Recipes

In this bag is: 1 cup ancient grain wheat flour & 1 cup ancient grain cornmeal You provide and add: ½ to ⅔ cup granulated sugar (to taste) 1 tsp salt 3 ½ tsp baking powder ⅓ cup melted butter or vegetable oil 1 large egg 1 cup milk or milk substitute In a medium mixing bowl, add the contents of this bag, to the sugar, salt, and baking powder. Whisk to combine well. Add your oil or butter, milk, and egg. Stir until there are only a few lumps remaining. Grease a 9-inch square or round cake pan. Preheat the oven to 400 degrees F. Pour the batter into the prepared pan and bake for 20-25 minutes until the top is a golden brown and a toothpick inserted into the center comes out clean. CONTAINS: wheat/gluten

In this bag is: 3 ⅓ cups ancient grain wheat flour You provide and add: 1 Cup Warm water (add slightly more if too dry) 1 Packet dry active yeast (2 1/4 tsp) 1 tbsp Honey (optional) 1 tsp Salt 1/4 tsp powdered ginger (optional, but HIGHLY recommended) Add 3 cups from this bag, salt, ginger, and yeast to a bowl. Mix with electric mixer with bread hook, if available. Heat water to between 100 and 115°F, NOT hotter or it will kill the yeast. Mix honey into the water. Into the flour mixture, slowly add the water/honey mixture and mix for 10 minutes (YES, 10 minutes) using a bread hook attachment, if possible. Add extra flour or water as needed for moist yet workable texture. Once dough is thoroughly mixed, scrape down the sides, and cover with cling wrap. Allow bread to rise in a warm area for 25 minutes. Butter a bread pan and place dough into pan. Cover pan with cling wrap and allow to rise for another 20 minutes. Bake for 35-40 minutes at 375° until golden brown. Allow to cool for a few minutes before taking bread out of pan and onto a cooling rack. Add butter to the top of the loaf to avoid a hard crust. NOTES: You CANNOT taste the ginger in the finished recipe. It just helps the yeast to work better and creates a stronger, fluffier loaf! CONTAINS: wheat/gluten

In this bag is: 1 cup stone-ground corn grits You provide and add: 2 cups milk or milk substitute 1 cup of water or stock 1 tablespoon butter ¼ teaspoon of salt Bring the milk and water to a boil over a medium heat. Whisk in grits. Reduce the heat to low and simmer for 20-30 minutes, stirring often, until tender and creamy. Add the butter and salt and stir in. For savory grits add seasoning and/or pepper to taste. For sweet grits, add brown sugar or honey to taste.

In this bag is: 1 cup of coarse stone ground wheat flour You provide and add: 2 ½ cups of water or milk or milk substitute ⅛ teaspoon of salt 3 tablespoons of butter 3 tablespoons of maple syrup or honey ½ cup of cream (optional) Fruit (optional) In a pan over high heat, bring the water/milk and salt to a boil. Whisk in the wheat flour contained in this bag. Turn down the heat and continue to stir until mixture thickens. Stir in the butter, maple syrup/honey. After 15-20, the mixture should thicken considerably. Remove from heat and serve with optional fruit topping (berries, bananas, etc.) Add a little cream on top if desired.

In this bag is: ½ cup of ancient grain wheat flour and ½ cup of ancient grain corn flour (this recipe will make 5-6 medium size pancakes) You provide and add: 2 teaspoons baking powder ¼ teaspoon of salt ¼-⅓ cup of milk or milk substitute 2 eggs 2 tablespoons of melted butter 1 tablespoon maple syrup Combine contents of this bag with baking powder and salt and whisk together. Add the milk, egg, melted butter, and maple syrup. Stir well until only a few small lumps remain. Heat a griddle or skillet while the mixture rests. For medium size pancake, take ¼ cup of mixture and pour onto heated skillet. Cook for 1-2 minutes until pancakes begin to bubble slightly. Flip pancake over and cook other side for 1-2 minutes. Serve with favorite toppings!

In this bag is: 3 ⅓ cups of ancient grain cornmeal Use only 1 cup of this cornmeal in this recipe To 1 cup of cornmeal, you provide and add: 1 egg white 1 cup milk 1 cup yellow cornmeal 3/4 teaspoon salt 1/4 teaspoon garlic powder 1/4 teaspoon seasoned salt 1/4 teaspoon paprika 1/8 teaspoon black pepper In a pie plate or shallow dish, beat the egg white until foamy. Add the milk to the egg white. In a second pie plate or shallow dish, combine the cornmeal, salt, garlic powder, seasoned salt, paprika, and black pepper. Dip your fish, chicken, onion rings, or other items you wish to bread, in the milk mixture, then coat with the cornmeal mixture. Heat 1/4 cup of oil in a large skillet or fryer. Fry over medium-high heat for 3-4 minutes each side. If frying meat, a meat thermometer should reach 145 degrees