Savory Multigrain Recipes


Chicken & Multigrain Dumplings

(This recipe comes from Jenny Emerson)


1 pound Chicken Breast

2 Teaspoons Olive Oil

1 1/2 Qt. Chicken Stock

2 Cups roughly chopped Celery

2 Cups roughly chopped Carrots

1 Cup chopped Red Onion

6 TBSP. NanaCakes Multi-Grain Mix

*Optional 1 Cup Wheat Beer (can increase chicken stock to 2 Quarts if you don’t want to use beer)

 1 Cup Frozen Peas

1/4 Cup coarsely chopped Italian Parsley

Ground Black Pepper

1. In a Large stock pot...Heat 1 Qt of Chicken Stock to a gentle simmer.  Keep covered so stock doesn’t reduce.

2. In a Large sauté pan...Heat 2 Tsp. of olive oil over      medium heat.  Sauté the chicken breast on both sides. 

3. Place chicken breast in simmering stock to poach for 20 minutes.  Then remove the chicken and place on a cutting board to cool.  Chop the chicken into bite size pieces.  Make sure to put the lid back on the stock.

4. Return heat on Large sauté pan...Add onion, celery and carrot.  Season mixture with freshly ground pepper (3-5 good grinds).  Sauté for about 5 minutes then add in 1 TBSP of Multigrain NanaCakes at a time. (6 TBSP total) 

Stir constantly and scrap bottom of pan.  Make sure not to burn mixture.

5. Add 1 cup of Wheat beer to the vegetable mixture.  Then add a ladle of chicken stock.  Stir and then add all of vegetable mixture and chicken back to Large stock pot.

6. Increase heat  and bring entire pot back to a gentle simmer. 

7. Make the dumpling batter.  Gently mix with a wooden spoon just until the dough is mixed but don't over mix or your dumplings will be too dense.


Multigrain Dumplings

2 Cups NanaCakes Multi-Grain Mix

3/4 Cup Water

1/4 Cup coarsely chopped Italian Parsley

2 Tbsp. Melted Butter

8.   Use a spoon and scoop inch size clumps/ balls of dough onto the surface of the stew.  The dumplings will increase in size while they cook.  Once all the dumplings are in the pot, cover and simmer.  Try not to peek while dumplings are cooking so they get fully cooked. Let dumplings simmer for 15 minutes.

9. Gently stir in 1 cup frozen peas and 1/4 cup parsley.  Season with ground pepper

Club Crepe De CanteGril

Delicious South American Recipe



Make One batch of NanaCakes Multigrain Crepes.

Cool on a baking rack at room temperature. 

All ingredients should be cool or at room temperature.

Place 1st crepe on serving plate. Top with 6-8 oz. of thinly slice ham.

Add 2nd Crepe and top with greens. Arugula or Butter Leaf lettuce work well.

Add 3rd Crepe and top with tomato slices. Remove seeds if they are runny.

Add 4th Crepe and top with boiled egg slices. 3 large eggs are about right.

Add 5th Crepe and top with 6-8 oz. of thinly sliced turkey.

Add 6th Crepe and top with mashed avocado. Sprinkle with 4 strips of crisp bacon crumbles.

Add 7th Crepe and spread 4 oz. of softened cream cheese.

Garnish with sprouts and cherry tomatoes.

To serve, cut in wedges. Serve salad dressing on the side. We like balsamic vinegar and oil, but Ranch and Italian are also good.

Makes 6 to 8 servings. 

Make any variation your heart desires.  The possibilities are endless!

Corn Cakes


Mix together:

1 large egg

1 cup corn kernels (approx. 2 ears corn)

1/3 cup milk

1/3 cup NanaCakes Multigrain mix

1/3 cup corn meal

1 small can green chilis drained

1/2 cup grated Colby or Cheddar cheese

1 Tbsp. Oil

1/4 tsp. salt

1/4 tsp. pepper


Cook in an oiled skillet preheated to medium to medium high heat.  We use half olive oil and half butter in the skillet.

Makes 9-  3 1/2 inch cakes.  Serve warm or at room temperature.  Can be made ahead.  They reheat well.  Thawed coarsely chopped frozen corn can be substituted for fresh corn. 

To serve as appetizers make smaller.  Serve with savory tapenade, spicy chutney and soft goat cheese on the side.  Also great for breakfast with salsa!