This morning we were all supposed to “spring forward” for Daylight Savings Time. This is a practice filled with reluctance and controversy at our house. Why exactly are we doing this again? When I was growing up, the myth I heard was that it gave farmers extra time to work in the fields at the most productive time of the year. Lately, I’ve heard that it’s a way to save energy by reduced use of electricity. It turns out that it was originally proposed in 1907 by a man named William Willet, an avid golfer who wanted to finish his game at a more leisurely pace. It figures. Extra sunlight in the afternoon does mean more time for sports and walking around Greenlake. But it’s not helpful to farmers whose animals don’t change their schedules twice a year. As far as energy savings go, the results are inconclusive and in some cases, suggest an increase in energy usage.
I’m not sure why we try to control our natural instinct to rise with the sun and slow down when the sun sets. Most of the people I know are already sleep-deprived and this seems to only add to the problem. It encourages us to move away from noticing seasonal changes in the light and responding with our own internal clocks.
Enough ranting from me about this and if you know Charlie, don’t even get him started. We do try to keep things positive. What I’m very excited to share with you is a recipe for a mostly local cereal that is easy to make and tastes delicious whenever you happen to get up in the morning. It is similar in flavor to Grape-Nuts, but making your own means no more boxed cereal, stripped of its natural goodness, added vitamins and packaging. I’m happy to be able to eliminate one more processed food from my shopping list.
The process is basically baking a not-too-sweet cake, crumbling it up and then toasting the crumbs. The recipe originally came from the book, Eat Fat, Lose Fat by Mary Enig & Sally Fallon. I tried some at my friend Lorna’s house and couldn’t wait to make my first batch. The recipe contains whey, which is revelation in itself that I’ll share another time. In the meantime, you can use the watery liquid at the top of the yogurt container or yogurt itself with a little extra water.
3 cups whole wheat or spelt flour (I used Bob’s Red Mill whole wheat graham flour)
1 1/2 cups whole milk
2 T whey or yogurt
1/2 cup water
2 t baking soda
2 T melted butter
1/4 cup maple syrup
1/2 t salt
1/2 t vanilla
1/2 t cinnamon
1/2 t natural maple flavoring
In a large bowl mix flour, milk, water & whey. Cover with a towel and leave out on the counter overnight.
In the morning add the rest of the ingredients & more water if it seems too thick to stir.
Preheat the oven to 350 degrees.
Bake in a buttered 9″ x 13″ baking pan for 35 – 45 minutes or until a toothpick inserted in the middle comes out clean.
Let cool, then crumble into small pieces. (I tried a food processor but felt the crumbs were too fine. I ended up doing it by hand)
Spread on 2 baking sheets and toast at 200 degrees for at least 1 hour. (I have to admit I forgot about them and left them in at least 2 hours which turned out fine).
Cool and store in a closed container.
Even if you sneak a tiny sprinkling of sugar, this cereal will help take the edge off a too-early breakfast.