Cranberry Orange Granola

Yields 4 1/2 cups


  • 2 TBSP coconut oil, melted
  • 1 TBSP butter, melted
  • Zest of 1 1/2 oranges
  • Juice of 1 orange
  • 1/4 cup maple syrup
  • 1 tsp cinnamon
  • 1/4 tsp salt
  • 2 cups rolled oats
  • 1 cup slivered almonds
  • 1 cup dried cranberries


  1. Preheat the oven to 350 degrees
  2. In a large bowl mix melted butter and coconut oil with maple syrup, orange juice, orange zest, cinnamon, and salt.
  3. Mix in the rolled oats and almonds until it has absorbed the mixture.
  4. Line a baking sheet with parchment paper and spread out the mixture evenly on the sheet
  5. Bake at 350 degrees for 15 minutes or until lightly browned.
  6. Let cool for 10 minutes

Whole Wheat Muffins

Yield: 12 muffins


Dry ingredients:

  • 1 1/2 cups whole wheat flour (freshly milled)
  • 2 tsp baking powder (aluminum free)
  • 1/2 tsp sea salt
  • 1TBSP finely shredded lemon peel or 1/2 TBSP dried orange peel*
  • 1/2 TBSP poppy seed

Liquid ingredients:

  • 1/4 cup coconut oil or butter, liquified
  • 1 beaten egg
  • 1/2 cup milk
  • 1/2 cup honey


  1. Preheat oven to 375 degrees
  2. Mix dry ingredients
  3. Add in liquid ingredients
  4. Grease stainless steel muffin pans or line with baking cups- fill 2/3 full
  5. Bake at 375 for about 15-20 minutes, depending on the muffin tin size

Note: For variation add 1/2 cup shelled sunflower seeds to the flour mixture and leave out lemon/orange zest and poppy seeds. Also could add in 2 cups shredded sharp cheddar cheese.

* For more lemon or orange flavor, squeeze in some lemon juice or orange into the batter.

Cream of Wheat


  • 8-9 cups of water
  • 2 cups of wheat flour (approx. 1.5 cups of wheat berries- freshly milled)
  • 2 TBSP butter (optional, could use coconut oil)
  • Sweetener to taste (we used about 1/4 cup grade B natural maple syrup)

How many servings do you want to make? Figure 1/4 cup of flour for every serving and 1 cup of water


  1. Bring the water to almost a boil in a 5 qt pan. While the water is heating grind the wheat berries on coarse in your mill. (Some blenders will grind wheat into a fairly fine powder as well.)
  2. Just before your water is boiling, stir in the ground wheat with a whisk until thoroughly mixed. Stir constantly for 3-4 minutes, then turn off the heat and add sweetener. Serve hot and enjoy!

Oatmeal Coconut Granola


  • 1 1/2 cups old fashioned oatmeal
  • 2 TBSP coconut oil, melted
  • 1/2 cup maple syrup (could reduce this)
  • 1 cup SunSpire All Natural Vegan Carob Chips OR dark chocolate chips
  • 1 cup organic unsweetened shredded coconut
  • 1 tsp vanillla extract


  1. Preheat oven to 350 degrees
  2. Mix all ingredients and pour into lightly oiled 9 inch baking dish.
  3. Bake for 25 minutes or until golden brown

Buckwheat, Gluten Free Pancakes

Gluten free is the craze right now and with buckwheat, that makes for an easy breakfast.  Most buckwheat pancakes call for 1/2 of the flour to be whole wheat.   These are ALL buckwheat and turn out nicely.

1 cup buckwheat flour, freshly milled

1 tsp. baking powder (aluminum free)

2 Tbsp. natural sugar (organic or Sucanat)

½ tsp. sea salt

1 egg, beaten

1 cup milk

2 Tbsp. melted butter

Preheat griddle or large skillet to 375.  Grease lightly with coconut oil or butter.  Griddle is ready when small drops of water sizzle and disappear almost immediately.

Mix dry ingredients together; add egg, milk and butter, beating well after each addition.

Pour ¼ cup of batter for each pancake onto hot griddle.  Cook 1 to 1 ½ minutes, turning when edges look cooked and bubbles begin to break on the surface.  Continue to cook 1 to 1 ½ minutes or until golden brown.

Serve immediately.

Possible toppings:  natural nut butter, fruit spread (raspberry, strawberry, blueberry), 100% maple syrup and coconut oil or butter.

Pumpkin Muffin Tops

Pumpkins muffins or soft cookies or deliciously fast and easy pumpkin cake.

If you like the soft fluffy top of muffins. . this cookie recipe is for you!  They bake beautifully into fluffy muffin tops.  Start your fall with the aroma that only pumpkin and spices can create.


  • 4 cups whole wheat (freshly milled)
  • 2 teaspoons aluminum free baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon sea salt
  • 3 tablespoons pumpkin pie spice
  • 2 cups organic butter
  • 1 cups organic sugar (sucanat)
  • 2 cans (15 oz.) organic Pumpkin
  • 4 large eggs
  • 3 teaspoons vanilla extract
  • add raisins and walnuts if you want. .I left them out recently and they were great!
  • 2 cups organic raisins
  • 2 cups walnuts, chopped
  • 1 stick butter, softened
  • 1 8oz pkg cream cheese softened
  • 1 teaspoon of vanilla
  • 1 ½ – 2 cups organic powdered sugar (we regularly grind sucanat in a blender to powder it if we don’t have powdered sugar on hand)
  • 1/4 cup Milk or water
  • Beat butter, vanilla extract in medium mixer bowl until creamy. Gradually beat in powdered sugar and milk/water until smooth. Add more milk/water if needed


  1. PREHEAT oven to 350°F.
  3. COMBINE flour, baking powder, baking soda, salt, pumpkin pie spice in medium bowl. Beat softened butter and granulated sugar in large mixer bowl for 30 seconds. Add pumpkin, eggs and vanilla extract; beat until blended. Gradually add flour mixture into pumpkin mixture at low speed until combined. Stir in raisins and nuts. Drop by rounded tablespoons onto ungreased baking sheets. I lightly press into rounds.
  4. BAKE for 12 to 15 minutes or until edges are golden brown. Cool on baking sheets for 2 minutes; remove to wire rack to cool completely. Spread each cookie with frosting. Yields approximately 30 cookies. If you want to speed this process up – pour the mixture into cake pans, approximately 1 to 1 ½ inches thick. Bake for 20 minutes and you can just cut the pieces you want instead of spending time making cookies.

Dad’s Favorite Whole Wheat Waffles

Whole wheat waffles are fun and nourishing!  Our children get to choose their birthday breakfast.  We offer them omelets, pancakes, crepes or waffles.  Waffles and pancakes run neck and neck at our house!  These are heart shaped and always made with love ( :  


  • Mix together in Bosch (kitchen mixer), with whisks or mix by hand:
  • 1 ½ cups freshly ground flour (use a Nutrimill – super easy machine and makes fresh flour quick!)
  • 4  eggs
  • ½ tsp. sea salt
  • 1 ½ cups milk
  • 1 Tbsp. baking powder aluminum free
  • 1 stick melted organic salt free butter


  1. Heat waffle iron until hot.  Makes 8 delicious waffles.  Always served with organic 100% pure maple syrup.  On birthdays, we usually whip fresh cream with a touch of vanilla and maple syrup.  Nut butter or fruit spread is delicious on these waffles, too!

Fluffy Whole Wheat Pancakes

This little gem comes from long time co-op member, Becky D.“This is it!!!  I found it. After a long line of failed attempts to make delicious whole-grain (whole wheat in this case) pancakes, I found pancakes that Scott (and the rest of us) like so much! This recipe also works well with milk and flax egg substitutes. We have enjoyed it both ways. The best thing about it is that it makes a big batch, so I always separate layers of leftover cooled pancakes with wax paper, put the layers in big Ziploc bags and freeze them. On sleepy mornings or hurried lunch-times, my 8-year old can pop a few ‘freezer cakes’ into the toaster and make his own short stack in 5 minutes.”

Whole Wheat Pancakes


  • 4 cups freshly ground whole wheat flour
  • 1 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp sea salt
  • 4 c whole, raw, unpasteurized milk
  • 4 eggs
  • 1/4 c unsalted butter, melted
  • 1/4 c honey
  • 2 tbs apple cider vinegar


  1. Mix the dry ingredients in a large bowl. Add the wet ingredients and stir rapidly with a wire whisk to incorporate. Avoid beating or over mixing. Pour batter onto greased 375-degree griddle. Flip when several bubbles appear and the other side is golden brown.
  2. Serve with fresh butter and pure maple syrup or fruit spread.  Whole wheat pancakes are delicious!


Crepes are something we learned about after our son traveled overseas.  He fell in love with light, delicious crepes in France.

We whipped up this whole grain version and are thrilled with the tasty results!  Try your hand at making crepes and let us what you think.



  • 2 cups fresh milled wheat flour
  • 4 organic eggs
  • Combine eggs & flour in mixing bowl
  • Add
  • 1 cup whole organic milk
  • 1 cup filtered water
  • Mix into flour and egg mixture
  • Add
  • ½ tsp salt
  • 4 Tbl spoons of organic softened butter


  1. Make sure all ingredients are well mixed, no lumps. Batter should be rather thin.
  2. Place ½ cup of batter into pre heated stainless steel lightly oiled skillet and gently lift pan in small circular motion to spread batter thinly in bottom of pan.
  3. Cook for approximately 2 minutes and then flip crepe over and cook for 1 minute.
  4. Crepe should be very thin like a tortilla and be very soft and flexible.
  5. We added small pecan pieces to the batter for a different twist.
  6. Then we made a sauce of ½ cup organic half & half plus ½ squeezed lemon and 1 Tbl spoon of organic sugar.  Mix quickly with a whisk until  it thickens a little.  Pour over your rolled up crepe and enjoy.
  7. You can fill your crepes with organic yogurt, banana slices, organic peanut butter, blue berries and what ever other creative fillings you enjoy.

Enjoy!!  How do you like your crepes?

Chewy Granola Bars

Reach for these when you need that little pick me up in the afternoon.  Your whole family will LOVE them, I am sure!   I like to make a double batch because they disappear so fast.


  • 1 cup rolled oats
  • 1 cup of your favorite crunchy cereal (like brown rice cereal—rice crispy type)
  • ¼ cup sesame seeds, whole
  • 1 ½ cups dried apricots (I used chopped Medjool dates)
  • 1 cup organic raisins
  • ¼ cup chopped almonds (soak them ahead of time if you want them to be softer)
  • ¼ cup flaxseed (golden flaxseed is my favorite)
  • ½ cup protein powder (or flour, your choice)
  • 1 TBL. Butter or coconut oil
  • ¾ cup brown rice syrup
  • ½ cup raw almond butter or natural peanut butter
  • 1 tsp cinnamon


  1. Pour into large mixing bowl and the remaining ingredients, except oil syrup, cinnamon.  Mix completely and break up any chunks of dried fruit.
  2. In sauce pan, over medium heat, melt oil, brown rice syrup, almond butter and cinnamon until creamy.  Pour over dry ingredients and quickly mix together.  You may need to use your hands.  Put into a 9 * 13 inch pan.  Pat mix to fill pan. . .press down like you would rice crispy, marshmallow treats.  Refrigerate 4 hours or until you can’t stand it any more and have to eat some!  ( :  Cut into bars and wrap in wax paper, or plastic wrap.  Store in fridge.  YUM!  YUM!