Recipes — all-purpose flour

Stephanie Petersen
The Best Pumpkin Chocolate Chip Muffins

The Best Pumpkin Chocolate Chip Muffins

These muffins are quintessential autumn perfection. We love the comforting, cozy combination of pumpkin and chocolate. These muffins are not only filling, but they'll satisfy the sweet tooth so many of us get this time of year. Enjoy!  Ingredients: 1 C water 1/4 C Organic Grains Chia Seeds, ground* 1 C coconut sugar 1 can pumpkin puree (15 oz) 1/2 C vegetable oil  3 C Organic Grains AP Flour 2 tsp baking powder 2 tsp baking soda 2 tsp ground cinnamon 1/4 tsp nutmeg 3/4 tsp salt 2 C dark chocolate (we love Lily's)  Instructions:  Preheat oven to 400°F In a...

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Stephanie Petersen
Pumpkin Rosemary No-Knead Dinner Rolls

Pumpkin Rosemary No-Knead Dinner Rolls

This is a really cool twist on a dinner roll using pumpkin puree in the dough along with fresh rosemary. The pumpkin helps the rolls stay extra moist and delicious and any leftover rolls make really fantastic baked stuffing for the turkey or any squash.  It's a simple recipe with very few ingredients too!  The dough is good in the fridge up to seven days and becomes tangier and fuller in flavor over the course of that time. Break off as much dough as you need to make a few rolls at a time, or make all the rolls at...

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Stephanie Petersen
Make-Ahead No-Knead Cracked Wheat Dinner Rolls

Make-Ahead No-Knead Cracked Wheat Dinner Rolls

This is a hearty whole grain dinner roll that gives you the versatility of being able to make the dough for your rolls up to 7 days ahead of time. The longer the dough is kept in the fridge, the tangier the finished product is. By day 7, it's almost like a sourdough roll.  The beauty of this recipe is that there's no long kneading involved! Be sure to measure your ingredients well and follow the instructions on pre-soaking the cracked wheat for about 5 minutes in hot water before adding it to the dough. When the rolls are finally baked,...

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