Bob's Red Mill Back to School 101

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Table of Contents Ring, ring! It’s time to go back to school. Whether your kids (or you!) are returning online or in the classroom, you’ll score straight As with these easy, wholesome recipes for breakfast, lunch, dinner and snacks. Make a fresh start with quick, delicious food you’ll feel good about eating!

BREAKFAST

•Banana Pie Chia Pudding •Cinnamon Swirl Sheet Pan Pancakes •DIY Oatmeal •Gluten Free Apple Cider Donuts •Zucchini Orange Muffins

LUNCH & DINNER

•Bob’s Red Mill Bakery Organic Wheat Bread •Grain Free Flatbread Pizza •Easy Potato Soup • Sesame Noodles with Tofu and Almond Sauce

SNACKS

•Cheddar Cheese Popcorn •Chocolate Chip Almond Protein Cookies • Lemon Blueberry Yogurt Bark

BOB’S RED MILL E-BOOK | PICNICS, PARTIES p POTLUCKS

Banana Pie Chia Pudding This sweet and creamy pudding can be mixed up the night before and refrigerated overnight for a fiber-packed, delicious breakfast.

INGREDIENTS

1 ½ cups Oat Milk 1 medium Banana 1 Tbsp Maple Syrup 1 tsp Vanilla Extract ¼ cup Bob’s Red Mill ® Organic Chia Seeds Sliced Banana, for garnish Bob’s Red Mill ® Maple Sea Salt Homestyle Granola , for garnish

INSTRUCTIONS

• Blend oat milk, banana, maple syrup and vanilla extract in a high-speed blender until smooth and slightly frothy.

• Stir in chia seeds, then transfer to one large air-tight jar or four individual jars and chill in the refrigerator for at least 60 minutes, or until thickened.

• Garnish with sliced bananas and Maple Sea Salt Granola.

Makes 4 servings.

BOB’S RED MILL E-BOOK | BACK u SCHOOL

Cinnamon Swirl Sheet Pan Pancakes Pancake prep just became supremely easy! Use our just-add-water mix and a swirl of cinnamon to make sheet pan pancakes that double as breakfast and lunch on busy school days.

INGREDIENTS 1 package Bob’s Red Mill ® Homestyle Pancake & Waffle Mix 3 cups Water 1 Tbsp Cinnamon

INSTRUCTIONS

• Preheat the oven to 425°F and line an 18 x 13-inch rimmed sheet pan with parchment paper or grease with baking spray. • In a large bowl, stir pancake mix and water together until just combined. Remove ½ cup of the batter to a small bowl and stir in 1 tablespoon cinnamon. Pour the plain pancake batter into the sheet pan and gently tilt in all directions so the batter spreads into an even layer. Dollop the cinnamon batter on top, then swirl it through the batter with a skewer or butter knife.

• Bake for 20 minutes. Slice and serve.

Makes 18 servings.

BOB’S RED MILL E-BOOK | BACK u SCHOOL

DIY Oatmeal Mix up a big batch of oats and your favorite toppings for a quick, nutritious breakfast that anyone in your family can prepare!

INGREDIENTS 4 cups Bob’s Red Mill ® Organic Old Fashioned Rolled Oats 1 cup Bob’s Red Mill ® Organic Chia Seeds 2 cups Bob’s Red Mill ® Coconut Flakes, toasted 1 ½ cups Dried Cranberries 1 ½ cups Bob’s Red Mill ® Organic Pumpkin Seeds

INSTRUCTIONS

• Mix all the ingredients together in a large, airtight jar. Makes 8 servings. • When ready to prepare, combine 1 cup oatmeal mix and 1 ½ cups water in a large bowl. Cover and microwave on high for 2–3 minutes. Let stand for 2 minutes. Makes 1 serving.

BOB’S RED MILL E-BOOK | BACK u SCHOOL

Gluten Free Apple Cider Donuts Too busy to travel to your local apple farm? We’re bringing the flavor of traditional apple cider donuts to your kitchen . . . and your mouth!

INGREDIENTS

Topping

Donuts 1 ½ cups Apple Cider ¾ cup Sugar 6 Tbsp Butter, room temperature 1 Egg 1 ½ cups Bob’s Red Mill ®

2 Tbsp Butter 1 cup Sugar 1 Tbsp Cinnamon or Pumpkin Pie Spice

Gluten Free 1-to-1 Baking Flour

1 ½ tsp Baking Powder ½ tsp freshly grated Nutmeg 1 tsp Cinnamon Pinch of Salt

INSTRUCTIONS

• Preheat oven to 350°F. Spray two 6-cavity donut pans with oil. • In a medium pot over medium-high heat, reduce 1 ½ cups apple cider to ¾ cup. Set aside to cool. • In a large bowl cream together sugar and butter with an electric mixer until light and creamy, 3-4 minutes.

• Add egg to sugar mixture and mix until thoroughly combined.

• In a separate bowl combine the flour, baking powder, nutmeg, cinnamon and salt. Whisk to combine.

• Alternately add and mix the flour mixture and cooled apple cider into the sugar mixture until thoroughly combined. • Portion batter into prepared donut pans, filling molds ¾ full. Bake for 15 minutes, or until golden brown. • Melt butter. In a small bowl, whisk together sugar and cinnamon. • Remove donuts from pan and allow to cool slightly. Brush with melted butter and roll in cinnamon sugar mixture. Enjoy! Makes 12 donuts.

BOB’S RED MILL E-BOOK | BACK u SCHOOL

Zucchini Orange Muffins The warm flavors of orange, cinnamon and clove complement the quinoa flour in these zucchini orange muffins. Perfect to enjoy on the bus or in the office!

INGREDIENTS 2 cups Bob’s Red Mill ® Organic Quinoa Flour ½ cup Sugar

¼ cup Brown Sugar 1 ½ tsp Baking Soda 1 tsp Cinnamon ½ tsp Cloves ¼ tsp Salt Zest of 1 Orange 2 Eggs ¼ cup Oil Juice from 1 Orange, plus enough water to equal 1 cup 1 cup shredded Zucchini ½ cup Golden Raisins ½ cup toasted, chopped Walnuts

INSTRUCTIONS

• Preheat oven to 375°F and line a standard 12-serving muffin tin with paper liners.

• In a medium bowl, combine flour, sugars, baking soda, spices, salt and orange zest. In a large bowl, whisk together eggs, oil and orange juice/water blend. Add the dry mixture, plus the shredded zucchini, raisins and walnuts, to the liquid mixture and fold to thoroughly incorporate.

• Portion evenly into prepared muffin tin and bake until set, about 25 minutes.

Makes 12 muffins.

BOB’S RED MILL E-BOOK | BACK u SCHOOL

Bob’s Red Mill ® Bakery Organic Wheat Bread This delicious bread is sold at our Whole Grain Store in Milwaukie, Oregon. Hearty and delicious, it’s ideal for toast and all kinds of sandwiches.

INGREDIENTS

1 cup + 2 Tbsp Warm Water, 110°F 2 Tbsp Honey 2 ¼ tsp Active Dry Yeast (one 7g packet) 1 Tbsp Oil 2 cups Bob's Red Mill ® Organic Whole Wheat Flour 1 cup Bob's Red Mill ® Organic Unbleached All Purpose White Flour 1 ½ Tbsp Bob's Red Mill ® Vital Wheat Gluten Flour 1 ½ tsp Salt

INSTRUCTIONS By Hand

• Place dough on a lightly floured counter and shape into a loaf. Place loaf in the prepared pan, cover and let rise for 30 minutes or until the dough crowns nicely above the pan and gives with a gentle press of the fingers, leaving a faint indentation. • Bake for 30 minutes until golden-brown and hollow sounding when tapped. The internal temperature should be between 180–200°F. Cool on a wire rack. Bread Machine • Add ingredients to the bread pan following manufacturer’s instructions. Bake on machine’s basic wheat bread setting. Check dough before final rise and, if necessary, adjust its placement in the pan for level height during baking.

• Place warm water and honey in a large mixing bowl. Sprinkle yeast over the mixture and let sit for 5 minutes while the yeast activates. • Add the remaining ingredients to the yeast mixture and mix until the dough pulls away from the side of the bowl. Turn dough out onto a lightly floured counter and knead for about 10 minutes or until you can stretch a small portion of the dough into a thin membrane (this is called the “window pane test”). • If you are using an electric mixer, knead for 4 minutes on medium speed with the dough hook attachment. • Place dough in a clean, oiled bowl, cover and allow to rise until doubled in size, about 1 hour. Punch down the dough, cover and let rise another 30 minutes. Preheat the oven to 350°F and lightly oil an 8 x 4-inch loaf pan.

Makes one 8 x 4-inch loaf or one 1 1 ⁄ 2 lb machine loaf.

BOB’S RED MILL E-BOOK | BACK u SCHOOL

Grain Free Flatbread Pizza Crust

This simple yet indispensable pizza crust is made with our Grain Free Flatbread Mix! Add your favorite sauce and toppings for an effortless meal the whole family can enjoy.

INGREDIENTS

2 Eggs ¼ cup Olive Oil, plus additional for brushing ¼ cup Water 1 package Bob’s Red Mill ® Grain Free Flatbread Mix

INSTRUCTIONS

• Preheat oven to 400°F; oil a pizza pan or baking sheet, or line with parchment paper.

• Mix together eggs, oil, water and bread mix in a large bowl. Let sit for 5 minutes.

• Place dough in the center of the prepared pan. Use wet hands to press dough into an 8–10-inch pizza crust, crimping the edges up to form a crust. Brush lightly with olive oil. • Bake until set, about 10 minutes. Remove from the oven and add sauces and toppings of choice. Return to the oven to finish baking, another 5–7 minutes. Makes one 8–10-inch pizza crust.

BOB’S RED MILL E-BOOK | BACK u SCHOOL

Easy Potato Soup This delicious, creamy Easy Potato Soup is so quick to make with our premium potato flakes. Add your own toppings or explore our suggestions below!

INGREDIENTS

6 Tbsp Unsalted Butter 1 cup chopped Onion 1 cup diced Celery 4 Tbsp Worcestershire Sauce ½ tsp Garlic Powder 3 cups Milk 2 cups Water 2 cups Bob’s Red Mill ® Potato Flakes 3 tsp Salt ¼ tsp White Pepper

INSTRUCTIONS

• In a medium-sized soup pot over medium heat, begin cooking the butter, onions and celery together until soft and translucent, about 5 minutes. • Add the Worcestershire to deglaze the pan. Sauté together for a minute and then add the garlic powder, stirring to make sure no lumps are left. • Add the milk and water, bring to a low simmer, and then add the potato flakes. Whisk vigorously to ensure no lumps are formed. • When smooth, add in the salt and pepper and mix until combined. Enjoy with the topping suggestions or on its own! Makes 4 servings.

~Toppings~ Loaded Baked Potato: Bacon, cheddar, chives and sour cream (pictured)

Parisian Nights: Ham, gruyere, Dijon mustard and butter-sautéed mushrooms

Artisan: Roasted broccoli, shredded rotisserie chicken, blue cheese and garlic croutons

Almost Chowder: Diced yellow potato, chopped clams, green onion and bacon

BOB’S RED MILL E-BOOK | BACK u SCHOOL

Sesame Noodles with Tofu and Almond Sauce This savory and colorful dish features sesame noodles and veggies tossed with a zingy sauce made with Almond Protein Powder! Add a little sriracha for extra heat.

INGREDIENTS

Almond Sauce ½ cup Bob’s Red Mill ®

Sesame Noodles 1 Tbsp Oil 12 oz Extra Firm Tofu, blotted dry and cubed 1 cup sliced Carrot 2 tsp minced Garlic (about 2 cloves) ½ inch fresh Ginger, peeled and minced 8–12 oz Udon or Spaghetti Noodles, cooked, rinsed and drained ¼ cup sliced Scallions 1 Tbsp White Hulled Sesame Seeds

Almond Protein Powder , toasted

¾ cup Water ¼ cup Soy Sauce

1 Tbsp Rice Wine Vinegar 1 Tbsp Lemon or Lime Juice 1 Tbsp Toasted Sesame Oil Sriracha, to taste

INSTRUCTIONS

• To toast almond protein powder, place in a large skillet over medium-low heat. Toast, stirring constantly, until browned, 4–5 minutes. Let cool. • For the almond sauce, whisk together toasted almond protein powder, water, soy sauce, vinegar, lemon or lime juice and sesame oil until smooth. Add sriracha to taste. • Heat oil in a large skillet over medium-high heat. Add cubed tofu, taking care not to crowd the pan. Cook, in batches if necessary, until all sides are golden brown. Add carrots, garlic and ginger and cook until fragrant and carrot is crisp-tender, about 5–7 minutes. Remove from heat and stir in almond sauce. • To serve, divide noodles between bowls. Top with tofu and sauce mixture, then garnish with sliced scallions and sesame seeds. Makes 4 servings.

BOB’S RED MILL E-BOOK | BACK u SCHOOL

Cheddar Cheese Popcorn Savory, crispy and delicious, this Cheddar Cheese Popcorn is the perfect snack. Put it together in minutes: pop the popcorn on the stove top and sprinkle with cheddar cheese powder and salt.

INGREDIENTS ½ cup Bob’s Red Mill ® Yellow Popcorn 2 Tbsp Coconut Oil ¼ cup Cheddar Cheese Powder Salt to taste

INSTRUCTIONS

• In a large pot with a lid, heat the coconut oil over medium heat until melted. Add popcorn and cover.

• Shake the pot frequently as popcorn pops, until there are 3 seconds between pops.

• Add warm popcorn to a brown paper bag or large lidded container. Sprinkle cheddar cheese powder over the popcorn.

• Close the bag or container and shake to evenly coat the popcorn. Season with salt to taste and serve!

Makes 8 servings.

BOB’S RED MILL E-BOOK | BACK u SCHOOL

Chocolate Chip Almond Protein Cookies These lunchbox-ready chocolate chip cookies are given an extra boost of protein, calcium and fiber from Almond Protein Powder.

INGREDIENTS 1 cup Bob’s Red Mill ® Almond Protein Powder ½ cup Brown Sugar ½ cup Water 1 Egg ½ tsp Vanilla Extract ¼ cup Bob’s Red Mill ® Unbleached White All-Purpose Flour ½ tsp Baking Soda ½ tsp Salt ½ cup Chocolate Chips

INSTRUCTIONS

• Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.

• In a large mixing bowl, combine almond protein powder and brown sugar with water and mix until smooth. Add egg and vanilla extract and mix until well incorporated, then add flour, baking soda and salt and mix until smooth. Fold in chocolate chips. Mixture will be very soft. • Portion onto the prepared baking sheet, about 1 tablespoon per cookie, leaving 1 inch between. With wet hands, slightly flatten each cookie. • Bake until just slightly browned, about 15 minutes. Let cool at least 10 minutes before removing to a wire rack to cool completely. Store in an air-tight container. Makes 24 cookies.

BOB’S RED MILL E-BOOK | BACK u SCHOOL

Lemon Blueberry Yogurt Bark

Prep this super easy, refreshing yogurt bark as a treat on warm days. Lemon Blueberry Homestyle Granola adds an irresistible crunch!

Note: This amount of yogurt will fit on a quarter-sheet tray. Make sure the tray you use fits in your freezer or split between two smaller pans. To make this dairy free, substitute your favorite dairy free yogurt.

INGREDIENTS

2 cups Plain Greek Yogurt 2 Tbsp Maple Syrup 1 cup Frozen Blueberries 1 tsp Vanilla Extract ¾ cup Bob’s Red Mill ® Lemon Blueberry Homestyle Granola

INSTRUCTIONS

• Blend yogurt, maple syrup, blueberries and vanilla together.

• Pour onto a parchment-paper lined sheet tray and spread into an even layer. Sprinkle granola on top and freeze for at least 3 hours or until firm. • Cut into 2-inch squares and enjoy immediately. Store portioned yogurt bark in an airtight container in the freezer for up to 5 days. Makes 8 servings.

BOB’S RED MILL E-BOOK | BACK u SCHOOL

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