- 2 small bananas, mashed
- 1 large egg
- 1 cup milk
- 1 cup whole wheat flour
- 1-1/4 teaspoons baking powder
- 1/4 teaspoon salt
This recipe is another super way to use up ageing bananas. Begin by mashing the bananas in a large bowl. Whisk in the egg and milk. Beat the mixture until the banana is as smooth as you can reasonably get it. Measure in the flour, baking powder, and salt. Whisk again until the batter is smooth. Drop by 1/4-cupfuls onto an oiled skillet or griddle. Cook until brown underneath and dry on top with tiny bubbles. Flip to brown the second side. Repeat with remaining batter. Serve hot with syrup or applesauce. Very good.
- 1-1/2 cups whole wheat flour
- 1/2 teaspoon salt
- 1 tablespoon brown sugar or honey
- 1-1/2 teaspoons baking powder
- 1 tablespoon oil
- 1 medium egg
- 1 cups buttermilk
- Oil for frying
Get out a medium sized bowl. In it combine the dry ingredients. Mix the dry stuff together with a fork or whisk to distribute everything evenly. Add the oil, egg and milk. Stir again, mixing until the batter is relatively smooth.
Cook on a hot, well-oiled griddle or skillet. Use about 1/4-cup of batter per pancake. Heat a skillet over medium-high heat. Add a spoonful of oil. When the oil is almost smoking drop in about 1/4-cup of batter. If your pan is large, you can probably fit in 2 or 3 at a time. As the pancakes cook, little bubbles will form around the edges. The top will begin to dry out too. When the top is beginning to dry out, and the surface has plenty of bubbles on it, turn the pancake and cook the other side. Brown it well, and lay it in a plate. Repeat until all of the batter is used up. This is enough to feed 4 average appetites breakfast. It also makes a quick hot bread to accompany a lunch of stew or casserole.
- Cooked Whole Wheat Berries
- Oil for deep frying
Cook up a batch of whole wheat berries using your preferred method. They can be boiled in water to cover for an hour, if you don’t already have some cooked. I usually cook a cup at a time. Make sure the wheat is well cleaned before you cook it. Drain the cooked wheat in a fine mesh strainer in the sink. Allow the wheat to sit in the strainer for about half an hour, to make sure it is as dry as possible.
Heat your oil up to 375F. Put in no more than 1/4-cup of cooked wheat at a time because the fat will bubble up something fierce. Fry the wheat for about 2 minutes. It won’t pop the way popcorn does, but it will puff up pleasantly. Remove the wheat from the hot oil and place it on a brown paper grocery bag or paper toweling to dry. Repeat until all the wheat is cooked. Salt the Wheat-Nuts and eat like sunflower seeds or peanuts.
If the wheat is chewy instead of crispy, it wasn’t fried long enough. Put it back into the oil (a little at a time) and fry it for another minute or two, until it is crispy. This stuff is addictive. Makes a great alternative to unhealthy snacky foods.
- 1 cup whole wheat berries
- 3 cups water
- 1/4 to 1/2 teaspoon salt (optional)
- a Crock Pot or a Slow Cooker
First you need to pick over and wash your whole wheat. I do this by putting it in a fine mesh strainer and running water over it in the sink. When the wheat is well washed, place it in your slow cooker. Add the water and salt if desired. Set the cooker on low and put the lid on. Let it sit overnight, or all day, at least 8 hours, or up to 12 hours. In the morning you will have lovely well cooked wheat to use for all of your favorite wheat recipes.
If there is extra water in the slow cooker, you may drain it off. If you want to cook the wheat on High instead of Low, then let it cook for 3 hours and then check it. If it is tender then eat it, if it isn’t tender yet, then give it another hour on High to cook it through. Store the cooked wheat in the fridge, or freeze it if desired. It keeps for about 2 weeks in the fridge. This recipe may be doubled or tripled if desired. The cooking time remains the same.
You may use this wheat in recipes or eat it plain. I like it for breakfast with milk and honey, or mixed with yogurt and bananas. It is also good as a substitute for rice on the dinner plate.
Carnivores use it to extend ground beef in meatloaf or patties. It can also be added to bread or muffins or mixed half and half with TVP and used in all your old ground beef recipes like Tacos or Chili. This is a marvelously easy way to cook wheat.
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- 1 thermos
- 1 cup whole wheat berries
- 2 cups boiling water
First preheat the thermos by filling it with your hottest tap water. Place the lid on it loosely and allow it to sit while you do the rest of the work. Meanwhile bring 2-cups of water to a boil. When the water boils, dump the tap water out of the thermos. Immediately pour the boiling water into the thermos. Pour the wheat berries into the thermos along with the boiling water. Try to work quickly so the water doesn’t lose too much of it’s heat. Screw the lid tightly onto the thermos. Now allow the wheat to cook in the thermos for about 8 hours, or overnight.
When you open the thermos you will have lovely freshly cooked wheat, the perfect temperature for eating. You may need to drain off a little of the water if it hasn’t all been absorbed. Serve anywhere you would rice, or stir some into a little yogurt with a bit of brown sugar. Cooked wheat is also nice for breakfast with a few dates and milk.
If desired, this recipe is easily doubled or trippled for larger thermoses.
- 2-1/4 cups whole wheat flour
- 1 teaspoon salt
- 1 tablespoon oil or melted fat
- 1 cup tap water
Mixing by Hand: Get out a large bowl. In it combine the whole wheat flour and salt. Add the oil and water. Combine everything together to form a stiff dough. Mix it with your hands when it gets too stiff to mix with a spoon. If the dough seems dry, add a little more water, if it seems too wet, add a little more flour. Work and knead the dough for 10 minutes by the clock. All of this kneading is what makes a tender finished product. After kneading the dough, cover it with a dish towel or plastic wrap. Allow it to rest for at least 30 minutes. This will make it easier to roll out. You may allow it to rest over night if desired.
Mixing by Bread Machine: Measure all of the ingredients into the machine’s bread pan. Start the machine and allow it to mix and knead the dough for you. Set your timer for 10 minutes, or watch the clock. When the time is up, turn off the machine. You should have a nice stiff ball of dough inside of it with a clay-like consistency. Allow the dough to rest inside the machine for at least 30 minutes, or as long as overnight. It won’t rise because it doesn’t have yeast in it.
Rolling & Shaping the Dough: After the dough has rested, divide it into 8 or 10 pieces. Roll out each piece into a large thin circle. I roll mine out on waxed paper dusted with flour, or a square piece of clean muslin cloth dusted with flour. Make the flat-bread as thin as possible. Roll out all of the flat-bread before you begin to cook them if possible. This makes the work go faster. The thinner you can roll the dough, the more tender the finished product will be.
To Make Chapatis: After rolling out the dough, heat a dry iron skillet over medium-high heat. When it is hot, place one of the prepared flat-bread on it. Let it cook for about 10 seconds and then flip to the other side. Cook the second side for about a minute, or until it is brown and puffy. Flip the flat-bread again and cook the first side for about another minute. It will be light brown, tender and puffed with little bubbles all over.
To Make Fry-Bread: After rolling out the dough, heat about 1/2 an inch of oil in a large skillet. Get the oil very hot, almost smoking, or about 375°. Carefully slip a prepared flat-bread into the hot oil. Press it down gently with a pair of tongs so that it is submerged in the hot oil. The bread will bubble up and puff all over. Use tongs to turn it and brown the other side. Remove it and place it on a paper towel covered plate, or a brown paper bag to drain. Continue with the rest of the flat-bread, until all are cooked.
Half A Dozen Sweet Wheat Muffins
- 1-1/2 cups Sweet Wheat Muffin Mix
- 1 egg
- 2/3 cup tap water
Measure the muffin mix into a medium sized bowl. Add the egg and water. Use a fork or whisk to mix the batter until it is evenly moistened, but still lumpy. Oil a 6 cup muffin pan. Using about 1/4 cup of batter for each muffin (I use an ice cream scoop to measure it), fill the muffin cups evenly. Bake at 400ï¿½ for 20 minutes. Makes 6 muffins.
A Dozen Sweet Wheat Muffins
- 3 cups Sweet Wheat Muffin Mix
- 1 egg
- 1-1/2 cups tap water
Measure the muffin mix into a large bowl. Add the egg and water. Use a whisk to mix the batter up until it is evenly moistened, but still lumpy. Oil a 12 cup muffin tin. Using about 1/4 cup of batter for each muffin, fill the muffin cups evenly. Bake at 400ï¿½ for 20 minutes. Makes 12 muffins.
1. Cereal Muffins: Prepare the batter for a dozen muffins as directed above. Stir in a cup of cooked, leftover cereal. Use oatmeal, or grits, or rice, or farina, or bulgur or whatever you have handy. Bake as directed. This makes about 18 muffins. Adding rice is my favorite variation.
2. Cinnamon Raisin Muffins: Prepare the batter for a dozen muffins as described above. Add 1/2 cup of raisins and 2 teaspoons cinnamon to the batter. Bake as directed. Makes a Baker’s Dozen or 13. Bake the extra muffin in a well oiled custard cup.
3. Blueberry Muffins: Add 1 cup of fresh or frozen blueberries to the batter for a dozen muffins. If you like, you can add 1/4 cup of sugar or honey, to make the muffins sweeter. Bake as directed; serve with margarine or cream. Makes 14 or 15 muffins. I bake the extra muffins in well oiled custard cups.
- 8 cups whole wheat flour
- 1 cup brown sugar
- 1-1/2 cups instant nonfat dry milk powder
- 1 tablespoon salt
- 1/4 cup baking powder
- 1 cup solid vegetable shortening
For this recipe you will need a very large bowl. I have a huge metal one with a few dents that the children borrow for a top spinning game. It is nearly indestructible, although, as I remember it cost over $7 brand new, so it should be.
Measure eight level cups of whole wheat flour into the bowl. Add the sugar, dry milk powder, salt and baking powder. Stir the mixture with clean hands, so that the salt and baking powder are evenly mixed in with the other ingredients.
Next get a one-cup sized measure. Pack shortening into it until it reaches the top. Use a spoon or your fingers to make sure the shortening is firmly packed into the cup without any air pockets. Now use your index finger to level off the top. Your fingers will be very greasy. That is alright, you can wash them later. When you get the top level, use your fingers to scrape the shortening out of the measuring cup, into the bowl of flour. Try to get as much of the fat out of the cup as you can without being obsessive about it.
Now you should have a bowl of dry ingredients with a big glob of white shortening on top. Mash the shortening with your hands. Yes, with your hands (don’t panic . Use your fingers to mush the flour mixture with the fat until it is very crumbly. This part is fun, like you’re a kid again. Mash and mix and mix and mash; contemplate the textures between your fingers. Reminisce about squeezing mud between your toes as a kid. Sigh and relax and enjoy yourself. When the mixture is evenly crumbly, with a few small chunks the size of peas, or dried beans, you are done. Phew, now you can wash your hands.
Scoop the Muffin Mix into a clean coffee can. It will make 12-1/2 cups, or enough to fill a large coffee can all the way full. If necessary, shake or tap the can gently, to pack down the mix, so there is enough room for all of it. The mix may now be stored in the fridge, if you will be slow to use it, or on the shelf in the pantry, if you will be using it within the next 6 weeks or so.
- 5 cups unbleached white flour
- 4 cups whole wheat flour
- 1-1/2 tablespoons salt
- 4 tablespoons baking powder
- 2 cups solid vegetable shortening
You need a very large bowl to make this mix, and also a clean container to put it in when it’s done. I usually use a large, clean coffee can.
So, measure your flours into your large bowl. Add the salt and baking powder. Mix it all up with your fingers and hands. Be sure you wash them before you dig in. After the salt and baking powder are evenly distributed throughout the flour, add the shortening. Firmly pack solid shortening into a cup-size measure. Make sure there aren’t any air pockets, as you pack it full. Level off the top with your finger so you have exactly one cupful. Scrape the shortening out of the cup into a big blob on top of the flour. Use your fingers to get out as much of the shortening as you can without being unduly obsessive about it. Now, measure another cupful of shortening and plop it on next to the first blob in the bowl of flour.
Using your hands, mash the flour and fat together until the entire mixture is light and crumbly. Try not to overmix. You will want small lumps to remain, about the size of peas or dried beans. When the mixture is evenly mashed together, and it actually resembles biscuit mix (only darker because of the whole wheat flour) you can stop. Transfer the biscuit mix to a clean coffee can, or other resealable container. Label and seal the can. You should have about 10-1/2 cups of biscuit mix.
This recipe can be used in any recipe calling for biscuit mix or Bisquick baking mix. This mix is better for you because of the whole grain flour, and reduced amounts of salt. Also, you can use trans-fatty-acid-free shortening in your own mix, to make it as healthy as possible. Spectrum is a brand name available in my neck of the woods.
I have tried a lot of whole wheat biscuit mixes to find the best one. All of the others turned out heavy and dense baked products. This one though, is perfect. Biscuits made with it are light and flaky the way biscuits are supposed to be, and impossible pies taste like they were made with store-bought biscuit mix, only they weren’t. They were made with good, hearty, whole grains instead.