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Sweet & Crunchy Oatmeal Granola1/2c butter1/2c brown sugar1/2c honey2T water4c rolled oats1c wheat flour1c raw sunflower & pumpkin seeds1c any kind of chopped nuts (I mix peanut, cashew, and almond together)1c of raisins and dried cherries (can substitute with craisins or blueberries as well)Add the first 4 ingredients to a 9x13 pan and put in the oven. Turn oven on to 375 and ingredients will melt as oven heats up.While waiting for mixture to melt mix the rest of the ingredients together EXCEPT the dried fruit.When 4 ingredients melted, pull out of oven and pour dry ingredients into the pan. Stir all together until the dry mixture is well coated. Bake 45 minutes, stirring every 5-10 mins.When done, pull out of oven and wait for it to cool before mixing in the dry fruit.Seal in an airtight container in the fridge. Makes a great cereal or topping on yogurt or ice-cream.
Oatmeal Kamut'n Grains Buttermilk Pancakes2c rolled oats1c kamut flour1c mixed grain flour (I used part wheat, spelt, & oatbran)1/3c organic cane sugar2t bake powder1t bake soda1/2t salt2 eggs2 1/2c lowfat buttermilk1 1/2c nonfat milk (for thicker pancakes omit 1c milk. Batter does thicken as it sits though)4T oil or butter2t vanillaMix all dry ingredients together. In a separate bowl mix together the wet ingredients. Pour wet ingredients into the dry mixture and stir until combined well.On a med heat skillet pour desired size of pancake. Wait to flip until bubbles in the pancakes don't fill in with batter.Tastes really good if you mix in craisins or soaked dried blueberries when combining the wet and dry ingredients.Can be served with maple syrup, but is moist enough to serve with vanilla yogurt or fruit and fresh whipped cream.
Thanks for the awesome recipes! Can't wait to try! I will get them on the website.
just a question...how long can I store freshly ground wheat flour in my pantry?