Saturday, October 13, 2012

9-8-12 raw oat mess no more cookies...

So my son is a little odd. He loves raw oats. I'm not complaining but wow do they make a mess. So I decided to try and come up with a raw oat delivery system on a tight budget that would meet 4 requirements.

1. Ben would eat it
2. It was high in nutrients
3. It didn't have a lot of sugar
4. It did not get scattered all over the floor while Ben tried to eat it.

2 cups raw gluten free oats
2 tbsp peanut butter
1 tbsp almond butter
1 tbsp sunflower seed butter
2 diced figs
2 tbsp coconut yogurt or coconut milk

Mix all ingredients together and form into balls/bars/cookies. 

So how is this a tight budget breakfast?

A giant jar of peanut butter costs about $13 at Wal-Mart. Said Jar will last my family of three plus the dog about a month.
A jar of organic almond butter costs $26 but I only buy it on sale at half off and use it sparingly.
A jar of  organic sunflower seed butter costs about $8 and again I only buy it on sale at half price and use it sparingly.
Raw organic figs cost about 25 cents a piece and are packed with more nutriants than raisins.
I buy my gluten free oats at about $2.10 a pound from the bulk bin at my local health food store, Nature's Supply,
  Coconut yogurt is not cheep, it is around $7 for a pint. Canned organic coconut milk is not much better at $5.50, but it is so worth it.

Toaster Oven to the Rescue - September 8th 2012

    My poor oven met its match. I used the electric timer one too many times and pushed the control paneling into the oven. The repairman said at this point it is best to replace it so as of now I am without an oven. However two of the burners on the range still work. Apparently I killed the burners by using the wok, pressure-cooker and dutch-oven.

    My oven has been dead for about two weeks now and I have fared okay. I have a toaster-oven.

    The Baking Successes.
           It makes beautiful banana bread, beautiful sandwich bread, delicious zucchini bread and great corn bread. All of the times had to be adjusted a bit but it worked. I successfully roasted root veggies and made a few casseroles.

     The Baking Failures
           I made three chocolate cakes every one of them failed spectacularly. One was the consistency of chocolate pudding, one was like a watery lava cake and one was as tough as brick.  I also attempted to bake beans in the toaster oven. I've had success when in the dutch oven in the big oven but after soaking overnight and baking for 3 hours at 450F they were still rock hard. I ended up tossing them in the crock-pot to make black bean soup.

     The Surprise
           i.e. No One Thought This Would Work Ever In A Million Years
           I successfully baked a pumpkin, quartered and wrapped in foil for 2 hours at 450F.
           I also made a very tasty spaghetti squash, whole wrapped in foil and baked for 2 1/2 hours at 450F. 
           Butternut squash is best cooked whole and seeded once it cools. 1 1/2 he at 400F.
           Acorn squash is best halved and seeded then wrapped in foil for 90 minutes at 400F then stuffed with a warmed stuffing and baked again at 350F for 20 minutes.