The DIY Pantry (6 page)

1. Preheat oven to 300°F. Line a baking sheet with parchment paper and set aside.
   
2. In a large mixing bowl, pour in 1
   ¹
   ⁄
   ₂
   cups of the oats. Add the other
   ¹
   ⁄
   ₂
   cup of oats to a blender and pulse for about 45 seconds, until the oats have been pulverized into flour. Add the oat flour to the large mixing bowl. Mix in whichever nuts, seeds, or other add-ins you desire.
   
3. In a large, heavy-bottomed saucepan, heat the maple syrup, sugar, salt, and coconut oil over medium heat, just until the sugar is completely dissolved, 2–3 minutes.
   
4. Pour the syrup mixture over the oat mixture and stir to coat completely.
   
5. Using a well-oiled spatula, scrape the oat mixture onto the prepared parchment paper and press the oats down as compactly as possible, preferably until about
   ¹
   ⁄
   ₄
   " thick.
   
6. Bake for 35 minutes, until a deep golden, or 25–30 minutes, if you like softer bars.
   
7. Cool the mixture for about 10 minutes and then cut it into 24 bars without removing from the baking sheet. Let the bars sit for 1 hour. Once set, cut them again with a sharp knife and lift them off the pan.
   
8. Store in an airtight container for up to 2 weeks, or in the freezer for up to 6 months.
   

This quick dip is perfect for parties and unexpected guests! If you have more than 30 minutes to spare, you can make a killer version of this recipe by stirring a caramelized onion into this mix instead of the dry onion flakes. However, if you just found out that you’ve got guests arriving in less than 10 minutes, this quick chip dip is your go-to, especially if you have the Dry Onion Soup Mix (see recipe in
Chapter 4
) on hand. Using the mix will help you get this dip out to guests in about 2 minutes flat!

1. Whisk ingredients together in a small bowl.
   
2. For the best results, chill mixture in the refrigerator for at least 30 minutes before serving. You can also serve this dip to guests immediately, if pressed for time. Store in an airtight container in the refrigerator for up to 5 days.
   

Jerky is an easy food to grab when you’re on the go. Loaded with flavor and healthy ingredients, this snack is great for trail days, or just when you need an energy boost throughout your day. If you’re vegan, replace the meat with large shiitake or portabella mushroom caps and skip the honey. Keep in mind, though, that you’ll need to cut the dehydrating time in half and there’s no need to do the final heating step in the oven since the final heating step is just to make sure that any harmful bacteria in the meat is sufficiently destroyed.

1. If using an oven to dehydrate the meat, preheat it to 150°F.
   
2. Freeze the brisket for 15–20 minutes. Once frozen, slice it very thinly against the grain, about the thickness of a penny. Remove any visible fat.
   
3. Combine remaining ingredients in a large bowl or large resealable plastic bag. Add sliced meat and stir or shake to coat evenly. Refrigerate for 8–12 hours, turning or stirring every few hours.
   
4. Remove the meat from the marinade and blot dry with a paper towel. You’ll want to get the meat as dry as possible. Discard marinade.
   
5. To dehydrate the meat in your oven, cover the bottom of the oven with aluminum foil and place the strips of meat directly on the oven racks. Dry for about 4–8 hours.
   
6. If you’re dehydrating your meat in a food dehydrator, place the strips of meat on the trays, making sure that they do not overlap. Parchment paper can be helpful, as these will drip as they dry, but you may want to flip the jerky half-way through so that the bottom dries completely. Dehydrate the meat at 150°F for 4–8 hours.
   
7. The meat is done when it is very firm and dry, but also still pliable. It shouldn’t break when bent. Once dehydrated, turn the oven to 300°F and place your jerky directly on the racks and bake for 10 minutes to kill any harmful bacteria. Remove it from the oven and let it cool completely.
   
8. Store in an airtight container for 1–2 months, or for up to 6 months in the freezer.
   

Since cereals and breads are one of the most processed foods on the market, they are one of the most challenging foods to replicate in a home kitchen. The shapes and textures we know and love as part of our morning breakfast routines have been created from machines that mash, extrude, and cook grains in such extreme ways and at such extreme temperatures that they no longer resemble the wholesome ingredients from nature. While cornflakes and white bread may be too commercial to make at home, nugget-style cereals and a variety of artisan breads can easily be made using everyday ingredients and will provide you with the full spectrum of nutrition grains can provide.

These hamburger and hot dog buns are sure to be a hit at your next picnic or barbecue. They’re soft, delicious, and best of all—free from the dough enhancers and additives commercial bread companies use to extend the shelf life of their products. Also, a tip: bread dough textures can vary significantly according to your brand of flour, the type of flour, your climate, and other factors, so if you have a scale, weigh all your ingredients the first time you make this recipe and you’ll be able to more easily replicate your scrumptious results every time you make these buns.