Chef Brad uses black barley to make Thai pudding, stir-fry, and cabbage salad.
Use red quinoa to make stuffed red peppers, breakfast frittatas, and stuffed croissants.
Flax and Chia Seed
Learn to make flax seed bread, roasted garlic chia seed mashed potatoes, and more.
Fuse amaranth with oat granola, cookies, and protein bars.
Use kamut to make pizza dough with pistachio pesto, pistachio pasta salad, and risotto.
Make brown rice olive bread to accompany delicious meatballs with brown rice and roasted tomato sauce.
Learn how to sprout barley and fuse it with salad, pancakes, flat bread, and even ribs.
Infuse your favorite breakfast foods with kaniwa: 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 and double-baked sorghum biscotti cookies dipped in chocolate--all gluten free!
Chef Brad's favorite super grain, quinoa, is the perfect grain for sneaking nutrition into your favorite foods. Learn...
Learn about the ancient Egyptian grain kamut and how to fuse it with blueberry pancakes, wholegrain muffins, and fruit...
Learn about teff, an Ethiopian super grain that is one of the smallest grains in the world--but what it lacks in size,...
Learn to make homemade wheat bread with Chef Brad.
Fuse amaranth with cookies, crispy treats, and spinach salad.
Use barley to make delicious bread, salad, soup, and a side dish.
Learn to fuse millet with sliders, rigatoni, and a salad.
Chef Brad shows how to fuse popcorn with cornbread, chile relleno, and salad.
Fuse farro with bread, risotto, grilled vegetable salad, and torte.
Learn to fuse buckwheat with salad, rustic bread, and fried buckwheat pancakes.