Kernza® Recipes for World Baking Day
The smell of fresh-baked bread. The sweet aroma of cookies fresh from the oven. Waking up to scones for breakfast. Are you hungry yet? Let’s celebrate World Baking Day with some Kernza® recipes!
What is Kernza®?
Kernza® is the first perennial grain crop in the world—meaning that farmers don’t need to replant it every year. Not having to plant each year protects the soil from erosion, which in turn protects water quality. Great River Greening is proud to work with farmers in southern Minnesota who are growing Kernza® at their farms (learn more here and here).
Time to Bake the World a Better Place
Not only is Kernza® incredibly promising for the future of sustainable agriculture, it also tastes good! The grain has a sweet and nutty flavor that works great in baked goods. Our own ecologist and Southern Minnesota Program Manager, Dr. Brad Gordon, shared one of his favorite Kernza® recipes with us.
Kernza® Crepes
You’ll need the following ingredients:
½ cup Kernza® flour
½ cup all-purpose flour
2 eggs
¾ cup milk
¾ cup water
¼ teaspoon salt
2 tablespoons butter, melted
Instructions:
In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.
Heat a lightly oiled griddle or frying pan over medium heat. Pour or scoop the batter onto the griddle using approximately ¼ cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, flip the crepe, and cook the other side. Serve hot.
Top with whipped cream, powdered sugar, or maple syrup and blueberries, strawberries, or mixed fruit.
Enjoy!
Still Hungry?
Don’t worry, there are plenty of ideas out there for how to bake with Kernza®. Here are some that we think look incredibly tasty:
· Easy Versatile Kernza® Scones
· Kernza® Chocolate Chip Cookies
· And more!
Contributors: Julie Baumeister, Brad Gordon.
Photo Credits: Brad Gordon.