Whole wheat pizza dough is a great way to introduce kids to cooking, while creating a healthier version of a family staple. It’s a tactile and sensory experience that gets their bodies moving. Plus, it strengthens skills in math, science, and literacy.
Somehow they’re even better a few days after you first make them, so don’t gobble your way through the whole batch right off the bat.
In today’s October Unprocessed FAQ, I’m going to try to clear up some confusion surrounding one of our most common ingredients: Flours and grains.
Making your own bread from scratch is fun and extremely satisfying. There’s nothing quite like the smell of freshly baked bread or the sense of achievement you get from creating your own food.
Cooking whole grains is super easy, but if you want your whole grains to turn out tasting delicious and satisfying, then there’s one thing you don’t want to forget…
These easy Vegan Raspberry Spelt Scones are perfect for bringing to your next party! They’re moist and fluffy, a little chewy, with a sweet/tart punch from the raspberries. Oh, and did I mention they’re whole-grain?
Bread is perhaps the most “processed” item we can consume, but also one of the easiest things to do unprocessed. With a little imagination, or the included variations, you can get your bread fix and still eat unprocessed.
Teff is a great quick-cooking grain. As a porridge or “polenta,” it cooks up creamy with a light delicate crunch which makes it highly adaptable for breakfast, lunch, and dinner, even for dessert. It cooks in about 15 minutes, perfect for busy weekdays.
