Ancient Grain Flour Recipes

 

Banana Pancakes
Banana Pancakes

Banana Pancakes

Ingredients:

2 Bananas – ripe
2 Eggs
½ Cup Nature's Earthly Choice Ancient Grain Flour
2 tbsp Sugar (or coconut sugar)
¼ teaspoon baking powder
1 teaspoon vanilla
1 teaspoon cinnamon
¼ - ½ Cup milk of choice

 

Directions:

  • Mash bananas, add eggs and combine thoroughly. Add all dry ingredients and mix gently. Add milk as needed to thin batter.

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Coconut – Banana Smoothie
Coconut Banana Smoothie

Coconut – Banana Smoothie

Ingredients:

2 cups fresh spinach (lightly packed)
1 cup water
1 teaspoon Nature's Earthly Choice Ancient Grain Flour with Probiotics
1 banana
1 cup pineapple chunks
½ cup coconut milk

 

Directions:

  • Add the water and spinach to the blender and blend until pureed, stopping and pushing down the spinach if necessary. Add remaining ingredients and blend until smooth. Pour into a glass and serve.

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Tortillas
Tortillas

Tortillas

Makes eight, 8-inch tortillas

Ingredients:

¾ cup teff flour
¾ cup Nature's Earthly Choice Ancient Grain Flour
½ cup tapioca flour
¾ teaspoons salt
1 ½ teaspoon guar gum or xanthan gum (or other binder of choice)
1 ½ teaspoon baking powder
3 tablespoons canola oil
¾ cup water (or less, depending on humidity)

 

Directions:

  • Mix ingredients together, then add oil and water. (This works well in a Kitchenaid stand mixer, using the paddle attachment). Mix on high speed for a few minutes until dough is well blended and forms a smooth ball. Let dough rest for 10 minutes covered, then divide into 8 equal sized balls. Flatten each portion slightly and roll out onto a floured surface. (tapioca flour works well). Heat an uncreased non-stick griddle or pan until very hot. Using a large spatula, place rolled-out tortilla on griddle, and cook for a minute or so on each side. Keep cooked tortillas warm wrapped in foil in low oven.

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Baked Tofu Nuggets
Baked Tofu Nuggets

Baked Tofu Nuggets

Ingredients:

2 packages extra firm tofu (about 10 to 12 ounces each)
½ cup olive oil
½ cup seasoned bread crumbs
½ cup Nature's Earthly Choice Ancient Grain Flour
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon oregano
¼ teaspoon cumin
¼ teaspoon paprika
¼ teaspoon salt
¼ teaspoon black pepper
Butter or coconut oil for greasing

 

Directions:

  • Pre-heat the oven to 400 degrees Fahrenheit. Drain the tofu, then slice each block 4 times length wise and 4 times width wise to create 32 cubes (or 16 from each). Pat dry.
  • In a small bowl, combine the bread crumbs, flour, and spices.
  • Dunk each cube into the olive oil then coat with the dry mixture. Make sure all 4 sides are covered.
  • On a greased baking sheet, arrange the nuggets in rows.
  • Bake for 20 minutes, flip, and bake for another 20 minutes. Serve warm with ketchup, hot sauce, or avocado mayonnaise.

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Breakfast Energy Cookies
Breakfast Energy Cookies

Breakfast Energy Cookies

Ingredients:

2 large ripe bananas
1 cup quick-cooking oats
¼ cup Nature's Earthly Choice Ancient Grain Flour
¼ cup nut or seed butter
¼ cup dried cranberries
⅛ cup flax seeds
2 teaspoons cinnamon
2 teaspoons nutmeg
1 teaspoon pure vanilla extract

 

Directions:

  • Pre-heat the oven to 350 degrees Fahrenheit. Peel the bananas and mash with a fork.
  • Add the remaining ingredients. If you’d like, add ¼ cup of chocolate chips, coconut flakes, or nuts. Mix well.
  • Prepare a greased baking sheet. Lay out tablespoon-sized scoops, and flatten slightly with your hands. Bake for 15 to 20 minutes or until browned.

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Turmeric Avocado Fries
Turmeric Avocado Fries

Turmeric Avocado Fries

Ingredients:

2 avocados, ripe and firm
3 tablespoons Nature's Earthly Choice Ancient Grain Flour
1 egg, beaten
½ cup breadcrumbs
1 tablespoon turmeric
1 teaspoon black pepper
1 teaspoon oregano
Butter or coconut oil for greasing

 

Directions:

  • Pre-heat oven to 450 degrees Fahrenheit. Prepare the flour, egg, and breadcrumbs into three separate containers. To the breadcrumbs, add the turmeric, pepper, and oregano. Mix well.
  • Cut each avocado in half and remove the pit. Using a spoon, carefully scoop out each half while keeping it intact. Slice each half into 3 to 4 strips.
  • Coat each strip with flour. Dunk into the egg, then cover with breadcrumbs. Place on a greased baking sheet. Repeat this order with the remaining avocado.
  • Bake for 15 minutes, flipping halfway. Serve warm with ketchup, honey mustard, or spicy mayo.

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Buffalo Cauliflower Bites
Buffalo Cauliflower Bites

Buffalo Cauliflower Bites

Ingredients:

1 medium cauliflower head
½ cup Nature's Earthly Choice Ancient Grain Flour
½ cup water
2 teaspoons garlic powder
½ teaspoon ground black pepper
1 cup Buffalo sauce
¼ cup melted butter
½ cup breadcrumbs, optional
Butter or coconut oil for greasing

 

Directions:

  • Pre-heat oven to 450 degrees Fahrenheit. Chop cauliflower into bite-sized pieces.
  • Mix the flour, water, garlic powder, and black pepper. Toss the cauliflower in the batter, and lay out on a foil-lined greased baking sheet. Bake for 20 minutes, flipping once.
  • Meanwhile, combine the Buffalo sauce and melted butter. For a milder version, use ½ cup Buffalo sauce and ½ cup olive oil.
  • In a large bowl, combine the cooked cauliflower and Buffalo mixture. Gently toss until coated and return to the baking sheet. If desired, sprinkle with breadcrumbs. Bake for another 15 to 20 minutes, or until pieces turn slightly golden brown. Serve with gorgonzola cheese or bleu cheese dressing.

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Extra Fudgy Sweet Potato Brownies
Extra Fudgy Sweet Potato Brownies

Extra Fudgy Sweet Potato Brownies

Ingredients:

¼ cup olive oil
¼ cup cocoa powder
1 cup dark chocolate chips
¾ cup organic cane sugar
½ cup sweet potato puree
1 teaspoon pure vanilla extract
⅓ cup Nature's Earthly Choice Ancient Grain Flour
¼ teaspoon salt

 

Directions:

  • Pre-heat the oven to 350 degrees Fahrenheit. In a small pot over very low heat, warm the olive oil. Add the cocoa powder and ½ cup of the chocolate chips. Mix until melted; leaving a few chunky pieces is fine.
  • Combine the chocolate mixture with sugar, sweet potato puree, and vanilla extract. Stir well.
  • Mix in ancient grain flour and salt. For moderately fudgy brownies, use ½ cup flour instead.
  • Fold in the remaining chocolate chips. Pour the batter in a greased 8x8” baking pan, and bake for 30 to 35 minutes or until the edges are firm. Any oil laying on the top will re-absorb once cooled.
  • Once the brownies reach room temperature, chill in the refrigerator overnight. Eat with a spoon and serve with ice cream, if desired.

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Greek Yogurt Pancakes
Greek Yogurt Pancakes

Greek Yogurt Pancakes

Ingredients:

2 cups Nature's Earthly Choice Ancient Grain Flour
2 tablespoons organic cane sugar
4 teaspoons baking powder
1 teaspoon cinnamon
Pinch of salt
1 ½ cups milk of choice
2 eggs (or ½ cup mashed banana)
3 teaspoons pure vanilla extract
½ cup Greek yogurt
Butter or coconut oil for greasing

 

Directions:

  • In a large bowl, combine the flour, sugar, baking powder, cinnamon, and salt. Mix well.
  • Combine the milk, eggs, vanilla, and yogurt in a separate bowl.
  • Slowly add the wet ingredients to the dry ingredients, mixing constantly.
  • Over medium heat, add ¼ cup scoops of batter to a greased pan. Flip over once edges turn golden brown and pancake starts to bubble. Serve warm with fruit, maple syrup, or honey.

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