I sat down at my grandmother's kitchen table and shredded carrots, peeled apples, crumbled homemade bread and waited as impatiently as a little seven year old girl could wait to finally see steamed spiced carrot-pudding emerge from grandma's oven. It was full of fruit, heavy with spice and fudge-like in texture. It was pure heaven. This breakfast cereal tastes like a cross between her pudding...and a rich carrot cake. It's not as sweet as carrot cake or as dense as grandma's pudding so add more sweetener if you prefer. I tend to under-sweeten and let people adjust to their tastes. Grandma used to drizzle her pudding with a warm tart lemon sauce. I just drizzled this with some coconut milk and topped it with toasted nuts. However you do it...this is going to be a family favorite. I know it will be.
Yes, we're working on the book. Special thanks to Honeyville Grain for the products we're using in today's post. I've had fun using their products to write this book! I've also taught a lot of classes at the Honeyville retail stores on this canning and storage method. In so doing, I've had a lot of folks now asking what we have on the menu for the breakfast/brunch meal. I plan two meals a day for emergency situations and long term issues. So. This is the first breakfast recipe I'm sharing. It's shelf stable 8-10 years and makes a breakfast cereal that's a cross between a carrot cake and a rich pudding. It's a sin...yet it's healthy!
It's hard to imagine it looks like this in a jar right?
Chef Tess' 6 Grain Carrot Cake Breakfast Pudding (in a jar)
1/2 cup Freeze Dried Pineapple or Freeze Dried Apples
1 cup Dehydrated Carrot (brand matters here, theirs are puffed when they dry them so they hydrate right)
1/2 cup instant non-fat dry milk
1/4 cup Powdered Butter
1/2 cup dehydrated honey or sugar
2 tsp coconut powder flavoring and 1T vanilla powder flavoring (optional)
2T Instant Vanilla Pudding Mix
1/2 tsp salt
1 tsp Chef Tess Wise Woman of the East Spice Blend
2 cups 6 Grain Rolled Cereal
Place pineapple and carrots in a quart jar. Top with powdered milk, butter, honey, flavorings, pudding mix, salt and spice blend. Shake the dry ingredients down into the carrots and pineapple. Top with the 2 cups of 6 grain cereal. The jar will be full. Top with an oxygen absorber.
Bring 5 cups water to a rolling boil. Add contents of the jar to the water and stir. Lower heat to a simmer and cook 10-12 minutes. Turn off heat. Cover and sit 5 minutes (to be sure pineapple is hydrated). Serve warm. Drizzle with milk, honey or syrup if desired. Top with chopped pecans or any nuts as desired as well. Note: high fat nuts are not included in the meal in a jar. This will give you an extended shelf life of 8-10 years.
There you go!
Always My Very Best,
Your Friend Chef Tess