Mosher Products


Recipes


Select recipes for the following grains:

Amaranth Flour
Millet
Wheat
Spelt
                  Oats


Using Amaranth Flour:

Anna's Muffins

3/4 cup hot water
1/4 cup oil
1/4 cup honey
1 3/4 cups amaranth flour
1/4 cup nuts, finely ground 1/4 cup arrowroot 1/8 teaspoon salt

2 teaspoons baking soda
1/2 teaspoon vitamin C crystals
1 teaspoon cinnamon 1/2 cup coarsley chopped nuts OR raisins (or both)
1 teaspoon vanilla


In mixing bowl combine water, oil and honey. Set aside for honey to melt. Sift flour and arrowroot separately before measuring. Combine dry ingredients, including both nuts, and mix well. Add vanilla to liquids. Add dry mixture all at once and stir only until it disappears; do not overbeat. Fill muffin papers (or oiled muffin cups) full. Bake in preheated 375 degree oven for 22-25 minutes. Center of muffin should feel firm. Makes 9 or 10 muffins, plain, or about 12 of variations that add fruit, such as APPLE-NUT MUFFINS. Optional: One slightly beaten egg may be added to liquids for a little more rise and slightly improved texture. Note: If you choose to use 2 tablespoons lemon juice or vinegar in place of the Vitamin C Crystals, be sure to reduce the water by that amount.

Pancakes/Flatbread

1/2 cup nuts, ground
1 cup amaranth flour
1/2 cup arrowroot
1 teaspoon baking soda
1/4 teaspoon salt 1 teaspoon cinnamon

1 or 2 tablespoons maple syrup or honey
1 1/4 cups water
2 tablespoons lemon juice OR 2 teaspoons cream of tarter
2 tablespoons oil*


Grind nuts in blender about 15 seconds. Combine with other dry ingredients in mixing bowl. Without washing it, combine liquids in blender; blend 10 seconds (or mix in small bowl) and stir into dry mixture. Cook pancakes on preheated, ungreased, non-stick griddle or frypan.** When bubbly and brown, turn.*** As batter thickens you may need to add another tablespoon or two of water to keep cakes thin (should be no more than 1/4 inch thick). Yields 24 four inch cakes.

*Whenever possible coordinate oil with nuts, i.e. almonds and almond oil, walnuts with walnut oil or peanuts with peanut oil. With other nuts use safflower or sunflower oil.

**This formula does not do well on stainless steel surfaces; pancakes get torn in turning and pan is difficult to clean. Non- stick works best.

***If you want to use pancakes as flatbread, remove to wire racks to cool. When cold, stack, wrap, and refrigerate. May toast in a toaster oven or place on wire racks on cookie sheets in moderate oven for a few minutes. Make mini sandwiches; try sliced chicken or turkey garnished with mayo, lettuce and tomato. Excellent with peanut butter, too. Umm! Who misses bread now?

Savory Crackers

1 recipe PIE CRUST dough
1/2 teaspoon baking soda
1/4 teaspoon vitamin C crystals


Optional Seasoning: 1/2 teaspoon caraway seeds, OR 1/2 teaspoon chili powder, OR 1/4 teaspoon onion powder + 1/8 teaspoon garlic powder.

Combine soda, Vitamin C and seasonings with other dry ingredients. Mix as directed. Scatter sesame seeds directly on cookie sheet. Roll half of dough at a time, rolling quite thin, 1/8 to 1/4 inch. Cut into 1 1/2" squares or triangles, prick with fork and bake 15 minutes at 350°. Separate crackers and place on wire racks. Place wire rack on cookie sheet and return to oven to crisp another 5 to 7 minutes. Cool completely before storing in airtight container. Repeat with other half of dough. For a saltine-type cracker, sprinkle unbaked crackers VERY LIGHTLY with salt. Yields 3 or 4 dozen.

Lucile's Whole Wheat Angel Food Cake

8 egg yolks
1 cup cold water
2 cups sugar
2 cups whole wheat flour
1/2 cup corn starch 1/2 teaspoon salt 1 1/2 teaspoon vanilla
8 egg whites
1 teaspoon cream of tartar


Beat Yolks till color is uniform. Add water and beat two minutes. Add sugar and blend. Combine flour, cornstarch and salt. Sift 3 to 4 times. Add to egg yolks and water mixture and then beat 3 to 4 minutes. Add vanilla. Beat egg whites with cream of tartar until stiff. Fold into egg yolks mixture making sure that they are evenly mixed. Bake in an angel food cake pan 1 hour and 15 minutes at 325°.

Pineapple Prune Cake

1 cup pitted prunes
8 oz. can crushed pineapple in its own juice
1 6-oz can frozen pineapple juice concentrate
1/2 cup raisins or currants(optional)
1 teaspoon cinnamon* 1/4 teaspoon cloves* 1/4 cup vegetable oil

1 tablespoon granular lecithin(if soy is permitted)
1 1/4 cup amaranth flour
1/4 teaspoon salt
1 1/2 teaspoon baking soda
1 cup nuts, coarsely broken
2 large eggs
1 teaspoon vanilla


Measure 1/2 cup of juice concentrate for cake; reserve remaining 1/4 cup for glaze. Chop prunes; mix with undrained pineapple and juice concentrate in a 2 or 3 quart saucepan. (or combine thse three in processor to chop fruit. Then pour into saucepan.) add raisins or currants and spices. Bring fruit to boil and simmer 5 minutes; set aside to cool. Stir in oil and lecithin. In separate bowl, combine dry ingredients and mix them thoroughly. Grease a 9"x9" glass baking dish. When fruit mixture is luke warm, add eggs and vanilla and beat for 2 minutes with wooden spoon. Add dry ingredients and stir until they disappear. Pour batter into prepared baking dish. Bake at 350° for 35 to 40 minutes, until cake springs back when touched lightly in center. Make glaze when cake is removed from oven. *if you don't tolerate these spices, substite spice of your choice.

Pineapple Glaze(optional)

1/4 cup frozen pineapple juice concentrate
2 tablespoons water
2 tablespoons honey


Combine ingredients in a small saucepan. Boil 7 or 8 minutes until syrupy. Prick hot cake several times with fork and dribble hot glaze over it, spreading to cover cake with thin glaze. Allow cake to cool in pan. Cut in squares to serve. Delicious warm...or any time.

P.O. Box 20549
Cheyenne, Wyoming 82003-7013
1-307-632-1492
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info@wheatandgrain.com
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