Today I opened one of the #10 cans of wheat that I recently bought and cooked with whole wheat kernels for the first time.
Since I don't have a grain mill, I am limited in what I can do with wheat. The first recipe I selected was Blender Waffles, which is a recipe I downloaded from Everydayfoodstorage.net.
Here are the ingredients. You'll notice that I'm using fresh milk and eggs. I don't have any powdered milk or eggs yet, but if you do, feel free to use them in this recipe.
This could be a completely shelf-stable recipe other than the bananas. Unless you live in Costa Rica on a banana plantation, you'd have to adapt the recipe in an emergency situation. Just leave out the bananas and subtract one tablespoon of wheat from the recipe below, and you're golden.
1 Cup + 2 Tbs Wheat Kernels, whole & uncooked
2 Eggs (2 T. Powdered Eggs and 1/4 C. Water)
2 tsp. Baking Powder
1/2 tsp. Salt
1/4 Cup Oil
2 Tbs. Sugar
Put milk and wheat kernels in blender. Blend on highest speed for 4 or 5 minutes or until batter is smooth.
Add bananas, eggs, oil, baking powder, salt and honey or sugar to above batter. Blend on low.
Pour batter into hot prepared waffle iron from the actual blender jar (only one thing to wash!). Cook and serve.
Hot Caramel Sauce - makes enough sauce for 2 recipes of waffles–good on many desserts too!
1/2 Cup buttermilk or 1/2 Cup milk with 1/2 tsp. vinegar or lemon juice
2 Cups Sugar
1/2 Cup Butter
2 Tbs. Corn Syrup (not essential but it will help your syrup keep longer with out going grainy)
2 t. baking soda
1 tsp. Vanilla
Mix ingredients in a pot and boil for 3 minutes, the sauce will turn to the carmel color towards the end of boiling. Stir in vanilla when syrup is finished cooking.