Pressure cooker on high to bring up to pressure, turn heat down to medium and cook for 11 minutes. Remove from heat and release pressure.
While cooking mix: 2 Cups White Cheddar cheese Powder and 1 Cup Water. Blend to a sauce like texture.
Soak dried onions in hot water and set aside to hydrate
When grains are cooked and the onions are hydrated, put cooked grains in a 9"x13" pan (drain off extra water), spread 2 cups slivered (or chopped) almonds,
layer rehydrated onions, pepper to taste, and stir in the cheese powder. Then bake at 400 degrees F for 10 minutes.
Life Sprouts in Hyrum Utah makes the SPROUTMASTER sprouting system used below.
Sprouts are raw foods that have enzymes in them, they are very tasty and nutritious. Try the following mix:
Peanuts, Almonds, Red Lentils, Green Lentils, Soybeans, Garbanzos, Pumpkin Seeds, Peas, Black Eye Beans.
You can also sprout 2-3 Tbsp of Wheat or Quinoa to provide a complete protein.
Mix the above seeds and beans in a large bowl except the Pumpkin seeds, almonds, grain (if wanted) and peanuts.
Put 1/2 cup of the mix in a quart jar and finish filling the jar with warm water.
Add 2 Tbsp of pumpkin seeds, peanuts, grain (if wanted) and 8-10 almonds. Beginning in 2007 the almonds are pasteurized before being sold, so you must find a distributor with live almonds.
Soak the mix in the refrigerator for 24 hours. Then put them in the sprouter, rinse and drain them well. Cover and put them in a dark place at about 70 Degrees F.
They should sprout for three days, rinsing them in warm water every 12 hours.
Begin tasting the sprouts after 1 1/2 days (2 to 2 1/2 days for smaller seeds like alfafa), when the taste is best for you, place the sprouts in a jar and put in the refrigerator (you should get about a quart of sprouts).
Clean the sprouter after removing the sprouts from the sprouter, brush thoroughly and then you are ready to begin sprouting the next batch.
Alternatively, put the lid on the sprouter and turn the drip tray over to block the flow of air and store the sprouts in the refrigerator in the sprouter. Do not rinse the sprouts prior to storing the sprouts in the refrigerator.
Enjoy!
A review of the Marga flaker is given by this link - Marga Flaker review.
Using a mixture of grains increases the number of nutrients available in the hot cereal.
1/4 Cup of each of:
Wheat and Oats.
1/8 Cup of:
Barley, Rye and Rice.
1/4 cup of Rasins, Currents or other dried fruits added to taste.
Bring 1 cup of water and 1/4 cup of cereal to a boil and let simmer for 10 minutes. Serve with brown sugar and milk.
2 Cups Whole Wheat flour, 1/2 Tsp Salt, 1/4 Cup Olive Oil and 2/3 Cups water - mix only enough to form a ball (over mixing will make the tortillas heavy).
Let dough rest for 30 minutes to incorporate all ingredients, then divide into 12 to 15 equal pieces, roll into balls, Press on a tortilla press (5-10 seconds, turn over for 5-10 nore seconds).
Pre heat cooker.
Blend water, Whole Grain Cereal, Fruit, and dry milk for 3 minutes. Add egg, butter and salt and blend for 20 seconds, add baking powder and blend for 10 seconds.
The batter will rise quickley so cook and enjoy!
This recipe makes about 25 to 30 Crepes. Crepes may be frozen (put wax paper between them to keep them from sticking to each other).
4 Large Eggs, 2 Cups whole milk, 1 Tbs Sugar, 2 Cups Fresh Ground Whole Wheat Flour, 1 Tbs Vanilla. Spray cooker with Vegatable oil.
Blend eggs, milk, sugar flour and vanilla on low speed until the ingredients are thoroughly mixed and the batter is smooth. Pour the batter into the crepe pan. Make sure that the crepe maker is hot. The first crepe is typically not as well formed as subsequent crepes.