Clean Water Kitchen: Kernza(R) Recipes from Sandra Thielman

We teamed up with our local friends and kitchen extraordinaires to share a few Kernza(R) recipes straight from the shores of Lake Pepin! Sandra Thielman from Smiling Pelican Bakeshop created Mother Earth (English) Muffins and Kernza(R) Kutchen.

Try them at home and share your experience with us to win a Kernza(R) prize package from Perennial Pantry and Minnesota Institute for Sustainable Agriculture!

Sandra Quote banner.png

Mother Earth (English) Muffins

Created by: Sandra Thielman, Smiling Pelican Bakeshop

 
 

Recipe: Mother Earth (English) Muffins

Makes 8 large or 16 small muffins

Ingredients:

  • 274g Milk (75 degrees)

  • 247g Ripe Levain

  • 22g Oil

  • 200g All-purpose flour

  • 75g Kernza(R) flour

  • 25g Sugar

  • 5g Salt

  • 11g Dry Yeast—Instant

  • 22g Coarse Cornmeal (for dusting)

  • Unsweetened Cocoa (optional)

Instructions:

  1. Place milk, levain, and oil in mixer bowl.

  2. Combine dry ingredients (flour, sugar, salt, and yeast) & add to mixer bowl.

  3. Mix with dough hook for 6-8 minutes, stopping to scrape sides and bottom of bowl. Mix until there are no lumps.

  4. Let mixture rest in bowl until it has doubled in size and is bubbly. (Approx ~ 1 hour)

  5. Prepare muffin pan by liberally greasing and dusting with cornmeal.

  6. Portion mixture into muffin pan. Fill only 1/3 of each muffin mold

  7. Cover the filled muffin pans and let rest until mixture has almost filled each mold.

  8. Lightly dust with cornmeal.

  9. Place in oven at 425 degrees (with steam if able) and bake 5 minutes.

  10. Drop the oven temperature to 350 degrees and bake for ~20 additional minutes. The internal temperature should be at least 203 degrees.

  11. Turn out muffins on a cooling rack and enjoy!

  12. Optional “Love Muffins”: Make a stencil with an old container lid in the shape of a heart (or anything else you fancy) and place it over each muffin mold after dusting it with cornmeal. Lightly dust cocoa powder over each stencil.

Share your Kernza(R) baking experience with us! Email photos and reactions to info@lakepepinlegacyalliance.org

Kernza Kuchen

Created by: Sandra Thielman, Smiling Pelican Bakeshop

 
 

Recipe: Kernza(R) Kutchen

Makes 1 Pan (9”x9” Square or 10” Round)

Crust Ingredients:

  • 1 1/4 c. Kernza(R) flour

  • 2 T. Sugar

  • 1/2 tsp. Baking Powder

  • 1/4 tsp. Baking Soda

  • 1/2 c. Butter

  • 1 Egg

  • 1/4 c. Sour Cream

Filling Ingredients:

  • 3-4 c. of fruit (your choice!)

  • 2 Eggs

  • 1/2 c. Sugar

  • 2 T. Cornstrarch

  • 1 c. Half & Half

  • 1 tsp. Vanilla

  • Pinch of salt

Instructions:

  1. Grease pan with non-stick spray.

  2. Mix dry ingredients together (flour, sugar, baking power, & baking soda)

  3. Cut butter and rub into the dry mixture.

  4. In a separate bowl, mix egg and sour cream. Then add to the dry ingredients.

  5. Place the combined crust mixture into grease pan and pat evenly across the bottom and up the sides. If mixture sticks to your fingers, then dampen your fingers with water and persist!

  6. Add fruit on top of crust. You can use frozen or fresh. Larger fruit will need to be cut into chunks beforehand.

  7. Mix the rest of the filling ingredients together in separate bowl: eggs, sugar, cornstarch, half & half, vanilla, and salt. Then, pour filling over fruit in the pan.

  8. Bake at 400 degrees for 10 minutes.

  9. Lower temperature to 350 degrees and continue baking until filling is set. Approx. ~ 30 minutes.

  10. Cool before cutting & Enjoy!

Share your Kernza(R) baking experience with us! Email photos and reactions to info@lakepepinlegacyalliance.org