Cloverleaf Rolls for St. Patrick's Day

2 cups whole wheat flour
2 1/4-2 3/4 cups unbleached all-purpose flour
1 cup milk
1/3 cup sugar
1/3 cup butter
3/4 tsp salt
2 beaten eggs

Mix whole wheat flour & yeast. Heat milk, sugar, butter, and salt until butter just melts. Add milk mixture and eggs to flour & yeast. Beat on medium speed for 3 minutes. Knead in unbleached flour until smooth and elastic. Let rise until doubled. Divide dough into 72 portions. Shape into balls & place three balls in each greased muffin cup. Let rise until nearly doubled. Brush tops with butter and bake at 375 12-15 minutes.

Dairy Free Pancake Recipe

Alison at sure foods living is hosting an allergen free recipe exchange! Visit her to share your own recipe, and be sure to check back there for a round up in the beginning of March.

I'm sharing my Dairy Free Pancake recipe.

3/4 cup whole wheat flour
1/4 cup milled flaxseed
2 tsp baking powder
1/4 tsp salt
1 egg
1 cup water
2 Tbsp canola oil

Mix dry and wet ingredients in separate bowls, then add wet to dry and mix just until combined. Let stand for a few minutes, then cook on a hot griddle, turning once.

We like these even better than the original.

Most quick bread type recipes can be adapted to dairy free simply by using water instead of milk and canola (or coconut) oil in place of butter.

Scottish Oat Scones

3/4 cup melted butter
1/3 cup milk
1 egg
1 1/2 cups whole wheat flour
1 1/2 cups oats
1/4 cup sugar
1 Tbs baking powder
1 tsp cream of tartar
1/2 tsp salt
3 Tbs bran

Combine dry ingredients. In a separate bowl mix melted butter, milk, and egg. Add to dry mixture and stir until combined. Divide dough in half. Pat each half into a round on a baking stone. Score each round into eighths. Bake 12-15 minutes at 375.

Granola

Granola lends itself to experimentation. Substitute, play around, and enjoy!

Today I doubled the recipe, used maple syrup, millet, and 1.5 cups each pumpkin and sunflower seeds.

1/2 cup tahini
1/2 cup honey or maple syrup
1/2 cup water
2 tsp vanilla
6 cups rolled oats
1 cup unsalted mixed nuts
1/2 cup mixed seeds
1 cup shredded unsweetened coconut OR millet

Roast oats (and millet if using) on baking sheets at 250 degrees for one hour.

Heat tahini, honey or maple syrup, water, and vanilla over low heat until melted.

Mix nuts, seeds, coconut (if using), and roasted grains in large bowl. Stir in liquid mixture until well combined.

Spread on baking sheets. Bake one hour at 250 degrees.

Honey Cracked Wheat Bread

I tried Beth's Honey wheatBerry Bread recipe from the blog A Year in Bread, but I made several changes and I wanted to share my version. I can't compare it to the Orowheat version that Beth was imitating, but it made a tasty loaf even though I forgot the salt. The crumb is soft and the bread is perfect for sandwiches. I might even get Michael to try this as a sandwich bread to pack for work. He's opposed to homemade breads for packed lunches because he says they dry out to quickly.

The picture is Hannah's interpretation of the bread as a mermaid's head.

2 1/2 cups water, divided
3/4 cup cracked wheat
3/4 cup milk
4 cups whole wheat flour, divided (I used King Arthur)
3 1/2 cups unbleached white flour, divided (Gold Medal)
5 tsps gluten
1 Tbs instant yeast
1/4 cup honey
1/4 cup butter
1 Tbs salt

Boil 2 cups of water and pour over cracked wheat to soak for 30 minutes to an hour.

Combine cracked wheat and liquid with milk, yeast, and 1 cup whole wheat flour. Mix, cover, and let rest until bubbly, 20-30 minutes.

Add Butter, honey, remaining 3 cups whole wheat flour, 2 1/2 cups white flour, 5 teaspoons gluten, and 1/2 cup water. Add more water or flour as needed. Dough will be rough. Mix for two minutes.

Add salt (don't forget!), then spread 1 cup white flour on clean surface and knead. Beth says 4-5 minutes, but I kneaded for about 15 minutes. I don't usually knead by hand, though, so I think my kneading was slower than most.

Roll the dough in flour, put in bowl, cover, and let rise until doubled; about an hour.

Shape into two loaves. Place in greased loaf pans (or bake free form on a stone like me) and let rise until doubled; about an hour again.

Bake in a preheated oven at 375 for 45 minutes.