WG Pumpkin Nut Bread

2 1/2 cups fresh milled whole grain flour (whole grain mix below)
1 c all purpose flour
1 1/2 t baking soda
1 1/2 t baking powder
1 t salt
1 t nutmeg
1 t ginger
2 t cinnamon
1 15 oz can pumpkin
1 1/2 c sugar
8 T (1 stick) butter, melted and cooled
2 t vanilla

Topping:
Combine 1 c coarsely chopped pecans, 3/4 c brown sugar, 3/4 c whole grain flour, 1/2 t cinnamon in a small bowl. Drizzle in melted butter until it clumpy and sticks together, about 1/2 c?


1. Adjust oven rack to lower middle position and heat to 350 degrees. Generously grease a 9 inch loaf pan and sprinkle with cinnamon and sugar.
2. Whisk flour, baking soda, baking powder, cinnamon, salt, nutmeg, and ginger in a large bowl. Whisk pumpkin, sugar, melted butter, eggs, and vanilla together in a separate bowl until frothy.
3. Fold pumpkin mixture into the flour mixture. Fold in 1 cup of dries cranberries if desired.
4. Pour into the loaf pan. Drop topping in clumps on top of the batter and bake until golden and a toothpick comes out with a few crumbs attached, 45-55 minutes.
5. Let loaf cool for 10 minutes before unmolding onto a wire rack to cool for 1 hour.

WG Anything Muffins

3 c fresh milled whole grain flour (whole grain mix recipe below)
1/4 c vital wheat gluten
1 c sugar
1 T baking powder
1/2 t baking soda
1/2 t salt
1 1/2 c plain yogurt
3 eggs
8 T (1 stick) butter melted and cooled

1. Adjust oven rack to middle position and heat to 375 degrees. Generously grease a 12-cup muffin tin.
2. Mix the flour, sugar, baking powder, baking soda, and salt together in a large bowl. Whisk the yogurt and eggs together in a separate bowl. Fold egg mixture into the flour mixture until just combined. Fold in the melted butter.
3. Divide into muffin tins and top with the following mixture:
1/2 c white flour
1/2 c granulated sugar
slowly drizzle in melted butter until until it just starts to clump together.
4. Bake until golden and a toothpick comes out with a few crumbs, about 30 minutes.

LEMON BLUEBERRY MUFFINS
Add 1 t of grated lemon zest in with the yogurt mixture and fold in 1 1/2 cups fresh of frozen blueberries with the butter.

CRANBERRY WALNUT ORANGE MUFFINS
Add 1 t orange zest in with the yogurt and fold in 1 1/2 c coarsely chopped cranberries and 3/4 c walnuts with the butter.

LEMON POPPYSEED MUFFINS
Add 3 T poppyseeds into the flour mixture and 1 T lemon zest into the yogurt. While the muffins are baking, heat 1/4 c sugar and 1/4 c fresh lemon juice in a small saucepan until the sugar dissolves and forms a light syrup. Brush over warm baked muffins.

BANANA WALNUT MUFFINS
Add 1/2 t nutmeg with the flour mixture. Substitute 1 cup brown sugar for the white and fold in 1 1/2 cups diced bananas and 3/4 c chopped toasted walnuts with the butter.

WG Buttermilk Waffles

4 c whole grain flour (mix recipe below)
1 t salt
1/2 t baking soda
3 eggs
2 T sugar
4 T butter, melted
1 3/4 c buttermilk

1. Whisk dry ingredients together.
2. In the mixer whisk together egg whites and sugar until stiff peaks form. Pour it into a another bowl.
3. In the mixer combine the egg yolks, buttermilk, and the butter. Add the dry ingredients and combine until just combined. Add any fruit or extra good stuff at this point.
4. Fold in whipped egg whites.
5. Cook in a waffle iron until golden brown. Hold in a 200 degree oven to keep warm if not serving immediately.

Pump-N-Seal

Here is a manual vacuum sealer called the Pump-N-Seal. It works great for sealing canning jars and storing chocolate chips, and other dry goods that we need in smaller quantities. If you can't afford a FoodSaver this is a good alternative.