Tag Archives: heritage flours

Cranberry-Nut Scones with Emmer Flour

Posted on January 14, 2012 by Pamela

My daughter went back to Chicago, but I still have some St. Louis Gummy Cream left from our scone extravaganza. What to do? Make more scones, of course! This week I used only Emmer flour with a bit of soy. … Continue reading →

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100% Spelt Blueberry-Nut Muffins

Posted on June 13, 2011 by Pamela

Okay, another batch of Blueberry-Nut Muffins. This time I used only spelt flour and I changed the baking process: I soaked the spelt flour in buttermilk for 24 hours before mixing in the other ingredients and baking.   Makes 12 … Continue reading →

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Protein Packed Bran Rolls

Posted on April 3, 2011 by Pamela

For a pleasant, casual dinner outside (mid-80s, if you can believe it!) I made whole grain protein packed bran rolls from my 1983 Farm Journal’s Homemade Pies, Cookies & Bread book (page 630).  While I did not use the soaking … Continue reading →

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Bread with Whole Wheat, Emmer, and Mesquite Flours using Soaking Method

Posted on March 13, 2011 by Pamela

I wanted to make a whole grain bread using the soaking method from Nourishing Traditions, so I tried Sally Fallon’s whole wheat Yeasted Buttermilk Bread (page 493).  Unfortunately, or fortunately as the case may be, she also included one cup … Continue reading →

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Breads with Heritage Flours: Emmer Flour and Mesquite Flour

Posted on February 21, 2011 by Pamela

I have just discovered Mesquite Meal (aka Mesquite flour) which Indians in the American Southwest used in their breads.  In a quick trip to southern Arizona this past week we stopped at the Casa Grande Archaeological Site between Tucson and … Continue reading →

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