Recipes using Janie’s Mill Products
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Heirloom Tomato Tart, by Greg Wade of Publican Quality Bread
When you put local organic tomatoes into a buttery crust made with Janie's Mill organic stone-milled flour, you get a flavor explosion, and the best summer tart ever!
Read MoreHerby Sourdough Discard Crackers
These richly flavored aromatic crackers are a great way to use up your sourdough discard, while taking advantage of the tangy flavor profile of the natural lactic acid found in...
Read MoreSimple Sourdough Starter
Creating a sourdough starter for the first time can seem like a daunting and mysterious process, but consistency and a little patience are all it takes to get started! This...
Read MoreJean's Einkorn Berry Salad
This ancient grain salad is as easy as 1, 2, 3 -- simply cook the berries, chop up the veggies, then toss everything together with a dressing. It's so versatile...
Read MoreZesty Almond Biscotti
This biscotti recipe is based on one my great grandmother brought with her from Southern Italy a century ago. They are a labor of love and patience, and perfect for gift-giving.
Read MoreCrunchy Buckwheat Apple Crisp with Cranberries by Martin Sorge
Baker Martin Sorge says of this fabulous recipe: "Probably good for your body, but definitely good for your soul. Oh, and it's vegan, gluten-free*, whole grain, and refined-sugar free."
Read MoreBuckwheat and Flaked Grains Granola
Buckwheat groats add a crunchy, nuttiness that pairs perfectly with flaked grains, nuts, and warm spices in this choose-your-own-adventure granola recipe -- perfect for breakfast, or for a snack any...
Read MoreToasted Buckwheat Groats
Toasted Buckwheat Groats make a crunchy, nutty topping for soups, salads, and so much more! And it's so easy to DIY!
Read MoreMexican Chocolate King Cake by Lucia
It's Mardi Gras season! Baker and Owner Robert of Lucia in Lafayette, LA shared his King Cake recipe. The results of this recipe will surely impress your carnival crowd!
Read MoreSpelt Croissants
Spelt in croissants? You betcha! Used alongside Janie's Mill Sifted Artisan flour, it bumps up the flavor and complexity of an already impressive pastry!
Read MoreSimmered Soybeans with Vegetables
For a simple, delicious one-pot meal, try this vegan dish made with Janie's Mill Organic Soybeans.
Read MoreChocolate Babka
No one can resist a slice of moist, decadent babka -- especially when made with Janie's Mill Sifted Artisan Flour!
Read MoreApple and Almond Cake with Sifted Durum by Martin Sorge
Sifted durum makes for a lovely flavor in this olive oil cake created by Martin Sorge, at home baker and recent winner of The Great American Baking Show.
Read MoreBlack Emmer & Oat Digestive Biscuits by Martin Sorge
Learn some 'star baker' tips from Martin Sorge, winner of the 6th season of The Great American Baking Show. He created this delightful 'biscuit' recipe using our stone-ground black emmer...
Read MoreSweet Rabbit Bakery's Turkey Red & Whole Kernel Chocolate Chip Cookie
We very much appreciated the behind the scenes step-by-step cooking demo with Baker Andrew Cheng, owner of Sweet Rabbit Bakery in Chicago, IL. This is a lovely recipe that highlights...
Read MoreYeast Pizza Dough by Chef Chad Sanders
Chef Chad Sanders created this recipe using our Italian-Style Pizza Flour, and used it in a pizza class he taught at the Garlic Press in downtown Normal, IL. Pictured at...
Read MorePizza on the Grill! Dough Recipe and Grilling Tips
When it’s too hot to crank your oven up, go outside and make a great pizza on the grill!
Read MoreSimple Strawberry Cake
This simple cake is also simply delicious, and can be adapted to use any lower-protein Janie's Mill flour, and any seasonal fruit. Enjoy for breakfast, an afternoon snack, or for...
Read MoreOvernight Farmhouse Muesli with Flaked Grains
Too busy to make oatmeal? We tweaked this traditional Swiss Meusli so you get an "instant" breakfast with all the protein, fiber, and energy you need to get going!
Read MoreCracked Wheat Porridge Sourdough, by Annie Clapper of The Family Crumb
Porridge loaves are a wonderful way to expand your baking repertoire. The added moisture keeps the bread fresh longer, and adds a wonderfully creamy texture.
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