Text 19111, 88 rader
Skriven 2011-12-17 00:24:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: groats
==============
-=> Quoting Glen Jamieson to Jim Weller <=-

 ML> Kasha
 ML> Buckwheat groats

 JW> I made buckwheat pancakes with / fine groats
 JW> For kasha you want coarse groats.

 GJ> small jar of ordinary groats which I brought back here so my friends
 GJ> could taste American breakfast food.  I still have most of it, I
 GJ> think.  Is buckwheat a variant of ordinary wheat, or, like "wild
 GJ> rice", a different kind of grass seed.

Groats are grains, hulled and crushed into cracked fragments
larger than grits. "Fine groats" are grits.
                             
Buckwheat despite the name is not closely related to wheat. It is
the seed of a plant in the knotweed family. So it is a "pseudo-
cereal", used in the same way as cereal grains but not in the
grass family. Buckwheat grows well in cool climates and in poor
soils where real grains, even rye, fail to thrive and was once an
important peasant's staple crop.

It can be made into porridge, bread or pancakes but it tastes
nuttier than wheat or oats. If you ever come across it, try it.

But not necessarily as:

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Raw Cranberry Bread
Categories: Healthy, Fruit, Nuts, Bread
  Servings: 4

     12 oz fresh cranberries
    juice of 1/2 orange
      1 c  raw almonds
    1/2 c  raw sunflower seeds
    1/2 c  buckwheat groats
    1/2 c  raisins
    1/4 c  flax
      1 TB chia seed
      1 c  dates
      1 ts orange zest
      2    handfuls acorn flour

Wash and then crush or grind the cranberries. Let the bits soak in
the orange juice. Soak the raisins in water to cover plus and inch.
Soak the dates in water to cover.

Grind the nuts, seeds, and groats into a coarse meal and place into
bowl. Add in the acorn flour and mix well.

When the raisins have softened, drain (reserve the soak water) and
put raisins into the bowl. Mix. Remove the softened dates from the
soak water (reserve soak water), pit and tear or chop into bits. Add
bits to the flour & mix again.

Pour orange juice and cranberry mixture into bowl & toss until well
mixed and blended. Add reserved raisin soak water as needed. Let
stand for 5 minutes. Add in zest and more soak water, if needed. You
want a thick batter but completely moist. Seeds and nuts, even if
ground, can soak up a lot of water.

Spread out onto a dehydrator sheet (1/2" thick), score into bite
sized pieces, and let dry at 108 F for several hours. Once a
crust forms, take the tray out, cover it with an empty mesh tray,
grab the edges and flip over onto dehydrator mesh tray. Carefully
remove the dehydrator sheet from the exposed bottom.

Dehydrate again until a crust is on each side.
           
  From: Geekling To: Native-Cooking-L

MMMMM-------------------------------------------------



Cheers

YK Jim


... Flourless bread! That's an oxymoron, right? But no!

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