Bob's Red Mill: Celebrate Spring

CELEBRATE SPRING 14 FRESH RECIPES FOR BREAKFAST, BRUNCH & BEYOND

TABLE OF CONTENTS

SAVORY FARE Potato Kale Quiche Savory Spring Dutch Baby Shakshuka BREADS, WAFFLES & SCONES Paska Hot Cross Buns Quick Cinnamon Rolls

Cassava Waffles & Pancakes Buttermilk Currant Scones COOKIES Raspberry & Coconut Oatmeal Macaroons Sparkling Sugar Cookies Vegan Raspberry Macarons CAKES Plum Coffee Cake with Oatmeal Streusel Topping Semolina Citrus Cake Paleo Carrot Cake

POTATO KALE QUICHE

GARBANZO BEAN FLOUR AND NUTRITIONAL YEAST GIVE THIS VEGAN QUICHE A DELICIOUS CHEESY FLAVOR & WONDERFULLY SILKY TEXTURE.

Ingredients CRUST 6 Tbsp Coconut Oil,

Instructions CRUST

Using a pastry cutter or two forks, cut coconut oil into Gluten Free Pie Crust Mix in a medium bowl until mixture resembles wet sand. Add ice water 1 tablespoon at a time until smooth dough forms. Place dough between two pieces of parchment paper or plastic wrap and roll out to fit a 9-inch pie pan. Remove top piece of parchment or plastic and carefully flip dough into pan. Gently remove remaining piece of parchment or plastic and press dough firmly into pan, trimming and decorating edges as desired. Transfer pie shell to freezer to set for about 30 minutes. Preheat oven to 350°F. Parbake pie shell for 30 minutes. Remove from oven and let cool while filling is prepared. Keep oven heated. FILLING Heat olive oil over medium heat in large sauté pan. Add onions and cook until translucent, about 5 minutes. Add garlic and sauté until fragrant, 1–2 minutes. Add potatoes, ¼ cup water and salt. Cover, reduce heat to low and cook until potatoes are fork-tender, about 5 minutes. Add kale, cover and cook until wilted, 3–5 minutes. While potatoes and kale cook, combine garbanzo bean flour, nutritional yeast and salt in a medium bowl. Add 1 cup water and whisk until smooth. Bring remaining 1½ cups water to a low simmer in a medium saucepan. Reduce heat to low, add garbanzo flour mixture and cook, whisking constantly, until thickened and smooth, 6–8 minutes. Remove from heat and mix in Dijon mustard and lemon juice. Gently fold vegetable mixture into garbanzo flour mixture and transfer filling to parbaked pie shell. Smooth filling evenly into crust and bake at 350°F for 30 minutes. Let cool 10 minutes before slicing and serving. Makes 8 servings.

solid (at room temperature) 1¼ cups Bob’s Red Mill® Gluten Free Pie Crust Mix ¼–⅓ cup Ice Water FILLING 1 Tbsp Olive Oil ½ cup chopped Yellow Onion 1 tsp minced Garlic (about 1 clove)

8 oz waxy Potatoes (like Yukon Gold or New Potatoes), sliced ¼-inch thick 2¾ cups Water, divided ½ tsp Salt 4 cups chopped Kale 1 cup Bob’s Red Mill® Garbanzo Bean Flour ¼ cup Bob’s Red Mill® Nutritional Yeast ¼ tsp Salt 1 tsp Dijon Mustard ½ tsp Lemon Juice

BOB’S RED MILL SPRING 2019 E-BOOK

SAVORY SPRING DUTCH BABY

ZESTY LEMON, FRESH HERBS AND SPRING VEGETABLES UNITE FOR AMAZING FLAVOR IN THIS UNIQUE POPOVER PANCAKE. CHOOSE FROM TRADITIONAL OR GLUTEN FREE OPTIONS.

Ingredients DUTCH BABY 3 Eggs ¾ cup Milk ¼ cup melted Butter ¾ cup Bob’s Red Mill®

Instructions Preheat oven to 425°F. Place a 10-inch cast iron skillet in the oven to heat for at least 25 minutes. While pan heats, whisk eggs in a large bowl until very light and fluffy. Add milk, melted butter, flour, herbs, lemon zest, salt and pepper, and gently whisk until smooth. Carefully remove hot cast iron pan from oven and place cold butter in the pan to melt. Once butter stops foaming, pour the batter into the hot pan. Immediately return the pan to the oven and bake until puffed and set, about 20–25 minutes. Meanwhile, prepare toppings. Slice leeks into ¼-inch thick rounds, white and light green parts only. In a large sauté pan, melt butter over medium heat. Add leeks and salt and cook, stirring occasionally, until soft. Line a sheet tray with parchment paper. Toss asparagus with oil, salt and pepper; spread in an even layer on prepared sheet tray. Carefully remove the Dutch baby from the oven. Leave in pan. Keep oven heated. Roast asparagus in the oven at 425°F, stirring once, until soft and beginning to brown on the tips, 10–15 minutes. Top Dutch baby with sautéed leeks, roasted asparagus and fried eggs before serving. Makes 4 servings.

Organic All-Purpose Flour or Gluten Free 1-to-1 Baking Flour 1 Tbsp minced Parsley 1 Tbsp minced Tarragon ½ tsp Lemon Zest ½ tsp Salt ½ tsp ground Black Pepper 1 Tbsp cold Butter TOPPINGS 2 large Leeks, cleaned well ¼ cup Butter ½ tsp Salt 1 bunch Asparagus (about 2 lbs) 2 Tbsp Olive Oil Salt and ground Black Pepper to taste 2 Eggs, fried

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SHAKSHUKA THIS TUNISIAN DISH IS INCREDIBLY FLAVORFUL. EGGS POACHED IN THE SAUCE ADD RICHNESS, AND FARRO ADDS A PLEASANT CHEW.

Ingredients 2 Tbsp Olive Oil 1 medium Onion, chopped 1 hot Pepper, diced 1 medium Red Bell Pepper, chopped 1 Tbsp minced Garlic 1½ tsp Salt 1 tsp ground Cumin 1 tsp smoked Paprika ½ tsp ground Black Pepper ¼ tsp ground Coriander 2 Tbsp Tomato Paste 28 oz can diced Tomatoes 2½–3 cups cooked Bob’s Red Mill® Organic Farro Water as needed 1–2 Tbsp Lemon Juice Honey or Sugar, optional 4 Eggs ¼ cup minced Parsley

Instructions Heat a large skillet over medium heat. Add olive oil to hot skillet and heat until just shimmering. Add onion and peppers and cook until soft, 5–7 minutes. Add garlic, salt and spices and cook until fragrant, 1–2 minutes. Stir in tomato paste, then add diced tomatoes and cooked grains. Add water as needed to make a loose sauce. Reduce heat to medium-low and cook for 15–20 minutes, stirring often. Taste sauce and add lemon juice and honey or sugar as needed. Make four shallow indentations in the sauce and crack an egg into each one. Let cook for 10 minutes, occasionally spooning some of the sauce over the egg whites to help cook. Cover and continue to cook 3–5 minutes, until whites are cooked through. Remove lid, garnish with parsley and serve. To eat, break yolk and stir to incorporate into the sauce. Serves 4.

BOB’S RED MILL SPRING 2019 E-BOOK

PASKA THIS LIGHTLY SWEET BREAD IS A TRADITIONAL EASTER TREAT IN MANY EASTERN EUROPEAN COUNTRIES.

Ingredients PASKA

Instructions PASKA

¼ cup warm Water, 110°F ¾ cup warm Milk, 110°F

In a large mixing bowl, combine warm water and milk with cane sugar, yeast and 1 cup flour. Mix well. Let rise in a warm place until bubbly and doubled in size, about 30 minutes. To the yeast mixture, add sour cream, egg, 2 tablespoons melted butter, vanilla extract, lemon zest and salt. Add 2 cups flour and mix until a shaggy but firm dough comes together, adding up to 2 cups flour if needed. Add the raisins and mix to incorporate. Turn onto a floured surface and knead until a smooth dough forms, 7–10 minutes. Transfer dough to a lightly oiled bowl. Turn dough to coat all sides, then cover and let rise until doubled in size, about 45–60 minutes. Brush the insides of a 6-serving extra-large muffin pan or other deep pan (like a popover pan) with 1 tablespoon melted butter. Place dough on a floured surface and divide into equal size portions, about 5–6 oz each. Shape each piece into a small round ball and place one piece in each cup. Brush tops with remaining 1 tablespoon butter, cover and let rise in a warm place until puffy and almost doubled in size, about 30 minutes. While dough proofs, preheat oven to 350°F. When dough has risen, uncover and transfer to preheated oven. Bake until the tops are browned and an internal temperature of 210°F is reached, 35–40 minutes. Remove from oven and let cool at least 30 minutes before glazing and serving. GLAZE Mix together cream cheese, butter, powdered sugar and lemon juice until smooth. Adjust consistency with milk to a thick but pourable consistency. Pour glaze over each paska, allowing the glaze to dribble down the sides. In a small bowl, toss lemon and orange zests with sugar until well combined. Sprinkle sugared zest over each paska before serving. Makes 6 servings.

¼ cup Bob’s Red Mill® Cane Sugar 7g packet Instant Yeast, about 2¼ tsp 3–5 cups Bob’s Red Mill® Organic All-Purpose Flour, divided ¼ cup Sour Cream 1 Egg 4 Tbsp melted Butter, divided ½ tsp Vanilla Extract ½ tsp Lemon Zest 1½ tsp Salt ¼ cup Raisins GLAZE 4 oz Cream Cheese, soft ¼ cup Butter, soft

1 cup Powdered Sugar 1 Tbsp Lemon Juice 4–5 Tbsp Milk TOPPING

Zest of 1 Lemon Zest of 1 Orange ½ cup Bob’s Red Mill® Cane Sugar

BOB’S RED MILL SPRING 2019 E-BOOK

HOT CROSS BUNS “HALF FOR YOU AND HALF FOR ME, BETWEEN US TWO SHALL GOODWILL BE.”

TRADITION HOLDS THAT SHARING A HOT CROSS BUN WITH A FRIEND GUARANTEES FONDNESS AND FELLOWSHIP THROUGHOUT THE YEAR.

Ingredients BUNS 1 cup warm Milk, 110°F 4½ tsp Bob’s Red Mill® Active Dry Yeast (or two 7g yeast packets) 3–3½ cups Bob’s Red Mill® All-Purpose Flour ½ cup Bob’s Red Mill® Cane Sugar ¾ tsp Salt ½ tsp ground Cinnamon ¼ tsp ground Nutmeg ¼ tsp ground Ginger ¼ cup Butter, melted and cooled 1 Egg

Instructions BUNS

Combine warm milk and yeast in a large mixing bowl. Let sit for 5 minutes while yeast dissolves. Meanwhile, combine 3 cups flour, sugar, salt and spices in a bowl and set aside. Add butter, egg, vanilla and flour mixture to the yeast mixture. Mix until a shaggy dough forms. Add currants and knead until dough is smooth and elastic, about 9 minutes in a stand mixer at medium speed, or 10–15 minutes by hand. Add remaining ½ cup flour only if needed to make a workable dough. Shape dough into a ball and place in a large bowl lightly coated with oil. Turn dough once to coat both sides. Cover and let rise in a warm place until doubled in size, 60–90 minutes. Line a baking sheet with parchment paper and set aside. Turn dough out onto a lightly floured surface and divide into 12 equal pieces, about 2 oz per piece. Shape each piece into a tightly formed ball and place on the baking sheet. Cover and let rise in a warm place until doubled in size, about 45 minutes. Preheat oven to 375°F. WASH Combine egg and water in a small bowl and mix well. Gently brush the top and sides of each bun with egg wash. Bake buns until golden brown, about 25 minutes. Let cool at least 30 minutes before icing. ICING Combine powdered sugar, milk and vanilla. Mix until smooth. Drizzle or pipe a cross on top of each bun. Makes 12 buns.

1 ½ tsp Vanilla Extract ½ cup Dried Currants WASH 1 Egg 1 Tbsp Water ICING 2 cups Powdered Sugar 2 Tbsp Milk 1 tsp Vanilla Extract

BOB’S RED MILL SPRING 2019 E-BOOK

QUICK CINNAMON ROLLS

THESE EASY, WHOLE GRAIN CINNAMON ROLLS GET A RISE FROM BAKING POWDER AND BAKING SODA RATHER THAN YEAST, SO THEY COME TOGETHER IN A JIFFY.

Ingredients DOUGH 2½ cups Bob’s Red Mill® Organic Ivory Wheat Flour 2 Tbsp Bob’s Red Mill® Cane Sugar 1¼ tsp Bob’s Red Mill® Baking Powder ½ tsp Bob’s Red Mill® Baking Soda ½ tsp Salt 1¼ cup Buttermilk ¼ cup melted Butter, divided FILLING ¾ cup Bob’s Red Mill® Brown Sugar ¼ cup Bob’s Red Mill® Cane Sugar 2 tsp ground Cinnamon ¼ tsp Salt CREAM CHEESE GLAZE 4 oz Cream Cheese, soft ¼ cup Butter, soft 1 cup Powdered Sugar ¼ cup Buttermilk ¼ tsp Vanilla Extract

Instructions DOUGH Preheat oven to 425°F. Butter a 9-inch round cake pan or spray with non-stick cooking spray. In a large bowl, combine flour, sugar, baking powder, baking soda and salt. Add buttermilk and 2 tablespoons melted butter and mix until a smooth, wet dough forms. Turn dough out onto a well-floured board, sprinkle with flour and roll into a 9 x 12-inch rectangle. Brush with remaining 2 tablespoons melted butter. FILLING In a small bowl, mix together sugars, cinnamon and salt. Sprinkle mixture over the dough, leaving a ½-inch border around the edge. Starting at one short end, tightly roll the dough to the opposite end to form a log. Pinch the seam to seal. Cut log into eight rounds. Arrange rounds, cut sides up, in the pan. Bake until golden, 22–25 minutes. Immediately turn out onto a serving platter. GLAZE While cinnamon rolls are baking, prepare cream cheese glaze. In a medium bowl, mix cream cheese and butter until smooth. Add powdered sugar and mix until well incorporated, then add buttermilk and vanilla. Glaze cinnamon rolls just before serving. Makes 8 rolls.

BOB’S RED MILL SPRING 2019 E-BOOK

CREATE DELECTABLE GLUTEN FREE WAFFLES AND PANCAKES WITH GRAIN FREE CASSAVA FLOUR! CASSAVA WAFFLES & PANCAKES

Ingredients 4 Tbsp Coconut Oil 1 tsp Salt 3 cup Coconut Sugar 1 tsp Vanilla 2 Eggs 13 cups Bob’s Red Mill® Cassava Flour 1 cup Milk; for pancakes, increase to 2 cups 11 tsp Apple Cider Vinegar

Instructions WAFFLES

Preheat waffle iron to medium heat for at least 10 minutes. Whisk together the first four ingredients, then add eggs one at a time. Lightly mix in the cassava flour, then mix in the milk and vinegar completely until no lumps remain. The batter will be thick. Follow waffle iron manufacturer’s instructions for measuring and cooking waffles.

Makes 2 waffles. PANCAKES

Heat a lightly greased griddle or pan over medium-high heat. Prepare batter as directed, adding an additional cup of milk. Pour 1-cup portions onto the hot griddle or pan. Cook until bubbly, then flip and cook until the center is set, about 2–3 minutes per side. Serve immediately. Makes 8 pancakes.

BOB’S RED MILL SPRING 2019 E-BOOK

TENDER, FLAKY AND SWEETER THAN YOUR AVERAGE BISCUIT, THESE CURRANT-STUDDED SCONES WILL ELEVATE YOUR NEXT TEA TIME. BUTTERMILK CURRANT SCONES

Ingredients 2¾ cups Bob’s Red Mill® Organic Whole Wheat Pastry Flour ¼ cup Bob’s Red Mill® Cane Sugar 1 Tbsp Bob’s Red Mill® Baking Powder ½ tsp Salt 1 cup Butter, cold, cubed 1 cup dried Currants 2 Eggs, whisked ½ cup Buttermilk

Instructions Preheat oven to 425°F; line a baking sheet with parchment paper. In a large bowl, combine flour, sugar, baking powder and salt. Using a pastry cutter or two forks, cut butter into the flour mixture until butter is the size of small peas. Add currants and toss to combine. Make a well in the center of the flour mixture and add whisked eggs and buttermilk. Stir gently until a shaggy dough forms. Transfer dough to a lightly floured board and knead a few times. Shape into an 8-inch disk about 1 inch thick. Transfer the dough to the baking sheet and cut into 8 pieces as if slicing a pie, leaving the pieces in place. Bake until golden brown, about 25 minutes. Serve hot Makes 8 scones.

BOB’S RED MILL SPRING 2019 E-BOOK

RASPBERRY & COCONUT Oatmeal Macaroons THESE VEGAN RASPBERRY & COCONUT OATMEAL MACAROONS LOOK AS SWEET AS THEY TASTE! AQUAFABA, THE LIQUID FROM CANNED GARBANZO BEANS, REPLACES THE TRADITIONAL EGG WHITES.

Ingredients 2 cups Coconut Flakes 2 Tbsp Coconut Oil 1 cup Aquafaba 3 Tbsp Cane Syrup 3 Tbsp Agave Syrup 1 tsp Salt 1 tsp Vanilla Extract 1 tsp Almond Extract 2 cups Bob’s Red Mill® Gluten Free Rolled Oats 1 Tbsp Bob’s Red Mill®

Instructions Preheat oven to 350°F. Combine the first eight ingredients in a food processor. Blend ingredients together until the coconut begins to cream, about 5–7 minutes. Turn off machine and use a rubber spatula to scrape down the sides. Add the oats and flour and pulse a few times to blend with the coconut and aquafaba mixture. Once the dough comes together, pour into a bowl. Gently fold in the freeze-dried raspberries. Using a cookie scooper or a spoon, scoop the macaroons into 1- to 2-inch balls. Place each cookie about 1–2 inches apart on a parchment-lined baking sheet. Bake for 18–20 minutes, until the bottoms and tops are a light golden brown. Enjoy the cookies as-is, or drizzle with melted white chocolate. Makes 12–16 cookies.

Gluten Free 1-to-1 Baking Flour 1 cup Freeze-Dried Raspberries, crumbled into rice-sized pieces Vegan White Chocolate Chips, optional

BOB’S RED MILL SPRING 2019 E-BOOK

KIDS WILL LOVE HELPING YOU DECORATE (AND EAT!) THESE PRETTY SUGAR COOKIES. SPARKLING SUGAR COOKIES

Ingredients COOKIES 2¾ cup Bob’s Red Mill® Gluten Free 1-to-1 Baking Flour 1 tsp Bob’s Red Mill® Baking Powder ¼ tsp Salt 1 cup Butter, soft 1¼ cup Bob’s Red Mill® Cane Sugar 1 Egg 1 tsp Vanilla Extract DECORATION 1–2 cups Bob’s Red Mill® Sparkling Sugar Food Coloring 1 cup Powdered Sugar 1–2 Tbsp Milk

Instructions COOKIES

In a small bowl, combine flour, baking powder and salt. Set aside. In a large bowl, mix butter and cane sugar. Add egg and vanilla and mix until thoroughly combined. Add flour mixture and mix until fully incorporated. Shape dough into a ball, wrap in plastic wrap and chill for at least 1 hour. Preheat oven to 325°F. Line baking sheets with parchment paper. Remove dough from refrigerator and discard plastic wrap. Place cold dough between two pieces of parchment paper and roll out to 1/8-inch thickness. Cut out desired shapes using lightly floured cookie cutters. (If dough is too soft after rolling, chill for 20 minutes before cutting out cookies.) Place cookies on baking sheets, about 1 inch apart. Bake until edges are lightly golden, 15–18 minutes, rotating sheets halfway through baking. Let cool completely before decorating. DECORATING Divide sparkling sugar into ¼ cup portions. Add 1–2 drops of food coloring per portion and mix thoroughly to distribute color. Set aside. In a small bowl, combine powdered sugar and milk. Whisk until smooth, adjusting consistency as needed with extra milk. If desired, divide icing into separate bowls and color with food coloring. Top cookies with icing and decorate with sparkling sugar. Makes 2 dozen cookies.

BOB’S RED MILL SPRING 2019 E-BOOK

VEGAN RASPBERRY MACARONS THESE GORGEOUS MACARONS ARE CRISP, LIGHT, DELICIOUS–AND VEGAN! THE SECRET IS AQUAFABA, THE LIQUID FROM A CAN OF GARBANZO BEANS.

Ingredients 400 grams Aquafaba (13 cups)

Instructions In a small pot over medium-high heat, reduce your aquafaba by half, then chill overnight in an airtight container. The next day, sift together almond flour, raspberries and powdered sugar. If any large pieces are left behind, use a food processor to further grind and sift into the mixture. In a small bowl, whisk together the pink food coloring and 80 grams of aquafaba until combined. Mix aquafaba into the almond mixture using a spatula and set aside. Heat the water and vegan granulated sugar in a small pot until the mixture reaches 230°F. While the sugar mixture heats, whisk together 100 grams aquafaba in a stand mixer on high until stiff peaks form. Once the sugar syrup is at 230°F, turn your mixer to low and slowly begin drizzling the syrup down the side of the bowl while the mixer continues to turn. Once all the syrup is added, turn the mixer to high and let it run until the bowl is cool to the touch. Pour the meringue into the bowl with the almond mixture. Begin folding together until combined. When you have reached the desired consistency, pour your macaron batter into a piping bag and pipe the macarons into similar-size circles (or hearts) on a parchment-lined baking sheet. Tap the baking sheet with force against the counter several times to release any air bubbles. Flatten the tops with a wet finger. Preheat the oven to 300°F. Let the macaron shells sit on your counter until the tops are dry to the touch, then bake for 10–14 minutes, rotating the pan once midway through cooking. Remove from oven and place the parchment on a drying rack. Let cool for 20 minutes and then fill with your favorite vegan icing recipe! Makes 24 cookies.

210 grams Bob’s Red Mill® Super-Fine Almond Flour (about 2 cups) 30 grams Freeze-Dried Raspberries (about 1 cup) ground to a fine powder 180 grams Vegan Powdered Sugar (about 11 cups) 1/8 tsp Pink Food Coloring Gel, optional 235 grams vegan Sugar (11 cups) 160 grams Water (3 cup)

Piping Bags and Tips (such as Wilton 1A)

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THIS DELICIOUS SOUR CREAM COFFEE CAKE IS SWIRLED WITH CINNAMON AND BROWN SUGAR, STUDDED WITH RIPE BLACK PLUMS AND TOPPED WITH A BUTTERY STREUSEL. Plum Coffee Cake with Oatmeal Streusel Topping

Ingredients OATMEAL STREUSEL TOPPING 3 cup Bob’s Red Mill® Unbleached White All-Purpose Flour 3 cup Rolled Oats 3 cup firmly packed Light Brown Sugar 1 Tbsp ground Cinnamon 1 tsp freshly grated Nutmeg 1 tsp Kosher Salt 1 cup unsalted Butter, melted CINNAMON SWIRL 2/3 cup firmly packed Light Brown Sugar 1 Tbsp ground Cinnamon 1 tsp Cocoa Powder CAKE 21 cups Unbleached White All-Purpose Flour 2 tsp ground Cinnamon 2 tsp Baking Powder 1 tsp Baking Soda 1 tsp Kosher Salt 1 tsp freshly grated Nutmeg 1 tsp ground Ginger 1 cup unsalted Butter, room temperature 1 cup Granulated Sugar 1 cup firmly packed Light Brown Sugar 1 cup Sour Cream, room temperature 1 cup Olive Oil 1 tsp Almond Extract 3 Eggs, room temperature 2 Black Plums, cut into 1-inch cubes

Instructions Preheat the oven to 350°F. Grease a 9-inch springform pan with butter or cooking spray and line with parchment paper. Dust with flour, tapping out the excess. Set aside. MAKE THE STREUSEL: In a medium-sized bowl combine the flour, oats, brown sugar, cinnamon, nutmeg and salt. Using a spatula, add in melted butter and mix until everything comes together. Set aside. MAKE THE CINNAMON SWIRL: Combine all ingredients in a small bowl. Set aside. MAKE THE CAKE: Mix the all purpose flour, cinnamon, baking powder, baking soda, salt, grated nutmeg and ground ginger together in a separate bowl and whisk to combine. Set aside. In the bowl of a stand mixer fitted with the paddle attachment, add the butter, granulated sugar and brown sugar. Turn the mixer to medium- high speed and mix until light and fluffy, about 3 minutes. Turn the mixer to low and add the sour cream, olive oil and almond extract and mix to combine. Stop the mixer to scrape down the bowl, then add the eggs one at a time, beating well after each addition. Finally, slowly add the dry ingredients into the mixer and mix just until incorporated. Remove the bowl from the mixer and fold in the diced plums. Pour half of the batter into the prepared pan and sprinkle with the cinnamon swirl mixture. Spread the remaining batter on top of the filling and, using a table knife, gently swirl the batter. Level the top of the cake and sprinkle the streusel over the top, crumbling it to the size of peas. Bake the cake for 65–75 minutes, or until the streusel is a rich golden color and a knife inserted in the center comes out almost clean. Remove the cake from the oven and allow it to cool 20–25 minutes before cutting and serving. Makes 8 servings.

BOB’S RED MILL SPRING 2019 E-BOOK

SEMOLINA CITRUS CAKE SEMOLINA FLOUR IS BEST KNOWN FOR MAKING GREAT PASTA. IN THIS RECIPE, INSPIRED BY A TRADITIONAL GREEK TREAT KNOWN AS REVANI, SEMOLINA AND ALMOND FLOURS JOIN TOGETHER FOR A RICH, RUSTIC CAKE.

Ingredients CAKE 1 cup Sugar 3 Eggs 1 cup plain Greek Yogurt ½ cup Olive Oil (light flavor)

Instructions CAKE

Preheat oven to 350°F; spray an 8-inch round cake pan with non-stick cooking spray and line the bottom with parchment paper. In a large mixing bowl, beat sugar and eggs until light and fluffy. In a separate bowl, whisk together yogurt, oil, citrus juice, zest and vanilla extract. In a small bowl, combine semolina flour, almond flour, baking powder, baking soda and salt. Add ½ of the yogurt mixture to the egg mixture, followed by ½ of the flour mixture, mixing well and scraping down the bowl after each addition. Repeat with the remaining yogurt and flour mixtures. Pour batter into pan and bake until a toothpick inserted in the center comes out clean, about 40 minutes. Let cool in the pan for 10 minutes. Remove from pan to serving platter. Let cool completely before frosting. FROSTING Beat cream cheese and yogurt until creamy and combined. Add vanilla, citrus juice and powdered sugar; beat until creamy. If frosting is too thick, add additional yogurt; if too thin, add more powdered sugar. Recipe can be increased as desired. To serve, slice the cake in half horizontally through the center. Apply a thin layer of frosting between the layers, then frost the top of the cake. If desired, prepare extra frosting to frost

2 tsp fresh Citrus Juice (like Meyer Lemon, Blood Orange, or Tangerine) 2 tsp Citrus Zest 1 tsp Vanilla Extract 1½ cups Bob’s Red Mill® Semolina Flour ½ cup Bob’s Red Mill® Almond Flour 1 tsp Bob’s Red Mill® Baking Powder ½ tsp Bob’s Red Mill® Baking Soda ½ tsp Salt FROSTING 8 oz Cream Cheese, soft ½–1 cup plain Greek Yogurt 1 tsp Vanilla Extract 1 tsp fresh Citrus Juice ½–1 cup Powdered Sugar

the entire cake. Makes 8 servings.

BOB’S RED MILL SPRING 2019 E-BOOK

PALEO CARROT CAKE

THIS DELIGHTFUL GRAIN-FREE CAKE IS SUBTLY SWEET AND SUPER TENDER, WITH A LUSCIOUSLY CREAMY FROSTING.

Ingredients CAKE 3½ cups Bob’s Red Mill® Paleo Baking Flour ¾ cup Bob’s Red Mill® Organic Coconut Sugar 1 tsp Bob’s Red Mill® Baking Soda ½ tsp Salt ½ tsp ground Cinnamon ¼ tsp ground Allspice ¼ tsp ground Nutmeg Juice of one Orange* + enough Water to make 1 cup total 3 Eggs ¼ cup melted Coconut Oil 1 tsp Vanilla Extract 1 cup shredded Carrots (about 2 medium) FROSTING 15 oz can full-fat Coconut Milk, chilled 1 Tbsp Honey 1 tsp Orange Zest*

Instructions CAKE

Preheat oven to 325°F. Lightly oil an 8 x 4-inch loaf pan. In a small bowl, combine flour, sugar, baking soda, salt and spices. In a larger bowl, whisk together orange juice and water, eggs, melted coconut oil and vanilla extract. Add dry ingredients and mix well, then fold in shredded carrots. Pour batter into the loaf pan and smooth evenly. Bake until a toothpick inserted in the center comes out clean, about 1 hour. Let cool at least 30 minutes before removing from pan. FROSTING To prepare frosting, carefully drain off all liquid from the chilled coconut milk. Place the chilled solids in a bowl and add honey and orange zest. Whisk until the mixture comes together and is smooth (over-mixing will cause the frosting to break). Remove cake from pan and place on a serving dish. Frost generously with coconut frosting. *NOTES: Zest the orange and reserve before juicing. Makes 8 servings.

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