Momma Permann's Whole Wheat Muffins

(My mom used to wake us up to the sound of the wheat grinder and the smell of these delicious muffins…you will love them!)

Ingredients:
½ c. butter
1 c. brown sugar
1 egg
1 tsp. baking powder
¼ tsp vanilla
1 c. milk
2 c. West Mountain Whole Wheat Flour (ground hard red or white)
Add nuts if desired

Directions:
Cream softened butter and brown sugar together. Add egg and stir in baking powder. Mix vanilla and milk together and add slowly to mixture. Add West Mountain Whole Wheat flour slowly while stirring. Add nuts if desired. Place in muffin pan and bake at 425 degrees for 12-15 minutes.

West Mountain Whole Wheat Blender Pancakes

(No grinder required! Our kids LOVE these fast, healthy, delicious pancakes!)

Ingredients:
1 c. West Mountain Whole Wheat Kernels (un-ground Red or White wheat)
1 ½ c. milk, divided
2 eggs
¼ c. oil
1 tsp. salt
4 tsp. baking powder

Directions:
Blend wheat with 1 cup milk in blender on high for 3 minutes. Add remaining milk and continue blending for 2 minutes. Add eggs, oil, and salt; mix thoroughly. All at once, add baking powder into center of funnel of mixing batter. It will immediately begin to foam up; stop blending when funnel closes. Let batter rest for 10 minutes before cooking on the griddle.

Super Quinoa Cookies

Prep Time: 5 minutes

Cook Time: 8 minutes

Ingredients
1 cup quinoa flour
1 1/4 cup fresh ground splet flour
1/2 cup pure maple syrup
2 teaspoons vanilla
1 tablespoon, Rumfords baking powder
1/2 cup coconut oil
3 eggs
1 teaspoon sea salt

Directions

Whip together eggs, oil, syrup, and vanilla. Add the flours, salt, and baking powder. Mix well and drop on a parchment covered cookie sheet and bake for about 8 minutes in a 350 degree oven.

We are in the process of putting together some really fun recipes for you to try.  Check back soon!  We are also looking for any great recipes that you may have.  Post a comment below or email us at westmountainwheat@gmail.com.