Year 7 students from North Street school have been baking wholegrain rolls at Wholegrain Organics’ kitchen on The Square, and cooking a hearty creamy vegetable soup in the Youth Space kitchen (Coleman Mall). Students learnt about 13 different kinds of grain, had turns milling the grain into flour, and sorted the grains into gluten-containing and gluten-free. The rolls turned out delicious and were enjoyed by all with the soup for lunch.
Knife skills came to the fore as everyone was hands on dicing, peeling and slicing an array of vegetables for the organic soup which was thickened with creamed cashews, and flavoured with fresh herbs. The rainy weather seemed to enhance everyone’s appetite!
The week before we all made a batch of granola bars for the upcoming Gala Day. We followed the technology cycle from beginning to end, students baking the bars, cutting them and packaging and sealing them in a range of ways. The bars proved very tasty, including orange zest, rice syrup, cranberries, almond butter and raisins in the mix. Some have asked for the recipe, see below.
ONTO OVEN TRAY
½ cup slivered almonds (63g)
½ cup sliced almonds (55g)
½ cup pumpkin seeds (79g)
1 ½ cups jumbo oats
240g rice syrup or honey or maple syrup
3 Tbsp coconut oil (36g)
½ cup almond butter or peanut butter (140g)
Grated zest of one orange or lemon
¼ tsp sea salt
½ tsp vanilla powder
½ cup coconut (37g)
½ cup raisins (80g)
½ cup cranberries (75g)
- Preheat oven to 160˚C
- Line a medium baking tray with baking paper, grease sides.
- Place oats, seeds and nuts onto an oven tray, toast for 6-10 mins, stirring a couple of times (don’t burn)
- Turn oven down to 155˚C
- Melt syrup, almond or peanut butter and coconut oil in a large pot over a medium heat, stir in vanilla, orange rind and sea salt.
- Once it’s all melted/mixed together nicely remove from heat, immediately add toasted oats/nuts/seeds and dried fruit and coconut, stir well.
- Press into prepared tin, spreading out with a damp hand, make them about thumb thickness – not too thin.
- Bake @ 155˚C for 20 mins until light golden (no fan, just regular bake, or it browns too fast) – add another 5 mins if needed.
- Allow to cool completely then cut into squares.
- Store in airtight container