Southern Cornbread Dressing

Hi everyone,

Sorry it's been so long since we last blogged. Work keeps us way too busy, the evenings we just want to relax and read, and then the weekends seem to be just as busy with chores and cooking meals for the work week.

The fall/winter CSA veggies have been fresh and delicious - lots of salad greens, kale, root vegetables, and cabbage. We seem to eat a fresh salad every day, while during the summer we didn't seem to eat as much salad greens. Here's a pic of some huge napa cabbage - it was like 1 1/2 feet tall.
How was your Thanksgiving? Our dad visited, and we cooked him a tasty Oregon-Southern feast. Cooked garlicy greens, asparagus, butternut squash with pears, and a fancy cornbread dressing!

Our grandmother makes her annual holiday cornbread dressing, and since our Dad wouldn't be able to eat her's, we made our own vegan version for him to enjoy. The week before we made our Harvest Cornbread recipe, without the banana pepper and red bell pepper, and with 3/4 cup corn. We baked the cornbread in a rectangular pan for 40 min, cooled it completely, then cut it into squares and put in the freezer. On Thanksgiving, we defrosted the cornbread, crumbled it into a large Corningware pan, and used the crumbled cornbread pieces to make a delicious cornbread dressing, recipe below! It was a full meal in itself, filled with black-eyed peas and veggies. For leftovers, we added cooked greens and asparagus, and olive oil or avocado slices.

LK's Southern Cornbread Dressing

2 celery stalks, diced
1/2 - 1 onion, diced
1/2 green bell pepper, diced
1 red bell pepper, diced
1 large zucchini, diced
1 vegetable bouillon (such as Rapunzel)
1 1/2 tsp store-bought Mexican seasoning (or a mixture of cumin, paprika, cayenne, whatever floats your boat)
3 cups black-eyed peas
3/4 tsp sage
1/2 - 3/4 tsp thyme
1/8 - 1/4 tsp celery seed
dashes of black pepper
salt to taste
1 batch cornbread
more cayenne or Mexican seasoning if spice is desired

Add veggies except zucchini in a large saucepan. Add some water and the vegetable bouillon, and heat veggies over medium heat until almost tender, then add zucchini and cook another 2-4 minutes until just tender. Combine the vegetable mixture in a large bowl with the black-eyed peas. Sprinkle the herbs and spices over the black-eyed pea veggie mixture, and mix until well combined.

Crumble the cornbread into the black-eyed pea mixture, and mix until thoroughly combined (may need a large bowl). Place the cornbread dressing in 2 medium or large rectangular baking dishs (it makes a lot, great to freeze for another week!). Bake for 40-50 minutes until thoroughly heated and slightly brown on top.

Delicious accompanied with gravy, olive oil, salsa, or a salad dressing. And it's always fun to change up leftovers like adding different spices or vegetables!

Enjoy!













One question for the week - do you prefer veggie flavored dishes and meals, or do you like the meat-flavored foods? Do you like the taste of a vegan faux meat burger or sauce? At work we are experimenting with savory vegan snacks, and it was interesting to get people's opinions about vegan foods.

It was nice to not have any meat-flavored foods for Thanksgiving; our Dad raved about having a delicious meal without the meat and heavy foods!

Happy Holidays!

Mezza, Bread, and the Staples

Hi Yall!

Sorry for the absence in posting, but we've been busy during the weekends with cooking/baking and being creative doing crafts and scrapbook!

Our lovely Mom is visiting us (she says hi to the bloggers out there!) and so we've been having fun with her here.



We visited the lovely Ya Hala Lebanese Restaurant in Portland, one of the best restaurants in Portland! Fresh out of the oven pita bread, with mezza platters that include hummus, tabouli, falafel, kibbeh (bulgur tomato pate), and swiss chard lentil soup! Great feast for a rainy day!



Our bread baking this week was soft wheat rolls! We are having some for dinner with lentil pumpkin seed veggie burgers and a spinach bean dip with tahini, lemon juice, garlic, olive oil, and parsley.


Tomorrow we plan on getting our food staples! Kamut flour, spelt flour, grain cereals, porridges, and flakes all at Bob's Red Mill! Our mom loves Bob's, so she's excited to go to the visitor center, and we also we will be doing the plant tour!

New to Bob's? Check out our visit back last October.


We are apart of the CSA Community Supportive Agriculture program and we've been enjoying fresh greens. Here we made pasta with greens, garlic, leeks, and olives!


Have a great week!

And thank you Fayinagirl for giving us a blogger award! Check back next week for more awards given to bloggers who we feel are extra special!

Mama Mia, Let's Eat Mediterranean Fare!

Ciao! Don't you love Mediterranean-Arabic Food? Italian, Greek, Lebanese, etc...

Our favorite Lebanese restaurant is YaHala in Portland. They serve authentic food--the hummus, pita bread, and tabbouleh are to die for. They have such a huge menu that we haven't tried a lot of their food, but they serve delicious 'Foul Mudamas' (a lemony garlicky fava bean dish), Falafels, stews, soups, zaatar, and other meals. We love how they mark which items are vegan.

We were craving Greek/Lebanese food so much that we attempted to make a Lebanese feast. Hummus (good authentic hummus has to have a lot of olive oil and tahini--extra creamy!), tabbouleh, and oaty pita bread.The tabbouleh was so refreshing and flavorful, it was nice to have leftovers for lunch. Fresh parsley and mint with local cucumbers, onion, tomatoes, olives and lemon! Yummy. We used a 6-grain porridge-type grain that cooked up similar to bulgur, and it worked perfectly.

We've figured out that we like a little cumin in our hummus. Our coworker loves hummus without cumin, but we found that the cumin enhanced the hummus' flavor slightly and gave it a richer flavor. What do you all prefer? Extra Virgin olive oil and tahini make this hummus taste exquisite, otherwise it's just another bean dip.

One important thing about Meditterranean food is that you must never forget the olive oil. Good for your health, delicious, and authentic. We love buying different olive oils each time and distinguishing their different tastes, depending on the location the olives came from! Buttery and delectable.

For our Italian fare, we had the opportunity to use a pasta machine and make homemade pasta! It was labor intensive but a lot of fun. We mostly made fettuccine-style noodles as well as ravioli, but we also made a few bow ties. All of them were 100% whole wheat. Next time it would be fun to try a pasta with spinach or tomato paste or herbs for a flavorful pasta.

Here we are putting the dough through the pasta machine -- it has to be repeatedly run through in order to thin down. It was hard to keep the noodles straight as we laid them down to dry, because they were so long!


The fetticcini was the best, we just drizzled extra virgin olive oil and served it with some sauteed garlicky greens. The raviolis we stuffed with a tofu spinach dip mixture and served them with homemade spaghetti sauce with lots of veggies. The raviolis were a bit messy (some disintegrated in the pot while cooking), but they were delicious.
Buon appetito!

Crunchin' Away

Crunchin' away with crackers!

With sliced avocado, dipped in hummus or salsa, or to crave those munchies, don't you agree that crackers are a tasty crunchy treat?!

Not so much a treat, when a small 8 oz box can be $4.00 at the store (Mary's Gone Crackers, Doctor Kracker, Back to Nature, Annie's Homegrown...).

Instead, get out your flour and spices, and be creative! Make some homemade crackers. And each time you make a batch of crackers, change up the spices and flours and make them unique.

Here's what we've been crunchin' on this month!

LK's Easy Whole Grain Crackers

Makes 35-45 small crackers.

Basic cracker ingredients:

1 1/4 cup whole grain flour**
1/2 tsp salt
1/2 tsp, optional baking soda
1/3 -1/2 cup water
1 Tb oil
1 tsp, optional Dijon mustard

Spices to add:

Cheesy-garlic-flavored
1/3 cup nutritional yeast
1 tsp paprika powder
1/2 tsp turmeric (for color)
1/4 tsp cayenne pepper (or to taste)
3/4 tsp Garlic granules/powder

Onion-pepper-flavored
1/2 tsp Onion granules/powder
1/2 tsp Black pepper

Curry-pumpkin-flavored
3/4 tsp - 1 tsp Curry powder
1/4 tsp Cumin
1/4 tsp Corriander
2 Tb Pumpkin puree - in place of some water

Herb-flavored
1/2 - 3/4 tsp Dried Oregano
1 tsp Dried Basil

1. Preheat oven to 375 - 400 degrees F.
2. Combine dry ingredients (including spices of choice) in a large bowl
3. Add the wet ingredients to the dry mix bowl, and mix until combined. The dough will be a tad sticky.
4. Sprinkle parchment paper with some flour and roll out the dough with a rolling pin.
5. Roll it out very thin, trying to make it as even as possible, and then cut it into cracker sizes.
6. Place on a baking sheet, and bake for 18-25 minutes, flipping half-way, and baking until they start to brown just a little bit. Let cool.


**In regard to the choice of flours, try Bob's Red Mill whole grain flours, such as Kamut, Triticale, White Wheat, Barley, Oat, Spelt, or gluten-free flours like Teff, Buckwheat, Sorghum, Amaranth, or Millet. Each grain gives a unique flavor, so we enjoy trying different flours to get different flavors, such as nuttier or butterier or wheatier flavor...

What's your favorite cracker flavor? We welcome any tips or comments on crackers and delicious new unique flavors.

Update 8/24/09: Thanks for all the great comments and ideas. Cornmeal would be a nice addition for flavor and crunch. Adding some oat bran, wheat germ, or flaxmeal would also be a healthy addition. And more flavors we thought of - cinnamon or spiced cracker, spicy Mexican cracker, or chocolate cracker!

Have a great weekend!

Hiking Fuel

Perfect for Memorial Day Weekend, we enjoyed a vigorous 1.5 hour hike at Silver Falls State Park, with our Dad. The park was packed - so many people enjoying the sunny weather and the gorgeous forested park!

We had a nice picnic in the sun - brought carrot sticks, oranges, pistachios, crackers, banana, and potato chips. Just various foods that are easy to transport and don't necessarily require refrigeration.

For fuel after or during the hike, we enjoyed homemade oatmeal banana bars and kamut muffins. We adapted this recipe for oatmeal snack bars and used dried bananas! For the kamut muffins, we followed the Triticale Breakfast Muffin recipe on the back of Bob's Red Mill's Triticale Cereal/Meal. Used all kamut flour and kamut cereal/meal, and it turned out excellent! A new favorite muffin that's not too sweet, to be eaten for breakfast or for snacks! Kamut gives a buttery-corny flavor, and in a biscuit kamut flour makes it taste buttery, and in this muffin recipe with the kamut meal, it tasted a little like cornbread muffins!

Kamut Muffins

1 cup Kamut cereal/meal
1 cup kamut flour
2 Tb sugar
1/2 tsp salt
>1 Tb baking powder
1 Tb flaxmeal
1 cup non-dairy milk (we used 1/2 rice, 1/2 soy)

Mix dry ingredients, then add liquid and mix until combined. Pour into prepared muffin tins and bake at 350 degrees F for 12-15 minutes for mini-muffins, or 15-20 for larger ones. We made 12 mini muffins.


Other hiking foods we like to have include:

cereal
biscuits
rice cakes
chips
dried fruit
soynuts
Just Tomatoes freeze-dried peas
Heart Thrives
bananas, apples


What are your favorite picnic foods and hiking snacks that are easy to transport and eat, and provide great fuel? There are alot of energy bars out there, but so many of them are full of junky ingredients, and we personally prefer homemade wholesome snacks.

Have a great Memorial Day!

Fresh Meals for an Active Day

It's already May, and we love that it's warmer outside with beautiful colorful flowers. Spring and especially summer always makes us feel so refreshed and eager to be active outside and also to eat healthy. We love fresh light healthy meals on a warmer sunny day. Here's some recent nutritious fresh meals that we have enjoyed!

Super-powered berry breakfast:
Soaked barley flakes with soy milk, raw flaxmeal, and antioxidant-rich sundried white mullberries and freeze-dried pomegranates. And, a creamy berry smoothie with frozen blueberries, bananas, and more soy milk.

Tart, fruity, and nutritious to rejuvenate us for the day!
Mullberries are very nutritious, full of antioxidants, iron and vitamin C. They taste like flowery dates, with hints of coconut and raisins.

Pomegranates are also nature's superfood, with high levels of vitamin C, potassium, and antioxidants.

What unique berry have you tried, and how do you incorporate more antioxidant-rich fruit in your diet?

Salsa Tofu Scramble:
With black beans, onion, bell pepper, tomatoes, and spices. When served with tortilla chips, steamed broccoli, and fresh tomato wedges, and eaten on the patio in the warm Oregon spring weather, this meal makes for a nice fiesta dinner!

Tofu is a great meat-alternative, filled with healthy soy protein, isoflavones, calcium, and iron.

Broccoli is one of the most nutritious vegetables, high in vitamin C, vitamin K, vitamin A, fiber, folate, and other nutrients. Like other cruciferous vegetables, it is powerful in flavonoids, especially anti-cancer phytonutrient sulforaphane and phytonutrient lutein.

What's your favorite dish to eat broccoli and tofu? What's a unique recipe you use that has soy/tofu?


Whole Grain Millet Bowl:
This tasty and nutritious meal was easy to make - cooked millet mixed with olives, tomatoes, chives, and extra virgin olive oil.

As a gluten-free whole grain, millet has a great nutty, buttery flavor with a texture between rice and couscous. It is a great way to incorporate more fiber and heart-healthy whole grains in one's diet, and is a good source of magnesium, phosphorus, manganese, and other nutrients.

Olives (and olive oil) is a great way to consume more healthy mono-unsaturated fats and polyphenols.

Which gluten-free grains do you enjoy, and how do you prepare them? What's your favorite brand of olive oil with the best flavor? We love trying different extra virgin olive oils to detect the various aromatic flavors.


Yay for May flowers and fresh eats!
P.S. For delectable eats, Ricki Heller has written Sweet Freedom, a cookbook of delicious vegan desserts. Check out her giveaway post for more information - you can have a chance to win a free copy of her new cookbook!

Satisfying Nutritious Snacks

During a long work day, we need lots of energy to sustain us throughout the day. Although we love sweets, sometimes snack bars can be somewhat heavy and sweet. For a filling healthy snack, we love homemade muffins and biscuits. (Muffins and biscuits aren't just for breakfast!) Especially with hearty whole grains like oats, cornmeal, kamut, spelt, or triticale, these snacks re-fuel us for the last stretch of the day.

Thanks Bob's Red Mill for these recipes!

Triticale Breakfast Muffins

1 cup triticale meal
1 cup triticale flour
3 Tbsp raw cane sugar
<1/2 tsp salt
1 Tbsp baking powder
1 Tbsp flaxmeal mixed with 2 Tbsp water
1 cup soy milk or other non-dairy milk

Mix dry ingredients in a large bowl, then add flaxmeal and milk and mix until just combined (check moistness - may need to add more milk). Put in a 12-mini-muffin pan and bake at 375 degrees F for about 10-13 minutes or until just golden (don't overbake). We love mini muffins because they make the perfect size snack.


Blue Cornbread Muffins

1 cup blue cornmeal (can use yellow cornmeal)
1/4 cup oat flour or other whole grain flour
1/4 cup spelt flour
2 tsp baking powder
1/8 tsp salt
3 Tbsp flaxmeal
<1 Tb agave
1 Tbsp canola oil
1 cup soy milk or other non-dairy milk

Mix dry ingredients in a large bowl, then add agave, oil, and milk and mix until just combined. Put in a 12-mini-muffin pan and bake at 400 degrees F for about 11 minutes or until just golden (don't overbake). We enjoy the subtle corn flavor and crumb from the blue cornmeal.


Kamut Biscuits

1 cup kamut flour
1 cup whole wheat flour or spelt flour
1/2 tsp salt
1 Tbsp baking powder
1/4 cup canola oil
1 1/4 cup soymilk or other non-dairy milk

Sift dry ingredients in a large bowl, then add oil and milk and mix until just combined. You can make drop biscuits or you can roll out gently and cut using a round biscuit cutter. Place on a baking sheet with parchment paper and bake at 425 degrees F for 10 minutes or until just golden. Makes 8 biscuits. We loved the buttery soft flavor.


What are your favorite snacks to give you sustained energy? What are your favorite grains and flours to use in baking? We love to experiment with different grains and flours.

Have a great evening,

Yes for Breakfast - Porridge & Cookies!

Raisin Buckwheat Porridge

So in the past month we've jumped on the wagon and just agreed to make new traditions. We've been having Rawesome Sunday lunches with buckwheat porridge, biscuits or pancakes for Saturday or Sunday breakfasts, and a weekly/frequent Breakfast Cookie Snack. Also Rice Bowl Wednesdays, but that's not breakfast :)

For our raw Sunday lunch, we often have Buckwheat porridge, and then something else raw to go with it (such as raw vegetable soups, salads, and raw 'tuna' salad collard wraps).

Blueberry Porridge with Raw Creamy Tomato Soup

'Oatmeal' Raisin Buckwheat Porridge (using raw wheat germ as 'oats')
served with a Carrot Radish Salad
(shredded carrots, diced radish, fresh anise herb, sesame seeds, and avocado dressing!)

We also had an apricot buckwheat porridge (with dried apricots). SOO many variations that you can do (banana pudding, mango, apple spice, strawberry, fig...)! Definitely try the buckwheat porridge - it's so creamy, sweet, flavorful, filling, raw, and healthy!

LK's Buckwheat Porridge (Adapted from Gone Raw)

2/3 - 3/4 cup raw buckwheat groats, soaked in water overnight (or for a few hours), then rinsed and drained
2 Tb raw buckwheat groats unsoaked (for crunch)
1-2 fresh bananas
2-4 dried dates (or other dried fruit)
pinch of cinnamon or other spices
serve with - fresh berries, apples, raisins/currants, 1/4 cup shredded carrots, hemp seeds, sesame seeds, nuts, flaxmeal, and/or raw wheat germ.

Prep your buckwheat (once soaked, rinse and drain).
Cut up dried fruit into sizes more manageable for blending.
Blend the soaked buckwheat groats, bananas, dried fruit, and spices (in Vitamix or other blender/food processor) to a creamy consistency - you may need to add water if necessary.
Then add your toppings and the unsoaked buckwheat groats, and devour!

Of course for an unraw version, use your choice of grains instead of buckwheat (ex - triticale meal, steel cut oats, quinoa, rice), add 1 cup non-dairy milk, and cook the grains or soak overnight. Then blend, along with the spices, banana, dried fruit, and more milk if necessary. You can serve with any toppings (including maple syrup, oat bran, nut butters, sweet potato or pumpkin puree).

Along with many other breakfast enthusiasts, we are hooked on the Breakfast Cookie. So easy to whip up. Again sooo many possibilities for flavors. When we do use a 'nut butter', we use tahini, otherwise we sometimes leave it out and add a mashed date or dried fruit. We just prep it overnight and have it sit in the fridge, then breakfast is ready in the morning!

Tahini Breakfast Cookie - Makes 2 Servings
2/3 cup spelt flakes, rye flakes, barley flakes, or other 'oat' type flakes
3 Tb tahini
1 Tb hemp powder
3/8 cup non-dairy milk
1/2 tsp vanilla
banana to serve
optional - 2 Tb wheat germ or flaxmeal

Cranberry Orange Breakfast Cookie - Makes 2 servings
1/2 cup grain cereal (such as Bob's Spice n' Nice Cereal or triticalle meal, kamut cereal...)
1/2 cup spelt flakes
1/4 cup oat bran
1/4 cup non-dairy milk
1/4 cup or more cranberry juice
1 fresh date, mashed
1-2 tsp orange zest
2 tsp dried cranberries, chopped
berries or more dried cranberries to serve

Banana Cocoa Breakfast Cookie - Makes 2 servings
2/3 cup spelt flakes, rye flakes, barley flakes, or other 'oat' type flakes
3 Tb mashed banana
1 Tb cocoa powder
3/8 cup non-dairy milk - try chocolate!
1/2 tsp vanilla
banana slices to serve
optional - 2 Tb wheat germ or flaxmeal

We are 100% in love with breakfast! For breakfast, lunch, dinner, and in between!

We are the whole grain baker queens

Busy bees baking in the kitchen on the weekends! We have stuff to do on our to-do list, but the kitchen is like a magnet and we just spend most of our weekends cooking and trying new dishes. Since we're in the kitchen for a good chunk of the day, our whole apartment is filled with warmth from the oven, along with comforting smells of baked goods! You gotta love carbs and baked goods!
Homemade granola (low sugar, low fat, high fiber) from David's Pure Vegetarian Kitchen Cookbook! We will make our own cereal every week now. We used different grains, such as rolled barley flakes, rolled spelt flakes, rolled triticale, and rolled thick oats. This was a very chewy, nutty, and hearty granola - delicious in every bite! A lot cheaper than buying granola, fresher, and healthier.

Versatile, too! For one morning, we served this with pecans, dates, and almond milk. Other ideas: Add some orange zest and dried cranberries, pumpkin pie spice, pecans, dried apricots, figs, dried apples and apple pie spice, hemp seeds, flax, etc....For another morning, we tried it warmed, and this helped to soften the chewy grains.

Bob's Red Mill Pumpernickle Crackers, with pumpernickle meal! We love all of Bob's grains - so unique, fresh, and flavorful. These crackers had a nice crunch. (Although, only people with strong jaws/teeth should eat these, because of the hearty texture of the pumpernickle meal!) Lightly flavored with caraway seeds, these were really tasty with avocado. On a side note, the pumpernickle meal is really tasty on its own, cooked, then drizzled with a little olive oil.

Another David's Pure Vegetarian Kitchen recipe - "sourdough" biscuits, with creamy white beans and lemon juice for the "tang". Really good and soft. Sometimes, it had the taste of creamy white bean soup with a biscuit! Also good with olive oil.

More bread, of course. As bread lovers, we weren't satisfied with just one type of carb...we had to also make oat muffins- using oats, oat bran, and homemade oat milk! I think our blood pressure dropped just from thinking about oats...lol...This weekend, we also made homemade multigrain tortillas and pecan wheat bread! Both recipes came from King Arthur Whole Grain Baking cookbook. Like all of the recipes in that cookbook (although not all vegan, we have to adapt them), the bread came out delicious - nutty, soft, fluffy, heavenly.

With all this talk about bread/baked goods, we're going to go eat some more nourishing carbs! :) Chao!

Our Good Friend Bob

Back in Texas we were only briefly acquainted with Bob, but now that we live here in Oregon, we are only an hour a way to visit our good friend Bob!

Bob's Red Mill that is!

We had a fabulous time- in awe really- while shopping at Bob's Red Mill Store in Milwaukee, Oregon.










When we first got there, we got some lunch at their quite popular cafe. Wonderful split pea soup with carrots and celery in a huge tasty bread bowl, and a side of steamed veggies! It was so filling, and the bread was so soft and fluffy.


Despite being a small-sized store (only setback was that the aisles were too small and it was really crowded), we enjoyed parading down each aisle and finding cool products. We felt like excited little kids! The best part of the store was the bulk section. Instead of buying a whole package of one product (which would cost about $3-4), we loved being able to get $0.40-$2.00 worth of products to try. So, we ended up buying a lot of different products, but our bill was quite reasonable.

Triticale meal, Triticale Flour, Green Pea Flour, White Popcorn, Pumpernickel meal, Rolled Spelt Flakes, Creamy Rye Flakes, 10 Grain Flour, Millet Flour, and Chana Dal Beans!

The popcorn was fabulous - we literally hadn't had popcorn in years, and we made a huge batch of delicious popcorn on the stove. It cooked up just right! Had leftovers the next day and added some nutritional yeast.

The pumpkernickel meal is now a favorite! We think it's better than quinoa, millet, couscous, and steel cut oats. We had some for dinner with just olive oil and it was simple but delicious. There is a recipe for rye crackers on the label, and we are thinking of making some this weekend.

The green pea flour can be used in guacamole, bread, soup, and other creative concoctions. We're not sure how we'll use it yet.

Fig Nuggets, Whole Wheat Flour, Whole Wheat Potato Flaxseed Bread Loaf, Flaxseed meal, Date Pieces, Pumpkin Pie Spice, Kelp Granules, and Apple Pie Spice.

The Figs and Dates are the best! We use them in everything - cereal for breakfast, snacks, ice cream... Note to self - buy these by the case next time!

The wheat potato bread was a light airy bread with a good brany texture but not as soft as we would like. Can't wait to make our own bread with the wonderful flours from Bob's Red Mill.


We also bought some Grande Whole Grains and had that in a Thai Rice Bowl with broccoli, bean sprouts, Just Tomatoes Freeze Dried Peas, and a Thai nut sauce (hemp seed butter, crushed red pepper, garlic, lime juice). Chewy nutty grains!


As for the spices, we've used the Pumpkin and Apple Pie spices like crazy - oatmeal, smoothies, ice cream, and apple salads. Here's a pic of a fresh apple salad with apples, dried fig pieces, apple pie spice, and vanilla soy yogurt. A healthy filling dessert!


Hoping to visit our good friend Bob once a month! Can't wait to bake and cook with all of the flours and grains! What are your baking suggestions for cereal meals and grains and flours? - LK