur Asparagus Salad
Yield: 2 generous servings
2/3 cup Bulgur (ALA) from Soft White Wheat
1-1/3 cups Water
1 lb. Fresh Asparagus
1/4 cup Green Onion, thinly sliced
1/4 cup Sweet Red Bell Pepper, seeded and chopped
1 medium Tomato, seeded & chopped
2-3 medium sized Fresh Basil Leaves, rolled & sliced
2 Tb White Wine Vinegar
2 tsp Olive Oil
1/4 tsp Sea Salt
1/8 tsp ground Peppercorns, Four Color Mix
In a medium-sized saucepan bring water to a boil; stir in bulgur, cover and simmer for
15 minutes or until all water is absorbed. Remove from saucepan and allow to cool. Wash and cut asparagus into 2" pieces (bite size), prepare green onion, red bell pepper, tomato and fresh basil. In a large serving bowl combine the bulgur and fresh vegetables including the basil; lightly toss.
