Monday, December 15, 2014

Gingerbread Biscotti

If you want your house to smell heavenly and have an equally delicious treat with your coffee, then you won't want to miss making these Gingerbread Biscotti!  Even the kiddos like them because they taste like cookies!

Gingerbread Biscotti

adapted from MOPS blog


1/3 c butter, melted
1 c white sugar
3 eggs
1/4 c molasses
1 Tbs baking powder
1 1/2 Tbs ground ginger
3/4 Tbs ground cinnamon
1/2 Tbs ground cloves
1/4 tsp ground nutmeg
1 c white chocolate chips, for drizzling

Preheat your oven to 375 degrees.  Grease a cookie sheet.  

In the bowl of your mixer, cream together the butter, sugar, eggs and molasses.  In another bowl, combine the flour, baking powder and spices; mix into egg mixture to form a stiff dough.

Divide dough in half and shape each half into a rectangle, place on the cookie sheet and pat down to flatten to about a 1/2 inch thick.

Bake for about 25 minutes.  Remove from oven and let cool, once cool enough to touch, cut into inch thick diagonal slices.  Place the slices on the same cookie sheet and bake on each side for an additional 5 to 7 minutes, or until toasted and crispy.  

Once the biscotti is completely cooled, melt the white chocolate chips in a double broiler and drizzle the chocolate over the biscotti and let set completely.

Monday, December 8, 2014

It's Beginning To Look A Lot Like Christmas...

Are you done with your Christmas shopping yet?  If your answer is no, not to worry!  There's still time to make sure everyone on your list can have their favorite whole grain and legume products from Joseph's Grainery!

Just in time for Christmas, we're introducing our newest gift pack...

on Square Market

Included in the Kitchen Mixes Gift Pack are a 2-2.5 lb bag of Joseph's Grainery Multigrain Pancake Mix, Whole Grain Cookie Mix Base, Instant Multigrain Mush (BRAND NEW - not available in stores yet!) and Cracked Wheat Cereal.

Another great gift idea, that almost anyone will enjoy is our Holiday Gift Pack:

on Square Market

And for the Gluten Free-ers on your list...

on Square Market

Let us stand in line at the post office for you this year!  Order by Thursday, December 18th to make sure it will arrive in time for Christmas.

Tuesday, December 2, 2014

How We Mill Flour

We know that it's important to you to have a good, clean, safe food product.  That's why we do what we do here at Joseph's Grainery.  When it comes to our flour we believe that nothing should be added or taken away.  When we mill you get the whole grain (or legume...whichever the case may be).  We thought we'd take you on a short tour of our milling process today, so you can see exactly what we do when we mill your Joseph's Grainery Flours.

We start with thoroughly cleaned whole grains and legumes, this is Soft White Wheat which we mill into our Soft White Whole Wheat Pastry Flour.  We simply pour the wheat into our grist (stone) mill and watch it do it's thing...

It passes through the mill's stones and is pulverized into a beautiful, fine flour.

Yep, it's that simple.  We pour the wheat in, and out comes the flour.  We add nothing to it, and extract nothing from it.  You are getting the whole grain when you buy Joseph's Grainery Stone Ground Flours.

Once the flour is ground, we fill the bags that you find in stores and order online.  We believe simplicity is best when it comes to your food.  That's why we have simple labels, because we're offering a simple, yet extremely nutritous product.

Guess what?  We're adding another size of bag to our product line up!  Soon you'll be able to get Joseph's Grainery products in 8 lb bags.  You asked and we're delivering.

Monday, November 24, 2014

Thanksgiving Cookies

Did you know there was such a thing as Thanksgiving Cookies?  Me neither.  Once we saw these festive cookies on the New York Times site, we knew we had to give them our whole grain twist.  You'll want to give these cookies a try, whether it be for Thanksgiving or just the next time you want a yummy cookie, you won't be disappointed that you did!

Thanksgiving Cookies


1/2 tsp salt
1 tsp cinnamon
1/2 tsp ground cloves
8 oz (2 sticks) unsalted butter
1 1/2 c light brown sugar
3 eggs, lightly beaten
1 tsp baking soda
1/2 lb pitted dated, chopped
2 c walnuts, chopped
powdered sugar, for dusting

Preheat your oven to 350 degrees and line two cookie sheets with parchment paper.  Place the cookie mix in a bowl and whisk in the salt, cinnamon and cloves.  Set aside.

Cream the butter and brown sugar together in the bowl of your mixer.  Dissolve the baking soda in 1 Tablespoon of warm water and mix in.  Stir in the dates and nuts.  Work in the dry ingredients, about a third at a time.  Mix until combined.

Scoop heaping tablespoons of batter onto the prepared baking sheets.  Place them about 2 inches apart.  Allow them to sit for 30 minutes to an hour before baking.

Bake at 350 for approximately 15 minutes, until nicely browned.  Let cool, then dust with powdered sugar.

Tuesday, November 18, 2014

Spaghetti Squash with Garbanzo Beans and Kale

If you love spaghetti squash, then you'll love this recipe for Spaghetti Squash with Garbanzo Beans and Kale.  It's a crazy and unexpected match up of bold flavors that makes every bite so delicious.  This dish is definitely a great taste of Fall!

Spaghetti Squash with Garbanzo Beans and Kale

1 spaghetti squash
2 Tbs olive oil
1 shallot, thinly sliced
1 clove garlic
1/2 Tbs fresh rosemary, minced
pinch of chili flakes
1/4 c Joseph's Grainery Garbanzo Beans, soaked for 24 hrs, drained and rinsed
2 c kale, chopped
1/2 lemon, juiced
1/4 c sun dried tomatoes, chopped
1/4 c roasted cashews
salt & pepper
parmesan cheese

Preheat your oven to 375 degrees.  

Slice your squash in half length wise, scoop out the seeds and pulp.  Put the squash on a baking sheet with the cut side up.  Drizzle the squash with olive oil and season with salt and pepper.  Let the squash roast for about an hour or until the flesh is tender.

Remove the squash from the oven, let it cool for a few minutes so that you can use a fork to scrape the squash into strands.

Place enough oil in a large skillet to coat the pan.  Add the shallot, garlic, rosemary, chili flakes, salt and pepper.  When the shallot is just starting to soften add the garbanzo beans.  Cook for a few minutes until the start to turn a light golden brown.

Add the kale leaves and lemon juice.

Once the kale has started to wilt, add the squash, sun dried tomatoes, cashews and more salt and pepper.  Give it a good stir to mix it all up and then top with grated parmesan cheese.

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