Hodgson Mill Recipe Blog


Hot Chocolate Coconut Flour Mug Cake

Would you believe me if I told you I have a cake recipe that can be baked and ready to eat in less than three minutes? It’s true, and it’s even gluten free. Read More »

Cranberry Orange Baked Oatmeal

It’s hard to beat having a warm bowl of oatmeal for breakfast on a cold winter morning, especially when it only takes minutes to prepare and bakes to perfection in the oven while you catch a few more zzzz’s. Filled with bright citrus and cranberry flavor as well as creamy, naturally sweetened whole grain Hodgson Mill Thick Cut Rolled Oats and Flax/Chia Blend, Cranberry-Orange Baked Oatmeal certainly hits the spot when it comes to starting the day with a warm, hearty breakfast.  Read More »

Flax Chia Egg Replacer

Did you know Flax Chia makes a handy egg replacer? Maybe you’re baking for someone with an egg allergy, or sometimes you go to bake a cake and you’re one egg short. Either way, Flax Chia can step in to replace an egg in a pinch. Read More »

Ultragrain Pasta Salad with Summer Vegetables and Feta

Ultragrain Pasta Salad with Summer Vegetables and Feta is an easy to fix, no-cook recipe that’s perfect for using up the tomatoes, cucumbers, sweet peppers, and herbs accumulating in your kitchen. And, it’s made with Hodgson Mill Ultragrain Elbows with Quinoa, so not only are you getting vegetables in your meal but a healthy serving of whole grains, too.  Read More »

Grilled Corn Salad with Quinoa & Brown Rice

You know summer’s here when fresh corn hits the market. My son was grocery shopping with me when we spied the light green, husked beauties piled high in the produce section. We just had to have some!  Read More »

Gluten Free Brown Butter Oatmeal Scotchies

Sometimes you just need a cookie. Not any old cookie, a really good one; crispy on the outside, tender in the middle and loaded with goodies. Gluten Free Brown Butter Oatmeal Scotchies are all that and gluten free, thanks to Hodgson Mill Gluten Free Multi Purpose Baking Mix. Filled with Hodgson Mill Thick Cut Rolled Oats, crunchy pecans, and butterscotch morsels, these brown butter delights will undoubtedly satisfy your cookie craving.  Read More »

Asparagus Tabooli with Prosciutto, Feta and Lemon Vinaigrette

I love a healthy salad for lunch, and one made from hearty whole grains is just what I’m looking for to fill me up and keep me satisfied throughout the afternoon. Hodgson Mill Bulgur Wheat is one of my favorite salad starters because it’s made from 100% whole wheat and is a good source of fiber, protein, iron and vitamins.  Read More »

Coconut Flour Lemon Poppy Seed Mini Muffins

Lemon is my favorite springtime flavor and now that it’s April, it’s making an appearance in a lot of my cooking. I love how lemon brightens up a dish and gives everything from pasta (Ultragrain Spring Pasta with Lemon-Cream Sauce) to bread (Lemon Blueberry Swirl Bread), salad (Lemon Dill Bulgur Salad with Chickpeas, Cucumber and Feta Cheese), and dessert (Gluten Free Mini Carrot Cakes with Lemon Cream Cheese Glaze) a taste of spring.  Read More »

Ultragrain® Penne with Sausage, Prosciutto, Walnuts and Sage

If you enjoy cooking as much as I do, then the title of this recipe has surely caught your eye. You’re probably wondering what walnuts are doing in a pasta dish, and if the combination of sausage, prosciutto and sage tastes as amazing as you think it will.  Read More »

Quinoa & Brown Rice Salad with Chicken, Peanuts and Zesty Lime Dressing

Whew! It’s finally March and spring is within site. The daffodils are peeking up from under the ground, new birds are starting to frequent our feeder and the days are getting longer – all signs that winter is coming to a close. There’s still plenty of cold weather left for comfort food dishes, but pre-spring is also the time I like to seek out lighter fare, preferably with fresh vegetables and bright flavors. Quinoa & Brown Rice Salad with Chicken, Peanuts and Zesty Lime Dressing is just what I’m looking for.  Read More »

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