New Website and Blog

31 Jul

Have you been missing our posts? We have a new, easier to navigate website filled with lots of good information about whole grains, whole wheat and gluten-free eating.  It’s also now where you’ll find our recipe blog and our online store.
If you would like notifications from us on new posts, please go here (go where?) and sign up for email notices. Hodgson Mill Blog subscription.

New Hodgson Mill Blog

7 Jun

Have you been missing our blog alerts?

It’s not your fault we have actually launched a new website and our blog has moved.

To catch up on what our bloggers are doing please go to HodgsonMill.com and click on the blog at the top of the home page.

To be notified of our new blogs click on the RSS Feed on the blog page or click here .

WEBSITE

Have a Grain Day!

Hodgson Mill

Gluten Free Lemon Lavender Snaps

16 May

tart-sweet-lemon-lavender-crisps-web

I’m just about ready to believe that spring is here to stay. Maybe I can even give my trusty jar of cinnamon a rest, as it’s become considerably depleted from all my winter baking. I think it’s time to break out some new, fresh herbs and spices and bright fruit flavors.

say-hello-to-spring-with-gluten-free-lemon-lavender-snaps-web

These crisp, buttery morsels I developed are made with the super-convenient Hodgson Mill Gluten Free Cookie Mix. They’re infused with bright, tart, lemon and spicy, floral, lavender. Even more lemon and lavender are mixed together to make a smooth, lilac-colored glaze topping. The result is a boatload of crispy, beautiful, bite-sized gluten free cookies you’ll want to pop into your mouth, one after another.

lemon-and-lavender-look-&-taste-delicious-together-web

Be sure you use food-grade lavender, available in spice aisles, bulk bins or online. If you grow it and dry it yourself, and you’re sure there’s nothing on it you wouldn’t mind eating, like exhaust, pesticides, or anything else that can happen to a lovely lavender bush out in the wild, there’s nothing to stop you from using some from last summer’s harvest.

Grinding lavender to powder is fun easy – and it makes your kitchen smell great, too. You can either use a mortar and pestle, if you have one, or a spice grinder. A coffee grinder that is wiped very clean works, too. In the picture below, the lavender on the left was ground in a coffee grinder, and the lavender on the right was done with a mortar and pestle. Some longer fibers are left in mortar-and-pestle grinding that would get chopped in an electric grinder, but both were similar and worked just fine for these purposes.

ground-lavender---mortar-&-pestle-on-left,-grinder-on-right-web

With lemons zested and juiced, lavender ground and divided (some for cookies and some for glaze), and butter or shortening softened, it’s time to mix up the dough. Using a mixer, blend the shortening, cookie mix, lavender, and zest until it looks like fine, sandy crumbs. (Start your mixer on low because the mixture is a little dusty at first.) Then add lemon juice and vanilla and beat until the crumbs join forces to become bigger crumbs, and then finally come together in a ball of dough.

cookie-dough-mixing-montage-web

I found this dough very easy to work with – not too sticky, not too delicate. You might even forget it’s gluten free. Rolling it out is even easier if you refrigerate the dough for an hour or two first, or even overnight. It also gives the flavors time to meld. I recommend rolling dough out between parchment or waxed paper for easy cleanup and less sticking.

rolling-out-lemon-lavender-cookie-dough-web

Make sure the dough is rolled out to a uniform ¼ -⅜ inch thick. If it’s under ¼ inch, it will brown or burn quicker, and anything over ⅜ – ½ inch takes longer to cook, so if the dough is not rolled out uniformly, you could have some thinner cookies that are deeply browned on the same sheet as some thick cookies that are barely cooked through. I hate when that happens.

cutting-coin-sized-snaps-web

Slip your cookies into the oven for a quick bake, and let them cool completely when they come out. Meanwhile, whip up the lemon lavender glaze. Sift the powdered sugar into the reserved lavender, add lemon juice, and whisk. That’s it! Cover it until you use it, because the top dries quickly, like it will on the cookies.

Yum! These crisp, bite-size cookies, with their tart, sweet glaze and relaxing, but energizing perfume, make an easy pop-in-your-mouth dessert and are perfect with a cup of tea. If it’s still wintry where you are, or if you’re just not quite ready to give up the comfort of cinnamon, you can try these Orange Cinnamon Walnut Cookies which you can also make with a box of Gluten Free Cookie Mix.
Personally, it’s all spring for me from here on out.

close-up-of-lemon-lavender-deliciousness-web

Gluten Free Lemon Lavender Snaps

½ cup butter or butter-flavored shortening, softened
1 box Hodgson Mill Gluten Free Cookie Mix
2 Tablespoons lemon zest (from 1 large lemon)
3 Tablespoons dried lavender, finely ground, divided
½ teaspoon vanilla
2 Tablespoons lemon juice

Lemon Lavender Glaze

4 teaspoons lemon juice
2 scant teaspoons ground lavender (taken from the 3 Tablespoons already ground)
½ cup + 2 Tablespoons powdered sugar, sifted

Grind all 3 tablespoons lavender to a fine dust in coffee grinder or with mortar and pestle. After grinding, reserve 2 scant teaspoons in a separate small bowl, for use later in making the glaze.

In a large bowl, use an electric mixer to blend together butter or shortening, lemon zest, remaining ground lavender (about 1 ½ tablespoons) and cookie mix. Start on low, as the mixture can kick up dust in the beginning. The mixture will become fine, sandy crumbs. Add lemon juice and vanilla and beat again until the dough becomes thick, sticks together when pinched, and starts to form into a ball. The mixer may struggle a little to get through the thick mixture. Mix well, at least 1-2 minutes.

Refrigerate dough for 1-2 hours or overnight, if desired. When ready to bake, preheat oven to 300° F. Sandwich the dough between parchment or waxed paper and roll to a uniform ¼-⅜ inch thickness. Use small cookie cutters to cut out 1- to 2-inch rounds or other small shapes like Easter eggs.

Transfer cookies to a lightly greased or parchment paper-lined cookie sheet. Bake 11-13 minutes for 1-inch cookies or 12-14 minutes for 1 ½ – 2-inch cookies. Check often and take out when tops look dry and edges are barely browned. Transfer to a wire rack to cool.

To make lemon lavender glaze, take 2 scant teaspoons ground lavender, reserved from initial grind, and whisk with sifted powdered sugar and 4 teaspoons lemon juice. The glaze will be thin and appear a dark lilac color. Glaze the cookies once they’re completely cooled. Glaze will harden and become shiny upon drying.

Notes: Makes 36-48 1- to 2-inch cookies. Cookies keep 4-5 days in tightly sealed container. Cookies can be made vegan by using a vegan shortening such as Earth Balance.

Other shape options:
• Roll the dough into balls the size of small marbles and place on the cookie sheet. If left round, the cookies will spread and the tops will crack. (Flavor is not affected.)
• Roll the dough into balls the size of small marbles and place on the cookie sheet. Flatten dough with a thumb or finger before baking.

French Country Buckwheat Crepes with Balsamic Strawberry Filling

14 May

french country buckwheat crepes with balsamic strawberries, greek yogurt, and honey
Just in case you can’t make it to a Paris crêperie this weekend, why not practice your crepe twirling and flipping skills in your own kitchen? They’re surprisingly easy to make, and they taste decadent wrapped around fresh sweet strawberries and creamy Greek yogurt.  This recipe comes from the Hodgson Mill Whole Grain Baking Book. This classic baking book has over 400 recipes, 100 of which are gluten free. I’m having a lot of fun exploring it!

These crepes are made almost completely with Hodgson Mill Buckwheat Flour, which imparts a fragrant, earthy, flowery flavor and smooth delicate texture to these versatile crepes. It’s also a naturally gluten-free flour.  I made two batches of crepes side by side, one using Hodgson Mill Naturally White Flour as the complement, and one using Hodgson Mill Gluten-Free Baking Mix, and both were equally great successes. So you can choose your own crepe-making adventure.buckwheat crepes, gluten-free or conventional - choose your weapon

Buckwheat is a naturally gluten-free grain, however, Hodgson Mill Buckwheat flour is not certified gluten-free right now because it may have gluten residue from the milling and packaging equipment it shares with our other wheat products. Therefore, it may not be suitable for anyone with celiac disease. But if you don’t have an out-and-out allergy, it’s a low-gluten alternative grain that tastes great. (Gluten-free eaters needn’t worry; any of Hodgson Mill’s products certified gluten free have been milled and packaged solely in dedicated gluten-free facilities.)

Start out by mixing the flours and salt in a large bowl. Below, you can see the batch made with gluten-free baking flour on the left, and the batch made with wheat flour on the right. Add the wet ingredients (eggs, butter and milk) and whisk together, then cover the batter and let it sit for two hours or overnight in the fridge.

mixing buckwheat crepe batter - gf and wheat

Don’t skimp on this resting step, because resting the batter allows the flour’s starch molecules to absorb more liquid and helps make the batter smooth and cohesive; it’s what gives crepes their delicate paper-thin texture instead of being chewy and thick and fluffy like buckwheat pancakes. Besides, while you wait, you can prepare the balsamic strawberries.

strawberries, honey, balsamic vinegar, and a sharp knife

You have to make hay when the sun shines, and when strawberries are ripe, they must be eaten quickly. Once you’ve had enough of eating them straight from the bowl, macerating them with balsamic vinegar and honey deepens their sweetness and rich berry taste, and is a great way to eke out an extra day or two of freshness for delicate ripe berries.

strawberries, bite-sized

Wash them, hull them, and cut them into bite-sized pieces—I like to quarter them, and then cut the quarters in half. Stir the berries together with balsamic vinegar and honey and let sit one hour at room temperature or several hours in the fridge.

fresh strawberries with balsamic vinegar and honey

Back to the crepes: when the batter has rested, give it a stir, since some of the flour might have settled. Heat a large pan over medium-high heat and add a tiny amount of oil or butter, then ladle ¼ cup of batter into the center, lifting and twirling the pan to spread it to a thin, 8-inch circle.

buckwheat crepe, ready to flip

When the edges are opaque and dry-looking, after about 30 seconds, it’s time to flip it over for an extra 20 seconds to finish the other side. That’s it!

buckwheat crepes - gf vs wheat in pan

You can see the gluten-free crepe on the left, and the wheat-flour crepe on the right. I believe they worked equally well – though clearly I need to work on my crepe-twirling skills . . . oh well, it’s still delicious.
buckwheat crepe, ready to roll
Fill each crepe with Greek yogurt and a scoop of macerated strawberries, roll it up, top with a drizzle of honey, and dig in.

French Country Buckwheat Crepes with Balsamic Strawberry Filling

From the Hodgson Mill Whole Grain Baking Book, page 410

Crepes

¾ cup Hodgson Mill Buckwheat Flour
¼ cup Hodgson Mill Naturally White Flour, or Hodgson Mill Gluten-Free Baking Mix
½ teaspoon salt
3 large eggs
¼ cup butter (1/2 stick), melted
1 ¼ cup whole milk
Vegetable oil or butter for the pan

Fillings

1 pound strawberries, washed, hulled and cut into bite-size pieces
1 Tablespoon balsamic vinegar (preferably aged)
1 Tablespoon honey

1-2 cups plain Greek yogurt
⅛-¼ cup honey for topping (optional)

Combine flours and salt in a large bowl. Whisk in eggs, butter and milk until it forms a smooth batter. Cover and let rest 2 hours or overnight in fridge.

Wash, hull and cut strawberries into bite-sized pieces. Toss with 1 Tablespoon balsamic vinegar and 1 Tablespoon honey and let sit for at least one hour, up to overnight in refrigerator.

Oil a large skillet or crepe pan and place over medium high heat. Ladle ¼ cup of batter at a time into skillet. Lift and tilt skillet to swirl batter to 8-inch diameter. Cook until edges turn opaque and dry, about 1 minute, then turn and cook other side for 20 seconds. Transfer to platter. Cover each crepe with waxed or parchment paper until ready to serve.

To fill crepes, place about 1/4 cup of strawberry filling and about 3 Tablespoons of Greek yogurt down center of each crepe. Fold sides over and serve seam-side down. Top with a drizzle of honey and more strawberry filling if desired.

Yield: 8-10 crepes, or 4-5 servings

Note: Keeps in fridge 1-2 days if each crepe is separated by waxed or parchment paper and sealed tightly with plastic wrap. Reheat on low skillet or in microwave.

Iced Raspberry Loaf Cake

10 May

1&12

Post by: Holly – Hodgson Mill Blogger

Mother’s Day is coming up and people are thinking of ways to make their moms feel extra special.  In my family, part of how we share our love is by cooking a special meal or dessert for the person of honor.  When I first saw this recipe for Iced Raspberry Loaf Cake, I knew it would be perfect for Mother’s Day.  It’s filled with fresh raspberries, a hint of lemon and is topped with a browned-butter icing.  Now that I have your attention with the browned-butter icing, let me also tell you that this cake includes Hodgson Mill Milled Flax Seed and Hodgson Mill Whole Wheat Flour. Yep, you get to have a healthy cake and eat it, too.   This Iced Raspberry Loaf Cake is easy to put together and tastes terrific.  I would be absolutely delighted to have someone make this cake for me on Mother’s Day – or any day for that matter.  (Good thing my husband reads this blog.) Continue reading

Bow Tie Pasta with Chicken and Asparagus in Lemon-Cheese Sauce

6 May

1&11

Post by: Holly – Hodgson Mill Blogger

It’s finally springtime and our faithful root vegetables have done their job and gotten us through the tough winter months.  Now, bright green vegetables are popping up all over grocery store produce aisles, with fresh asparagus being one of my all-time favorites.  I love to roast it, keep it raw and shave it into salads, steam it and grill it.  I even grow it in my garden just to have my own supply in the early months of the season.  This Bow Tie Pasta with Chicken and Asparagus in Lemon-Cheese Sauce is another way that I like to incorporate asparagus in a light, good-for-you pasta dish.

This dish is filled with not only crisp, green asparagus, but also tender yellow squash and healthy Hodgson Mill Whole Wheat Bow TiesA lovely, light sauce made from cottage cheese, Parmesan, lemon, dill and a dollop of sour cream is pureed together and folded into the vegetables and whole wheat pasta to create an Alfredo-like taste, but without the heavy cream and loads of butter.   It’s spring on a plate and a tasty way to incorporate fresh, healthy ingredients into a delicious meal.  Let’s begin. Continue reading

Bulgur Wheat Salad with Grilled Chicken and Pineapple

3 May

1

Post by: Holly – Hodgson Mill Blogger

Is your lunch looking a little dull?  Is that same old sandwich getting you down?  Well, give your taste buds a wake-up call and make a big bowl of Bulgur Wheat Salad with Grilled Chicken and Pineapple.  The combination of healthy Hodgson Mill Bulgur Wheat, grilled chicken, fresh pineapple and green onions tossed together with a dressing made of lime juice, seasoned rice vinegar, honey and soy sauce will have you looking forward to a bright, flavorful midday meal in no time at all.  I put this salad together in about 15 minutes (after a little prep work the night before) and was able to make several lunches out of it throughout the week.  My lunch routine was happily recharged.  Continue reading

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