Did Julie Kelley find a severed hand in my fridge? Clutching a donut? These questions and more answered in this lovely interview on WCAX TV! Click below to watch interview Part One, Part Two, and for Yet Still More Eve-talking-about-the-“S”-word, click on “Entire Interview” for the full half-hour Q & A.
Vermont family’s year with no sugar. Part 1
‘Year of No Sugar’: Entire interview with Author Eve Schaub. 30 Min Q&A
When I was a kid my Dad taught me how to make “Hot Grape Nuts.” At the time we followed a recipe they used to print on the box which called for brown sugar, but during our Year of No Sugar I rediscovered this extremely simple recipe and just left the sugar out. Between baked goods, sweetened cereals and running-out-the-door convenience food, breakfast can be the hardest meal of the day to do No Sugar style, and a quick hot cereal made with full fat milk can be just the ticket. (And much though I love it, you really can eat only so much oatmeal.)
Hot Grape Nuts
(makes 2-3 servings)
Put all ingredients in a saucepan on the stove and heat until just about to boil- the edges of the milk with start looking frothy. Turn heat down to a simmer and cook one minute.
Top with your favorite berries or sliced banana and a little extra milk if you like.
That’s it!
My husband Steve made breakfast this morning: No Sugar Crepes! The girls and I ate them up!
Here is a short video on how to pour and flip crepes: https://www.youtube.com/watch?v=C1DgmbMMOgA. Two crepes is about one serving.
Ingredients:
1 cup Flour
2 Tablespoons Barley Malt Syrup
Pinch Salt
4 Tablespoons unsalted butter- melted, plus extra for the pan
1 cup whole milk
1/2 cup warm water
4 large eggs
Mix all dry ingredients in a bowl. In a separate bowl mix all wet ingredients. (Note: the sticky barley malt syrup can be difficult to measure so just put some in a bowl and microwave for a few seconds and it will become more liquid-y and easier to measure.) Now combine all ingredients together. Let sit for at least 30 minutes in the refrigerator to let the gluten relax.
Melt a little butter in a Crepe pan or 8 or 10 inch frying pan. Once the butter is melted add just enough batter to coat the bottom of the pan… about 1/4 cup. (Not as thick as pancakes, but if it is too thin it will be difficult to flip without breaking.) Cook for about one minute then flip, bottom should be golden brown. Now add your filling:
Crepe Filling:
Raisins
Apples sliced thin
Dried Apricots
Only put a small amount of each. Now fold in half like an omelette and continue to cook for 30 seconds or so. Serve hot and enjoy.
Eve O. Schaub 