Posts filed under Breakfast

On-The-Go Wheat Berry Breakfast

If you're always on the go (like me), you'll love this easy 3 ingredient breakfast for mornings you need to get out the door in a hurry. All this recipe takes is a little prep the night before and you're set for the week! 

pairs well with freshly brewed coffee! 

pairs well with freshly brewed coffee! 



  1. For the wheat berries: the night before, in a small/medium sauce pot, bring 2 cups of water to a boil. Add in 1 cup of dry wheat berries and turn the water down to a simmer.
  2. Let these cook until the berries are soft and most of the water has been absorbed. 
  3. Drain the berries and place in an airtight container to store overnight (refrigerated)
  4. The next morning, top your yogurt with the cold berries and add a squeeze of lemon.
 Processed with VSCOcam with f2 preset Processed with VSCOcam with f2 preset
Posted on July 1, 2015 and filed under Breakfast, Recipe.

Lemon Poppy Seed Pancakes

Happy Mother's Day! What better way to celebrate your mother than by making some delicious pancakes for brunch? 



  • 2 cups (270g) White Sonora All Purpose Flour
  • 4 teaspoons baking powder
  • 1/4 cup white sugar
  • 1/2 teaspoon salt
  • 1 cup whole milk
  • 2 eggs
  • 1/4 cup butter, melted (oil works too)
  • 2 tsp. vanilla extract
  • zest of 1 large lemon 
  • juice of 1 large lemon
  • 2 Tbsp. poppy seeds
  • 1 1/2 cups muddled raspberries (optional) 


  1. In a bowl, whisk together flour, baking soda, salt, and sugar.
  2. In a separate bowl, whisk together milk, eggs, vanilla, butter, and lemon juice. 
  3. Once the wet ingredients are smooth, add the dry ingredients. 
  4. With a spatula, slowly fold together the wet and dry ingredients; add lemon zest and poppy seeds (add in muddled raspberries if you wish).
  5. Set griddle/skillet to medium heat and choose a desired scoop size.
  6. Place the finished pancakes on a warm plate in a 200 oven until you have enough to begin serving.
  7. Top with your favorite fresh fruit, honey/syrup, edible flower garnish, or powdered sugar and enjoy! 
Grace Marie loved these pancakes so much she couldn't stay away from the photo shoot! 

Grace Marie loved these pancakes so much she couldn't stay away from the photo shoot! 

Posted on April 27, 2015 and filed under Recipe, Breakfast.

Purple Barley Scones

Purple barley is one of the new and exciting varieties of grain we're growing this of course we had to experiment! The barley has a light but distinct flavor that will make you want to bake it into everything! These scones are perfect on their own or with a spoonful of jam & homemade whipped cream. 

these  scones turned out more blueish green than purple...but I think this just adds to the uniqueness! 

these  scones turned out more blueish green than purple...but I think this just adds to the uniqueness! 


  • 1 cup + 2 Tbsp. purple barley flour (145g)
  • 1 cup White Sonora all purpose flour (140g)
  • 1/2 cup brown sugar
  • 1 Tbsp. baking powder
  • 1 1/4 tsp. salt
  • 1 stick unsalted butter (chilled, cut into squares)
  • 1/2 cup buttermilk (substitute yogurt, regular milk, etc.)
  • 1 egg
  • 2 tsp. vanilla
  • raw sugar for topping


  1. using your hands, combine the chilled butter with your dry ingredients until the butter is the size of small pebbles
  2. whisk together egg, milk, and vanilla extract. set aside. 
  3. with a spatula, fold in eggs and milk until dough is formed (feel free to knead the dough with your hands if the spatula isn't quite doing the job) - if the dough is too watery 
  4. roll out the dough on a lightly floured baking surface (about 1/2 inch thick) 
  5. using a biscuit cutter (size of your choice), cut circles out of the dough and place on a cookie sheet covered in parchment paper (you can also cut your scones into triangles if thats what you prefer). sprinkle the rounds with raw sugar (optional)
  6. place the cookie sheet in the freezer (so the butter can chill out) for at least 15 minutes before baking. while the dough is chilling, set the oven to 350 degrees
  7.  once the dough is ready, bake for 10 minutes
  8. let scones cool then serve with jam and/or cream 
this dough gets pretty dark once you add liquid to it...but don't worry, they still taste amazing! 

this dough gets pretty dark once you add liquid to it...but don't worry, they still taste amazing! 

this recipe was inspired by Good To The Grain's barley scone

Posted on April 6, 2015 and filed under Recipe, Dessert, Breakfast.

the perfect scone

These scones are the closest we could get to High Tea with the Queen...Pair them with your favorite jam and Devonshire cream (and tea, of course)for the ultimate experience.



3 cups all purpose flour (14 oz by weight)

1/4 teaspoon salt

1 tablespoon + 1 teaspoon baking powder

2 tablespoons sugar

1/2 cup dried currants

a few grates of fresh nutmeg (optional)

10 tablespoons butter (1 1/4 cup)

1/4 cup whole milk

2 eggs

1/2 teaspoon vanilla extract 


1 - whisk together flour, sugar, salt, and baking powder into a large bowl.

in a stand mixer or by hand, scrape in the butter (chilled, cut into cubes) into the dry ingredients until the butter is pea sized and the mixture is almost grainy. 

2 - add dried currants to the butter and flour mix. 

3 - in a separate bowl, whisk together eggs, milk, and vanilla. slowly add this mixture to the dry ingredients and mix until doughy. 

4 - preheat oven to 420 degrees.

5 - dust flour onto a flat surface to roll out your scone dough (just enough so that it doesn't stick). knead the dough ball a few times but don't overwork it. roll out the dough until it is about 3/4 inch thick. 

6 - cut the dough into 2 1/2 inch rounds (you can use a biscuit cutter or any circle cookie cutter of the approximate size) and place onto baking sheet (it is best to use parchment paper).


optional: you can make an egg wash to brush onto the top of your scones before baking

note: place baking sheet of scones into the refrigerator for at least 15 minutes before baking.

7 - place scones into 420 degree oven and turn heat down to 400. bake for 10 minutes, until puffy and almost golden.

cool on rack, serve with jam and heavy whipped cream, and enjoy!  

(whip heavy whipping cream, vanilla extract, and powdered sugar until thick) 

this recipe was inspired by Sarabeth's currant scones

Posted on October 26, 2014 and filed under Recipe, Breakfast, Dessert.

brie & pear puff pancake


Here's a simple way to modify our pancake mix. 

Brie and Pear Puff Pancake

1 bag HFM pancake mix--prepare by adding ingredients as instructed on package (egg, milk, butter)
3 ripe pears, peeled and diced
1 tablespoon butter
Optional: 1 cup of diced ham
4 ounces Brie cheese, sliced thinly
Maple syrup

1. Heat oven to 350.

2. In an oven proof skillet add  1 TBS butter, sauté pears (and optional ham). Add the pancake mixture to the cast iron skillet, stir to mix. Arrange the slices of brie on top of the batter.

3. Bake for about 25 minutes or until done. Turn oven to broil, sprinkle top of pancake with cinnamon and sugar, broil until brie is bubbly.

Serve drizzled with warm maple syrup.

Posted on October 4, 2013 and filed under Breakfast, Recipe.

golden fig pancakes

...with whipped mascarpone. And maple syrup. AND berries.

Do I have your attention now? 

My mother invented this pancake to feed a hungry track team one morning. This recipe is award winning. And the track team went on to take 2nd in state. What else can I say. 


Did I mention that my mother is a registered dietician? So they are good for you too.

Golden Fig Oatmeal Pancakes with Whipped Mascarpone and Berries

Inspired by Oatmeal Pancakes form Kim Boyce’s Good to the Grain

Makes 12 big pancakes

Fig Oatmeal:

1 cup cooked oatmeal (I used Coach’s oats)
4 golden figs dried, finely chopped

Dry Mix:

1 ¾ cups type 00 flour
2 tbsp sugar
2 tsp baking powder
¾ tsp salt
½ cup whole ground flax seed

Wet Mix:

3 tbsp unsalted butter, melted
1 ½  cups soy milk            
1 tbsp honey
2 pastured eggs
Whipped Mascarpone:
½ cup mascarpone
½ cup powdered sugar


Berries in season
Maple Syrup

1. Fig Oatmeal. If you are using Coach’s oats bring 3 cups water to a boil and a 1 cup oats. Reduce the heat and cook for 5 minutes. Near the end stir in the figs and cook for another minute. For other types of oats follow a 1 cup oats to 2 cup water ratio.

2. Sift the dry ingredients together in a bowl. In a separate bowl, whisk together the butter, soy milk, honey and eggs. Combine the wet mixture, dry mixture and fig oatmeal, gently folding it all together.  If you think the batter looks a little thicker than your normal pancake batter, that good. It’s exactly right.

3. Heat your cast-iron skillet. When it’s hot enough, coat the skillet with butter. Drop a few ¼ cup servings of batter in the pan, wait for bubbles and flip pancakes. Cook on the other side for another 3 minutes. Continue to re-butter the pan as you go along.

4. To make the whipped mascarpone, simply whip mascarpone and powedered sugar with a hand mixer until it forms stiff peaks.

Stack the pancakes up and serve hot with a dollop of whipped mascarpone, a few berries and a generous pour of maple syrup.  

Posted on May 16, 2012 and filed under Breakfast, Recipe.

carrot and cornflour waffles

Carrot Corn Waffle

When you break corn down into its parts you get flint (the hard glassy bits), startch (the white floury part), germ (good oils and fats), and the outer pericarp (good for chickens). So depending on how we sift the corn when we mill it, we can get cornflour, cornmeal, polenta, or coarse grits. Nothing gets wasted. It's all about how fine the screens are and how close the stones are set together. Corn is incredibly versatile. And we haven't even started talking about color and cob patterns.

So here's just one idea on how to use cornflour--waffles. Perfect for a lazy Sunday morning.


If you want to include more whole grains in your cooking, then this cookbook is required reading: Kim Boyce's Good to the Grain. Although she uses some pretty obscure grains, even for a miller's daughter, most of the recipes can be modified and it gets you thinking outside of the all-purpose-flour-box. 

Carrot and Cornflour Waffles

Adapted from Good to the Grain by Kim Boyce

Dry Mix:

1 ½ cups cornflour
1 ½ cups all-purpose flour
¼  cup plus 2 Tbsp wheat germ
¼  cup dark brown sugar
1 Tbsp baking powder
1 Tbsl ground ginger
1 ½  tsp kosher salt

Wet Mix:

1 cup plus 2 Tbsp carrot juice
¾  cups whole milk
3 Tbsp unsalted butter, melted and slightly cooled
Zest and juice of one orange
2 eggs

1. Turn the waffle iron on. Then sift the dry ingredients into a large bowl. Don’t skip the sifting like you normally do. Think fluffy waffles!

2. In a smaller bowl, whisk all the wet ingredients together.

3.  Pour the wet mixture into the dry, using a spatula to gently fold it all together. The batter should be fluffy, but thicker than a normal waffle batter.

4. Brush the waffle iron with butter or spray with a bit of Pam. Then, scoop ½ cup of batter onto each space on the waffle iron. Close the iron and wait for the indicator light to come on, take a quick peak to make sure the waffles are golden, pull them out with a fork and drench in warm maple syrup (I just put yogurt on mine to look healthy for the picture. )

Posted on April 20, 2012 and filed under Breakfast, Recipe.