MomsMeet: Bob’s Red Mill Gluten Free Oatmeal Cups #Review #BobsRedMill

 

As the days grow colder, like everyone, I tend to seek out warmer meals and this includes at breakfast time. I consume oatmeal through out the year and my way to change my selection, is by adding seasonal fruit to the cup. This way my cups change and I get to enjoy what the seasons have to offer. What can I say? Oatmeal can get boring as much as my granola does and let’s be honest, this is why I view granola as cold oatmeal! Adding dried fruits, nuts, seeds to even a dollop of yogurt can brighten up a cup on any day.

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I have been a fan of Bob’s Red Mill for years. They just never fail me. I started first by buying their flour decades ago and then as they released more and including meals (i.e. nut flours), I was happy to see them reach the west coast. It’s kind of nice not having to order online all the time and when places like Target started supported the brand….heck, I am thrilled.

 

 

I was recently part of the Bob’s Red Mill Oatmeal Cups campaign from MomsMeet. They were kind and generous to send out samples to try and share and like the signature that runs so true to Bob’s Red Mill, they included additional products to share. Love them! Such a giving company and please take a moment to read about the company on their website, you will fall in love with how they treat their employees. There is true pride and respect for the products they make for us. The other part that I have enjoyed being a Bob’s Red Mill fanatic, is they eat like I do. This adding chia seeds to flax seeds to enhance not only your taste buds but your nutrition is something I learned from them. Yes, they taught me to care more about what I eat and always made it easy for me from offering flax seed both whole and in milled form. No excuses in being able to eat better!

 

 

The Bob’s Red Mill Gluten Free Oatmeal Cups kit included:

• Classic Oatmeal Cup with Flax and Chia
• Apple Cinnamon Oatmeal Cup with Flax and Chia
• Blueberry Hazelnut Oatmeal Cup with with Flax and Chia
• Brown Sugar and Maple Oatmeal Cup with Flax and Chia
• Protein Powders in Chocolate, Vanilla, Fiber and Chai blends
• Steel Cut Oats
• Yellow kernels (popcorn)
• Nutritional Yeast
• Pumpkin Seeds

 

 

Verdict:
The Oatmeal cups are phenomenal. You can use the microwave direction or the add hot water to the cup one. I have been using a mix of nut milks and water to enhance the flavor and not that the cups lack taste, but I sometimes seek a richer background on those colder mornings. All the ingredients are real and clean, no fillers and even making sure to use gluten free oats. The Nutritional Boosters that you can also add are the protein powders to create a morning power meal. You can even go with the unflavored blend they offer online or why not start your morning with some chocolate. It’s is like having a hot cocoa and oatmeal in one cup and it is actually good for you. I make the “Choco-Monkey” blend with the classic oatmeal cup, a spoonful of Chocolate Protein powder, almond milk with water as the fluid, then after heating I add chopped bananas and walnuts with a spoonful of peanut butter in the center. It’s almost like a molten lava cake with that gooey peanut butter center and I feel sinful eating it because oatmeal never tasted this good. My guilt vanishes when I start adding up the protein and it turns out to be a cup filled with healthy nutrition. Eating well goes beyond opening a mealy tasting bar and going out the door in the mornings. The Bob’s Red Mill cups come with tops, so if you have time to pick up a latte, you have time (3 minutes) to give yourself a few microwave seconds to eat the cups as they come or enhance them to your liking. You are worth it and your family will join in because things that taste good don’t get questioned. They just make smiles 🙂

 

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I received the above product(s) free of charge from Bob’s Red Mill and MomsMeet. I am not obligated to provide a positive or favorable review, just my honest opinion. I received no other compensation in exchange for my review. My review is based on my experience with the product and/or brand, which may differ from yours.

 

 

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Baking: Hawaiian Bread Loaf Recipe, Aloha Bread

Being tired of bread that reads like a science experiment gone wrong, I now just resort to baking at home. My experiments, at least when they fai,l are not filled with chemicals and the dog has benefited from a few “oopsies”. Thankfully, this is not one of them and it’s very easy to make….you don’t even need a dough hook.

Hawaiian bread is suppose to have a little tropical flair with a touch of sweetness from the Pineapple Juice and is usually a nice soft texture. I love making ham sandwiches with it but also just eating it with a little butter.

Let’s begin….

You will need:
3 cups of All-Purpose Flour (I use Bob’s Red Mill), plus

• 1/4 cup of All-Purpose Flour (to be used after the dough rises)

1/4 teaspoon of Kosher Salt
2 Eggs (room temperature)
1 1/4 cups of 100% Pure Pineapple Juice (I used Langer’s Pineapple Juice), and at room temperature
1/4 to 1/2 a teaspoon of Vanilla Extract (depends on your taste)
5 tablespoons of White Sugar
2 1/4 teaspoons of Active Dry Yeast
4 1/2 tablespoons of Unsalted Butter (melted), plus

• 1/4 tablespoon of softened Salted Butter (to grease the bowl the dough will rise in) and another 1/4 for the final rise and to grease the dish you will be baking in.

First mix your wet ingredients, this would be eggs, pineapple juice, vanilla, butter and white sugar in one bowl. Then in another bowl mix your 3 cups of flour, salt and yeast. Using the mixer with the paddle attachment (or by hand with a spatula), start incorporating the dry ingredients to the wet. I usually do it by hand using a spatula and you will get a sticky dough that is ragged looking. It takes me about 2 minutes by hand to accomplish this. If the dough looks too dry, add a little more pineapple juice. If the dough appears too wet, start by incorporating a little flour until you are left with a moist dough that does not have a over sticky appearance/feeling.

I then allow the dough to rest one hour in a buttered bowl that is big enough to allow it to double in size. This is where I use the 1/4 tablespoon of Salted Butter and it helps keep the dough moist but also does not let it adhere to the bowl.

After the dough doubles in size, I flour the surface and dump the bread dough to start incorporating the 1/4 cup of flour. I begin to first punch down the bread and then slowly knead it for a minute and until the flour is incorporated. I just keep folding in until I get the right texture and if it’s too moist, I slowly add a little more flour if needed. I then take the 1/4 tablespoon of butter and grease the loaf pan I will be baking in. I add the dough and again allow the bread to rise for about an hour, or until it doubles in size.

Set the oven to 350 degrees and bake for 30 to 35 minutes, or until the top is golden brown in color. I then take the bread out and allow it to cool 15 to 20 minutes and pop it out of the pan to further cool down. I give it a couple hours and then start slicing and enjoying. This bread makes great panini style sandwiches and I love how it also toasts up. Get creative and enjoy!

Beautiful Nooks and Crannies in the Bread!

Note- My recipe uses 100% Pineapple Juice that has no added sugars or sweeteners. I feel Hawaiian bread has a touch of sweetness but should not start off being a dessert style bread. It’s suppose to be versatile and this why I control the sweetness by adding my own sugar and adjust my vanilla to fit my tastes or future uses.  You can also make buns for sliders using this recipe, versus just a loaf 🙂

Panini Ham Sandwich I made with the loaf.

Bob’s Red Mill: Herby Cheese Crackers made with Rice Flour, Gluten Free #MeatlessMonday

Going with my Meatless-Monday dish, I decided to pair up my soup with a nice Gluten Free option, Herby Cheese Crackers. I used a mix of Gouda and Parmesan, however I have made these with a white cheddar cheese and plain sharp cheddar varieties. The cracker’s texture will vary by the cheese you use! I make sure to stick to a good quality cheese because the recipe only requires 2 ounces and I have had unpleasant experiences when a cheap cheese (this is not always connected by what you pay) that has oozed tons of oils and fats. No one wants an oily cracker….I want flaky with a nice crumble. Let’s Begin!

Dough:

• 2 Ounces of grated Sharp Cheddar Cheese or a cheese that has a close enough moisture content. You can use a semi-soft and pair it with a freshly grated harder cheese too. Allow the cheese to come to room temperature (after you grated).
• 2 tablespoons of Unsalted Butter (softened)
• 1/2 cup of Bob’s Red Mill Rice Flour
• 1/4 teaspoon of Baking Soda
• 1 teaspoon of herbs (I mixed dried herbs with fresh)
• Salt and Pepper to taste (taste your cheese to measure saltiness before adding salt)
• *Optional- You can add Red Pepper Flakes, Smoked Paprika even a dash of Cayenne Pepper. You can also crumble pre-cooked bacon or pancetta to change the flavors.

In a medium sized mixing bowl, combine the Rice Flour, baking soda and herbs. I used dried parsley, thyme, tarragon and oregano. My plants have been blooming well in this mild Winter we have been having in California, so I used some fresh sage and thyme to make a 1 teaspoon’s worth with the dried herbs. Add your salt and pepper. I used a smoked salt for additional flavor and a pepper medley variety. I also included (optional) a dash of smoked paprika, a dash of red pepper flakes and also a small dash of cayenne to give the crackers some kick.

In another bowl, grate your cheese. I used a semi-soft gouda and a grated hard cheese variety of mixed parmesan and romano. Add the cheese to your flour mixture and then incorporate the softened unsalted butter to the mix. I do not want to smell crackers on my hands all day so I use a glove to pretty much make a ball. Want a different way? Cream the butter and cheese in your with your mixer and add the flour mixture after. If the mix seems dry, add a 1/2 teaspoon of water. You do not want a super moist dough as this dough will rest and re hydrate in the fridge, plus we are making crackers and not bread. I usually rarely add water and just keep gathering the crumbs around until they play nice 🙂 Using plastic wrap, create a log that is almost 11 inches long. You can decide how large you want the crackers but since I want to have mine swim in my soup, I always go small. The log can be shaped and in this case I used the assistance of a wooden chopstick to make a crease, which will then help me work these into a heart shape. You can just go square or even round….or we can also have fun and create and abstract shape!

Allow the dough to rest in the fridge 20-30 minutes if you need to shape after, or 40 minutes if you will be just slicing and baking. Heat your oven 350 degrees. Take the dough out and you can I usually slice half a log and return the other half to the fridge while the first batch bakes.  I used the chop-stick to help refine the heart shape too.

Bake the crackers for about 10 minutes and then cool.   You then bake the other half and these go great with soup, salads, or just by themselves. Enjoy!

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I received the above product free of charge from Bob’s Red Mill.  I am not obligated to provide a positive or favorable review, just my honest opinion.  My review is based on my experience with the product and/or brand, which may differ from yours.

Bob’s Red Mill: Crake! a Fusion Dessert made of a Cinnamon Roll and caKE all-in-one

With all the fusion of desserts going on today, I thought I would enter into that playground and have a go at it.  I present to you what I call a Crake!  It’s actually pastry dough that I made using a blend of flours and a cake that engulfs each roll.  Being that Valentine’s Day is around the corner, we all need a hug and this moist buttermilk-based cake does just that to each roll.  So let’s get started creating and let me add, this has a sticky bun topping so I made sure to splurge!

We start by getting our starter going:

Starter-
3 ounces of Warm Water (105 to 110 degrees)
1 teaspoon of White Sugar
1/2 tablespoon of Yeast
1 ounce of Bob’s Red Mill All Purpose Flour

I have a proofing option with my oven that I set at 110 degrees.  No need to have one, so you can also place the starter to bloom in a dark warm corner in your kitchen.  I gently mix everything in a small bowl, but one with enough room for the rise. Then cover with plastic and give it about 15 minutes.

While that starter get’s….well started, I begin with the Sweet Dough Mix for the Rolls:

Dough-
3 ounces of Yogurt (or you can use 3 ounces of cream cheese, plus 1 tablespoon of milk)
2 ounces of Unsalted Butter (softened)
1 egg at room temperature
1 3/4 ounces of White Sugar
1 teaspoon of Salt
1 teaspoon of Vanilla Extract
6 1/2 ounces of Bob’s Red Mill All-Purpose Flour
4 Ounces Bob’s Red Mill Almond Meal/Flour

Between a 1/4 to 1/2 a cup of All Purpose Flour (separate from above measurements) will be needed while the dough kneads.

I cream the sugar and butter together with a mixer (stand or hand will do, use your whisk attachment).  I then add the Yogurt but in this case I went with the 3 ounces of cream cheese (with 1 tablespoon of milk).  Add the egg and vanilla.  I then add the starter and incorporate everything, being careful not to over mix.   In another bowl, I mix the salt and both flours with a whisk.  I add the mix to the wet ingredients, still with the whisk attachment on.  Things will look a little shaggy at this point; that’s okay. I then change over to the dough hook.  I find using a little butter on my dough hook makes it easier in preventing the dough from sticking to it.  I begin to knead and add All Purpose Flour as needed.  Sometimes I need a 1/4 cup and other times I need up to a 1/2 a cup, it all depends on the elasticity it builds.  I knead for about 10 minutes using the mixer.

After the dough is a nice texture, I place it in a buttered bowl and cover it with plastic. In it goes to the proofer for a hour to an hour and 20 minutes. You want the dough to grow almost double in size.

I then begin on the “sticky bun” topping that I call “The Glaze”:

Glaze-
4 tablespoons of Butter (salted)
3 tablespoons of Maple Syrup
1/2 a cup of Brown Sugar

I melt the above items down and I find my little “gravy” pan works great as it has a notch for pouring.  Stir frequently and don’t hurry it up by turning up the heat.  Use low heat until things melt and just begin to bubble.  You want no sugar crystals (grains), just a smooth glaze.

While the glaze melts, I get 1/2 a cup of pecans and throw them on some parchment paper to toast.  This intensifies the flavor profile and also adds a nice texture to the glaze.  The glaze will actually almost create a butter nut toffee texture over the pecans, so it is really delicious and beautiful looking at the same time.  I use my toaster oven because my dough is proofing in my oven.  Just place them at 350 degrees and then watch them so they do not burn.  It may take 5 minutes or 10 to be done, so the time is never exact but keep an eye on them until the color changes (darkens slightly).

Nuts-
1/2 cup of toasted Pecans (or any nut of your choice)

I then get a glass pan that I will use to bake this entire concoction in.  I use a “lasagna” pan that is the size of 9 x 13 inches (3 quart).  This allows enough room for the rolls to rise and for the cake batter to fit.  I use cooking spray on the glass and then place parchment.  The spray allows my parchment paper to stick and stay put better so I don’t have to fuss with it.  I also find that it’s easier to first cut and shape the paper to your liking BEFORE spraying so you don’t then end up with baking spray on your hands too.  Yes, it has happened where I forget and then end up with slippery hands!

Pour the glaze onto the paper and make sure to help it spread evenly.  Once it spreads out, add the Pecans.

I get started in making the filling for the Rolls:

Roll Filling-

You can use the standard cinnamon roll filling of 1/2 tablespoons of melted Butter, 1 cup of Brown Sugar, 1/2 to 3/4 tablespoon of ground Cinnamon, with a dash of Nutmeg.

Roll Filling Variations-

With Strawberries being in season and I am going for a Valentine’s Day dessert, I picked Strawberries.  You can go with any berry you wish like Blackberries or even a mix.  I used 6 ounces of fresh Strawberries that I sliced up and because they were already sweet, I used less than a teaspoon of White Sugar and just tossed them.  Take note the glaze is sweet and you don’t want an overly sweet filing too but do sugar the fruit by taste.

By now the dough has “poofed” to my liking and close enough to being double the size so I get it out of the proofer and just flip it on to a floured surface.  Have a 1/2 cup of flour ready if needed when it comes to rolling the dough out.  I roll the dough out to about 14 inches (length wise).  I then spread the filling and in this case the fruit, and then I begin to roll like I would any cinnamon roll.

You want 8 rolls in total and this is my method:

Cut the ends off and then cut the roll in half.

You now have 2 small rolls and you will cut each on in half again.

You now have 4 pieces and you then simply cut each piece in half and you end up with 8 (close enough) equally sized rolls.

Place the rolls in the pan that has the glaze and in it goes back in the oven to proof for about 30 to 45 minutes.  You want expansion but not so much that you won’t have room for cake batter.

While the rolls proof, off we go to make the cake batter.  Start making the batter when you are about 10 minutes away from the rolls finish proofing:

Buttermilk Cake Batter-

3/4 cup Bob’s Red Mill All Purpose Flour

1/4 cup of Bob’s Red Mill Almond Meal/Flour

1/2 teaspoon Baking Soda

1/2 teaspoon Baking Powder

1/2 cup of White Sugar

1/2 teaspoon of Salt

1/3 cup of Unsalted Butter

1 Egg (room temperature)

1/2 teaspoon of Maple Syrup

1/2 teaspoon of Vanilla Extract

1/4 teaspoon of Ground Cinnamon

3/4 cup of Buttermilk

Cream the sugar and butter together.  While that incorporates nicely, get the 3/4 cup of buttermilk and add the egg, vanilla, maple syrup to it until well blended.  Then in a separate bowl blend the dry ingredients, the flours, baking soda, baking powder, salt, and cinnamon.  Once the butter and sugar are nice and creamy, add 1/2 of the “wet” buttermilk mixture and 1/2 of the “dry” flour mixture to the mixing bowl.  Make sure to not over mix as this results in a tough textured cake.  Scrape the sides and bottom, then add the rest of the wet and dry ingredients.

Pre-heat oven to 375 degrees

Take the rolls out of the proofer and then add the cake batter to the areas around each roll.  Make sure to not get cake batter on the top of the rolls since you do not want a soggy roll.  A couple of drips is okay but do not spread the cake batter on top of the rolls.  I used all my cake batter because the point here is for the cake to rise to the height of the rolls.  You do not want when you flip these over to collapse.

By now my bossy oven has beeped at me that it is ready for the Crake to go in.  I then bake it between 30 to 40 minutes.  If you see it start to over brown, just place foil on top and make sure to not over bake.  Take it out when the cake is set and a toothpick comes out clean.  Mine was ready at 37 minutes.

I allow the pan to cool for 8 to 10 minutes and carefully place a dish that accommodates the size of the pan you used over the Crake.  I use a glass cutting board so that I just dirty one thing and I can just slice when needed.  Use oven mitts to keep a nice grip and also in case it’s too hot.  Flip and this is where you will thank the parchment paper….just carefully peel and I use a small spatula in case a pecan here or there tries to escape.

Viola, you made a Crake!

I then heated up dinner and allowed the Crake to cool.  It won’t get soggy on the bottom as the glaze stays on top.  After dinner I cut into it and served it with a whipped topping made of Heavy Cream, Mascarpone Cheese, and Powdered Sugar.  You just whip until you get nice stiff peaks but don’t over-whip as you will make butter.  To let my guest know the pastry had a Strawberry filling, I added a cut Fresh Strawberry on top and also a whole one to a dollop of whipped cream I placed on the plate.  This allows anyone to get more topping in case I went light on it.  Enjoy!

You can do this any way you desire.  What I mean is this is a dessert that is really two-in-one.  Want to just make the glaze and the cake, you can.  Stop at the glaze and the rolls….go for it.  I write my recipes as I go on a note pad and the above was created on my first try, so if I can do it, so can you…..so make it any way you want 🙂

I received some of the above products free of charge from Bob’s Red Mill, an employee-owned company.  I am not obligated to provide a positive or favorable review, just my honest opinion.  My review is based on my experience with the product and/or brand, which may differ from yours.

Bob’s Red Mill: Gluten Free Zucchini Fries made with Rice Flour and Pecorino Romano & Parmesan Cheese

With the Big Game taking place this weekend, I wanted to try making a recipe that was not just healthier, but tasting delicious was a must. I started from scratch and this is my first time working with Rice Flour. My oven also decided to die on Wednesday (he needs a new igniter) and of course the part is on back-order and it won’t be fixed until the middle of next week, so this girl needs to find a way to still celebrate this weekend!

I started by cutting raw zucchini into sticks to resemble fries. Since I was experimenting, I used half of a zucchini because this was a large sized one to begin with. I poured buttermilk and allowed the vegetable to soak for about 30 minutes. I then mixed the ingredients for the batter.

Soak 1/2 to 1 Zucchini in buttermilk for about 20 to 30 minutes. I used about 1/2 a cup of buttermilk.

Coating/Batter:
1/4 cup of Bob’s Red Mill Rice Flour
1/2 teaspoon of baking soda
1 1/2 teaspoon of Pecorino Romano & Parmesan cheese blend (you may use any grated hard cheese)
Smoked Salt (to taste)
Pepper Medley (to taste)
Dash of Parsley Flakes
Dash of Cayenne Pepper

You simply take the above ingredients and mix until incorporated.

I then took the french fry style zucchini sticks and simply coated them until they were nicely covered.

While I coated the rest of the zucchini, I started to warm the oil (I used Peanut oil but you can use any oil that suits you best). Once the oil reached a 375 degree temperature, I began to fry. You will notice that the amount of oil needed is not much and these begin to brown almost instantly.

Like, within 30 seconds you will notice color change so be ready to flip. The rice flour cooks up to a nice golden brown and because the cooking time is quick, this not only a easy recipe to make but the vegetable does not get soggy or mushy in texture. You get crisp and light fries you can enjoy. You may serve with ranch or even a light marinara, or just as is with a dash of flake salt and black pepper.

Try the above with onion petals and you can mix it up 🙂 For a fun way to serve, I used a sheet of parchment paper and made a cone. Cut the top with one of those decorative scissors that leave a pretty edge (or just swag up and down when cutting). I then stapled the end because tape does not stick to parchment paper. Cheap and an easy was to give them that classic “Pomme Frites”!

Enjoy your weekend!

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I received the above product free of charge from Bob’s Red Mill. I am not obligated to provide a positive or favorable review, just my honest opinion. My review is based on my experience with the product and/or brand, which may differ from yours.