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Featured Recipes

 Einkorn CookiesWe’ve been talking a lot about einkorn lately and wanted to show you a little of what it can do! After a false start with too little flour (who’s complaining about having to eat extra cookies?) we whipped up a couple of batches of our favorite cookie recipe (found at the end of this post) and brought the results in to the Mill for taste testing. Our team is always willing to try something new that we’ve come up with and this was no exception…read more to hear what they thought about which cookie won and to get the recipe that is sure to be a hit no matter which flour you use!

Ingredients:

-8 oz (227g) Super Sprout™ Wheat Flour

-8 oz (227 g) Whole Grain EINKORN Flour

-1 teaspoon salt(7g)

-1 1/2 teaspoons instant yeast (4.5 g)

-14.5 oz (411 g) room temperature water

 

Instructions: Incorporate all ingredients until combined and mix for 2 minutes. Remove dough to lightly oiled work surface and perform a stretch and fold. Keep covered and continue to stretch and fold every 5 minutes until 4 total stretch and folds have been completed. (These intervals can be extended up to 20 minutes.) After the final stretch and fold, cover and let rise for 60-90 minutes. Shape for sandwich or hearth baking, cover and let rise for 60-80 minutes. For hearth bread, bake at 450°F with steam for 30-35 minutes. For a sandwich loaf bake at 375°F for 45-55 minutes.

Ingredients:

8 oz (227g) Super Sprout™ Wheat Flour

8 oz (227 g) Super Sprout™ EINKORN Flour

1 teaspoon salt(7g)

1 1/2 teaspoons instant yeast (4.5 g)

14.5 oz (411 g) room temperature water

 

Instructions: Incorporate all ingredients until combined and mix for 2 minutes. Remove dough to lightly oiled work surface and perform a stretch and fold. Keep covered and continue to stretch and fold every 5 minutes until 4 total stretch and folds have been completed. (These intervals can be extended up to 20 minutes.) After the final stretch and fold, cover and let rise for 60-90 minutes. Shape for sandwich or hearth baking, cover and let rise for 60-80 minutes. For hearth bread, bake at 450°F with steam for 30-35 minutes. For a sandwich loaf bake at 375°F for 45-55 minutes.

Ingredients:

Grits:

2 cups chicken broth

1 cup milk

½ cup Lindley Mills Stoneground, Old Fashioned Yellow Corn Grits

¼ tsp salt

1 cup shredded cheddar cheese

 

Sautéed Shrimp:

1 cup diced bacon

1 pound medium shrimp, peeled and deveined

¾ cup chopped green pepper

¾ cup chopped red pepper

½ cup chopped onion 2 tsp (or to taste) hot pepper sauce Sliced green onions, bacon, and extra cheddar cheese for garnish

 

Directions:

To prepare grits, bring chicken broth and milk to a boil in a large saucepan.

Stir in Lindley Mills Stoneground, Old Fashioned Yellow Corn Grits and salt and return to a boil. Continue to stir grits as needed until they are thick, about 25 minutes.

Once grits are cooked, stir in cheddar cheese and keep warm.

To prepare shrimp, cook bacon in a skillet or the microwave until crisp. Reserve 2 tablespoons of bacon fat to cook the shrimp in.

In a skillet or saucepan add your bacon fat, shrimp, red and green peppers, and onion. Cook until vegetables are tender and shrimp are pink. Add hot pepper sauce if desired.

Serve shrimp mixture over warm cheese grits garnished with green onions, cheddar

Instructions:

Bring 3 cups of water to a boil

Add ½ cup of Lindley Mills 100% Organic Stoneground Old-Fashioned Grits and bring back up to a boil. Reduce heat to medium/low and slow cook for 25 minutes, stirring often until all water is absorbed and grits become thick.

Add butter, salt, and pepper to taste and enjoy!

  

Yield: Makes about 2 cups of cooked grits.

 

Other ways to enjoy your grits:

  • Make a grits bowl with eggs, potatoes, and veggies for breakfast or breakfast for dinner!
  • Make a breakfast casserole with grits, eggs, toast, and veggies
  • Use them as a side dish or substitute for polenta in any recipe