Use black quinoa to make East Coast crab cakes, salad, and banana nut bread.
Use spelt to make chocolate cupcakes, potato rosemary biscuits, and stuffed cantaloupe fruit salad.
Learn to use freekah to make muffins, cereal, pancakes with a peaches-and-cream topping, and the ultimate hot...
Chef Brad uses black barley to make thai pudding, stir fry, and cabbage salad.
Chef Brad's favorite "supergrain," quinoa, is the perfect grain for sneaking nutrition into your favorite foods. Learn...
Flax and Chia Seed
Learn to make flax seed bread, roasted garlic chia seed mashed potatoes, and other grain-infused recipes.
Fuse amaranth with oat granola, cookies, and protein bars.
These tasty new recipes combine Kamut and lentil into soup, breakfast cereal, croutons, and Caesar salad.
Make delicious meatballs with brown rice and roasted tomato sauce and brown rice olive bread.
Learn how to sprout barley and fuse it with salad, pancakes, flat bread, and even ribs!
Infuse your favorite breakfast foods with kaniwa and learn how to make coconut waffles, fruit salad, and the perfect...
Hard Red Wheat
Learn how to fuse hard red wheat with bread, pinto beans, and potatoes.
Sorghum Gluten Free Recipes
Make a sorghum green bean salad, sorghum chili with beans, and double-baked sorghum biscotti cookies dipped in...
Chef Brad shows how to fuse quinoa with a fruit salad, bread, and meatloaf.
Learn to fuse kamut with blueberry pancakes, wholegrain muffins, and fruit salad.
Fuse teff with a two different kinds of pizza and a salad.