EDIT: CONGRATS TO ANNE W. FOR WINNING THE BOB’S RED MILL GIVEAWAY! THANKS EVERYONE FOR ENTERING.
When I first moved back to Oregon one of the things that I was most excited about was living near the legendary Bob’s Red Mill. I know, it’s kind of weird. Most people would say the perks of Oregon are found on the coast or in the mountains, perhaps in the culture of Portland. Undoubtedly, those are all wonderful parts of the Pacific Northwest but for me, I typically gauge the worth of a place on food establishments and Bob’s Red Mill ranks pretty high on that list.
I’m sure many of you already know about Bob’s Red Mill – you can find there amazing flours, grains, cereals, and mixes everywhere, but what you may not know is that just on the outskirts of Portland is a literal red mill where Bob began his businesses over 35 years ago. This red mill, Bob’s Red Mill, is an amazing 320,000 square foot facility in which all the magic happens from milling, testing, packages, and distributing. But it so much more than just a flour factory. In the heart of it all is a Bob’s Red Mill grocery store where you can do some major bulk-binging, stop and eat a good meal, take a guided tour of the facility, and there’s even the chance you’ll run into Bob himself. Somehow you can walk into this massive flour mill and feel right at home.
I may be a bulk-buying fanatic and I do live a hop, skip, and a jump away from the mill, but it is because of the quality of each and every one of Bob’s products that keeps my pantry always rotating through a variety of flours, oats, grains, and seeds from Bob’s Red Mill. And so when I was asked to sample and review some of their products, I was beyond thrilled.
The generous people over at Bob’s Red Mill let me pick out any three products from their catalogue to try and review. Narrowing it down was the hardest part of this whole project! I had never looked so extensively at all they have to offer and I was especially intrigued by all their specialty mixes such as 10 grain bread mix, gluten-free chocolate chip cookies, and date nut bran muffins (yum!) but I finally managed to narrow it down to a few products that would allow me some fun experimenting time in the kitchen:
In choosing which products to order I was looking for a variety of foods that would provide versatility but also something that I could tie together in one delicious recipe. So after the package arrived I got to work dreaming up ideas for these three products. Well, first I opened up the granola and ate a small bowl – who wants to think on an empty stomach? That Crunchy Coconut Granola is AMAZING. It is very simple, relying on the goodness of a few key flavors and textures which is the way I like my granola. But even for those who want something heartier, this one is still a winner in that lends itself to play a large role in all kinds of recipes.
For example, these Trail Mix Cookies.
I also used the Gluten Free All-Purpose Flour in this recipe, which turned out great and went completely undetected by my four taste testers. I should note, the Crunchy Coconut Granola is not gluten-free. However, fear not! Bob’s Red Mill has an INCREDIBLE selection of gluten-free goods including several granolas. Swap out the Crunchy Coconut for GF Apple Blueberry and you’ve got yourself one delicious gluten-free cookie.
And to give this very hearty cookie some binding and leavening power, I used one eggs worth of the All Natural Egg Replacer – a product that I was already quite familiar with. Although I am a big fan of using whole foods to do the job that eggs do in baking, there are times that commercial egg replacers are the best option, and after 8 years of vegan baking and a whole lot of experimenting, I truly believe that Bob’s Red Mill’s is the best.
And so I was not surprised when the cookies turned out beautiful, soft, chewy, and delicious. I was working with the best of the best.
- 1 1/2 cup Bob's Red Mill Crunchy Coconut Granola
- 1/2 cup pecans, chopped
- 1/3 cup shredded coconut
- 1/3 cup raisins
- 1/3 cup chocolate chips
- 2 tbsp flaxseeds
- 1/2 cup vegan butter (I used Earth Balance)
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 tsp vanilla extract
- 1 tbsp Bob's Red Mill all natural egg replacer
- 3 tbsp warm water
- 1/2 cup Bob's Red Mill gluten-free flour mix (or all-purpose flour)
- 1/2 tsp baking powder
- 1/4 tsp salt
- Preheat the oven to 350F and line two baking sheets with parchment paper.
- Mix together granola, pecans, coconut, raisins, chocolate chips, and flaxseeds in a large bowl and set aside.
- In a stand-up mixer cream together the vegan butter, white and brown sugar, and vanilla extract until light and fluffy, scraping down the sides as needed. Combine egg replacer with water and mix until thick and egg-like in consistency. With the mixer running add the egg replacer mixture and beat until incorporated.
- Combine flour, baking powder, and salt and slowly add to the mixer, scraping down the sides as needed. Add the granola mixture and mix until combined.
- Scoop the cookies onto prepared baking sheets, pressing down until the cookies are about 1/2" thick.
- Bake for 10-12 minutes until lightly golden. Remove from oven and let cool for 10 minutes on baking sheets before transferring to a cooling rack to cool completely.
Bob’s Red Mill has generously offered one of you the opportunity to try these three products for free. Enter below for a chance to win!
Contest open to U.S. and Canada residence only.
Disclaimer: I was given this product to try but the thoughts and opinions expressed here are my own.
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