Soaking Oats
cookie8
10 years ago
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Comments (12)
grainlady_ks
10 years agolast modified: 9 years agocookie8
10 years agolast modified: 9 years agoRelated Discussions
Trying to make my own granola. Unhappy
Comments (26)barb_roselover_in- How much tomato powder did you order? If it's a small amount (8-oz. or less), then store it in the refrigerator. It hardens because there are no fillers (ingredients) to keep it free-flowing. So any time you open it, get in and get out quickly. The moisture in the air can cause it to clump, or even harden. I tuck a few moisture absorbers (leftovers from bottles of supplements we take) in the top of the jar to absorb any moisture from opening the jar. Your frost-free refrigerator is a very dry environment, which is why it works to keep your powder dry, so to speak ;-). If the tomato powder gets hard, you can usually break it up with a spoon or grate it on a fine box grater or microplane back into a powder again. Just don't leave the lid off for any length of time. If you purchased a large amount, like a #10 can, place it in user-friendly amounts - pint or 1/2-pint canning jars - and vacuum-seal them shut with a FoodSaver using the jar attachment. Kept in a dry, dark and cool environment (vacuum-sealed) it has an indefinite shelf-life. I've suffered with arthritis since I was 14-years old, so you have my sympathy.... You may get some relief if you limit foods from nightshade plants, so you might want to research that. I decreased inflammation considerably by eliminating wheat. I have a flaker mill so I can make flakes from a large variety of soft grains - rye, spelt, einkorn, barley, wheat, kamut, quinoa, oat groats, triticale... Check Bob's Red Mill for a variety of flakes. Unfortunately, nothing tastes like oats. Many years ago a local mill made "heavy bran" from hard winter white wheat, which was made like oatmeal, and worked in recipes just like oatmeal - but that wonderful taste was sorely missing. I was part of a small group challenged to use heavy bran in recipes, but the product was too work-intensive to be put into production on a local basis - after I used 25# of it in experimental recipes. Heavy bran is generally used as the base product for making flaked cereals. You may have better luck if you soak your oats, rather than consuming them raw in granola. Or soak and dehydrate them first, if you want to use them in granola-type mixtures. Oats contain more phytates than almost any other grain. I generally soak and dehydrate nuts before I add them to granola so they are easier to digest and have more available nutrition. If you aren't familiar with soaking gains/nuts/seeds, check your library for a copy of "Nourishing Traditions" by Sally Fallon with Mary G. Enig, Ph.D., and you can find more information on-line. When it comes to chia seeds, I purchase them 5-pounds at a time and have used them for 7-8 years. They are my #1 health food. -Grainlady...See MoreBuckwheat flour after I soak the buckwheat
Comments (4)For buckwheat flour, I generally sprout buckwheat groats to increase the nutrition first (see link below), and dehydrate it until crispy dry (between 115-125-degrees F) for 4-6 hours. When you finish dehydrating them, cool completely to room temperature BEFORE placing in a container (I use a glass canning jar). Don't allow it to sit much beyond the time it takes to cool to room temperature or it can rehydrate (reabsorb) moisture in the air, especially if you live where there is a lot of humidity. When you place warm dried groats in a glass container without allowing them to cool completely first, the warmth will cause moisture in the jar to form (condensation), which can cause the grain to mold during storage. After foods are dehydrated, including buckwheat groats, you need to "condition" it. Most people skip this step and then they wonder why their food molds.......? Conditioning is the process used to equalize (evenly distribute) any moisture left in the food after drying. Fill a container about 2/3 full and cover with an air-tight lid. Shake the container daily (or open and stir it), and check to see if there is any condensation on the jar or the underside of the lid. For buckwheat groats, conditioning will only take a few days and is perfectly safe to use immediately after you have cooled it. If you see any condensation the first day or two, it wasn't sufficiently dried - place the food back in the dehydrator to finish drying, then recondition once again. I store whole groats and mill it when I need buckwheat flour, which can be done in a coffee/spice mill for small amounts, or a regular grain mill for large amounts. If you don't have either of these, you can crush the grain in a plastic bag with a rolling pin. It crushes very easily Since you are adding them to a mixture in a Vitamix, you wouldn't need to powder it first, the mixer will take care of that. Dehydrated buckwheat groats are very easy to crush. I'm not exactly sure why you are using buckwheat groats as replacement for whole nuts - the protein perhaps? You could add almond flour if you don't want whole nuts. You could also add cooked, or sprouted and dehydrated, lentils for a vegetable protein source. And another good source of protein is Great Lakes Gelatin (Collagen Hydrolystate - in the green box - it DOESN'T gel and can be added to hot or cold beverages). -Grainlady Here is a link that might be useful: Nouveau Raw...See MoreQuestion re bread recipe
Comments (7)Ok well I'm using rapid rise. The recipe just says "yeast" but in the beginning under a discussion of ingrediants he talks about quick and rapid rise and that they don't require as much rise time etc. so I am assuming that's what he means. He goes on and recommends using a thermometer to measure water temp to make sure its between 120 and 130. Later he talks about how rapid rise should not be "proofed". So...I will try to use a thermometer and if it seems like its cooled off too much I will microwave a little first - thanks! tricia - good to know, hope you are well and good holiday to everyone!...See MoreAncient Grain & Super Seed Oatmeal
Comments (19)Jasdip I had my first "Red River" on a high school canoe trip to the Boundary Waters. I can still find it every so often here in the Twin Cities of MN. Love it! Just want to add that I've made my own milk kefir for 4 years now. I bought the grains locally off Craigslist and they've been superior all these years. It is kind of like a sourdough starter--just keep reusing the living organism. Plunk the little ball of it in fresh milk; let it sit at room temp for a couple days (I like mine thick and frothy, so it sometimes sits 3-4 days), refrigerate until cold. I often pour a glass, mix in ground flaxseed, plain yogurt, and berries and eat it with a spoon. It makes a satisfying breakfast. It is as essential to me as coffee in the morning! In case you've tried the bottled kefir in the store, the homemade really doesn't taste anything like it....See MoreCA Kate z9
10 years agolast modified: 9 years agograinlady_ks
10 years agolast modified: 9 years agomjocean
10 years agolast modified: 9 years agoemorems0
10 years agolast modified: 9 years agoemorems0
10 years agolast modified: 9 years agowintercat_gw
10 years agolast modified: 9 years agograinlady_ks
10 years agolast modified: 9 years agostrawchicago z5
10 years agolast modified: 9 years agograinlady_ks
10 years agolast modified: 9 years ago
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