Mediterranean Chickpea Salad - by Makinze Gore

Classic Hummus

Chocolate Hummus

Snickerdoodle Hummus

Slow Roasted Tomato Farro Salad - by Jessica at How Sweet Eats

Oatmeal Flax Chocolate Chip Cookies- by The Food Network Kitchen

Best Lentil Soup - by Cookie and Kate

Basic Country Mustard - by Hank Shaw

Cilantro Mustard Seed Marinade

Mediterranean Roasted Vegetables and Barley Recipe - by Suzy at Mediterranean Dish

Carrot and Rye Berry Salad with Celery, Cilantro, and Marcona Almonds Recipe - by J Kenji Lopez - Alt on Serious Eats

Split Pea Soup - by Jaclyn at Cooking Classy

Wheat Berry Salad - by Ellie Krieger

Wheat Berry Salad by Vanessa Bays

Whole Grain

We use a mixture of Hard Red and Soft White flour to make this finely ground Pizza Flour. It has all the nutrition of a whole grain flour and a sweet robust flavor that holds up against the most creative pizzas. This flour is excellent in pastries as well!

Whole Grain

Emmer is one of three ancient grains from which modern wheat evolved. It has a coarser texture that is fabulous in scones and other recipes that need a good crumble. It also makes excellent sourdough and yest breads. It is lower in gluten than modern wheat and has a bright, sweet, nutty flavor.

Whole Grain

“Karma” Purple Barley is a Tibetan Hull-less Barley. Because the chaff is easily separated from the barley seed, it doesn’t need to be pearled like regular barley. Therefore it keeps the outer bran, increasing the fiber and antioxidant content of the grain. It has a fluffy texture in baked goods and has a slightly earthy flavor that pairs well with chocolate!

Whole Grain

Our Polish Danko Winter Rye makes a light, mild flour. It lends a slightly malty flavor to baked goods, and is an enzyme powerhouse for sourdough. Our family starter is made from and fed our Rye flour.

Whole Grain

Hard Red Spring Whole Wheat with a higher protein content for a more elastic dough. Makes a nutritious and flavorful addition to your favorite bread recipes!

Whole Grain

Soft White Wheat is our mildest whole wheat flour. It works well with almost any recipe calling for all purpose or whole wheat flour. This recipe makes excellent rolls great to go with soup or to use as burger buns- a staple in the Collins house!

Sifted Specialty Flour

Our Pasta Flour and Semolina are made from Khorasan wheat, an ancient relative of modern pasta grains. This is an excellent recipe from Eduardo Garcia of Montana Mex - it’s our favorite when using both Pasta Flour and Semolina.

Sifted Specialty Flour

Simple sifted Hard White Wheat to replace your grocery store all purpose flour. How awesome to know where, how, and by whom your flour has been grown! Here’s a stunner Gingerbread recipe from Sally’s Baking Addiction:

Whole Grain

This is the grain that started it all. We’ve grown Hard Red Winter Wheat for years and one day decided to grind some for ourselves. It is a nutritious alternative to regular flour an has much more flavor. This recipe for cookies is our family’s favorite!

Whole Grain

We stone grind our Naked Oats in order to provide a low gluten flour for our customers. Our Oat Flour is sweet with a hint of berry, and loaded with cholesterol fighting beta glucan and heart healthy fiber.

Bran is made of the more nutritious part of the wheat berry. Add to baked goods for an extra healthy boost of fiber, vitamins, and minerals.

Black Barley flour is a gentle blank canvas for baked goods, pancakes, and hot breakfast cereals. It helps remove cholesterol from the blood and has even more antioxidants than regular barley.