Our recipes with freshly ground flour on real stone millstones sold in our shop.

Buckwheat pancake

Here is the recipe that appears on the buckwheat flour packets:

  • 1 cup of buckwheat flour from Moulins de l’Isle-aux-Coudres
  • ½ tsp. teaspoon soda (baking soda)
  • ½ tsp. teaspoon of salt
  • About 1 1/3 cups of water

Add about ¾ cup of water and beat well to avoid lumps. Add the rest of the water. The dough can rest for a few hours, even half a day. If it thickens, add a little water. Cook on a very hot cast iron griddle or a regular frying pan at medium temperature. Makes about 4 large patties.

The construction site pancake

Here is the recipe that appears on the wheat flour packets:

  • ½ cup of 85% whole wheat flour from Moulins de l'Isle-aux-Coudres
  • ½ cup white flour
  • ¾ cup of milk
  • ¾ cup of water
  • 1 egg
  • 1 pinch of salt

Mix the two flours well. Add the water, milk, egg and salt. Stir until smooth. Cooking in a cast iron skillet is recommended.

The Crooked Pâté

  • 1½ cups 85% whole wheat flour from Moulins de l’Isle-aux-Coudres
  • 1½ cups white flour
  • 1 C. teaspoon baking powder
  • 1 C. teaspoon of salt
  • ½ lb of fat
  • 1½ cups of water
  • 2½ lb ground pork
  • ½ lb ground beef
  • 1 medium onion
  • ½ cup of water
  • Salt and pepper

Mix flour, salt and baking powder in a bowl. Add the fat and water. Brew. In a cauldron put the pork, beef, chopped onion, water, salt and pepper. Cook over low heat for 15 minutes. Knead the dough and cut it into a 6in circle. Place the cooked meat in the center and fold over one side. Make a border. Beat an egg with a little milk and brush the top of the pâté. Bake at 350°F for 30 minutes.

The bran muffin

This recipe was available in the store during the 2012 season.

Preparation: 30 min, cooking: 20 min, Servings: 12

  • 1¼ cup (315 ml) 85% whole wheat flour from Moulins de l'Isle-aux-Coudres
  • 1½ tsp. teaspoon (7 ml) baking powder
  • ½ tsp. tsp (2 ml) baking soda
  • ¼ tsp. tsp (1 ml) salt
  • 1½ cups (125 ml) raisins
  • 1½ cups (375 ml) wheat bran
  • 1¼ cup (315 ml) milk
  • ¼ cup (65 ml) vegetable oil
  • 1 egg
  • ¼ cup (65 ml) molasses

Preheat the oven to 400°F (200°C). Oil the muffin molds or line them with paper liners. In a medium bowl, combine the bran and milk. Let sit until the cereal is softened. In a large bowl, mix the flour, baking powder, bicarbonate of soda, salt, and raisins. Add the oil, molasses and egg to the bran mixture and stir well. Pour the liquid ingredients over the dry ingredients and stir just enough to moisten the dry ingredients. Divide the batter evenly among the 12 muffin molds. Cook for 20 to 25 minutes. or until a toothpick inserted in the center comes out clean. Unmold and serve hot.

Homemade bread

This recipe was available in the store during the 2012 season.

Preparation: 30 min, cooking: 55 min, portions: 5, Maceration: 4h30 rising time

The yield for this recipe is approximately 5 medium loaves, depending on the size of the molds used.

See the recipe

Rye shortbread cookie

  • 1 cup of margarine
  • 1/2 cup brown sugar
  • 1/2 cup sugar
  • 1 egg
  • 1/2 tsp soda
  • 1/4 tsp. teaspoon of vanilla
  • A pinch of salt
  • 2 cups rye flour
  • 1/2 cup 85% wheat flour

Mix the first 4 ingredients in a mixer.

Add the next 3 ingredients to the first mixture.

Add the flour. Mix with a mixer and finish by hand.

Make a small roll with wax paper.

Place in the refrigerator for about 30 minutes.

Cut and cure at 325 °C for 10 minutes.

Buckwheat hull processing

Untreated buckwheat hulls may contain traces of flour. It is therefore advisable to treat it before using it to make pillows or cushions or for any other personal use.

We suggest you sift it and put it in the oven at low temperature, for about 15 minutes.

Warning: It is not recommended to place objects made with buckwheat hulls in water, in the refrigerator or in the microwave.