Nothing is better on a wintry morning than a hot waffle. Try using your quinoa in this waffle recipe. Using beaten egg whites make it a light and fluffy waffle! It will be a family favorite! Try using our powdered egg whites for a quick fix as well as freeze dried fruits!
Yield: 10 servings
Prep time: 10 minutes
½ cup water
¼ cup quinoa rinsed
1 2/3 cups white whole wheat flour
2 tbsp. packed brown sugar
1 tsp. baking powder
¼ tsp. salt
1 cup mashed bananas (2)
3 eggs separated
3 tbsp. unsalted butter, melted
1 ½ cups fat-free milk
Fresh blueberries, raspberries, and or sliced strawberries
In a sauce pan bring water to boiling; stir in quinoa. Reduce heat; cover and simmer for 15 minutes until tender and liquid is absorbed. Remove from heat. Transfer to a small bowl and cool for 1-2 hours. Preheat waffle baker. In a large bowl combine the flour, brown sugar, baking powder, and salt. In a medium bowl combine the quinoa, banana, egg yoks, butter, and milk. Add to flour mixture and stir just until combined. In a clean medium bowl, beat egg whites with an electric mixer or wire whisk until stiff. Fold into banana batter. Bake batter according to waffle baker directions. Serve topped with berries.
Adding beaten egg whites makes for a lighter waffle!
September is National Preparedness Month and food storage is a major component of preparedness along with emergency supplies and non-food items. Having a supply of food can bring great peace of mind in times of economic hardship as well as those times of natural calamity. One of the staples of food storage is grain.
Grain is an excellent food storage item with a long shelf life when stored properly. In air-tight containers and at a cool, constant temperature grains can store up to thirty years. Grains are rich in protein, fiber, antioxidants, b-vitamins and other trace minerals. It is recommended that adults have three servings of grain daily. Grain as part of a healthy diet can help reduce the risk of heart disease, type 2 diabetes, obesity and certain cancers.
There are many varieties of grain. Among this list are wheat, spelt, kamut, amaranth, buckwheat, triticale, millet, oats, barley, rye and others. There is certain to be a grain that you will like and that will help fill your dietary needs.
Hard red and hard white wheat are some of the most popular grains and are used by many in bread baking. This is a recipe for Whole Wheat Bread using freshly ground Hard Red or Hard White wheat – or a combination of both.
WHOLE WHEAT BREAD
Grind 8-10 cups wheat. Using the hottest tap water measure and add crushed vitamin C. In the mixing bowl add the water to the oil, honey, and lecithin. Mix in 4 cups flour. Sprinkle yeast over top and let stand 5-6 minutes until bubbly. Add salt and 4-6 cups more flour and mix for 10-12 minutes. Dough should be smooth and elastic. Dough should pull away from sides of bowl. Dough should be moist and may be sticky. Adding too much flour will cause dry cracking bread. *Dough is thoroughly developed when you can pull off a small piece and stretch it to form a paper thin sheet.
Shape into loaves and place in well-greased bread pans. Let rise until double in size. Bake at 350 degrees for 30-35 minutes. Temperatures and times will vary. Remove from pans and cool. Yields 5 medium loaves.
So, with recipe in hand, you can start off National Preparedness Month by adding a variety of grains to your food storage supply and take another step towards your Preparedness goal!
1 ¼ cups water 1 egg
1 ½ Tbsp oil 3 Tbsp brown sugar
1 ½ tsp salt 2 Tbsp non-fat powdered milk
2 cups white whole wheat flour ½ cup whole wheat flour
½ cup old fashioned oats ½ cup flax seeds (finely ground)
2 Tbsp unbleached white flour 2 tsp instant yeast
Add ingredients into your bread machine in the order listed by manufacturer.
Use the “basic bake” and “light” crust setting.
Note: The dough may be a bit wet. The whole grains absorb some of the moisture during the kneading and rising (namely the oats). Adding additional flour will yield a denser bread.
Remove bread from pan promptly after baking and cool on a wire rack.
(Recipe retrieved from Food.com)
1 cup plus 2 Tbsp warm water 3 Tbsp brown sugar packed
1 ¼ tsp salt 1 egg
1 Tbsp gluten 2 ½ cups whole wheat flour
¾ cup 6 grain mix 2 Tbsp butter
2 ¼ tsp yeast
If using bread machine add warm water, egg, salt, gluten, 6 grain mix and flour to machine. Cut butter into 4 approximately equal pieces and place one in each corner of machine. Make a well in the middle of dry ingredients and add yeast to well. Set machine on dough and run cycle. After 5 minutes of kneading check dough. If the dough seems too dry or wet add a tablespoon of water or flour accordingly. When machine is done, remove dough to lightly floured surface. Knead a few times. Form into loaf and place in oiled bread pan. Let rise in warm place 10-15 minutes to top of pan.
Bake at 350 degrees for approximately 20 minutes.
This same recipe is used for making bread by hand or with a Bosch or other mixer.
Note: Basically any recipe that calls for rolled oats can be substituted with 6 grain such as homemade granola. If using for cookies or waffles, we suggest chopping mixture with a knife or using a food processor or blender to get smaller pieces.
(recipe retrieved from Honeyville Cookin Cousins blog)
1 cup Kamut®
4 cups water
3 Tbsp pomegranate molasses
1 tsp agave nectar
4 Tbsp olive oil
Kosher salt and fresh black pepper, to taste
½ cup cucumber, diced
1 cup dried cranberries (or dried cherries)
½ cup feta cheese, crumbled
Measure and then rinse the Kamut. Place in a rice cooker with 4 cups of water and set to cook. Or place in a saucepan, bring to a boil, cover and simmer for 1-1/2 hours, checking frequently, until it tastes chewy but cooked all the way through.
While the grain is cooking, combine the pomegranate molasses, agave and olive oil in a small jar with a tight-fitting lid. Add salt and pepper to taste. Shake the jar to emulsify the dressing and set aside.
When the Kamut is cooked (it will be chew, not mushy), drain and add it to a mixing bowl with the cucumber, cranberries, and dressing. Toss well to combine. At the last moment before serving, add the cheese, toss lightly, and serve.
(Recipe retrieved from www.theperfectpantry.com)
1 lb 2 oz / 500g spelt flour
2 sachets / 10g fast-acting dried yeast
½ tsp sea salt
2 oz / 50g sunflower seeds
2 oz / 50g sesame seeds
2 oz / 50g linseeds (optional)
17 fl oz / 500ml warm water
Heat oven to 400 degrees F or 200 degrees C.
Combine all the ingredients, adding the water last. Mix well and turn the dough into a greased loaf tin.
Put straight into the oven and bake for an hour.
Remove the loaf, turn it out of the tin and then return it to the oven without the tin for a further 5-10 minutes.
(Recipe retrieved from www.telegraph.co.uk)
2 cups quinoa, cooked 1 cup chopped parsley
½ cup chopped scallions 2 Tbsp fresh mint or 1Tbsp dried mint
1 garlic clove, pressed ¼ cup olives, sliced
½ tsp basil ½ cup lemon juice
¼ cup olive oil salt and pepper to taste
Lettuce leaves, whole
Place all ingredients except lettuce and olives in a mixing bowl and toss together lightly. Chill for 1 hour or more to allow flavors to blend. Wash and dry lettuce leaves and use them to line a salad bowl. Add tabouli and garnish with olives.
(Recipe retrieved from www.quinoa.net)
2 cups spelt flour
1 pkg quick-rising yeast
2 Tbsp sugar or other granular sweetener
2/3 cup very warm soy milk
2 Tbsp melted margarine
In large bowl, combine flour, yeast, sugar, and salt. Stir in soy milk and 1 Tbsp melted margarine until dough forms. Turn dough out onto floured board and knead about 3 minutes or until smooth. Grease mixing bowl and place dough in bowl, turning to coat lightly. Cover and place in warm spot away from drafts. Let rise about 30 minutes. Heat oven to 350 degrees. Place dough on greased baking sheet or if desired, bake in greased 8-x-4-inch loaf pan. Brush with remaining Tbsp of melted margarine and bake about 25 minutes or until golden and loaf sounds hollow when tapped on top.
(Recipe retrieved from www.recipesource.com)
2 cups dried spelt
Kosher salt and black pepper
3 lbs winter squash, any variety, peeled and cut into ½-inch cubes
2 Tbsp plus ¼ cup extra virgin olive oil, divided
1 shallot, minced
¼ cup cider vinegar
1 Tbsp maple syrup
½ cup dried cranberries
½ cup roasted, salted pumpkin seeds (or toasted pine nuts)
1 tsp dried thyme
Preheat oven to 375 degrees. In a medium saucepot, combine spelt, a pinch of salt and about 6 cups of water. Bring to a boil, then reduce heat to medium-low and simmer, uncovered, for 50 minutes to 1 hour, until spelt is tender but still a little chewy. Drain in a colander, set aside.
Meanwhile, place cubed squash on a sheet pan (you can cover the pan with parchment paper for easier cleanup). Drizzle with 2 Tbsp of extra virgin olive oil and sprinkle with salt and pepper. Using your hands or a spatula, toss squash to evenly coat it with olive oil. Place in oven and cook for about 50 minutes. Remove squash from heat, sprinkle with minced shallot and use a spatula to toss the squash with the shallot and to turn squash pieces over. Return to oven and cook for an additional 15 minutes, until squash is soft and starting to brown. Do not allow squash to get crispy. Remove from oven and allow to cool on pan about 10 minutes.
In a small bowl, combine cider vinegar, maple syrup, andDijonmustard, stir with a whisk. Whisking constantly, drizzle in remaining ¼ cup olive oil.
In a large bowl, combine cooked spelt, roasted squash, dried cranberries, pumpkin seeds and thyme, stir to combine. Drizzle with cider vinaigrette and stir to combine completely. Season to taste with salt and pepper.
Serve slightly warm, at room temperature, or chilled. Can be stored in the refrigerator for up to 2 days.
(Recipe retrieved from www.about.com)
5 oz / 140g butter
7 oz / 200g soft brown sugar
4 pieces of stem ginger in syrup, chopped
7 oz / 200g spelt flour
2 tsp baking powder
14 oz / 400g slender rhubarb stems
Caster sugar to finish
Heat the oven to 180 degrees C or 350 degrees F. Line a cake tin about 7”x11” / 14cm x 27cm with baking parchment.
Melt the butter and stir in the soft brown sugar.
Allow to cool slightly then mix in the eggs, ginger, flour and baking powder. Scrape the mixture into the lined tin and spread out.
Trim the rhubarb to fit the tin lengthways and lay over the top of the mixture, packing in as many stems as you can.
Bake for 35-45 minutes until the cake is risen, golden and cooked through.
Brush with some syrup from the ginger jar, dredge well with caster sugar and allow to cool in the tin.
(Recipe retrieved from www.telegraph.co.uk)