Thank you to the University of Colorado at Colorado Springs SWELL Team and Nanna Meyer for creating these amazing flyers all about grains that can grow here in Colorado. Please feel free to download and share with attribution - tag @UCCSGrainSchool on Instagram or Facebook and @ColoradoGrainChain if you hand these out at an event!
All About Gut Health
What are probiotics and prebiotics? How can you tell if you are experiencing signs of an unhealthy gut? What does it mean to have a healthy gut? This handout explains it all.
Baking With Whole Grains
This handout is your one-stop-shop guide to different varieties and the best way to use them. Some grains are better for pasta, some better for bread. This helps you navigate the varieties you’ll see at the farmers market or your local grocer and use them in your kitchen.
Blue Corn Tortilla
Colorado Millet Porridge
Flaking, Milling & Roasting Grain
Learn more about the tools that turn lift grains to new levels and how it changes the way the grains can be used in your kitchen.
Heritage Grain Pancakes
Try this recipe on a restful Sunday morning. Wanting to experiment with Colorado grown grains? Try using blue, white, or yellow corn meal from Bow & Arrow Brand, a Ute Mountain Ute tribe owned enterprise in Towaoc, Colorado. 
How to Make a Sourdough Starter
Did you take home sourdough starter from our Roadshow? Here’s how to feed and maintain it!
How to Nixtamalize Corn
To make corn digestible, nixtamalization is necessary. You can use wood oven ash or calcium lime (not lime juice) to soak the corn overnight. It will soften the corn for tortillas, masa and more!
Maize: The Last Corn
Read about the origins of maize (corn), nutritional benefits, complimentary ingredients for your garden and kitchen. This handout includes a recipe for Three Sisters Succotash.
Pumpkin Plum Bars
Quinoa & Winter Squash Porridge
Sunday Posole
Use Ute Blue Mountain corn for this recipe!
Swiss Muesli
Swiss Wallis Sourdough Rye & Spelt Bread
White Sonora
White Sonora has traditionally been used by the Hispanic and Native Americans to make pinole and wheat berry-tepary bean stews. The Tohono O’odham Native Americans were some of the first to use this crop. 
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