FRESH FRUIT! I am so thankful for fresh fruit! Especially for meals. It's like healthy candy :)
Smoothies, fruit leathers, fruit popsicles, dehydrated for snacks, sauces, parfaits, pastries, on top of yogurt or cottage cheese, with cereal or granola, or just a huge bowl all to myself :) OH! Then there's bananas that make yummy banana bread! Darn, now I'm making myself hungry - lol.
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OK, I have to admit, I was a doubter - at first. I would watch this gal in her videos and read her blog and think...who does this sort of thing? Then I got hooked! I found myself going back to her site to find more and more recipes. Now granted, I don't do all of the food storage that she has, I still use real eggs and real milk. But I am really enjoying her section on wheat. I recently watched the video on how to make pancakes in your blender using Whole Wheat kernels. So since we had just got 100 pounds of straight-from-the-fields Millennium Wheat kernels (which is also known as Hard Red Winter Wheat) for bread baking, I thought - why not try these pancakes. Let's just say...they were the most AWESOME pancakes I have ever had! Sorry Bisquick, you have been replaced! Here is the recipe she has on her site. I did make some changes and will list those below the recipe.
Rockin the Whole Wheat with these Awesome Pancakes! INGREDIENTS 1 Cup Milk (translation for powdered milk is 3 T. Milk and 1 C. Water) 1 Cup Wheat Kernels, whole & uncooked 2 Eggs (2 T. powdered eggs 1/4 C. Water) 2 tsp Baking Powder 1-1/2 tsp Salt 2 Tbs. Oil 2 Tbs. Honey or Sugar MY CHANGES - for the Oil I used 1 Tbs. of whole flax seeds and 1 Tbs. of oil (i added the flax seeds to the whole wheat and blended them together, then added the oil later when I added the rest of the ingredients) - for the Honey or Sugar - I used Splenda (since I can't have sugar) - I added 1 tsp. of vanilla extract DIRECTIONS Put milk and wheat kernels in blender. Blend on highest speed for 4 or 5 minutes or until batter is smooth. Add eggs, oil, baking powder, salt and honey or sugar to above batter. Blend on low. Pour out batter into pancakes from the actual blender jar (only one thing to wash!) onto a hot greased or Pam prepared griddle or large frying pan.Cook; flipping pancakes when bubbles pop and create holes. Holy Moly! These are some good pancakes! I didn't even use a topping (i.e. syrup, fruit, etc), just a little butter! INGREDIENTS
1 cup Yellow Corn Meal ½ cup All-purpose Flour 1 tsp Salt 1 cup Buttermilk ½ cups Milk ¼ cup Olive Oil 1 Egg 1 Tbsp Baking Powder ½ tsps Baking Soda DIRECTIONS Preheat oven to 450 degrees. Grease a large bread pan, set aside. Combine corn meal, flour, and salt in a mixing bowl. In a separate bowl, combine buttermilk, milk, olive oil and egg. Add baking powder and baking soda. Stir. Pour into large bread pan. Bake at 450 for first 5 minutes then turn down to 425 to bake the rest of the way. Bake for 25 to 30 minutes or until golden brown on top and toothpick comes out clean when testing middle of bread. I've been craving homemade bread so much lately, but finding the time has been more of the problem. Last week I found this recipe online and knew that I HAD to try it! So Saturday morning, while my husband was asleep, I went to the kitchen and got busy making this so we would have it for breakfast. I doubled the recipe to make two loaves. (Why make one when you can make two for the same amount of work!) :) I only had one problem with the recipe...The original recipe that I read called for a regular size loaf pan, for me this didn't work. My dough bubbled, rose, and leaked out all over my oven. It was definitely the wrong choice to use the regular size loaf pan. If you use a 9x5x3" pan you should be fine. The rest of the recipe is pretty simple. I changed the sugar to raw honey, and I used buttermilk instead of milk, and I switched out the active dry yeast for fast rising yeast. I will definitely be making this again! Lat Mannsbrød (Lazy Man's Bread)
Use a 9 x 5 x 3 inch loaf pan - this recipe makes 1 loaf. INGREDIENTS 1 cup plus 2 Tbsp buttermilk 1 cup plus 2 Tbsp water 2 cups whole-wheat flour 1/2 cup rye flour 2 1/4 tsp fast rising yeast 1/4 cup rolled oats (not instant) 1 tsp kosher salt 1 Tbsp raw honey 3/4 cup blend of any (or all) of the following: sunflower seeds, whole flaxseeds, pumpkin seeds, chopped walnuts, etc. DIRECTIONS 1. Mix the milk, honey, water, and yeast together in a measuring cup, and combine all the other ingredients in a large bowl. 2. Pour the liquid into the dry ingredients, stirring all the while, to make a sticky mixture. 3. Butter or oil your loaf pan well, pour the dough into the pan, sprinkle a few extra seeds and oats over the surface of the bread, and place in a cold oven on the middle rack. 4. Turn the oven on to 225F and after 30 minutes, turn it up to 350F for one hour. 5. When the loaf begins to get nice and brown, take it out of the oven, run a plastic knife or wooden skewer (do not use metal, it can scratch your pan) along the sides of your pan and carefully remove the bread. (*Nigella recommends poking the bread with a cake tester or fine skewer to make sure it's done, ie: the skewer will come out clean). You may wish to return the loaf to the oven for an extra 10-15 minutes. Resist the urge to cut off a slice right away, allowing the bread to cool thoroughly on a rack will prevent the insides from getting gummy. |
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