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(Genius!) Gluten Free Seed & Nut Bread

20 Apr Gluten Free Seed & Nut Bread

Print the recipe card!  gluten free seed and nut bread

Like totally wow.  This idea is going to change the way you think about bread.  This idea, my friends, is simply genius.  High fiber- high protein- delicious goodness genius!

May I introduce you to a flour-less bread with quite possibly the highest nutrition per ounce there is to achieve.  It’s also takes just 5 minutes to make, with nature doing nearly all of the work.  No kneading, no forming, just mix and let sit and finally bake (…as you pinch yourself). And while the finished result is good all by itself it’s even better as toast!!  I had to remind myself that with all those nuts and seeds also come calories (but hey, it freezes well), although if I were making this in a time of scarcity the calories would be welcomed.

The amazing ingredients?  Chia seed, flax seed and psyllium seed husks, combining together to do what they do best.  Their natural properties enable them to hold everything together without the need of dairy, eggs or flour.

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Roasted Red Pepper Soup and Homemade French Bread

21 Feb Roasted Red Pepper Soup and Homemade French Bread (21)

Print the recipe pages!  

roasted red pepper soup

homemade french bread

Jarred roasted red peppers perform just as well as fresh would in this soup, as long as you buy the right brand.  Lucky for us, a team of tasters have given us an idea of the best brand(s) to buy and the results are linked below.  And good news, the most inexpensive brand came in first!

Taste this and you’ll see…it’s completely possible that restaurant cooks have known about jarred roasted red peppers all along.  So why not use this tip (and this ingredient) to perk up your food storage plan as well?  

Paired along with the soup is some wonderful homemade french bread.  I’ll tell you what, absolutely no one is going to turn this meal down!  And btw, this soup is great both on it’s own or as a base to add ingredients to.  Try adding in pasta, rice or chicken if you like.

serves 6-8

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Chapati & Roti (Flatbread)

31 Jul Stack of prepared Roti

Print the recipe card!  chapati and roti (flatbread)

Chapati and Roti are super-simple flatbreads perfect for the stovetop, grill or campfire. Chapati and Roti are very similar and often used interchangeably. Depending on who you ask, the major differences appear to be that Chapati are larger and thinner, and cooked on a dry griddle; whereas Roti are smaller and thicker, and are cooked on a lightly oiled griddle. Whatever you call them, they are delicious and a wonderful addition to your FoodStorageCookbook. This recipe makes 6-8 flatbreads, roughly 6″ in diameter.

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Chicken Burgers

2 May Chicken Burgers (31)

Print the recipe! chicken burgers

I began this recipe (originally from Food Network) encouraged by the great reviews but still a bit hesitant.  If it worked like it said it did with ground white meat chicken, ground canned chicken should work too.  Still though the chicken mixture itself, as warned in the original recipe, was really wet and I worried whether it would hold together.  “Forge ahead” the first recipe said. I did and canned chicken or not, it worked!  The only “food storage” adjustment I had to make in cooking was to keep the patties thin since the ending texture was better that way.  To go along with them I found a new homemade bun recipe that everyone liked.

These burgers were a {HUGE} hit, right up there with pizza for how “normal food” tasting they were.  I’m excited to try other ideas by which to build on them!

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Bread Making Day: Meat Pie & Cinnamon Raisin Bread

29 Feb Bread Making Day (24)

The first step after bringing wheat home to store is learning what to do with it.  The second step (and possibly the more difficult one) is getting to work and using it.  So lets talk daily bread — probably the biggest place your wheat could go!

As far as taste, you’d pick homemade bread everyday if a magic fairy delivered it to your door and made you choose between it and a loaf of bread from the grocery store.  So…if you’re storing wheat but buying bread I’d bet it’s only because of how much time it takes.  Learning how to make the bread is easy.  Where it becomes overwhelming is in constantly adding “making bread” to your already crazy busy life.  Who has the time to do that??

I’ve discovered (atleast for me) the key is making an event of it once every 2-3-4 weeks and making enough all at once to keep in the freezer.   Today’s post is about what I do to turn out 11 – 15 loaves of bread plus dinner that night and breakfast for the next morning and still keep my sanity.  True, it makes a mad scientist mess of my kitchen for a few hours, but in the long run it saves me time and work.

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Bread in a Bag

14 Nov FS -- Bread in a Bag 002

I’m throwing in an extra post this week to let you know about a brand new book that I’m really excited about!  If you like the idea of storing fast and easy pantry meals then you’re going to love this book!  The book is called “Bread in a Bag” by Pam Emick.  Rather than meals however,  this book focuses on “pantry- style” storage of 50 different breads and teaches (with step by step pictures) how to make each of them.  Great idea!

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Baking Bread in a Sun Oven

23 Sep FS-- Bread in Sun Oven 025

One of my goals this month has been to nail down a better method (yielding a better end result) in baking bread using my sun oven. It’s not too much to ask — a browned crust and lovely bread is all I want. After searching the internet for ideas and testing them out Continue reading

Sherida’s Soft Pretzels

3 Aug FS - Sherida's pretzels 014

Print the recipe card!  sherida’s soft pretzels

So I mentioned yesterday that my good friend Sherida was going to be a guest on a preparedness radio show today. If you missed it I’d highly encourage you find time to listen to the archived recording (the link is in yesterday’s post).  There were some valuable insights she shared from her experience that just might change the way you look at your food storage!

With that in mind, today’s recipe is a recipe she talked about on the show, a big winner with her family during her six months of eating only food storage.  My kids go crazy over these, I’m sure you’re going to love them too!

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My Kind of Wonder Bread

22 Jul My kind of Wonder Bread

Print the instruction card!  Making Bread in a Wonder Oven

I love my wonder ovens, I have two of them, and beyond just having them around for preparedness sake I’ve used them a lot in every day life to cut down on heating up the kitchen and as a time saver.

Definition of a Wonder Oven (also called a Wonder Box):

A Wonder Oven is a heat retention cooker. After you bring your food to a boil (so it is heated throughout) using any number of heating methods, you remove it from the heat source and quickly place the pot inside the Wonder Oven.

The insulation of the Wonder Oven keeps food at a high cooking temperature for hours.  This means that you use a fraction of the energy/fuel that you normally would’ve needed to cook!  Inversely, the Wonder Oven can also be used to keep cold foods cold and frozen foods frozen.

The key to the Wonder Oven’s magic are the styrene pellets which it’s pillows are filled with–they form an insulating barrier, holding whatever temperature you place the food in with.

You can sew the pillows yourself (here I made mine from some old table cloths) or buy them (information below).  Often, online patterns are difficult to interpret due to the large dimensions of the pattern.  If you’d like a paper pattern mailed to you free of charge, email your request to me at myfoodstoragecookbook@hotmail.com.

You can buy the styrene beads via this online retailer! ==>

http://www.foambymail.com/BBPELET/polystyrene-bean-bag-pellets.html

Also, feel free to print yourself a copy of my Wonder Oven Cooking Guide here, explaining more of the basics:

Cooking with a Wonder Oven

Each Wonder oven has two pillows — one that fits under the pot and one that fits over it.  The pillows (much more loosely filled than some other styles of Wonder Oven Pillows, some are able to stand on their own without a container) are used inside an 18 gallon plastic container.  The price on this (if you don’t have an extra on hand) is extremely minimal:  I got mine at Target for $5.

Wonder Box Cooking

I use my wonder box/ wonder oven all the time. I make bread in it as well as many other things.  With two Wonder Boxes, the other night I cooked chicken in one and some potatoes in the other for dinner. I left them all day to cook and never had to worry about burning.  One of the things I love best about it is the food is ready to go when you are!

Here’s a list of some of the things you can make using a Wonder Oven which you’ll find here on the blog (visit this archive to find the recipes):

  • Bread
  • Soups
  • Any dish requiring a simmer time
  • Whole grain cereals (Steel Cut Oats)
  • Tamales
  • Lasagna
  • Small cuts of meat
  • Rice/ Grains
  • Beans
  • Yogurt
  • Muffins
  • Quiche

In this post I’ll be demonstrating how to make some of the most excellent bread in your Wonder Oven.  I think you’ll agree,  it’s probably the most moist bread you’ve ever tasted!  Plus, kids love it because it bakes with out any crusts.  From a preparedness perspective, I love it because knowing this method (and having the tools) means I can make bread for my family even if my sun oven isn’t operational due to cloudy skies.  This without using any more fuel than is needed to bring a pot to boil for 10 minutes.

Another reason I love it?  Food can be left for hours “baking” without any worry of it burning.  The bread made below was baked (or more appropriately “steamed”) for 6 hours. At a minimum, it takes 2 hours to bake, but I’d had a very busy day this particular day and didn’t have time to pull it out of the Wonder Oven until later in the evening. Still, I ended up with perfect bread.

Bread Containers

There are a couple of containers you can choose from in order to bake bread in your Wonder Oven.

The first is using large 46 oz juice cans. I’ve found that due to their tendancy to rust I have to replace them fairly often.  Another disadvantage is that they are very light weight which means that you have to be ready to secure the cans so that they don’t tip over in the boiling water.  Using juice cans turns out nice rounded loaves which when sliced are about the size of a hamburger bun. The advantage to using the cans is that you can get started making bread without purchasing anything more than a couple large cans of juice.

After using it quite a bit I realized I wanted a more permanent container for making bread than the juice cans because the cans have a tendency to rust after a few uses.  At first I found a tall cylinder shaped pot with a lid, an ‘asparagus steamer’, which worked quite nicely but was very pricey. Rather than having two juice cans of bread, the one larger pot bakes two loaves worth of dough at once.  It makes a bigger loaf; when done, I cut the bread in half and serve in large semi-circle slices.  Even though it holds more dough I’ve never had a problem with having to increase cooking time as compared to the juice can method.  As long as it cooks a minimum of 2 hours it’s been fine.

**UPDATE:  an all around better Wonder Oven bread container (because it’s so much more affordable) is   This Stainless Steel Bain Marie Pot (purchased w/ lid separately).  You can also find them at restaurant supply stores.  Read my review of these containers here in this post for more details.

How to make “wonder bread” (using a Wonder Oven)


Using Juice Cans

Use your favorite recipe for any kind of bread. Mix up the dough and let it raise once (if that is what your recipe calls for) and then after pushing it down for the first time put it in a 46 ounce juice can that’s been greased (I use Pam). Fill two cans about half full with dough and put them in a larger sized pot with two large Mason jars filled with hot water in order to keep the cans from tipping over into the water. Fill the pot with warm water (I do this in the sink), about 2/3 up the can. Let the bread raise until almost to the top. Very carefully (as not to make the raised dough fall) remove the cans and cover the top with a pre-greased piece of tin foil or the original lid (if you have a Pampered Chef can opener to initially remove the juice can lid with the lid will fit nicely on top and can be used over and over again). Put an elastic band around the tin foil or lid (so that the water doesn’t get into the bread). Put the lid on the large pan and bring the water to a boil and boil for 10 minutes. Put immediately into the Wonderbox and “bake” for 2 hours.

The great thing is that you can leave it for as long as you need to without worrying that it will overcook. This batch today that I did (pictured) was in the Wonderbox for a total of about 6 hours but like I said before 2 hours would be the minimum.

The bread slides easily out of the cans, nice rounded loaves which then make slices close to the size of a hamburger bun. They have no crusts (which my kids love), and are the same texture as regular bread although much more moist. You just have to taste it, it’s “wonder”-ful!

Container choice #2:  an asparagus steamer

Same directions as above excepting that you can use double the amount of dough and you don’t need to secure the lid with a rubber band before boiling.  I prefer using this container.

A Bread Recipe We Like

This is just a recipe I pulled out of a cookbook one day but we’ve stuck with it for a while and we like it.  Really you can use any bread recipe and have good results.

Wheat Bread

1 T yeast
2 T sugar
2 cups very warm water
1 1/2 tsp. salt
2 T oil
4 c. flour (1 1/2 c. wheat)

Mix thoroughly until soft and smooth. Rise 25 minutes until it doubles in size. Punch down. Makes two loaves.

A couple other points:

★Be sure that when you get to the boiling stage that you remember to put the lid on while it’s boiling because it’s important for the lid to get really hot.

★No peeking during the cooking time in the oven!

★The only thing I have not had good results making in the Wonder Oven is cake–I can’t get that one to work.

To buy :

If you or anyone you know would like to buy the pillows, I have a friend who makes them and ships them as a business. Her web address is http://ecowonderoven.com/

Step by step pictures:

Juice cans

The asparagus steamer that I use

Mix up the dough

Allow the bread to rise once in the mixing bowl and remember to
grease the cans before putting the dough in them.

With your bread containers half filled, fill the larger pot with warm to hot water and
allow the dough to rise again, 25-30 minutes.
Allow the dough to rise until it’s almost to the top of the cans.

Remember to grease the insides of the lids or foil.

If you’re using juice cans, carefully remove
each can from the pot and place the lid/foil
and elastic band on each.


Bring the pot to the stove to boil for 10 minutes with the lids on.

Place the pot into the Wonder Oven to bake for atleast 2 hours.

The bread will slide out easily.

VOILA!



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