Cup For Cup Gluten-Flour Mix


If your experience with gluten-free treats has left little to be desired, we hear you! Spongy, crumbly, chalky. These words are often used to describe the texture of treats made without gluten. Our bakery has worked really hard to perfect their gluten-free flour mix and they’re sharing the recipe with you! This recipe uses weights to measure the perfect amounts of each ingredients, since baking is so scientific and since gluten-free flours are much pricier, we want you to get it right! Once all of the ingredients are mixed well, you can substitute this mix, cup-for-cup, with your tried and true recipes. It would also make a really nice holiday gift for anyone who is getting into gluten-free baking.

To make the flour mix you will need:
1.584 pounds white rice flour
.748 pounds tapioca starch
.704 brown rice flour
.528 pounds nonfat dry milk
.176 potato starch
.088 xanthan gum

Makes 5.1 pounds of flour mix.

Monster Cupcakes


Halloween is just a few days away and if you’re looking for treats to make with your little ghouls and goblins, take note from our bakery! They used our regular cupcake recipe, frosted them with orange and purple frosting (green would great too) and then made little monster faces on top. Using Dandies vegan marshmallows, Clif Kid fruit and veggie ropes and chocolate chips they were able to make eyeballs, antennae, teeth and other creepy features.


This makes a great activity for a Halloween party! Pre-cut the marshmallows and the fruit ropes and set out a bowl of chocolate chips. Let the kiddos frost their own cupcake and create a monster of their own. If you’re looking for an easy cupcake recipe, try our One Bowl Vanilla Cupcakes.


Molasses Crinkles


While we offer our made-from-scratch Molasses Crinkles year-round, we think they’re particularly special this time of year. With a crispier edge and soft middle, these little spicy treats will warm you from the inside out. The recipe is easy to make and pairs so nicely with our Pumpkin Spice lattes, which are on special for Co-op owners for a week! Think about adding these to your cookie exchange this year- your friends will be clamoring for the recipe!


To make these cookies you will need:
1/4 pound (1 stick) unsalted butter
1/4 cup molasses
1 cup sugar
1 teaspoon baking soda
1 egg
2 cups all-purpose flour
1/4 teaspoon salt
1 teaspoon cinnamon
1 teaspoon ginger
1 teaspoon allspice

Preheat oven to 325 degrees. With either a hand mixer or stand mixer, cream the butter, molasses, sugar and baking soda until light and fluffy, about 3 minutes. Add egg to mixture and cream for another 2-3 minutes. In a medium bowl whisk together the dry ingredient. Add dry ingredients to wet ingredients and mix on low for 1-2 minutes, until the dry ingredients are well incorporated. Place parchment paper on a cookie sheet and scoop spoonfuls of batter a couple inches apart. We recommend using a small ice cream scoop for uniform cookies. Sprinkle sugar on top of dough. Bake for 10-12 minutes or until the middles are set. Makes about 20-24 small cookies.


Cheese Boards 101: Imported Edition

The weather is chilly and the holidays are around the corner, entertaining guests will become more regular and the cooler temperatures demand heartier fare. Here are some tips for building a cheese board that is sure to wow! This version uses imported cheeses and if you haven’t already, be sure to check out our Local and Regional Edition.


When building a cheese board, there are several things to consider: of course the types of cheese you’ll serve, but also quantities and accompaniments become important. If you’re serving cheese as a precursor to a fabulous meal, plan on 1-2 ounces of cheese per person. If cheese is the main event, plan on 5-6 ounces per person.

One thing you’ll definitely want to consider when building a cheese board is having a variety of flavors and textures. Our imported board features a creamy triple-creme French cheese, a sharp and nutty grana padano from Italy, a sturdy but creamy gouda from Holland, a sharp and bitter cheddar with mustard seed from England and a buttery sheep’s milk manchego from Spain. Think about how you can incorporate cheeses that use cow’s, goat’s and sheep’s milk so that you can taste the difference in flavor.

While chowing down on big servings of cheese is always fun and delicious, it’s also important to serve accompaniments that provide balance to the flavors of your cheeses. We like to serve some sort of candied nuts for sweetness and crunch. It’s also a good idea to serve some sort of bread item, like crackers, bread sticks or sliced baguettes. For this board we used crispy rosemary and sea salt crackers. Some sort of sweet fruit or chutney also adds for a nice balance. We have just begun pomegranate season and the sweet, juicy seeds add a nice balance to salty cheeses. And because it’s both pretty and delicious we like to serve a piece of local honeycomb from Woodland Apiaries.

Here are few other helpful tips when building a cheese board:
-Don’t overcrowd your board. You want to make sure that there is enough room to serve a knife for each type of cheese.
-Remove cheese from the refrigerator about an hour before your guests arrive. Cold cheese won’t have as strong a flavor.
-Be sure to label your cheeses so that you don’t have to repeat yourself all evening.

Now come on and let Dalynne, our resident Cheese-monger, help you build that perfect cheese board!

Let’s Toast: Ghostly Milkshakes


Halloween is right around the corner and if you’re not into food that looks like amputated body parts, but still want a festive treat, these milkshakes are for you! These milkshakes can be made in a number of ways depending on the kind of celebration you’re having. Want something for the grown-ups? Add a bit of rum. Looking for a vegan option? Use coconut milk ice cream and soy whipped cream. Want to please the little ones? Anything without booze will do! The key to making these ghostly drinks is the chocolate faces painted on the inside of the jars.

To make these Halloween treats you will need:
2-4 tablespoons dark chocolate chips
a paint brush or wooden skewer
your favorite milkshake recipe

Either on the stove or the microwave, slowly melt your chocolate chips. If using a stove, use the lowest setting or a double boiler to melt the chips. If using a microwave, heat chocolate in 30 second increments, stirring well in between. Using either a small paintbrush or a wooden skewer paint ghostly faces on the inside of your glasses or jars and fill with milkshakes. Top with whipped cream and straw.

Vegan Pumpkin Bread

VeganPumpkinBreadThis new bread, made from scratch by our bakers is spicy, flavorful and contains no animal products. That’s right vegan friends of ours- this bread was made with you in mind. Pumpkin offers a ton of moistness on its own and with a bit of oil, you won’t even miss the eggs and butter used in traditional sweet bread recipes. You can easily double the recipe and freeze one for later, but odds are you’ll just want to have two loaves on hand because it’s so tasty.

To make this pumpkin bread you will need:
1 cup all-purpose flour
3/4 cup whole wheat flour
1 cup brown sugar
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1/4 teaspoon cloves
1 cup pumpkin puree
1/2 cup safflower oil
2 tablespoons maple syrup
3 tablespoons water
1/2 cup pepitas (pumpkin seeds)

Preheat oven to 350 degrees. Grease and flour a loaf pan. In a large bowl whisk together the flours, sugar, baking soda, baking powder and spices. In a separate bowl whisk together the pumpkin, oil, maple syrup and water. Add the wet ingredients to bowl of dry ingredients and stir to combine. Stir in pepitas until well incorporated. Pour batter into prepared loaf pan. Sprinkle some more pepitas on top. Bake for about 45 minutes or until a toothpick inserted into the center comes out clean. Let cool for about 15 minutes before removing bread from the pan. Let it finish cooling on a cooling rack.

Meet the Makers: Julene Ewert


“You’re pretty much all whimsical,” Ian (9) says to his mom, Julene, when she’s asked to describe her work in a few words. Her brightly colored paintings line the mantle in her studio and it’s clear to see that Ian is correct. A circus themed mixed-media creation is one of Julene’s favorites. She uses vintage ephemera collected  from thrift shops and books from the recycling center as a background for a lot of her work, taking nostalgic pieces and reviving them in collages. This particular piece of work uses maps and pages from an old accounting ledger.


With roots in Troy, ID, Julene thinks the Palouse is a great place to run her business. “There is great energy here and it’s a really supportive place for artists.” Julene has been in the design field for over 20 years. She earned a Bachelor of Fine Arts degree at University of Idaho with a dream to work for Hallmark.  She began her design and advertising career in Colorado where she created ads, billboards and book covers. And when she eventually made her way back to the Palouse in 1998, she began working with local clients who she still designs for today. Locally she works with the Palouse Choral Society and the Hemingway Review, among others and lends her talents to teaching classes at Rendezvous for Kids, the Troy Public Library and Moscow Day school for kids and adults, alike.


When it comes to her process for creating, Julene is dedicated to sketching (almost) every morning. It’s during this time that she can create characters, flesh out ideas and clear her head. She said she sometimes has a plan for what she’s going to create, but other times lets the colors and vintage paper items lead the way. Julene says that she’s inspired by “the things that make you happy as a kid” and that her son, Ian is the biggest inspiration.


She’s been making greeting cards since 1993 with materials like ribbons, paint, paper and metal and translated that into bigger paintings and drawings. She now has a representative who takes her cards across the globe, which has given her access to sell in places like Nieman Marcus and Harrod’s department store in London. Her brightly colored designs have remained true to her heart over the years she has most recently been picked up commercially by Pier One, Home Goods and World Market and will hopefully have items available for purchase this holiday season. Julene has been guided by the quote, “She believed she could, so she did,” and clearly the belief in herself has lead to all her success.


Julene is also an inspiration herself. Her son, Ian is following in his mom’s footsteps and has begun an art business of his own called Tiny Treehouse Art. He makes collages and abstract paintings, as well and shares a booth with Julene at the Moscow Farmers Market. You can find Julene’s cards here at the Co-op, as well as other shops and departments stores around the country, and she let us know that one of her next big projects is creating a children’s book with an author from Troy. To learn more about Julene and he work click here.

Traditional Pumpkin Pie Recipe


You’ve crunched through the leaves, picked out your Jack-O-Lanterns and turned on your heat for the first time in months. Those are all signs that it’s probably time to start your fall baking! Our traditional pumpkin pie recipe is creamy and spicy with a crust that’ll melt in your mouth. You can simplify the process with canned pumpkin, or you can take your baking to the next level and make your own puree (no judgement either way).

To make our traditional pumpkin pie you will need:
For the crust:
1 1/4 cups all purpose flour
1/2 cup butter, chilled and cut into cubes
1/4 teaspoon salt
1/2 teaspoon sugar
1/4 cup ice water

For the pie filling you will need:
1 cup pumpkin puree
2 eggs
2/3 cup brown sugar
2 tablespoon maple syrup
1 teaspoon cinnamon
1 teaspoon ginger
1/4 teaspoon cloves
2/3 cup half and half


For the crust:
In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs, either with a pastry cutter or two knives. Stir in water, a tablespoon at a time, until mixture forms a ball. Wrap in plastic and refrigerate for 4 hours or overnight. Roll dough out to fit a 9 inch pie plate. Place crust in pie plate. Press the dough evenly into the bottom and sides of the pie plate.

For the filling:
Preheat oven to 350 degrees. In a large bowl or in the bowl of a stand mixer, mix the pumpkin, eggs, brown sugar, maple syrup and spices together until well combined. Pour in the half and half and stir until incorporated. Pour filling into unbaked pie shell and baked for 40-45 minutes or until a toothpick inserted comes out clean. Let cool before slicing and serving.

Let’s Toast: Vegan Pumpkin Spice Creamer


If you’re not part of the pumpkin spice craze yet, then gather ’round. This vegan coffee creamer recipe is sure to make you a follower. Unlike other commercial coffee creamers, this one is made with almond milk, maple syrup, real pumpkin (imagine that!) and variety of fall-friendly spices. Whip up a batch and keep it  in the fridge all winter long. You can even make your own pumpkin puree from scratch with our recipe here. Feel free to adjust the sweetness and spice levels to your own tastes, but this is the version we found to be the most flavorful.

2 cups unsweetened almond milk
3 tablespoons pumpkin puree
3 tablespoons maple syrup (the real stuff)
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1/4 teaspoon cloves
1 teaspoon vanilla

Put all the ingredients in a pan over medium heat and whisk until incorporated. Let cool slightly and pour into a jar. Before adding to coffee give it a good shake!