Tag Archives: whole wheat

Rhubarb Oat Bars

 When Laura asked for more rhubarb recipes, I was happy to start experimenting.  Here’s what I came up with.  Kate introduced me to oat bars a few years ago, and I have been wanting to come up with a recipe for them.  When I stumbled across this website with all different rhubarb recipes, it was perfect.  I transformed one of them to a healthier version by using whole wheat flour and other natural ingredients, and here is the result.

Rhubarb Oat Bars

Preheat oven to 350 F. Mix all of the following ingredients in a medium bowl with your hands, until evenly moist and crumbly:

  • 1/2 cup unbleached, unbromated flour
  • 1/2 cup whole wheat flour
  • 3/4 cup old-fashioned rolled oats
  • 1 cup packed natural molasses sugar, or brown sugar
  • 1 stick melted butter

Press half of the mixture into a greased 9×9 glass baking dish to make the crust.  Evenly cover the crust with:

  • 4 cups sliced rhubarb (about 4-5 stems)

Set aside.  In a small sauce pan, combine the following ingredients:

  • 1 cup sugar
  • 1 cup water
  • 2 tsp cornstarch

Cook over medium heat, stirring, until the mixture is clear and thick.  Carefully pour the mixture over the rhubarb.  Sprinkle the remaining crumb topping over the rhubarb.  Bake for 45 minutes.

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Homemade Tortillas

I made some whole wheat tortillas today.  I like to experiment with different recipes when I’m home on vacation.  I have to say I was surprised how easy it was.  I took this recipe from the Chino House blog, but of course I made it my own.  Here’s my version:

Ingredients:

  • 2 cups flour (I used 1 cup white and 1 cup whole wheat, but you can use whatever you want)
  • 1 tsp baking powder
  • 1 tsp salt
  • 4 Tbsp canola oil
  • 2/3 cup water

Mix all ingredients in a bowl, turn out on a floured surface and knead a few times.  Divide into 6-8 portions, depending on how big you want them, and roll each into a ball.  Using a rolling pin, roll each out very thinly.  I found that I needed a lot of flour to keep them from sticking.

Cook each tortilla in a hot pan for about 40 seconds on each side, until it has dark brown spots on it.  I couldn’t believe how easy it was!  And I know they’re healthier because they’re homemade and don’t have any preservatives.

I made a burrito bar for supper.  I just browned some ground beef, sprinkled on chili powder, paprika, and pepper, and tossed in some chopped tomatoes.  I find taco seasoning too salty and totally unnecessary, because the tomatoes will cook down to make a sauce.  I don’t like cumin, but you could certainly add it.  I usually like to add onions and garlic into this pan, but I was in a hurry tonight.  I also serve shredded cheese, salsa, chopped avocado, and sour cream to go with the burritos.  So yummy and fast!  And I have to say that Ed was surprised I had made the tortillas myself. He said they look professional!

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