GranolaTest Nov 23/10

more testing and using up the stuff left over from 2 days ago
5 1/4 cup oat flakes
1/8 cup spelt flakes
1 cup kamut flakes
3/8 cup rye flakes
1 1/2 cup sunflower seeds
1/2 cup pumpkin seeds

1/2 cup 12 grain cereal
3/4 cup wheat germ
1 1/4 cup coconut unsweetened
1/2 cup bran oat
1/2 cup almond slivers
1/4 cup ground flax
1/4 cup black sesame

after
1/4 cup currant
3/4 cup thompson raisins
1 cup sultana raisins
1/4 cup cranberries
3/4 cup apricots cut up
2/3 cup cashew

same amount liquid and etc's

summary 
7 cups flakes
4 cups small stuff
2 cups sunflower or pumpkin
3 cups fruit
2 cup nuts

More Granola Testing

greg and dad worked on granola again

4  1/2 cup large oat flakes
1/2 cup spelt flakes
1/2 cup kamut flakes
1 cup rye flakes
1 cup unsweetened coconut
1/2 cup almond slivers
1/4 cup kasha buckwheat
1/4 cup steel cut oats
1 cup pumpkin seeds
1 cup sunflower seeds roasted

2 1/2 cups small stuff
1/4 cup ground flax
1/2 cup 12 grain cereal
1 cup bran flakes oat
1/4 cup sesame seeds
1/2 cup wheat germ

13 cups dry ingredients stirred together

1 Tbsp Vanilla
3/4 cup oil
9/8 cup water
2 tsp salt
3/4 cup warmed honey

mix dry with liquid until well coated
Put on oil-sprayed trays

Heat in oven @ 250 F for 90 minutes stir every half hour

After added fruits nuts
1 cup cranberries
1/2 cup chopped cashews
1 cup diced apricots
1 cup dried currants
2/3 cup chopped peanuts
 Total 4 1/6 cups

Granola Recipe experiment

5 c quick rolled oats
2 c large rolled oats/rye flakes
1/2 c corn meal
1/4 c amaranth seeds
1/4 c ground flax
1/2 c sesame seeds
1 c coconut unsweetened
1 c buckwheat
1 c steel cut oats
1 c sunflower seeds
1 c almond slivers
1 c walnut pieces
1/2 cup total of brown basamati rice +12 grain cerreal + bulgar +pearl barley soaked in 1/2 cup water +syrup jar that needed to be rinsed out. ( Harder cereals- let thm soak while assembling the other ingredients)
2 tsp salt
1 Tbsp art vanilla
3/4 c oil
1/2 cup water
3 heaping tsp of plum jam
250 degree oven
Place on trays
Bake 1 1/2 hrs. Stir every 30 minutes.

4 Pm. ended up with 2 - 2 lb bags. Very tasty.A lot of fun.
Next time, less amaranth, and other small stuff. More variety.
www.turf-king.ca

Tempura Batter and Chicken Ball Batter

From handwritten recipe

3 cups white flour
1 cup rice flour
1 tsp salt
2 tbsp baking powder
2 tbsp egg replacer
2 1/2 cup water for chicken balls or 3 cups water for tempura batter (can be a little thinner)

From Cooking school book Non-vegan
Sweet and Sour Chicken Batter
1 cup all purpose flour
1/2 cup corn meal
1/4 tsp salt
2 tsp baking powder
1 cup milk
1 egg or ( 1 1/4 cup milk and no egg)

Mulligatawny Soup by Gerry

Mulligatawny Soup by Gerry
cobbled together from various internet recipes

1 cup chopped onion
1/2 cup chopped carrots
1/2 cup diced potatoes
1 stick celery chopped
1 apple cored and diced
1 cup red lentils
Optional- green beans and red pepper- will add colour
1-2 cloves garlic chopped or squeezed
1 Tbsp flour
2 Tbsp oil
1 Tbsp curry powder
1 tsp tumeric
1/2 tsp cumin
1/2 tsp paprika
1/4 tsp thyme
1/4 tsp black pepper
1/2 tsp coriander
1/8 tsp ground cloves
1 tsp salt
1 Tbsp vegetarian chicken seasoning (soup base)
about 6 cups water or broth

cook on stove or use slow cooker
1/2 lemon, juice from add at serving

Kathleen's Coconut Pineapple Squares

1 cup flour
1/2 cup margarine or butter
1 tsp baking powder
1 tbsp white sugar
1 egg beaten

Mix well and line greased pan with mixture, patting it down firmly

1 tin crushed pineapple, drained
2 cups shredded coconut

Cover mixtyure with drained pineapple. Spread shredded coconut on top of pineapple.
1 cup white sugar
1 tbsp margarine or butter
2 eggs

Beat above ingredients well and then spread evenly over coconut.
Bake for about 1/2 hour at 350F.

High Fiber Muffins By Gerry

High Fiber Muffins        By Gerry/Rosemary Okimi

This is a modification of  Honey-Oat Bran Muffins from “The Muffin Baker’s Guide” by Bruce Koffler. (which says it was reprinted with permission form Canadian Living Summertime Cookbook special, Aug 1982)

First the original then our changes.

Honey-Oat Bran Muffins Makes 18 muffins

½ cup natural bran

1 cup rolled oats

¾ cup wheat germ

1 teaspoon cinnamon

½ teaspoon salt

1 cup sour milk*

¾ cup liquid honey

2 eggs beaten

½ cup vegetable oil

1 cup all purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

½ cup raisins

*Sour ordinary milk by placing 1 teaspoon vinegar or lemon juice in a measuring cup, then adding milk to measure 1 cup

1.                  Preheat oven to 375 F (190 C)

2.                  Grease 18 large muffin cups

3.                  Combine bran, oats, wheat germ, cinnamon, salt.

4.                  Add milk to above mixture, and let stand for ½ hour.

5.                  Now add the honey, beaten eggs, and oil. Mix well.

6.                  Stir together flour, baking powder, baking soda.

7.                  Add to egg mixture all at once.

8.                  Stir until just moistened.

9.                  Add raisins to mixture and stir, a few times only.

10.              Fill Greased muffin cups 2/3 full.

11.              Bake in preheated oven, on centre shelf, for 20-25 minutes.

We were trying to reduce the so called bad carbs, increase the protein, and use the good whole grains

After several tries we came up with the following ingredients. Eliminated the honey ‘cause we didn’t have any. Substituted for the all purpose flour. And added some miscellaneous grains we found in the cupboard.

We substituted various grains, add a little water for the liquid honey and added a bit more baking powder to compensate for the heavier grains. They were delicious. I suggest that you can substitute for what you may have in your cupboard as well.

½ cup natural bran

1 cup rolled oats

1/2 cup wheat germ

1 teaspoon cinnamon

½ teaspoon salt

1 cup milk

1 Tablespoon powdered milk

3/8 cup water

4 Tablespoons ricotta cheese

¼ cup brown sugar

2 eggs beaten

½ cup vegetable oil

3/4 cup whole wheat flour

¼ cup cream of wheat

1 Tablespoon flax seed

1 Tablespoon soy flour

1 teaspoon grits

1 Tablespoon gluten flour

1 Tablespoon sunflower seeds

1 Tablespoon Red River cereal (12 grain cereal)

3 teaspoons baking powder

1 teaspoon baking soda

1/4 cup raisins

¼ cup pecan meal