September 04, 2013

Rye Blueberry Cookies

My sweetheart made me promise to tell you that what you see in this video isn't really how we harvest our grain. So for the record, I am not a complete luddite, and yes, a combine is much more practical and efficient for harvesting a field of grain. But still, I couldn't resist venturing out with my basket and clippers to show you how easy it is to hand-harvest rye and mill your own flour.

To tell you the truth, I was really struggling with this video, and stuck in a rather unpleasant video editing rut... until I found the music track. It saved the day. And I am forever grateful to the amazing Boston-based artist André Obin for allowing me to use it in this piece. Its ethereal and dreamy quality was just what I was looking for.

Rye is such an under-appreciated grain. I generally use it for two things: sourdough bread and my rye berry salad, which I wrote about last fall. So when I first heard about rye cookies in Wood Prairie Farm's May newsletter, I knew I had to try them out. I love that there is a lot of butter in this recipe, and no white flour to camouflage the flavour of the rye, as many whole grain recipes often end up doing. Just pure 100% rye flour. Hallelujah. The result is nutty and flavourful, a deliciously buttery and wholesome treat. I've added dried blueberries to my version. And the chew of blueberries combined with the crunch of the turbinado sugar is something pretty sublime. I hope you'll make these!

Find my recipe right over here on PBS Food. Enjoy! 


  1. wonderful work, as usual, Aube! Beautiful vid!

    1. Thanks Unka P! I think these would have been Grammie-approved :-)

  2. The video is amazing as is the recipe. Thanks!

  3. This is my second time making these cookies, they are easy to put together and really delicious. The first time I made them as a snack to have for when my new baby arrived. They were a lifesaver during the late night feedings in those early weeks. The rye flour gives the cookies a nice sandy texture.