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  • Kernza® Cake with Milk & Honey Buttercream
    Kernza® Cake with Milk & Honey Buttercream
    Apr 01, 2021 | Joe Kaplan
    Baked Goods, Cake, Desserts

    You don’t need to have a celebration scheduled to enjoy this cake. Just have it for dessert...tonight. It’s good. Our Milk & Honey Buttercream frosting will do wonders for you, but honestly, the cake itself will work well with any topping. 

    Pro tip: A ⅔ batch of cake batter will yield about a dozen cupcakes if that’s your thing.

     

    Method: 

    **For both the cake and buttercream, bring all ingredients to room temperature**

    Cake
    1. Preheat the oven to 325 degrees. 
    2. Add the butter to the stand mixer with a paddle attachment, and whip on high for five minutes
      1. The butter will become pale and fluffy
    3. While the butter is whipping, combine the milk, vanilla extract, and salt, and whisk until the salt has dissolved. Additionally, combine the flour and baking powder, and whisk again. 
    4. When the butter has finished whipping, turn the paddle speed down to medium or med./low, and add the eggs one at a time. Each egg should be fully incorporated before adding the next one. 
      1. It helps to increase the speed for a few seconds after each egg has been added. 
    5. Once the eggs are incorporated, turn the paddle speed to low, and begin adding the flour and milk mixture:
      1. Start with a portion of the flour, then add a portion of the milk mixture. Repeat this process, alternating back and forth, roughly three times. 
      2. The number of additions is less important than making sure you begin and end with adding flour.
    6. Pour the batter into a parchment lined, non-stick-sprayed 9” cake pan, and bake at 325 degrees for one hour and ten minutes. Let cool completely before using. 
      1. If you are making this a day ahead, once cooled, remove the cake from the pan, wrap in plastic wrap, and store in the refrigerator.  
    Buttercream Frosting
    1. Place the butter and honey in the stand mixer bowl, and whip on high speed for five minutes. 
    2. Decrease the speed to low, and add half of the sifted confectioners sugar. Once the sugar is completely incorporated, and the mixture is smooth, add the remaining portion of sugar, and continue mixing until it is fully incorporated, and the mixture, again, is smooth. 
    3. Combine the milk, salt, and vanilla extract, and stir until the salt has dissolved. 
    4. Increase the paddle speed to medium, and slowly drizzle in the milk mixture. 
    5. Continue mixing until everything is combined. 
    6. If you plan on storing the buttercream, keep it in an airtight container at room temperature. 
    To Assemble
    1. Trim the edges and top of the cake with a sharp or serrated knife. Trim the top portion so it is level, and no longer mounded. 
    2. Slice the cake in half horizontally to make a top and bottom portion. 
    3. On the surface of the bottom portion, spread a healthy amount of the buttercream. Aim for equal to or just less than a centimeter. 
    4. Place the other half of the cake on top of the coated layer, add another healthy portion of frosting, and begin to spread a very thin layer of it all around the cake. This is the “crumb layer,” and it should act as an adhesive to all of the loose crumbs ensuring they will not be seen in the final coating of butter cream. 
    5. Once you have completed the crumb layer, add the rest of the buttercream, and spread it evenly across the entire surface of the cake.

    Ingredients

    Cake
    • 3 ¾ Cup (345g, 12.12oz.) Kernza
    • 2 ½ Cup (330g, 11.64oz.) Sugar
    • 6 ea. (300g, 10.58oz.) Large Eggs
    • 3 Sticks (338g., 11.9oz.) Unsalted Butter
    • 1.5 Tsp (8.5g., 0.3oz.) Coarse Salt
    • 1.5 Tsp (5.4g., 0.19oz.) Baking Powder
    • 2 Tsp (9.5g., 0.33oz.) Vanilla Extract
    Milk & Honey Buttercream
    • 2 Sticks (226g., 7.97oz.) Unsalted Butter
    • 3 ½ Cups (450g., 15.87oz.) Confectioners Sugar (sifted)
    • 3 Tbsp. (67.5g., 2.38oz.) Honey
    • 2 Tbsp. (30g., 1oz.) Whole Milk
    • ½ Tsp (2g., 0.07oz.) Vanilla Extract
    • ½ Tsp (3g., 0.1oz.) Coarse Salt

    Equipment

    • Stand Mixer
    • Mixing Bowls
    • 9" Round Cake Pan
    • Parchment Paper
    • Non Stick Spray
    • Rubber Spatula
  • Kernza® Cinnamon Sugar Muffins
    Kernza® Cinnamon Sugar Muffins
    Feb 23, 2021 | Joe Kaplan
    Baked Goods, Breakfast

    We prefer these for breakfast next to a hot cup of coffee, but you really cannot go wrong enjoying them at any time of the day. The streusel can be made ahead of time, and it keeps quite well in the fridge. Try it on your favorite pastry! 

    We prefer these for breakfast next to a hot cup of coffee, but you really cannot go wrong enjoying them at any time of the day. The streusel can be made ahead of time, and it keeps quite well in the fridge. Try it on your favorite pastry! 

    Method

    Streusel

    1. Dice cold butter into small cubes
    2. Add all ingredients into a mixing bowl
    3. Crush and mix everything together with a fork until no loose flour/sugar remains. 
    4. If using a food processor: Add all ingredients - including diced butter - to the bowl, and pulse until no loose flour/sugar remains. 
    5. Keep in the fridge until ready to use. 

    Muffins

    1. Preheat your oven to 425 Fahrenheit. 
    2. Prepare your 12-cup muffin pan by placing muffin liners in each cup and applying a coat of non-stick spray. 
    3. Melt the unsalted butter in a small sauce pot on the stove. Once melted, remove from heat, and allow to cool slightly.
    4. In a medium sized mixing bowl, add the Kernza flour, cinnamon, salt, and baking powder, and whisk until everything is evenly combined. 
    5. In a separate smaller bowl, whisk two eggs together. Add the brown sugar, and milk; whisk again to combine. Finally, add the melted butter, and whisk one more time to combine.  
    6. Add the wet ingredients to the dry, and gently mix/fold together with a rubber spatula until everything is barely incorporated. 
    7. Fill each muffin cup with batter, leaving about a half centimeter of exposed paper. 
    8. Sprinkle a generous portion of streusel atop each muffin: No batter should be visible underneath. 
    9. Bake on the center rack for eighteen minutes, no longer than twenty. 
    10. When finished, allow the muffins to cool until you can no longer resist.

    Ingredients

    Streusel
    • 4 Tbsp. (56.5g., 2 oz., ¼ Cup) Cold unsalted butter
    • ⅓ Cup (30g., 1.06 oz.) Kernza Flour
    • ¼ Cup (35g., 1.23 oz.) All purpose flour
    • ¼ Cup (60g., 2.10 oz.) Light brown sugar
    • ½ Tsp. (1.25g., 0.04 oz.) Ground cinnamon
    • ¼ Tsp. (1.5g., 0.05 oz.) Coarse salt
    Muffin Batter
    • 12 Tbsp. (170g., 6.0 oz.) Unsalted butter (Or 5 Tbsp. (64g., 2.25 oz.) Canola oil)
    • 2.5 Cups (220g., 7.75 oz.) Kernza Flour
    • ¾ Tsp. (1.85g., 0.07 oz.) Ground cinnamon
    • ¾ Tsp. (4g., 0.14 oz.) Coarse salt
    • 1 Tsp. (4g., 0.14 oz.) Baking powder
    • 2 Large Eggs (100 g., 3.5 oz)
    • 1 Cup ( 235g., 8.3 oz.) Light brown sugar
    • ½ Cup (145g., 5.10 oz.) Milk

    Equipment

    • 12-cup Muffin Pan
    • Non-Stick Spray
    • Paper Muffin Liners
    • Small Sauce pot
    • Mixing Bowls
    • Whisk
    • Food Processor (Optional) or a Fork
    • Rubber Spatula
  • Kernza® Pancakes
    Kernza® Pancakes
    Dec 26, 2020 | Joe Kaplan
    Breakfast, Essentials
    Breakfast is awesome. Now it is awesome-er. Kernza makes an incredible pancake due to its cake-flour-like attributes; meaning your pancakes will stay soft and fluffy, and you will never have to worry about over mixing the batter. We have two versions for you: If you live with no regrets, try the buttermilk cakes; If you don’t do dairy, try the dairy free cakes! If you really live with no regrets, try both. It is quite challenging to decide which is better. As a bonus, there is a third butter/oil-free recipe included, which can also be found on the back of our Kernza flour packages!

    Breakfast is awesome. Now it is awesome-er. Kernza makes an incredible pancake due to its cake-flour-like attributes; meaning your pancakes will stay soft and fluffy, and you will never have to worry about over mixing the batter. We have two versions for you: If you live with no regrets, try the buttermilk cakes; If you don’t do dairy, try the dairy free cakes! If you really live with no regrets, try both. It is quite challenging to decide which is better. As a bonus, there is a third butter/oil-free recipe included, which can also be found on the back of our Kernza flour packages!

    Method

    1. If using butter or coconut oil, melt on stove top or in the microwave.
    2. Begin pre heating a non-stick pan or skillet to medium low heat
    3. In a large mixing bowl, combine both flours, sugar, salt, baking powder, and baking soda, and mix until combined.
    4. In a separate bowl, whisk the wet ingredients together: milks; oil, butter, or coconut oil; and an egg.
    5. Add the wet ingredients to the dry ingredients, and stir with a rubber spatula until fully combined.
    6. Apply a thin layer of oil or butter to the pre heated non-stick pan or skillet.
    7. Use a ladle or “pour-friendly” container to pour the batter on to the skillet.
    8. Cook for about four minutes on one side (the edges will start setting; bubbles will form in the middle and eventually start popping).
    9. Flip the pancakes and cook for an additional two minutes.
    10. Eat immediately, or keep warm in a 200 degree oven.
    Ingredients

    Ideal, but not imperative, that they are at room temperature.


    Quick and Easy (no oil or butter)
    • 1.5 Cup Kernza Flour
    • ½ Cup All Purpose Flour
    • 1 ⅓ Cups Milk
    • 1 Large Egg
    • 2 Tbsp Sugar
    • 1.5 Tsp Salt
    • 1 Tsp Baking Powder
    • ½ Tsp Baking Soda
    Buttermilk
    • 1.5 Cups (150g., 5.3oz.) Kernza Flour
    • 1 Cup (140g., 5.0oz.) All purpose flour
    • 1 ¼ Cup (283g., 10.0oz.) Buttermilk
    • ½ Cup (130g., 4.5oz.) Milk
    • ¼ Cup (4 Tbsp., 56g., 2oz.) Unsalted butter
    • 1 Egg
    • 3 Tbsp. (72g., 2.5oz.) Sugar
    • 1.5 Tsp. (8.5g., 0.30oz.) Salt
    • 1.5 Tsp. (6g., 0.25oz.) Baking powder
    • ½ Tsp. (3g., 0.1oz.) Baking soda
    Dairy Free
    • 1.5 Cups (150g., 5.3oz.)Kernza Flour
    • 1 Cup (140g., 5.0oz.) All purpose flour
    • 1.5 Cups (195g., 6.88oz.) Oat milk (or your preferred non-dairy milk substitute)
    • ¼ Cup (25g., 0.87oz.) Coconut or Canola oil. 
      • If using coconut oil, make sure it is not solidified 
    • 1 Egg
    • ¼ Cup (96g., 3.4oz.) Sugar
    • 2 Tsp. (8g., 0.28oz.) Baking powder
    • ½ Tsp. (3g., 0.1oz.) Baking soda

    Equipment

    • Mixing Bowls
    • Spatula
    • Whisk or fork
    • Ladle
  • Kernza® Oatmeal
    Kernza® Oatmeal
    Nov 27, 2020 | Joe Kaplan
    Breakfast, Cereal, Oatmeal
    Kernza goes great with your favorite oatmeal preparation. These recipes are meant to serve as a base, giving you freedom to add your favorite oatmeal toppings! Included are recipes for steel cut and rolled oats. If you would like to increase the batch size, you can save any un-eaten oatmeal in the freezer!

    Kernza goes great with your favorite oatmeal preparation. These recipes are meant to serve as a base, giving you freedom to add your favorite oatmeal toppings! Included are recipes for steel cut and rolled oats. If you would like to increase the batch size, you can save any un-eaten oatmeal in the freezer!

    Method using Steel Cut Oats

    1. Place Kernza grain and steel cut oats in a container, and cover with water.
    2. Place container in fridge to soak overnight or at least five hours.
    3. When soaked, drain the oats and Kernza.
    4. Place grains, salt, sugar, and cinnamon in a small sauce pot, and cover with one cup of water and almond milk.
    5. Heat on stove top at high heat while stirring.
    6. Once it begins to boil, reduce the heat to low to maintain a simmer, and cover the pot
    7. Set a timer for twenty minutes.
    8. Stick around for the first five minutes in case the liquid decides to boil over.
    9. Once a slight simmer is maintained, it is alright to walk away. Stir occasionally if you’d like.
    10. When twenty minutes are up, stir the oats, taste, and adjust seasoning to your liking.
    11. Add your favorite oatmeal toppings, and enjoy warm.

    Method using Rolled Oats

    1. Repeat steps 1 through 8 above, but this time, use only the Kernza grain.
    2. When 15 minutes of cooking have elapsed, add rolled oats, and stir to incorporate
    3. Cook for the additional five minutes.
    4. When finished, adjust seasoning as you see fit.

    Ingredients

    • ½ Cup (85g, 3.0oz.) Kernza Grain
    • ½ Cup (85g, 3.0oz.) steel cut oats or ¾ Cup (68g, 2.4oz.) rolled oats
    • 1 Cup (250g, 8.8oz.) water
    • 1 Cup (250g, 8.8oz.) Almond milk 
      • You may substitute with milk, or just add an additional cup of water
    • ½ Tsp (2g, 0.07oz.) salt
    • ¼ Tsp (0.6g, 0.02oz.) ground cinnamon
    • 1 Tbsp (5g, 0.2oz.) brown sugar

    Equipment

    • Small Sauce Pot
    • Rubber spatula
    • Small container or mixing bowl 
  • Kernza® Banana Bread
    Kernza® Banana Bread
    Nov 27, 2020 | Joe Kaplan
    Baked Goods, Bread, Desserts, Essentials
    As it turns out, Kernza and banana bread are meant to be. Every stand out quality of Kernza flour is showcased perfectly here, and the recipe itself is so easy: No “creaming” butter and sugar in a cumbersome stand-mixer, no worrying about whether or not the butter is the right temperature, no unconventional or hard-to-find ingredients. Just mix, pour, and bake.

    As it turns out, Kernza and banana bread are meant to be. Every stand out quality of Kernza flour is showcased perfectly here, and the recipe itself is so easy: No “creaming” butter and sugar in a cumbersome stand-mixer, no worrying about whether or not the butter is the right temperature, no unconventional or hard-to-find ingredients. Just mix, pour, and bake.

    Method

    1. Preheat oven to 375 degrees F
    2. Melt ½ stick of butter on stove top or in the microwave
    3. In a small bowl, add peeled bananas and “smash” with a fork or potato masher
      1. Once they turn “gloopy” and have developed a sheen, you’re done.
    4. In a separate bowl, whisk melted butter and brown sugar together
    5. Add one egg to sugar/butter and whisk until fully combined
    6. Add yogurt, vanilla extract, and the smashed bananas to the sugar and lightly whisk until everything is well incorporated
    7. In another bowl, add Kernza, salt, and baking soda, and whisk to combine
    8. Pour the wet mixture into the dry mixture, and gently stir together with a rubber spatula until no more dry flour can be seen.
    9. Prepare your loaf pan: 

      1. Grease the inside with butter, oil, or Pam.
      2. Cut a piece of parchment paper to fit inside and cover the three long sides of the pan and extend above the top of the pan (this provides parchment “handles” that will allow you to remove the baked loaf from the pan easily).
      3. Spray again with Pam, or add another coating of oil/butter
      4. If you do not want to use parchment, sprinkle a light coat of all purpose flour over the entire inside of the pan after it has been greased.
    10. Add batter to the pan, smooth out the top, and make an indent lengthwise in the batter with the edge of your spatula 

    11. Place the pan in the oven on the middle rack and bake for one hour and ten minutes, rotating half way through.
    12. When finished baking, allow the banana bread to rest in the pan until you can comfortably hold it in the palm of your hand (about 45 minutes) 

    13. Enjoy plain or with a generous smear of butter and salt. 

    Ingredients

    • 2 Cups (200g, 7.0oz.) Kernza Flour
    • 4 overripe bananas (roughly 435g, 15.3oz.)
      • They should be very spotty with possibly some bruises. 
    • ½ Cup (110g, 3.9oz) brown sugar (optional, for added sweetness)
    • ⅓ Cup (80g, 2.8oz) plain yogurt
      • We used 2% Milkfat, Fage brand yogurt
    • ½ Stick (56.5g, 2.0oz, 4 Tbsp.) unsalted butter
    • 1 Egg (roughly 50g, 1.75oz.)
    • 2 Tsp (11g, 0.4oz.) coarse salt
    • 1 Tsp (5.5g, 0.2oz.) baking soda
    • ½ Tsp (3g, 0.1oz.) vanilla extract

    Equipment

    • 1 Standard Loaf Pan- Close to 8.5” x 4.5” x 2.75” dimensions 
    • Mixing Bowls
    • Small Sauce Pot
    • Fork or Potato Masher
    • Rubber Spatula
    • Whisk
    • Parchment Paper
    • Pam (optional)
  • Grandma Tee’s Crescent Rolls
    Grandma Tee’s Crescent Rolls
    Nov 11, 2020 | Joe Kaplan
    Bread, Essentials, Rolls
    I have eaten these rolls nearly every Thanksgiving for as long as I can remember. They are near and dear to my heart, as I copied the recipe straight from my late grandmother’s handwritten notecard. Though she used solely all purpose flour, the addition of Kernza works incredibly well. Unsurprisingly, they are quite famous in our family, and will no doubt be a hit amongst yours should you decide to give them a try!

    I have eaten these rolls nearly every Thanksgiving for as long as I can remember. They are near and dear to my heart, as I copied the recipe straight from my late grandmother’s handwritten notecard. Though she used solely all purpose flour, the addition of Kernza works incredibly well. Unsurprisingly, they are quite famous in our family, and will no doubt be a hit amongst yours should you decide to give them a try!

    Method

    1. Heat one cup of water, two sticks of butter, and the salt together in a sauce pot until the butter has completely melted. Remove from heat.
    2. Add the yeast packet to the remaining cup of water (which should be at room temperature or cooler), and stir until well incorporated.
    3. Combine both flours and the sugar in a large mixing bowl. Whisk to combine.
    4. Combine the yeasted water, and the warm buttered water. Whisk until somewhat homogenous.
    5. Add the water to the flour mixture.
    6. With a spatula, begin to combine the water and flour into a dough.
    7. Once everything is combined, continue mixing gently until the dough can hold one shape, but is not strong. About thirty seconds.
    8. Do not knead. Less is more here.
    9. Turn the dough ball out into a separate greased (butter, pam, etc.) bowl, cover with plastic wrap, and let sit at room temperature for one hour, or until the dough has risen at least fifty percent.
    10. Once time is up, move the bowl to the fridge, and allow it to chill overnight.
    11. The following day, remove the dough from the fridge, and separate it into four portions. Keep one section out, and place the other three back into the fridge.
    12. Melt one stick of butter.
    13. Shape the dough portion into a circle with your hands.
    14. Lightly flour your rolling surface, the top of the dough portion, and your rolling pin with all purpose flour.
    15. Roll the dough into a circle until its diameter is roughly eleven to twelve inches.
    16. Brush the entire surface with the melted butter.
    17. Cut the dough into twelve triangles. 

    18. Starting from the wide end, roll each triangle up until the tip just peaks out from underneath. 

      How to roll the crescent
    19. Gently bend the ends inward to form a crescent shape. 

      Unbaked single roll
    20. Repeat this process with the rest of the triangles, and place each of them on a greased or parchment lined baking sheet.
    21. Cover the rolls with a clean kitchen towel, and set a timer for one and a half hours, or note the time.
    22. Roll out, butter, cut, and roll up the remaining three portions of dough.
    23. Once an hour and a half has passed, preheat your oven to 375 degrees.
    24. When up to temperature, insert the first tray on the middle rack, and set the timer for 15 minutes.
    25. When time is up, remove the tray, brush each roll with melted butter, and move them to a wire resting rack.
    26. We like to sprinkle a little extra salt on top as well, but that’s your call.
    27. Repeat this process for the remaining three trays; as long as the oven is up to temp, they can go right in one after another.
    28. Enjoy warm. Or, allow to cool completely, and store in an airtight container or bag.

    Ingredients

    • 3 Cups (300g, 10.6oz) Kernza Flour
    • 3 Cups (420g, 14.8oz.) all purpose flour
    • ½ Cup (105g, 3.7oz.) sugar
    • 3 Sticks (3/4 Cup, 349g, 12oz, 24 Tbsp.) unsalted butter
    • 2 Cups (480g, 17oz.) room temperature water
    • 2 Tsp (11.25g, 0.4oz.) salt
    • 1 Packet (2 ¼ Tsp, 7g, 0.25oz.) dry yeast

    Equipment

    • Mixing bowls
    • Rolling pin
    • Knife
    • Pastry brush
    • Small sauce pot
    • Whisk
    • 4 13”x18” sheet pans
    • Wire resting rack


  • Pumpkin Pie with Kernza® Crust
    Pumpkin Pie with Kernza® Crust
    Nov 03, 2020 | Joe Kaplan
    Baked Goods, Pies
    This pumpkin pie filling is straightforward and bakes wonderfully. If you are able to blind bake (pre-bake) the crust a day ahead of time, it’ll be smooth sailing. The number of ingredients that pair well with Kernza continues to grow, and now we can officially add pumpkin to that list!

    This pumpkin pie filling is straightforward and bakes wonderfully. If you are able to blind bake (pre-bake) the crust a day ahead of time, it’ll be smooth sailing. The number of ingredients that pair well with Kernza continues to grow, and now we can officially add pumpkin to that list!

    Make ahead of time! For best results we recommend making the crust the day before. Use our
    Kernza Pie Crust recipe – “Single Crust”.

    Method

    1. Roll out one pie dough. 
      1. Flour your counter, the top of the dough, and your rolling pin with all purpose flour.
      2. Begin rolling toward you from the middle of the dough.
      3. Rotate the dough slightly (about 1/8th), and roll toward you again.
      4. Repeat this process until the dough expands roughly one inch past a nine inch pie dish the entire way around.


        The dough may split in some areas, don’t hesitate to press it together with your fingers. Do this early on, and it will minimize splitting as you roll.
      5. If the dough sticks to the counter, just lay down a little more flour.
    2. Once the dough is the appropriate size, wrap it around your rolling pin.
      1. Start from the top of the sheet, and bring the dough up and over the rolling pin towards you.
      2. Begin rolling your pin towards you until the dough has wrapped around it completely. 

    3. With your pie dish in front of you, pick up your rolling pin and, moving away from you, unroll the dough over and on to the pie dish. Insert Photo: Roll Out
    4. When the dough is in the dish, tuck it down to the bottom by lifting an edge and gently pressing down. Do this all the way around the pie until the entire inside of the dish is in contact with dough. 

    5. Place the dish in the fridge for 30 minutes, or the freezer for at least 10 minutes.
    6. Preheat your oven to 400 degrees.
    7. Remove the pie dish from the fridge, and trim the excess dough around the rim leaving a ½ of overhang.
    8. Tuck the overhanging dough underneath itself so it is resting on the ridge of the pie dish.
    9. Crimp the edge of the pie. If you are unfamiliar with crimping techniques, use a fork to seal the ridge of the dough to the rim of the pie dish, or head over to YouTube.
    10. Once crimped, lightly press the bottom of the crust to ensure the entire thing is in contact with the inside of the pie dish.
    11. Place the dough in the fridge (30 minutes) or freezer (10 minutes) one more time.
    12. When time is up, remove the dish, and score the bottom surface of the dough with a fork.

    13. Place a layer of parchment paper inside of the pie dish, and add your pie weights.
      1. Be sure to move the weights around and make folds in the parchment to ensure there are no open areas: Everything should be touching dough (the crimped edge can be exposed). 

    14. Once your oven has preheated, Insert the pie crust (weight included) on a lower rack.
    15. Set a timer for 15 minutes
    16. When time is up, remove the pie weight, and place the crust back in the oven for another 7 minutes.
    17. Take the crust out of the oven, and brush the bottom with your whisked egg
      1. Act as though you are filling in the holes made by the fork, and brush the egg mixture ¾ up the side of the crust.
      2. You won’t need to use the entire egg. Once one even layer has been applied, that’s enough.
    18. Rest the crust until it is completely cool: 1-2 hours up to overnight.
    19. In a mixing bowl, combine flour, sugar, cinnamon, allspice, clove, nutmeg, and salt. Mix well, and break up any larger chunks.
    20. In a separate bowl, combine pumpkin puree, dulce de leche, milk, orange zest, and vanilla extract
      1. Whisk vigorously until the small bits of dulce de leche have dissolved, and the mixture looks homogenous.
    21. Add the flour mixture to the pumpkin mixture, and whisk until everything is well incorporated. Leave at room temperature.
      1. If making filling ahead of time, remove it from the fridge for about an hour to allow it to warm up.
    22. Preheat your oven to 375 degrees
    23. Once preheated, pour the filling into the crust, and gently shake/twist the pie until the filling has evened out.
    24. Brush the crimped edge with a layer of egg wash
    25. Place the pie in the oven on a lower rack, and bake for 45 minutes, rotating 180 degrees halfway through.
    26. When finished, the center of the pie should jiggle very slightly or hardly at all.
    27. Allow the pie to cool for at least an hour. Ideally, you should be able to hold it comfortably in the palm of your hand before slicing into it.

    Ingredients

    • "Single Crust" - Kernza Pie Crust
    • One 15oz. Can (425g) Pumpkin Puree
    • ½ Cup (190g, 6.7oz.) Dulce de Leche
    • ¾ Cup (190g, 6.7oz.) Whole milk
    • ½ Tsp (2g, 0.07oz.) Orange Zest
    • ½ Tsp (2g, 0.07oz.) Vanilla extract - or half of one vanilla bean
    • ¼ Tsp each of: Ground cinnamon, clove, allspice, and nutmeg
    • Or substitute with pumpkin pie spice mix. 
    • 1.5 Tsp (8g, 0.28oz.) Salt
    • ½ Cup (108g, 3.8oz.) Granulated sugar
    • ½ Cup (70g, 2.45oz.) All purpose flour
    • 1 Egg - Whisked

    Equipment

    • One 9” pie dish (glass or ceramic)
    • Rolling pin
    • Fork
    • Mixing bowls
    • Whisk
    • Pastry brush (for egg wash)
    • Parchment paper
    • Pie weights. Anything from dried rice or beans, to pennies, and even ceramic pie weights work. Use enough to fill the dish. 
  • Apple Pie with Kernza® Crust
    Apple Pie with Kernza® Crust
    Nov 02, 2020 | Joe Kaplan
    Baked Goods, Pies

    Warming spices, brown sugar, and sherry make this apple pie perfect with our Kernza pie crust. Pro tip: Enjoy a glass of sherry alongside your slice! 

    Warming spices, brown sugar, and sherry make this apple pie perfect with our Kernza pie crust. Pro tip: Enjoy a glass of sherry alongside your slice!

    Make ahead of time! For best results we recommend making the crust the day before. Use our
    Kernza Pie Crust recipe – “Double Crust”.

    Method

    1. Roll out one pie dough - This will be the bottom.
    2. Flour your counter, the top of the dough, and your rolling pin with all purpose flour.
    3. Begin rolling toward you from the middle of the dough.
    4. Rotate the dough slightly (about 1/8th), and roll toward you again.
    5. Repeat this process until the dough expands roughly one inch past a nine inch pie dish the entire way around. 


      The dough may split in some areas, don’t hesitate to press it together with your fingers. Do this early on, and it will minimize splitting as you roll.
    6. If the dough sticks to the counter, just lay down a little more flour.
    7. Once the dough is the appropriate size, wrap it around your rolling pin.
    8. Start from the top of the sheet, and bring the dough up and over the rolling pin towards you.
    9. Begin rolling your pin towards you until the dough has wrapped around it completely. 

    10. With your pie dish in front of you, pick up your rolling pin and, moving away from you, unroll the dough over and on to the pie dish.

    11. When the dough is in the dish, tuck it down to the bottom by lifting an edge and gently pressing down. Do this all the way around the pie until the entire inside of the dish is in contact with dough.

    12. Place the dish in the fridge.
    13. Peel the apples, slice each one into quarters, and remove the core.
    14. Slice each quarter lengthwise into thin slices - Make about five to six cuts per quarter.
    15. Place the apple slices in a large mixing bowl.
    16. In a separate bowl, combine your flour, brown sugar, salt, cinnamon, clove, and allspice.
    17. Mix thoroughly until larger clumps have disappeared.
    18. In another container, combine the sherry, lemon juice/zest, and vanilla extract. Whisk.
    19. Add the flour mixture to the apples, and mix until each slice is coated.
    20. Add the sherry mixture to the apples and mix again.
    21. Place the apples in the fridge.
    22. Roll out your second pie dough using the same process as the first.
    23. Take your pie dish (with the dough) and apples out of the fridge, give your apples one last stir, and begin adding them to the pie pan. 

    24. Try to build one layer at a time by laying the slices flat in a circular pattern. This will minimize open spaces in the pie and help to prevent the top crust from falling during the bake.
    25. Once all of the apples are in the dish, roll the other dough sheet over them using the technique in step 2.
    26. Before trimming the excess dough hanging over the pie dish, gently press the top and bottom layers together with your fingers.
    27. Use a scissors to trim the excess dough leaving a ½ inch of overhang around the entire dish.
    28. Tuck the overhanging dough underneath itself so it is resting on the edge of the dish. 

    29. Crimp the edge of the pie. If you are unfamiliar with crimping techniques, use a fork to seal the ridge of the dough to the rim of the pie dish, or head over to YouTube.
    30. Brush the top of the pie (including the crimped area) with a whisked egg.
    31. Sprinkle demerara sugar over the entire pie.
    32. With a knife, make four “vents” in the top of the pie by slicing into the crust. Cut into some apples, it’s fine.

    33. Move the pie to the fridge, and set the oven to 425 degrees. When the oven has preheated, the pie can go straight in.
    34. Bake the pie on a lower rack for 40-45 minutes, rotating it 180 degrees halfway through.
    35. Rest it out of the oven for at least an hour and a half, or until you can comfortably hold it in the palm of your hand.

     

    Ingredients

    • “Double Crust” Batch of Kernza Pie Crust
    • 6 Apples. We used Harleson, Honeycrisp, and Sweet Tangos, but you can use whatever you prefer! 
    • ¼ Cup (35g, 1.2345oz.) All Purpose Flour
    • ½ Tsp (1g, 0.05oz.) Ground cinnamon
    • ¼ Tsp (1g, 0.05oz.) Ground Allspice
    • ¼ Tsp (1g, 0.05oz.) Ground Clove
    • 1.5 Tsp (8g, 0.28oz.) Salt
    • ⅓ Cup (73g, 2.6oz.) Brown Sugar (light or dark)
    • ¼ Cup (60g, 2.1oz.) Sherry. A little sweeter is better in this case; If you don’t know where to start, ask for “Pedro Ximenez” or, “PX” sherry. Rum and Calvados will work as substitutes, or just leave the booze out. That’s fine, too. 
    • 1.5 Tsp (6.66g, 0.23oz.) Lemon Juice
    • 1 Tsp (About a ½ lemon) Lemon zest
    • 1 Tsp (5g, 0.2oz.) Vanilla extract - or 1 vanilla bean
    • 1 Egg - Whisked

    Equipment

    • 9” glass or ceramic pie dish
    • Rolling pin
    • Mixing bowls
    • Bench scraper
    • Knife
    • Microplane (lemon zester)
    • Peeler
    • Whisk
  • Kernza® Pie Crust
    Kernza® Pie Crust
    Nov 02, 2020 | Joe Kaplan
    Essentials, Pies
    Just in time for the holidays: A flaky pie crust that will work with any of your favorite fillings!

    Just in time for the holidays: A flaky pie crust that will work with any of your favorite fillings!

    Method

    1. Combine both flours, salt, and sugar in a bowl. Mix to combine
    2. Slice butter and shortening into cubes (aim for the size of two peas). 

      Pie Crust – Butter cubes
    3. Add butter and shortening to flour mixture and toss gently to coat each cube.
    4. “Squish” each cube with your fingers to form tiny flakes. Re-toss in flour as you go. 

      Pie crust – butter shards
    5. Once the butter and shortening cubes have been flattened, use your palm or fist to press them into the flour (toss, press, repeat). About two minutes
    6. Eventually, the butter and shortening flakes will become much more distinguishable, and there will be significantly less unbuttered flour in the bowl. 

      pie crust – squished dough
    7. Once butter and flour are mixed well, add the ice water in two stages: Mixing and gently tossing between each addition.
    8. Gently toss and press the dough until it barely comes together into a weak ball.
    9. Turn the dough ball out onto a floured surface. (All purpose flour) 

      pie crust – dough ball
    10. Lightly dust the top with all purpose flour.
    11. Give your rolling pin a nice coat as well
    12. Gently pressing down on the dough, roll towards and away from you until it doubles in length.

      pie crust – dough sheet
    13. With your bench scraper, fold the dough sheet into thirds (pamphlet style)
    14. Rotate 90 degrees, and repeat the “roll and fold” in step 12.
    15. Gently shape the dough ball into the shape of a large hockey puck, wrap in plastic wrap, and store in the fridge for at least one hour. Overnight is preferred.
    16. The dough can also be stored in the freezer for a few months.

    Notes

    **For a double crust, repeat the process above. When finished, cut the dough ball in half with a bench scraper or knife. If you have a scale, weigh each half and adjust accordingly so they are equal in weight. If you do not have a scale, that’s alright; Make the half that looks a little larger your bottom crust, and the smaller of the two, your top crust.

    pie crust – dough pucks

    Ingredients

    Single Crust
    • 3/4 Cup (105g, 3.7oz.) All Purpose Flour
    • 3/4 Cup (75g, 2.65oz.) Kernza Flour
    • 5 Tbsp (70g, 2.5oz.) Unsalted Butter (Chilled)
    • 4 Tbsp (47g, 1.66oz.) Shortening (Chilled)
    • 2 Tsp (9g, 0.3oz.) Sugar
    • 1 Tsp (5g, 0.18oz.) Salt
    • 1/3 Cup (75g, 2.65oz.) Ice Water
    Double Crust
    • 1 1/2 Cup (210g, 7.4oz.) All Purpose Flour
    • 1 1/2 Cup (150g, 5.3oz.) Kernza Flour
    • 10 Tbsp (140g, 5.0oz.) Unsalted Butter
    • 8 Tbsp (94g, 3.32oz.) Shortening 
    • 4 Tsp (18g, 0.6oz.) Sugar
    • 2 Tsp (10g, 0.35oz.) Salt
    • 2/3 Cup (150g, 5.3oz.) Ice Water

    Equipment

    • Rolling Pin
    • Bench Scraper
    • Mixing bowl
    • Knife
  • Kernza® Shortbread
    Kernza® Shortbread
    Nov 01, 2020 | Beth Dooley
    Baked Goods, Cookies
    The butter and maple give these Kernza shortbread a rich crumb and graham flavor. You can substitute light brown sugar for the maple sugar here.

    The butter and maple give these Kernza shortbread a rich crumb and graham flavor. You can substitute light brown sugar for the maple sugar here.

    Instructions

    Brush an 8-inch square pan with butter. In a bowl, whisk together the butter with the sugar, vanilla and salt. Stir in the flour until combined.

    Press the dough into the pan and chill in the refrigerator for at least an hour or overnight.

    Preheat the oven to 300 degrees F. Line a baking sheet with parchment paper. Sprinkle maple sugar over the top of the dough. Bake until golden, about 45 minutes. Remove from the oven, allow the pan to cool slightly, then invert the pan onto a cutting board to remove the cookies. Cut into rectangles and transfer to the cookie sheet. Return to the oven and bake until crisp, about 15 to 20 minutes. Cool completely before serving.

    Ingredients

    • 2/3 cups (11 tablespoons) unsalted butter, melted, plus more for brushing
    • ¼ cup maple sugar (can substitute brown sugar 1:1), plus more for garnish
    • 1 teaspoon vanilla
    • ¼ teaspoon salt
    • 1-1/2 cups Kernza Flour
  • Kernza® Crackers
    Kernza® Crackers
    Nov 01, 2020 | Beth Dooley
    Crackers
    Making crackers is easier than you think! This basic recipe is open to all sorts of variations. Use can add chopped fresh herbs or spices or create sweet versions by toping with a sprinkling of cinnamon sugar. Serve with sharp cheese or jam.

    Making crackers is easier than you think! This basic recipe is open to all sorts of variations. Use can add chopped fresh herbs or spices or create sweet versions by toping with a sprinkling of cinnamon sugar. Serve with sharp cheese or jam.

    Instructions

    Preheat the oven to 400 degrees F. In a food processor fitted with a steel blade, process the flour and salt. Pulse in the butter until blended, about 20 seconds to 1 minute. Add the water and pulse until you have a crumbly dough that holds together. If the dough is too dry, add a little more water a tablespoon at a time. If it’s too wet, work in a little more flour.

    Gather the dough into a ball and turn out onto a lightly floured surface. Using a lightly floured rolling pin, roll the dough into a rectangle that’s about ¼ inch thick (or thinner). Using a sharp knife, score the dough into 3-inch squares and set on a lightly floured baking sheet. Bake the crackers until browned, about 10 minutes. Cool on a rack. Store in an airtight container.

    Ingredients

    • 1 cup Kernza Flour
    • ½ teaspoon salt
    • 2 tablespoons unsalted butter
    • About ¼ cup water
    • ½ teaspoon coarse salt to finish
  • Chewy Molasses Kernza® Cookies
    Chewy Molasses Kernza® Cookies
    Oct 21, 2020 | Joe Kaplan
    Baked Goods, Cookies
    This molasses cookie recipe from Bon Appetit makes delicious, chewy and fluffy molasses cookies. Their texture, rise, and overall appearance make them a great control for our experiment.

    This molasses cookie recipe from Bon Appetit makes delicious, chewy and fluffy molasses cookies. This recipe, which substitutes 50% of the all-purpose flour with Kernza, was featured in our recipe trial Substituting Kernza for All Purpose Flour.

    Recipe Preparation

    Place racks in lower and upper thirds of oven; preheat to 375°. Whisk flour, baking soda, cinnamon, ginger, cardamom, and salt in a small bowl. Whisk egg, butter, granulated sugar, molasses, and brown sugar in a medium bowl. Mix in dry ingredients just to combine.

    Place sanding sugar in a shallow bowl. Scoop out dough by the tablespoonful and roll into balls (if dough is sticky, chill 20 minutes). Roll in sugar and place on 2 parchment-lined baking sheets, spacing 2” apart.

    Bake cookies, rotating baking sheets halfway through, until cookies are puffed, cracked, and just set around edges (overbaked cookies won’t be chewy), 8–10 minutes. Transfer to wire racks and let cool.

    Ingredients

    • 2 cups (275g., 9.7oz.) all-purpose flour
      * If substituting Kernza: 1 Cup (135g., 4.8oz) all-purpose flour, and 1 Cup (100g, 3.5oz.) Kernza Flour
    • 2 teaspoons (12g., 0.4oz.) baking soda
    • 1½ teaspoon (2g., 0.05oz.) ground cinnamon
    • 1 teaspoon (2g., 0.05oz.) ground ginger
    • ¾ teaspoon (roughly 1g., 0.03oz) ground cardamom
    • ½ teaspoon (4g., 0.15oz.) kosher salt 
    • 1 large egg (roughly 50g., 1.8oz.)
    • ½ cup (1 stick, 113g., 4oz.) unsalted butter, melted
    • ⅓ cup (70g., 2.5oz.) granulated sugar
    • ⅓ cup (120g., 4.2oz.) mild-flavored (light) or robust-flavored (dark) molasses
    • ¼ cup (54g., 1.9oz.) (packed) dark brown sugar
    • Coarse sanding or raw sugar (for rolling)
  • Substituting Kernza® for All-Purpose Flour
    Substituting Kernza® for All-Purpose Flour
    Oct 21, 2020 | Joe Kaplan
    Baked Goods, Cookies, Tips, Trials

    We recently had a comment asking about the potential for substituting Kernza in a recipe (more specifically a cookie recipe) that calls for all purpose flour. Though our experience with Kernza flour has revealed properties quite different than refined or all purpose flour, we decided to test exactly how much you can get away with when subbing in Kernza. Hopefully this narrows down some of the guesswork involved in getting started with our flour. This one’s for you, Lane!


    This molasses cookie recipe from Bon Appetit makes delicious, chewy and fluffy molasses cookies. Their texture, rise, and overall appearance make them a great control for our experiment. 

    Looking for the recipe? Here is the Chewy Molasses Kernza Cookies recipe we used in this article.

    We recently had a comment asking about the potential for substituting Kernza in a recipe (more specifically a cookie recipe) that calls for all purpose flour. Though our experience with Kernza flour has revealed properties quite different than refined or all purpose flour, we decided to test exactly how much you can get away with when subbing in Kernza. Hopefully this narrows down some of the guesswork involved in getting started with our flour. This one’s for you, Lane!

    This molasses cookie recipe from Bon Appetit makes delicious, chewy and fluffy molasses cookies. Their texture, rise, and overall appearance make them a great control for our experiment. You can find the winning version of the recipe in our Chewy Molasses Kernza Cookies recipe post.

    The Experiment

    We made three batches of cookies: Our control was Bon Appetit’s recipe, unchanged, using 100% all purpose flour. The second batch comprised of equal portions by volume of Kernza and A.P., and the final batch was made entirely with Kernza. Each of these doughs were baked twice; once while they were at room temperature, and once after they had a chance to cool in the fridge for twenty minutes.

    AP trials – three bowls

    Differences started to arise as early as the mixing phase; The dough changed from light and smooth (100% A.P.) to somewhat dense and coarse (100% Kernza). The 50/50 dough was somewhere in the middle (makes sense).
    AP trials – Three doughsAP trials – AP doughAP trials - 50/50AP trials – Kernza dough
    The first bake was done immediately after mixing, while the dough was at room temperature, and the results were somewhat expected. As you can see in the photos, the A.P. cookies had a good rise, and a nice chewy, fluffy texture on the inside. As more Kernza was introduced, these characteristics diminished. The 100% Kernza cookies were fairly flat, a little dense, and the texture from the bran was very apparent. However, the 50/50 batch turned out better than expected; there was a drop in the rise, but the inside texture remained pleasant and not too dense. Adding to this, the flavor difference was significantly more enjoyable when Kernza was included. It seemed to balance out each of the spices while contributing its own flavor.

    Results

    Results – all

    Results: All-Purpose Flour

    AP – complete cookieAP – split cookie

    Results: 50/50 All-Purpose/Kernza

    AP results – 50/50AP trial results - 50/50 blend

    Results: 100% Kernza

    Result – 100% kernzatrial result – 100% kernza

    Once the dough had a chance to cool, another batch of cookies were made. This time, the change in characteristics were much less noticeable; the cool dough was able to maintain more of its structure in the oven causing less of a flattening effect amongst the Kernza cookies.

     All - post fridgeAP – post-fridgePost fridge – 50/50post-fridge: 100% kernza

    The Takeaway

    As one would expect, the shape and texture of these cookies were negatively affected by the addition of Kernza. On the other hand, the flavor showed a drastic improvement when Kernza was added to the mix. When baked cold from the fridge, the 50/50 dough was determined to be the best over all: The cookie rose significantly, the middle remained soft and somewhat light, and the flavor was unmatched.

    This is only one recipe, but the results should correlate to innumerable baked goods. To better your odds, try starting with a 20% substitution when working with all purpose flour. The flavor will still come through! Additionally, should you prefer an even softer texture, try sifting out some of the bran before mixing the flour into the dough. We hope this helps! Be sure to try this recipe with Kernza and let us know what you think! You can find the resulting recipe here.

  • Kernza® Soda Bread
    Kernza® Soda Bread
    Oct 04, 2020 | Beth Dooley
    Bread

    Instructions

    1. Preheat the oven to 425 F (328 C).
    2. Lightly grease a baking sheet and dust with a little flour.
    3. In a large bowl, whisk together the flour, baking soda, and salt.
    4. In a separate bowl, whisk together the buttermilk, egg, and honey. Make a well in the center of the flour and pour in the buttermilk mixture. Using one hand or a large spoon, stir together in full circles starting in the center of the bowl and working towards the outside until all of the flour is incorporated.
      Add a little more buttermilk if the dough seems too stiff, it should be soft but not too wet and sticky.
    5. Turn the dough out onto a lightly floured surface. With floured hands, gently pat the dough into a round shape. Transfer the loaf to the prepared baking sheet. Mark a deep cross using a serrated knife and prick each of the four quadrants.
    6. Bake the bread for about 15 minutes then reduce the oven temperature to 400 F (204 C) and continue baking until the loaf is browned and sounds hollow when tapped, about 30 to 35 more minutes. Transfer the loaf to a wire rack to cool

    Ingredients

    • 2 cups Kernza Flour
    • 1 teaspoon baking soda
    • 1 teaspoon salt
    • 2 cups buttermilk, or a bit more as needed
    • 1 large egg
    • 1 tablespoon honey
    • ¼ cup dried cranberries or raisins
  • Getting Started With Kernza
    Getting Started With Kernza
    Oct 03, 2020 | Joe Kaplan
    Essentials
    When it comes to Kernza, think flavor. It is one of the main reasons this particular wheat grass was selected for cultivation over 100 other perennial grains, so don’t worry too much about that perfect oven spring or open crumb. Though it will rise, it generally tends to favor going “out” instead of “up.” Focus instead on coaxing out its incredibly intricate flavor and aroma, and expressing it to the fullest extent! Hints of many ingredients have revealed themselves to us through tasting: toasted nuts, honey, brown sugar or maple, cinnamon, even raisin. The list goes on. Interestingly enough, this flavor profile will lead you in the proper direction when you start cooking with it. It almost tells you exactly what to bake. We’ll go into a little more depth below.

    Using Kernza to its Full Potential

    When it comes to Kernza, think flavor. It is one of the main reasons this particular wheat grass was selected for cultivation over 100 other perennial grains, so don’t worry too much about that perfect oven spring or open crumb. Though it will rise, it generally tends to favor going “out” instead of “up.” Focus instead on coaxing out its incredibly intricate flavor and aroma, and expressing it to the fullest extent! Hints of many ingredients have revealed themselves to us through tasting: toasted nuts, honey, brown sugar or maple, cinnamon, even raisin. The list goes on. Interestingly enough, this flavor profile will lead you in the proper direction when you start cooking with it. It almost tells you exactly what to bake. We’ll go into a little more depth below.

    Getting Started


    Kernza Flour

    Kernza Flour is a fun addition to your baking arsenal. It can be used as a stand-alone ingredient, a substitution, or replace a certain amount of flour a given recipe calls for. As mentioned above, take note of the flavor and aroma. Additionally, consider the look and feel of our Kernza flour:


    Close up of flour
    As you can see, Kernza flour is a bit more varied than your standard all-purpose white flour. We arrived at this grind after running
    a series of initial baking trials. The less refined nature of this flour is a main contributor to its nuanced flavor. It is a whole grain: bran, germ, and endosperm are all included. Look closely and you can see bits of the outer shell (bran), along with varying color shades of the flour itself. These are signs of great texture and a lot of subtle flavor. In the future, we intend on milling various grind sizes, but in the meantime, if you would like a finer or more coarse grind, look into milling our whole grains at home!


    Cooking with Kernza Flour

    As mentioned above, think flavor: cookies, pancakes, waffles, biscuits, denser loaves of bread, perhaps even muffins or cakes. The theme here is foods that can be sweet and savory with minimal rising. Pancakes with maple syrup are a great example, especially when you consider the fact that Kernza flour itself has notes of maple. Our Cornbread recipe is another example of a balance between sweet and savory.

    Cornbread
    Make these connections, and Kernza will set you right up for success! Of course, you are not limited to baked goods that need to be sweet and savory. This is just a flavor combination we think brings out the best of Kernza, and it is a great starting point! You cannot go wrong if you follow the flavor! There are wonderful recipes in our Perennial Test Kitchen and many fantastic community contributions in our Community Recipes blog. Start there!

    Using Kernza Flour as a Substitution for Wheat

    Try substituting in recipes that utilize whole wheat flour. The baking properties are somewhat comparable, and there has been success using Kernza as a 1 to 1 substitute for whole wheat. That being said, you may need to add a little more water depending on the recipe and substitution; Kernza is very “thirsty.” This, in part, is due to the presence of all components (bran, germ, endosperm) in the flour. They each compete for water absorption (especially the bran), so it’s totally normal to adjust water content accordingly. We also suspect (as we have yet to test this ourselves) recipes using soft wheat (as opposed to hard wheat which is ideal for those “springy” bread loaves) and cake flour will also lend well to a Kernza substitution. These baked goods might again include cookies, cakes, biscuits, as well as tortillas, pitas, and other flat breads.

    Additionally, there has been success with a small addition of kernza into recipes that do not require whole wheat or soft wheat flour. If trying something like this, start small; take away about 10-15% of the flour called for in the recipe, and add it back with Kernza flour. The exact results will not quite be attained, but it will be fairly close in most cases. The flavor change, however, will be noticeable! Recipes that call for commercial yeast will be the most forgiving in this case.

    Kernza Whole Grain

    Grain in hand

    Your grain may contain small traces of wheat or other grains. Do not be alarmed! This is a byproduct of a Kernza as a new grain. Perennial Pantry is actively working to reduce this imperfection, but for now it is just a fun “bonus”. Your cooking will not be affected!

    Wheat compared to Kernza
    Cooking with Kernza Grain

    For a good place to start, head to the “How to Par-Cook Kernza” post. Here you’ll find a straightforward method to cook the grain both on the stove top, or in a pressure cooker (in this case we used an Instapot). These methods are meant to provide you with a neutrally flavored cooked grain that you can flavor any way you’d like, making it much easier to substitute in or add Kernza to recipes you may already have on hand. You can even experiment with adding flavors straight into the cooking method. For example: Use chicken or vegetable stock instead of water, and throw in some chopped onion, garlic and herbs.

    Substitutions and Additions

    Kernza is incredibly versatile when it comes to adding or substituting. Recipes that utilize brown rices or ancient grains like farro will work very well, because their flavor tends to be more complex, like Kernza. Through our experience, certain warm spices like clove, allspice, nutmeg, and cinnamon pair exceptionally well with Kernza’s flavor profile. However, by no means are these spices the only ones you can pair with Kernza. They are just a few of our favorites. Our Middle East Inspired whole grain recipe utilizes a few of these spices.

    Spices

    Wild rice recipes may also be a good starting point particularly in Minnesota where everyone is a few degrees of separation away from a wild rice recipe. We have not tried yet, but suspect that kernza will pair wonderfully with wild rice and could even replace it in a recipe. Their cooking methods are also similar!
    We hope this along with our recipes will make getting started with Kernza an enjoyable experience. Please continue letting us know if you would like to see any other cooking methods, or have any questions. We would also love to see any suggestions on what recipes we should develop next. Have fun!

     

    Citizen Science

    To grow as a new food crop, Kernza® perennial grain needs ongoing research and development. Through a partnership with The Land Institute, The University of Minnesota Forever Green Initiative, and the Artisan Grain Collaborative, we are excited to invite you to participate in culinary research through a new Citizen Science Experiment. Your baking experience can help us understand why and how people use Kernza® flour—and the delicious results that are possible!


    Share recipes with others on the Cooking with Kernza® Facebook Group.

    Learn more about Kernza®

    • Kernza.org
    • The Land Institute
    • Forever Green Initiative
  • Kernza® Chocolate Chip Cookies
    Kernza® Chocolate Chip Cookies
    Oct 03, 2020 | Joe Kaplan
    Baked Goods, Cookies
    Kernza, brown butter, and dark chocolate, an awesome combination that allows the intricate flavor of Kernza to come out on top. Enjoy!

    Kernza, brown butter, and dark chocolate, an awesome combination that allows the intricate flavor of Kernza to come out on top. Enjoy!

    Method

    1. Melt butter on stove top at medium heat. Stir constantly until it begins to brown and turn the color of caramel. (about 10 minutes). Once browned, pour into mixing bowl.
    2. Be sure to scrape all of those delicious brown bits into the bowl as well!

    3. Mix white and brown sugar together until combined.
    4. Add the sugar mixture to the brown butter. Mix.
    5. Whisk one whole egg, two yolks, and the vanilla extract together, then stir into the sugar/butter mixture. Stir rapidly until lumps have disappeared and the sugar has slightly dissolved (less than 1 minute).
    6. There is no need to “cream” butter, sugar, and egg together in this recipe. Just give it a good stir and you’re done!
    7. Once wet ingredients are combined, set aside for about five minutes. This allows a little more of the sugar to dissolve.
    8. Mix the flour, salt, baking powder, and baking soda together in a bowl.
    9. Roughly chop the chocolate bar into pieces similar in size to chocolate chips.
    10. Some will be larger, some will be smaller. There will also be some very fine shavings. Use it all!

      chopped chocolate
    11. Mix the chocolate into the dry ingredients.
    12. Add the wet ingredients to the dry ingredients, and combine with a spatula.
    13. There will be stirring, folding, and pressing. You may even want to use your hands toward the end to ensure all of the flour is incorporated.
    14. Portion the cookies while the dough is still malleable using a ¼ cup sized ice cream scoop, or a measuring cup if a scoop is not available.
    15. If using a measuring cup, flatten the dough slightly into the shape of a small hockey puck as seen in the picture.

      Making dough ballsMaking dough ballsMaking dough balls
    16. For those of you that would like to weigh the portions, they should be around 65 grams, or 2.3 ounces give or take a few units.
    17. Once the dough is portioned, refrigerate it for at least two hours. Overnight is preferred.
    18. Feel free to portion six cookies directly on a parchment lined sheet pan before refrigerating. Then, all you need to do is throw them in the oven!
    19. When you are ready to bake, preheat the oven to 300F.
    20. While preheating, line a sheet pan with parchment paper and place six portions of cookie dough, evenly spaced, on the pan.
    21. The photo shows scooped portions, and the “hockey pucks” mentioned in step 10!

      Sheet of cookies
    22. When the oven is up to temp., bake the cookies on the middle rack for 25 minutes.
    23. When time is up, remove the pan from the oven and allow the cookies to rest at room temp for (at the very least) 5 minutes.
    24. Enjoy warm, or if saving for later, allow to cool completely and store in an airtight container.

    Ingredients

    Wet
    • 14 Tbsp. (200g, 7oz.) Unsalted butter
    • 1 Whole egg + 2 yolks
    • 1.5 Cups (308g, 11oz.) Dark brown sugar
    • 0.5 Cup (105g, 3.7oz.) Granulated white sugar
    • 0.5 Tsp. (3g, 0.1oz.) Vanilla extract


    Dry
    • 2.5 Cup (260g, 9oz.) Kernza flour
    • 1.5 Tsp. (8g, 0.3oz.) Kosher  salt
    • 0.25 Tsp. (1g, 0.03oz.) Baking soda
    • 0.25 Tsp. (1g, 0.03oz.) Baking powder
    • 1.25 Cup (180g, 6.4oz.) Bittersweet (60-70% cacao) chocolate. (About 1.5 bars) 

    Equipment

    • Mixing bowls
    • Small sauce pot
    • Rubber spatula
    • Fork or small whisk
    • Measuring cups and/or scale
    • Knife
    • Half sheet pan (18 x 13)
    • ¼ cup sized ice cream/cookie scoop
    • Parchment paper
  • Leavened Test Bake
    Leavened Test Bake
    Sep 03, 2020 | Joe Kaplan
    Bread, Tips, Trials

    Looking for the recipe? Here is the Kernza Bread Recipe we used in this article.

    When it comes to baking, consistency can prove to be quite the challenge considering the seemingly infinite number of variables one has to consider: Things such as room temperature and humidity,  water temperature, proofing time, even inconsistencies from one oven to the next, all affect the outcome of your loaves, or “boules.” Many standard flours such as All Purpose or Bread Flours have been used enough by professionals and home cooks alike, that one can determine relatively quickly what needs to be done in order for their full potential to come through. Kernza, on the other hand, has yet to stand the test of time. There is no “catalogue of standards” so to speak, on the cooking properties of this wonderful perennial grain. Therefore, there are a myriad of opportunities for experimentation! The purpose of this test, and the many tests to follow, is to contribute one piece of the puzzle at a time to the collective knowledge surrounding Kerna and its application in the culinary arts.


    So... our first experiment, and first contribution to the puzzle: How coarse should your flour be? Now, there is a lot of literature out there in reference to this sort of thing, but the majority of it is in regard to more common flours: A.P., Bread, Cake, etc. Our goal was to see if these standards hold true to Kernza flour, and in the process, dial in our own milling standards at the Pantry. With this experiment, we are testing the general baking properties of Kernza flour milled to five different particle sizes. How did we determine our particle size? Simply by turning our mill adjustment dial clockwise to a number of five predetermined distances: the greater the turn, the farther apart the milling stones are, and the coarser the grind. Our “turns” ranged from 1/8th of a turn (coarse) to 1/32 of a turn (very fine). This gave us flours somewhere between 00 and semolina. All in, we had five different coarseness levels  to play around with measured by turn distance. They were ⅛, ¼, 3/16, 1/16, and 1/32. 


    Alright. What to bake? Fortunately we have a few tried and true recipes from our friend and cookbook author, Beth Dooley, that were perfect for this sort of experiment. We went with her Kernza Bread recipe: a yeasted loaf that incorporates an addition of whole wheat flour. This recipe contains all of the steps necessary for a classic bread loaf, making it ideal to determine any inconsistencies in each step of the process. The recipe is posted. 


    The Experiment

    As one can see, each loaf was relatively similar. However, a few key differences emerged throughout the process:


    Mixing: When combining the flour and wet components of the dough, we noticed a clear divide between the three coarsest flours (1/8th, 1/4th, 3/16th) and the two finest (1/16, 1/32). The coarse flours were “less thirsty.” In other words, they struggled when it came to absorbing moisture. As a result, the dough did not reflect the guidelines of Beth’s recipe: In the mixing phase, one needs to add flour, up to a certain amount, until the dough becomes “too hard to stir.” Because the coarser flours struggled to absorb liquid and hydrate, the dough remained loose and, and very tacky. The finer flours, however, did not need extra flour to mimic the properties of the recipe; the dough came together very easily. 


    Mixing with 1/4" grindMixing with 1/32" grind


    Kneading: Similar obstacles also came to light during the kneading phase. To remain true to the recipe, the dough was never kneaded past 10 minutes, and in that time, once again, the three course doughs never achieved the smooth and less tacky dough structure the recipe called for. In fact, the two most coarse flours required a substantial amount of added flour in order for the dough to form any structure whatsoever.  As you may have guessed, the finer flours were able to do this.   

    1/4 grind post-kneed1/32" grind post-kneed

    Proofing: This phase saw the least deviation across each sample; each loaf was able to proof to twice its size. The only variation revealed itself when the coarse loaves spread out laterally a little more than the fine flours. It should be noted that this variation was miniscule and difficult to detect in the end product. 

    1/4 grind final shape1/32" grind final shape1st trial, all breadsAll first trial


    Tasting:
    When it finally came to tasting each sample, there seemed to be two prominent characteristics that had an inverse relationship to each other: dryness, and crumb density. As the samples increased in fineness (smaller particle size), the loaves became increasingly more dense and less dry. The “¼” loaf was almost too dry, but the crumb was soft, light, and a little crumbly. On the other end of the spectrum, the “1/32” loaf was very toothy and dense, yet moist. Too much of either of these two characteristics were considered unpleasant. Therefore, it is no surprise that the “3/16” and “1/16” loaves were determined to be of the highest quality, as they had an exceptional mix of moisture retention and crumb density!

     

    1/16" halved1/8" halved3/16" halved1/4 halved


    Issues: As seen in the photos, the “1/16” and “1/32” loaves haven an interesting crumb. It looks as though the crumb itself separated from the crust. This is known to be a phenomenon called “flying crust,” and it could be a sign of over proofing. When a dough is over proofed, excess gas builds up inside of the loaf, so much so that it can no longer be contained. During the bake, this gas leeches out of the crumb and gets trapped under the crust revealing a separation. With this in mind, a second test was performed to eliminate potential proofing inconsistencies. This time, however, only the “3/16,” “1/16,” and “1/32” flours were tested as they had the most desirable traits. The second trial was a success! Each loaf proofed correctly, and the results were noted. 


    Final conclusion: In the end, the winner was a close call. Again, the “3/16” and “1/16” loaves had the most desirable characteristics: Pleasant crumb density and moisture content. Those two components paired with the delightful aroma and flavor of Kernza yielded an amazing loaf of bread! The deciding factor eventually came down to which dough best mimicked the steps of the recipe, and that dough was the “1/16” grind. With this flour, each step matched very well according to Beth’s process, and the end result was a very pleasant eating experience! 

  • Beth Dooley's Kernza® Bread
    Beth Dooley's Kernza® Bread
    Aug 29, 2020 | Joe Kaplan
    Bread, Essentials

    Method

    1. In a large bowl, dissolve the yeast in ½ cup of the warm water. Stir in the remaining water, honey, salt and oil. Stir in the Kernza flour and then add the wheat flour, cup by cup until the dough becomes too hard to stir. 
    2. Dust a work surface with the wheat flour and turn out the dough onto the prepared surface and knead the dough until it becomes smooth and loses some of its tackiness, about 8 to 10 minutes. Turn the dough into a greased bowl and cover with a clean kitchen towel. Let the dough rise until double in volume, about 2 hours.
    3. Punch the dough down, then shape it into two round 8-inch loaves and place on a greased baking sheet. Cover the loaves with a clean kitchen towel and let rise until the dough nearly doubles in size, about 1 hour. Preheat the oven to 350 F. 
    4. Bake off the loaves until they sound hollow when tapped, about 45 mins.

    Ingredients

    • 1Tbsp. active dry yeast
    • 2 ½ cups warm water
    • 3 Tbsp. honey
    • 1 Tbsp. coarse salt
    • 2 Tbsp. hazelnut oil
    • 2 cups Kernza flour
    • 3 to 4 cups whole wheat flour

    Equipment Needed

    • Mixing Bowl
    • Rubber Spatula
    • Bench Scraper
    • Medium Sheet Pan
    • Resting Rack
  • How to Par-Cook Kernza®
    How to Par-Cook Kernza®
    Aug 28, 2020 | Joe Kaplan
    Essentials, Kernza Grain, Tips
    Kernza is extremely versatile. Not only can it act as a substitute for most grains in any given recipe, the fact that it has an outstanding flavor/aroma will give the dish you’re preparing much more depth. To add to this versatility, Kernza can be “par-cooked” ahead of time with just water and a little salt. With the par-cooked grain in your arsenal, all one needs to do is add any combination of veggies, proteins, or seasonings on hand (think left-overs), and enjoy as a chilled salad or heated as a quick stir fry. The grain itself is fairly resilient, and can easily handle a second heating. It pairs well with harder spices such as cinnamon, allspice, clove, etc. along with honey, brown sugar, and brown butter, but it is by no means limited to that profile. There really is no limit as to what Kernza works well with!

    Kernza is extremely versatile. Not only can it act as a substitute for most grains in any given recipe, the fact that it has an outstanding flavor/aroma will give the dish you’re preparing much more depth. To add to this versatility, Kernza can be “par-cooked” ahead of time with just water and a little salt. With the par-cooked grain in your arsenal, all one needs to do is add any combination of veggies, proteins, or seasonings on hand (think left-overs), and enjoy as a chilled salad or heated as a quick stir fry.

    The grain itself is fairly resilient, and can easily handle a second heating. It pairs well with harder spices such as cinnamon, allspice, clove, etc. along with honey, brown sugar, and brown butter, but it is by no means limited to that profile. There really is no limit as to what Kernza works well with!

    Stovetop Method

    1. Place Kernza in vessel
    2. Add enough water (room temp. or below) to completely submerge grain by at least ½ inch. 
    3. Add 3g. salt, stir until dissolved. 
    4. Place container in fridge over night or between 10-12 hours. 
    5. Once soaked, remove container from fridge, and skim any chaf/unwanted particles from surface of water. 
    6. Drain Kernza and rinse briefly with tap water
    7. Place kernza in a small sauce pot, and add 1-1/2 C (350g) water
    8. Add small pinch of salt, stir until dissolved
    9. Turn stove on high, and bring to a boil
    10. Once boiling, reduce to simmer, and cover
    11. Cook at a simmer between 25-30min., or to desired tenderness
      1. Stir occasionally if bubbles begin to spill over the top of the pot
    12. Adjust salt to taste
    13. Consume immediately, or if saving for later, spread cooked kernza on a baking sheet or flat surface, and cool in refrigerator. 
    14. Once cool, store in covered container up to 1 week

     

    Pressure Cooker Method

    1. Soak, drain, rinse using method above
    2. Place Kernza, 1-1/2 C (350g) water, and small pinch of salt in pressure cooker
    3. Cook on high pressure for 15 minutes. 
    4. Once time is up, and vessel is depressurized, adjust salt to taste
    5. Consume immediately, or store in fridge according to steps above.

    Ingredients

    • 1 1/2 Cups H2O, plus additional to cover Kernza during soak
    • 1 Cup Kernza berries. Washed & dried. 
    • 1/2 tsp. salt + pinch T.T. (To Taste) at end of cook
  • Middle Eastern Influenced Kernza®
    Middle Eastern Influenced Kernza®
    Aug 21, 2020 | Joe Kaplan
    Kernza Grain

    This recipe was inspired by “Musakhan,” a popular Palestinian dish. Spices like cinnamon and allspice pair wonderfully with Kernza, and sumac (the dominant spice in Musakhan) is also a Midwest staple.

    This recipe was inspired by “Musakhan,” a popular Palestinian dish. Spices like cinnamon and allspice pair wonderfully with Kernza, and sumac (the dominant spice in Musakhan) is also a Midwest staple. Win-win! Feel free to add more of your favorite herbs, or substitute vegetable stock for chicken stock to make it vegetarian!

    In Advance:

    1. Soak 80g (½ Cup) of Kernza and ¼ Tsp. Salt with enough water to cover completely for a minimum of 8 hours. Up to overnight. 
    2. Slice Eggplant into “coins” or “planks” (bisections), salt each side of slice, lay flat between two layers of paper towels (or on a resting rack), and let sit for at least an hour up to over night. 

      Eggplant cut in coins or planks
    3. Dice sliced eggplant and fry in ½ inch of olive oil over medium high heat. 

      Eggplants in Oil
    4. Drain diced/fried eggplant on paper towels. Salt while hot. 

      Eggplants drying
    5. Prep. yogurt
    6. Blend Spices

      Blend spices

    Method (Using Soaked Kernza)

    1. Add oil and pine nuts to sauce pot, and heat together on medium heat until nuts are a light golden brown. Stir Constantly!

      Fried pine nuts
    2. Remove pine nuts, and reserve oil.
    3. With the reserved oil and same sauce pot, heat on medium, and add the diced onion. Sweat until just beginning to turn translucent.
    4. Add garlic and stir for about 30 seconds.
    5. Add spice blend, bay leaf, clove, and cardamom, stir for another 30 seconds.
    6. Add Kernza and salt. Stir until combined.
    7. Pour in chicken stock. Stir until combined. 
    8. Bring mixture to a boil, cover, and drop heat until mixture is at a steady simmer. 
    9. Cover pot, and set timer for 30 minutes.
    10. After 30 minutes, remove lid and if necessary, continue stirring over heat until the liquid coats the grain and does not pool or leech out of the mixture. 
    11. Remove pot from the heat, add in red pepper, fried eggplant, parsley/mint, and mix to combine
    12. Adjust salt to your liking. 
    13. Serve “family style” with yogurt on the side, or individually by spooning Kernza on top of a thin layer of yogurt. 
    14. Garnish with Parsley and Mint (torn or whole). 
    15. Enjoy warm!

    Yogurt

    Yogurt Method: 

    1. Finely mince dill and mint
    2. Combine all ingredients in small mixing bowl. Whisk to combine.
    3. Adjust salt & lemon to your liking.

    Ingredients

    Kernza
    • Roughly 1 Cup Kernza (after soaking, rinsing, draining)
    • 1 Cup Chicken stock
    • 1/2ea. Onion
    • 2 Cloves Garlic 
    • 1/2ea.-1ea. Eggplant (diced-½ inch-& fried)
    • 1/4 Cup Roasted Red Pepper (From a jar is fine)
    • 2 Tbsp Parsley (rough chop or torn)
    • 6ea. Mint Leaves (rough chop or torn)
    • 1/4 Cup Pine Nuts
    • 2 ½ Tsp. Spice Blend
    • 2ea. Clove
    • 2ea. Cardamom pod
    • 1ea. Bay Leaf
    • 2 Tbsp Olive Oil
    • ½ Tsp. Salt


    Spice Blend

    (All ground, parts by weight. Volume is acceptable if scale is not available)

    • 2 parts Sumac
    • 1 part Cinnamon
    • 1 part Allspice
    • ½ part Black Pepper
    • ½ part Paprika


    Yogurt
    • 1/2 Cup Yogurt (using Faye 2%)
    • 3 Tbsp Buttermilk 
    • 1/2 tsp. Sumac
    • 2 tsp. Dill
    • Packed ½ Tsp. Mint Leaves
    • 1 tsp. Lemon Juice
    • ¼ tsp. Salt

    Equipment

    • Medium Sauce Pot w/Lid
    • Strainer (Optional)
    • Rubber Spatula
    • Digital Scale (Optional but recommended)
    • Spice Grinder (If not using pre-ground spices)
    • Mixing Bowls &/or Tupperware
  • Kernza® Cornbread
    Kernza® Cornbread
    Aug 21, 2020 | Joe Kaplan
    Baked Goods
    This recipe was created to accent kernza’s unique flavors and aromas such as: honey, brown sugar, caramel, and brown butter in an easy and rustic setting. 

    This recipe was created to accent Kernza’s unique flavors and aromas such as: honey, brown sugar, caramel, and brown butter in an easy and rustic setting. It is meant to be baked and served straight from the cast iron skillet. This will keep it warm for a very long time, and makes a fantastic centerpiece at the table! 

    Method

    1. Place Cast-Iron Skillet in oven, and preheat to 450℉. 
      **Once preheated, do not open the door for at least 5 minutes to ensure the skillet is up-to-temp. 
    2. Melt one stick of butter in pan on low heat. Once melted, turn off heat and keep warm. 
      **Do not weigh butter before it is melted! 
    3. Combine dry ingredients in a bowl: Kernza, Cornmeal, Baking Powder/Soda, Salt.

      Ingredients in tupperware
    4. In a separate bowl, Crack one egg, add sugar and honey, whisk. (A fork works fine). 
    5. Weigh/measure melted butter, and add to egg/sugar, drizzling slowly while stirring vigorously. Mix until combined and mixture is somewhat homogenous. 
    6. Add buttermilk to the wet mixture (eggs/sugars/butter), and stir to combine. 
    7. Add wet ingredients to the dry ingredients. Mix until lumps have just disappeared.


      Add wet ingredients to dry ingredients
    8. Once the skillet is heated and the batter is ready, remove the skillet from the oven, and pour in the additional tbsp. of melted butter. Coat the skillet evenly, including half-way up the side. 
    9. Pour batter into the skillet, and use a spatula to quickly smooth out the surface. 
    10. Place skillet back in the oven, and set timer for 20 minutes. 

      Batter in hot pan
    11. Once time is up, remove skillet from the oven, and insert a knife/toothpick into center to check doneness. 
      **If the cornbread needs more time, I would recommend not exceeding 5 extra minutes. 
    12. Once cornbread has finished cooking, remove the skillet from the oven, and rest at room temperature for at least 15 minutes before cutting/serving. 
      **You can rest the bread for up to 45 minutes and it will still be warm. 
    13. Enjoy as is, or serve with any combination of butter, honey, and salt. 

      Ingredients

      • 1 3/4 Cups Kernza Flour, sifted
      • 3/4 Cup Cornmeal
      • 1 1/4 Tsp Baking Powder
      • 1/2 Tsp Baking Soda
      • 2 Tsp Salt
      • 1 Tbsp + 1 Tsp Sugar
      • 1 Tbsp + 1 Tsp Honey
      • 1 3/4 Cups Buttermilk
      • 1ea. Eggs
      • 1/4 Cup + 1 Tbsp Melted Unsalted Butter

      Equipment Needed

      • 8 inch Cast Iron Skillet
      • Rubber Spatula
      • Digital Scale
      • Measuring Cups/Spoons
      • Small Whisk and/or Fork
      • Small Sauce Pot or Microwave Safe Container
      • Mixing Bowls or Tupperware
    1. Chestnut Kernza®
      Chestnut Kernza®
      Apr 14, 2021 | Jeremy Emmi
      Kernza Grain

      Overview

      A simple, healthy recipe. The chestnuts complement the Kernza grain and highlight the earthy flavors, while the spices add a bright, fresh feel. Very easy to make and the prep time outside of boiling is minimal.

      Directions

      Boil the Kernza for 30-35 minutes, then add the olive oil and chestnuts and cover for 5 minutes. Then turn off heat and mix in the remaining ingredients, adding water or lemon juice to desired moistness. Let set for a few minutes and serve.

      Ingredients

      • 3/4 cup Kernza grain
      • 3/4 cup water
      • 3/4 cup vegetable broth
      • 5 oz. whole pre-cooked, shelled chestnuts
      • 1/4 cup lemon juice
      • 2 tbsp. olive oil
      • 2 tbsp. parsley
      • 2 tsp. tarragon
      • 2 tsp. spearmint leaves
      • 1 tsp. cayenne pepper
      • Salt or pepper to taste

      Equipment

      • 1 4-quart pot
    2. Kernza® Bran muffins
      Kernza® Bran muffins
      Apr 14, 2021 | P J Klinger
      Baked Goods

      Directions

      • Put the wet ingredients in the All Bran to soften it.
      • Mix all dry ingredients in a separate bowl.
      • Add wet ingredients into the dry ingredients and mix well.
      • Bake at 400 for 20 minutes

      Ingredients

      • 2 cups All Bran
      • 1 cup Kernza flour
      • 1/4 cup Quinoa flour
      • 1/4 cup craisens
      • 1/4 cup walnuts chopped
      • 1/4 cup sugar or stevia
      • 1 TBS baking powder;
      • 1 cup buttermilk
      • 1/2 cup milk
      • 1 egg
      • 2 TBS walnut oil

      Equipment

      • 2 mixing bowls
      • 1 muffin pan
    3. Slender, Tender Kernza® Pancakes
      Slender, Tender Kernza® Pancakes
      Mar 01, 2021 | Jonathan Teller-Elsberg
      Breakfast

      Directions

      1. In a large mixing bowl, mix all dry ingredients.
      2. Crack all five eggs into the dry mix, blend with a whisk
      3. Add milk and vanilla extract, blend well with whisk
      4. Set pan (cast iron recommended) on high heat for 1 minute to preheat, then turn heat down to low-medium (adjust as needed during cooking)
      5. Wipe very thin coating of oil or butter on pan
      6. Add scoop batter to pan (1/3 cup batter makes regular size pancake), cook first side until surface appears just barely dry, flip and cook 10-15 more seconds, remove from heat
      7. Repeat until batter is used up

      Note

      Serve with traditional sweet toppings (maple syrup, fruit, etc.) or savory (e.g., sautéed vegetables and crumbled feta cheese).

      Ingredients

      Dry
      • 1 cup Kernza Flour
      • dash salt
      • 1/4 tsp baking powder
      Wet
      • 5 eggs
      • 1 cup milk
      • dash vanilla extract
      • oil or butter for coating pan
    4. Kernza® Banana Bread w. Coconut Chocolate Glaze
      Kernza® Banana Bread w. Coconut Chocolate Glaze
      Jan 24, 2021 | Kate Hahn
      Bread, Desserts

      Instructions

      1. Preheat oven to 350 F. Grease or line a standard loaf pan with parchment paper.
      2. In a medium bowl, mix the flours, baking powder, baking soda, ground ginger, and salt.
      3. In a separate large bowl, mash ripened banana. Then add the coconut oil, sugar, and coconut. Beat eggs separately, then add the eggs, vanilla and milk to the other wet ingredients.
      4. Gently, stir the flour mixture into the wet ingredients, careful not to overmix. Pour the batter into the prepared pan and bake 25-35 minutes or until toothpick comes out clean. Allow to cool before glazing.
      5. To make the glaze, melt the chocolate in a bowl in the microwave with just enough water to surround the squares. Times will vary depending on microwave power, but start with 15 second increments and stir between each. Even if the chocolate doesn't look melted, sometimes with the warm water and a stir it'll finish melting. Once completely melted, slowly stir in powdered sugar until you reach your desired consistency. Keep in mind it will thicken as the chocolate cools. Add more water if needed. Pour chocolate glaze on top of the loaf and finish with a sprinkle more of shredded coconut. Enjoy!

      Ingredients

      Bread
      • 1 1/4 cup Kernza Flour
      • 1 1/4 cup white AP flour
      • 2 teaspoons baking powder
      • 1/2 teaspoon baking soda
      • 1/2 teaspoon salt
      • 1 1/2 teaspoons ground ginger
      • 1/2 cup mashed ripe banana (about 1 large)
      • 1/2 cup coconut oil (slightly warmed if not already melted)
      • 1/2 cup coconut sugar
      • 1/2 cup shredded coconut
      • 2 eggs
      • 1 teaspoon vanilla extract
      • 1 cup milk (or coconut milk for a non-dairy alternative)
      Chocolate Glaze
      • 2 oz semi-sweet baking chocolate (if in bar form, 2 squares)
      • Splash of water
      • 1/2 - 1 cup powdered (confectioners) sugar

      Equipment

      Standard loaf pan, mixing bowls 

    5. Perennial Blueberry Ginger Scones
      Perennial Blueberry Ginger Scones
      Jan 01, 2021 | Lane Johnson
      Baked Goods, Breakfast, Desserts, Scones
      These wholesome scones are made with wild blueberries and crystalized ginger. The Kernza version of this recipe was adapted from a recipe published in Real Simple Magazine, August 2015. Wild frozen or fresh blueberries can be used, but frozen berries will hold up better when the scones are being formed. The ginger is a strong component of this recipe and can be reduced for those who have an aversion to bold flavors.

      Scones can sometimes be dry and crumbly but this recipe produces a hearty scone that is dense but not crumbly. These are best fresh from the oven, and shared, but they also reheat nicely.

      These wholesome scones are made with wild blueberries and crystalized ginger. The Kernza version of this recipe was adapted from a recipe published in Real Simple Magazine, August 2015. Wild frozen or fresh blueberries can be used, but frozen berries will hold up better when the scones are being formed. The ginger is a strong component of this recipe and can be reduced for those who have an aversion to bold flavors.

      Scones can sometimes be dry and crumbly but this recipe produces a hearty scone that is dense but not crumbly. These are best fresh from the oven, and shared, but they also reheat nicely.

      Instructions

      1. Heat oven to 375 degrees F. line a large baking sheet with parchment paper.
      2. Whisk together the flours, granulated sugar, baking powder, and salt in a large bowl. Add the cut butter and blend with a pastry blender or your fingers until crumbly. Fold in the blueberries and ginger. Stir in the milk
      3. Transfer the dough to a lightly floured surface and form into two 6-inch disks. Using a knife, cut each disk into 6 wedges. Place the wedges on the prepared sheet, brush with milk, and sprinkle with turbinado sugar.
      4. Bake, rotating once, until golden brown, 25 to 30 minutes. If the scones are not browned after 25 minutes, move the pan to the top of the oven to finish baking. Cool on the pan. Serve warm or at room temperature.

      Note

      I've never baked scones before, so I don't know how this recipe compares to others out there. Overall, I was satisfied with the end product. I think the Kernza compliments the blueberry and ginger nicely and I'd make some variation of this again. Serve these with English breakfast tea spiked with sweetfern (Comptonia peregrina) simple syrup and cream.

      Ingredients

      • 2 cups unbleached all-purpose flour, plus extra for shaping
      • 1 cup Kernza Flour
      • 1/3 cup + 1 tbsp granulated sugar
      • 1 tsp kosher salt
      • 12 tbsp cold unsalted butter, cut into pieces
      • 1 1/4 cups frozen wild blueberries
      • 1/2 cup chopped or diced crystallized ginger
      • 3/4 cup milk, plus extra for brushing scones before baking
      • 1 tbsp baking powder
      • Turbinado sugar, for sprinkling

      Equipment

      • Rolling pin
      • Pastry cutter (this recipe can be mixed by hand but a pastry cutter helps)
    6. Kernza® Silver Buttons
      Kernza® Silver Buttons
      Nov 02, 2020 | Jennifer Hedberg
      Baked Goods, Cookies

      This is a submission for the 2020 StarTribune Cookie Contest. I wanted to use Kernza flour for make my submission. I have followed a 1 to 1 substitution model for every recipe I try with the hope of replacing standard wheat flour in our diet. I've made killer biscuits, crepes and muffins. I've noticed that sometimes it likes a little more liquid, but otherwise, it replaces standard flour extremely well. 

      How did I pick the flavor direction for this recipe?
      As 
      Belinda Jensen mentioned in her piece about Kernza® at the MN State Fair last year, "Kernza® has a nutty flavor with undertones of molasses . . .". One of my favorite holiday foods is a stout gingerbread, so I easily started down that path. Then I thought of cardamom which is synonymous with Christmas in our family—going back generations. I believe that is why I love Garam Masala with its bewitching combination of cardamom, cumin, coriander, black pepper, cinnamon, cloves, and nutmeg. I add it to all sorts of food, so why not cookies. I imagined adding a dollop of apricot, fig or pear jam on top that would act as a wonderful complement, so I googled "beautiful spice cookie pear jam" and found a compelling recipe by the Jam Lab. It sounded amazing but too complex for this purpose, so I simplified it down to its key elements of alluring spices and a stunning coat of silver sanding sugar.

      This is a submission for the 2020 Star Tribune Cookie Contest. I wanted to use Kernza flour for my submission. I have followed a 1 to 1 substitution model for every recipe I try with the hope of replacing standard wheat flour in our diet. I've made killer biscuits, crepes and muffins. I've noticed that sometimes it likes a little more liquid, but otherwise, it replaces standard flour extremely well. 

      How did I pick the flavor direction for this recipe?
      As Belinda Jensen mentioned in her piece about Kernza® at the MN State Fair last year, "Kernza® has a nutty flavor with undertones of molasses . . .". One of my favorite holiday foods is a stout gingerbread, so I easily started down that path. Then I thought of cardamom which is synonymous with Christmas in our family—going back generations. I believe that is why I love Garam Masala with its bewitching combination of cardamom, cumin, coriander, black pepper, cinnamon, cloves, and nutmeg. I add it to all sorts of food, so why not cookies. I imagined adding a dollop of apricot, fig or pear jam on top that would act as a wonderful complement, so I googled "beautiful spice cookie pear jam" and found a compelling recipe by the Jam Lab. It sounded amazing but too complex for this purpose, so I simplified it down to its key elements of alluring spices and a stunning coat of silver sanding sugar.

      Instructions

      1. Preheat the oven to 350 degrees F.
      2. Prepare a baking sheet with parchment paper or silicone baking liner.
      3. In a medium bowl, whisk together the Kernza® flour, salt, ground pistachios, garam masala, ginger, cardamom, and nutmeg.
      4. In the bowl of a stand mixer, with a paddle attachment, cream together the butter and sugar — whisking for 2-3 minutes until pale yellow in color and fluffy, at high speed. Now add in the vanilla extract and egg and whisk again till blended. Scrap the sides of the bowl to gather the mixture into the center. Add in the flour mixture and mix at low speed until just combined. Do not overmix.
      5. Pour some silver sanding sugar into a small flat bowl.
      6. Use a mini cookie scoop or a tablespoon scoop and roll small 1" balls. Roll each ball into the silver sanding sugar and cover completely.
      7. Place them on a baking sheet with a parchment paper about 2 inches apart. Bake the cookies for about 11 minutes until cookies are just set. Remove them from the oven and let them cool on the baking sheet for about 10 minutes. Transfer the cookies to a wire rack and let them cool completely. 

      These cookies should keep in the fridge for about a week. I also like to use the age-old trick of storing them in a bag with half an apple to keep them moist.

      What I love about these cookies? They are stunning in their simplicity, with mouth-watering spices and novel ingredients. They have a lovely crunch followed by an airy softness that I adore. I hope you will also fall in love with this cookie and its key ingredient—Kernza®.

       

      Ingredients

      • 1 3/4 cup Kernza® Flour
      • 1/2 teaspoon salt
      • 1/4 cup ground pistachio nuts
      • 1 1/2 teaspoon Garam Masala
      • 1 teaspoon ground ginger
      • 1 teaspoon ground cardamom
      • 1/4 teaspoon nutmeg powder
      • 2/3 cup granulated sugar
      • 6 tablespoons unsalted butter, room temperature
      • 1 large egg
      • 2 teaspoons vanilla extract
      Decorations
      • 1/2 cup of silver sanding sugar (from Wilton - I found it at Michael's in the cake decorating section)
    7. Rustic Kernza® Berry Tart
      Rustic Kernza® Berry Tart
      Nov 01, 2020 | Amy Kaspar
      Desserts, Tarts
      This tart can be enjoyed during both summer and winter! We also added some homemade ice cream to top of this tart. The nutty flavor of the kernza adds a lot of rich flavor that didn’t compare when I tried this recipe with all purpose flour. Kernza made it much better!

      This tart can be enjoyed during both summer and winter! We also added some homemade ice cream to top of this tart. The nutty flavor of the kernza adds a lot of rich flavor that didn’t compare when I tried this recipe with all purpose flour. Kernza made it much better!

      Instructions

      1. In a large mixing bowl, mix flowers, pinch of salt, and sugar.
      2. Grate butter into bowl, add cold water and mix well.
      3. Refrigerate for 30 minutes. Meanwhile mixed together you’re filling: add berries, sugar, cornstarch in bowl.
      4. Preheat oven to 400°.
      5. After dough has chilled, flour a smooth surface and roll out chilled dough. Make sure it’s not too thin, about 5 cm thick is recommended on bottom.
      6. Place filling in the middle of your dough and fold up sides, covering some of the berries. Sprinkle another tablespoon or two of sugar on top of the berries.
      7. Next mix the egg whites in a bowl until frothy. Using a pastry brush, brush egg whites onto outer edge pastry crust.
      8. Bake 35 to 40 minutes in oven.

      Ingredients

      Filling
      • 1 cup blackberries
      • 1 cup strawberries
      • 2 cups blueberries
      • 4 tbsp sugar
      • 3 tbsp cornstarch
      Pastry
      • 9 ounces butter stick
      • 1 1/2 cups whole wheat flour
      • 1 cup Kernza Flour
      • 2 tablespoons sugar
      • 175 ml cold water
      • 1 egg white

      Required Equipment

      Large mixing bowl, spatula, baking pan, and cheese grater


    8. Sunbursts
      Sunbursts
      Oct 20, 2020 | Elin K. Colglazier
      Cookies

      Instructions

      1. Cream butter with sugars, add eggs and vanilla.
      2. Add sun butter and stir in flour with soda. Add oatmeal and sunflower seeds. Mix well.
      3. Chill 30 minutes.
      4. Divide into balls, flatten, and put extra sunflower seeds atop each.
      5. Bake at 350 degrees for 12-15 minutes.

      Ingredients

      • 1/2 c. Butter
      • 1 c. Brown sugar
      • 1/2 c. White sugar
      • 3 eggs
      • 1 t. Vanilla
      • 1/2 c. Kernza Flour
      • 1/2 c. Hudson Cream Flour unbleached (substitute All-Purpose Flour)
      • 2 t. Soda
      • 1 1/2 C. Sunflower butter
      • 3 c. Oatmeal
      • 1/2 c. Sunflower seeds
    9. Kernza® Beer Bread
      Kernza® Beer Bread
      Oct 20, 2020 | Amy Kaspar
      Bread

      This is a delicious bread recipe! I used cane sugar and fresh garlic which I feel enhanced the favor of this recipe. I also used Sam Adams Boston lager but I wish I had access to kernza beer made by Patagonia! I used thyme as an added seasoning but you could easily omit this or substitute for rosemary or sage. After I made this bread, it was gone within two days! Enjoy!


      Instructions

      1. Preheat oven to 375°. Grease loaf pan.
      2. In a large mixing bowl, combine flour, baking powder, salt, sugar, and thyme.
      3. Add garlic, melted butter, and beer. Mix well.
      4. Bake for 45 minutes.
      5. Allow to cool for 10 minutes prior to serving.

      Ingredients

      • 1 cup sifted bread flour
      • 1 cup sifted whole wheat flour
      • 1 cup sifted Kernza Flour
      • 1 tablespoon baking powder
      • 1 teaspoon salt 
      • 2 teaspoons thyme 
      • 3 tablespoons sugar
      • 1 tablespoon minced garlic 
      • 4 tablespoons melted butter 12 ounces beer

      Mixing bowl, Flour sifter (or a wire mesh colander), spatula, loaf pan 

    10. Blueberry-Lemon Kernza®
      Blueberry-Lemon Kernza®
      Oct 14, 2020 | John Mundinger
      Bread
      My sourdough bread file includes a recipe for cranberry-orange bread. This is the blueberry-lemon variation of that recipe, substituting Kernza for a portion of the whole grain flour.

      My sourdough bread file includes a recipe for cranberry-orange bread. This is the blueberry-lemon variation of that recipe, substituting Kernza for a portion of the whole grain flour.

      Instructions

      1. Chop the pecans, toast in a dry frying pan over medium heat. Set aside.
      2. Zest 2 lemons and set aside. (Meyer lemons preferred)
      3. Juice 2 lemons and add sufficient water to make 400 grams liquid.
      4. Melt the butter. Stir the butter, honey and lemon zest into the liquid.
      5. Stir the whole wheat, Kamut and Kernza flour into the liquid and let rest for 2 hours (autolyse).
      6. Stir the starter into the dough.
      7. Stir the dried blueberries and chopped pecans into the dough.
      8. Blend the salt into the AP flour and mix into the dough until the flour is completely incorporated. Cover and let stand for 30 minutes.
      9. Do a series of 4 or 5 “stretch & folds” at 30 minute intervals, resting the dough in between.
      10. Cover and let the dough stand at room temperature for an additional 2 to 4 hours. Then refrigerate the dough and bulk ferment for another 12 hours. During the bulk ferment, the dough should about double in volume.*
      11. Remove the dough from the refrigerator, degas the dough and shape the dough. Place the dough into a proofing basket that has been dusted with rice flour. Cover and let stand for about an hour or until the dough has doubled in volume.
      12. Place the baking vessel (clay baker or dutch over) in the oven. Preheat the oven to 450 degrees F.
      13. Remove the pre-heated base of the baking vessel from the oven, place the dough onto the base, cover and return to the oven for 25 minutes. I used a clay baker for this loaf and transferred the dough to the baker on a piece of parchment to avoid blueberry stains on the baker.
      14. Remove the cover and bake for an additional 20 minutes.** The bread is done when the internal temperature reaches 200 to 205 degrees F.***
      15. Remove from the oven. Let cool for one hour and savor your handiwork.

      Notes

      *Timing for the bulk ferment is variable, depending on the temperature at which the dough is proofed. Refrigeration retards the process. Proofing time would be shorter if the dough is proofed at warmer than room temperature.

      **If a softer crust is desired, increase the covered baking time

      ***Baking times will vary, depending on oven performance.

      Cranberry-Orange Kernza

      Substitute zest and juice of one orange (Valencia orange preferred), walnuts and craisins for the lemon, pecans and blueberries.

      Ingredients

      • Zest of 2 lemons 
      • 400 grams (1 3/4 cup) liquid, juice of 2 lemons plus water 
      • 150 grams (1 1/3 cup) whole wheat flour
      • 150 grams (1 1/3 cup) Kamut flour
      • 100 grams (7/8 cup) Kernza Flour
      • 100 grams (7/8 cup) AP flour
      • 75 grams (1/3 cup) starter
      • 2 T unsalted butter
      • 30 grams (2 T) honey
      • 9 grams (1 t) salt
      • ½ cup chopped pecans, toasted
      • ½ cup dried blueberries

      Equipment

      • Kitchen scale
      • Clay baker or dutch oven, preferred but not essential
    11. Honey Kernza®
      Honey Kernza®
      Oct 09, 2020 | John Mundinger
      Baked Goods, Bread
      This recipe is an adaptation of the “Honey Whole Wheat” recipe that is found on the packaging for Bob’s Red Mill Stoneground Whole Wheat. The recipe was first converted to sourdough and revised again by substituting Kernza for the whole wheat flour. Honey Kernza is sweeter and has a nutty, more complex flavored compared with Honey Whole Wheat.

      The posted recipe is the second attempt to bake Honey Kernza. The initial attempt was a straight conversion from the base recipe, substituting 250 grams of Kernza for 250 grams of whole wheat, and mixed at 72% hydration. For the second attempt, I reduced the Kernza and AP to 200 grams and added 100 grams of whole wheat. I also increased the hydration to 80%. The result was better gluten development.

      This recipe is an adaptation of the “Honey Whole Wheat” recipe that is found on the packaging for Bob’s Red Mill Stoneground Whole Wheat. The recipe was first converted to sourdough and revised again by substituting Kernza for the whole wheat flour. Honey Kernza is sweeter and has a nutty, more complex flavored compared with Honey Whole Wheat.

      The posted recipe is the second attempt to bake Honey Kernza. The initial attempt was a straight conversion from the base recipe, substituting 250 grams of Kernza for 250 grams of whole wheat, and mixed at 72% hydration. For the second attempt, I reduced the Kernza and AP to 200 grams and added 100 grams of whole wheat. I also increased the hydration to 80%. The result was better gluten development.

      Instructions

      1. Heat milk to 180 degrees
      2. Melt the butter with the honey and add to the scalded milk.
      3. Add the water to the milk mixture.
      4. After the milk mixture has cooled to lukewarm temperature, stir in the Kernza; whole wheat and 100 grams of AP flour. Let stand for 2 hours.
      5. Blend 75 grams of ripe sourdough starter into the previous mixture.
      6. Mix the salt into the remaining AP flour (100 grams) and blend into the dough. Mix until the flour is completely incorporated. Cover and let stand for 30 minutes.
      7. Do a series of 4 or 5 “stretch & folds” at 30 minute intervals, resting the dough in between.
      8. Cover and let the dough stand at room temperature for an additional 2 to 4 hours. Then refrigerate the dough and bulk ferment for another 12 hours. During the bulk ferment, the dough should about double in volume.
      9. Remove the dough from the refrigerator, degas the dough and shape the dough. Place the dough into a lightly oiled and dusted loaf pan. Cover and let stand for about an hour, until the dough has doubled in volume.
      10. Tent the loaf pan with a sheet of tinfoil, shaped to the pan. Place in a cold oven.*
      11. Heat the oven to 425 degrees F. Begin timing when the oven has come up to temperature.
      12. Bake for 25 minutes, remove the tinfoil and bake for an additional 25 minutes, or until the internal temperature of the bread is 200 to 205 degrees, F.**

      Notes

      *The cold start, rather than, beginning in a pre-heated oven is optional. I prefer to bake this recipe in a terra cotta loaf pan for which the manufacturer recommends a cold start to avoid thermal shock.
      **Baking time will vary, depending on oven performance.

      The recipe could be baked using one package of active yeast instead of the sourdough starter. If so, begin by scalding the milk, mixing in the butter and honey and letting the mixture cool to room temperature. When the milk is cooled to lukewarm, add the yeast and let stand for 10 to 15 minutes. Then, mix all of the ingredients, knead well and let stand for about 2 hours. When the dough has doubled, continue with shaping the dough.

      Ingredients

      • 200 grams water (3/4 cup + 1 T)
      • 200 grams scalded milk (3/4 cup + 1 T)
      • 200 grams Kernza Flour (1 3/4 cup)
      • 100 grams whole wheat flour (7/8 cup)
      • 200 grams All Purpose flour (1 3/4 cup)
      • 30 grams honey (2 T)
      • 2 T unsalted butter
      • 75 grams ripe sourdough starter (1/3 cup)
      • 9 grams sea salt (1 t)

      Required Equipment

      • Kitchen Scale
    12. Kernza® a la Mexicana
      Kernza® a la Mexicana
      Oct 08, 2020 | Alex Aruj
      Kernza Grain, Mexican
      Savory dish adapted from a Mexican rice (Arroz a la mexicana) recipe.

      Savory dish adapted from a Mexican rice (Arroz a la mexicana) recipe.

      Instructions

      1. Blend the chopped garlic and onion with the vegetable broth. Blend until uniform.
      2. Add 2-3 tablespoons of oil in your pot over low-medium heat.
      3. Toast and stir 1.5 cups kernza in the oil for 3-5 minutes on a low-medium heat setting.
      4. Add the chopped carrot and cook for 1-2 minutes.
      5. Add the blended liquid mixture to the pot and secure the lid on your pot or pressure cooker.
      6. Pressure cook for 20 min. on default setting.
      7. Release pressure for 5 min (quick release valve).
      8. Stir and taste a few grains to ensure it is done to your liking. It will have some 'bite' to it, but should be done. Remove lid and serve.

      Notes

      On first attempt we thought 15m pressure was too little, so we put lid back on and pressure-cooked for five minutes, hence we believe 20 minutes pressure is sufficient. Feel free to try 25-30 minutes! However, I would predict the kernza will have some toothy al dente bite to it! I would be curious to know how soaking the kernza for 30 minutes would affect the final dish.

      1.5 cups kernza to 2 cups water turned out to be excellent proportions for 20 minutes of pressure cooking, since it kept a little bit of juice left over for residual absorption and deliciousness.

      We served the dish with green beans and brussel sprouts minus the parmesan using this recipe.

      Ingredients

      • 2 cups (16 fl. oz.) veg broth
      • Quarter of a small-medium onion rough chopped
      • 1 clove garlic rough chopped 
      • 3 small tomatoes rough chopped
      • 2 small carrots peeled and diced
      • 1.5 cups (300 g) kernza grain
      • 2 tbsp oil (coconut or olive according to your preference)

      Required Equipment

      • Blender
      • Pressure cooker / Stovetop Pot / Instapot
    13. Heirloom Kernza®
      Heirloom Kernza®
      Oct 05, 2020 | John Mundinger
      Baked Goods, Bread
      I have been baking sourdough bread for several years. Most of the bread that I bake use a blend of flours with a preponderance of whole grain flours, including the heirloom varieties, Kamut and spelt. This recipe blends those two varieties with Kernza, a 21st Century variety of flour. 

      This recipe produced a hearty loaf of with all the nutritional benefits of the whole grain bread. The Kernza contributed to a rich, complex flavor profile

      I have been baking sourdough bread for several years. Most of the bread that I bake use a blend of flours with a preponderance of whole grain flours, including the heirloom varieties, Kamut and spelt. This recipe blends those two varieties with Kernza, a 21st Century variety of flour.

      This recipe produced a hearty loaf of with all the nutritional benefits of the whole grain bread. The Kernza contributed to a rich, complex flavor profile.

      Instructions

      1. Mix together 410 grams of water, 100 grams Kernza, 150 grams Kamut, 100 grams spelt and 60 grams whole wheat flours and let stand for 2 hours (the autolyze).
      2. Blend 75 grams of ripe sourdough starter into the previous mixture.
      3. Mix the salt into the remaining whole wheat flour (90 grams) and blend into the dough. Mix until the flour is completely incorporated. Cover and let stand for 30 minutes.
      4. Do a series of 4 or 5 “stretch & folds” at 30 minute intervals, resting the dough in between.
      5. Cover and let the dough stand at room temperature for an additional 2 to 4 hours. Then refrigerate the dough and bulk ferment for another 12 hours. During the bulk ferment, the dough should about double in volume.*
      6. Remove the dough from the refrigerator, degas the dough and shape the dough. Place the dough into a proofing basket that has been dusted with rice flour. Cover and let stand for about an hour or until the dough has doubled in volume.
      7. Place the cloche in the oven. Preheat the oven to 450 degrees F.
      8. Remove the pre-heated base of the cloche from the oven, place the dough onto the base, cover and return to the oven for 25 minutes.
      9. Remove the cloche cover and bake for an additional 20 minutes.** The bread is done when the internal temperature reaches 200 to 205 degrees F.***
      10. Remove from the oven. Let cool for one hour and savor your handiwork.

      Notes 

      *Timing for the bulk ferment is variable, depending on the temperature at which the dough is proofed. Refrigeration retards the process. Proofing time would be shorter if the dough is proofed at warmer than room temperature.

      **If a softer crust is desired, increase the covered baking time

      ***Baking times will vary, depending on oven performance.


      Sprouted Kernza Variation

      The basic bread that I bake uses a blend of flours, at least 75% whole grain and I usually include an addition. One addition that I have used is a sprouted grain (Kamut, quinuoa, lentils or garbanzo beans). So, it made sense to try sprouting Kernza berries (75 grams berries/loaf). After 4 days, fewer than half of the berries sprouted but I still used to result to bake a loaf. I followed the above recipe, blending the berries into the dough after adding the starter. Although the sprouting effort was marginal, the resulting loaf was satisfying.

      Sprouted kernza

      Sprouted Kernza Variation


      A soaker is another addition that I use. For the soaker, I toast 75 grains/loaf of some type of cereal (steel cut oats, rolled oats, multi-grain cereal etc.) over medium heat in a dry frying pan. The toasted grain is then soaked in 75 grams of water for 2 hours. I modified that method a bit when I made the Kernza soaker. It took a short 10 minutes to toast the berries. I removed the berries from the heat after the berries had turned to a reddish brown color. Other indications that the process was complete were the aroma, the appearance of steam rising from the pan and the popping of some of the berries. Then, I covered the berries with water

      sprouting

      and let that stand for four hours before draining and adding to the dough. The resulting bread has a robust flavor and a pleasant crunch.

      toasted Kernza

      Ingredients

      • 410 grams water (1 ¾ cups)
      • 100 grams Kernza Flour (7/8 cup)
      • 150 grams Kamut whole grain flour (1 1/3 cup) 
      • 150 grams whole wheat flour (1 1/3 cup)
      • 100 grams spelt flour (7/8 cup)
      • 75 grams ripe sourdough starter (1/3 cup)
      • 9 grams sea salt (1 t)

      Required Equipment

      • Kitchen scale
      • Proofing basket (optional)
      • Cloche or Dutch oven (or other suitable baking vessel)
      • Thermometer
    14. Kernza® Graham Crackers
      Kernza® Graham Crackers
      Oct 05, 2020 | Amy Kaspar
      Baked Goods, Crackers

      Instructions

      1. In a medium bowl, whisk together flour, cinnamon, Kernza Flour, baking soda and salt. Set aside.
      2. In another large bowl, cream butter and sugar. Beat until light and fluffy. Reduce speed to Low adding in flour mixture slowly.
      3. Add milk, honey and vanilla extract. Mix together.
      4. Place in an airtight container and chill for one hour.
      5. Preheat oven to 350°.
      6. Roll out dough onto floured surface. Place on baking sheet and sprinkle with extra flour. Score each sheet of dough into rectangles and dock with a bamboo skewer. Pierce with fork.
      7. Bake until firm about 16 minutes. Cut with pizza cutter while still hot. Cool on drying rack.

      Ingredients

      • 1 1/3 cup whole wheat flour
      • 2/3 cup Kernza Flour
      • 1 teaspoon cinnamon
      • 1 teaspoon baking soda
      • 1/2 teaspoon salt
      • 8 tablespoons butter
      • 1 cup light brown sugar
      • 3 tablespoons 2% milk
      • 1/3 cup honey
      • 2 teaspoons vanilla

      Equipment Needed

      Mixing bowl, spatula, drying rack, bamboo skewers, fork, and two cookie sheets

    15. Rustic Kernza® Bread
      Rustic Kernza® Bread
      Oct 05, 2020 | Amy Kaspar
      Baked Goods, Bread

      Instructions

      1. Mixed together both flours in a large bowl.
      2. Make a well in the middle of the bowl. Add more water in Yeast to bowl.
      3. Mix well and form into a ball.
      4. Let’s sit overnight or eight hours at room temperature.
      5. When ready, preheat oven to 450°. Bake covered in cast iron skillet for 30 minutes. Bake uncovered an additional 20 minutes.
      6. Cool immediately on drying rack for 5 to 10 minutes. Enjoy!

      Ingredients

      • 2.5 cups whole wheat flour
      • 1.25 cups Kernza flour
      • 1 tsp dry yeast
      • 2 cups warm water

      Equipment Needed

      Large mixing bowl, cast iron skillet, Spatula and drying rack

    16. Kernza® Chocolate Chip Cookies
      Kernza® Chocolate Chip Cookies
      Sep 30, 2020 | Patrick Abbott
      Baked Goods, Cookies
      I had an unexpected afternoon off and my fresh bags of Perennial Pantry Kernza flour, so I decided to try to make chocolate chip cookies. I applied a little research about Kernza to my go-to recipe meant it took a little longer than normal, but honestly the end result was one of the best batches of chocolate chip cookies I've ever made.

      Most ratios adopted from a whole wheat chocolate chip cookie recipe to account for Kernza's high fiber content, but substituting baking powder for baking soda to add some leavening. Brown butter suggestion adopted from gluten free cookie recipe to compensate for Kernza's low gluten content. Additional chilling step and steel cut oats added because the pre-chips cookie dough mixture was more liquid than normal, and oats resulted in a good dough consistency. Cooking time was slightly longer than normal chocolate chip cookies, but the result was also better. Seriously good cookies.

      I had an unexpected afternoon off and my fresh bags of Perennial Pantry Kernza flour, so I decided to try to make chocolate chip cookies. I applied a little research about Kernza to my go-to recipe meant it took a little longer than normal, but honestly the end result was one of the best batches of chocolate chip cookies I've ever made.

      Most ratios adopted from a whole wheat chocolate chip cookie recipe to account for Kernza's high fiber content, but substituting baking powder for baking soda to add some leavening. Brown butter suggestion adopted from gluten free cookie recipe to compensate for Kernza's low gluten content. Additional chilling step and steel cut oats added because the pre-chips cookie dough mixture was more liquid than normal, and oats resulted in a good dough consistency. Cooking time was slightly longer than normal chocolate chip cookies, but the result was also better. Seriously good cookies.

      Recipe Instructions

      1. Mix Kernza Flour (2 cups), baking powder (1 tsp), and salt (1 tsp) in a bowl until thoroughly uniform. Set aside.
      2. Heat butter (two sticks) in a small saucepan until it is slightly browned and bubbling. Remove from heat and let cool for at least 2 minutes.
      3. Put white and light brown sugar (3/4 cup each) and vanilla extract (1 tsp) in a large mixing bowl.
      4. Pour melted butter over sugar mixture and mix thoroughly with a wooden spoon until most of the sugar has broken up.
      5. Add egg (1) to sugar-butter mixture and continue to stir with a wooden spoon until the texture is uniform.
      6. Add 1/2 cup of dry flour mixture to liquid sugar-butter mixture and stir until it has a uniform consistency. Repeat until all of the dry flour mixture is incorporated into cookie dough mixture. The mixture should be a bit runny.
      7. Place the mixture in the refrigerator for 5 minutes.
      8. Add chocolate chips and steel cut oats to the dough mixture and mix thoroughly with a wooden spoon.
      9. Place dough in the refrigerator for at least 20 minutes.
      10. Set oven to 375 F/190 C. Form dough into 1.5 inch/4 cm balls using hands or a spoon and place on buttered baking sheets at least 3 inches/8 cm apart. The dough should yield about 20 cookies.
      11. Place baking trays on the middle rack of the oven for at least 10 minutes. Cookies are done when their edges are crisp but the center of the cookies are still moving with heat.
      12. Remove from oven and sprinkle pinches of kosher salt on hot cookies. Let the them rest for at least 20 minutes. Enjoy!

      Ingredients

      • 2 Cups Kernza Flour
      • 1 tsp baking powder
      • 1 tsp kosher salt (plus more for sprinkling)
      • 1 cup (2 sticks) unsalted butter
      • 3/4 cup white sugar
      • 3/4 cup light brown sugar
      • 1 tsp vanilla extract
      • 1 egg
      • 12 oz bag chocolate chips
      • 1 cup steel cut oats
    17. Kountry Kernza®
      Kountry Kernza®
      Sep 30, 2020 | John Mundinger
      Baked Goods, Bread
      I have been baking sourdough bread for several years. Most of the bread that I bake use a blend of flours with a preponderance of whole grain flours. I use some Kamut, an heirloom variety of wheat, in most of my breads. I decided to experiment with the 21st Century variety – Kernza. 

      To get a sense for how Kernza performs, I decided to begin with a basic sourdough recipe, a variation on the Sourdough Country Loaf recipe in Tartine Bread. This recipe is an adaptation that substitutes Kernza for the whole wheat flour.

      Bread

      I have been baking sourdough bread for several years. Most of the bread that I bake use a blend of flours with a preponderance of whole grain flours. I use some Kamut, an heirloom variety of wheat, in most of my breads. I decided to experiment with the 21st Century variety – Kernza.

      To get a sense for how Kernza performs, I decided to begin with a basic sourdough recipe, a variation on the Sourdough Country Loaf recipe in Tartine Bread. This recipe is an adaptation that substitutes Kernza for the whole wheat flour.

      Recipe Instructions

      1. Mix together 350 (1 1/2 C) grams of water, 100 grams (7/8 C) Kernza and 250 grams (2 C) AP flour, let stand for 2 hours (the autolyze).
      2. Blend 75 grams of ripe sourdough starter into the previous mixture.
      3. Mix the salt into the remaining AP flour (150 grams/1-1/4 C) and blend into the dough. Mix until the flour is completely incorporated. Cover and let stand for 30 minutes.
      4. Do a series of 4 or 5 “stretch & folds” at 30 minute intervals, resting the dough in between.
      5. Cover and let the dough stand at room temperature for an additional 2 to 4 hours. Then refrigerate the dough and bulk ferment for another 12 hours. During the bulk ferment, the dough should about double in volume.*
      6. Remove the dough from the refrigerator, degas the dough and shape the dough. Place the dough into a proofing basket that has been dusted with rice flour. Cover and let stand for about an hour or until the dough has doubled in volume.
      7. Place the cloche in the oven. Preheat the oven to 450 degrees F.
      8. Remove the pre-heated base of the cloche from the oven, place the dough onto the base, cover and return to the oven for 25 minutes.
      9. Remove the cloche cover and bake for an additional 20 minutes.** The bread is done when the internal temperature reaches 200 to 205 degrees F.***

      Additional comments:

      *Timing for the bulk ferment is variable, depending on the temperature at which the dough is proofed. Refrigeration retards the process. Proofing time would be shorter if the dough is proofed at warmer than room temperature.

      **If a softer crust is desired, increase the covered baking time

      ***Baking times will vary, depending on oven performance.

      For consideration:

      As an alternative to leavening the dough with sourdough starter, the home baker could use a poolish. Mix together 100 grams of water, 100 grams of AP flour and ¼ teaspoon active yeast. Let stand for about 12 hours. Then, add ¼ teaspoon active yeast, the remainder of the water and flour and the salt. Continue with the stretch & folds. Complete the bulk fermentation at room temperature and shape the dough after the dough has doubled in volume.

      Equipment

      • Kitchen scale
      • Proofing basket (optional)
      • Cloche or Dutch oven (or other suitable baking vessel)
      • Thermometer
    18. Kernza® Drop Biscuits
      Kernza® Drop Biscuits
      Sep 22, 2020 | Collin Schwantes
      Baked Goods, Breakfast, Essentials
      Delicious Kernza Drop Biscuits. Baking biscuits always makes your house smell wonderful and the Kernza flour takes that to another level.
      main pic

      Delicious Kernza Drop Biscuits. Baking biscuits always makes your house smell wonderful and the Kernza flour takes that to another level. I didn't add any sugar and they were plenty sweet. They were also fantastic with strawberry rhubarb jam. 

      Instructions

      1. Preheat oven to 450 F.
      2. Assemble dry ingredients (white flour, Kernza flour, baking powder, salt)

        flour
      3. Work butter into dry ingredients pea size crumb forms.
        **Pro tip: it is easier to work in grated butter. To grate, use frozen butter with a cheese grater.
      4. Add milk and mix until just incorporated.

        dough mix
      5. Split dough into balls about 2-3 in in diameter

        dough balls
      6. Bake for 12 minutes.
      7. Enjoy!

      Equipment Needed

      • Kitchen scale
      • Pan
      • Mixing bowl
      • Cheese grater (optional)
    19. Kernza® Grain Salad
      Kernza® Grain Salad
      Sep 14, 2020 | Brent Saxton

      Adapted from The Six Seasons cookbook. This grain salad is a scrumptious way to highlight and deepen the Kernza's nutty flavor. As far as I'm concerned, anytime I'm eating Kernza whole grain in a savory dish I intend to toast it as I describe in steps 1-3, whether those steps are followed by the rest of the recipe or not!

      Just about everything in this recipe can be swapped out for a similar ingredient that will bring completely new flavor despite serving a similar role--apricots or other dried fruit for the cherries; feta, ricotta, cream cheese for the goat cheese; already roasted sunflower seeds or pistachios for the almonds. Indeed, without the extra, gourmet steps for whipped goat cheese and brined almonds, this becomes a very easy side that can be thrown together at a moments notice! This dish welcomes fresh herbs, parsley, chives, tarragon all fit in so nicely, but don't be afraid to throw in some basil, mint, or other more divergently flavored herbs to really spice it up!

      Adapted from The Six Seasons cookbook. This grain salad is a scrumptious way to highlight and deepen the Kernza's nutty flavor. As far as I'm concerned, anytime I'm eating Kernza whole grain in a savory dish I intend to toast it as I describe in steps 1-3, whether those steps are followed by the rest of the recipe or not!

      Just about everything in this recipe can be swapped out for a similar ingredient that will bring completely new flavor despite serving a similar role--apricots or other dried fruit for the cherries; feta, ricotta, cream cheese for the goat cheese; already roasted sunflower seeds or pistachios for the almonds. Indeed, without the extra, gourmet steps for whipped goat cheese and brined almonds, this becomes a very easy side that can be thrown together at a moments notice! This dish welcomes fresh herbs, parsley, chives, tarragon all fit in so nicely, but don't be afraid to throw in some basil, mint, or other more divergently flavored herbs to really spice it up!

      Instructions

        1. Cover the bottom of a large sauce pan with olive oil, add the smashed garlic and chili flakes, and let saute for about 3 minutes.
        2. Add the cup of Kernza whole grain and cook over medium heat, stirring to toast the grains. The longer you toast, the deeper the flavor--At least 4-5 minutes. 

          Kernza being toasted in pan
        3. Add 2 cups water, 1 tablespoon salt, and the bay leaf, and bring to a boil. Cover, adjust heat to low, and cook for about 25-35 minutes. Taste Kernza towards the end to determine if it's a suitable texture. You may need to strain a bit of the water at the end.
        4. Meanwhile, brine the almonds. Heat oven to 375 F. Bring a small saucepan with 1/2 cup water to a boil then take off the heat. Dissolve 2-3 tablespoons salt, dump in the 3/4 cup almonds, stir so the almonds all submerge, and let sit for 30 minutes.
        5. Toss the carrots with olive oil, salt and pepper, and spread out on a baking sheet. Roast until the edges start to darken, about 15-20 minutes. 

          Carrots landscape
        6. Return to the almonds. After the soak, drain the almonds, spread out evenly in one layer on a baking sheet and toast for about 12 minutes in the 375 F oven. They will be soft when you take them out, but they will cool to a delicious, salty crunch.
        7. Thinly slice the onion. Put the cooked Kernza, onion, roast carrots, and dried cherries in a bowl and dress with 1/4 cup red wine vinegar.
        8. Mix or food process the goat cheese with olive oil, salt, lots of black pepper, and vinegar or lemon juice, (and milk or water as needed) to get a smooth, smear-able cheese. Smear the whipped cheese on plates to dish the salad on top of. 

          Cheese in food processorCheese smeared on plates
        9. Rough chop almonds, and add them to the salad.
        10. Taste dish, and add more vinegar, salt, or pepper as needed. Finish by tossing the whole dish with a 1/4 cup of olive oil, and dish the salad up on top of the smeared goat cheese!
        11. Garnish as you see fit and enjoy. Serve hot or cold, my preference would be right in the middle (about the temperature you'll get after dressing the hot ingredients, anyway).

          
      Ingredients
      • Olive oil
      • 4 cloves garlic
      • 4-5 carrots
      • 1/2 teaspoon chili flakes
      • 1 cup Kernza Whole Grain
      • Water
      • Salt and pepper
      • Bay leaf
      • 3/4 cup raw almonds
      • Handful dried cherries (about 4 oz)
      • 1/4 cup red wine vinegar
      • 1/2 red onion
      • 6 oz goat cheese
      • Garnish: Fresh herbs, lemon, feta (optional)
      Equipment

      Pots, pans, baking sheets

    20. Kernza® Carrot Cake
      Kernza® Carrot Cake
      Sep 10, 2020 | Caroline Herman
      Baked Goods, Cake
      Adapted from Dorie Greenspan's "Baking." This is a delicious, pro-chunk carrot cake. Cinnamon and ginger really make the Kernza shine.

      Adapted from Dorie Greenspan's "Baking." This is a delicious, pro-chunk carrot cake. Cinnamon and ginger really make the Kernza shine.

      Prep

      1. Arrange your oven rack to the middle and preheat the oven to 325° F.
      2. Butter and flour the insides of two 9in. round pans (three if you have shallower pans, or would like more layers in your cake).

      The cake

      1. In a medium bowl, whisk together the flour, baking powder, baking soda, spices and salt.
      2. In a large bowl, stir together the carrots, chopped pecans, coconut and cranberries so that the ingredients are well blended.
      3. In another large bowl use the stand mixer with a paddle attachment, or a hand mixer, to beat the sugars and oil together on medium until smooth. Add the eggs one at a time while the mixer is running. Reduce the speed to low and add the flour mixture, stop the mixer once the dry ingredients disappear. Gently fold in the carrot mixture with a wooden spoon or spatula.
      4. Pour the batter into the baking pans.
      5. Bake for 50-55 minutes, until the middle of the cakes are set, you can check with a knife.
      6. Cool the cakes for 5 minutes before removing them from the cake pans, then cool on racks until they are room-temperature (important for the frosting!).

      The frosting

      1. Again, use a stand or hand mixer to blend the cream cheese, butter, brown sugar and vanilla extract until the mixture starts to become stiff.
      2. Pour in the honey and beat until the frosting is whipped, be careful not to overmix or the frosting will be runny.

      Assembly

      1. Cover the top of one cake with the frosting, using a spoon to smooth it to the edges.
      2. Top with the second cake and frost this top as well (or the whole cake, sides included, if you would like).
      3. Sprinkle the reserved chopped pecans and coconut on top. The cake is ready to serve or you can refrigerate for 30 minutes beforehand to help the frosting set.
      For cake
      • 1 1/2 cup Kernza Flour
      • 1/2 cup all-purpose white flour
      • 2 teaspoons baking powder
      • 2 teaspoons baking soda
      • 2 teaspoons ground cinnamon
      • 1 teaspoon ground ginger
      • 1/4 teaspoon ground clove
      • 1 teaspoon salt
      • 4 to 5 cups grated carrots, grated in food processor or by hand
      • 1 1/2 cup coarsely chopped pecans
      • 1 1/2 cup shredded coconut
      • 1/2 cup dried cranberries
      • 1 1/2 cups brown sugar
      • 1/2 cup granulated sugar
      • 1 cup canola oil
      • 4 eggs
      For frosting
      (you can double this if you want the whole cake frosted; the amount below was used for one layer between cakes and one layer on top of the cake, see picture)
      • 8 ounces cream cheese, room temperature
      • 2 tablespoons unsalted butter, melted and then cooled
      • 2 tablespoons brown sugar
      • 1 teaspoon vanilla extract
      • 1 tablespoon honey
      Optional topping
      • Coarsely chopped and toasted pecans
      • Shredded coconut
      Equipment
      • Food processor with shredding blade or a regular hand grater (for carrot)
      • A stand or hand mix
      • Two 9 in. round cake pans
    21. Kernza® Sourdough Pancakes
      Kernza® Sourdough Pancakes
      Sep 08, 2020 | Katie Wahl

      This recipe is inspired by The Perfect Loaf - a blog focused on sourdough baking but 100% Kernza Flour is used. Like many folks during the pandemic I decided to explore the world of sourdough but found myself wondering what to do with the 'discarded' sourdough. Pancakes has been the best answer in our house! I love how versatile this recipe is. If you have fresh fruit or granola around you can toss those in to the batter. You can also adjust the moisture content to your preferences with the amount of milk/yogurt. I've made this with almond milk as well.

      Note - there are so many resources online for starting/maintaining a sourdough starter: The Perfect Loaf Sourdough Starter Maintenance Routine is one of them.


      Instructions

      1. In a bowl, beat the eggs and then combine with the milk, yogurt (optional), vanilla (optional) and sourdough starter. Set aside.
      2. In a separate bowl, mix together the flour, baking soda, baking powder, salt, sugar.
      3. Add the dry ingredients to the wet ingredients and combine. Then stir in the melted butter. Add more milk to get the consistency you prefer.
      4. Let the mixture ferment a bit, 15-30 min, and you will probably see some happy bubbles forming.
      5. Preheat the griddle and let it get quite hot. Putting a few drips of water on the pan should cause quite the sizzle. Add a bit of grease (I like to use butter) and dollop the pancake batter on the griddle. Flip the pancakes when you see some interior bubbles forming.
      6. Serve as you like!

      Ingredients

      • 2 large eggs
      • 245g (1 cup) whole milk
      • 61g (1/4 cup) Greek yogurt (optional)
      • 250g (1 1/2 cup, stirred down) sourdough starter
      • 4g (1 teaspoon) vanilla (optional)
      • 180g (1 1/2 cups) Kernza Flour
      • 6g (1 teaspoon) baking soda
      • 4g (1 teaspoon) baking powder
      • 5g (1 teaspoon) sea salt
      • 50g (1/4 cup) granulated sugar
      • 63g (1/4 cup or 1/2 stick) melted butter

      Supplies

      • Pan or griddle
      • Medium bowl
      • Spatula
      • Sourdough discard

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