Grains - Corn, Oats, Rice

🔴 Breakfast Oatmeal

1 cup water

1/2 cup oats

Combine water and oats in a microwave cereal bowl. Microwave on high for 1:30 minutes. Stir before serving. CAUTION: Bowl may be hot.

* For thicker oatmeal use less water. For thinner oatmeal use more water.

* Due to differences in microwave ovens, cooking time is approximate. 

My Toppings:

2 teaspoons of sugar or stevia

1 tablespoon of peanut powder 

1 crushed calcium tablet 

5.3 ounces of plant yogurt with fruit

* I used to eat my morning oatmeal with 1 jar baby food fruit puree.  

 

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Cornbread, Wheat-Free  - 425* F., 20-25 minutes

1 cup corn flour (masa harina, not cornstarch) 

1 cup corn meal (grittier than corn flour)

1/4 cup sugar

4 teaspoons baking powder

2 eggs

1 cup plant milk

1/4 cup corn oil

Preheat oven to 425* F. Grease a 9-inch cast iron skillet. Mix all ingredients together until smooth. Pour batter into the skillet. Bake. To serve, cut into pie-shaped wedges. Can be eaten with slow-cooked beans. 

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Corn Flour Pancakes

2 cups of masa harina corn flour

1/2 cup sugar

2 eggs

1 tablespoon baking powder

2 tablespoons corn oil 

2 1/3 to 2 1/2 cups plant milk

1 teaspoon vanilla

Heat up a griddle or waffle iron on medium heat while you are mixing the above ingredients together. If it seems a little watery, wait a few minutes and the mixture will thicken up. Lightly grease the griddle or waffle iron (I use a Dash waffle iron) with either 1 tablespoon of corn oil or a soy-free oil spray. Ladle out about 1/4 cup of pancake batter onto the griddle or waffle iron (I use a cookie/ice cream scoop) and cook for 1 to 2 minutes on both sides, if cooking on the griddle. My Dash waffle iron will quit steaming and the light goes out. Serve with margarine, real maple syrup, or fruit pie filling. Yum! 

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Cornmeal Mush

Supplies: 
2 bowls, both big enough to hold 2 cups of water without spilling and one microwave safe
2 pats of soy-free margarine
1 whisk, 1 fork, 1 spoon
liquid measuring cup -- 1 or 2 cup
1/2 cup uncooked cornmeal
stevia or maple syrup and a plant milk
microwave, 2 potholders and/or a bowl cozy

Directions:

1. Pour 1 cup of tap-warm water into each bowl.

2. In the non-microwavable bowl, while you are stirring the water with the whisk, dump in the cornmeal and whisk until all the cornmeal is wet and there are no dry lumps. This step is important as it reduces the cooking time.

3. Next, throw in the two pats of margarine into the microwavable bowl, place into the microwave and nuke the margarine and water for 2 minutes. (While I'm waiting, I do my leg exercises like leg lifts and balancing on one leg at a time for a count of 25.) After the bell dings, I remove the bowl with potholders and stir in the wet cornmeal with a whisk. Use a spoon to scoop the last bits of cornmeal from the bowl and stir it again in the microwavable bowl with the whisk. This will be the last time you can use the whisk.

4. Nuke it again for two minutes and remove to stir the mush with a fork or tablespoon. It will have begun to congeal at the bottom of the bowl, so you need to break it up with the stirring utensil -- I break up the lumps by cutting them with the side of the fork or spoon and then mashing them with the back of the fork or spoon. Stir it again.

5. Replace bowl in microwave and heat it again another 2 minutes. It should appear congealed at the sides with a little liquid in the center by this time (if it doesn't, after stirring, cook it at 2-minute intervals until it does). I remove the bowl from the microwave and place it into the bowl cozy, then stir in  the plant milk, and some sweetener (some low-fodmap pureed fruit like berries or a banana or stevia) with my spoon. Yum!

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Microwave Rice

Ratio: 1 cup uncooked rice to 3 cups water. 

In a microwave safe casserole dish with lid, pour 3 cups of water, then while stirring water with a spoon, pour in 1 cup of rice. Thoroughly mix rice with water until the rice is completely wet. Add 1 tablespoon margarine. Cover dish with lid and place in microwave on a paper towel.

Cook rice on high for 5 minutes, then for 20:00 minutes at half power. Let sit for a few minutes to allow rice to absorb all the water and then remove dish from microwave with hot pads and lift lid away from you, so that steam does not burn your face. Set aside. Eat or use rice with other recipes calling for cooked rice. 

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No Roll Pie Crust  - 375* F., 10-12 minutes

1 1/2 cup oat flour (You can purchase oat flour or grind it yourself in a blender)
2 teaspoons sugar

1/4 cup olive oil

4-5 tablespoons cold water, as needed

If you want a pre-baked pie crust for cold pies, preheat the oven to 375* F. 

Mix everything together and dump the ball of dough into the pie pan and press it down with your fingers, spreading it out and up the sides of the pan. Try to make it an even thickness.  Bake it at 375* F. for 10 to 12 minutes. Pull it out of the oven when golden brown and let cool. 

However, if you want to use this crust for baking a pumpkin or fruit pie, make it and then let it chill in the refrigerator until the filling is made, pour it in and bake as usual.