Parched corn
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Our local health food stores have started
carrying two types of parched corn. One is
a small corn and the other is a large starchy
corn which is partially popped. I find these
foods much better than corn chips or popcorn.
Some advantages are:
1. Soft hulled corn is easier to digest
2. Available in bulk
3. Minimal processing and packaging.
4. Not dominated by oil and salt
My parents parched corn for survival but we don't
have a good growing climate for these types of corn.
It takes a long season and special seed.
An alternative is to parch wheat and many other
grains. Parched wheat is sometimes available in
this area and is usually mixed with a cheese power
or something to spice it up.
Breakfast gruel
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The term granola has come to mean baked oat flakes
mixed with oil and sweeteners. This is a sad ending
for something that started out closer to musuli.
An outstanding alternative is to make our own breakfast gruel
and that is what i do. Just take a selection of
rolled grains and add seeds, fruit, plus some
nuts.
The advantages of this approach are:
1. Cooking isn't required.
2. Use of bulk bins eliminates packaging.
3. Sweetening can come from our orchard.
4. Gruel can be a balanced meal without additives.
Ingredients available in the Cascadia bioregion:
rolled grains Seeds nuts fruit
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oats pumpkin hazel dried cranberries
wheat flax almond raisins
rye sesame walnut applesauce
barley
jeff
