Recipes from SRS Meeting - April 2, 2009

Basic Grain Mix

1 –5 parts Wheat
1 part Oat Groats or rolled oats
1 part Barley
1 part Rye
1 part Brown Rice
1 part Millet
1 part Corn

After grinding store in freezer.

Carrot Cake

1/2 cup oil
3/4 cup Honey
3 cups Grated Carrots
1 tsp Soda
1 tsp Salt
2 tsp Cinnamon
1/2 t sp Nutmeg
1 tsp Vanilla
3 Cups Grain Mix Flour
15 oz can crushed Pineapple
1/2 cup Raisins
1/2 Walnuts (chopped)

Mix together. Bake in a greased 9”13” pan for 60 minutes at 325. Frost cake when cooled with Cream cheese frosting

Bob's Red Mill Bran Flax Muffins

1 1/2 cup unbleached white flour
3/4 cup flaxseed meal
3/4 cup oat bran
1 cup brown sugar
2 tsp. baking soda
1 tsp. baking powder
1/2 tsp salt
2 tsp. cinnamon
1 1/2 cup carrots shredded
2 apples peeled and shredded
1/2 cup raisins
1 cup nuts chopped
3/4 cup soy milk
2 eggs beaten
1 tsp vanilla

Mix together flour, flax meal, oat bran, brown sugar, baking soda, baking powder, ,salt, and cinnamon in a large bowl. Stir in carrots, apples, raisins, and nuts. Combine milk, beaten eggs and vanilla. Pour liquid ingredients into dry ingredients. Stir until ingredients are moistened. Do not over mix. Fill muffin cups 3/4 full. Bake at 350*F for 15-20 minutes. Yields 15 medium muffins.

Granola (low fat)

Mix 10 cups rolled oats and bran, wheat germ, etc if desired), 1/2 lb. coconut, and chopped nuts. Mix and heat together: 1 cup honey, 1 cup brown sugar, 1/4 cup water. When hot, add 1 tsp. vanilla. Pour liquid over oat blend, and mix. Bake at 300 degrees in shallow baking pans until lightly browned, stirring a time or two during baking. Add dried fruits if desired. Variation: add one 18 oz. box corn flakes to oats.

Whole Wheat Pizza Crust/Breadsticks

1 teaspoon white sugar
1 1/2 cups warm water (110 degrees F)
1 tablespoon active dry yeast
1 tablespoon olive oil
1 teaspoon salt
3 1/4 cups whole wheat flour ( can use 1 1/4 cups white flour and 2 cups wheat)

In a large bowl, dissolve sugar in warm water. Sprinkle yeast over the top, and let stand for about 10 minutes, Stir in oil and salt, then mix in the flour until dough starts to come together. Knead dough until all of the flour has been absorbed, and the ball of dough becomes smooth, about 10 minutes. Cover loosely with a towel, and let rise until doubled in size, about 1 hour. Roll out dough Bake 500 degrees for 4 minutes and then put the ingredients on and baked it for an additional 6 minutes at 425 degrees. Or until cheese is melted.

Barley Burger Stew

1/4 pound ground beef
1 small onion, chopped
1/4 cup chopped celery
2 1/4 cups tomato juice
1/2 cup water
1/4 cup medium pearl barley
1/2 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon salt
1/4 teaspoon pepper

In a saucepan over medium heat, cook beef, onion and celery until meat is no longer pink; drain. Stir in tomato juice, water, barley, chili powder, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 50-60 minutes or until barley is tender.

Cooking Oats (breakfast oatmeal)

Measure water, bring to boil in saucepan. If desired, add ¼ tsp. salt to water. Add oats, stir, return to boil. Cover and simmer until tender. Serve with milk and sugar.

Oats, rolled, quick cooking

1 ½ cups
3 cups water

Simmer 1 min. Let stand, covered, 3 min. Yield 3 cups

Oats, rolled, regular (old fashioned)

1 2/3 cups
3 cups water

Simmer 5-7 min. Let stand, covered, 3 min. Can cook in microwave, but need large container(boils over easily)

Variations: brown sugar/ bananas/peaches, berries, also:
Apple-raisin: cook diced apples, raisins, cinnamon with oats. Opt. evap. milk for some of water.
Pumpkin: add pumpkin puree, opt. replace some water with coconut milk, add flax at end. Raw oats, diced apples, shredded coconut, honey; cooked in microwave until tender

Oatmeal Packets (involve the kids!)

Blend ½ cup oats until powdery. Into each of 10 zippered sandwich bags combine:
¼ cup regular oats ¼ tsp. salt, 2 T. powdered oats.
To use: Empty packet into bowl and add ½ c. boiling water and stir until thick.

Variations: to each packet add:
Apple Cinnamon: 1 T. sugar, ¼ tsp. cinnamon, 2 T. chopped, dried apples
Cinnamon-spice: 1 T. sugar, ¼ tsp. cinnamon, 1/8 tsp. nutmeg
Raisins and brown sugar: 1 T. packed brown sugar, 1 T. raisins
Wheat germ: 2 T. any kind of wheat germ

Whole Wheat Zucchini-Oat Cookies

½ cup margarine
½ tsp. baking soda
¾ cup brown sugar
1 tsp. cinnamon
2 eggs
1 ¼ cup quick oats
1 tsp. vanilla
1 ¼ cup whole wheat flour
2 cups grated zucchini
½ c. coconut
½ c. chocolate chips or raisins

Beat margarine, sugar, egg, and vanilla until fluffy. Mix in zucchini, then dry ingredients. Add raisins or chocolate chips last. Peanuts are also good.

Oat Flour

Can make oat flour and substitute for part of wheat flour. Fruit crisp, oatmeal cookies, oat pie crust work well with all wheat flour substituted with oat flour. In products like fruit cookies(pumpkin, banana, etc), muffins, quick breads, oat flour by itself is gummy, dense. Best to use combination of flours (wheat/oat, or oat/rice/bean flour, etc.) Note: rolled oats not ground into flour can be used to substitute a portion of wheat flour in a recipe, just use 2 times rolled oats as wheat flour called for. Oat flour: blend rolled or quick oats(not instant oatmeal) in blender until course flour consistency.

Garbanzo-Oat or Lentil-Oat Waffles

1 cup oats (old fashioned or rolled quick oats)
½ cup garbanzo bean flour, or lentil bean flour: grind dry in VitaMix, or blender (will be coarse)
1 ¼ cup water
1 T oil
2 tsp honey
¼ tsp. salt
½ tsp. baking powder

Grind oats in blender to make flour. Add other ingredients and blend. Let sit for a few minutes, then blend again for a couple seconds. Pour into heated, oiled waffle iron. You may replace the water with one egg.

Note: you can interchange several kinds of lentils (red, brown, etc) or yellow split peas.

See Melissa’s blog for more recipes using oat flour/oats at http://wheatdairyeggnutfree.blogspot.com/