• Preheat the oven to 350 degrees Fahrenheit.
• Mill your wheat berries into a fine flour.
• Mix together in the mixer all of the ingreditents until incorporated.
• Let the dough sit on the counter for 15 minutes. This will allow the fresh milled flour to absorb the liquid before you move onto rolling them out.
  
• Transfer to a silicone mat and roll out to approximately ¼ inch thick. I do not use additional flour when I am rolling these out. Cut dough into bone shapes or any other shape you have on hand. Transfer cut out shapes to a cookie sheet for baking and continue to re-roll scraps until all of the bones are cut out and on your baking sheet.
  
• Bake the bones for 14-16 minutes until slightly brown on the edges. Turn off the oven and allow them to remain in the oven to crisp up for another 30 minutes. After 30 minutes, remove them from the oven and allow them to cool completely.
  

MILL/FLAKE:

• Mill your soft white wheat berries into a fine flour and set aside.
  
• Flake your oat groats and set aside.
  

MIX COOKIE DOUGH:

• Cream together the butter and sugars in the mixer.
  
• Add 2 eggs and vanilla to the mixer and mix until the light and fluffy.
  
• Add the salt, cinnamon, and baking soda to your mixer and mix until incorporated.
• Add your fresh-milled flour and fresh-flaked oats to the mixture and stir until combined.
  
• Add your butterscotch chips and mix them in by hand with a spatula.
  
• Scoop the dough into dough balls. If you are going to bake immediately, preheat your oven to 375 degrees Fahrenheit and allow the cookies to sit on the counter for at least 15 minutes. This will allow the fresh-milled flour to absorb liquids. You can also scoop these and freeze them to bake later when you want to be able to have these warm whenever you want them.
  

BAKE:

• Bake the cookies on a cookie sheet with parchment paper at 375 degrees Fahrenheit for 10-11 minutes. The cookies will be very soft and gooey when they come out of the oven, but will set up as they cool.
  

• Mill your wheat berries to a fine fresh-milled flour

MAKING THE CAKE BATTER:

• Mix together the fresh-milled flour, sugar, cacoa powder, baking powder, baking soda, and salt in a bowl.
• Add in milk, avocado oil, eggs, vanilla extract, almond extract, hot water, and can of cherry pie filling. Stir until combined and no dry flour is present. I usually mix this by hand so you don't overwork it.
• Grease a 9×13 pan with avocado spray and spread batter evenly into the pan.

BAKING THE CAKE:

• Preheat the oven to 350 degrees.
• Let the batter sit on the counter in the pan while the oven preheats or for at least 15 minutes. This allows time for the fresh-milled flour to absorb the liquids.
• Bake the cake in the center of the oven for 60 minutes. A toothpick will come out fairly clean when inserted into the center of the cake.
  

MAKING THE ICING:

• While the cake is cooling, make your icing.
• In a medium saucepan, add 1 c. of sugar, 5 tablespoon unsalted butter, ⅓ c. milk, and 1 cup milk chocolate chips and mix together.
• Bring icing mixture to a rapid boil over .medium high heat stirring constantly. Once at a rapid boil, allow it to continue to boil for 1 minute. After the 1 minute, remove it from the heat.
  
• Let the icing cool slightly before pouring onto the cake. If you allow it to cool a little too much, you can return it to the heat to loosen it up so it pours smoothly onto the cake. Make sure to give it a stir before you begin to pour it on your cake. Spread it out evenly over the entire surface of the cake.
  
• Enjoy this cake warm or cold. It's delicous either way!
  

PREPARE:

• Preheat your oven to 325 degrees Fahrenheit.
• Mill your wheat berries and set them aside.
• Measure out all of your ingredients if you like or you can measure as you go.
  

BUTTER AND SUGAR HEATING:

• Place the butter in a microwave safe bowl big enough to mix all of your ingredients in like a 2 Qt batter bowl.
• Microwave your butter until it is almost melted (30-60 seconds).
  
• Add your organic cane sugar to your butter and use a whisk to combine it.
  
• Microwave your sugar and butter mixture for 2 minutes until it is nice and bubbly.
  
• Place your bowl on a hot pad and let it cool off slightly.
  

ADDING YOUR INGREDIENTS:

• Add 2 eggs to the sugar and butter mixture and whisk to combine.
  
• Add your cocoa powder and mix until incorporated.
  
• Add your sourdough discard, Soft white fresh-milled flour, baking soda, cornstarch, and kosher salt and using a spatula mix until it is all incorporated.
• Stir in 110 g of your chocolate chips leaving a handful or approximately 32g for the top.
  
• Spray an 8×8 glass pan with avocado oil spray.
  
• Transfer your batter to the pan and spread it out. Add the remaining chocolate chips to the top for garnish.
  

BAKING:

• Bake the brownies in a 325 degree Fahrenheit oven for 30 minutes. Brownies continue to bake as they cool so be careful not to overbake them. They should be gooey when you take them out of the oven and a toothpick will not come out clean.
  

COOLING:

• Allow the brownies to cool then slice them and enjoy!
  

• Measure all of your ingredients
  
• Mill your wheat berries into a fine flour.
  
• Mix together milk, sourdough discard, baking powder, baking soda, granulated sugar, salt, avocado oil, and egg.
• Add your fresh-milled flour to your other ingredients and mix until completely combined. Be sure to get all of the flour at the bottom of the bowl, but be careful not to overmix.
• Leave the mixture sit until it begins to bubble while you preheat your griddle.
• Oil your skillet with avocado oil or butter and allow it to heat up at medium-low heat.
• Pour/ladle your batter onto the hot griddle. Cook until the batter bubbles on the top of the pancakes before flipping them over. Continue to cook the other side until golden brown and cooked through.
  
• Serve the pancakes warm with butter and syrup.