EASY RECIPES TO EAT MORE WHOLE GRAINS: Griddlecakes, Muffins, waffles, puddings...adapted recipes from over 100yrs ago...tried and true

Here are some very old American recipes adapted for today's whole grains.
Just use steamed/boiled, cooked whole grains and add to these recipes.
"Fool" your family into  eating healthier.
Adding cooked whole grains adds more flavor, vitamins, Fiber, minerals and texture.
Breads/muffins/puddings can be transported in lunch boxes.
The main thing to remember, before cooking, is that all ingredients are at room temp.

Types of cooked whole grains:

Kasha aka Buckwheat
Brown Rice
Quinoa (always soak for 30 mins in cold water and rinse really well to remove natural toxins)
Spelt..cook and crush the grains
Farro..cook and crush the grains
Millet
Oatmeal
Farina/Cream of wheat
Barley..cook and crush the grains

Whole Grain Griddlecakes

1/2 cup cooked grain
2 cups wholewheat flour
3 tsp baking powder ( use aluminum free)
1/4 tsp salt
3 tbsp sugar or 2 tbsp honey/maple syrup or 1 tbsp agave syrup
1 1/2 cups milk ( nut milk is fine)
1 large egg beaten
2tbsp melted butter

Stir together all the dry ingredients and with fingers work in the cooked grains.
Add the egg, milk & butter and beat well with a wooden spoon.
Cook on a hot greased griddle or skillet.

 Whole Grain Waffles

2 cups  whole wheat flour
1 cup cooked whole grain
2 cups milk
2tsp baking powder
1/4 tsp salt
2 tbsp melted butter
1 large egg    separated


Sift the flour, baking powder, salt and work the cooked grains into the mix with fingers.
Beat the white of egg stiff and set aside

Add the egg yolk, milk and melted butter to the flour mix and fold in the beaten egg white.

Cook in hot greased waffle irons

Whole Grains and Cornmeal Bread ( this may also be baked in muffin pans)

 8 x 8 inch pan greased

2 large eggs separated
1 tbsp melted butter
1 cup cooked whole grain
1 cup cornmeal  if using polenta use find ground)
1/2 cup wholewheat flour
1 tsp baking powder
1/2 tsp salt
1 3/4 cups milk

 PREHEAT OVEN 350F

Beat the egg yolks with the milk and melted butter.
Beat in the cornmeal, cooked grain and flour..beat very well.
Add the salt and baking powder, continue beating and fold in the whipped egg whites.

Pour into greased shallow pans just 1 inch thick



Bake middle oven for 25-30 mins until firm to touch...serve warm

"Creamed' Whole Grain Pudding serves 2

2 tbsp cooked grains
2 tbsp sugar/1 tbsp agave syrup/1 tbsp honey
yolk 1 egg
3tbsp cornstarch
2 cups milk
1/2 tsp vanilla extract

Put 1 1/2 cups milk to heat in thick bottomed saucepan
When it boils add the sugar, whole grains and stir in.
Mix the cornstarch in the reserve milk and bring to boil to thicken.
Remove from heat and beat in the vanilla and egg yolk.

Whole Grain 'Nest" Croquettes

1 1/2 cups cooked whole grain
4 tsp milk
1/2 tsp salt
2 egg yolks
1 tbsp butter

beat the egg whites for  dredging  along with 2 ups breadcrumbs

Deep hot oil for frying

Slowly heat the cooked grains and milk together and allow the grains to soak up most of the milk.
Remove  from the heat and beat in the eggs and butter.
Spread onto a plate and allow to cool
When cold, shape into balls (walnut sized).
Slightly flatten then dip in  egg whites and then in  breadcrumbs shaking off excess. Carefully deep fry  until golden brown, and drain on a wire rack.
Serve warm

Variations:

 may add: fresh herbs; spices; cooked vegetables-minced; grated cheeses; sweetener and serve with fresh fruit.