Crunchy Raisin Granola for use with kousimine-budwig breakfast
4 cups of Oatmeal
1/3 cup of flour (whole wheat, millet, or rice)
1/4 cup of virgin olive oil (not extra virgin)
1/3 cup of honey (raw if you can get it)
water as needed to moisen the granola
1 t. of cinammon
1/2 t. of nutmeg, fresh ground
1 t. salt
1/2 cup of almonds
3/4 cups of raisins.
Mix all the ingredients in a large bowl except the raisins. Place the mixture in a greased pan and press down like a cookie dough. Bake in a low oven of 325 degrees for around 20 minutes and check that it does not burn. Stir it now to evenly cook all the edges and add the raisins. Cook to a medium brown and remove from the oven to cool. When cool put in a sealed jar and use as needed.
Non Gluten Crunchy bread - my favorite
2 Cups buckwheat flour (this is NOT wheat and has no gluten)(I USE 1.5 CUPS OF BROWN RICE FLOUR AND 1/2 CUP TAPIOCA FLOUR)
If you prefer, substitute another type of non-gluten flour.
1 teaspoon baking powder
1/4 teaspoon sea salt
1/4 teaspoon coriander (optional, but adds a nice flavor)
2 cups cooked cabbage that has been pureed in a blender to a smooth mush. The 2 cup measurement is after pureeing.
3 Tablespoon oil of your choice
Mix dry ingredients together in one bowl, and wet ingredients together in another. Then begin to stir together the dry ingredients combination with the wet ingredients combination, adding water as you mix, using just enough water to create a thick dough. Not to the point of a thin batter, you want it to be quite thick.
Transfer the dough to an oiled baking pan that is large enough to spread out the dough to roughly an inch thick. Bake at 350 degrees until a fork poked into the center comes out clean.
** I have used zuchinni instead of the cabbage and it is delicious too.
4 cups of Oatmeal
1/3 cup of flour (whole wheat, millet, or rice)
1/4 cup of virgin olive oil (not extra virgin)
1/3 cup of honey (raw if you can get it)
water as needed to moisen the granola
1 t. of cinammon
1/2 t. of nutmeg, fresh ground
1 t. salt
1/2 cup of almonds
3/4 cups of raisins.
Mix all the ingredients in a large bowl except the raisins. Place the mixture in a greased pan and press down like a cookie dough. Bake in a low oven of 325 degrees for around 20 minutes and check that it does not burn. Stir it now to evenly cook all the edges and add the raisins. Cook to a medium brown and remove from the oven to cool. When cool put in a sealed jar and use as needed.
Non Gluten Crunchy bread - my favorite
2 Cups buckwheat flour (this is NOT wheat and has no gluten)(I USE 1.5 CUPS OF BROWN RICE FLOUR AND 1/2 CUP TAPIOCA FLOUR)
If you prefer, substitute another type of non-gluten flour.
1 teaspoon baking powder
1/4 teaspoon sea salt
1/4 teaspoon coriander (optional, but adds a nice flavor)
2 cups cooked cabbage that has been pureed in a blender to a smooth mush. The 2 cup measurement is after pureeing.
3 Tablespoon oil of your choice
Mix dry ingredients together in one bowl, and wet ingredients together in another. Then begin to stir together the dry ingredients combination with the wet ingredients combination, adding water as you mix, using just enough water to create a thick dough. Not to the point of a thin batter, you want it to be quite thick.
Transfer the dough to an oiled baking pan that is large enough to spread out the dough to roughly an inch thick. Bake at 350 degrees until a fork poked into the center comes out clean.
** I have used zuchinni instead of the cabbage and it is delicious too.
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