Homemade Grape Nuts

This recipe stopped me in my tracks.  I used to be a devotee of Grape Nuts when I lived in the States but because I've never seen them in the cereal aisle in Danish supermarkets, I sort of forgot about them.  Then I ran across a wonderfully inspired recipe called Graham Nuts in Good to the Grain: Baking with Whole Grain Flours.  Hallelujah.

I will tell you that this recipe--for me at least--does not mimic the texture of the commercial variety.  Perhaps it's because I ground mine a little too fine, but I missed some of that bulky crunchy texture that one finds in Grape Nuts.  On the other hand, I was thrilled with the flavor, tackling a recipe that's my version of an interesting science experiment, and the fact that that I was able to produce a nearly 100 percent organic version.

My one note of caution is to play with the recommended baking time a bit.  I did not use the full 55-60 minutes on the second round of baking. Mine was more like 35 minutes, but ovens vary, so just watch your cracker to make sure you get a dark brown color and dry texture without overcooking and burning.

Graham Nuts
From Good to the Grain:  Baking with Whole Grain Flours by Kim Boyce
1c graham flour
1/3c whole wheat flour
1/3c dark brown sugar
1/2t baking soda
1/2 teaspoon kosher salt

1c buttermilk
1T honey
1t pure vanilla extract

1.  Preheat oven to 350F.  Rub a baking sheet lightly with butter.

2.  Sift the dry ingredients into a large bowl, pouring back into the bowl any bits of grain and other ingredients that may remain in the sifter, and set aside.

3.  In a small bowl, mix together the buttermilk, honey, and vanilla. Add the wet ingredients to the dry ingredients and mix together with a spatula to form a batter.

4.  Scrape the batter onto the baking sheet and, using the spatula or a metal offset spatula, spread the batter evenly across the entire surface of the sheet.  The more evenly the batter is spread, the more evenly the cracker will bake--if you have a long, thin offset cake spatula, this is the time to use it.

5.  Bake for 30 minutes, rotating the pan halfway through.  Remove the baking sheet from the oven and break off any areas of the cracker that are getting dark or dry, and set them on a rack to cool.  Turn the oven down to 250F, return the baking sheet to the oven, and bake for 55-60 minutes more.  Every 20 minutes, break off any more dry sections and put them on the cooling rack.  While you are doing this, break up the rest of the dough into smaller pieces to encourage the dough to dry out faster, and return pan to the oven for the remaining time.

6.  Remove the sheet from the oven when the cracker is mahogany brown and entirely dry.  Let all the pieces of the cracker cool on a rack.

7.  Set up a food processor with a large-hole grater attachment.  Feed pieces of the cracker through the tube at the top and grind into nuts. Serve with a pitcher of ice-cold milk.  The graham nuts will store in an airtight jar for one month.

Sweet and Salty Granola

Long ago I had a fixation with granola, but it ended abruptly from eating too much of the stuff.  I couldn't look at it for years.  Then I was in Oregon last Thanksgiving and my mom had a jar of homemade granola from The Village Baker in Bend.  It looked too good to pass up and--after just one bite--reminded me of all the things I love about the chewy, crunchy, earthy concoction. 

As long as it's not too sweet, granola is one of my favorite things for breakfast or a quick and healthy snack.  So when I prepared a batch the other day I decided to sprinkle sea salt over the wet mix before baking.  For me, the combination of the sweetness from the honey/maple syrup/molasses along with the saltiness (that somehow seems to stick to the nuts) is pure bliss.  But then I am naturally inclined to gobble up practically anything with sweet and salty components, such as this salt-kissed buttermilk cake.  If you are not such a fan, simply skip that step.

The other thing that is great about granola is that when you make your own you can put in whatever you like.  Not so much into walnuts?  Use almonds or cashews instead.  What's more, if you want to go really crazy with the nuts, add a combination of several kinds.  And in terms of dried fruit and seeds, nearly anything goes.  I used boring old raisins because it's all I had on hand (and I like them), but chopped apricots, figs, dates, cherries, cranberries, and apples would all be good.  So would sesame seeds.  This one might be out there for some--and I've never personally tried it--but I've heard that hemp seeds are available at most U.S. health food stores and are reportedly very nutritious.  Why not give it a try.

Sweet and Salty Granola

3c       rolled oats
1/2c     unsweetened, shredded coconut
1c        coarsely chopped walnuts
1/2c     sliced almonds
1/4c     raw pumkin seeds
1/4c     sunflower seeds
1/4c     flax seeds
2T        honey
2T        maple syrup
2T        molasses  (if you don't have molasses just use more honey or maple syrup)
2T        vegetable oil
1.5t      sea salt
1/2c     raisins

Preheat oven to 325F/160C

1.  Mix oats through flax seeds. 

2.  Combine honey through oil in a small sauce pan (or in a bowl in the microwave) and heat until just warm - 2-3 minutes on medium heat (60 seconds in the microwave).

3.  Pour wet mix over dry ingredients and stir well until combined.

4.  Sprinkle sea salt over the wet mixture and stir again until thoroughly combined.

5.  Spread evenly over a parchment lined baking sheet.

6.  Bake for 5 minutes, stir, and then do this two more times for a total of 15 minutes in the oven.  The mixture will be light golden brown.

7.  Remove from oven.  Stir in raisins (or other dried fruit).  Using another piece of parchment, press on top of the mix and leave to cool completely.  Remove parchment and break into chunks.  If you prefer a non-chunky granola, simply skip the parchment step.

8.  Store in an airtight container.

Pancakes

The objective of today's post is to write about pancakes.  But first a couple of updates:

I think I mentioned in an earlier post that I have approached two local bakeries about working (or even volunteering) to learn how to make bread.  The first told me to learn more Danish and check back with them in a few months.  The second place is thinking about my offer--they even took my name and number, which--after so many flat out rejections--made me feel good.  I have no idea if it means anything or not, but I was told I could call them this Friday to follow-up.  Apparently the baker does all his work between midnight and 8:00 a.m.  That would mean I would have to work at night, something I've never attempted before.  I am a morning person through and through, but I am willing to work the night shift if it means I can learn more about baking.  Stay tuned...

I found some rhubarb in the market today, so this week I will make Hannetjie's rhubarb cake.

Back to pancakes...

When I was growing up, the only kind of pancakes we had at home were buttermilk, usually from a boxed mix.  The toppings were simply butter and maple syrup--and it was always Aunt Jemima or another brand of fake maple syrup.  In middle school, however, I discovered crepes. From time to time I would enjoy them at my friend Jenny's house.  Her mom made them from scratch and we'd eat them one after the other--rolled up cigar style--with butter and powered sugar inside.  But I like other kinds of pancakes, too.  In the U.S. there is a breakfast restaurant chain called Original Pancake House that makes the best Dutch Baby Pancakes ever.  The pancake is bakes up puffy and golden brown.  It's served in a pie plate with melted butter, powdered sugar, and a wedge of lemon.  So good.  

But back to crepes.  I noticed a recipe for thin pancakes on Everybody Likes Sandwiches.  I was attracted to it for several reasons.  First, no blender required--hand mixing works perfectly fine and delivers the same results.  Second, I did not have to make the batter and then put it in the fridge for an hour, like some recipes require.  Finally, I was taken with the notion that the name of the recipe is "thin pancakes," not crepes.  I can't really explain it, I just like the fact it's called this way.  But most of all, I strongly endorse this recipe because it makes a beautiful batter that cooks in the pan so nicely (no sticking or fussing invloved) and the finished pancakes are divine.  

My husband and son ate theirs with my father-in-law's delicious Myrtille jam (from wild blueberries in the French Alps), while I opted for my standard filling of butter and powdered sugar.  This with a cup of milky black tea was a perfect way to start the day.  Excluding my husband, who eats little for breakfast and always toast, during the week my son and I alternate between cold cereal, oatmeal, eggs, toast, and yogurt, or combinations thereof.  But on Sundays I enjoy preparing something special.  I will certainly incorporate this recipe into my Sunday morning breakfast line-up.