Spring Feasts

Spring Feasts DISCOVER FRESH & INVENTIVE DISHES

Table of Contents Spring is one of our favorite seasons—and the most unpredictable! Fresh, green produce is popping up at the farmers market, but there are still weeks cool enough to call for a comforting bowl of hot soup and a warm pair of slippers. To meet the many moods of this enchanted season, we’ve gathered some of our favorite recipes, so you can create a feast to remember!

BREAKFASTS • Bootiful Bunny Pancakes • Golden Oat Milk Smoothie • Cranberry Peanut Butter Oatmeal Bites • Grain Free Strawberry Scones APPS & SIDES • Cannellini Bean Spread with Rosemary • Smoky Sweet Red Lentil Stew • Dairy and Gluten Free Scalloped Potatoes • Garden Galette • Spinach Quinoa Bites • Oatmeal Grain Bowl with Roasted Chickpeas SWEETS • Cherry Sweet Rolls • Oatmeal Cookies • Paleo Carrot Cake with Coconut Frosting MAIN DISHES

BOB’S RED MILL E-BOOK | SPRING FEASTS

Bootiful Bunny Pancakes Get the hop on breakfast with these cuties! These adorable bunnies are easy to make with any of our pancake mixes. Be sure to add whipped cream “tails” to delight your honey bunnies at home. INGREDIENTS 2 cups Bob’s Red Mill ® Homestyle Pancake & Waffle Mix 1 ⅓ cups Water INSTRUCTIONS • Heat a lightly greased griddle or pan over medium heat. • In a medium bowl, stir together pancake mix and water until just combined. • Pour one 2-inch circle and one 4-inch circle of batter to create the head and body of the bunny. Pour two 2-inch ovals and two 1-inch circles for the ears and feet. Cook until bubbly, then flip and let cook until done and the center is set, about 1–2 minutes per side. • Assemble and garnish with whipped cream and fresh fruit.

Serve immediately. Makes 6 servings.

BOB’S RED MILL E-BOOK | SPRING FEASTS

Golden Oat Milk Smoothie Pep up your morning with the invigorating flavors of golden milk: turmeric, cinnamon and a pinch of black pepper. Balance out the bright spice flavors with a serving of rolled oats, frozen mango and unsweetened oat milk.

INGREDIENTS ¼ cup Bob’s Red Mill ® Gluten Free Organic Old Fashioned Rolled Oats ⅓ cup Bob’s Red Mill ® Almond Protein Powder 1 Tbsp Honey

1 cup unsweetened Oat Milk 1 cup frozen Mango pieces 1 tsp ground Turmeric ¼ tsp ground Cinnamon Pinch of ground Black Pepper

INSTRUCTIONS • Add all the ingredients into a blender and blend until smooth. • Serve chilled. Makes 1 serving.

BOB’S RED MILL E-BOOK | SPRING FEASTS

Cranberry Peanut Butter Oatmeal Bites This wholesome snack is a fun riff on the classic PB&J flavor combination we all know and love. Note: You can store these oatmeal bites in the refrigerator for about a week or in the freezer for up to a month.

INGREDIENTS 1 cup Bob’s Red Mill ® Gluten Free Organic Old Fashioned Rolled Oats 1 cup Shredded Coconut 2 Tbsp Bob’s Red Mill ® Organic Golden Flaxseed Meal

⅓ cup Natural Peanut Butter 6 Dates, pitted ¼ tsp Kosher Salt 1–2 Tbsp Coconut Oil, melted ½ cup Dried Cranberries

INSTRUCTIONS • In a food processor, blend oats, coconut, flaxseed meal, peanut butter, dates and salt together until a dough just begins to form, about 2 minutes. Stream in 1 tablespoon melted coconut oil, adding additional oil if necessary to form a dough. The dough should stick together when gently squeezed, but not be overly oily. • Add dried cranberries and pulse 4–5 times, just until the fruit pieces have dispersed. • Using a cookie scoop or measuring spoon, divide the oatmeal dough into twelve 2-tablespoon portions. Gently squeeze the dough together in the palm of your hand, then roll into a ball. Repeat with remaining portions. • Place the oatmeal bites onto a parchment lined sheet and freeze until firm, about 10 minutes. Store covered in the refrigerator for about a week, or in the freezer for up to a month. If storing in the freezer, let them warm up and soften a bit before enjoying. Makes 12 servings.

BOB’S RED MILL E-BOOK | SPRING FEASTS

Grain Free Strawberry Scones

These sweet and tender grain free scones taste just like strawberry shortcakes and are perfect for your next spring brunch.

INGREDIENTS 1 package Bob’s Red Mill ® Grain Free Flatbread Mix ¼ cup solid Coconut Oil ¼ cup Milk or Dairy Free Milk 2 Eggs 1 cup chopped Strawberries 1 tsp Bob’s Red Mill ® Organic Coconut Sugar or Golden Monk Fruit Sweetener, topping INSTRUCTIONS • Preheat oven to 400°F.

• Pour flatbread mix in a medium bowl. Add solid coconut. Using a fork, cut oil into the mix until mixture looks like coarse pebbles. Place in the freezer for 10 minutes. • Once chilled, add milk and eggs and stir gently until just mixed. Gently fold in strawberries until they are evenly distributed. Pour onto a piece of parchment paper. Wet your hands with water and form mixture into an 8-inch circle about 1 inch thick. Place the parchment paper in a 10-inch cast iron skillet or on a sheet pan. • Slice into six even triangles and sprinkle with coconut sugar or monk fruit sweetener. Bake for 20–25 minutes, or until golden brown. Allow to rest for 5–10 minutes before serving. Makes 6 servings.

BOB’S RED MILL E-BOOK | SPRING FEASTS

Cannellini Bean Spread with Rosemary

This delightfully simple spread features creamy cannellini beans in a starring role, flavored with olive oil, fragrant rosemary and fresh garlic.

INGREDIENTS 1 ¼ cups Bob’s Red Mill ® Cannellini Beans ½ cup chopped Onion 1 Carrot, peeled and finely chopped 1 tsp dried Sage 1 Bay Leaf

1 large clove Garlic, peeled 1 sprig fresh Rosemary ½ tsp Salt 4 Tbsp Extra Virgin Olive Oil, divided Bob’s Red Mill ® Oat Crackers , to serve

INSTRUCTIONS • Soak the cannellini beans overnight in cold water to cover by 2 inches. • Drain and rinse beans. Place in a pot with onion, carrot, sage, bay leaf, garlic clove and enough cold water to cover by 1 inch. Bring to a boil, reduce heat and simmer until tender, 1–1 ½ hours, depending on the age of the beans. Add the rosemary sprig to the pot, stir and set aside for 15 minutes. • Drain beans, reserving 1 cup cooking liquid. Remove bay leaf and rosemary sprig, and discard. • Transfer beans to a food processor and pulse, adding cooking liquid as necessary, until mostly smooth. With the machine running, pour 2 tablespoons oil into the processor and blend until smooth. Transfer dip to a serving bowl, drizzle with remaining olive oil and serve with Bob’s Red Mill ® Oat Crackers! Makes 2 cups.

BOB’S RED MILL E-BOOK | SPRING FEASTS

Smoky Sweet Red Lentil Stew

Whip up this heartily spiced vegan stew that’s satisfying and full of good-for-you ingredients in under an hour! Note: You can substitute your favorite seasonal greens, like kale or collard greens, for the spinach.

INGREDIENTS 3 Tbsp Olive Oil 1 large Yellow Onion, finely chopped 4 Garlic Cloves, minced ½ Tbsp minced Fresh Ginger

4 cups low sodium Vegetable Stock 2 medium Sweet Potatoes, cubed 1 cup Bob’s Red Mill ® Red Lentils 13.5 oz can Lite Coconut Milk Salt and Pepper to taste 4 cups fresh Baby Spinach Cilantro, to garnish

½ Tbsp Garam Masala 2 Tbsp Smoked Paprika ½ tsp Red Pepper Flakes ¼ cup Tomato Paste

INSTRUCTIONS • Heat olive oil in a large pot over medium high heat. Add onions and cook for 5 minutes, stirring often. Add garlic and ginger and cook until very fragrant, about 3 minutes. • Reduce heat to low and add spices and tomato paste. Stir continuously as the tomato paste darkens from bright red to a dark brick color, about 2 minutes. • Add vegetable stock and gently scrape the bottom of the pot to deglaze. Add sweet potatoes and lentils and bring to a boil. Reduce to a simmer, cover and cook until the sweet potatoes and lentils are tender, about 20 minutes. • Stir in coconut milk and add salt and pepper to taste. Just before serving, stir in fresh spinach. Garnish with cilantro and enjoy. Makes 6 servings.

BOB’S RED MILL E-BOOK | SPRING FEASTS

Dairy and Gluten Free Scalloped Potatoes These creamy, delicious potatoes are gluten and dairy free, and a perfect addition to your springtime celebrations! Yukon Gold Potatoes, caramelized onions and smoky spices mix with a creamy sauce made with Chickpea Flour. Note: To add a “cheesy” flavor, add ¼ cup Bob’s Red Mill ® Nutritional Yeast to the sauce at the end.

INGREDIENTS 1 ½ lb Yukon Gold Potatoes, baked, cooled and sliced 1 medium Onion, sliced and sautéed until caramelized 2 cups Vegetable Broth or water ¼ cup Bob’s Red Mill ® Chickpea Flour

1 tsp Seasoned Salt ½ tsp Garlic Powder ¼ tsp Turmeric ¼ tsp Smoked Paprika Pepper to taste Freshly chopped Parsley

INSTRUCTIONS • Preheat the oven to 400°F. Spray or coat a 9-inch cast iron skillet (or baking dish) with olive oil. • Layer potatoes in your dish. Evenly distribute sauteed onions over the potatoes. • In a medium saucepan, place broth, chickpea flour, seasoned salt, turmeric, garlic powder and pepper. Whisk to combine. Heat the mixture over medium heat, whisking occasionally until thickened. This will take about 5–10 minutes. • Pour the thickened broth evenly over the potatoes. Sprinkle with paprika. Bake for 15–20 minutes or until browned and bubbly. Garnish with fresh parsley. Makes 8 servings.

BOB’S RED MILL E-BOOK | SPRING FEASTS

Garden Galette Fresh produce is the star of this gorgeous galette! Tender sliced zucchini supports a layer of fresh, juicy tomatoes (and keeps the crust from getting soggy). The addition of fresh corn offers a pop of color and a sweet, buttery flavor.

INGREDIENTS 2 ¼ cups Bob’s Red Mill ® Gluten Free 1-to-1 Baking Flour , plus extra for dusting ½ tsp Salt ⅔ cup cold Butter or Dairy Free Butter, cut into cubes 8–12 Tbsp Ice Water ½ cup Hummus 1 small Zucchini, thinly sliced ½ cup sliced Red Onion or Shallots

1 ½ lb Heirloom Tomatoes, sliced 8 oz Cherry Tomatoes, cut in half Kosher Salt, to taste Freshly ground Black Pepper, to taste 2 Tbsp Butter, melted 2 ears cooked Corn, kernels sliced off the cob 4 sprigs fresh Oregano

INSTRUCTIONS • In a large bowl, combine flour and salt. Cut butter into the flour with a pastry blender or fork until the mixture resembles coarse meal. Add ice water a few tablespoons at a time and mix until a crumbly but hydrated dough forms. Wrap in plastic and refrigerate for 1 hour. • Preheat oven to 375°F. Line a large sheet pan with parchment paper, dust with extra 1-to-1 flour and place pie dough on top. Cover with a piece of plastic wrap and roll to about 12 inches in diameter. • Evenly spread hummus over the dough, leaving a 2-inch border. Evenly layer with sliced zucchini and onion or shallot, and sprinkle lightly with salt and pepper. Layer with half the heirloom and cherry tomatoes, and sprinkle lightly with salt and pepper. Using a pastry scraper, gently fold the edges of the dough over the tomatoes. Brush edges with melted butter and sprinkle lightly with salt and pepper. • Bake for 35–50 minutes, or until golden brown. Remove from oven and allow to rest for 5 minutes. Garnish with fresh corn, the remaining tomatoes and fresh oregano.

Makes 8 servings.

BOB’S RED MILL E-BOOK | SPRING FEASTS

Spinach Quinoa Bites These vegan “meatballs” are fantastic on a party platter with marinara sauce, or as a topping for zoodles, as shown.

INGREDIENTS 1 cup dry Bob’s Red Mill ® Organic Quinoa Grain , cooked according to package directions 2 cups raw Spinach, finely chopped 3 Tbsp Bob’s Red Mill ® Golden Flaxseed Meal , mixed with 9 Tbsp Hot Water and set aside for 5 minutes

1 Tbsp Garlic Powder 1 Tbsp Onion Powder 2 tsp Salt Pepper to taste

INSTRUCTIONS • Preheat oven to 350°F. Line a large sheet pan with parchment paper.

• Place half of the cooked (hot) quinoa in a food processor with spinach and flaxseed meal mixture. Blend until a paste forms. • Combine the remaining ingredients in a large bowl. Add quinoa mixture and mix well. • Scoop and form 2 tablespoon balls, using a small cookie scoop or wet hands. Place bites about an inch apart on prepared sheet pan. Bake for 25–30 minutes, or until slightly browned

and firm to the touch. Makes about 25 bites.

BOB’S RED MILL E-BOOK | SPRING FEASTS

Oatmeal Grain Bowl with Roasted Chickpeas

This bowl is the perfect combination of flavors and textures! Everything cooks at the same time, making it easy to create the perfect cozy meal in less than 30 minutes.

INGREDIENTS 15 oz can Chickpeas, drained and rinsed 8 oz Cherry Tomatoes 14 oz can Artichoke Hearts, cut in half 2 Tbsp Olive Oil, divided Kosher Salt, to taste

Freshly ground Black Pepper, to taste 3 cups Water 1 ½ cups Bob’s Red Mill ® Organic Extra Thick Rolled Oats Pinch of Salt Herbs for garnish (we used Oregano)

INSTRUCTIONS • Preheat the oven to 400°F and line a large baking sheet with parchment paper. • Dry chickpeas well with a kitchen towel or paper towels. Remove any skins that come loose. Place on prepared baking sheet. Drizzle with 1 tablespoon olive oil and add salt and pepper to taste, tossing well. Roast for 20–30 minutes, until golden brown and crispy. Next, place tomatoes and artichoke hearts in a large casserole dish. Drizzle with 1 tablespoon olive oil and add salt and pepper to taste. Bake for 20–30 minutes, until tomatoes start to burst and the mixture starts to form a sauce in the bottom of the pan. • Bring water to a boil in a medium pot. Add oatmeal and a pinch of salt, then stir, cover and reduce heat to low. Cook 10–20 minutes (depending on the consistency you desire), stirring occasionally. Remove from heat and let stand a few minutes. • Divide oatmeal between three bowls, add a scoop of the tomato and artichoke mixture, then top with roasted chickpeas and garnish with fresh herbs if desired.

Makes 3 servings.

BOB’S RED MILL E-BOOK | SPRING FEASTS

Cherry Sweet Rolls These cherry sweet rolls are dotted with sweet, slightly tart dark cherries and wrapped in a buttery, vanilla-scented brioche dough. Top them with a swirl of cherry cream cheese frosting for the perfect weekend treat.

INGREDIENTS BRIOCHE DOUGH ¾ cup Milk, warmed to 110–120°F 2 Tbsp Honey 2 ¼ tsp Active Dry Yeast 3 ½ cups Bob’s Red Mill ® Organic Unbleached White All-Purpose Flour ½ tsp Kosher Salt 2 Eggs 2 tsp Vanilla Extract 6 Tbsp unsalted Butter, room temperature

FILLING 15 oz can Dark Sweet Cherries, drained and chopped 2 Tbsp unsalted Butter, melted ¼ cup Granulated Sugar ¼ cup Brown Sugar FROSTING 4 oz Cream Cheese, room temperature 2 Tbsp reserved Cherry Juice

¼ tsp Vanilla Extract 1 cup Powdered Sugar

INSTRUCTIONS • In a small bowl, mix together warm milk, honey and yeast. Let sit for 5 minutes. • In the bowl of a stand mixer fitted with a dough hook, add flour and salt. Stir briefly to combine. To the flour, add in yeast mixture, eggs and vanilla. Mix on low until the flour is incorporated. Increase speed and add the butter, 1 tablespoon at a time, until fully incorporated. Knead for 5 minutes on medium-low. Transfer the dough into a greased bowl, cover, and let rise in a warm place for 45 minutes. • Drain the cherries, reserving about ¼ cup juice for the frosting. Finely chop the cherries. Butter or spray a 9 x 13-inch baking pan. • On a lightly floured surface, roll the risen dough into an 18 x 14-inch rectangle, with the long edge facing you. Brush with melted butter, then sprinkle with sugars and chopped cherries. Roll the dough into an 18-inch log and slice into twelve 1 ½ inch spiral rolls. Arrange the rolls in the prepared pan, cover and let rise again for 30 minutes. • During this final rise, preheat the oven to 350°F. Once risen, bake the rolls for 25–30 minutes, until lightly golden. Whisk together the frosting ingredients and spread over the warm rolls, if using. Makes 12 rolls.

BOB’S RED MILL E-BOOK | SPRING FEASTS

Oatmeal Cookies

The classic oatmeal cookie is a universally beloved treat. If you opt for the gluten free version, use our Organic Gluten Free Old Fashioned Rolled Oats.

INGREDIENTS 3 cups Bob’s Red Mill ® Organic Old Fashioned Rolled Oats 1 ½ cups Bob’s Red Mill ® Unbleached White All-Purpose Flour or Bob’s Red Mill ® Gluten Free 1-to-1 Baking Flour 1 tsp ground Cinnamon 1 tsp Baking Soda

½ tsp Kosher Salt 1 ¼ cups Butter, room temperature 1 cup Brown Sugar ½ cup Granulated Sugar 2 Eggs 1 tsp Vanilla Extract 1 cup Raisins or Chocolate Chips

INSTRUCTIONS • To pulse or chop the oats: place rolled oats in a blender or food processor fitted with a metal blade and pulse 3–5 times, until the oats are about one third the original size. • Preheat oven to 375°F and line two baking sheets with parchment paper. In a medium bowl, combine flour, cinnamon, baking soda and salt; set aside. • In a large mixing bowl, beat butter and sugars until smooth and creamy, 3–5 minutes. Add eggs and vanilla and mix until smooth. Add flour mixture and blend briefly, followed by the oats and raisins or chocolate chips. Mix just until oats and raisins or chocolate chips are evenly distributed. • Portion dough onto prepared baking sheets, about 2 tablespoons per cookie, leaving about 2 inches between each cookie. Bake until the edges have browned and the center is set, 9–12 minutes. Let cool on the baking sheet for 10 minutes before removing to a wire rack to cool completely. Store in an airtight container. Makes about 60 cookies.

BOB’S RED MILL E-BOOK | SPRING FEASTS

Paleo Carrot Cake with Coconut Frosting With a perfect blend of nut flours, some sweet carrots and a delectable coconut frosting, this paleo carrot cake is the perfect end to any meal. Note: Zest the orange and reserve before juicing.

INGREDIENTS CAKE 3 ½ cups Bob’s Red Mill ® Paleo Baking Flour ¾ cup Bob’s Red Mill ® Organic Coconut Sugar 1 tsp Baking Soda ½ tsp Salt ½ tsp ground Cinnamon

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, plus extra for garnish Carrot shavings, for garnish

¼ tsp ground allspice ¼ tsp ground Nutmeg Juice of one Orange, plus enough Water to make 1 cup total

INSTRUCTIONS • 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 prepared 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 unmolding and 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 (overmixing will cause the frosting to “break”). • Unmold the cake and place it on a serving dish. Frost generously with coconut frosting and decorate if desired with additional zest and carrot shavings. Makes 8 servings.

BOB’S RED MILL E-BOOK | SPRING FEASTS

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