Posts tagged #2014

Chocolate Pistachio Farro Biscotti


Chocolate Pistachio Farro Biscotti

This recipe is based on a recipe for chocolate hazelnut biscotti from

Makes 24 biscotti

2 cups farro flour
1/2 cup cocoa
1/2 teaspoon baking soda
3/4 teaspoon baking powder
1/4 teaspoon salt
4 eggs
1 1/3 cup sugar
1 cup pistachios
1/2 cup chopped semi-sweet chocolate

1. Preheat oven to 350°. Mix flours, cocoa, baking soda, baking powder and salt together in a bowl. In a separate bowl whisk the eggs, just enough to combine the yolks and whites.  Pull out 2 tablespoons of egg from the bowl and set aside for  later. Then add sugar to the eggs and whisk until the sugar is dissolved.

2. Add the sugary egg mixture to the dry ingredients and mix with a wooden spoon. When it all starts to come together into a ball, dump the mixture on to a well floured surface and continue to bring the dough together with your hands. When you have a solid ball of dough work in the pistachios and chopped chocolate. When the pistachios and chocolate have been evenly mixed in, break the dough in half. Form the halves into long flat logs.  About 10 inches long and 3-4 inches wide. 

3. Cover a baking tray with parchment paper and place the two logs on it. Use the egg that was set aside to brush the tops of the logs. This will give the finished biscotti a lovely sheen.  Bake for 20 minutes. Remove from the oven and allow to cool for 5 minutes or until the logs are hard enough to cut. With a sharp knife, cut the logs into half inch slices. Arrange the slices on a baking tray cut side facing up and bake for another 20 minutes.  They should be nice and crunchy.  Allow to cool and enjoy with a hot cup of tea! 

Posted on December 17, 2014 and filed under Dessert, Recipe.

Pear Cranberry Tart with a Farro Buttermilk Crust


Pear Cranberry Tart with a Farro Buttermilk Crust

Farro Crust (makes 2 crusts)
1 cup Farro flour
1 1/2 cup White Sonora all purpose flour
3/4 teaspoon salt
2 tablespoons sugar
1 cup (2 sticks) very cold unsalted butter
3/4 cup buttermilk (plus 2 tablespoons if you find your dough too dry)

Filling and Glaze
3 pears
1/4 cup fresh cranberries plus 2 tablespoons for the glaze
1 teaspoon ground ginger
Zest of 1 small lemon
1 teaspoon ground cloves
2 cinnamon sticks
1 cup sugar
1 cup water

1. Mix the flours, salt and sugar together in a large mixing bowl. Chop the cold butter* into small cubes and add to the dry mixture with a hand held pastry blender. When the dough is crumbly and the butter is broken up into pea-sized chunks, add the buttermilk. Mix until the dough is wetted and then turn the mixture out onto the counter to knead it into a ball. Cover the dough with plastic wrap and let the dough rest for 1 hour in the fridge.

2. Preheat the oven to 400° F. Cut the pears in half, spoon out the seeds and cores and set aside as they will be used in the glaze. Thinly slice the pear halves, keeping the halves together (as shown in the picture). Pull the dough out of the fridge and split it into two equal pieces. Place one half in the freezer for another day. 

Cover a baking sheet with parchment paper. Lightly flour the parchment paper before placing the dough in the middle. Use a rolling pin to roll the dough into a 20 inch circle (or anything close to a circle will do)  Place the pear halves in the middle of the circle, starting from the middle and fanning them out. Leave 2 inches around the edge. Fold up the dough edges around pears, creating a 2 inch free-from crust edge. Bake for 45 minutes. 

3. In a heavy bottomed sauce pan mix the sugar, water, spices, cranberries and pear cores. Allow to simmer over low heat while the tart bakes. It should reduce to a thick syrup. After removing the tart from the oven allow it to cool for 10 minutes strain the syrup and pour it over tart. 

Best served with vanilla ice cream or a dollop of crème fraiche.

*Working with cold butter is the key to a great pie /tart crust. 

anjou pears
pear tart
Posted on November 21, 2014 and filed under Recipe, Dessert.

Simple Lemon Loaf

We love the simplicity of this lemon loaf because it allows the fresh sweetness of the White Sonora flour to truly shine. Garnished with bright edible flowers, this loaf is perfect for any special occasion.

lemon loaf with flower garnish

1 1/2 cups Type 00 Flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup plain yogurt
1 cup sugar
3 eggs
2 teaspoons grated lemon zest
1/2 teaspoon pure vanilla extract
1/2 cup olive oil

Lemon Glaze
1 tablespoon lemon juice
1/2 cup powder sugar

Edible flower garnish

Preheat the oven to 350°F. Grease and flour a loaf pan. 

Mix 1 1/2 cups flour, baking powder, and salt in a bowl. In another bowl whisk the yogurt, 1 cup sugar, eggs, lemon zest, vanilla and oil together.  Add the dry ingredients into the wet ingredients and mix thoroughly, until all the clumps are works out.  Pour the batter into the floured pan and bake for 50-60 minutes, or until a toothpick comes out clean. 

Cool in the pan for about 15 minutes before flipping the loaf out onto a cooling rack. While the cake is still warm, pour the lemon glaze over the cake and sprinkle edible flower garnish over the top. Allow to fully cool before serving. 

Posted on October 28, 2014 and filed under Recipe, Dessert.

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.

no-knead bread

This simple bread recipe is perfect for beginners and professionals alike; once you realize how easy it is to bake delicious, rustic bread at home, you'll never go back to store-bought loaves! 


what you'll need:

proofing bowl

tea towel

6-8 quart heavy covered pot (dutch oven/enamel/pyrex/ceramic bowl)

parchment paper


3 cups bread flour (approx. 1lb) + extra flour for dusting

1/4 teaspoon instant yeast (tips for testing your yeast for freshness)

1/4 teaspoon salt

1 5/8 cups water

optional add-ins: dried fruit, nuts, oats, etc. 


1 1/2 pound loaf



1 - in a large bowl, combine flour, yeast, salt, and water and stir until dough is thick and sticky.

cover bowl with plastic wrap and let rest for at least 12 (12-20) hours at room temperature.

2 - after resting, the dough is ready when the surface is dotted with bubbles.

lightly flour a work surface and fold the dough over on itself a few times (add in fruit or nuts during this step).

after folding, place your dough ball in a well-floured (to prevent sticking) proofing bowl, cover with towel and let rest for at least 30 minutes to 1 hour.

3 - while dough is rising, preheat the oven to 450 degrees and place your dutch oven/covered pot on the rack while the oven heats.

4 - to remove to dough from the proofing bowl, cover the top with a square of parchment paper and flip upside down (the dough should be cradled in the parchment).

optional: with a knife, score the dough (firmly and quickly) for fun patterns and designs in your loaf! 

remove the dutch oven/covered pot from the heated oven and place the parchment and the dough inside (this step is easier with two people!); don't worry if your dough looks lopsided, it will even out during baking.

cover with lid and bake for 30 minutes. after 30 minutes, remove the lid from your pot and continue to bake your bread inside the pot for another 15 to 30 minutes (until the loaf is browned to perfection).

5 - cool on rack for 20 minutes and enjoy!

(the cooling time is crucial for locking in flavor and moisture, it may be tempting to cut into your bread right away, but patience is key!


warning: this bread is addicting 

recipe credit: NYTimes

Posted on August 2, 2014 and filed under Recipe.

creamy buttermilk white sonora berry salad

Buttermilk White Sonora Berry Salad

1 cup buttermilk
1/4 cup apple cider vinegar
1/4 cup olive oil
2 cloves garlic
1/4 chives
1/4 cup dill
1 tsp salt

1 cup White Sonora berries
5 radishes
1 medium cucumber
1 fennel head

Soak White Sonora berries overnight. To cook, cover the berries with 4 cups of water and simmer for 40-60 minutes. (I prefer to cook them until they expand into small spheres like large hand-rolled couscous.) Let the berries cool completely before mixing with the other salad ingredients. If you cook the berries ahead of time, store them in the fridge for up to a week in their cooking liquid.

Finely mince the garlic, dill and chives and combine in with the dressing ingredients. Thinly slice the radishes, cucumber and fennel and toss with the cooked berries. Then, pour the buttermilk dressing over the salad. Serve chilled on a warm summer day. 

Posted on July 14, 2014 and filed under Recipe.

creme fraiche farro crust

This summer has been all about testing farro flour recipes. It's one of our standout flours at Hayden Flour Mills, it has a great color, a two thousand year old history, and the same nutty taste that makes farro berry salads so appetizing. However, if you google "farro flour recipes" not much comes up. So it fell to us to write a few. And so far, I haven't met a recipe that can't be made with farro flour; pizza crust, chocolate chip cookies, and now this savory tart crust which would  do equally well with a cherry rhubarb filling. 

creme fraiche dough.jpg
layering with cheese leeks and tomatoes.jpg

Creme Fraiche Farro Crust

makes 2 tarts

2 cups Hayden Flour Mills Farro Flour
2 teaspoons baking powder
3/4 teaspoons salt
1/2 teaspoon sugar
3/4 cup creme fraiche
1/4 cup whole milk
2 tablespoons olive oil
1 egg

Gruyere and Summer Tomato Filling

1 large leek, sauteed in about 3
1 cup gruyere cheese, grated
4-5 large heirloom tomatoes, thinly sliced

1. To make the crust. Mix farro flour, baking powder, salt and sugar. In a separate bowl whisk the  creme fraiche, milk, olive oil and egg together.  Add the wet mixture to the dry mixture and combine with a wooden spoon. When flour is thoroughly wetted, dump the dough out on to a work surface, sprinkle with farro flour and knead until the dough forms into a uniform ball. (Takes about 10 folds). Wrap the dough in plastic wrap and set aside to rest for 30 minutes. 

2. Preheat the oven to 375 degrees. Cut the ball of dough in half  and re-wrap the remaining half or freeze to use later. (I made one tart and froze the second ball of dough for later.) Line a cookie sheet with parchment paper and place the dough ball in the center of the pan.

3. Use a rolling pin to roll out the crust starting from the center of the dough. Roll the crust as thin and wide as possible without going over the edges of the pan or breaking the crust.

4. Layer the crust with gruyere, sauteed leeks and tomatoes avoiding the 2 inch rim around the edge of the crust. Gently, fold the edges of the dough up on top of the filling. Brush the crust with egg white and bake for 40-45 minutes. When it comes out of the oven sprinkle the remaining grated  gruyere on top and finish with flaked sea salt and ground pepper.  


Posted on June 11, 2014 and filed under Recipe.

chocolate chip farro cookies

farro chocolate chip cookies

Chocolate Chip Farro Cookies

makes 3 dozen cookies

3 cups farro flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons salt
2 sticks cold butter, cut into cubes
1 cup brown sugar
1 cup sugar
2 eggs
2 teaspoons vanilla

1 cup dark chocolate chips
1/2 cup chopped walnuts
1/2 cup chopped dried cherries

1. Preheat oven to 350 degrees. 

2. Mix dry ingredients together. (A tip on measuring out our freshly milled farro flour: fill the measuring cup then tap the bottom against the counter and fill up the space that is created with more flour.  Repeat if needed.) 

3.In a kitchen aid, cream the butter and sugar together at a low speed. Then add the vanilla and eggs one at a time. Mix  for 1 minute at medium speed. Turn the mixer speed down,  and slowly add in the dry mixture. 

4. When dry and wet ingredients are thoroughly mixed, add the the chocolate chips, dried cherries and walnuts. 

5. Scoop out 1 tablespoon portions of cookie dough on to a parchment-lined cookie sheet. Then bake for 13 minutes. They are done when they are golden.

5. The key to this recipe is keeping the butter cold as well as the dough, if you are not able to bake the cookies right away store the dough in the fridge right up until you scoop them onto the cookie sheet. 



Posted on June 4, 2014 and filed under Recipe, Dessert.

ben's easy honey loaf

Ben's loaves - aren't they beautiful?

Ben's loaves - aren't they beautiful?

"The smell of good bread baking, like the sound of lightly flowing water, is indescribable in its evocation of innocence and delight."
--Mary Frances Kennedy Fisher

There really is nothing quite like the smell of freshly baked bread. Scratch-made bread can seem so intimidating, but it's not so daunting if you start small. Our miller, Ben, has a great recipe for a quick loaf that's easy to make at home. He usually makes 5 loaves at a time (he has lots of siblings to feed!) but we've scaled down his recipe for one tasty loaf.

You will need:

  • thermometer
  • tea towel
  • kitchen scale
  • 9 x 5 loaf pan (or something similar)

I do this in my kitchenaid mixer with the bread hook, but you can do it with a spoon and your hands!

Ben's bread recipe
(makes 1 loaf)

  • 1 pound bread flour plus a little for dusting
  • 1 1/8 cup water (110-115 degrees F)
  • 2 tablespoons honey
  • 2 tablespoons vegetable oil
  • 1 packet (2 teaspoons) active dry yeast
  • 1/2 teaspoon of salt

I always use a kitchen scale to weigh my flour - it's much more accurate than using cups. If you don't have a scale (and you really should get one!) 1 pound of this flour is about 3 1/2 cups.

1. Mix water, 1 cup of flour, honey, oil, and yeast until it begins to thicken. (tip: measure out your oil first, and then use the same spoon to measure out the honey. This way it slides right out and doesn't make a sticky mess)
2. Let the wet mix sit for 30 minutes. It will start to get bigger as the yeast makes bubbles.
3. After 30 minutes of sitting, add salt and the rest of the flour. More flour might be needed - you want the dough to form a ball and not stick to the sides of the bowl.
4. Once you have the proper amount of flour added, knead for 8 minutes.
5. Take the dough off the dough hook and shape into a loaf shape. Drop in a greased loaf pan.

Dough rising.

Dough rising.

6. Cover with a tea towel and let it rise in a warm place for about 20 minutes.
7. Bake at 350F for 20 to 25 minutes. Bread should be golden brown when done, and sound hollow when you tap the crust. Enjoy!

Now that you have this basic bread recipe under your belt, it's time to branch out and try fun variations! Use different flours, add oats, sunflower seeds, poppy seeds, molasses... And then work your way up to making your own starter for sourdough - so much fun.

Posted on May 8, 2014 and filed under Recipe.

heritage pizza crust

Last weekend we invited all our neighbors over for a pizza party. It was such a fun way to host a lot of people in our little house. We kept pizzas rolling out of the oven all afternoon; an all pepperoni for the kids, caramelized onion and mushroom,  sausage and cotija , mozzarella and tomato, and an attempt at Pizzeria Bianco's famous Rosa (red onion, pistachio and Parmesan). 

One of the things that I love about this recipe is that it forces you to prepare the day before. And once the dough is prepped,  forming the crust and topping it is simple. And only takes 12 minutes to cook. The way I see it, it's no harder than throwing a frozen pizza in the oven. So why not make your own?  

Heritage Pizza Crust

3 cups or 450 grams heritage pizza flour + 4 tablespoons for dusting**
3 teaspoons sugar
1/2 teaspoon yeast
1 1/2 teaspoons salt
1 1/3 cups cold water
1 tablespoon olive oil

Note: This crust is best when it proofs for an entire day. Make the crust the night before you plan on serving the pizza. This has the added benefit of making pizza night fast and easy!

1. Combine heritage pizza flour, sugar, yeast and salt in a food processor (use the metal blade and the “dough” setting if you have one). While the food processor is on, slowly feed the water through the top. When the flour is thoroughly wetted, add the olive oil.

2. When the dough pulls away from the sides of the food processor, turn the food processor off and turn the dough out onto a clean work-surface. Knead the dough for 5 minutes, working out any tough spots with the heal of your hand. Dust with extra flour if the dough sticks. Form the dough into a smooth ball and place in an oiled bowl, cover with plastic wrap and set aside in the fridge for 24 hours.

3. When you are ready to form your crusts, take the dough out of the fridge, split it into two sections and form into tight balls. Cover them with plastic wrap and allow to come to room temperature. Place a pizza stone in the middle of the oven and preheat to 500 degrees.  

4. Take one of the dough balls, dust with extra flour and stretch into a 12 inch circle. Place crust on a well floured pizza-peel, top with all your favorites, and then slide onto the pizza stone and cook for 12 minutes. 

**If you like a lighter sweeter crust, this recipe also works with our White Sonora Type 00 flour. Use the same amount. 

Posted on March 5, 2014 and filed under Dinner, Recipe.

hand rolled cavatelli


One of the best things about having our mill in the back of Pane Bianco is learning from Chef Robbie. Robbie is a walking Larousse Gastronomique, but you wouldn't know it because he likes cooking more than talking about cooking. But if you ever need to identify the odd chili pepper or learn how to cook a strange bean or make pickles that taste like your grandma's-- you should ask Robbie. He cooks as if he's remembering a past life as an Italian Nonna; he knows how things are supposed to be.  And that's why the hand-pulled mozzarella sandwich at Pane Bianco is consistently the most delightful thing your'll ever eat. 

Robbie taught me how to make these cavatelli. How to transform a bit of semolina and '00' flour into beautiful spirals with a simple wooden board. How to keep them light and fluffy. And how to make sure the don't get too thick and chewy.  His advice for perfect cavatelli: "Use your whole thumb." 

And if you attempt to make your own hand rolled cavatelli, this will be the best piece of advice you've ever heard. 


Since Robbie's not here to teach us all how to make the perfect cavatelli, here are detailed instructions and pictures of the process. 

  1.  Place your small square of dough at the middle-top of the cavatelli board, then use your thumb to press the dough into the board.
  2. Still pressing your thumb into the board, smear the dough away from the handle. The dough should start to curl up behind your thumb. 
  3. To finish, help the cavatelli roll over on itself, and knock it off the end of the board. 

It will take a few tries to get the hang of it. Mistakes can easily be re-incorporated back into the snake and formed again. 


Hand Rolled Cavatelli

3 cups Heritage Pasta Flour
1 cup + 5 Tablespoons warm water

  1. Measure out the Pasta Flour into a big bowl. Make a indentation in the middle of the flour to hold the water. Pour the water into this indentation and use a fork to slowly incorporate the flour into the pool of water. It will begin to form a ball of dough. Put the dough on a flour-dusted surface and knead vigorously for 5-10 minutes. It should be a smooth ball when you are finished. 
  2. Wrap the dough in plastic and set aside at room temperature to rest for 30 mins - 1 hour. 
  3. Unwrap the rested dough, cut it into 6 sections. Work with one section at a time keeping the rest under the plastic so it doesn't dry out. Shape the dough into a long skinny snake. Using a dough scraper or knife cut the dough-snake into 1 inch sections. 
  4. One-by-one shape the 1 inch sections into cavatelli using the detailed instructions and pictures above. Repeat the process with the remaining 5 sections of dough. 
  5. When you have a great big pile of cavatelli throw them into a well-salted pot of boiling water and cook for 3-5 minutes (divide into 2 or 3 batches if your pot is small).

Cavatelli are great with any red of white sauce. But I love eating them right out of the water, with a drizzle of good olive oil, cracked pepper and a hefty garnish of Parmesan cheese. 


+ My dough is too tough? Add another tablespoon water and knead for another 5 minutes. 
+ My cavatelli sticking to the board? Dust your cavatelli board with pasta flour. 
+ My cavatelli are dry in the middle after boiling them? They might be too thick. Try boiling them a few minutes longer. 

Posted on February 5, 2014 and filed under Dinner, Recipe.

reap what you sow

Plant in January, harvest in June.  It's how we measure time at Hayden Flour Mills. Right now it's time to plant. 

One for the rook, one for the crow, one will wither and one will grow.

Planting is my favorite time of year. Not only because it's 30 degrees cooler and one of the most beautiful times of the year in Phoenix, but because its a time to dream, a time to discover new and unusual grains, and a time to hope and pray for an abundant crop. 

Last year we added Red Fife to our repertoire of heritage grains, and this year we've added about 4 new heritage grains. 

Hand Sowing Event

As part of a plan to beautify Phoenix and re-purpose empty plots of land, we are growing 3 acres of wheat in Downtown Phoenix. Right on the corner of Indian School and Central. Not even one mile from the mill. Over the past few months we've been preparing the land; removing big boulders and the buried slabs of cement. And then on New Year's Day some of you all came out to help us plant the field! 

We were so delighted with the number of people that showed up. Since it's only a three acre plot is made more sense to plant it the old fashioned way--throwing big handfuls of seed as evenly as possible.  We all filled up tote bags with White Sonora Seed, formed a human chain at the North edge of the field and threw seed as we walked to the Southern edge. 

Now we wait.

And with luck, we'll see bright green blades emerge in a few weeks.

Posted on January 30, 2014 and filed under Blog.

hand-rolled fettuccine

Our family got a really neat Christmas present from the Grandparents: an Italian pasta roller! This is the first time we've made pasta by hand, and we were surprised at how easy it is.


  • 400g pasta flour
  • 4 eggs
  • a bit of water
  • a bit of extra flour for dusting

It really helps to weigh the flour, but if you don't have a scale, use about 3 cups.

We started off in a bowl as to not make a huge mess, but if you are adventurous, mix everything on a clean countertop. Make a well in the flour for the eggs, then start mixing with a fork until the dough starts to come together.


Now start kneading with your hands.  If it's too sticky, add a bit more flour. If the dough seems crumbly, dip your fingers in water and work that into the dough. When you can set the dough on a clean countertop without sticking, the dough is ready to be shaped into a ball.

Tattoos not required.

Tattoos not required.

Wrap the dough ball in plastic wrap and let it sit for 30 minutes to an hour. This lets the gluten relax so the dough doesn't shrink while you roll it.

Now for the fun part! Split your dough ball into manageable pieces, and roll in your pasta roller. If you don't have a fancy machine, grab a rolling pin and a pizza cutter (learn how here).

rolling rolling rolling

rolling rolling rolling

We chose to use the fettuccine attachment.


When your pasta is the shape you want, dust it with a bit of flour to keep from sticking together, and let them rest and dry for about a half hour before cooking.

For our fettuccine, we paired it with a white wine butter sauce, broccolini and salmon. The light sauce really let the flavor of the pasta shine through.

Whatever you serve your pasta with, be creative and enjoy!

Posted on January 17, 2014 and filed under Dinner, Recipe.

holiday springerle


My family has German roots, but this is the first year we've included Springerle cookies as part of our holiday traditions. Last week, I learned how to make these gorgeous anise-flavored cookies with my aunt and cousin. The cookies keep well in airtight containers so it's good one to get done before things get too busy.

I picked out a 17th century Swiss replica of a harvest scene. Look at all the details-- the squirrel in the tree, the spokes of the wagon wheels, the scythes in the hands of the harvesters. 

We got our molds from House on the Hill and used their traditional Springerle recipe with our White Sonora Type 00 flour. It was the softest dough; so easy to work with and to re-roll when we made mistakes. 

I think that these will make great holiday gifts. Or maybe fancy place setting decorations. 

Posted on November 22, 2013 and filed under Blog, Recipe, Dessert.