Source: More-with-Less Cookbook
Date tried:October 11, 2017
Yield: 5 quarts 32 1-oz servings
Time needed:45 minutes
I am still enjoying this granola, though not always with strawberries.
Source: The Recipe of Love
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.
Kin’che (Cracked Wheat with Eggs)
2 cups cracked wheat or barley
4 cups water
½ cup spiced butter
1 Tbsp. red onion, chopped
Sea salt to taste
Bring water to boil.
Add the cracked wheat or barley to the water.
Reduce heat to simmer, cover and let cook until water is absorbed and grain is tender (about 20 minutes for cracked wheat, 40 minutes for barley.)
Heat ¼ cup of the spiced butter in a skillet and sauté onions in it for about 2 minutes.
Beat eggs and add to onions.
Add egg/onion mixture to cooked cracked wheat. Mix in well
Add remaining ¼ cup of spiced butter and salt to taste.
Source: Recipes for a Small Planet
Date tried: July 2, 2012
Yield: 16 muffins
Time needed: 20-25 minutes
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.
Crunchy Nut Muffins
1½ cups whole wheat flour
¼ cup soy flour
1 Tbsp. baking powder
½ tsp. salt
¼ cup sesame seeds, toasted
1/3 cup sunflower seeds, toasted
¼ cup peanuts, chopped and toasted
1/3 cup currants or raisins
1 egg, beaten
1 cup milk
1-4 Tbsp. melted butter or oil
1-4 Tbsp. honey
Preheat oven to 375oF. Oil muffin tins.
Stir together flours, baking powder, salt, seeds, peanuts and raisins.
In a separate bowl beat egg and blend in milk, butter or oil, and honey.
Add egg mixture to dry ingredients and stir just enough to moisten them.
Drop batter by spoonfuls into muffin tins and bake 15-20 minutes.
Variation: Nutty Nut Muffins
Increase the quantity of peanuts to 1½ cups
Source: May All Be Fed: Diet for a New World
Made: November 20, 2013
Yield: 6 cups
Time to make: 45 minutes.
This is one of the best methods I have found for preparing granola. I like that the syrup is not added until the cooking is completed. It was much easier to cook and much easier to mix.
And this is also a really great tasting granola.
Nutty Sunny Granola
3 cups rolled oats
½ cup wheat or oat bran
½ cup wheat germ
1 cup coarsely chopped raw walnuts
½ cup raw sunflower seeds
1 cup raisins
½ cup coarsely chopped pitted dates
1 tsp. ground cinnamon
¼ cup pure maple syrup
Preheat the oven to 275oF.
In a large bowl, combine the rolled oats, bran, wheat germ, walnuts and sunflower seeds.
Stir together and spread evenly on a baking pan.
Bake for 15 minutes.
Stir the mixture and again spread it out evenly.
Bake for another 15 minutes.
Remove mix from oven and transfer back to the large bowl.
Immediately add the raisins, dates and cinnamon.
Slowly pour in the maple syrup.
Stir to distribute the syrup evenly.
Let cool and store in an airtight container.
Will keep for 2-3 weeks.
Source: Indian Recipes Under 30 Minutes
Made: December 23, 2013
Yield: 4-6 servings
Time to make: 15 minutes.
Amazingly simple crêpes and so sinfully delicious. Your sweet tooth cannot resist.
Ale Bele (Coconut Crêpes)
1¼ cups/125 gm white flour
Pinch baking powder
¼ tsp/1 gm salt
1 Tbsp/20 gm granulated sugar
1 cup milk + 3 Tbsp/240 ml milk or half milk and half water
3 Tbsp/60 gm grated jaggery dissolved in 1 Tbsp. water
2 cups grated coconut
Ghee for frying
Combine flour, baking powder and salt in a bowl.
In a second bowl beat the egg with the granulated sugar until foamy.
Stir in the milk or milk & water mixture.
Gradually add the liquid ingredients to the dry ingredients and beat well for 1 minute.
Let stand for 15 minutes.
Meanwhile add the coconut to the dissolved jaggery and cook for a few minutes. Let cool.
Warm a small amount of ghee in a 6” frying pan.
Pour 2 Tbsp. batter into the frying pan, tilting it to cover the whole bottom of the pan.
Cover with a lid and cook for one minute.
Remove to a waiting plate and repeat until all the batter is used.
Place a small amount of the cooled coconut filling on each crêpe and roll tightly.
Serve on a dish and sprinkle with more coconut.
Source: Simply in Season
Date tried: June 26, 2017
Yield: 8 large waffles
Time needed: 30 minutes
So you made the Sweet Potato Crescent Rolls and still have lots of cooked, mashed sweet potato left. Here’s the recipe for using the rest. Sorry for the pancake-looking waffles, but I don’t have a waffle iron.