This is a good-tasting granola relying primarily on oat flakes and flours. I chose to grind the buckwheat and regret I did not also grind the sesame seeds. I have not been able to find grape nuts on the supermarket shelves for some time. It was never the most popular of cereals, though there were some aficionados such as myself. So I substituted another old favourite, Red River cereal.
I like the fact that this is baked at a relatively cool temperature. It makes it easier to control the level of browning.
Source: Ecological Cooking
Date tried:October 24, 2017
Yield: 1 dozen
Time needed: 25 to 30 minutes
The great thing about muffins is that they are so quick and easy to make one can make them from scratch for breakfast. This is a very basic recipe that is fine as is or can be fancied up with innumerable variations.
Source: The Recipe ofLove
Date tried: July 9, 2012
Yield: 4 servings
Time needed: 20 to 40 minutes, depending on choice of grain
Although this is listed in the Breakfast section of The Recipe of Love, it is also suitable as a side dish with any meal.
I have altered the instructions in two ways. First I reconciled the instructions with the list of ingredients. Although the list of ingredients calls for only ½ cup of spiced butter, the instructions called for 2 full cups.
Also, in my experience cracked wheat ordinarily takes only 15-20 minutes to absorb the water over a simmer heat. I am sure if I left the saucepan on a boil for 35-45 minutes as the original printed instructions dictate, I would be setting off smoke alarms big time as the wheat burned black in a dried-out pot. Also a covered pot and a lower heat saves energy and keeps the kitchen cooler. So I have revised those instructions to match my actual practice.
I seldom bake desserts. So to get muffin recipes in, I decided to bake them for breakfast. I wasn’t too sure of that at first. Usually I just put together some yogurt and fresh fruit. Baking in the early morning was a new adventure for me.
Interestingly, I am finding it fun. Muffins are quite simple to make and take only 15-20 minutes in the oven, so I can be eating warm muffins just half an hour after pulling the ingredients out of my cupboard.
There’s a little extra preparation with these: roasting the chopped peanuts and seeds. But that only adds about 3 minutes to preparation. I used coconut oil both in the muffins and to grease the pans.