Easy Cinnamon Buns

These tasty and quick cinnamon buns are an easy alternative to regular cinnamon buns.  This recipe still gives you a hearty bun, without having to spend all day baking.

 

 

Ingredient Notes

This recipe has been tested with both regular milk and buttermilk, and results were consistent.

Easy Cinnamon Buns

 

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Easy Cinnamon Buns
Course Baking
Prep Time 15 min
Cook Time 25 min
Passive Time 10 min
Servings
buns
Ingredients
Filling
Course Baking
Prep Time 15 min
Cook Time 25 min
Passive Time 10 min
Servings
buns
Ingredients
Filling
Instructions
  1. Preheat oven to 400F; prepare your 12-cup muffin pan by greasing it with cooking spray.
  2. In an electric mixer bowl, add both flours, baking powder, salt, cinnamon, and nutmeg. Turn mixer on until the dry ingredients are well combined.
  3. With the mixer on low, add the cubed butter and continue mixing until it resembles coarse crumbs. Add the milk and mix until a dough forms into a ball that comes away from the side of the ball. Turn dough onto floured counter and let rest for 5 minutes.
  4. While the dough rests, melt the butter for the filling. Combine the brown sugar and the spices.
  5. Cut the dough in 2 equal parts and let rest for 10 minutes. The filling recipe above is enough for both halves.
  6. Once the dough has rested, roll the first half into a rectangle that is approximately 8"x 12". Brush dough with melted butter, getting as close as possible to the edges. Sprinkle with half of the brown sugar/spice mixture.
  7. Beginning with the long edge closest to you, snugly roll the dough together. Once you've finished, pinch the raw edges together to seal the roll. Cut the long roll into 6 equal pieces, each one approximately 2" in length. Place in greased muffin tin. Repeat the previous two steps with the remaining dough.
  8. Peel the outermost layer of each roll out and curl the edges under, so they begin to look like roses. You don't have to do this step, but it does add to the overall appearance once they've been baked.
  9. Bake in 400F oven for 25 minutes. The buns will be a lovely golden brown!
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Whole Grain Storage

Whole Grains Storage

Whole grain storage methods are important to consider to best minimize spoilage and food waste. The bags that most flours and dry goods come in aren’t suitable for longer term storage. Your best bet is to transfer your product into more air tight containers. Dry goods such as rice and oats should also be stored in air tight containers in a cool dry place to maximize their shelf life and minimize food waste and spoilage.

OatsHow should your store whole grains?

Store your whole grains in air tight containers in a cool dry place. This may mean pouring flour from the bags you buy them into new plastic or glass containers. Flours and meals will last 1-3 months in your pantry or up to 6 months in the freezer. Whole intact grains will keep for 6 months in your pantry or up to a year in the freezer.

Great storage options: Large Rubbermaid, Tupperware, or other plastic food storage containers, glass mason jars, OXO Pop-Top containers.

Do I have to store whole grains in the fridge or freezer?

No! As long as you keep your whole grains in air tight containers and in a cool dry place they should be just fine. The only exception to this rule is wheat germ, which should be kept in the fridge once it has been opened.

Check out our Resources Page for more information about whole grains and our Recipe Page for fun ways to add more whole grains into your diet.

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Greek Barley Salad

This colourful Greek Barley Salad is packed full of fibre and veggies. Using barley as the base to this salad has the benefit of giving it a huge nutritional punch while also being easy to prepare.

Greek Barley Salad

Ingredient Notes

The recipe is very versatile. You can use pot or pearl barley to make this salad and feel free to make extra barley to freeze for future use. Any veggies you have on hand can be added or substituted to make this salad your own. We strongly recommend making the salad dressing in a mason jar so that you can shake to mix the ingredients well – this is a fun task for kids too!

Greek Barley Salad

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Greek Barley Salad
This colourful Greek Barley Salad is full of veggies and packs a nutritional punch. Serve it as a dinner side or as part of a healthy lunch.
Course Salads, Side Dish
Cuisine Greek
Prep Time 50 minutes
Cook Time 40 minutes
Servings
Ingredients
Ingredients
Dressing
Course Salads, Side Dish
Cuisine Greek
Prep Time 50 minutes
Cook Time 40 minutes
Servings
Ingredients
Ingredients
Dressing
Instructions
  1. Combine barley with 2 cups of water and cook until tender (about 40 minutes).
  2. Meanwhile, combine salad dressing ingredients in a mason jar. Shake and set aside.
  3. When barley is cool, combine with cucumber, onion, pepper, and baby tomatoes in a large bowl.
  4. When ready to serve, pour dressing over salad and mix to combine.
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Whole Grains: Wheat

Whole Grains: Wheat

A single grain of wheat consists of three parts: the germ, the endosperm, and the bran.

Wheat Kernel

Combining these different parts creates different flours:

White flour: is made up of only the endosperm.

Whole wheat flour: is made up of the endosperm and the bran.

Whole grain flour: is made up of all three parts: the germ, the endosperm, and the bran.

Nutrition

Each part has different nutritional value and contributes something different to our health, making the anatomy of a wheat kernel very important:

Endosperm: makes up most of the grain and is the plant’s primary source of energy.  It is also considered a simple sugar and is digested and metabolized very quickly in our bodies.

The bran: is the second largest part of the grain kernel and holds the majority of the fibre in a wheat kernel.  The bran also contains a variety of essential fatty acids, which also makes it susceptible to rancidity.  To prevent it from going rancid too quickly, you can store it in the fridge.

The germ: is the smallest part of the grain, and contains the living part of the grain.  You can buy and bake with wheat germ to add more nutritional value.

Both the germ and the bran are separated from the endosperm during wheat processing and then added back in to create different flours.  Removal of the germ and the bran dramatically changes the nutritional value of the grain.

Uses

All parts of the wheat kernel can be used in a variety of ways:

All varieties of wheat flour can be used in baking and white flour is used in some cooking applications as well.  Wheat bran and germ by themselves can be added to cereals to give additional nutritional value. They can also be used in baking, by substituting part of the white flour measurement with wheat bran or wheat germ.

White flour is most popular and provides the best tasting end product, in most cases.  Anything from cookies to cakes to breads and doughs will have more palatable end products with white flour.  Adding whole wheat flour in place of some all purpose flour in a recipe may add a little more nutrition to some recipes, without affecting the taste too much.   Whole grain flour is probably the most difficult flour to incorporate, however, it does make a very hearty loaf of bread!

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