One of Jim's favorite types of rolls is the restaurant style Garlic Knots. We have learned to make them ourselves, now, at home with the sourdough bread recipe. This one is a tasty one to create to go with soups, Italian dishes, or just with eggs in the morning.
Garlic knots are simple - take 1/2 batch of the Sourdough Bread Recipe. Cut this into 12 equal pieces. Roll each piece into a rope, about 6 inches long. Tie it in a simple knot. Place each in a greased baking pan large enough to fit all 12 rolls while they rise. Cover with a warm, damp cloth and allow to rise 1-4 hours, until doubled in size.
I find that the pan needs to be sized just right - too small and they mold together into one blob, too large and each roll rises too wide, and not upward enough. There should be about 1/2 inch of space between each roll before rising so that they force each other upward as they rise.
Once risen, bake for 18+/- Minutes in a preheated 375 F oven. Immediately after removing from the oven, brush with olive oil that has a large number of crushed garlic cloves added to it. I like to crush the garlic into the oil before baking the rolls as it gives the oil a good chance to absorb the natural oils from the garlic. Serve hot.
NOTE: If you really LOVE garlic as much as we do, you can also add crushed garlic directly into the dough to up the garlic flavors! YUM!!! You can also use the full batch of dough and make enough to share, freeze or eat the next day.
Everyone seems to remember those sticky buns Gramma used to make or that cinnamon swirl bread the diner used to serve. Why not bake up some old memories with some delicious sourdough bread dough and introduce your children to a time honored tradition? Here are my two favorite recipes for making a batch of either. The nice thing about these taste treats is that they start out pretty much the same. It just depends on how it rolls!
Yield: 18-24 Sweet rolls
Prepared baking pan. 13X9X2
May also use two 9“ square pans or two 9 inch pie plates. I prefer pie plates because all my serving dishes are round and it is easier to tip out the completed rolls after baking.
1 batch of Whole Wheat Sourdough Bread dough
1 Tbsp cinnamon mixed with 3 Tbsp sugar (Sometimes we use a double batch of this for two loaves!)
In a small saucepan melt 1/2 Cup Butter, remove from heat and add
1 Cup Packed brown sugar, 1 cup chopped nuts (Pecans or Walnuts), mix well
Split between 2-9 inch square pans, 2-9 inch pie plates, or pour over the bottom of a 13X9X2 pan.
Taking freshly kneaded dough, cut it into two pieces. Set one aside. Taking the first batch, roll it out onto a floured counter into a large rectangle. Dampen the dough with a pastry brush and a thin brushing of warm water. Sprinkle with 1/2 the cinnamon sugar mix. starting on the LONG SIDE, roll the dough up evenly into a swirled roll of dough. Slice into 9-12 equal slices. Place each slice into the prepared pan.
Repeat with the second half of the dough.
Cover and let rise until doubled, approx 2-4 hours. When risen, preheat oven to 375 degrees F, place rolls into preheated oven and bake for 20-30 minutes. Remove from oven and allow to sit for 5 minutes. BEING CAREFUL NOT TO FLING HOT STICKY GOO ONTO YOURSELF, place a serving dish over the pan and gently flip the pan over onto the serving dish. Allow the rolls to gently fall from the pan onto the dish, and the topping to drizzle over the hot rolls. Allow to cool for a few minutes more, serve warm. Or cool, for a few hours and serve room temperature. Either way - ENJOY!!!
NOTE: This recipe is great made with raisins in the center, too. Or even sprinkled with some pecans or walnuts on the inside and also in the caramel topping. Some people enjoy adding powdered sugar icing on top, but we are not that into such high sugary sweets, so we only use the caramel topping.
CINNAMON SWIRL BREAD
Grease two bread pans. Set aside
Taking freshly kneaded dough, cut it into two pieces. Set one aside. Taking the first batch, roll it out onto a floured counter into a large rectangle. Dampen the dough with a pastry brush and a thin brushing of warm water. Sprinkle with 1/2 the cinnamon sugar mix. Starting From the SHORT SIDE, roll up the dough into a loaf, pinch the two ends shut so that the sugary center does not ooze out during baking and burn to the pan. Place the loaf, seam side down, into a prepared baking pan that has been greased.
Allow to rise until doubled, 4-8 hours, then bake for 45 minutes in a preheated 375 degree F oven. Remove from oven and allow to cool for 10 minutes. Loosen the sides of the bread from the pan, flip onto a serving dish. Allow to cool fully and slice. Serve with or without powder sugar icing.
NOTE: I like to brush ours with olive oil right after removing from the oven and I place something over the top of loaf to keep the steam in. It seems to make for a more moist loaf for us. You may or may not need to do this.
This recipe uses our Whole Wheat Sourdough dough and provides one more addition to the family menu planning to utilize a basic recipe, from basic ingredients. We find that for our tastes, we tend to like to use about 2/3 - 3/4 of a batch of dough for pizza crust. This gives a nice, fluffy thick crust pizza.
Mix your dough according to the main recipe, found here.
Before shaping dough into your desired pizza crust, grease one or two pizza pans, depending on desired thickness of crust.
Whether making pizza crust or the focaccia, you can take a few minutes here to knead in some garlic and herbs, OR if you were on top of things, you already did that when you first made your batch of dough. It IS much easier to add those ingredients earlier with one of the additions of flour before kneading takes place.
Roll out dough to the appropriate size ON THE PAN. It makes it easier than trying to transfer!
Brush the crust with olive oil, if desired, cover and allow to rise until doubled. 2-6 hours depending on room temperature. Before baking, brush with olive oil and garlic. Bake in the preheated oven for 10 minutes. Remove crust from oven but do not turn off the oven. Spread the crust with pizza sauce, sprinkle with toppings, replace in the hot oven and continue to bake for approx 10-15 more minutes until baked through and toppings are hot, cheese melted. Remove from the oven and allow to sit for 5 minutes before slicing. Slice and serve!
Once the dough is rolled onto the pan(s), using your fingertips, poke down into the dough at intervals to make “dimples” to allow the dough to cook more evenly throughout. Cover and allow to rise 1-4 hours. You DON’T want it to rise until fully doubled or it may puff up, or be too thick. When risen, brush generously with olive oil, sprinkle with herbs and parmesan or romano cheeses, bake in 425 oven for approx 15 minutes. Remove from oven, allow to rest 5 minutes, slice and serve!
Focaccia goes great with soups, pasta dishes, or just as an appetizer served with some marinara or other dipping sauces on the side
We often get recipe requests for normal everyday items that you used to buy at the store, but that people might like to learn to make at home. If you have perused our recipes already, you can see we have one recipe for prepper mayonnaise posted that uses freeze dried eggs. It is my all time favorite mayo recipe as it is the closest to how I remember mayonnaise from when I was a child. The store bought jars these days just are not what they used to be. With the various changes to increase shelf life and to remove certain fats from the American diet, it just doesn’t taste the same. The other problem people mention are the strange thickeners that are now added that weren't there 30 years ago.
There are times, though, when families need an egg free solution, for whatever reason. Whether health issues or you ran out of powdered eggs, having an alternative may be something you would like to keep tucked away.
We don't have health issues, so my dilemma was running out of powdered eggs and wanting to whip up a batch to go with sandwiches for the Sabbath. I perused the internet and could not find a recipe that used the only ingredients I happened to have on hand. Suddenly I found myself in a pickle, with no condiments!
Through reading and studying various recipes, I was able to piece together a basic idea of the process for making a batch of vegan mayonnaise. Then I went through the pantry to piece together what I might have to experiment with. Off I went to create. I had just a few goals in mind: Must taste yummy, no weird textures, the consistency of mayo, use as few ingredients as possible, and ALL from my food storage! No grocery runs allowed.
What you are seeing here is a recipe tried and true many times, plus one failure! Not to worry, though. I also provide at least one solution that may help fix yours if it turns out too runny.
As time goes on, I will edit and add to this recipe as I find ways to make it better. I also welcome your input! Have you tried a vegan recipe? Any suggestions on how to make it taste the way your family enjoys? Send us a message.
Homemade No-Egg Mayonnaise - Vegan
3 Tbsp water
1 Tbsp finely ground flax seed
1 to 1 1/4 Cups oil (I have used olive oil alone or in combination with other oils such as avocado or sunflower)
1 1/2 Tbsp Vinegar
Salt, garlic powder, onion powder, paprika to taste (Start with a dash of each)
pinch of sugar
Heat the water on the stove or in the microwave. Remove from heat and mix flax seed in. Allow to sit until reaches room temperature. Place in food processor or blender with 1 Tbsp oil, personally I prefer my stick blender. Whirl until blended well, and thick. Add 1 tbsp of olive oil, ONLY ADD ONE NO MATTER HOW TEMPTED, and whirl until mixed well, and mayonnaise consistency. Add another 1 tbsp of oil and whirl until mixed. Continue to mix oil in ONLY 1 Tbsp at a time until 1 Cup is mixed in. If you would like a little softer consistency add the additional 1/4 cup of oil 1 Tbsp at a time. NOTE: Only mix in 1 Tbsp at a time. Any more tends to cause the recipe to fail!! Experience shows that failure can happen at any time during the mixing process if you add more than one Tbsp., OR if you don't whirl it enough.
Once it is mixed well and is the mayonnaise consistency, add the vinegar, salt, garlic powder, onion powder, and paprika to taste. Add a pinch of sugar and make sure it is all well mixed for about 30 to 45 seconds. Chill and serve.
I have used this recipe to make chicken and egg salads and as a sandwich condiment. When mixed well, the flax seed is not even noticeable.
-- I rushed this recipe one day, and it failed horribly. It was just a runny, oily mess. I hated wasting what I had made, and thought about mixing up a soft dip with it. It just didn’t seem the right consistency for that either. While trying to figure out what to do, I decided to try to redo it with a new batch of flax and water to see if it would work. I re-mixed a new portion of 3 Tbsp boiled water and 1 Tbsp ground flax and let it cool. When cool, I whirled it with the stick blender again and slowly added the first batch of runny mayo to the new flax mixture, one tbsp at a time, mixing very well with the stick blender after each addition. I was surprised to see that it worked! I had mayonnaise! It didn’t seem any different than a normal recipe, which was a great relief. After this fix, I was able to use the mayonnaise as usual. Nice to know that it can be fixed in a pinch.
-- I have not tried doubling the recipe as yet. This would make an awful lot for the two of us, so we are waiting until we have to make and take a dish somewhere or have company where I need the added amount. Because of this we are unsure whether just doubling would work. I have learned though, that any changes to a mayonnaise recipe CAN make it fail horribly. Something to consider before attempting a double batch. Personally, if I need a larger amount, I may make two different batches.
-- Adding the additional spices will make it taste more like store bought mayonnaise. Over the years I have noticed that different brands may be a little stronger on one spice while lighter on another. You can adjust these all to taste. I have also added a pinch of mustard powder or a squirt of brown mustard after it is set properly. This makes the flavor even more like what I prefer. Experiment with these and enjoy!
Yield: Approx. 8-18 bagels, depending on size
Preheat oven to 425 degrees F.
1 batch of our Whole Wheat Sourdough Bread dough
Kosher salt or other toppings
Bagels are made similar to the pretzels and will need to be par-boiled before baking.
Taking your dough, divide into equal pieces. From one full batch of dough I generally get 12-24 bagels, depending on size. Take each piece, roll between the palms of your hands to get a nice ball shape. Take the ball, press one thumb into the center, going all the way through to form your hole. Stretch the bagel out a bit making the hole a decent size to allow for rising, while still leaving a hole.
Place each bagel on a greased cookie sheet that has been sprinkled with corn meal. Cover with a damp, warm cloth and allow to rise until doubled. About 1-2 hours, more if the room is chilly. After rising is complete, bring a pot of water to boil on the stove. Place 3-4 bagels into the water and allow to pre-cook on one side for approx. 60 seconds. Flip the bagel for another 60 seconds. Remove with a strainer or slotted spoon to a baking rack. Allow to drip a minute or two while you place the next ones into the water. While the next round of bagels boils, take the drained bagels and move them to the baking sheet. Sprinkle with toppings, if desired. We like kosher salt. Do this with each small batch as they are removed and drained, until all bagels have been pre-cooked. Turn off the pot.
Place the baking sheet of bagels into the preheated oven and bake for 20-25 minutes. Serve hot, or allow to cool. Be careful when slicing!
This recipe is one of our favorites to make with the Traditional Whole Wheat Sourdough batch. It is quick and easy for the 'kitchen staff', while also an enjoyable taste treat for everyone!
Serve with your favorite pretzel toppings for snacks, or as a fun addition to the kids usual soup recipe. They also pack nicely in lunch boxes with some fresh fruits, veggies and dip for a nice "rounded" meal. Use your imagination and spice them up in different ways, too. Add fresh pressed garlic or finely diced onions, or one of our favorites: spice them up with some Cajun Spices mixed with just a touch of salt before baking. Fresh or dried herbs added before kneading make for a taste sensation, too.
Yield: Approx. 24-60 pretzel nibs depending on size.
Yield: Approx. 12-30 soft pretzels depending on size.
1/2 to 1 full Batch of our Whole Wheat Sourdough Bread (depending on desired yield)
Kosher Salt for topping
Grease a cookie sheet, and sprinkle with corn meal. Taking your sourdough fully mixed and before rising, shape into the pretzel shape you prefer. We like to do Pretzel Nibs, so we make a rope and cut them to size. You may prefer the traditional pretzel shape. As you shape each pretzel, place them on the greased and sprinkled cookie sheet. Once finished shaping your pretzels, cover with a damp warm towel or damp linen napkin, and allow to rise 1-3 hours.
Once risen, preheat over to 425 degrees.
While oven is preheating, in a deep frying pan, (ours is almost 3 inches deep) place enough water to be almost 3/4 full. Add 1 tsp salt. Bring water to a boil. Gently place pretzels into the boiling water and allow NIBS to pre-cook for 45-60 seconds. If making regular soft pretzels, allow them to boil for approx 30 seconds then flip and allow another 30 seconds. With a strainer or slotted spoon, remove to a cooling rack to drain excess water from the pretzels. Once drained, approx. 1 minute, move back to the cookie sheet. Top with kosher salt. Place completed pan into the preheated oven and bake.
Pretzel nibs take approx 12-15 minutes, depending on size.
Pretzel Shapes take approx 18-20 minutes.
We don’t typically brush ours with beaten egg, but you can do this if you would like. Before sprinkling with kosher salt, take 1 egg mixed well with 2 Tbsp water, and brush over pretzels. Top with salt and bake as usual.
Serve with cheese sauce, japenos, mustard, or any of your favorite soft pretzel toppings. Enjoy!!!
It seems like I say this a lot, "My favorite food storage recipe. . . ." What I really mean to say is that feeding your family is only as far away as your recipe book or your imagination! It is comforting to know that you can create food for your family from what you have laying around in the kitchen.
Another of my favorite recipes is for what I have always been taught to call “Farm Cheese." It is very simple, and yet so very versatile. It starts with simple ingredients of milk and vinegar, and only takes a little bit of your time.
You will also need a heavy bottom, non-aluminum pot and a candy thermometer. A very fine mesh strainer or cheese cloth. An old, clean linen napkin also works very well. The rest is very simple.
8 Cups Milk - whole milk preferred, but any will work. Even 8 cups of mixed up powdered milk
1/4 to 1/2 Cup Vinegar
Place the 8 Cups of Milk in a heavy bottom pot and heat on medium heat until the milk reaches 180 degrees F. Watch the milk carefully during heating so that it does not burn to the bottom. Turn off the heat and add your vinegar. Stir gently, then allow to sit until milk and whey separate. Allow to sit for 10 minutes or so.
Strain through the strainer or cloth, saving the whey liquid to use in other recipes. If you want the cheese to be softer, don’t press it and don’t let it sit and drain. For a drier cheese, allow it to strain for additional time, checking occasionally to check consistency. Use immediately or store in the refrigerator for up to 5 days.
You can vary the softness and hardness of this cheese by changing up the type or amount of vinegar. In my experience, rice vinegar seems to make a softer cheese, while white vinegar makes a very hard cheese. Mine was more crumbly with white vinegar. This made it good for ravioli and sprinkling in quiche, but not so great in lasagna. It was horrid as a pizza topping.
I find that Farm Cheese never melts like mozzarella cheese does on pizza, but if made softer, it can be similar to ricotta on the pizza, and goes great in other pasta dishes like lasagna or baked ziti.
One very yummy vinegar to use is the leftover vinegar brine from a jar of jalepenos or banana peppers. We have used this and it is wonderful. It tends to make a much softer cheese with a nice pickled-pepper flavor. It goes great on top of Southwestern Quinoa bowls and even sprinkled on top of a taco salad.
Experiment with red wine vinegar and others to see what you enjoy. Make sure to write down how much vinegar you use and your results. This will help you develop favorite recipes to use with your meals.
Since many of our recipes to this point have been Gluten-free, I thought it was time to start uploading all our Gluten-FULL recipes as well. What better recipe to start with than a basic recipe that has an abundance of potential: My Traditional Whole Wheat Sourdough Bread recipe.
This recipe is one I have used for years and uses only the basic storage ingredients. The nice thing about this recipe, too, is that if you are running low on salt or sugar, even oil, you can eliminate those and still come up with a halfway decent loaf of bread. I will say that the touch of sugar and salt do give it an added flavor, and the oil just makes the dough generally softer. Yet it can be made with just the starter, water, and added flour.
This is a great recipe to use for making so many other goodies including soft pretzels, cinnamon rolls, sticky buns, or dinner rolls. The possibilities are only limited by your imagination. In fact, as I type this blog and tie up the loose ends on the recipe, a batch of Garlic Knots and loaf of Challah Bread for Sabbath are rising on the stove for nashing on during meals this weekend.
What will YOU use it for?
Traditional Whole Wheat Sourdough Bread
Yield: 2 nice loaves or 2 batches of rolls
1 - 1 1/2 Cups sourdough starter
1 3/4 cup water
1 tsp salt
3 Tbsp sugar
2 Tbsp oil (I prefer Olive Oil)
6-8 Cups of Whole Wheat Flour
Mix together the starter, water, salt, sugar, oil, and 2 Cups of the whole wheat flour. Mix well with a spatula or wooden spoon. Add more flour as needed and mix well. Continue adding flour until it can no longer be stirred in with your spoon or spatula. Sprinkle flour out onto the counter top where you will be kneading the dough. Pour the dough onto the floured counter, sprinkle more flour on top of dough. Mix with hands and add more flour as needed to make a soft, but not too sticky dough. You should be able to easily knead the dough without it sticking too much to your hands - this should not take more than 2-4 minutes.
Keep extra flour close by as it may be needed to keep the dough from sticking to your kneading surface. Set your timer for 10 minutes and knead the dough for a full 10 minutes for the best consistency. This is a great workout for your arms! Yes, ten minutes really is needed to fully release the gluten in your whole wheat dough! There are times I even feel the need to knead for an additional few minutes to ensure the elasticity of the dough.
When the timer goes off, shape your dough into the final product. Allow to rise for the amount required in the recipe for your final product. This could take from 1-7 hours, depending on final product and temperature of the room - a cooler room will take longer), or until nicely doubled. Please alot for this amount of time before serving in your prep time - in other words, if you want bread for breakfast and it's chilly in the house, make sure to make it up the night before to allow for proper rising time before baking a fresh hot loaf for morning!
Loaves: Cut the dough in half before rising. Shape into loaves and place into greased loaf pans. Allow to rise until double, usually about 4-7 hours for loaves. Bake in a preheated 375 F oven for 40-45 minutes. Brush with olive oil or butter, allow to cool slightly before removing from pan. Cut, serve or store.
NOTE: I often split the batch and use 1/2 to make pretzel nibs and 1/2 to make rolls or a loaf of bread!
Recipe Is Great For:
Cinnamon Swirl Bread
Hamburger and Hotdog Buns
Whatever your imagination can come up with!!! Possibilities are endless!
I have not been one to use white flour in a very long time. In fact, I can't recall the last time I honestly bought a bag of it from the store. I think it was about 5 years ago to make some recipe that "required" it. The white flour sat around for so long, that it turned into a block of white concrete in the New Jersey humidity! I ended up making the recipe that "required" it with whole wheat flour and it must have turned out okay because no one seems to recall a failed flour recipe!
Sourdough starter is one of those recipes that I will never make with white flour. Although some people may claim that you can't make the starter without it, white flour has not been around nearly as long as sourdough has. In fact, sourdough is closest to the biblical recipe as one can get these days. At least until someone discovers a recipe card in the mid-eastern deserts, that is!
It has been shown repeatedly that whole grains tend to have a better and often higher natural yeast content than any pre-ground, processed flour. This has also been my personal experience over the years. The starter I have created from whole wheat, faro or einkorn has been much more active, and healthier than anything I attempted "back in the day" with white flour. Because of this evidence, I much prefer to create our starter from the simple, old fashioned freshly ground whole grains.
Here is the recipe that I have gotten accustomed to using. It is very simple to create because it uses two ingredients that many people will have on hand in their food storage: Water and grains ground into flour.
Basic Whole Wheat Sourdough Starter
NOTE: Use this recipe for our Traditional Whole Wheat Sourdough
To begin your starter:
1 cup whole wheat flour
1/2 cup room temperature, filtered water (about 70 degrees)
A glass jar, crock or bowl that can be easily, yet loosely covered. I like to use a glass quart size canning jar, a metal ring and a coffee filter. Place the flour and water into the jar and stir until very well combined, making sure that there is no dry flour left. Cover with the coffee filter and place the metal ring on. Let the mixture sit at room temperature (about 68-75 degrees is optimal) for 24 hours.
Day 2: There may or may not be activity showing as yet - activity would be little bubbles in the mix or there appearing to be more mix than the day before. It may just look like what you started with on day one. Either way, take 1/2 of the mixture, set it aside in a bowl (See below for ideas to do with the discarded starter so that you do not waste). To the mix remaining in the jar, add 1/2 cup of room temperature, filtered water and 1 scant Cup of whole grain flour. Mix well, recover, and let mixture rest at room temperature for another 24 hours.
Day 3: By day 3 you should be seeing some activity - bubbles, evidence of expanding dough. This is the day you will start feeding the dough 2 times per day. Try to feed it as evenly spaced apart as possible - 12 hours.
For each feeding, stir down the dough, then take a generous 1/2 cup of starter and mix it with 1 scant cup of whole wheat flour with 1/2 cup room temperature, filtered water. Stir thoroughly, cover, and set aside for approx 12 hours. Remember to use your discarded starter for something, or set it aside to use later with additional discarded starter.
Day 4: Repeat steps for Day 3.
Day 5: Repeat steps for Day 3. By the end of Day 5, you may start to see that the starter is “doubling" You should also see lots of bubbles, and it should have a tangy, tart, or “sour” but pleasant aroma. If it is not this active as yet, you may need to continue the feeding process for days 6 and 7. (On rare occasions, or in colder weather, it may take a bit longer to develop fully)
-- When the starter has reached the point described on Day 5, you will want to give it one final feeding before storing in the refrigerator. Feed as usual, mix well, let the starter rest for 4-8 hours to see a generous amount of bubbles breaking the surface of the starter. Now you may place it in the refrigerator for “permanent” storage.
Make sure to feed your starter at least once per week with 1 Scant cup of whole wheat flour and 1/2 cup water, just as you have fed it during the process. By removing all but 1/2 cup from the permanent container, setting aside the removed portion to make a loaf of bread, rolls, or other recipe. To the remaining 1/2 cup add your water and flour. I like to leave it out on the counter for about an hour to rest before putting it back into the refrigerator, just to give it a little time to start its process.
Now you can enjoy fresh sourdough bread products any time you would like to!
NOTE: If I allow the starter to set in the fridge for a week, I often see a brown or dark liquid on top of the starter. This is a sign that your starter is HUNGRY! Feed it! It is best that you not allow it to get to that point, though, so that you do not starve it to the point of inactivity. This liquid is commonly known as "hooch" and is a naturally occurring alcohol. YES, this should be pour off and discarded before feeding your starter. I find that if "hooch" happens more often, it means I need to feed it more often.
More troubleshooting tips can be found here:
I am always a fan of waste-not-want-not, so I do not dispose of our sourdough starter when we are starting a new batch every spring. When the recipe says to discard it, I always discard it right into a bowl and make pretzels, bagels, or muffins from it. BUT my favorite is to make whole wheat crackers and have them with some cheese. Here's my favorite recipe for a tasty snack:
Okay, maybe this is not new to some people, but it was new to us. We were bored with the same old recipes for quinoa as salad or side dish and it was the only grain I actually had left in the cupboard that day. I went digging around and found an old recipe from a friend for Quinoa Patties. I didn't quite like all of the flavorings that she had added to the recipe, but used it as a pattern to devise our own flavorful taste treat.
Since creating our recipe, I have learned that Fried and even Baked Quinoa patties are a common recipe used by countless people. The internet is packed full of other recipes for them that I did not know existed! Apparently, there are thousands of people out there who loved them as much as we did.
This recipe is great to make with leftover Quinoa, too. In fact, the next time we boiled up some quinoa, I went ahead and doubled the recipe so that I would have enough for the next day to make patties!
Use your imagination with this one to flavor it up any way you like. They are even tasty served with sauces.
Fried Quinoa Patties
1 Cup Quinoa
2 Cups Water
1 tsp salt
Bring to a boil, simmer until done.
1 Med. to Lg Onion, very finely chopped
1 Cup Potato flakes
1 Tbsp chia seeds, ground
1 Tbsp flax seeds, ground
6 Tbsp warm water
Mix together these two, then enough water to make an egg-like consistency.
Once quinoa is done, mix all ingredients together well in a bowl.
Heat Griddle to 350-400 degrees F. When heated, drizzle with oil, spread oil, and then plop mixture onto hot griddle by 1/4-1/3 cup dollops, spread or press it out until pancake thickness. Allow to fry until heated thoroughly throughout and nicely dark brown and crispy. Flip, and brown the other side.
Serve hot with bbq sauce, ketchup, mustard, sriracha sauce, or other desired dipping sauces. Will also go delish with mayonaisse and toppings on a bun! OR With nicely fried eggs.
Additional options: chopped peppers, jalepenos, garlic, or other herbs as desired.
Judi has over 20 years experience in food storage, herbs, essential oils, and prepping. She was a captain in the USAF-AUX, FEMA trained, Community Emergency Response Team member and NRA marksmanship award recipient. She shares her experiences with her readers offering tips and recipes.
The information shared is our personal opinion and should NEVER be considered a substitute for professional medical, nutritional, or other expert advice. Information contained is not for the purposes of diagnosing, or treating any disease or medical condition. Any endorsement of products should not be considered an un-biased review since we are paid and compensated when you purchase products from this site.