Recipes on how
to cook our cereals
Be watching for many new recipes on how to cook a variety of things
from our products. We will be featuring some of our customers own tasty,
nutritious, tried and true ones you can count on. Send us some of yours
and we will try to publish them in up and coming issues.
7
Grain Cereal
1/3 c. 7 grain cereal
2 c. water
salt to taste
Cook for 5-10 mins or until desired softness of cereal.
Top off with freshly ground Flax.
TOP
- - - - - - - - - - -
- - - - - - - - - - - - - - - - - - - - - - - - - -
Ready-to-Eat
Breakfast -- Susan Aspinall
4 c. 7 grain cereal
3 c. boiling water
Mix and let stand for 5 min.
Add:
4 c. oatmeal
1 c. br. sugar
1 c. oil
6 eggs
2 tsps. B Powder
1/2 tsp salt
Mix and put in greased 10 x 15 pan. Bake at 325 for 50 min.
Variations: add raisins, wheat germ or anything you like.
Cut into serving size pieces and freeze. Reheat individual pieces and
serve hot with milk for a tasty nutrient dense Breakfast.
TOP
- - - - - - - - - - -
- - - - - - - - - - - - - - - - - - - - - - - - - -
7
Grain Pancake Mix - by Marian Aspinall from Calgary
2
c. 100% w.w. flour
1 c. 7 grain cereal
3 c. milk
2 1/2 T baking powder
2 eggs
4 T oil
Mix
and let sit for 5 mins for ingredients to thicken.
TOP
- - - - - - - - - - -
- - - - - - - - - - - - - - - - - - - - - - - - - -
Whole
Wheat Biscuits
2 cups W.W. Flour (70 %) or Lt. Pastry
flour
2 tsps Br. Sugar
Pinch salt
4 tsps Baking Powder
1/3 tsps Creme of Tartar
1/2 cup Butter (cold)
1 cup Cold Milk
Put first 6 ingredients
in bowl and cut in butter till large marble size. Add milk and work
in till to kneading stage. Add a bit of flour around edge of bowl and
knead dough till nice texture for handling. Place on cookie sheet and
pat down to 1/2 “ thick. Cut in to squares. Bake @ 325 for 15
min. Turn in oven and bake another 5-10 min till baked. Best served
warm with butter.
TOP
- - - - - - - - - - -
- - - - - - - - - - - - - - - - - - - - - - - - - -
NEW LIGHTER EZEKIEL BREAD MIX (works in Bread Machines)
We are pleased to release
our new lighter version of our Ezekiel Bread Mix – so light you
can make it in the bread machine - but still a complete nutritious and
balanced bread. This is so easy now to provide a scrumptious healthy
loaf for your family that is proven to give stamina and endurance. It
does NOT require dough enhancer. However, it does still benefit from
it if added and will produce a lighter higher loaf.
New LIGHTER Ezekiel Bread for the Bread Machine
10 oz warm water
1 tsp salt
1 T. extra virgin olive oil
1/4 c. brown sugar
1 egg
|
3 2/3 c. Ezekiel flour
mix
1 1/4 tsp yeast
1 vit C (500 mg) crushed
1 tsp cinnamon
|
Optional: 1/4 c. raisins
Add in order given. Ingredients should be at room temp for maximum potential.
Set on Whole Wheat Bread setting.
TOP
- - - - - - - - - - -
- - - - - - - - - - - - - - - - - - - - - - - - - -
EZEKIEL BREAD (hand method)
1 Cup Warm water
(potato water makes a longer lasting and lighter Loaf)
1/2 Tablespoon Yeast
2 Tablespoons honey or Dk Br. Sugar
2 Tablespoons Extra Virgin Olive Oil
Celtic Sea Salt
3 eggs
1 Vit C 100mg crushed
2 1/3 Cups Ezekiel Bread Mix
Optional: ½ tsp. cinnamon &
½ c. raisins
(Some of the Ezekiel Bread Mix can be
replaced with our 70% white flour for a lighter loaf. Reduce oil if
making a large batch i.e. 6 loaves= 1/3 c oil)
Combine warm water, yeast
and sugar. Let rise 5 min.Add other ingredients in order and mix last.
If it is too sticky (should be quite moist though) add a bit more mix
or 70% around edge of bowl and knead in. Place in oiled bowl in warm
place for 15 min. Punch down and allow to rise 15 min more. Punch down
and allow another 15 min rise time. Make into loaf. Rise another 20
min in warmed oven. While loaf is in oven turn on to 325 and bake 20
min. Turn loaves if oven has uneven heat and Bake 15 min more.
TOP
- - - - - - - - - - -
- - - - - - - - - - - - - - - - - - - - - - - - - -
Whole
Wheat Bread for Bread Machines - by Alisa Cinnamon
1 1/2 # - 2 # setting (Use Grain or Whole
Wheat setting)
Delayed time setting to allow ingredients to climatize
11 oz water (10 oz if not adding 7 grain
cereal mix)
1 tsp salt
1 T. Extra Virgin Olive Oil
less than 1/4 c. sugar
3 c. 70 % Daybreak/Scheresky WHITE FLOUR or 90 % flour
1/3 c. 7 Grain Cereal mix (Daybreak/Scheresky)
1 tsp. Fleischmann's Quick Rise Yeast
Add to machine in order given.
TOP
- - - - - - - - - - -
- - - - - - - - - - - - - - - - - - - - - - - - - -
Light
Whole Wheat Angel Food Cake
3/4 c. 70 % w.w.
flour
1/4 c. corn starch
1 1/4 c. icing sugar
Mix in small bowl. Set aside
18 eggs whites
1/4 tsp salt
1 1/2 tsp. Creme of tartar
Beat till very stiff.
1 c. icing sugar
1 tsp vanilla
1/4 tsp almond flavoring
Add gradually to beaten whites.
Add small bowl of flour mix 1/3 at a time.
Do not overmix.
Bake @ 350 for 35 min. or until cracks appear on top.
TOP
- - - - - - - - - - -
- - - - - - - - - - - - - - - - - - - - - - - - - -
Marianne's
Whole Wheat bread
8 c. Warm Water
1/2 c. honey
1.4 c. molasses
3 T. yeast
Let rise 5 mins
Add
1c. 7 grain or 12 grain cereal
3 eggs
1/3 c. Ex Vir Olive oil
1 tsp. sea salt
1 Vit C Crushed (500 mg)
8 c. whole wheat flour
Beat well till dough develops elasticity (approx 5-10 mins).
Add
9 1/2 c. more whole wheat flour
Beat well again
Place
in oiled bowl and cover.
Let rise
30 mins. Punch down and let rise 20 mins. more.
Divide into 6 small loaf pans and let rise in warmed oven
for 25 mins. Turn on oven to 325' while loaves are still in oven.
Bake 45 mins.
TOP
- - - - - - - - - - -
- - - - - - - - - - - - - - - - - - - - - - - - - -
Custard
Icing
1/3 c shortening
1/2 c butter
1 c organic cane sugar
(or Dk Br sugar)
2 tsp vanilla
-Heat 1/2 c milk with 1 T. cornstarch
till thick. Cool
-add to other ingredients
-Beat well for 7 minutes
occassionally scraping bowl
Consistency will change if beaten long enough.
TOP
- - - - - - - - - - -
- - - - - - - - - - - - - - - - - - - - - - - - - -
Daybreak
Oatmeal Muffins
1 c. large flaked oats
1 c. buttermilk
1 c. whole wheat flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/4 tsp salt
1/3 c. honey
1/3 c. oil
1 egg
1/3 c. sunflower seeds
Stir oats, butttermilk, honey, egg & oil together.
Let sit while dry ingredients mixed together.
Add dry mix to liquid and stir just enough to moisten.
Sunflower seeds can be put on top or mixed in batter as well.
Bake in lined muffin cups @ 325 for 20 mins
TOP
- - - - - - - - - - -
- - - - - - - - - - - - - - - - - - - - - - - - - -
Hearty
Barley and Lentil Stew
1 cup Lentils
1 cup uncooked Barley
1 1/2 cup homemade soup broth
4 cups of water
1 clove of garlic, minced fine
1 medium onion diced
1 stalk celery
2-3 stalks of parsley minced
Salt to taste |
Grind of black pepper
Pinch of Basil
Pinch of Oregano
1 bay leaf
Juice of 1/2 lemon
2 carrots chopped
2 large potatoes chopped
1 tsp honey |
In a large pot or dutch oven, combine lentils, barley, broth, water,
garlic onion, celery and parsley. Add seasonings (include lemon juice).
Bring to boil. Turn down and simmer 40 minutes. Add carrots; simmer
10 minute more. Add potatoes; simmer another 15 minutes.
Serve with dollop of plain yogurt. Sprinkle with cheese croutons or
simply garnish with miced parsley.
TOP
- - - - - - - - - - -
- - - - - - - - - - - - - - - - - - - - - - - - - -
Barley
Casserole
2 Tablespoons chopped
onion
1/2 cup chopped mushrooms
1/2 cup barley |
1/2 cup water
Dry chicken bouillon, to taste
1 teaspoon lemon juice |
Mix all ingredients, bring
to boil, lower heat and simmer 30 minutes until tender.
TOP
- - - - - - - - - - -
- - - - - - - - - - - - - - - - - - - - - - - - - -
Cheese
Croutons
4 slices whole wheat toast, unbuttered
3 Tablespoons parmesan cheese
Sprinkle cheese over toast and broil
a few seconds unti cheese melts. Cool and cut in 1/2 “ squares
TOP
- - - - - - - - - - -
- - - - - - - - - - - - - - - - - - - - - - - - - -
Canadian
Pea Soup
1c. split peas
3c. cold water
2 lbs. smoked ham shank or single ham bone
3 quts boiling water
1 onion thinly slice
Celery leaves
1 tsp sea salt
1/8 tsp pepper
2 carrots shredded
1 Tbsp Dijon mustard
2 tsps honey
2 Tbsp Balsamic vinegar
Soak peas
in cold water overnight. Drain. Combine peas, ham (or bone), onion,celery
and boiling water. Bring to boil. Simmer 2.5 hrs. Stir often. During
last half hour, add
remaining ingredients.
TOP
- - - - - - - - - - -
- - - - - - - - - - - - - - - - - - - - - - - - - -
Rye
Bread
8c. warm water
1/2 c. molasses
1/4 c. org cane sugar
3 T. Yeast
Let sit for 5 mins
Add:
7 c. Rye Flour
3 eggs
1/3 c Ex Vir Ol Oil
1 T. Vit C crystals
1 T. celtic sea salt
3 tsp.. ground lightly caraway seed
Add gradually:
9 c. Spelt flour
Beat well for 10 mins to
devolop gluten.
Remove from mixer to oiled bowl. Let rise 30 mins in warm oven.
Punch down and let rise again 20 mins. Punch and down and repeat rising
20 mins.
Divide into 6 small loaf pans. Let rise 25 mins in oven. Turn on to
325 and bake 45 mins.
TOP
- - - - - - - - - - -
- - - - - - - - - - - - - - - - - - - - - - - - - -
