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Monday, February 5, 2018

Cheap Eats: Grain Loaf


Last week I really wanted to serve something which resembled traditional meatloaf.  Daniel and I were working hard to use only ingredients that I had in the house.  This was a direct result of my huge grocery store blunder.  See this post for all the details on my mistake and what I learned. 

When we saw that we had 4 cups of leftover cooked steel cut oats, we got creative and invented:
Grain Loaf


Begin by mixing the first eight ingredients in a large bowl - 4 cups leftover steel cut oats, 3 cups cooked rice, 1 cup cooked millet, 3 Tblsp, Bragg's aminos, 1 Tblsp, garlic powder, 1 Tblsp. onion powder, 2 Tblsp. chili seasoning, 1 Tblsp. of your favorite no-salt spice mix.

I know it seems like a large amount of seasoning.  But, remember that your base is just rice, millet, and oats.  So, you need to add some flavor. Steel cut oats will give you the best texture for this dish.  But, if you have leftover cooked old fashioned rolled oats, then go for it!  Don't use the finely cut instant oats though.  It won't give you the "meaty" texture that this dish needs. 








 Place 2 Tblsp. of egg replacer in a small bowl.  Add 8 Tblsp. of hot water.  Let is sit for 5 minutes.  It should thicken to resemble the consistency of eggs.  If it is too thick, add more hot water, 1 tblsp. at a time, until you achieve the correct consistency.  









Add the egg replacer, 3 Tblsp. tomato paste, and  3/4 cup of barbeque sauce.  Mix well. 



Add enough flour to get the mixture to stick together like meatloaf. 1/2 cup was plenty for me. 

Place in a large loaf pan that has been sprayed with PAM.  Push on it with the back of a spoon to compress.  










Bake at 370 degrees for 40 minutes.  Top with the final 1/4 cup of barbeque sauce.  Replace in oven for another 20 minutes.  Remove and let sit for 10 minutes before slicing. 

Grain Loaf with Brussels Sprouts and Sweet Potato
 It sliced easily, looked like meat, and (most importantly) tasted fantastic!



GRAIN LOAF:


Serves 8

Preheat oven to 375 degrees.  

4 cups leftover steel cut oats
3 cups cooked brown rice  
1 cup cooked millet
Note:  (I cooked the rice and millet together in the rice cooker using 3 cups raw rice, 1 cup raw millet, and 8 cups of water- freeze the leftovers for another day) 
3 Tblsp. Bragg's aminos
1 Tblsp. onion powder
1 Tblsp. garlic powder
2 Tblsp.chilli seasoning
1 Tblsp. no salt spice mix
1/2+ cup egg replacer mixture (2 Tblsp. egg replacer with 8 Tblsp. warm water.) 
3 Tblsp. tomato paste
1 cup barbeque sauce – divided use.  (Make your own to control the salt, oil, and sugar content.  It's easy to whip up in a high speed blender). 
1/2-1 cup gluten free flour (I used almond flour)

Mix first 8 ingredients in a large bowl. 

Place the egg replacer in a small bowl.  Whisk in 8 Tblsp. of hot water.  Let it sit for 5 minutes.  It will thicken.  It should resemble the consistency of eggs.  If it is too thick, add more hot water – 1 Tblsp. At a time until you get the desired consistency. 

 Add egg replacer to the oatmeal and rice mixture.  Add tomato paste and  3/4 cup barbeque sauce (reserving ¼ cup for later). 

Add enough flour to get the mixture to stick together.  Mix thoroughly. The finished product should look and feel a little like uncooked meatloaf. 

Place the finished mixture in a large loaf pan that has been sprayed with PAM or other non-stick spray or line the pan with parchment paper.  The finished mixture will perfectly fill a large loaf pan to the very top.  Press down firmly with the back of a spoon or your hand. 

Place the loaf pan in a 375 degree oven for 40 minutes.  Remove and add the remaining ¼ cup of barbeque sauce to the top.  Return to oven for another 20 minutes.  Let rest for 10 minutes before cutting into slices.   

(You can download the recipe at this link)  


Happy eating!


Do all to the glory of God, 

Hope




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