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1/2c butter 1/2c brown sugar 1/2c honey 2T water 4c rolled oats 1c wheat flour 1c raw sunflower & pumpkin seeds 1c 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.
2c rolled oats 1c kamut flour 1c mixed grain flour (I used part wheat, spelt, & oatbran) 1/3c organic cane sugar 2t bake powder 1t bake soda 1/2t salt 2 eggs 2 1/2c lowfat buttermilk 1 1/2c nonfat milk (for thicker pancakes omit 1c milk. Batter does thicken as it sits though) 4T oil or butter 2t vanilla Mix 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.
This comment has been removed by the author.
ReplyDeleteSweet & Crunchy Oatmeal Granola
ReplyDelete1/2c butter
1/2c brown sugar
1/2c honey
2T water
4c rolled oats
1c wheat flour
1c raw sunflower & pumpkin seeds
1c 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.
This comment has been removed by the author.
ReplyDeleteOatmeal Kamut'n Grains Buttermilk Pancakes
ReplyDelete2c rolled oats
1c kamut flour
1c mixed grain flour (I used part wheat, spelt, & oatbran)
1/3c organic cane sugar
2t bake powder
1t bake soda
1/2t salt
2 eggs
2 1/2c lowfat buttermilk
1 1/2c nonfat milk (for thicker pancakes omit 1c milk. Batter does thicken as it sits though)
4T oil or butter
2t vanilla
Mix 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.
ReplyDeletejust a question...how long can I store freshly ground wheat flour in my pantry?
ReplyDelete