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No Recipe Spice Cake

No Recipe Spice Cake

Who says you need a recipe to cook with. No Recipe Spice Cake Author: Chef Brad Ingredients 3 eggs 1/3 cup oil 2 cups water 1/2 cup chocolate milk mix 1/2 cup sugar 1 tablespoon cinnamon 12 teaspoons nutmeg 2 teaspoons Rumfords baking powder 1 

Multigrain Zucchini Brownies

Multigrain Zucchini Brownies

The zucchini makes them moist and chewy. Multigrain Zucchini Brownies Author: Chef Brad Ingredients 2 cups shredded zucchini 1 1/4 cups sugar (or 1 cup Xagave) 2 cups multi grain flour, Kamut/brown rice or 2.5 cups WonderFlour™ 1 teaspoon salt 2 tablespoons cocoa or carob 

Heavenly Berries

Heavenly Berries

Sometimes the simplest recipes are the most amazing.

Heavenly Berries
Author: Chef Brad
Ingredients
  • Fresh berries, black, raspberry, or strawberries
  • 1 pint sour cream
  • 1/3 cup brown sugar
  • 1 small container Hazelnut non dairy creamer
Instructions
  1. Place sour cream in mixing dish, add brown sugar and whisk well. Add non dairy creamer and whisk adding just enough to make it creamy and pour-able.
  2. Place all berries in large serving dish and pour sauce over them. Enjoy

This recipe is Gluten Free

Glendora Amazing Cookie

Glendora Amazing Cookie

Glendora Amazing Cookie Author: Chef Brad Prep time: 10 mins Cook time: 12 mins Total time: 22 mins Serves: 6 dozen Ingredients 1 lb. butter 2 cups sugar 2 cups brown sugar 4 eggs 2 teaspoons salt 2 teaspoons baking powder 1 tablespoon vanilla 7 

Cranberry Butternut Squash Apple Crisp

Cranberry Butternut Squash Apple Crisp

This recipe is so fallish. I love the butternut squash, it adds so much texture and flavor. Cranberry Butternut Squash Apple Crisp Author: Chef Brad Ingredients For the filling: 3 cups cubed butternut squash, (you can find it already cubed this time of the year) 

Chef Brad’s Caramel Corn Delight

Chef Brad’s Caramel Corn Delight

This recipe can be a formula for many wonderful popcorn treats. I love to add a variety of different things to this recipe to create wonderful treats.

Chef Brad’s Caramel Corn Delight
Author: Chef Brad
Ingredients
  • 2 cups nuts, lightly roasted
  • 8 to 10 cups popcorn
  • 1 ½ cups sugar
  • 1 cup butter, only butter
  • ½ cup corn syrup
  • ½ teaspoon cream of tarter
  • ½ teaspoon baking soda
  • 1 teaspoon vanilla
  • ½ teaspoon salt
Instructions
  1. Place popped corn in large buttered bowl.
  2. Roast nuts and place in bowl with popcorn.
  3. In heavy sauce pan add Sugar, Corn syrup, Butter, Cream of tarter, and Salt.
  4. Bring to boil on high heat stirring constantly.
  5. Drop temp. to medium high and cook for 5 minutes or until it reached hard ball stage. (forms a hard ball when dropped into cold water).
  6. After mixture reaches hard ball stage remove from heat and add Vanilla and Baking soda.
  7. Stir well and than pour over popcorn and nuts. Mix well to coat popcorn.
  8. Pour out onto butter cookie sheet and press lightly.
  9. Cool until hard and break into pieces.

Warning: this can be addictive and add considerable joy and happiness to the holiday season. Make sure to make plenty and share with friends, neighbors, and anyone else you want to cheer up.

Brownies Formula

Brownies Formula

This recipe is divine! Top with your favorite frosting or homemade vanilla ice cream. They are great with the frosting, but I love them without. Brownies Formula Author: Chef Brad Ingredients 8 oz unsweetened chocolate 2 1/2 sticks unsalted butter 6 large eggs 4 teaspoons 

Black Barley Forbidden Pudding with Mango

Black Barley Forbidden Pudding with Mango

This is a spin-off of my favorite Thai dessert that is traditionally made with a black rice. I love the flavor and texture of the Black Barley. You could do this with pearled barley for an amazing dessert as well. Black Barley Forbidden Pudding with Mango Author: 

Amaranth Oatmeal Cookies, Grannies

Amaranth Oatmeal Cookies, Grannies

Amaranth-Oatmeal-Cookies-Grannies-1351538331[1]My Granny always had these oatmeal cookies on hand. I love them-and with the WonderFlour they are even better!

Amaranth Oatmeal Cookies, Grannies
Author: Chef Brad
Ingredients
  • 1 1/4 cups Xagave
  • 1 cup butter
  • 2 cups cooked raisins
  • 1 cup raisin juice water
  • 3 eggs
  • 3 1/2 cups Wonderflour
  • 2 cups oats
  • 1 cup popped amaranth
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • 2 teaspoons cinnamon
  • 1 teaspoon vanilla extract
  • 1 teaspoon salt
Instructions
  1. Cream Xagave and butter together.
  2. Cook raisins in 3 cups of water bringing water to boil and let set for 5 minutes.
  3. Drain, saving 1 cup of water to add to dough. It should be a light moist cookie batter.
  4. Add remaining ingredients to creamed ingredients, raisins, raisin juice, eggs, flour, oats, baking soda, baking powder, cinnamon, and salt and mix well.
  5. Drop onto parchment paper with an ice cream scoop and bake for 10-12 minutes.
  6. These cookies are a cakey style cookie.

 

Amaranth Chocolate Chip and Toffee Cookies

Amaranth Chocolate Chip and Toffee Cookies

Cookies are a wonderful treat, I try to make them as healthy as possible without compromising the flavor or texture. These are addicting and wonderful, and they store well! Amaranth Chocolate Chip and Toffee Cookies Author: Chef Brad Ingredients 2 cubes (1 cup) softened butter 1 

Multi-Grain Hot Cereal

Multi-Grain Hot Cereal

Hot cereal so good it feels like you are eating dessert for breakfast! What a wonderful way to start the day. Multi-Grain Hot Cereal Author: Chef Brad Ingredients Equal parts each of the following grains: KAMUT, popcorn, pearled barley, brown rice. Water Salt Coconut oil 

Sweet Brown Rice Waffles

Sweet Brown Rice Waffles

I love these waffles! The cooked sweet brown rice gives them a wonderful nutty taste and texture. Changing the flour makes them even better.

Sweet Brown Rice Waffles
Author: Chef Brad
Prep time:
Cook time:
Total time:
Ingredients
  • 3 cups fresh ground brown rice flour or WonderFlour™
  • 2 large tablespoons baking powder
  • 1 1/2 teaspoons salt
  • 6 eggs, separated
  • 3 1/2 cups of milk
  • 2/3 cups oil or shortening
  • 3 cups cooked chilled sweet brown rice
  • 1 tablespoon vanilla
  • 1 teaspoon nutmeg
Instructions
  1. Sift flour, baking powder, nutmeg, and salt together.
  2. Separate eggs and place whites in mixing bowl and whip until stiff.
  3. Place yolks in separate bowl and add vanilla and milk.
  4. Mix well and then add flour mixture, oil, and brown rice.
  5. Mix this until all in together and then fold in egg whites.
  6. Ladle onto a hot waffle griddle.
  7. Serve with a strawberry syrup.

 

Stuffed Pancakes

Stuffed Pancakes

This is a wonderful recipe- it can be made with WonderFlour™ to make it even better! Stuffed Pancakes Author: Chef Brad Prep time: 10 mins Total time: 10 mins Serves: 12 Ingredients 3 Teaspoons instant yeast 2 eggs 4 Teaspoons sugar 3 cups natural white 

Sprouted Barley Blender Pancakes

Sprouted Barley Blender Pancakes

Sprouted Barley Blender Pancakes Author: Chef Brad Ingredients 2 1/2 cups milk 1 whole banana 2 cups sprouted barley 2 eggs 1/2 tablespoon sea salt 2 tablespoons oils 1 teaspoon vanilla extract 
1 teaspoon almond extract 
1 teaspoon cinnamon 1/2 cup wonder flour 1 tablespoon 

Red Quinoa Frittata

Red Quinoa Frittata

Red-Quinoa-Frittata-1351545900[1]

This is a great way to feed a lot of people for breakfast. It looks great and you can make it up ahead of time and just place it in the oven about an hour before it’s time to eat.

Red Quinoa Frittata
Author: Chef Brad
Prep time:
Cook time:
Total time:
Serves: 1 Large Pan
Ingredients
  • 2 cups red quinoa cooked
  • 1 large onion sliced and caramelized
  • 2 cups thinly sliced and sauteed vegetables (artichoke hearts are great in this)
  • 12 eggs
  • 2 cups milk
  • 2 cups grated cheese of your choice
  • 1/4 cup chopped fresh herbs (parsley, rosemary, basil, etc.)
  • 2 teaspoons salt
  • 2 teaspoons fresh ground pepper
Instructions
  1. Mix all ingredients in large bowl (except the grated cheese)
  2. Place in oiled or sprayed large oven proof pan.
  3. Top with cheese and bake in a 375 degree oven for 35 to 40 minutes or until done.

 

Master Muffin Recipe

Master Muffin Recipe

[restrict userlevel=”subscriber”] Muffins should be light and tender. The less you work the batter, the better the muffin. Muffins are a great way to start the day (providing you add high fiber ingredients). Master Muffin Recipe Author: Chef Brad Serves: 3 dozen Ingredients 2 cubes 

Kaniwah Coconut Wonder Flour Waffles

Kaniwah Coconut Wonder Flour Waffles

Waffles are really heaven food and adding Kaniwah to them makes them even more heavenly! Kaniwah Coconut Wonder Flour Waffles Author: Chef Brad Ingredients 3 cups WonderFlour 3 cups buttermilk 4 eggs 1 cup cooked kaniwah, chilled 1 cup shredded coconut 1/4 cup Xagave 
1 teaspoon 

Freekah Banana Nut Muffins

Freekah Banana Nut Muffins

Freekah-Banana-Nut-Muffins-1350349097[1]A better way to make muffins that are filled with nutrition and flavor!

Freekah Banana Nut Muffins
Author: Chef Brad
Prep time:
Cook time:
Total time:
Serves: 2 dozen
Ingredients
  • Cream together till light and fluffy:
  • 1 cup butter (2 cubes)
  • 1 1/2 cups Xagave or 2 cups sugar
  • Add one at a time..
  • 4 eggs
  • 2 ripe mashed bananas
  • In separate bowl, sift together:
  • 7 cups fresh ground freekah
  • 2 tablespoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon sea salt
  • Add to creamed mix..
  • 2 cups chopped walnuts
  • Then alternate dry ingredients with
  • 3 cups buttermilk
  • Make sure you do not over mix the batter. Over mixed batter makes tough muffins.
Instructions
  1. Spoon into greased muffin tin and bake in a preheated 350 degree oven for 12 to 15 minutes or until golden brown.

 

Freekah Apple Blender Pancakes

Freekah Apple Blender Pancakes

Blender Pancakes or Waffles are the best. So easy to make and so fun to eat. Freekah Apple Blender Pancakes Author: Chef Brad Ingredients 2 1/2 cups milk 1 whole apple 2 cups freekah 2 eggs 1/2 teaspoon sea salt 2 tablespoons vegetable oil 1 

Cinnamon Rolls

Cinnamon Rolls

[restrict userlevel=”subscriber”] Cinnamon Rolls Author: Chef Brad Ingredients 3 cups warm butter milk 1 cup Chef Brad’s sour dough starter ½ cup sugar ½ cube melted butter 1 tablespoons salt 3 eggs 5-8 cups Hi-Gluten White Flour (to begin with) 2 ½ tablespoons yeast Instructions