Wheat Greats: Delicious Wheat Recipes, The Top 59 Wheat Recipes. Franks Jo

      Divide dough into 4 equal portions, shaping each portion into a ball.

      Sprinkle 1 tablespoon flour over balls; cover and let rest 5 minutes.

      Roll 1 ball into a 10 x 6-inch paper-thin rectangle on a baking sheetcoated with cooking spray, dusting dough with 3/4 teaspoon flour tokeep from sticking to rolling pin. Score dough by making 4lengthwise cuts and 2 crosswise cuts to form 15 crackers. Prick eachcracker diagonally 4 times with a fork.

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      Bake at 375 degrees for 11 minutes or until crisp. Remove from pan,

      and let cool completely on a wire rack. Separate into individualcrackers. Repeat procedure with remaining dough and flour. Yield: 5dozen (serving size: 1 cracker).

      NOTES : Store in an airtight container.

      BLUEBERRY BUCKWHEAT PANCAKES

      1 servings

      Source: Wheat Greats

      . cup blueberries . teaspoon baking soda

      . cup buckwheat flour 2 large eggs, separated

      . cup cornmeal 1 cup buttermilk

      . cup all-purpose flour Butter or margarine

      2 tablespoons sugar Blueberry or maple syrup

      2 teaspoons baking powder

      Rinse and drain fresh blueberries.

      In a bowl, mix buckwheat flour with cornmeal, all-purpose flour,

      sugar, baking powder, and baking soda. Add egg yolks andbuttermilk; stir just until batter is evenly moistened. Add blueberries.

      In a deep bowl, whip egg whites with a mixer on high speed just untilwhites hold stiff peaks. Gently fold whites into batter.

      Place a nonstick griddle or 11- to 12-inch nonstick frying pan overmedium heat. When hot, pour batter, about 1/4 cup for each cake,

      onto griddle. Cook until tops of pancakes are bubbly and edgesappear dry, 1 to 11/2 minutes. Turn over to brown other side.

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      Serve hot with butter and syrup.

      BRAISED BUCKWHEAT KERNELS

      6 servingsSource: Wheat Greats

      1 cup Uncooked medium 2 tablespoons Margerine orbuckwheat butter

      kernels (kasha) 1 . teaspoons Beef bouillon

      granules

      1 Egg

      . teaspoon Salt

      2 . cups Boiling water

      . teaspoon Pepper

      Mix buckwheat kernels and egg in ungreased 10-inch skillet.

      Cook over medium-high heat, stirring constantly, until kernels areseparates and brown.

      Stir in remaining ingredients; reduce heat.

      Cover and simmer about 5 minutes or until liquid is absorbed andbuckwheat kernels are tender.

      BRAZIL AND BULGAR WHEAT BURGERS

      4 servingsSource: Wheat Greats

      2 tablespoons olive oil 2 garlic cloves

      2 onions 125 g bulgar wheat

      2 celery sticks 250 g brazil nuts

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      300 vegetable stock 2 teaspoons dried mixed herbs

      2 tablespoons tomato puree 1 egg, (beaten

      2 tablespoons parsley,

      (chopped)

      In a food processor chop finely the onion, garlic and celery. Separatelychop nuts and set aside.

      Heat oil and add the onion, garlic and celery - sauté until soft. Add

      the nuts and Bulgar wheat and sauté for a couple of minutes until

      golden brown.

      Add the stock and simmer until the liquid is absorbed.

      Stir in tomato puree, parsley, herbs and the egg. Season with salt andpepper and leave until cool enough to handle.

      Shape into ‘burgers’ and either cook in oven at 400. (200.) Gas 6

      for 15 to 20 minutes until heated through or cook in frying pan.

      Place in burger buns with your favorite garnishes.

      NOTE :

      If you have problems with the burgers falling apart when cooking tryadding some grated cheese before shaping - this helps.

      An alternate serving suggestion is like a falafal. Take tablespoonsized amounts of mixture and fry in some oil until gold to darkbrown. Put inside lightly warmed Pita bread with some salad and Chilesauce.

      You can substitute your . nuts for the Brazils.

      Chapter 1: A-M

      BROWN RICE & WHEAT BERRIES (VEGAN)

      1 servings

      Source: Wheat Greats

      2 . cups Water Compatible favoriet)

      . cup Wheat berries . cup Chopped scallion

      . cup Brown rice . teaspoon Salt

      1 tablespoon Saute fluid (pick

      your a

      . teaspoon Pepper

      In 2qt pan, boil water. Add berries, return to boil. Reduce heat,

      simmer, covered, 1 hour.

      Stir in brown rice. Cover, simmer 50 minutes longer. 5 minutes beforerice is finished, saute scallion until softened.

      Combine with rice and wheat mixture, along with spices.

      BUCKWHEAT APPLESAUCE

      1 servingsSource: Wheat Greats

      1 package (5/16-oz) yeast . cup Applesauce

      1 cup Unbleached flour 1 teaspoon Salt

      . cups Bread flour 1 tablespoon Vegetable oil

      . cup Buckwheat flour . cup Water

      SERVE WITH FRUIT AND CHEESE FOR A LIGHT LUNCH Put the

      ingredients, in the order given into the bread pan, select WHITEbread, and push Start.

      NOTE: This hearty bread has a coarse crumb and slightly sweet flavor.

      It’s wonderful toasted, for a real stick-to-the ribs breakfast. Serve

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      with fruit and cheese for a light lunch. Makes 1 loaf, 8 slices. Eachslice: 125 calories; less than 1 gm dietary fiber, less than 1 gmsoluble fiber; 23 gm carbohydrates; 3 gm protein; 2 gm fat (14%

      calories from fat); 0 mg cholesterol; 245 mg sodium; 56 potassium; 5mg calcium.

      BUCKWHEAT BLINI

      1 servingsSource: Wheat Greats

      . cup buckwheat flour 3 . teaspoons active dry yeast

      -(1 1/2 pkgs)