Grains

Last week I mentioned what to store for minimum one year supply. When it came to grains the total for one year for one average adult was 300 pounds. 300 pounds of wheat!! Eee gads. What do you do with all that wheat! Well, that a whole different blog. Let's first discuss grains. OK, let's clarify, some are grains, some are seeds - deal with it!

There are:
Wheat: Hard White and Hard Red, and Soft Wheat

Rice: Brown and White
Oats: Rolled, Quick, Baby, Steam Table, Groats, Steel Cut
Barley: Hulled, Pearled
Corn: White, Yellow, Meal, Popcorn, Grits
Rye
Millet

Buckwheat
Amaranth
Quinoa (Keen-wa)
Spelt
Kamut (Ka-moo)
Flax:Golden and Brown

Who would of thought there so many options. I sure didn't. When I started working at Honeyville Grain, it was a huge eye-opener. I had no idea.

Of course, some of these grains are better for storage than others. Brown rice does not store well, but white rice does. The oat groats store better because of they are the whole grain and not processed.

Wheat stores the best. It can be store over 30 years in the proper containers. There are so many cooking  options and it is high in nutritional value. Need more vitamins? Then sprout it. I've got some sprouting as I type. (Practicing - I'm teaching a class on June 7th.)

Each grain has value in its own right. When I make bread I ALWAYS add approximately 1/2 cup or more of a grain.

Try this recipe - I've listed one of my favorite bread recipes in a previous post.

Granola

6 cups rolled oats
1/3 c. sesame seeds
1 c. coconut (you can leave this out, it'll ruin it for a lot of people)
1/2 c. brown sugar
1/4 c. sunflower seeds
Dried fruit and nuts are optional. (I always use dried cranberries and sometimes add blueberries, and almonds)

Mix all ingredients together except for dried fruit. In a separate bowl, whisk together:
1/2 c. oil (you can us coconut oil, it stores indefinitely and has a wonderful flavor without the coconut feathers)
1/3 c. honey
2 tsp. vanilla

Pour over dry mixture. Stir and coat thoroughly. Spread on a cookie sheet and bake at 350 degrees for 20-25 minutes. About every 5 minutes, gently lift the outside edge with a pancake turner and fold it into the middle, then smooth the granola out evenly in the pan. Watch this process carefully. The cereal should be golden brown. Do no over bake. Add dried fruit. Let cool on baking sheet. When cool, store in airtight container. Makes about 8 cups.

Let me how you like it. ~Karin