If you told me 10 years ago that I would be living in Wisconsin, I probably would’ve thought you were crazy. But now that we live here, I seriously couldn’t see our family living anywhere else right now.
I’m a big believer in things happen for a reason and realize now that everything over the past 10 years really has happened as it was supposed to. Getting married, having children, moving to Washington from Los Angeles, quitting my job, falling in love more with cooking, feeding my family and eating healthy, the farmers markets, fresh produce, learning about CSAs and agriculture and then having to leave Washington to move to Wisconsin, America’s dairyland, and finding myself in the most vibrant small town city, Madison, where farm to table takes on a whole new meaning.
I think it’s so awesome that we are living in a time now where people really care about where their food comes from, how it’s grown, how animals are raised and treated, and what they are fed. From dairy, to beef to chicken to wheat, people care.
People want to know.
You guys, I’m so happy to tell you about 
I seriously think this is the coolest thing ever and love what White Lily and Shepard’s Grain are doing.
The farmers who grew the wheat from my bags of flour are from Reardan and Colfax, Washington. And some history from one of the farmers who grew the wheat: his grandparents came from the Ukraine to South Dakota in 1874. Started a colony farm at Picher Creek, Alberta Canada and then, in 1960, they moved to Reardan, WA and started the Spokane Hutterian Brethren farm with their families. They believe in being a sustainable food producer and have been in the farming business for over 50 years in the USA.
Amazing!
The first thing I baked with my flour, and I baked with my White Grape Seed flour first, was biscuits. Come on, we’re talking White Lily flour here remember?
These biscuits were amazing! Flavorful, flaky and delicious!
I used 
For me, the true test of a great tasting flour is bread. This time, I made a quick bread . . because it’s summer and we always need a loaf for the mornings. Slather on some butter and your favorite strawberry preserves or eat with bread with fresh berries.
It’s divine!
And this time, I used my White Lily Wheat flour.
This bread is slightly sweet and packed with almonds. I loved it so much.
I hope you give White Lily flour and this bread a try!
Almond Wheat Bread
Ingredients
- 2 cups White Lily Wheat flour
- 1 cup firmly packaged light brown sugar
- ½ teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup almond milk
- 2 eggs
- 8 tablespoons 1 stick unsalted butter, melted and cooled
- 1 teaspoon vanilla extract
- ½ cup sliced almonds
Instructions
- Preheat an oven to 350°F. Lightly grease a standard sized loaf pan and line with parchment paper.
- Using a large mixing bowl, whisk together the flour, brown sugar, ginger, cinnamon, baking powder and salt. Using a separate medium sized mixing bowl, mix together the almond milk, eggs, butter and vanilla. Slowly add the almond milk mixture to the flour mixture and, using a rubber spatula, stir until just combined. Do not over mix. Add the sliced almonds and gently mix one more time.
- Pour the batter into the prepared loaf pan and bake for 60 minutes, or until golden brown and a tester inserted comes out clean. Transfer to a wire rack and let cool for at least 10 to 15 minutes before slicing. Enjoy!
Disclosure: This is a sponsored post. I am honored to be a White Lily Brand Ambassador for this upcoming year and to help spread the word about their new line of premium flours. All opinions expressed here are 100% my own. Thank you so much for supporting me in partnering with the brands that I use and love.
