This year I've become better acquainted with a wonderful mom named Tracy. She is a friend of our friend Lotte. She also volunteers at the grade school every morning! She's amazing. Tracy brought me a small jar of her wonderful 'birdseed' for a Thanksgiving gift and I fell in love with it. Before Spring Break this week, she generously brought me a quart-sized jar. I think all of you who try this will love it!
Since I'm still not taking time to keyboard in any recipes I can just scan,
click on the image for a larger view.
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The owner of the preparedness group I subscribe to—Sally Farb—is also encourages whole foods and nutrition. I've learned much about sprouting grains and nuts, etc. She recently shared three of her healthy breakfast recipes. Her notes are in red. Let me know if anyone gives them a try, as I have not yet.
Better Than Grapenuts!!
6 c. freshly ground flour (we used spelt)
3 c. plain yogurt, kefir, buttermilk, or clabbered milk (use c. water plus 2 TBL lemon juice or apple cider vinegar for dairy allergies) We used homemade milk kefir
Mix fresh flour and soaking medium of choice in a large, glass bowl. Cover with a clean cloth and rubber band and leave on the counter for 24 hours. minimum I went over a few hours with no problems
After soaking is complete mix the following into the batter:
3/4 c. coconut or palm oil we used coconut oil palm oil has a strong taste
1 c. Grade B maple syrup or honey since this was being baked we used that cheap honey from "a guy i know"(1/2 c. sweetener plus 5 drops stevia may be substituted)
1 t. sea salt
2 t. baking soda
1 t. vanilla extract
1 t. maple flavoring New Seasons has Frontier remember the 80% rule when you read the ingredients
1 T. ground cinnamon
Mix these ingredients well into the soaked batter. Pour into 2 – 9X13 pans and bake at 350F for about 30 minutes until a toothpick inserted in the center comes out clean. Do not overbake.
Let cool and crumble the coffee cake into small pieces (see video for ideal size) and dehydrate on cookie sheets at 200F for about 12-18 hours. Ours was done in 5 hours so watch it!! Turn cereal pieces every few hours to dry evenly.
Store in airtight containers in the refrigerator. if you have any left over! I hope you enjoy this recipe!!
KOO KOO 4 COCOA – NUTS
Note: These directions assume you are using a dehydrator. If you don’t have one, you can still make them. When it is time to “dehydrate,” instead turn your oven to its lowest temperature. Spread your cocoa-nuts on a few cookie sheets or in a large cake pan and place in oven. After about 30 minutes, flip the crumbles over to ensure even drying. If using a cake pan, stir every 15-20 minutes. See section below on taste-testing to determine when yours are done. Total baking time could take a couple hours. Think about two days ahead for this recipe. If you want it available for snacking by Monday morning, start the recipe on Friday night or Saturday morning.
• 4 . raw almonds
• 1 T. unrefined sea salt
• 3/4 c. maple syrup
• 3/4 c. unprocessed cocoa powder (or grind up your own cocoa nibs)
• 2 c. shredded coconut (unsweetened)
• 1 t. vanilla
• 3 T. coconut oil
• 2 c. of chia gel
Makes approximately 2 quarts (3 to 4 dehydrator sheets, or 2 to 3 cookie sheets).
Place the almonds and salt in a large bowl. Cover completely with filtered or purified water and soak for 12 to 24 hours. Strain, rinse, then place in food processor. Pulse several times until almonds reach the desired size and consistency you want.
Place almonds in large bowl. Add additional ingredients and stir well. If doubling or tripling this recipe, you may have to combine in a very large bowl or stock pot.
Place mixture on dehydrator teflex sheets or parchment and spread loosely to 1-inch layers, covering the sheets.
Dehydrate on 115 degrees Fahrenheit for about 24 hours.
When the 24 hours have elapsed, take out a sample and allow to cool to room temperature. Taste to see if they’re done. They should be crunchy — not stale or damp. If they don’t taste quite right, turn the dehydrator back to 115 degrees Fahrenheit and let the crumbles dehydrate for another 2 to 3 hours or until crunchy and the consistency you desire.
Store in canning jars.
I’m sure you will think of a million ways to use them, simply as cereal with raw milk, on top of ice cream, yogurt, bananas and PB with chia gel, or by the handful!
If you press them tight together you can make your own crunchy nutty bars using chia gel as the binder. Pile them thicker and cut them into bar shapes and sizes you desire and flip them at least once in the drying process.
by Dee, wife of Barbara's son Scott
