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 Milling Small Grains

  

 

 


 

 

Trying to find out about making my own flour. 

Has anyone used this?

 

 

 

 

 

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Ingredients

1 large winter squash (about 2 1/2 pounds), such as butternut,

buttercup or kabocha; peeled, seeded and cut into 2-inch pieces

2 medium onions, peeled and quartered

3 garlic cloves, peeled

2 tart, firm apples, peeled, cored and quartered

2 tbsp extra virgin olive oil

Salt to taste

Red chili powder to taste

4 to 5 cups vegetable broth

 

Directions

Preheat oven to 400°F. In a large roasting pan, toss the squash, onions, garlic and apples with the oil to coat.

Season well with the salt and chili.

 

Roast, stirring every 10 minutes, until the vegetables are fork tender and lightly browned, about 40 minutes.

 

Put half of the vegetables and 2 cups of the broth in a food processor and purée until smooth. Repeat with

 the remaining vegetables and broth. Return puréed mixture to the pot. If the soup is too thick, add more broth.

Correct the seasoning and heat to a simmer.


Ingredients

1 cup walnut pieces

2 cups cilantro leaves, washed, drained and stemmed

1 green jalapeño pepper, seeded and chopped

1 tsp salt, or to taste

2 tbsp cider vinegar

 

Directions

Put the walnuts in a food processor and grind until fine.

 

Add the cilantro, jalapeño pepper, salt, vinegar and 2 to 3 tbsp of water and blend. Blend in a little more water if necessary to make a thick sauce. Taste and correct the seasoning, adding more salt if necessary.