We are happy to be able to provide our members and market customers with something new this year. Our friends, Heather Thoma and Paul Salanki, grow delicious and high quality grains organically and biodynamically on Manitoulin Island. They mill their own grains using a stone grinder.
Fresh Stone-Ground Flour:
– Red Fife Wheat
– Spelt
– Rye
– Oat (available on special order)
Fresh Rolled Oats
For more information about LoonSong Garden, please visit www.loonsong.net
Here are some of Heather and Paul’s favourite recipes:
Mostly Oats Granola
From the “Simply In Season” Cookbook.
This is a basic recipe, add or adjust as you like!
6 cups rolled oats
1 cup shredded coconut 1 cup raw wheat germ or ground flax (optional)
¾ cup nuts ½ cup raw sunflower seeds
½ cup sesame seeds cinnamon or ginger or nutmeg (to taste)
1/3 cup oil (more oil will make it crispier) 1/3 cup water
1 tsp vanilla ½ cup honey or maple syrup, or sugar with dry ingred (to taste)
Raisins or other dried fruit (optional)
Combine dry ingredients, then mix up wet ingredients and pour over the dry, and mix well.
Spread thinly on cookie sheets. Bake in preheated oven at 325 for 10 minutes. Remove and stir around on the pan and bake another 5 minutes. Stir again and bake another 5 min, or until desired done-ness. Watch carefully to prevent burning, especially around the edges. Cool, then add raisins or other dried fruit.
Six Minute, Moist Chocolate Cake
1 ½ cups spelt flour ½ cup sunflower or safflower oil
1/3 cup unsweetened cocoa powder 1 cup cold water
1 tsp baking soda 2 tsp vanilla extract
½ tsp salt 2 tablespoons vinegar
1 cup sugar (or less, to taste)
Preheat oven to 375 degrees. In a mixing bowl, mix together the flour, cocoa, baking soda, salt, and sugar. Make a well in the centre, and add in the oil, water, and vanilla. Mix the batter with a wooden spoon, fork or wisk to remove lumps. When batter is smooth, add the vinegar and stir quickly. There will be swirls in the batter where the baking soda and vinegar react. Stir until the vinegar is evenly distributed throughout the batter.
Pour into a greased 8-inch square, or 9-inch round baking pan. Bake for 25-30 min.
It works best though if you double the recipe, & cook in a bundt pan. You need to double the cooking time!
Crepes!
This recipe is from Joy of Cooking, and I substitute ALL rye flour, and add a bit of oil, and it’s awesome. I always make a double batch.
We use them with yogurt and syrup for breakfast, or with savory fillings for lunch in place of tortillas etc.
¾ cup rye flour
½ tsp salt
1 tsp baking powder
2 tablespoons (or less) sugar, maple syrup, or honey
2 eggs
2/3 cup milk
1/3 cup water
1 tablespoon sunflower or safflower oil
½ tsp vanilla
Mix together dry ingredients and make a well in the center. In a separate bowl, mix eggs with wet ingredients, then pour that mix into the well. Combine with a few swift strokes, taking out the big lumps, not worrying so much about the small ones…If possible, let the batter rest for an hour (if not, go ahead anyway!). Heat a non-stick skillet, grease with a few drops of oil. Add a small quantity of batter, and tip the skillets to spread the batter around the pan in a thin layer. (Experiment with how much batter per crepe, for your size of pan—try a ladle.) Cook over moderate heat, when it is brown underneath, lift around the edges and then turn it to cook the other side. Use a couple more drops of oil for each crepe if the seem to stick. (The first one or two will be funky, then you get the system…!)
| Whole Wheat & Rye Flour Quick Drop Biscuits | |||
| 3/4 c. rye flour
3 tsp baking powder ¼ tsp baking soda 3 tsp sugar or maple syrup |
3/4 c whole wheat flour
½ cup white flour ½ tsp salt 4-6 tbsp chilled butter 1 cup milk |
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Mix together dry ingredients. Cut in butter with a fork or pastry cutter, until the mixture is the consistency of cornmeal. Add milk & sweetener. Mix well. Drop by spoonfuls on ungreased baking sheet. Bake approx. 12-15 min. at 450 degrees.
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