Breakfast

 

Bran muffin (using the bran after making wheat meat)

Makes 12 muffins

These are really light and fluffy. You can substitute apple sauce for oil to make an even healthier version.

1 1/2 C thick wheat bran

1/4 C buttermilk powder

2 T egg powder

1/3 C oil

2/3 C brown sugar

1/2 tsp vanilla

1 C flour

1 tsp baking soda

1 tsp baking powder

1/2 tsp salt

1/2 C craisins (or any other dried fruits such as raisins, chopped dates, dried blueberries, etc)

1. Preheat oven to 375F.
2. Put all ingredients in a gal size ziploc bag.
3. Mix well and snip the edge.
4. Squeeze out the batter into a greased/lined muffin pan.

Bake for 15-20 min. until done

Blender Wheat Waffles

Makes 8 waffles

1 C whole wheat

4 tsp baking powder

2 TBS honey/sugar

6 TBS oil

1 C white flour

1/2 tsp salt

1 3/4 C milk

2 eggs

Put milk and wheat in blender. Blend on highest speed for four or five minutes or until batter is smooth.  Add baking powder, salt, honey, oil, and eggs.  Blend on low.  For lighter recipe use Egg Starts, or separate eggs and beat egg whites.  Mix in the cup of white flour and blend to mix.  If you have beaten the egg whites, carefully fold them into batter.  Pour on to preheated, greased waffle iron.

Oatmeal Pancakes

Prep Time:  15 Min                           Ready In:  15 Min

Servings:  6

 

Ingredients

2¼ c. quick-cooking oats

1½ c. all-purpose flour

1½ tsp. baking soda

1½ tsp. brown sugar

1 tsp. cinnamon (optional)

A dash of nutmeg (optional)

A dash of cloves (optional)

2 mashed bananas (optional, but makes the batter really fluffy)

3 eggs

3 c. buttermilk (or can substitute skim, regular, or whole milk without a problem)

½ c. and 1 Tbsp. butter or margarine, melted

In a bowl, combine the oats, flour, baking soda and brown sugar. Add spices.  Combine the egg, buttermilk and butter; stir into the dry ingredients just until moistened. Fold in mashed bananas.  Pour batter by ⅓ cupfuls onto a greased hot griddle. Turn when bubbles form on top; cook until second side is golden brown.

Homemade Granola

 

1 c. sliced almonds (or try cashews, walnuts, pecans, etc.)

5 c. oats (quick or old fashioned)

1 c. shredded coconut

1 c. raisins (or any dried fruit)

1/4 c. sesame seeds (optional)

1/4 c. sunflower seeds (optional)

1/2 c. flaxseed (optional--good for you & gives a nice crunch)

1/2 c. REAL maple syrup

1/2 c. honey

1/3 c. canola oil

1 tsp. vanilla

Mix all dry ingredients together in a large bowl.  In a smaller bowl combine wet ingredients.  Mix wet ingredients into dry until all are covered in the honey mixture. You don't want it very sticky, just enough to keep the granola together.

Place granola on a baking sheet (don't spray) and put in the oven at 150-170˚F bake for 1-2 hours (or until COMPLETELY dry and crunchy). Every 30-40 minutes take the granola out of the oven and stir around to make sure all of the granola is evenly cooked.

You can also put the granola in a dehydrator for 3-4 hours on medium heat until dry.

By not cooking the granola at a high temperature you are keeping all of the nutrients and healthy enzymes in tact--it is the healthiest way to eat your grains. Let granola cool and then store in an airtight container.

Granola will last for several months in your pantry (as long as it is completely dry). 

Homemade Instant Oatmeal by Peggy Layton

                                    

1 Packet:

¼ c. quick oats

¼ c. powdered oats (put ¼ c. of regular oats into a blender or food processor until they are blended into a coarse powder

1 tsp. powdered milk (dry)

1 tsp. sugar or honey powder (you could omit this if you want to just season the oatmeal yourself)

⅛ tsp. salt

Mix all together and then pour into a microwaveable bowl. Add ⅔ c. milk or water to the oatmeal.

Microwave for 1 ½ minutes and then serve with dried or fresh fruit, brown sugar or honey, and a little extra milk.

Large Batch of Instant Oatmeal:

5 c. quick oats

5 c. powdered oats

⅓c. powdered dry milk

⅓ c. white sugar, brown sugar, or honey powder

2 ½ tsp. salt

Mix all together and put in a Tupperware or #10 can for later use.  Scoop out ½ c. of mixture into a bowl, add milk, and microwave. 

**For different variations, add cinnamon and dehydrated apples (I used my apples from the LDS Cannery and it was AWESOME!), raisins, cranberries, other dried fruits, chopped nuts, non-dairy creamer, pumpkin pie spice, apple pie spice,  or other flavorings to make different types of oatmeal

Seven Grain Cereal

3 tablespoons oat groats
3 tablespoons brown rice
2 tablespoons rye
2 tablespoons wheat
2 tablespoons buckwheat
2 tablespoons pearl barley
1 tablespoon spelt
1 tablespoon sesame seeds
1/4 teaspoon salt

Stir ingredients into 2-1/2 cups boiling water.  Cook at low boil on medium heat for 25 minutes or until water is absorbed. OR Combine ingredients with 2-1/2 cups water in a 2-quart saucepan.  Bring to a full rolling boil and boil 5 minutes.  Turn off heat; cover tightly.  Let sit overnight. 

To use as a side dish or in salads, soups, and casseroles use only 2 cups of water.

from: Cheryl Driggs www.simplyprepared.com

Dried Fruit Compote

2 cups dried apricots
1 cup dried tart cherries
3 cups white grape juice
1/2 teaspoon almond extract
1/2 cup toasted slivered almonds

Combine fruit and juice in a large saucepan. Bring to a boil; cover. Reduce heat and simmer 20 minutes until fruit is plumped. Stir in almond extract and almonds. Top with yogurt if desired. Serve at any temperature. Serve for breakfast, as a side dish or as a dessert. Serves 6 to 8.

from: Cheryl Driggs www.simplyprepared.com

Multigrain Pancakes

1/2 cup quick oats
1 cup milk
1/2 cup all purpose flour
1 cup whole wheat flour
1/2 cup yellow cornmeal
3 tablespoons dark brown sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup milk
Cooking spray

In a large mixing bowl, combine quick oats and 1 cup milk. Let soak for 15 minutes. Add remaining ingredients and stir to combine well. Set aside for 15 minutes to allow batter to thicken. Spray a griddle or large heavy skillet with cooking spray and heat over medium heat until hot. Pour 1/4 to 1/3 cup batter on hot griddle or skillet. Cook until edges are dry and bubbles begin to pop. Turn and cook until the underside is golden. Serve with butter and syrup or jam. Makes 16 4-inch pancakes.

from: Cheryl Driggs www.simplyprepared.com

Baked Cereal

1/2 cup whole wheat
1/2 cup pearl barley
1/2 cup oat groats
1/2 cup millet
3/4 teaspoon salt
4-1/2 cups water

Combine all ingredients in a 2 quart casserole.  Cover with a glass lid or aluminum foil.  Bake overnight at 150^o to 200^o.  Serve with honey and milk.  Refrigerate unused portion in an airtight container. from: Cheryl Driggs

Potato Waffles

1 C potato flakes
1-2 C hot water
¼ C butter
1 tsp sugar
1 egg
1 cup flour
1 tsp b.p
1/4 tsp salt
Mix all the ingredients in order. It will make a thick batter.

Spoon about ¼ cup on preheated waffle iron and bake until done.