Introduction
Introduction
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"Every recipe should begin with the secret sauce that makes everything taste good—LOVE. While I may not have a monopoly on exceptional recipes, I stand on the shoulders of the dedicated pioneers who paved the way for my journey with freshly milled grains. Before we dive in, I want to equip you with invaluable instructions and resources that will guide you on your quest to enjoy life-giving, freshly milled bread."
Getting Started Instructions
Getting Started Instructions
Freshly milled bread is nutrient-dense but has a short shelf life. For optimal use, bake immediately or freeze the bread until you're ready to consume it. To gain the maximum nutritional benefits, consume the bread within three days of baking. After three days, refrigerate or freeze any leftovers.
The sweetness of the bread can be tailored by selecting different types of honey and varying the ripeness of any fruit you incorporate. Freshly milled bread retains the wheat bran and germ, making it rich in both soluble and insoluble fiber, which promotes healthy digestion.
All our mixes are made to order, with the expiration or freeze date clearly indicated on each package. We use aluminum-free baking powder and baking soda in our mixes. Additional ingredient recommendations are available in the resources section. Enjoy!
Banana Bread Recipe
Banana Bread Recipe
Equipment Needed
A Food Processor or blender
A large mixing bowl
Liquid measuring cup
9" x 5" bread pan
Wet Ingredients
¼ cup Avocado or olive oil
½ cup of honey
1 egg
3 ripe bananas
1 tsp vanilla flavor
avocado or olive oil spray
Instructions
preheat oven to 375 degrees.
Empty the b’manna banana bread dry mix into a large mixing bowl.
in a food processor add ripe bananas and turn on.
Add egg to the bananas
In a liquid measuring cup put in ¼ cup avocado or olive oil, ½ cup of honey.
add ingredients to food processor or blender, and blend. add vanilla flavoring.
once all wet ingredients are thoroughly mixed and smooth, add to dry mix and stir until well combined.
spray bread pan and add mixture.
bake in the oven for 45-50 minutes. ovens may vary so check at 45 minutes to see if bread has browned. toothpick test may be somewhat moist, but this is okay, but should not be runny.
Whole Wheat Pancake Recipe
Whole Wheat Pancake Recipe
Equipment Needed
a large mixing bowl
liquid measuring cup
cast iron skillet
Wet Ingredients
2 tbsp mct oil, avocado oil, or coconut oil
1 ½ cup of buttermilk*
2 egg
1 tsp vanilla flavor
butter, avocado or olive oil spray
Optional additions include: chocolate chips, walnuts, pecans, blueberries, strawberries, mixed berries, bananas
Instructions
In one bowl add B'Manna Pancake Dry Mix bag
In another bowl mix all wet ingredients
Quickly mix wet ingredients into dry ingredients
Spray or pour 1 tbsp of coconut oil in cast iron skillet, heat up and pour into pan. Wait for bubbles to form then with a spatula flip pancakes.
Serve hot, and enjoy with maple, agave, honey, or preserves.
Spelt Pancakes Recipe
Spelt Pancakes Recipe
Equipment Needed
A large Mixing Bowl
Spatula
Spoon
Cast Iron Skillet or Frying pan
Wet Ingredients
3/4 Cup Milk
1 tbsp lemon juice
1 large egg, beaten
1 tbsp melted butter
Instructions
Empty B'manna Spelt Pancakes Dry Mix bag into your large bowl
In a separate bowl or liquid measuring cup Combine milk and lemon juice (let sit for 5 minutes or until curdles form), Stir in beaten egg and melted butter until combined.
Add to your large dry mix bowl, stir well, batter will be lumpy.
Heat a lightly greased griddle over medium-high heat. Cook until bubbles form 2-3 minutes depending on stovetop, flip over for another 1- 2 minutes.
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