Ramona Farms, Whole Wheat Flour - Sweetgrass Trading Co1

Ramona Farms, Whole Wheat Flour

Hejel Chui – Stone Milled Pima Club Whole Wheat Flour

Product is processed and packed to order. Low gluten. Try in muffins, quick breads, and even tortillas.

Ingredients: Pima Club wheat

Hejel Chui – Stone Milled White Sonora Whole Wheat Flour

White Sonora was the predominant wheat variety grown in the Desert Southwest until the 1940’s. The cultivation of wheat by the Akimel O’odham (The River Pimas) was the dawning of Arizona’s flourishing agricultural economy.

This product is packed to order, Low gluten. Try this flour in muffins, quick breads, and even try making wheat flour tortillas.

Ingredients: White Sonora wheat

Recipes




Pima Cornbread

Ingredients:
 2 tsp Butter
 1 cup 60 day Pima Corn
 1 cup Milk
 1 Egg beaten
  cup Vegetable oil
 2 tbsp Organic agave nectar, to taste
 1 cup Pima Club Wheat Flour
 3 tsp Baking powder at sea level (reduce amount by 1/4 tsp at 5000 feet and by 1/2 tsp at 10,000 feet)
 ½ tsp Salt

Directions:
1

Preheat oven to 400 degrees. Butter the bottom & sides of an 8 inch round pan.

2

In a medium sized mixing bowl combine corn four, milk, egg, oil and agave. In a separate bowl mix together wheat flour, baking powder and salt.

3

Make a well in the middle of the wheat mixture and pour in the moist corn mixture. Fold the ingredients together until well combined.

4

Scrape batter into prepared pan and bake on the middle rack of the oven for 20 to 25 minutes until a toothpick or knife inserted in the center of the cornbread comes out clean.

5

Cut into wedges and serve warm.

Makes 4 to 6 servings

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Ingredients

Ingredients:
 2 tsp Butter
 1 cup 60 day Pima Corn
 1 cup Milk
 1 Egg beaten
  cup Vegetable oil
 2 tbsp Organic agave nectar, to taste
 1 cup Pima Club Wheat Flour
 3 tsp Baking powder at sea level (reduce amount by 1/4 tsp at 5000 feet and by 1/2 tsp at 10,000 feet)
 ½ tsp Salt

Directions

Directions:
1

Preheat oven to 400 degrees. Butter the bottom & sides of an 8 inch round pan.

2

In a medium sized mixing bowl combine corn four, milk, egg, oil and agave. In a separate bowl mix together wheat flour, baking powder and salt.

3

Make a well in the middle of the wheat mixture and pour in the moist corn mixture. Fold the ingredients together until well combined.

4

Scrape batter into prepared pan and bake on the middle rack of the oven for 20 to 25 minutes until a toothpick or knife inserted in the center of the cornbread comes out clean.

5

Cut into wedges and serve warm.

Makes 4 to 6 servings

Pima Cornbread