Milled Recipes

Muffins

Ingredients
2 1/4 cup flour = (1.5 cups berries)
1 Tsp salt
1 Tsp baking soda
1 Tsp baking powder
1 Tsp cinnamon
1 egg
½ cup olive oil
½ cup honey
1 cup kefir or buttermilk
1 Tsp vanilla extract
Directions 1. Mix all dry and wet ingredients together in a bowl until well combined.
2. Add your choice of 2 bananas, 1 cup of apples, pumpkin puree, raspberries op il, blueberries. 
3. Bake at a preheated over at 400′ for 15-17 mins or until the center is cooked through. (Frozen fruit can be used but will lengthen cook time.)

Pancakes

Ingredients
1¼ cups soft wheat flour = (1 cup wheat berries)
1 tsp baking powder
1 tbsp honey (optional) 
1 tsp cinnamon
½ tsp salt
2 tbsp olive oil
1½ cups milk
1 egg
1 cup of fruit (optional: banana, apple, pumpkin, blueberries, raspberries etc.)
Directions
1. Preheat griddle to 375°F
2. In a large bowl, whisk together flour, baking powder, honey (if using) and salt.
Make a well in the center.
3. Add egg, oil and milk. Stir just until combined. Add fruit of choice
4. Drop about 1¼ cup batter per pancake onto prepared pan.
Cook until small bubbles appear on surface of pancakes, 1 to 2 minutes.
Using a spatula, flip and cook the other side until golden brown, 1 to 2 minutes.
5. Transfer to a plate to keep warm. Repeat with remaining batter. Serve warm.

Rolls

Ingredients
9 cups flour = (6 cups berries)
3 cups lukewarm water
2 ¼ TBL instant dry yeast
½ cup melted butter (or coconut oil)
½ cup honey
3 Tsp salt
Directions 1. Mill 6 cups of wheat berries, which will yield about 9 cups of fresh flour. I use a mix of hard white and hard red wheat. 2. While the flour is milling, add 3 cups of lukewarm water and 2¼ tablespoons of instant yeast to a large bowl. Stir in 3 cups of the freshly milled flour until combined.
Cover and let sit for 15–20 minutes, until bubbly.
3. Once proofed, add the melted butter, honey, salt, and the remaining 6 cups of flour to the bowl.
4. Knead until the dough is soft, stretchy, and slightly sticky.
• Stand mixer: Knead with a dough hook for 10 minutes
• By hand: Knead for 15–20 minutes
5. Divide the dough into small balls about the size of a tangerine. Shape each roll by tucking the edges underneath to create surface tension on top.
6. Place rolls seam-side down into a lightly oiled baking dish. Cover loosely and let rise in a warm place for about 45 minutes, or until nearly doubled in size.
7. Bake in a preheated 350°F oven for 20–25 minutes, until the tops are just beginning to turn golden.