This week, we’re extending the Extreme Food Storage Makeover to Grandma Lori’s daughter Jasmine! She is Jodi’s little sister, and Julie’s sister-in-law. Jasmine has always been into cooking. She has made her own little recipe book and everything. When she kept hearing her big sisters talk about how whole grains are healthier, she wanted to learn about it… Since the Wondermills are on sale for the summer, Grandma Lori took advantage and bought one so now we get to share some fun recipes with the family.

If you’re new to this project, visit our Grandma Lori Makeover Page for the full scoop, and see the journey as it has progressed so far.

Watch the video as Julie shows Jasmine how to grind wheat, and other grains to make Jasmines regular waffle recipe, a delicious multi-grain version. Jasmine might even have a future on the Food Network – who knows? Oh and please excuse the guest appearance from SPIDERMAN himself. Yes it’s last years Halloween outfit he has worn daily since -luckily he didn’t shoot webs into our food.

Here is the Recipe Jasmine used. The ingredients in the brackets are halved, so she can make small batches for herself and her friends.

Waffles
1 ¾ c. flour (1/2 cup + 1/3 cup + 1 tbsp.)
1 tbsp. baking powder (1/2 tbsp.)
½ tsp. salt (1/4 tsp.)
2 c. milk (1 cup)
1/3 c. oil (2 ½ tbsp.) -replace with unsweetened applesauce for low-fat option
2 eggs ( 1 egg)
Mix all ingredients with electric mixer. Pour batter into waffle maker and cook until done.

Stay tuned as we keep showing our family some fun recipes using their food storage!

My favorite recipe I’ve made since venturing into cooking with Food Storage is an Enchilada Pie recipe. I told you all about it back in my cooking challenge post.

Since then, I’ve added another twist on the recipe. I realized I was out of enchilada sauce MID RECIPE a few weeks ago. I had gotten far enough that there was no turning back, but I DID not want to run to the store. Does that EVER happen to any of you? I somehow got confused about how much enchilada sauce I had stored (My husband forgets to tell me we’re down to 2 or 3 left when I get him to get one out of the basement for me).

Anyways, I found this recipe on allrecipes, and to my amazement it turned out great, and used ingredients I always have on hand. Now I wont need to bother buying Enchilada Sauce.

Ten Minute Enchilada Sauce
(anything with the title “ten minutes” in it, is my kind of thing)

Ingredients

1/4 cup vegetable oil
2 tablespoons self-rising flour (I used regular)
1/4 cup New Mexico or California chili powder
1 (8 ounce) can tomato sauce
1 1/2 cups water
1/4 teaspoon ground cumin
1/4 teaspoon garlic powder
1/4 teaspoon onion salt
salt to taste

Directions
Heat oil in a skillet over medium-high heat. Stir in flour and chili powder, reduce heat to medium, and cook until lightly brown, stirring constantly to prevent burning flour.
Gradually stir in tomato sauce, water, cumin, garlic powder, and onion salt into the flour and chili powder until smooth, and continue cooking over medium heat approximately 10 minutes, or until thickened slightly. Season to taste with salt.

So go ahead, give yourself a challenge! Try this out with the NEW twist!

So I really had no idea why so many people fussed about this bread, I was just excited to try something new… I looked it up and found this:

Ezekiel bread in it’s earliest form can be found in the Holy Bible in the book of Ezekiel chapter 4, verse 9 which says: “Also take wheat, barley, beans, lentils, millet, and spelt, and put them into one vessel and make bread of them.” (Amplified Bible) In this verse the prophet Ezekiel is told by God to make bread in a certain way and then he lives on water and this bread for 390 days while he resides in the desert.

Ezekiel bread is a bread made from four grains and four beans. Typically it contains wheat, spelt or rye, barley, millet, lentils, great northern beans, kidney beans, and pinto beans ground in a grain mill. The specific mixture of grains and beans has been tested by food scientists and found to be complete nutritionally.

Combined the wet ingredients and got all my grains out. I bought the ones I didn’t already have at the bulk section of a store called Winco here in Utah. I think most health food stores, or stores that sell grains in bulk should have all the ingredients.

Layered the grains in legumes in this clear measuring cup (for no reason other then to take a cute picture…) Isn’t it decorative and beautiful?


Threw all the grains and legumes into my WonderMill wheat grinder that I LOVE and ….

Out came a beautiful flour. I mixed the flour with the wet stuff and kept mixing. The consistency is more like a batter then a doughy bread-

Let the loaves rise, then I baked them and tested it by taking a glob of bread out of the middle…

Ingredients
• 2 1/2 cups wheat berries
• 1 1/2 cups spelt flour
• 1/2 cup barley
• 1/2 cup millet
• 1/4 cup dry green lentils
• 2 tablespoons dry great Northern beans
• 2 tablespoons dry kidney beans
• 2 tablespoons dried pinto beans
• 4 cups warm water (110 degrees F/45 degrees C)
• 1 cup honey
• 1/2 cup olive oil
• 2 (.25 ounce) packages active dry yeast
• 2 teaspoons salt

Directions
1. Measure the water, honey, olive oil, and yeast into a large bowl. Let sit for 3 to 5 minutes.
2. Stir all of the grains and beans together until well mixed. Grind in a flour mill. Add fresh milled flour and salt to the yeast mixture; stir until well mixed, about 10 minutes. The dough will be like that of a batter bread. Pour dough into two greased 9 x 5 inch loaf pans.
3. Let rise in a warm place for about 1 hour, or until dough has reached top of the pan.
4. Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes, or until loaves are golden brown.

Buttermilk Biscuit Recipe:

Ingredients:

2/3 cup all-purpose flour
2/3 cup whole wheat flour
2 tablespoon sugar
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup butter
1/2 cup buttermilk (1/2 T. vinegar + 1/2 c. milk* and let sit for about 1 min.)

*You may also substitute this for powdered milk

Directions:

Combine all dry ingredients. Cut in butter. Stir in the buttermilk until the dough is moist. Knead 6-8 times on a floured surface. Pat out to about 1 inch in thickness. Cut with a biscuit cutter or glass rim. Place on a greased baking sheet and bake at 375 F for 17-18 minutes or until lightly browned.

Recipe adapted from one found on allrecipes.com

For other food storage recipes check out:

Our Food Storage Recipes Page
Our sister site EverydayFoodStorage.NET
I Can’t Believe It’s Food Storage book
Country Beans book

At first I made this recipe with store bought tortillas, canned beans, and canned cream of chicken/mushroom soup – but I promised myself bit by bit I would make it using all the “advanced” techniques. Now that I have had a lot more experience using my food storage, I make it the real way and it tastes so much better – I wont make it any other way.

So here’s to sharing it with you and to giving you a special cooking challenge.

Ingredients:
1 can of black beans (*see below)
1 lg onion (*see below)
1 can of cream of chicken (*see below)
1 can of cream of mushroom (*see below)
¾ cup of milk (*see below)
1 (4oz) can diced green chilies
1 (8 oz) can mild enchilada sauce (see updated post how to make from scratch)
1 pkg soft tortillas (*see below)
½ lb cheddar cheese, grated
½ lb monterrey jack cheese, grated

Directions:
Wash and cook beans. Mix next 6 ingredients with beans (Optional: add 3 chicken breasts shredded). Place tortillas in greased 9 by 13 inch pan. Top with half the bean mixture and half the cheese. Repeat the layers. Bake at 350 degrees for 40 minutes. Cool slightly and cut in squares.

Try each of these techniques one at a time or all at once. They are things that used to scare me and now I love doing them this way in all my recipes.

1 can of black beans with 1 1/2 cups of cooked beans from your food storage. Need to know how to cook them? Check out Crystals post on pressure cooking dry beans here.

Onion with dehydrated onion. These are not only a time saver, but are great to store to have added flavoring in your food storage.

1 can of cream of chicken, 1 can of cream of mushroom, and the milk with the bean flour cream soup recipe found here.

Store bought tortillas, with homemade tortillas made from scratch using recipe found here.

Again if you’re new – don’t get overwhelmed by these “weird” techniques – try them one at a time and one day you’ll be amazed at how much you have learned!

The recipe I’ll be sharing calls for whole wheat tortillas, so if you’re up for the challenge of trying it out when I share it, get a head start by trying these!

Ingredients:
4 cups of whole wheat flour (fine)
¼ tsp baking powder
2 tsp salt
1 cup of warm water (may need a little more – I usually do!)
¼ cup cooking oil

Jodi always mocks me for not being the “recipe” type, or having “clear” instructions when cooking (I’m one of those, a little bit of this and a little bit of that types…), so just to show I can be specific…

Directions:
1. Mix all ingredients together to make a nice pliable dough.
2. Knead 1 minute and let rest 5 minutes.
3. Roll the dough out so you can easily make equal pieces
4. Cut the dough into 18 equal pieces (I halved the recipe here)
5. Form into 18 balls
6. Roll thin (spray pam to help if there are sticking or dryness problems)
7. Fry on both sides, they cook quickly (no need to grease the frying pan at all)
8. Eat! It doesn’t take long to cook.

TRICKS:

I use a little hand roller that helps a lot and since I use tortillas mostly in recipes where they don’t have to look perfect, I don’t feel so bad when they don’t turn out in perfect circles… (Although I’m sure I could trace some lid from a bowl and cut around if I really cared)

My sister uses this kind of tortilla press and she says they are much faster and easier to make. I think one day I’ll get one. It’s only $13 on amazon, so to all my family members reading this… ahem ahem.  But for now, my handy roller works fine.


At a cooking class I was at once this lady had an electric press and cooker .  The thing was amazing! You threw a ball of dough in there and closed the lid, and voila! A perfect tortilla.  For people who love kitchen appliances (and have the room to store them) this could be something to check out!

Hope you like these!

1. Thermos Wheat
Recipe from author Rita Bingham

Bring 1 c. of wheat kernels, 2 c. water, and 1 t. salt to a boil in a medium saucepan. Pour into a heated stainless steel or glass-lined thermos bottle. Secure cap. Place bottle on side. In the morning, pour off any additional water, add butter and honey, and serve hot.

2. Wheat Berries
Add some of your plain dry wheat kernels to a pot of water. Bring it to a boil and cook for a few minutes. Then let simmer for about 45 minutes. Drain the wheat berries and stick them in a tupperware container in the fridge. These are delicious to add to yogurt or to use to replace some meat in recipes. You can also use it in place of brown rice in a lot of recipes.

3. Popped Wheat
Take 1 cup of your cooked wheat berries (see above) and add to a frying pan of pot with two tablespoons of oil in it. Cover with a lid and cook over a hot stove shaking the pan while it cooks. After about 4-5 minutes the kernels will be nice and toasted. Put the popped wheat on a paper towel to get the extra oil off, and sprinkle with your choice of seasonings. Try it with salt, seasoned salt, garlic, barbecue salt, onion salt, cinnamon and sugar or any combination you desire. These are delicious on salads as a topping, mixed with trail mix, or as toppings for a desserts or just as a healthy snack.

4. Wheat Grass
Most people have heard how healthy wheat grass is for you, but most people DON’T know that you can make your own wheat grass at home for free with just a little bit of your food storage wheat. Check out this step by step tutorial on Safely Gathered In if you want to try it yourself! It looks so easy. Then you can snip bits off and add them to your fruit smoothies, or if you have a juicer you can use them in other healthy juice drinks.

5. Cracked Wheat
You can crack wheat in a blender or a coffee grinder. To do it in a blender you simply put in about 1/4-1/3 cups of wheat and pulse it until it looks like little cracked kernels. These kernels will cook much faster than regular wheat, and cook up in the same way that you cook rice on the stove or in the microwave. You can use cracked wheat to make hot cereal, add it into bread, or cook it up and use as a meat filler. For more info in cracked wheat visit this post at Everyday Food Storage.

6. Wheat Sprouts
Making wheat sprouts is a different method than making wheat grass. You can sprout wheat just like any other vegetable seeds, legumes, or other grains. Make sure to review our tutorial on how to grow sprouts. Most people like wheat sprouts to be very small, just barely sprouted. These are delicious to throw on salads or to add into your whole wheat bread for a little extra texture and flavor.

7. Blender Wheat Flour
If you are cooking a recipe for something like pancakes or waffles, you can EASILY use your whole wheat kernels, mix the whole recipe in your blender, and pour it straight from there onto a griddle or waffle-maker. Just make sure to add the liquid for your recipe into the blender, then add in your wheat kernels and blend for about 5 minutes. Then add the rest of the ingredients. We blogged about trying Blender Wheat Pancakes and we also have a delicious Corn Cakes Recipe you could try in the blender too.

Please note: Don’t go trying all of these ideas all at once! If you add TOO MUCH wheat into your diet TOO FAST it can give you digestion problems, and we promise you don’t want to have that

Do you have any other ways you use wheat without a wheat grinder? Share them in the comments below!

Corndog Muffin Recipe:

Ingredients:
1 1/2 c. cornmeal (about 1 c. fresh ground popcorn)
2 1/2 c. flour (about 2 c. fresh ground wheat)
1/2 c. white sugar
1/4 c. brown sugar
4 tsp. baking powder
1 tsp. salt
2 eggs (can use powdered eggs)
2 c. milk (can use powdered milk)
8 oz shredded cheddar cheese
6 hot dogs cut in thirds

Directions:
Preheat oven to 400 degrees. Mix dry ingredients in large bowl. Beat eggs and milk in a separate bowl. Add to dry mix and add cheese just until moistened. Spoon mixture into muffin tins until 2/3 full. Add 1 hot dog chunk to each muffin. Bake for 14-18 minutes or until golden brown.
 
 

I cut my hotdogs into smaller chunks and it wasn’t as good that way. I also think next time I might try it with my buttermilk cornbread recipe and just stick the hotdogs and cheese into that batter. I LOVE that cornbread recipe better than any other. The kids LOVED this recipe and it is very filling so we had tons of leftovers.

For other food storage recipes check out:

Our Food Storage Recipes Page
Our sister site EverydayFoodStorage.NET
I Can’t Believe It’s Food Storage book
Country Beans book

Ingredients:

2 cups all-purpose flour
1 tsp. salt
1 package quick rise yeast
¾ c. milk (can also use powdered milk)
¾ c. water
2 T. honey
2 T. vegetable oil
2 c. whole wheat flour

Directions:

Combine 1 ½ cups all-purpose flour, salt, and yeast in large mixing bowl. Heat milk, water, honey and oil until hot to touch. Gradually add to dry ingredients. Beat 2 minutes at medium speed of mixer, scraping bowl occasionally. Add ½ cup all-purpose flour. Beat at high speed for 2 minutes, scraping bowl occasionally. With spoon, stir in whole wheat flour and enough additional all-purpose flour to make stiff dough. Knead on lightly floured surface until smooth and elastic, about 6-8 minutes. Place in greased bowl, turning to grease top. Cover, let rest for 10 minutes. Spray loaf pan with vegetable pan spray. Roll dough to 12×8” rectangle. Roll up from short end to make loaf. Pinch seam and ends to seal. Place, seam side down, in prepared pan. Cover, let rise in warm place until doubled in size, about 30 minutes. Bake at 375° for 35 minutes or until bread sounds hollow when tapped. Remove from pan, cool in a wire rack.

I can’t remember where I found this recipe, but I loved it so much I added it to my recipe binder and make it all the time. It’s not identical to store-brought bread but it is yummy yummy yummy with butter and honey on it. My kids love it too!

To make it fun, I’m going to use my FAVORITE food as an example…. PIZZA!

Freezing Veggies

Have you ever frozen veggies (or fruit) and had them clump together? Well try placing them on a cookie sheet, let them freeze, then place them in plastic freezer bags.  These work great on pizza because you can throw them right on frozen.

Pre-Shredding Cheese

When cheese is on sale, buy it in bulk and grate it all at once.  I remember when I was little that was the job we all hated, so get it over with in one shot. One of our viewers on the Fun With Food Storage chat last week told us a great tip when doing this.  If you don’t want the mozzarella cheese to clump up, throw in a tablespoon of cornstarch with the cheese.

Grind Wheat Ahead of Time

I usually try to grind all my wheat fresh (it contains most of the nutrients this way).  However, I usually have about 4-8 cups in my freezer to use if I am in a “hurry” and can’t get my grinder out.  Freezing it helps keep it fresher longer.

Go for 2 in 1’s

Whenever I make pizza dough, I double the recipe and turn the other half into hot pockets.  I let them cool down, then wrap them in plastic wrap and throw them in the freezer.  That way I have lunches prepared ahead of time.  I use these on days that I just don’t feel like it (do you ever have those?). I cook it in the micro for 2 minutes and enjoy it every time knowing it is healthier and cheaper then lean pockets.

Ifyou’re now in the mood for pizza, check out this great recipe Jodi tried this weekend. Visit Crystal at EverydayFoodStorage.NET. She has videos and goes into great detail using this recipe:

30 Minute Breadsticks OR No-Fail Deep Dish Pizza Crust

(If it is too thick for your family, you can either half the recipe or put one full recipe onto two cookie sheets)

2 1/2 C. Medium Hot Water
5 tsp. SAF Instant Yeast*
2 Tbsp. Sugar
3 Tbsp. Oil
1 tsp. Salt
6 C. Flour (you can do half all-purpose and half white wheat or 100% whole wheat)
1 to 2 Cubes of Butter

Directions:
1. Pour medium hot water in mixing bowl. Sprinkle yeast on top and allow to dissolve.
2. Add sugar, salt, and oil. Gradually add approximately 6 cups of flour.
3. Melt 1-2 cubes butter on cookie sheet in oven as it is heating to 400 degrees and melt in oven. 4. Place dough on cookie sheet and press to fill pan, make sure butter gets on top of the dough.
5. Allow to double in size (About 10-15 minutes)
6. Cook for 10 to 12 minutes or until desired browning is accomplished.
7. Cut into strips or top with favorite pizza toppings.

* When using regular yeast change amount to 2 Tbsp.

Jodi’s kids enjoying the pizza! HOLY COW I AM REALLY hungry for some now!

My kids LOVE it when I make pancakes … especially for dinner! The other night we were having so much fun I snapped a few pics for you to see how food storage really can involve the whole family and be fun and delicious and healthy.

Blender Wheat Pancakes

1 Cup Milk (translation for powdered milk is 3 T. Milk and 1 C. Water)
1 Cup Wheat Kernels, whole & uncooked
2 Eggs (2 T. powdered eggs 1/4 C. Water)
2 tsp Baking Powder
1-1/2 tsp Salt
2 Tbs. Oil
2 Tbs. Honey or Sugar

Put milk and wheat kernels in blender. Blend on highest speed for 4 or 5 minutes or until batter is smooth. Add eggs, oil, baking powder, salt and honey or sugar to above batter. Blend on low. Pour out batter into pancakes from the actual blender jar (only one thing to wash!) onto a hot greased or Pam prepared griddle or large frying pan. Cook; flipping pancakes when bubbles pop and create holes.

Easy Granola Bars

Ingredients:
4 1/2 cups rolled oats
1 cup all-purpose flour (I used whole wheat flour that I ground)
1 teaspoon baking soda
1 teaspoon vanilla extract
2/3 cup butter, softened — Better believe I substituted this with Applesauce
1/2 cup honey
1/3 cup packed brown sugar
2 cups miniature semisweet chocolate chips

Directions:
1. Preheat oven to 325 degrees F (165 degrees C). Lightly grease one 9×13 inch pan.
2. In a large mixing bowl combine the oats, flour, baking soda, vanilla, butter or margarine, honey and brown sugar. Stir in the 2 cups assorted chocolate chips, raisins, nuts etc.
3. Lightly press mixture into the prepared pan. Bake at 325 degrees F (165 degrees C) for 18 to 22 minutes or until golden brown. Let cool for 10 minutes then cut into bars. Let bars cool completely in pan before removing or serving.

I love making these and them putting them individually cut in a Tupperware for a quick snack option. You don’t have to substitute the butter with applesauce, I just always like to try it whenever I can…;)

For more great recipes, make sure you check out our friend Crystal’s book:

Types of wheat

• Spring or winter: Winter red wheat tends to hava slightly higher protein and is a bit harder than content than spring. Winter red is better for baking bread. There is not a significant difference in hard or soft white wheat.
• Hard or soft: Hard wheat varieties have higher gluten (protein) and are better for making breads. Soft varieties have lower protein and nutrients and are better for pastries, pastas, and breakfast cereals.
• Red or white: Red wheats tend have a stronger wheat flavor than white wheats. Most red wheat varieties are hard, and most white wheat varieties are soft, but you can find soft red and hard white if you really prefer one over the other.

Storage

• If unopened, the optimum shelf life of wheat is 12 years or more. It is edible for a lot longer than that, but won’t necessarily keep the same flavor or nutrient levels.
• If opened, wheat will stay good for about 3 years.
• Once it is ground into flour, wheat loses most of its nutrients within a few days unless you store it in the freezer.
• You can add oxygen absorbers, bay leaves, or dry ice to help keep critters out of your wheat.

A lot of people are intimidated by grinding wheat, or wonder how you grind wheat. It’s actually really simple and wheat grinders are available in a wide range of prices. The main thing you need to decide is if you are planning to use your wheat stores on a regular basis and rotate through them, or if you only want to use your wheat in an emergency situation.

If you plan to use your wheat frequently it is worth investing in a quality electric grinder. We recommend the Wondermill Grain Mill as it seems to be the fastest, cleanest, most convenient of electric grinders and only $239! (In fact, we liked this mill so much that we decided to apply to become an official dealer for them … more on that next week though!) For emergency-only usage, a hand grinder will be sufficient, but make sure that you get one that can still grind into a flour fine enough for bread. The Back to Basics grinder is the cheapest one we found that would still grind flour.

For a simple demonstration on how you actually grind wheat, please view our How to Use a Wheat Grinder video on YouTube.

After searching long and hard for the BEST whole wheat bread recipe, we finally found one that was darn near perfect. It was fluffy, delicious, good for sandwiches, and even the kids would eat it! Modified slightly from the One Happy Homemaker Blog, here it is:

You can half this recipe and make one delicious large loaf

• 3 c. very warm water (but not too hot)
• 1 T. instant or quick rise yeast
• 1/3 c. vegetable or canola oil
• 1/3 c. honey
• 1 T. salt
• 6 cups whole wheat flour (hard white wheat is best)
• 1/2 c. whole oats
• 1/4 c. gluten w/ vitamin C

Combine the first 5 ingredients and mix. Add 5 cups flour, oats, and gluten flour. Mix well. Continue to add the other 1 c. flour slowly until the dough forms a ball and scrapes the excess dough off the sides of the bowl. Let mix for 5-10 minutes. While mixing, preheat your oven to 100-125 degrees.

Oil the counter surface & your hands (Use oil, NOT flour). Put your dough on the oiled surface & slice WITH A KNIFE into 2 large or 3 small even loaves. Pat down and roll into loaf shape, then put into greased bread pan.

Turn OFF your oven, cover loaves LOOSELY with saran wrap, and put in warmed oven to rise till double (about 45-60 minutes, depending on humidity in the air).
Remove loaves from oven and preheat to 350 degrees. Bake loaves for 25-30 minutes. Remove from pans immediately and place on a wire cooling rack.

I really thought the amount I ground up would last me for months and months. Truth be told I’ve already used more than half of it. I’m so excited because I REALLY never thought I could get into the whole rotating, everyday cooking thing as much as I have. Here are the ways I have been using my wheat, for real!

BREAD: So for the past few weeks I’ve made my bread – haven’t bought bread in over a month. I have tried lots of recipes for bread machine breads (Ok I’m not that awesome, I use a bread machine).

PANCAKES: Next, I have been making pancakes from our friend over at everydayfoodstorage.net She teaches how to make the famous blender pancakes. The picture is from her blog, I’m not going to claim that I can decorate food that cute. My husband LOVES these.

Side note: I just used the wheat flour since I already had it ground. I substituted the oil with applesauce, and I use 2 egg whites with one yolk only. I “try” to be “healthy”. Even with the healthy substitutions they are amazing!

PIZZA: I’ve also gotten addicted to homemade pizza. I throw ingredients into my bread machine, hit dough setting, then 90 minutes later I roll it out, top it, and bake it at 425 for about 20 mins -I like the crust crusty. AMAZING and totally healthy because I try to top it with mostly veggies, turkey pepperoni – my FAVORITE!, and just a “little” cheese. The recipe is easy even:

3 Cups of whole wheat flour (I use hard white wheat)
1 Cup of water
2 Tablespoons of Oil
2 Tablesppons of Sugar
1tsp of Salt
1 Tablespoon of Yeast

(So tonight, I actually just threw these all into a bowl, mixed it well by hand, and let it rise for an hour- worked without the bread machine).

GRANOLA BARS: Last but not least I am on a quest to find the perfect EASY granola bar recipe. I found one at allrecipes. com that had whole wheat and oats it in. I made it and liked them pretty well, but they weren’t super healthy (lots of sugars). I’m not sure if it’s totally possible to make a super healthy granola bar, so if anyone has a recipe for this PLEASE share. I’m kind of a health nut, kind of. Anyways, here are pictures of my granola bars. They were good all week, didn’t get dried out or anything.

GRINDING WHEAT IS EASY, FOR PROOF WATCH OUR WHEAT GRINDER VIDEO

p.s.  Gift #2 is coming early next week.  Are you getting excited yet?

Serving Size: About 40 small cookies
Prep Time: 5 minutes
Cook Time: 10 minutes

The ingredients and directions can be found at the Everyday Food Storage blog which is a site we use frequently when looking for great new recipes and ideas for using the foods we are storing. This recipe is fun because your kids can use it like play dough, and then take the shapes they made and bake them up into yummy cookies.

Jodi’s Comments:

I am the chorister for the children in my church. They did a huge program during our meeting today, so I made these cookies as a treat to reward them. One of the kids asked me what was in them so I gave the list of ingredients and was proud to include “fresh ground whole wheat from my food storage”. Well the kid pulled a nasty face and said “Are you trying to POISON us or something?”. I got all sad thinking that the kids would reject them. I didn’t teach music today so I just left the cookies for them to have during their lesson. After church I had at least 5 children come up and try to convince me to give them one of the leftover cookies, 3 kids thanked me for making such good cookies, and one little girl drew a picture of me celebrating with her after our program (with cookies!). I guess they were a hit. Another food storage recipe success!

Leave a comment if you try this recipe and let us know what you think!

Multi-Grain Flour–grind the following:
1 part barley
1 part corn (popcorn is great!)
1 part rice (I used brown)
3 parts wheat (I used hard white)

Multi-Grain Pancakes
In a medium bowl, combine:
1/2 C multi-grain flour mixture
1/2 C white flour
1 T sugar
2 t baking powder
1/4 t salt

In a small bowl, combine:
1 egg, beaten
1 C milk
2 T oil

Combine wet and try ingredients together and stir, but don’t over-mix. Pour onto a 350 degree griddle. Makes about 8-12 pancakes depending on the size you make them.

Emily’s Comments: I tried this alternate recipe this morning, and it was a HUGE HIT! Usually I’m lucky if Adam and Avery eat just one pancake, and both of them ate TWO! These taste a little bit nuttier than normal pancakes, but the texture is not heavy at all.

Serving Size: 4 servings
Prep Time: 5 minutes
Cook Time: 10 minutes

Ingredients:

• 1 1/4 cups whole wheat flour
• 1 1/2 cups buttermilk
• 1/3 cup cornmeal
• 1 egg
• 1/3 cup granulated sugar
• 1 tsp. baking powder
• 1 tsp. baking soda
• 1/4 cup vegetable oil
• 1/2 tsp. salt

Directions:

1. Preheat a skillet over medium heat.
2. Spray skillet with nonstick spray
3. Combine all ingredients in a large bowl with a mixer set on medium speed. Mix until smooth, but don’t over mix.
4. Pour the batter by 1/4 – 1/3 cup portions into the hot pan and cook for 1 to 3 minutes per side or until brown. Repeat with remaining batter.

Jodi’s Comments:

These are AMAZING! I used fresh ground whole wheat for the flour, and fresh ground popcorn for the cornmeal. The consistency was light and fluffy and the flavor was great. They were SO delicious, especially with honey drizzled over the top. My kids ate 3 pancakes each!

This is a modified version of IHOP’s Country Griddle Cakes recipe

Leave a comment if you try this recipe and let us know what you think!