Friendsgiving Brunch

BRUNCH 12 Delicious Recipes for a Brunch-Themed Friendsgiving

TABLE OF CONTENTS: Hot Chocolate Mix Spicy Bloody Marys Apple Bottom Hootenanny Pancakes Breakfast Pizza Granola-Stuffed Sweet Potatoes with Maple-Tahini Butter Cast Iron Skillet Jalapeño Cornbread Maple Sea Salt Granola Parfait Paleo Pumpkin Pie Dutch Baby Potato and Kale Vegan Quiche Pumpkin Coffee Cake Salted Chocolate & Banana Buckwheat Scones Savory Waffles with Blueberries & Mint Did you know 1 in 7 kids in America lives with hunger? We’re partnering with No Kid Hungry to host a Friendsgiving celebration to raise funds for this important cause, and sharing our recipes so you can host your own event. Get the details and sign up (or donate!) at the Bob’s Red Mill Friendsgiving Team Page now!

HOT CHOCOLATE MIX

INGREDIENTS ¼ cup Dutch Cocoa Powder ½ cup Bob’s Red Mill ® Nonfat Dry Milk ¹⁄ ³ cup Sugar ¼ tsp Kosher Salt

INSTRUCTIONS In a medium bowl, sift together all ingredients. Stir until well combined. Makes 4 servings. For 1 Serving: Stir ¼ cup Hot Chocolate Mix and 1 cup boiling water in a mug.

PREP TIME: 5 MINUTES

This rich, delicious mix makes excellent hot cocoa. Add marshmallows and peppermint schnapps for a little extra holiday cheer (21+ only)!

PREP TIME: 12 HOURS AND 30 MINUTES • PASSIVE TIME: 1–3 DAYS

What’s brunch without the perfect Bloody Mary? This recipe comes to us courtesy of Lindsay Ponta of Shrimp Salad Circus. For a nonalcoholic version, skip the vodka!

INGREDIENTS Jalapeño-Infused Vodka 1 750 mL bottle Vodka 1–3 fresh Jalapeño Peppers Homemade Spicy Bloody Mary Mix 64 oz Tomato Juice 2 Lemons, juiced 2 Limes, juiced

Garnishes of choice Seasoned Salt Celery Stalks Lemon or Lime Wedges Green Olives Cherry Tomatoes Cheese Cubes Shrimp

3 Tbsp Worcestershire Sauce 1–3 Tbsp prepared Horseradish, to taste 1–3 Tbsp Hot Sauce, to taste 1 tsp Celery Salt

1 tsp Garlic Powder 1 tsp Black Pepper

INSTRUCTIONS Jalapeño-Infused Vodka

Pour vodka into a jar or pitcher with a lid. Thinly slice jalapeños, discarding the seeds. Add jalapeño pepper slices to the jar and close the lid. Leave the jar in a cool, dark place, like a cupboard, to infuse. Give it a quick shake every couple hours, tasting a spoonful periodically. When it’s as spicy as you want, up to 12 hours, strain out the peppers. Homemade Spicy Bloody Mary Mix In a large pitcher, mix together all ingredients except the vodka. Refrigerate, covered, for 1–3 days to let the flavors infuse and develop. To serve, rim a glass a glass with seasoned salt. Fill with ice and 2 ounces vodka. Top with Bloody Mary Mix and stir. Garnish with your favorite toppings and enjoy!

SPICY BLOODY MARYS

Makes 12 servings.

PREP TIME: 5 MINUTES • COOK TIME: 35–40 MINUTES

This one-pan wonder comes from Becky Sue of Baking the Goods . A fluffy layer of eggy, puffy pancakes meets luscious cinnamon-spiced apples!

INGREDIENTS 6 Tbsp Butter

2 large Apples, sliced ¹⁄ 8 -inch thick ¹⁄ ³ cup Bob’s Red Mill ® Brown Sugar

1 Tbsp ground Cinnamon 1 tsp fine Sea Salt, divided 6 Eggs, at room temperature 1 cup Whole Milk, at room temperature 2 tsp Vanilla Extract 1 cup Bob’s Red Mill ® Unbleached All-Purpose Flour 1–2 Tbsp Powdered Sugar INSTRUCTIONS

Preheat oven to 400°F and add butter to a 9 x 13-inch cake pan or baking dish. Place in the oven as it warms, just until the butter has melted. Remove and set aside. Add thinly sliced apples, brown sugar, cinnamon and ½ teaspoon salt to melted butter. Toss and spread apples evenly over the bottom of the pan. Return to the oven and bake for 15 minutes, until the apples have softened. In a blender or by hand, vigorously whisk eggs, milk, vanilla and remaining ½ teaspoon salt together until light and frothy. Blend in flour until combined. Set aside until apples have finished baking. Pour batter into the hot pan directly over the baked apples. Carefully transfer back to the oven and bake for another 20–25 minutes, or until the edges have started to brown and the center has puffed up and set. Sprinkle liberally with powdered sugar and serve immediately with butter and maple syrup. Recipe Notes: If you have a Silpat mat, it helps to line a baking sheet with the mat and place the cake pan on top to keep from sliding around and protect from any over spilling in the oven.

APPLE BOTTOM HOOTENANNY PANCAKES

Makes 12 servings.

PREP TIME: 20 MINUTES • COOK TIME: 20 MINUTES

This delectable savory breakfast pizza is made with our Paleo Baking Flour and topped with breakfast goodies like maple syrup, bacon, sausage and eggs!

INGREDIENTS Paleo Pizza Crust 1 ¼ cups Bob’s Red Mill ® Paleo Baking Flour ¼ tsp Salt ¹⁄ 8 tsp Baking Soda 2 Eggs 2 Tbsp Water 2 Tbsp Oil Topping 2 Tbsp Maple Syrup, plus extra for drizzling 12 oz Thick-Cut Bacon, cooked and rough chopped, fat reserved

8 oz Pork Breakfast Sausage, crumbled and cooked 1 cup diced Red Bell Pepper ¹⁄ ³ cup thinly sliced Red Onion 4 Eggs Salt and Pepper to taste Hollandaise Sauce

3 Eggs Yolks 1 Tbsp Water 1 Tbsp Lemon Juice 3 Tbsp reserved Bacon Fat, melted and cooled ¹⁄ 8 tsp Salt

INSTRUCTIONS Paleo Pizza Crust Preheat oven to 350°F and set aside a baking sheet or pizza pan. In a small bowl, combine flour, salt and baking soda. In a large bowl, whisk together eggs, water and oil. Add flour blend and mix thoroughly. Let rest for 5 minutes. Roll out and shape dough between two pieces of oiled parchment paper. Remove and discard top piece of parchment and slide bottom parchment and crust onto the baking sheet or pizza pan. Bake for 5 minutes, then remove from oven. Topping Brush maple syrup over the top of the par-baked crust. Layer cooked bacon, cooked sausage, red bell pepper and red onion over the crust, then crack eggs over the top. Bake until the yolks are just set, 15–20 minutes. Hollandaise Sauce While the pizza bakes, whisk together egg yolks, water and lemon juice until frothy, then pour into a skillet set over medium-low heat. Whisk vigorously until the mixture begins to tighten. Whisk in cooled bacon fat, 1 tablespoon at a time, until the sauce is silky, thickened and doubled in volume. Immediately remove from heat and reserve. When yolks have set, remove pizza from oven, season with salt and pepper and drizzle with hollandaise sauce and additional maple syrup, if desired. Makes one 10-inch pizza.

BREAKFAST PIZZA

PREP TIME: 15 MINUTES • COOK TIME: 1 HOUR

This sweet and savory entrée was contributed by Jamie Vespa from Dishing out Health. Tender sweet potatoes and crispy homemade granola are blanketed in a delicious maple tahini butter.

INGREDIENTS 6 medium Sweet Potatoes 2 Tbsp Extra-Virgin Olive Oil ¾ cup Bob’s Red Mill ® Old Fashioned Rolled Oats ¹⁄ ³ cup chopped Pecans or Walnuts ¼ cup Bob’s Red Mill ® Organic Pumpkin Seeds

½ tsp ground Cinnamon ¾ tsp Sea Salt, divided ¼ tsp ground Ginger 1 tsp finely chopped fresh Rosemary 3 Tbsp unsalted Butter 3 Tbsp Tahini 2 Tbsp Maple Syrup INSTRUCTIONS

Preheat oven to 400°F. Pierce sweet potatoes all over with a fork and place on a foil-lined baking sheet. Bake for 1 hour, or until fork tender. Transfer to a serving platter and slice each potato down the center, lengthwise. While potatoes roast, prepare stovetop granola. Heat oil in a large skillet over medium. Once hot, add oats, nuts, seeds, cinnamon, ½ teaspoon salt and ginger; stir to coat. Cook granola, stirring often to prevent burning, until oats are golden and mixture is fragrant, 5–7 minutes. Remove from heat and stir in rosemary. Prepare maple tahini butter by melting butter in a small saucepan over medium-low. Whisk in tahini, maple syrup and remaining ¼ teaspoon salt. Once mixture is smooth, remove from heat. Assemble sweet potatoes by filling each potato evenly with granola and drizzling maple tahini butter over the top. Serve immediately.

Makes 6 servings.

GRANOLA-STUFFED SWEET POTATOES WITH MAPLE-TAHINI BUTTER

PREP TIME: 15 MINUTES • COOK TIME: 20–25 MINUTES

Why not enjoy the spicier side of brunch? This cheesy, chili-flecked cornbread is from Lindsay Ponta of Shrimp Salad Circus and is excellent alongside eggs and pico de gallo.

INGREDIENTS 1 cup Bob’s Red Mill ® Unbleached White All-Purpose Flour 1 cup Bob’s Red Mill ® Medium Grind Cornmeal ¼ cup Sugar 2 tsp Baking Powder 1 tsp Baking Soda 1 tsp Salt

1 cup Buttermilk 2 Eggs

¼ cup unsalted Butter, softened 2 cups Sharp Cheddar, grated, plus more for topping 1 large Jalapeño Pepper, seeded and minced, plus more for topping

INSTRUCTIONS Preheat oven to 425°F. Place a 9-inch cast iron skillet in the oven to warm up. In a large mixing bowl, combine flour, cornmeal, sugar, baking powder, baking soda and salt until smooth. In a separate small bowl, whisk together buttermilk, eggs and butter. Mix until completely smooth. Pour the wet ingredients over the dry and add jalapeños and cheese. Using a rubber spatula or wooden spoon, mix until just combined. Don’t over-mix, or you’ll end up with dry, tough cornbread. The batter will be pretty thick, somewhere in between a batter and a dough in consistency. Lower oven temperature to 375°F. Remove skillet from the oven and grease the bottom and sides. Scrape batter into the skillet, and use the spatula or spoon to spread it around until it’s flat and even. Sprinkle a generous handful of cheese over the top, then sprinkle with a few minced peppers. Bake on the center rack for 20–25 minutes, until a toothpick inserted in the center comes out clean. Don’t bake it for too long, or it will be dry and crumbly. Serve immediately with butter and honey, if desired. Store leftovers covered at room temperature.

CAST IRON SKILLET JALAPEÑO CORNBREAD

Makes 10 servings.

MAPLE SEA SALT GRANOLA PARFAIT

INGREDIENTS 1 cup Yogurt ½ cup Bob’s Red Mill ® Maple Sea Salt Pan Baked Granola

INSTRUCTIONS Layer one third of the granola into the bottom of a glass; top with half of the yogurt. Make a second layer with one third of the granola and the remaining yogurt. Top with the remaining granola and enjoy! Makes 1 serving.

PREP TIME: 5 MINUTES

This recipe is simplicity itself; feel free to get creative with fresh fruit, nuts and even chocolate shavings!

PREP TIME: 15 MINUTES • COOK TIME: 15 MINUTES

This deliciously simple Dutch baby is from Leah Goldglantz of Leah’s Plate. Coconut milk and pumpkin puree combine with our Paleo Baking Flour for the ultimate fall brunch dish!

INGREDIENTS 1 Tbsp Coconut Oil, to grease skillet 3 pasture-raised organic Eggs ½ cup full-fat Coconut Milk ¼ cup Pumpkin Puree 1 tsp Vanilla Extract 1 Tbsp Bob’s Red Mill ® Organic Coconut Sugar 1 cup Bob’s Red Mill ® Paleo Baking Flour 1 tsp Pumpkin Pie Spice ¼ tsp Sea Salt INSTRUCTIONS Preheat oven to 425°F and grease an 8–10-inch cast iron skillet with coconut oil. Place the skillet in the oven to preheat. While the oven is heating, combine eggs, coconut milk, pumpkin puree, vanilla extract and coconut sugar in a large mixing bowl. Next add flour, pumpkin pie spice and sea salt and mix until all ingredients are combined together. Take the skillet out of the oven and pour the batter over the oil, then place in the oven and bake for 15–20 minutes. Cooking times will vary based on the size of the skillet you use. Remove from oven and allow to cool for a few minutes before serving. Serve with maple syrup and fresh fruit. Enjoy!

Makes 8 servings.

PALEO PUMPKIN PIE DUTCH BABY

PREP TIME: 45 MINUTES • COOK TIME: 1 HOUR • PASSIVE TIME: 10 MINUTES

What’s brunch without quiche? This incredible dish is vegan and gluten free, with a flaky crust and savory, creamy filling made with potatoes, kale, chickpea flour and nutritional yeast. INGREDIENTS Crust 1 ¼ cups Bob’s Red Mill ® Gluten Free Pie Crust Mix 6 Tbsp Coconut Oil, at room temperature ¼ – ¹⁄ ³ cup Ice Water Filling 1 Tbsp Olive Oil ½ cup chopped Yellow Onion 1 tsp minced Garlic 8 oz Waxy Potatoes like Yukon Gold, sliced ¼ -inch thick ¼ cup Water ½ tsp Salt 4 cups chopped Kale 1 cup Bob’s Red Mill ® Chickpea Flour ¼ cup Bob’s Red Mill ® Nutritional Yeast ¼ tsp Salt 2 ½ cups Water, divided 1 tsp Dijon Mustard ½ tsp Lemon Juice Using a pastry cutter or two forks, cut coconut oil into the Gluten Free Pie Crust Mix in a medium-sized bowl until the mixture resembles wet sand. Add ice water 1–2 tablespoons at a time until a 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 the top piece of parchment or plastic and carefully flip the dough into the pie pan. Gently remove the remaining piece of parchment or plastic and press the dough firmly into the pie pan, trimming and decorating the edges as desired. Transfer the shell to the freezer to set for about 30 minutes (optional). Preheat oven to 350°F. Par bake the shell (pie weights are useful) for 30 minutes, the remove and let cool while the filling is prepared. Filling Heat olive oil over medium heat in a large sauté pan. Add onions and cook until translucent, about 5 minutes. Add garlic and sauté until fragrant, 1–2 minutes. Add potatoes, 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 chickpea flour, nutritional yeast and salt. Add 1 cup water and whisk until smooth. Bring the remaining 1 ½ cups water to a low simmer. Reduce heat to low, add chickpea mixture and cook, whisking constantly, until thickened and smooth, about 6–8 minutes. Remove from heat and mix in Dijon mustard and lemon juice. Gently fold vegetable mixture into the chickpea flour mixture and transfer the filling to the par-baked pie crust. Smooth filling evenly into the crust and bake for 30 minutes. Let cool 10 minutes before slicing and serving. INSTRUCTIONS Crust

POTATO & KALE VEGAN QUICHE

Makes one 9-inch Quiche.

PREP TIME: 15 MINUTES • COOK TIME: 45–50 MINUTES

Melissa Baswell Williams of Bubby and Bean contributed this rich, tender coffee cake. Made with earthy spices and pumpkin puree, it’s perfect for fall!

INGREDIENTS Cake 4 cups Bob’s Red Mill ® Organic Unbleached 1 tsp Baking Powder 2 tsp ground Cinnamon 1 tsp ground Ginger ½ tsp ground Nutmeg ½ tsp ground Cloves 1 tsp Salt ½ cup Butter, softened 2 cup Sugar

2 cups Pumpkin Puree 1 ½ cups Milk 2 Eggs Topping 1 ½ cups Bob’s Red Mill ® Brown Sugar 4 tsp Bob’s Red Mill ® Organic Unbleached

White All-Purpose Flour

White All-Purpose Flour

3 tsp melted Butter ¼ cup Bob’s Red Mill ®

Organic Pumpkin Seeds

INSTRUCTIONS Cake

Preheat oven to 350°F. In a medium bowl, stir together flour, baking powder, spices and salt. In a separate bowl, cream together butter and sugar, then mix in pumpkin puree and egg. Gradually add milk. Pour batter into 9 x 13-inch greased baking pan. Topping Mix topping ingredients (except for pumpkin seeds) and sprinkle over batter. Evenly top with pumpkin seeds. Bake for 45–50 minutes, or until toothpick comes out clean. Cool slightly and serve. Tip: You can easily cut this recipe in half if you’re just making for yourself or your family.

Makes 12 servings.

PUMPKIN COFFEE CAKE

PREP TIME: 30 MINUTES • COOK TIME: 35–40 MINUTES

These delicious scones are tender and delicious, as well as vegan. Nutty buckwheat and whole wheat pastry flour scones are layered with homemade banana jam and topped with a rich chocolate glaze.

INGREDIENTS Banana Jam 1 cup sliced ripe Bananas ½ cup Bob’s Red Mill ® Organic Coconut Sugar 2 Tbsp dairy-free Butter 2 tsp Vanilla Extract ½ tsp Kosher Salt Scones 1 ¼ cups Bob’s Red Mill ® Organic Buckwheat Flour 1 ¼ cups Bob’s Red Mill ® Organic Whole Wheat Pastry Flour ½ cup Sugar

2 tsp Baking Powder ½ tsp Kosher Salt 8 Tbsp dairy-free Butter,

cold and cut into chunks 1 ¼ cups full-fat Coconut Milk Glaze

½ cup Powdered Sugar 1 Tbsp Cocoa Powder ¼ tsp Kosher Salt 1 tsp Water Flaked Finishing Salt and toasted, chopped Hazelnuts (optional)

INSTRUCTIONS Preheat oven to 350°F. Combine bananas, sugar and butter in a saucepan over medium heat. Cook for 10 minutes, stirring occasionally. The bananas will break down, but some smaller chunks will remain. Remove from heat and add vanilla and salt. Stir and let cool. In a bowl, whisk flours with sugar, baking powder and salt. Add butter, tossing to coat. Use a pastry cutter or hands to incorporate, until the mixture resembles coarse cornmeal. Add coconut milk and combine until it just comes together—don’t overwork the dough. Divide into two equal pieces on a well-floured surface and roll into ½ -inch thick rectangles. Spread banana jam over one piece of dough and cover with remaining piece. Cut into triangles. Place scones on a parchment-lined baking sheet and bake for 35-40 minutes, until firm and slightly golden. In a small bowl, whisk powdered sugar, cocoa powder, salt and water. Drizzle over cooled scones and top with finishing salt and hazelnuts.

SALTED CHOCOLATE & BANANA BUCKWHEAT SCONES

Makes 12 scones.

PREP TIME: 20 MINUTES • COOK TIME: 10 MINUTES

These paleo savory waffles with blueberries, mint and hollandaise sauce are a truly stand-out brunch dish!

INGREDIENTS Waffles 1 cup Bob’s Red Mill ® Paleo Pancake & Waffle Mix 2 Eggs ¼ cup Water 1 Tbsp Coconut Oil melted Balsamic Reduction 1 cup Balsamic Vinegar 2 Tbsp Honey

Hollandaise 3 Egg Yolks 1 Tbsp Water

1 Tbsp Lemon Juice 3 Tbsp Ghee or coconut oil Toppings Fresh Blueberries Fresh Mint, chopped Green Onions, chopped

INSTRUCTIONS Waffles

Preheat waffle iron to medium heat for at least 10 minutes. In a large bowl, whisk together all ingredients until smooth. Follow waffle iron manufacturer’s instructions for measuring and cooking waffles. Balsamic Reduction Pour honey and balsamic vinegar into a small saucepan, whisking to dissolve honey. Bring the mixture to a boil, then reduce to a simmer, stirring often, for 10–15 minutes, until the mixture has reduced and thickened slightly. The reduction is ready to be taken off the heat when it coats the back of a spoon. Remove from heat and let it cool before serving. It will continue to thicken as it cools. Hollandaise Combine egg yolks, water and lemon juice in a small skillet off the heat. Use a whisk to whip the ingredients together for a minute or so until pale and frothy. Slowly move your skillet onto a burner set to medium-low, whisking vigorously. As the yolk mixture slowly begins to tighten, add the ghee, 1 tablespoon at a time, until the sauce is silky, thickened and doubled in volume. Remove the sauce from the heat and transfer to a serving bowl. To Assemble Pour hollandaise liberally over the paleo waffles and top with mint, green onions and fresh blueberries. Drizzle with balsamic reduction to finish. Makes 2 servings.

SAVORY WAFFLES WITH BLUEBERRIES & MINT

TOGETHER WE CAN END CHILD HUNGER

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PHOTO CREDIT: Kristina Williams

@Dear.November.Days