organic flours, grains and recipes - Kialla Pure Foods · Our partners – the farmers, strive to...

organic flours, grains and recipes

the organic grain millers

Why organic?

Organic farming utilises traditional methods – rather than using chemical fertilisers, organic farmers use rotational crops, green manure crops (crops which are ploughed back into the soil), composted manures and naturally occurring minerals to ensure their soils are well balanced and alive with good bacteria and microorganisms.

In addition to the use of selective grazing techniques and labour intensive hand hoeing, the healthy soils naturally assist in combating weeds and pests. Good organic farmers need to plan well ahead to maximise production, rather than relying on quick fix herbicide and pesticide chemicals to solve their problems. This results in increased costs of production which is reflected in the higher cost for organic food.

Organic also addresses environmental sustainability concerns – by choosing certified organic food you are paying for the true cost of food production now rather than deferring a cost which is ultimately paid by future generations.

Organic food is good for you, good for farmers and good for our planet.

pure food

The Farmers

Our partners – the farmers, strive to produce quality products without the use of modern chemicals and pesticides – which in some cases can be difficult. They work with nature using traditional methods such as crop rotation, selective grazing of weeds and green manure cropping to ensure biodiversity and sustainability is maintained.

The Soil

The majority of the grains processed at Kialla are grown on the rich black alluvial soils of the Darling Downs and Northern NSW. This region is dominated by alkaline heavy clay (Vertosol) soils, which, with their good water-holding capacity combined with high soil fertility, produce some of the best cereal grains in Australia. When this natural advantage is combined with sound, efficient organic farming practices, the resulting grain product is as good as that grown anywhere in the world.

Copyright © Kialla Pure Foods Pty Ltd 2011. No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, without the prior permission of Kialla Pure Foods Pty Ltd.

MethodsINGRedIeNts

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For best results we recommend using certified organic ingredients

Apple Barley Bran Muffins 2 cups Barley Bran

3 teaspoons baking powder

2 teaspoons cinnamon

1/4 cup brown sugar or honey

1 large apple, grated

2 eggs, lightly beaten

3/4 cup apple juice

1/2 cup soymilk or buttermilk

1/4 cup Sunflower Kernels

Preheat oven to 190ºC.

Prepare 2 6-hole muffin pans.

Place dry ingredients in large bowl and mix well. Add apple, eggs, apple juice and milk and stir until just combined. Do not over mix or muffins will be tough.

Stir in Sunflower Kernels. Spoon mixture into muffin pans.

Bake 20 minutes, or until slightly browned and firm to touch.

Kialla Pure Foods Barley BranKPF Sunflower Kernels

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Barley Pumpkin Scones1 cup Barley Flour

1 1/2 cup Rice Flour

1 teaspoon bicarbonate of soda

2 teaspoons cinnamon

1/4 teaspoon mixed spice

1/2 cup mashed steamed pumpkin

1/2 - 1 cup milk

1 tablespoon honey

Stir dry ingredients.

Blend pumpkin, milk and honey.

Combine all ingredients mixing well.

Shape into scones and place on a lightly greased tray.

Bake in a hot oven for twelve minutes, or until cooked.

Kialla Pure Foods Barley FlourKialla Pure Foods Rice Flour

MethodsINGRedIeNts

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Date Bran Bars1/2 cup Wheat Bran or Barley Bran

3/4 cup Stoneground Wholemeal Flour

3/4 cup Wholemeal Self Raising Flour


1/4 unsalted roasted nuts, chopped coarsely

1 cup chopped dates

125g butter

1/2 cup brown sugar

3/4 cup water

2 eggs, lightly beaten

Combine butter, sugar, water, dates and peel in a saucepan; stir over heat, without boiling until sugar is dissolved. Bring to boil, remove from heat and then cool.

Sift flours into large bowl; add bran, sunflower kernels and nuts; mix well.

Stir in combined eggs, vanilla and date mixture.

Spread mixture into a greased and papered 25cm x 30cm pan.

Bake in moderate oven for about 30 minutes, until golden brown.

Kialla Pure Foods Wheat Bran or KPF Barley BranKPF Stoneground Wholemeal FlourKPF Stoneground Wholemeal Self-Raising Flour KPF Sunflower Kernels

Barley Bran Produced by milling pearl barley, then sifting the bran from the

flour. Rich in nutrients and dietary fibre. Must be refrigerated or

frozen to retain freshness. (Contains gluten.)

Add to baked goods to increase the

content of dietary fibre, as an ingredient in

muesli and sprinkle on cereal.

Barley Flour Produced by milling pearled barley (see pearl barley

description) to make a more nutritious, flavoursome barley

flour. (Contains gluten.)

Because of the low gluten content, must

be mixed with other flours to make a yeast-

raised bread, can be substituted for wheat flour

in quick breads, scones, etc. and as a thickening

agent in soups, gravies, etc.

Barley Grain The whole barley grain, with the inedible husk (or spikelet)

intact. Easily stored for long periods under refrigeration to

retain its nutritional value. (Contains gluten.)

Home milling, sprouting.

Pearl Barley Produced by polishing the barley grain. This pearling process

is minimal (unlike most commercially available pearled barley),

so much of the nutrient value of whole barley is retained. Has a

milder flavour than barley grain. Must be refrigerated or frozen

to retain freshness. (Contains gluten.)

Add to soups and casseroles (may need to

pre-cook). Cook together with rice or as a rice

substitue or pre-cook and add to baked goods.

To make a porridge. Add to soups (traditionally

beef or vegetable) and casseroles and cook or

serve as a simple side dish or pilaf.

barley

1

Bread Mix – White

IngredIents White unbleached plain flour, Sugar,

Sunflower oil, Salt, Soya flour, Lecithin powder,

Malt flour, Non coated ascorbic acid.

(Gluten & soy allergen.)

Makes a light white loaf.

Bread Mix – Multi Grain

IngredIents White unbleached plain flour,

Multi grain mix, Sunflower oil, Salt, Sugar,

Gluten, Soya flour, Lecithin powder, Malt flour,

Non coated ascorbic acid.

(Gluten & soy allergen.)

Makes a light brown, medium weight,

and very flavoursome loaf.

bread mixes

2

Bread Mix – Stoneground Whole Grain

IngredIents White unbleached plain flour, Stoneground

Whole grain flour, Gluten, Sunflower oil, Sugar,

Soya flour, Lecithin powder, Malt flour, Non coated

ascorbic acid. (Gluten & soy allergen.)

Makes a dark brown, medium weight loaf. The basic

recipe can be varied with the addition of fresh herbs

or a combination of seeds (e.g. Sunflower kernels,

Linseed or Hulled millet) to the bread mix.

Bread Mix – Spelt

IngredIents Spelt flour, Sunflower oil, Sugar, Salt,

Soya flour, Lecithin powder, Malt flour, Non coated

ascorbic acid. (Gluten & soy allergen.)

Makes a light loaf with dark crust.

Bread Mix – Rye

IngredIents White unbleached plain flour, Rye flour,

Gluten, Sugar, Sunflower oil, Salt, Malt flour, Non coated

ascorbic acid, Lethicin. (Gluten & soy allergen.)

Makes a medium weight loaf with a light rye flavour.

3

buckwheatBuckwheat Grain

The whole grain with outer

husk intact.

(This product is milled or

packaged in a factory that

also produces products that

contain gluten.)

Sprouting

or home milling,

which will make a

whole grain flour

with full nutritional

value intact.

Buckwheat Flour

Produced by milling the

whole grain including

outer husk then removing

30% of the bran. A dark full

buckwheat flavour flour.




contain gluten.)

Many varied

uses including

pancakes and

blinis.

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MethodsINGRedIeNts

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Buckwheat & Mushroom PancakesDough

3/4 cup Buckwheat Flour

1/2 cup Spelt Flour

1 teaspoon coarse salt

1 teaspoon herb salt

1 1/4 cup mineral water

2 eggs

Filling

300g fresh mushrooms

1 small onion

1 tablespoon butter

1 garlic clove

Just over 1/2 cup sour cream

1 teaspn vegetable stock granules

2 tblspn finely chopped parsley

Herb salt and black pepper

To make the dough, mix the buckwheat flour and the spelt flour with the salt and mineral water, achieving a smooth consistency and leave to rise for 30 minutes.

Beat in the egg and cook pancakes in batches.

To make the filling cut the mushrooms into quarters and dice the onion. Melt the butter, add the mushrooms and onions and press the garlic into the pan. Braise everything lightly and add the sour cream. Stir in the stock and the parsley; season to taste with salt and pepper.

Fill the pancakes with the mushroom mixture and roll them up. Mix the Parmesan and Swiss cheese together.

Top pancakes with the cheese and brown lightly under the grill.

Kialla Pure Foods Buckwheat Flour

Kialla Pure Foods Spelt Flour

chick peasChick Pea Splits Produced by dehusking and splitting

brown (desi) chick peas. Known

alternatively as Chana Dahl. Easily

stored for long periods with their

nutritional value intact.

(This product is milled or packaged in a

factory that also produces products that

contain gluten.)

An excellent base for

soups and casseroles and

can be used instead of

whole chick peas in many

recipes including Dahl.

Besan Besan (chick pea flour) is produced by

dehusking and milling brown (desi)

chick peas. Has a strong nutty flavour.

Must be refrigerated or frozen to retain

freshness. May be referred to in recipes

as “gram flour”. (This product is milled or

packaged in a factory that also produces

products that contain gluten.)

As a binding or

thickening agent in many

recipes and used widely

in Indian and Middle

Eastern cooking for

pancakes, dumplings and

sweetmeat – commonly

used for pakora batter.

5

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Spiced Chick Peas &Parsnips1 1/2 cup ChickPeas (white)

2 large onions

300g sweet potato

3 medium parsnips

1/4 cup oil

2 cloves garlic, crushed

1 teaspoon grated fresh ginger

1 teaspoon fresh coriander seeds

1 teaspoon dried red chilli flakes

1 teaspoon ground cumin

1 teaspoon turmeric

1/2 teaspoon ground cinnamon

425g can tomatoes

1/2 cup water

2 tablespoons tomato paste

Place chick peas in bowl, cover well with cold water. Cover and stand overnight.

Add peas to large saucepan of boiling water, boil, uncovered, about 30 minutes or until tender, drain.

Cut onions into 8 wedges. Cut potato and parsnips into 2 1/2cm pieces.

Heat oil in pan; add onions, garlic, ginger, seeds and spices; cook, stirring, until onions are soft. Add parsnip, sweet potato and undrained crushed tomatoes; simmer, covered, 20 minutes.

Add chick peas, water and paste; simmer, covered, further 15 minutes.

Kialla Pure Foods Chick Pea Splits

maize – yellow and whiteMaize Grain (Yellow)

The whole yellow maize grain (corn) or kernel. Easily stored for

fairly long periods, while the kernel is intact.

(This product is milled or packaged in a factory that also produces


Home milling.

Polenta Produced by coarsely milling the whole maize grain (corn)

through the degerminated maize milling system into a gritty-

textured meal, then sifting out the bran and flour. No additives.

Because the polenta is largely the germ, it has a shorter shelf-

life and must be refrigerated or frozen.



Cornmeal porridge, cornmeal bread,

polenta, and can be combined with sweet

savoury or spicy flavour and used in many

different recipes.

Maize Meal Produced by coarsely milling through the degerminated maize

milling system the yellow corn grain (maize) into a gritty-

textured meal. Must be refrigerated or frozen.



Commonly used for pancakes, muffins

and quick cornbreads and sometimes

added to yeast-raised bread, in particular

pumpernickel.

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Maize Flour Produced by finely milling the yellow maize grain (corn)

through the degerminated maize mill into soft, yellow flour.

No added wheat starch. Must be refrigerated or frozen to retain

freshness. (This product is milled or packaged in a factory that

also produces products that contain gluten.)

To make thin, flat tortillas or corn chips.

Must be combined with gluten-rich flour to

make yeast-raised bread and can be used as

a thickening agent.

Popcorn The whole popcorn kernel is a particular variety of corn with a

high hard-starch content that “explodes” through the hull when

heated. Gives excellent popping results. An ideal alternative to

high fat snacks. (This product is milled or packaged in a factory

that also produces products that contain gluten.)

Popcorn.

Maize Grain (White)

The whole white maize grain (corn) or kernel. Easily stored for

fairly long periods, while the kernel is intact. (This product is

milled or packaged in a factory that also produces products that

contain gluten.)

Home milling.

Maize Flour (White)

Produced by milling white maize grain (corn) into flour

through the Pin Milling system. The oily, protein-rich germ

is not removed, so maximum nutrition is retained. Must be

refrigerated or frozen to retain freshness. (This product is milled or

packaged in a factory that also produces products that contain gluten.)

To make porridge, can be used in place

of yellow maize flour, although the flavour

is less intense. White maize flour is a staple

food for many people of African origin.

Available in flour only.

7

MethodsINGRedIeNts

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1 cup Maize Meal (Corn Meal)

1 cup Unbleached Plain Flour


1/2 teaspoon bicarbonate of soda

1/2 teaspoon sugar or honey

1 cup buttermilk

1 egg lightly beaten

80 grams butter, melted

Variations:

1. Add 1-2 tablespoons chopped fresh chives or 1 tablespoon fresh savoury herbs such as rosemary, dill, tarragon, to the bread mixture.

Place all dry ingredients together in a large bowl and mix thoroughly, make a well in the centre. Beat buttermilk, egg, honey and butter together, pour into the well in dry mixture and stir quickly.

Spread mixture into a greased 8cm x 26cm bar pan or 20cm square pan.

Bake at 200°C for about 25minutes or until bread is lightly browned and beginning to pull away from the sides of the pan.

Cool slightly on a wire rack before serving.

2. In place of butter: add 1/2 cup finely chopped onion sautéed in 1/4 cup olive oil, 1 cup corn kernels and 1/2 cup grated cheddar cheese.

3. For a Mexican flavour, chopped chilies and a strong cheese can be added to No.2 variation.

Kialla Pure Foods Maize FlourKialla Pure Foods Unbleached Plain Flour

Cornmeal

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Cornmeal Blinis1/2 cup Maize Flour (Yellow Corn Flour)


7 mg sachet dry yeast

1/2 cup warm water (about 60°C)

1 cup light cream (1/2 cup cream/ 1/2 cup milk)

3 large eggs, separated

1 teaspoon sugar

Butter

Sour cream or crème fraiche

Sprinkle the yeast over the warm water in a small bowl and let stand for 5 minutes.

Pour the yeast mixture into a blender and add the cream, maize flour, flour, egg yolks, sugar and melted butter until smooth.

Pour into a larger bowl, cover and let rise in a warm, draft free place until doubled in bulk.

Beat the egg whites into a mixing bowl until soft peaks form.

Gently fold the whites into the batter until just combined.

Heat the pan over medium-high heat and brush lightly with butter, drop the batter onto the pan to make little pancakes or blinis about 4cm in diameter.

Kialla Pure Foods Maize FlourKialla Pure Foods Unbleached Plain Flour

MethodsINGRedIeNts

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Soft CornTortillas 100 grams Maize Flour (yellow corn flour)

175g Stoneground Wholemeal Plain Flour

40g butter

325ml water

1 teaspoon salt

Bring water to boil in saucepan; add half butter, lower heat and stir in maize flour; cover, cook for 5 minutes; stir in remaining butter until smooth, leave to cool.

Mix flour and salt in a bowl; stir in corn flour mixture. Knead to soft dough, adding more water or flour if too dry or sticky. Divide dough in to 12 and shape in balls, roll, on a floured surface, into 15 – 18 cm circles.

Cook in an ungreased pan, over moderate heat for 2 -–3 minutes on each side until flecked with dark spots.

Spoon 2 – 3 tablespoons of desired filling into each tortilla and roll up.

Kialla Pure Foods Maize FLourKialla Pure Foods Stoneground Wholemeal Self-Raising Flour

milletWhite French Millet

The whole millet grain with

husk intact. Easily stored for

long periods of time with its

nutritional value intact.




contain gluten.)

Home milling and

sprouting. To sprout soak

overnight and sprouts will

appear within 2-3 days.

Millet Hulled Produced by dehulling the

whole millet grain. Must

be refrigerated or frozen to

maintain freshness. Low in

gluten.




contain gluten.)

To make a porridge, as a

rice substitute e.g. a side dish

or in risottos, pilaf, salads,

add to soups and casseroles,

in egg and milk based dishes

e.g. puddings, soufflés,

traditionally used as couscous

(wheat product) substitute.

8

Millet Meal Produced by coarsely

grinding the whole millet

grain. Must be refrigerated or

frozen to retain freshness.


packaged in a factory that also

produces products that contain

gluten.)

To make a fine

porridge and use

in baked goods as

cornmeal could be used.

Millet Flour Produced by milling the

hulled millet into fine

flour. No additives. Must

be refrigerated or frozen

to retain freshness. (This

product is milled or packaged

in a factory that also produces


For flat bread,

tortillas, corn chips,

must be combined

with gluten-rich flours

to make yeast raised

bread and cakes and as

a thickening or binding

agent – as a corn flour

would be used.

9

MethodsINGRedIeNts

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Millet & Coconut Pie Crust1/2 cup Hulled Millet

1/2 cup Rice Flour

1/2 cup dessicated coconut

4 tablespoons water

SUGGESTED FILLING

4 large Granny Smith apples - peeled and sliced

1 - 2 tablespoons honey

1 cinnamon stick

Strip of lemon rind

1 teaspoon ground cinnamon.

Combine dry ingredients.

Mix in water and press into lightly greased pie dish.

Do not bake before filling.

FILLING

Place all ingredients except cinnamon in a saucepan.

Heat and gently simmer until apples are soft.

Remove cinnamon stick.

Pour into pie crust and bake at 180°C for 20-30 minutes.

Kialla Pure Foods Hulled MilletKialla Pure Foods Rice Flour

MethodsINGRedIeNts

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Apple &Millet Muffins 2 cups Millet Flour

1/2 cup Rolled Oats (optional)

1/2 teaspoon bicarbonate soda

1 teaspoon cream of tartar

1 medium apple, peeled and grated

1 1/2 cups milk

1 or 2 tablespoons honey or maple syrup

Preheat oven to 180ºC. Prepare 12-hole muffin pan.

Mix all dry ingredients together and the grated apple.

Add milk and honey slowly until right consistency.

Spoon into lightly greases muffin trays and bake in moderate oven until firm to touch – approx 20 – 30 minutes.

Kialla Pure Foods Millet FlourKPF Rolled Oats

MethodsINGRedIeNts

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Charmaine’s Rolled Oat &Millet Biscuits Hot ingredients:

Melt in a small saucepan:

4oz butter

2 tablespoons Golden Syrup

1 cup raw organic brown sugar

When all melted add:

2 Tablespoon hot water

1 teaspoon bicarb of soda

Quickly pour this mix into dry mix

Dry ingredients:


1 /4 to 1/2 teaspoon salt

3 cups Rolled Oats

1 cup mix of Millet Meal & dessicated coconut.

Mix hot ingredients into dry ingredients and stir well (forms a stiff sticky dough).

Using a dessertspoon, place clumps onto flat floured baking sheet or cookie sheet. Flatten slightly to cookie size/shape.

Bake at 180C (hotter makes them more gooey) for 12 minutes until lightly browned.

Remove from oven and cool slightly; do not leave cookies on tray for long as they will stick - remove them as soon as they are set enough.

Cool on wire rack and pack into an airtight jar - will keep up to 2 weeks or more (no, they will really be eaten in a day or two!)

Kialla Pure Foods Unbleached Plain Flour Kialla Pure Foods Rolled OatsKialla Pure Foods Millet Meal

MethodsINGRedIeNts

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Savoury Millet Muffins 1 1/2 cups Millet Flour

1 1/2 cups Barley Flour

1 1/4 tablespoons baking powder

2 eggs lightly beaten

1 cup milk or buttermilk

1 1/2 tablespoon butter, melted

Preheat oven to 180ºC.

Prepare 12-hole muffin pan.

Sift dry ingredients into bowl; combined eggs and milk; beat in butter.

Spoon mixture into muffin pan and bake for 20 –30 minutes or until muffins are lightly browned and firm to touch.

Serve with butter or desired tpping.

Variations:

Add chopped vegetables such as spinach and onions

Add chopped tomatoes and grated

cheddar cheese.

Kialla Pure Foods Millet FlourKialla Pure Foods Barley Flour

oatsMuesli Using the organic rolled oats (imported)

combined with a high quality selection of 20%

or more of the following ingredients including:

Sultanas, Apricots, Sunflower kernels, Mixed

fruit and Millet meal.

(May contact traces of nuts.)

Breakfast

cereal, baking

and breads.

May also be

used as a

muesli base.

Rolled Oats Clean flakes of oats prepared by rolling oat

groats through a steam roller at 100-102

degrees. These oats are grown in Europe and

their excellent quality is a result of being

grown in the cool, long daylight hours of

the far northern hemisphere summer – this

environment is not replicated anywhere else

in the world. For longer life refrigeration is

recommended. (Contains gluten.)

Breakfast

cereal and

baked goods.

Oat Groats Whole oat groats (kernels) are produced by

dehusking the whole oat grain. Easily stored

for long periods of time, with the nutritional

value intact. (Contains gluten.)

Sprouting

and cooking.

Groats can

be rolled into

rolled oats.

10

MethodsINGRedIeNts

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Apple Oat Pikelets 2/3 cup Rolled Oats

1 cup Unbleached Self Raising Flour

1 teaspoon ground cinnamon

2 tablespoons brown sugar

1 egg lightly beaten

1 1/4 cups milk or milk substitute

1 medium apple, grated

1/2 cup chopped walnuts or pecans

Sift flour and cinnamon into medium bowl and stir in sugar and oats.

Gradually stir in combined egg and milk. Stir in Apple and nuts.

Cover and stand for 10 minutes.

Heat large heavy-based pan and lightly grease with butter. Spoon tablespoons of mixture into pan, when bubbles appear, turn pikelets over and cook until lightly browned.

Serve with butter & your favourite spread.

Makes about 20.

Kialla Pure Food Rolled OatsKPF Unbleached Self-Raising Flour

MethodsINGRedIeNts

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Banana, Date & Rolled Oat cookies 125g butter, softened

1 tspn finely grated lemon rind

1 cup (220g) firmly packed brown sugar

1 egg yolk

1/3 cup mashed banana (overripe)

1 ½ cups (225g) Unbleached Plain Flour

½ teaspoon bicarbonate of soda

1 cup (90g) Rolled Oats

½ cup (75g) finely chopped dried dates

2/3 cup (60g) extra rolled oats

4 dried dates (35g), seeded, chopped coarsely

Preheat oven to 180°C/160°C fan-forced.

Grease oven trays; line with baking paper

Beat butter, rind, sugar and egg yolk in small bowl with electric mixer until combined; stir in banana then sifted flour and soda, oats and dates.

Roll level tablespoons of mixture into balls; roll each ball in extra oats then place on trays 5cm apart.

Press a piece of coarsely chopped date into centre of each ball.

Bake about 15 minutes.

Cool cookies on trays.

Kialla Pure Foods Unbleached Plain FlourKialla Pure Foods Rolled Oats

MethodsINGRedIeNts

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Muesli Apricot Slice1/4 cup Natural Muesli

1/2 cup Wholemeal Self-Raising Flour

1/2 cup Rolled Oats

1/4 cup coconut

125g dried apricots, chopped

1/2 cup brown sugar, firmly packed

185g butter

2 tablespoons golden syrup

2 eggs

Grease a lamington tin (16cm x 26cm) well.

Mix dry ingredients together in a bowl. Melt butter and golden syrup together over low heat and pour into muesli mixture. Stir in lightly beaten eggs.

Mix all ingredients well. Pour into prepared tin.

Bake in moderate oven for 30 minutes. Cool in tin and cut when cold.

Kialla Pure Foods Natural MuesliKPF Wholemeal Self Raising Flour

MethodsINGRedIeNts

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Yoghurt Oat Cake1 1/2 cups Rolled Oats

2 cups Unbleached Plain Flour

1 teaspoon baking powder

1 teaspoon bicarbonate of soda

1 cup light brown sugar

125g butter, softened

2 eggs

2/3 cup firm natural yoghurt

1 teaspoon vanilla essence

1/2 teaspoon cinnamon

1/2 teaspoon allspice

1/4 teaspoon nutmeg

1/4 cup orange juice

1/2 teaspoon grated orange rind

Preheat oven to 180ºC. Lightly grease and flour a 22cm x 24cm pan.

Cream butter and sugar; add eggs one at a time, beating well after each addition; add yoghurt and vanilla and beat well. Sift flour, baking powder, bicarbonate of soda and spices in a separate bowl. Add oats and half flour to wet mixture, stirring well. Stir in orange juice. Add remaining flour mixture and orange rind. Stir until just combined.

Bake 25-30 minutes. Cool before icing

ICING mix together: 125g soft unsalted butter 1 packet philly cheese 500g sifted icing sugar Vanilla esence Orange juice to required consistency.

Kialla Pure Food Organic Rolled OatsKialla Pure Foods Unbleached Cake Flour

riceRice White Medium

The whole rice grain, with only the

inedible hull removed. Unpolished

white. Easily stored for long periods,

with its nutritional value intact.



contain gluten.)

A versatile, all purpose

rice, mixes well with meat,

poultry, fish, vegetables,

dairy products or fruits.

Rice White Flour

Produced by milling the whole or

broken pieces of grain into a fine flour.

More nutritious and slightly stronger

in flavour than most commercially

produced rice flours. Must be

refrigerated or frozen to retain

freshness.



contain gluten.)

Shortbread, some

varieties of oriental noodles,

must be mixed with gluten-

rich flour to make a yeast-

raised bread and tends to

produce crumbly baked

goods when used alone,

although it is successful in

recipes that include egg.

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MethodsINGRedIeNts

WhAt YoU’ll Need


Almond Bread1 cup Rice Flour

3 egg whites

Pinch cream of tartar

1/4 - 1/2 cup honey

Almond essence

1/2 cup blanched almonds

Beat egg whites with cream of tartar. Gradually beat in honey and almond essence (few drops) until the moisture is of meringue consistency, forming soft peaks.

Fold in sifted flour and almonds.

Spoon into a lightly greased loaf tin.

Bake at 180°C for 30-40 minutes. Leave in tin until completely cold.

Slice the bread thinly with a very sharp knife. Place on tray and bake in moderately slow oven until lightly browned.

Kialla Pure Foods Rice Flour

MethodsINGRedIeNts

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Millet , Rice &Apricot Loaf1 cup Millet Flour

3/4 cup Plain Flour

3/4 cup Rice Flour

1/2 cup sultanas

1/2 - 3/4 cup sugar

1/2 cup dried apricots

1 1/3 cups milk, buttermilk or milk substitute

1/4 cup sesame seeds (optional)


Mix millet flakes, sultanas, dried apricots, sugar and milk in a large bowl and soak for at least 3 hours.

Preheat oven to 180ºC Grease 20cm x 10cm-loaf tin and line with greaseproof paper.

Add dry ingredients to soaking mixture and mix well. Pour into prepared tin and bake for 50 – 60 minutes.

Cool and serve plain or with butter.

Kialla Pure Foods Millet FlourKialla Pure Foods Unbleached Plain FlourKialla Pure Foods Rice Flour

ryeRye Grain A hard rye grain with a protein level of approximately

12.5% and moisture content of less than 10%. Easily

stored for long periods with its nutritional value intact.

(Contains gluten.)

Home milling, bread, baking and

cooking to make a porridge.

Kibble Rye Produced by coarse milling and, therefore only lightly

cracking the whole rye grain. The flour dust is then

sieved off, leaving a clean grain product. Must be

refrigerated or frozen to retain freshness.

(Contains gluten.)

Add to bread flour or bread mix for a

multi-grain loaf, pre-cook and add to baked

foods or casseroles and to make porridge.

Rye Flour Produced by roller-milling the whole rye grain.

The nutrient-rich properties of the whole grain,

and in particular the bran, are therefore retained.

Moderately dark in colour with a strong, robust

flavour. Easily digestible. Must be refrigerated or


Bread making – can be used to make

yeast-raised bread, but because of the limited

gluten content, these are relatively “heavy”.

Rye flour is often mixed with other flours to

make lighter loaves. Pumpernickel is a heavy,

moist, strongly-flavoured bread made from

whole grain rye and caraway seeds. Makes an

excellent natural sourdough starter and baked

foods such as pancakes, muffins and biscuits.

12

MethodsINGRedIeNts

WhAt YoU’ll Need


Rye Poppyseed Pancakes 1 cup Rye Flour

1/2 teaspoon baking powder

1/2 teaspoon salt (optional)

1 teaspoon sugar

1/2 teaspoon grated lemon rind

1 teaspoon hot water

1 cup buttermilk or soya milk

1 tablespoon butter, melted

1 egg, lightly beaten

1 teaspoon poppyseeds

Mix poppy seeds, sugar, lemon rind and water.

Sift flour and baking powder into a bowl and make well in centre. Blend buttermilk, butter and egg with poppy seed mixture, add to flour and stir until just combined.

Cover bowl and stand for at least 1 hour.

Heat heavy based pan and grease lightly. Pour desired amount of mixture into pan; cook until bubbles form, turn pancakes and cook on other side.

Serve with honey and orange juice.

Kialla Pure Food Rye Flour

soyaSoya Beans Soya beans have a high oil and protein

content. With a protein content of over

35% and moisture content of 13%

soya beans have a selection of amino

acids which are much closer to human

requirements than any other single

vegetable food. (Soy allergen.)

Milk, oil and

tofu production.

Soya Bean Flour

Produced by hulling the whole soya

bean then finely milling through the

secondary milling system into a soft,

yellow flour. Must be refrigerated or

frozen to retain freshness. (Soy allergen.)

Milk, tempe

production and

home baking.

Soya Bean Grits

By hulling the whole soya bean then

coarsely milling through the secondary

milling system, this produces a particle

size grit similar to polenta grade. Must

be refrigerated or frozen to retain

freshness. (Soy allergen.)

Milk and

tempe production.

13

METHODSINGREDIENTS

WHAT YOU’LL NEED


Baked Zucchini Loaf1/2 cup Kialla Pure Foods Soya Flour

2 cups Kialla Pure Foods Hulled Millet cooked

3 cloves garlic, crushed

1 tablespoon curry powder

1/2 bunch shallots, finely chopped

2 tablespoons tahini paste

3 tablespoons tamari

500g zucchini, sliced finely

2 cups broccoli flowerets

Steam the green vegetables until tender.

Mix the millet with Soya flour, garlic, curry powder, shallots, tahini and tamari; add the green vegetables and mix well.

Cut the extra zucchini and line the bottom and sides of a loaf tin that has been lightly oiled. Pat the mixture into the tin.

Bake for 30 -40 minutes at 190°C.

Kialla Pure Foods Soya FlourKialla Pure Foods Hulled Millet

MethodsINGRedIeNts

WhAt YoU’ll Need


Linseed Bread (gluten free)1/4 cup Linseed


1/4 cup sesame seeds

1/4 cup caraway seeds

1 cup Soya Flour

1/2 cup Buckwheat Flour

1 cup arrowroot flour


1 1/2 cups soya milk or buttermilk

2 teaspoons honey

Preheat oven to 180ºC. Lightly grease loaf tin. Sift flours and baking powder into a bowl; add seeds; stir in combined milk and honey.

Pour into prepared tin and bake for 40 –45 minutes, until bread comes away from tin.

Wait until cold before slicing with sharp knife. Toast under griller or return oven until crisp.

Kialla Pure Foods Linseed & KPF Sunflower seedsKialla Pure Foods Soya FlourKPF Buckwheat Flour

speltSpelt Flour Produced by removing the firm outer

husk then roller-milling the inner kernel

of grain and sieving out the bran.

The end product makes for an easy

digestible food when baked. Retains

a substantial proportion of wheat’s

nutrients, although much of the

dietary fibre is lost from removing the

bran. High in nutrition and has a nutty

flavour. (Contains gluten.)

Well suited to

baking producing

excellent doughs

and pasta.

Stoneground Whole Grain Spelt Flour

Produced by stone-milling the whole

wheat grain. Contains the bran and

germ as well as the endosperm and is

therefore highly nutritious. Made from

a hard wheat with a protein level of

13% or higher. Has a medium-brown

colour and gives a hearty flavour and

robust texture to baked goods. Must

be refrigerated or frozen to retain

freshness. (Contains gluten.)

Well suited to

baking producing

excellent doughs

and pasta.

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MethodsINGRedIeNts

WhAt YoU’ll Need


Perfect Brownies1 cup Wholemeal or Spelt flour

½ cup LSA meal (linseed, sunflower seed, almond) – or almond meal

½ cup cocoa powder

Pinch of salt

2 teaspoons vanilla extract

½ cup macadamia oil

¾ cup maple syrup

½ cup milk (or milk substitute)

½ cup chopped walnuts

½ cup chocolate chips

Preheat oven to 180°C.

In a mixing bowl, combine flour, LSA meal, cocoa powder and sea salt.

Add vanilla, macadamia oil, maple syrup and milk.

Stir until combined, fold in walnuts and chocolate chips.

Spoon into a square 25cm baking pan lined with baking paper.

Bake for 35 to 40 minutes, or until just cooked (do not overbake or the brownies will be dry).

Place on a rack and allow to cool completely before slicing into 20 bars.

Store in an airtight container for up to a week.

Kialla Pure Foods Linseed & KPF Sunflower seedsKPF Stoneground Wholemeal Self-Raising Flour OR KPF Stoneground Wholemeal Spelt Flour

sunflowerSunflower Oil Cold Pressed

Cold Pressed (CP). The sunflower seeds are

mechanically pressed without the use of heat

processing therefore the oil obtained is high in

anti-oxidants and the fatty acid content is largely

mono-unsaturated. A good source of the very

important anti-oxidant, vitamin E especially alpha-

tocopherol. Contains no cholesterol. Strong lasting

taste and very aromatic.

Cooking – withstands the

heat well because of high flash

point.

Sunflower Seed

The whole Sunflower seed with hull intact. Black or

black with grey stripe sunflowers with a sprouting

rate of 80% or higher. (This product is milled or

packaged in a factory that also produces products

that contain gluten. May contain traces of nuts.)

Sprouting. When sprouted,

the nutritional content of the

seed increase four-fold. Combine

with other sprouts to make a

sprout salad mix.

Sunflower Kernels

Produced by hulling fresh grey stripe sunflower

seeds to produce an edible grey kernel. No further

processing or refinement. (This product is milled or

packaged in a factory that also produces products

that contain gluten. May contain traces of nuts.)

As an addition to all sorts

of foods including cereals, baked

goods, stir-fries, etc. As a snack

food, either on their own or

mixed with other seeds and nuts.

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MethodsINGRedIeNts

WhAt YoU’ll Need


Seed Bread½ cup Sunflower Kernels

¼ cup Linseed

¼ cup sesame seeds

¼ cup caraway seeds

1 cup Soya Flour

½ cup Buckwheat Flour

1 cup arrowroot Flour


1 ½ cups soy milk or buttermilk

2 teaspoons honey

Pre heat oven to 180° C

Lightly grease loaf tin

Sift flours and baking powder into a bowl;

Add seeds; stir in combined milk and honey.

Pour into prepared tin and bake for 40 – 45 minutes, until bread comes away from tin.

Toast under griller or return to oven until crisp.

Kialla Pure Foods Sunflower KernelsKialla Pure Foods LinseedKialla Pure Foods Soya FlourKialla Pure Foods Buckwheat Flour

wheatUnbleached Cake Flour (Soft)

Produced mainly from from Rosella wheat which is

a variety of soft wheat. The flour (formally known

as cake flour), therefore has a lower protein level

and lower gluten content than other Kialla wheat

flours. Retains a substantial proportion of wheat’s

nutrients, although much of the dietary fibre is

lost by removing the bran. Has a creamy colour

and is more flavoursome than most commercially

available cake flours. Must be refrigerated or


An excellent

flour for cakes,

biscuits and pastries.

Unbleached Durum Wheat Flour (Pasta Flour)

Produced by roller-milling the whole durum wheat

grain, and sieving off 25% of the bran. Retains a

substantial proportion of the wheat’s nutrients,

although some of the dietary fibre is lost by

removing the bran. Made from durum wheat with

a protein level of 13% or higher, and, therefore, has

a high content of gluten. Must be refrigerated or


Pasta

manufacture

16

Wheat Grain A hard wheat with a protein level of approximately 13% or

more and moisture content of less than 12%. Easily stored

for long periods with its nutritional value intact.

(Contains gluten.)

Home milling, sprouting

and cooking to make a porridge.

Use as a rice substitute e.g. side

dish, a pilaf or risotto. Add to

soups, casseroles etc. If wheat is

pre-cooked it can be added to

many baked goods.

Kibble Wheat Kibbled wheat is coarsely milled to lightly crack the whole

wheat grain. The flour dust is then sieved off leaving a clean

grain product. Made from a hard wheat with a protein level

of 13% or more. Must be refrigerated or frozen to retain

freshness. (Contains gluten.)

Add to bread to create a

multi-grain loaf or pre-steam and

add to other baked goods.

Stoneground Whole Grain Plain Flour

Produced by stone-milling the whole wheat grain.

Contains the bran and germ as well as the endosperm

and is therefore highly nutritious. Made from a hard wheat

with a protein level of 13% or higher. Has a medium-brown

colour and gives a hearty flavour and robust texture to baked

goods. Must be refrigerated or frozen to retain freshness.

(Contains gluten.)

An all purpose

flour suitable for most

everyday cooking needs.

To increase lightness of

baked goods may need to

mix the Kialla Whole Grain

flour with Kialla Plain flour.

17

Unbleached Plain Flour with Increased Bran (Pizza Flour)

Produced by roller milling the whole wheat grain, sieving,

and then adding back half the original bran component.

Retains a substantial proportion of wheat’s nutrients

although some of the dietary fibre is lost by removing part

of the bran. Made from a hard wheat with a protein level of

13% or higher. Is light brown in colour and gives a slightly

heartier texture and flavour to baked goods than Kialla plain

flour. Must be refrigerated or frozen to retain freshness.

(Contains gluten.)

An all purpose flour

suitable for most everyday

cooking needs. Good for pizza

bases, pikelets, pancakes and

scones.

Unbleached Plain Flour (Strong)

Produced by roller-milling the whole wheat grain and

sieving off of the bran. This is a strong flour which retains a

substantial proportion of wheat’s nutrients, although much

of the dietary fibre is lost by removing the bran. Made from

a hard wheat with a protein level of 13% or higher. Has

a creamy colour, is more flavoursome and has a stronger

texture than other white flours. Must be refrigerated or


An all purpose

flour suitable for

most everyday

cooking needs.

18

Unbleached Self Raising Flour

Produced by mixing Kialla Plain flour and leavening agents

(Monocalcium Phosphate Monohydrate E341) acceptable

additives under strict organic standards. Has a creamy colour,

is more flavoursome and has a stronger texture than other

white self raising flours. Must be refrigerated or frozen to

retain freshness. (Contains gluten.)

An all purpose self-raising

flour suitable for many everyday

cooking needs.

Stoneground Whole Grain Self Raising Flour

Produced by mixing Stoneground Whole Grain Plain

flour and leavening agents (Monocalcium Phosphate

Monohydrate E341) acceptable additives under strict organic

standards. Has a medium brown colour, is more flavoursome

and has a stronger texture than other whole grain self raising

flours. Must be refrigerated or frozen to retain freshness.

(Contains gluten.)

An all purpose self-raising

flour suitable for many everyday

cooking needs.

Wheat Bran Produced by sieving the bran from flour when milling. Highly

nutritious and contains a large proportion of the nutrients

contained in the whole wheat grain. Must be refrigerated or


Add to baked goods to

increase the content of dietary

fibre and nutrients, as an

ingredient to muesli or sprinkle

on cereals.

wheat

19

MethodsINGRedIeNts

WhAt YoU’ll Need


Light Banana Cake1 ¼ cups of Unbleached Self-Raising Flour

1 teaspoon ground cinnamon

2 tablespoons butter

½ cup of caster sugar

1 organic egg beaten

¼ cup of organic milk

1 cup of mashed bananas

Preheat moderate oven .

Sift flour and cinnamon together into a large bowl. Rub in butter with fingertips until it resembles fine breadcrumbs.

Lightly stir in sugar, egg, milk and mashed banana.

Spoon into prepared tin and bake for 25 minutes until it is golden and springs back when lightly touched.

Kialla Pure Foods Unbleached Self-Raising Flour

MethodsINGRedIeNts

WhAt YoU’ll Need


Honey Pumpkin Cakes1/2 cup Unbleached Self-Raising Flour

1 1/2 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

450g pumpkin, peeled and roughly chopped

2/3 cup honey

1/4 cup non GMO vegetable oil

2 egg whites

45ml water

1/2 cup craisins (dried cranberries)

Icing sugar

Preheat oven to 180ºC. Prepare 6-hole muffin pan.

Steam pumpkin until tender, mash and cool (300g cooked pumpkin needed).

Place all ingredients except craisins; spoon mixture into muffin pan.

Bake for 30 minutes or until lightly browned and firm to touch.

Serve dusted with icing sugar.

Kialla Pure Foods Unbleached Self-Raising Flour

MethodsINGRedIeNts

WhAt YoU’ll Need


Hummingbird Cake 3 cups Unbleached Cake Flour

2 cups of sugar

1 teaspoon of ground cinnamon

1 teaspoon of salt

1 teaspoon of bicarbonate of soda

4 organic eggs

1 ½ cups oil (Organic Olive oil)

2 ripe bananas, mashed

1 x 400g tin crushed pineapple

Icing: 125g soft unsalted butter

1 pkt philly cheese,

500g sifted icing sugar,

Vanilla essence, Lemon juice

Mix dry ingredients, add eggs and oil, then fruit and stir with wooden spoon to combine. Pour into lined large spring form tin and bake in pre heated moderate oven for 1 ½ hours, or until skewer comes out clean. Cool for 20 minutes in tin and then remove and rest on wire rack. Can also be make into muffin sized little cakes – bake for 15 minutes in a moderate oven.

ICING

Mix all ingredients until well combined. Split cake in half, separate 2 tablespoons of icing sugar and add some chopped mango or apricots and use this as the filling. Put cake together and use remainder of icing to cover cake completely. Decorate with mango slices or toasted shredded coconut. Leave to set in fridge.

Recipe compliments of Jen Perrignon, Caterer.

Kialla Pure Foods Unbleached Cake Flour

MethodsINGRedIeNts

WhAt YoU’ll Need


Michelle’s Chocolate Cake 1 cup of Unbleached Self-Raising Flour

¼ cup cocoa

1 cup caster sugar

½ cup of organic milk

½ teaspoon vanilla

2 organic eggs, beaten

125g melted butter

ICING


1 ½ cups icing sugar

1 tablespoon cocoa

1 tablespoon milk

Grease & lightly flour loaf tin.

Sift flour and cocoa into bowl and add other ingredients. Mix well with a beater.

Pour into loaf tin, and bake in moderate oven for approximately 50 minutes.

ICING

Mix together and spread across top, and sides of cake.

Kialla Pure Food Unbleached Self-Raising Flour

MethodsINGRedIeNts

WhAt YoU’ll Need


Wheat Grain Salad 3/4 cup Wheat Grain,

3/4 cup Soya Beans

Assorted salad vegetables:

eg- carrot, cucumber, red onion, capsicum, shallot, celery stalk.

Marinade

1 tspn fresh dill (or fennel), 1 tspn fresh basil, 1/2 cup fresh parley, all chopped. 1/4 tspn dry mustard 1/2 cup cider vinegar 1/2 cup mayonnaise Juice 1 lemon 2 tblspn dry white wine 2 cloves garlic (chopped) salt & pepper,

Soak wheat grain & soya beans overnight, cook until soft and allow to cool.

Mix together, add marinade and chill.

Chop carrot, cucumber, capsicum, shallot and celery and add all to marinade mixture.

To serve, add 1 cup cottage cheese and fresh sprouts.

Serve garnished with tomato.

Kialla Pure Foods Wheat GrainKialla Pure Foods Soya Beans

other productsPancake Mix – Original Mix

Made from a blend of high quality

ingredients including: Plain flour,

Sugar and Natural vanilla. The Original

Mix has no preservatives or additives.

(Contains gluten.)

Packed in a plastic

recyclable bottle you only

have to add your choice

of milk, shake well and

pour into fry pan.

Pancake Mix – Buckwheat

Made from a blend of high quality

Buckwheat, Maize flour and other

organic ingredients, that creates a

soft texture pancake with a nutty

taste. Contains no preservatives

or additives. (This product is milled

or packaged in a factory that also

produces products that contain gluten.)

Packed in a plastic

recyclable bottle you only

have to add your choice

of milk, shake well and

pour into fry pan.

20

Fenugreek The whole fenugreek seed. Easily stored for long periods with

its nutritional value intact. (This product is milled or packaged in

a factory that also produces products that contain gluten.)

Sprouting, and cooking – grind and

mix with other herbs, seeds and spices to

make an authentic curry powder. The flavour

of fenugreek is best if the seeds are roasted

slightly before grinding.

Linseed The whole dark brown linseed (Flaxseed) is a rich source

of dietary fibre and has a high oil content, which consists

of approximately 69% polyunsaturated and 21% mono-

unsaturated fatty acids. Contains no cholesterol and is easily

stored for long periods of time with its nutritional value intact.



Add to baked foods such as bread, or

sprinkle on cereals etc. Sproutable and can

be pressed to make oil.

Mung Beans Whole dried Mung beans. Have a fresh nutty texture and

flavour. Excellent ability to sprout. (This product is milled

or packaged in a factory that also produces products that

contain gluten.)

Sprouting, cook and eat whole in

salads, stir-fries, casseroles, soups and

stuffing’s etc. Can be ground into flour and

used widely in Asian recipes, and commonly

used in Indian cuisine to make “Mung Dahl”.

Sultanas Organic Natural Sultanas are dried in mechanical dehydrators

without the use of drying oil and have a slightly caramelized

taste. Refrigeration storage recommended.

Snacks, baked goods etc.

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MethodsINGRedIeNts

WhAt YoU’ll Need


Linseed Damper2 tablespoons Linseed

2 tablespoons Sunflower Kernels

1 tablespoon sesame seeds

2 cups Unbleached Self-Raising Flour

1 cup Stoneground Wholemeal Self-Raising Flour


1/2 cup milk (or milk substitute)

1/4 cup water, approximately

Sift flours into a bowl; rub in butter, stir in seeds. Stir in milk and enough water to mix a soft dough. Knead dough on a floured surface until smooth.

Press dough into a 16cm round and place on a greased tray. Cut a cross about 1cm deep in dough. Brush with a little milk.

Bake in a moderate hot oven for 30 –40 minutes or until damper is well browned and sounds hollow when tapped.

Kialla Pure Foods Linseed & KPF Sunflower seedsKPF Unbleached Self-Raising FlourKPF Stoneground Wholemeal Self-Raising Flour

METHODSINGREDIENTS

WHAT YOU’LL NEED


Mung Bean Sprouts1-2 tablespoons Kialla Pure Foods Mung Beans

Water

You can also sprout the following grains:

Barley Grain

Buckwheat Grain

White French Millet

Sunflower Seeds

Wheat Grain

Fenugreek

Linseed

Sprinkle Mung Beans into a glass jar and rinse until water is clean. Cover seeds with warm water.

Cover opening of jar with mesh or fine cloth, such as muslin, and secure with a rubber band.

Invert jar to drain away water and place jar on its side on a dish.

Rinse and drain once a day until sprouts have reached desired size.

Sprouts will be ready to eat in 3-4 days. Store in refrigerator to halt growth and retain nutritional value.

Kialla Pure Foods Mung Beans

organic flours, grains and recipes - Kialla Pure Foods · Our partners – the farmers, strive to...

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Transcript of organic flours, grains and recipes - Kialla Pure Foods · Our partners – the farmers, strive to...