As the years have gone by, I’ve come to appreciate Bob’s Red Mill more and more for many reasons, but especially these two: One, they’re getting what were once difficult-to-find whole grains, legumes, and other ingredients (unsweetened coconut, for example), into mainstream American markets. The other has been their willingness to respond to trends in food and to create or find new and innovative products, like well-performing gluten-free flour, or fava and chickpea flours.
Because we’re committed to transparency, we wanted to let you know that we’re getting compensated to promote Bob’s. We try to be thoughtful about how we make money, and so we only partner with brands and organizations that we know well and believe in. Bob’s is one of those, and we’re glad to have reasons to promote them. — mb
The two of us are obviously fans of whole grains, and in fact are at the point in our cooking and eating where white flour, pasta, and rice have become more the exception than the rule. We also recognize that this nod toward more fiber and better nutrition is an acquired taste – one we hope to inspire in the next generation of home cooks.
Since Mark has just released How to Cook Everything Kids, we thought this month’s collection of recipes with Bob’s Red Mill would be a good chance to feature whole grain recipes that we know kids will enjoy. The story linked above includes Skillet Corn Bread, a terrific introduction to whole grains and one that’s got lots of ideas for customizing. Turns out that the key to getting children to try new foods is pretty simple: Combine them with other, more familiar and beloved ingredients and flavors.
That’s exactly what the three whole-grain recipes here do, too. Everything Bars – and the variations for “nothing” and “something” bars – are a special kid-friendly recipe we developed for Bob’s. They’re like loaded blondies, only with whole wheat flour. Granola, Just the Way You Like It, provides an easy homemade alternative to sugary boxed breakfast cereals, while Far-Out Farro Sundae puts a fun spin on whole-grain pilafs.
Who knows? Maybe these recipes will also help grown up kids eat more whole grains. (One can hope!)
The Bob’s Red Mill products we feature on The Bittman Project are usually available in everyday supermarkets and natural food stores. In case you can’t find something, we recommend purchasing online at Bob’s Red Mill store on Amazon or Vitacost.
Far Out Farro Sundae (from How to Cook Everything Kids)
What if you could eat sundaes for dinner? You can! All you have to do is believe that a scoop of something delicious with sauce on top counts as a sundae. Farro is a mellow-tasting whole grain that’s popular in Italy and the United States. Cooked this magical way and drizzled with warm olive oil on top, it’s perfect for putting the sundae theory to the test. And the method here works for steel-cut oats too. Check out the list that follows in case you want to try adding something to the topping.
Everything Bars
Fudge and cookies, together at last in these gooey and chewy bars. “Everything” in the name means they’re loaded with chocolate chips, coconut, dates, and nuts. If that sounds like too much, check out the variations for “nothing” and “something” bars that follow the recipe. All three come together in one bowl and are made with hearty whole wheat flour.
Granola, Just the Way You Like It (from How to Cook Everything Kids)
At last, a breakfast cereal that’s all you: You decide how crunchy and sweet to make the oats, whether you want cinnamon, and what to stir in for extras. For a mellower, oatier flavor and softer texture, see what you think of the variation for muesli.
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