Featured Cookbook

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1. Dry Sauce Mix

2. Focaccia and Seven Toppings

3. Homemade Graham Crackers

Book Description

Natural Meals In Minutes. An excellent cookbook of over 300 fast, simple, food storage recipes using grains, legumes, and sprouting seeds, in addition to fresh fruits and vegetables. Whether you're preparing for Y2K or other natural or man-made disasters, this book will show you how to make great basic meals from healthful, wholesome ingredients.

... (more)

Natural Meals in Minutes

Authors: Rita Bingham

Date: May 1997

ISBN: 1882314093

Publisher: Natural Meals Publishing

Paperback

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This popular flatbread is full of possibilities!

• 1 1/3 cups water

• 2 tablespoons applesauce or canola oil

• 3 tablespons honey

• 1 teaspoon salt

• 3 tablespoons vital wheat gluten flour

• 3 2/3 cups whole wheat flour

• 1 tablespoon active dry yeast

1. In mixer bowl, combine water with applesauce or canola oil, honey, and half or combined flour mixture. Mix on high for 4 minutes. Add remaining flour (and additional water if necessary), and mix until dough forms a ball that pulls away from the sides. Let rest 5 minutes. Turn onto floured board and knead 1 minute.

2. With your thumbs, make a hole in the center to form a dounut shape and place in a mixing bowl that has been sprinkeld with a little flour. Cover with plastic wrap and rise until doubled.

3. Place dough on a lightly floured board; roll and stretch into an 8" circle, about 1/2" thick. Place on baking sheet sprinkled with cornmeal and set aside to rise until puffy, about 10 minutes. Spritz with cooking spray and sprinkle with coarst salt or one of the toppings below. Just before baking, press fingertips into the dough to make deep dimples.

4. Bake in preheated 400 degree F oven for 15-20 minutes, or until golden brown. Tear into chumks or serve in wedges.

Toppings (to cover 2 flatbreads):

• Onion

• 1 tablespoon butter or olive oil

• 1/2 teaspoon fresh or dried parsley

• 1 large yellow or white onion

• black pepper to taste

Separat onions into rings and saute in butter. Arrange on flatbread. Sprinkle with parsley and black pepper.

• Garlic-parmesan

• 1/4 cup dried parmesan cheese

• 1/4 teaspoon onion powder

• 1/4 teaspoon garlic powder

Combine and sprinkle on flatbread.

• Black Olive (definitely NOT low-fat!)

• 1 cup sliced black olives

• 3/4 cup chopped tomatoes

• 1/2 teaspoon chili powder

• 1/4 teaspoon cumin

• balck pepper to taste

• 1 cup shredded cheese (optional)

Arrange olives and tomatoes on flatbread. Sprinkle with combined spices. Top with cheese, if used.

• Red Pepper

• 7 ounce jar roasted peppers, drained

• 1/2 cup green onions, cut into 1/2" pieces

Arrange sliced peppers and onions on flatbread.

• Raisin

• 1 cup raisins

• 1 teaspoon cinnamon

• 1/4 cup honey

Warm raisins mixed with honey and spoon onto flatbread. Sprinkle with cinnamon.

• Date-Nut

• 1 cup chopped dates

• 1/4 cup turbinado sugar or sucanat

• 1/4 cup chopped almonds or walnuts

• 1/8 teaspoon nutmeg

Arrange dates and nuts on flatbread. Sprinkle with sugar and nutmeg.

• Apple-Cinnamon

• 3/4 cup applesauce

• 1 apple, sliced in very thin wedges

• 1/4 cup turbinado sugar or sucanat

• 1 teaspoon cinnamon

• Spread flatbread with applesauce. Arrange apple wedges in a pleasing pattern. Sprinkle with sugar and cinnamon.

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More From This Book:

1. Dry Sauce Mix

2. Focaccia and Seven Toppings

3. Homemade Graham Crackers

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