Sourdough Khorasan Sandwich Bread
Use a combination of whole grain flour and all-purpose flour for this sourdough bread.
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Einkorn Crunchy Snack
Enjoy as a crunchy snack. Great substitute for popcorn or chips! Or, sprinkle on salads or cooked vegetables to add a nice salty crunch.
Einkorn Crunchy Snack
Servings: 4–6
Preparation Time: 10 minutes
Ingredients:
1 tablespoon coconut, olive, or avocado oil
1/3 cup einkorn berries
Himalayan salt, fine
Directions:
Lightly coat a small pan with oil on medium-low heat. Add einkorn kernels and stir to coat. Stir occasionally, as kernels toast. They will make crackling sounds and smell fragrant. Cook until lightly browned (approximately 8–10 minutes). Season with salt (to your taste).
Kathryn in Sarasota, FL, won $100 in Healthy Traditions gift certificates for this recipe and photo! Submit your recipes and photos here!
Banana Coconut Muffins
Our whole family loves these muffins for breakfast or a snack, and I love that Healthy Traditions carries five of the ingredients I need to make them!
Khorasan Whole Grain Chocolate Cake
This easy-to-make whole grain cake has a light, moist texture and rich chocolaty flavor—and no mixer required. Whip this up when you need a delicious dessert. This cake isn’t overly sweet, so it would pair nicely with a scoop of ice cream or whipped cream with berries.
Khorasan Whole Grain Bread
This delicious whole grain bread is easy to make and can be ready in less than 3 hours. The nutty flavor of the flour would make a perfect complement for hearty dishes like beef stew. It also makes a tasty sandwich. See below for a yummy grilled sandwich idea.
Khorasan Whole Grain Bread
Servings: 1 loaf
Preparation Time: less than 3 hours
Ingredients:
1 ¼ cups (290 grams) water
1 ½ teaspoon salt
2 tablespoons softened butter, plus more for greasing the loaf pan
3 ½ cups (420 grams) Khorasan Whole Grain Flour
2 teaspoons yeast
2 tablespoons Panela Whole Cane Sugar
Coconut oil to grease a bowl for the first rise
Directions:
Add yeast, butter, and sugar to the bowl of a stand mixer.
Heat the water to approximately 110 degrees F, then add it to the mixing bowl and stir.
Add flour and salt, then knead with a dough hook for the stand mixer for about 8 minutes or knead by hand if you wish.
Place the dough ball into a bowl that has been greased with coconut oil, then turn the dough to coat. Cover with a cloth and allow to rise for about an hour.
Butter a loaf pan, then punch down the dough, shape it into a loaf, and place in the buttered pan. Allow to rise for about 45 minutes. While the dough is rising, preheat your oven to 425 degrees F.
Place the loaf into the preheated oven, then immediately reduce the temperature to 375 degrees F. Bake for approximately 35 minutes until done. Remove from the pan and wrap in a cloth to cool.
Recipe adapted from here.
Khorasan Grilled Cheese
Cheese, sauerkraut, and baked onions make a flavorful sandwich combo. Use your favorite cheeses, sauerkraut (well drained), and baked onions. Place the sauerkraut and onions between the cheese slices. Cook in butter on your stove top. A cast-iron pan on medium works great for this. Roasted tomatoes and peppers would also be delicious with this. Enjoy!
Susan in Mooresville, NC, won a $50 Healthy Traditions gift certificate for this recipe and photo! Submit your recipes and photos here!
Easy Chicken Tikka Masala with Coconut Milk
Easy Chicken Tikka Masala with Coconut Milk Servings: 4 Preparation Time: 30 minutes
Ingredients: 2 tablespoons Pure Coconut Oil or *Gold Label 2 tablespoons butter 1/2 medium sweet onion, diced 1 1/2 pounds chicken, cut into small pieces 2 teaspoons Himalayan Salt 1 teaspoon freshly ground black pepper 3 cloves garlic, minced 1 tablespoon freshly grated ginger 1/2 teaspoon cinnamon 1 teaspoon cumin powder 1/2 teaspoon coriander powder 1 1/2 teaspoons chili powder 1 1/2 teaspoons turmeric powder 2 cups tomato sauce 1 cup chicken broth 1 cup coconut milk** 1/2 cup plain yogurt 2 tablespoons fresh cilantro leaves, chopped
Directions: Heat coconut oil and butter in a large skillet over medium heat. Add onion and sauté. In a bowl, season chicken with salt and pepper, add to the onions and oil, and cook until golden, about 4--5 minutes. Add garlic, ginger, cinnamon, cumin, coriander, chili powder, and turmeric. Stir until fragrant, about 1 minute. Stir in tomato sauce and chicken broth. Bring to a boil, reduce to simmer, stirring occasionally until reduced and slightly thickened, about 10 minutes. Stir in coconut milk and yogurt until heated through, about 1 minute. Serve over rice and garnish with chopped cilantro leaves. Lynelle in Columbia, KY, won a $50 Healthy Traditions gift certificate for this recipe and photo! Submit your recipes and photos here! *Gold Label Coconut Oil will give you a robust punch of a coconut flavor, whereas Pure Coconut Oil will be tasteless. Choose and enjoy! **For the freshest coconut milk, try our recipe for homemade coconut milk. (See video at this link.)
