Soaked Granola

Soaked Granola
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
With Gluten-free and Dairy-free options
Servings
10 cups
Servings
10 cups
Soaked Granola
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
With Gluten-free and Dairy-free options
Servings
10 cups
Servings
10 cups
Ingredients
Servings: cups
Units:
Instructions
  1. Place butter and coconut oil in a small sauce pan and heat until melted. Pour into a very large glass bowl and add kefir, buttermilk or coconut milk, water and vinegar; stirring well to combine. Add oats and rye flakes (or buckwheat groats); mix well. Cover the bowl and place it in a warm area of your home for a 12-24 hours. Once oat mixture is done soaking, you're ready for STEP TWO: BAKING. Notes
  2. GF Option: If you're gluten-free you can use ground buckwheat grouts for the soak. You can decrease the amount to 1 cup of ground buckwheat groats and then use 7 cups of GF rolled oats. The reason you need rolled rye or ground buckwheat groats is because they contain the phytase necessary to help break down the high levels of phytic acid in oats. Oats do not contain much phytase so soaking them without a phytase booster (like rolled rye, or ground buckwheat groats for those who are GF) doesn't do much to reduce the phytic acid.
Recipe Notes

STEP TWO: BAKING

3/4 cup raw honey
1/2 cup organic pure maple syrup
1 tsp unrefined sea salt
1 tbsp. ground cinnamon
1 tbsp. pure vanilla extract
Instructions

After soaking time is completed, preheat oven to 200° F.
Add the honey, maple syrup, salt, cinnamon, and vanilla to the bowl of soaked oats. Stir until well combined.
Spread the mixture out over two 12x17-inch rimmed-baking sheets. You may line with parchment paper if you like. Bake for 8 hours, turning the granola after two to three hours. Then turn off oven and allow to remain in the oven until completely cooled.
Remove cooled granola from the oven and mix in any “add-ins” you’d like. The possibilities are endless. I love raisins, cranberries, walnuts, almonds, coconut flakes, other dried fruit options like apricots, bananas, etc. Makes 10-cups of granola (without add-ins).
Serve with as a great breakfast cereal, as a trail mix or over your favorite yogurt or cottage cheese. This recipe has been shared by many, including The Nourishing Home and Cooking God’s Way, which are excellent references.
Notes

It is important to turn granola (mix up) after 2 or 3 hours to avoid the big pieces that will occur if you don’t stir it. Take a spatula and flip pieces of the moist granola over and kind of chop it up into smaller pieces.

I haven’t found it really necessary to do this step again, although some recommend it. Once I’ve stirred it the first time, it seems to be fine. Return the pans back to the oven and let them continue drying for the remainder of the time. Once you’ve reached about 8 hours total, turn off the oven and let the sheets remain there until the oven is completely cool.

If you’re checking the granola before turning off the oven and find that it’s not completely dry, that’s okay. It will continue to dry after you’ve turned off the oven.

Due to some variances in oven temperatures, you may find that your granola isn’t as dry as you’d like it, just pop it back into a 200 degree oven for another 30 or so minutes and repeat the same process. Turn off the oven and let it cool completely.

Once dry, mix in other items you might want in your granola. I put into storage containers. If you don’t eat it fast enough, which is never a problem for me, you can put some in the freezer to help keep it fresh.

Share this Recipe
Powered byWP Ultimate Recipe

Tomato Cucumber Onion Salad

Tomato Cucumber Onion Salad
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Tomato Cucumber Onion Salad
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Ingredients
Servings:
Units:
Instructions
  1. Cut up tomatoes into bite sized pieces. Slice cucumbers and I usually cut the slices in half. Slice onion and pull apart into smaller pieces.
  2. Add the veggies into a bowl. In a smaller bowl, add the oil, vinegar, salt, pepper and Italian seasoning mix to taste. Whisk together and add to the bowl of veggies and toss to mix.
  3. Enjoy this simple but beautiful salad as a side to any of your favorite dishes. Shown here being served with a Mahi Mahi grilled burger. This is one of our go-to sides in the summer when tomatoes and cucumbers are plentiful.
Share this Recipe
 
Powered byWP Ultimate Recipe

Open-Faced Barbeque Chicken Melts

Barbeque Chicken Open Faced Sandwich

Open-Faced Barbeque Chicken Melts
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Since I make bone broth a lot, I have chicken meat that I canned. This worked well for this recipe or you could use leftover chicken meat as well. I love a good zingy barbeque sauce and since most of the store-bought versions have less than desirable ingredients, it’s super easy to make your own. This kind of sandwich really is easy to adapt to anything that your family likes or has on hand for that matter. I had a couple mushrooms that needed to be used, therefore they got added, but if you don’t like them, don’t use them. It’s that easy and easy for a quick lunch or supper.
Servings
3 slices
Servings
3 slices
Open-Faced Barbeque Chicken Melts
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Since I make bone broth a lot, I have chicken meat that I canned. This worked well for this recipe or you could use leftover chicken meat as well. I love a good zingy barbeque sauce and since most of the store-bought versions have less than desirable ingredients, it’s super easy to make your own. This kind of sandwich really is easy to adapt to anything that your family likes or has on hand for that matter. I had a couple mushrooms that needed to be used, therefore they got added, but if you don’t like them, don’t use them. It’s that easy and easy for a quick lunch or supper.
Servings
3 slices
Servings
3 slices
Ingredients
Servings: slices
Units:
Instructions
  1. In a cast-iron skillet, heat the oil over medium-heat. Add the garlic and onions and cook for approx. 5 minutes, stirring so as not to burn them.
  2. Reduce the heat to a low setting and add the ketchup, sorghum or molasses, sucanat, peppers, vinegar, Worcestershire sauce and salt to taste and stir.
  3. Let this simmer together for 2-25 minutes. Taste when done and adjust taste to your liking, more salt or sugar. This is a good recipe to make ahead of time and have on hand for those times when you want to barbecue your meat or add sauce to your dishes.
  4. Once the sauce is done, or if you made ahead of time, as I like to do, the sandwich melt becomes quick and easy.
  5. In a bowl, add the chicken, the mushrooms, additional onion, if you like or any other add-ins your family likes. Mix in enough sauce to coat the meat to your liking.
  6. Place the sourdough bread slices or open face sourdough buns on a baking sheet or stone and add your barbeque meat to the top. Pile on as much as you like.
  7. Sprinkle the top with cheese, again as much or little as you like and bake for 10-12 minutes or until heated through and cheese is melted. I did this at 375 degrees but you could do at 350 for 5-8 minutes and switch to broil and brown the cheese, either works great. It’s really a matter of preference.
Share this Recipe
Powered byWP Ultimate Recipe