Meal Replacement bars (think Pemican... only with grain...)

[Old Ironsights]

Since I've been home on call for the FD/EMS / looking for a new line of work, I've decided that I need to make something useful (edible?) from the large stock of rolled/coarse ground grain I have.

Been working on my own version of "Cliff bars" ((TM (R) (X) (PDQ)) and having some binding issues.

Anybody try doing these before? I'm trying to avoid using Egg so I can increase Shelf Life...

[Machado]

O.I., my version of pemmican is made with fried meat, coarse grain, lots of red pepper, pork rind, chives, and roasted manioc meal all pounded together with mortar & pestle. In a cellophane bag it will last for a couple of weeks without refrigeration.
Antonio

[Old Ironsights]

O.I., my version of pemmican is made with fried meat, coarse grain, lots of red pepper, pork rind, chives, and roasted manioc meal all pounded together with mortar & pestle. In a cellophane bag it will last for a couple of weeks without refrigeration.
Antonio

Will have to try that with my next batch of venison.

At the moment though I'm working with Grain only...

[Blaine]

Perhaps separate biltong, and GrainWithStuff in another baggie?

[Rusty]

How about hardtack?

[Don McDowell]

Run across the street and get a jar of that natural honey. You'll need to melt it to get it to mix with your grain, but it will bind it toghether well, a bit of corn starch sprinkled on the outside will help keep it from sticking to stuff.

[Modoc ED]

Run across the street and get a jar of that natural honey. You'll need to melt it to get it to mix with your grain, but it will bind it toghether well, a bit of corn starch sprinkled on the outside will help keep it from sticking to stuff.

That will work fine. Also, look up how to make Rice Krispy balls.

[Tycer]

don't heat the honey past 95ºF

[Old Ironsights]

Here's what I'm currently working with - not bad, but still not right.

6 C coarse rolled 6 grain blend
2 C generic "tropical trail mix" (no chocolate)
2 C Crisp Rice
1 C Peanut Butter
1 C Honey
4 oz (1/2 8oz bag) Chopped Dates
1/2 C coarse ground 9 grain blend
1/3 C ground Flax
1/3 C Instant Coffee (powder)
1/4 C Protein Powder.
8 oz (1/2 bag) Miniature Marshmallows
1 tsp vanilla

Melt Honey, Marshmallows, Peanut Butter, Coffee and Vanilla in a dutch oven.

Mix in Grains, Protein. Let sit on lowest heat, stirring regularly to allow grains to absorb some moisture.

Remove from heat, mix in Trail Mix and Rice.

Knead until well blended.

Press Flat onto lightly greased (or use "non stick foil") large flat cookie sheet.

Bake @ 250 for 30min.

Cool until firm but slightly warm. (If possible, tip out upside down onto cooling rack to speed cooling/aid drying).

Cut while warm but firm.

----------------------------

That was the ideal, but it still came out a little too crunchy and not all the grains had saturated well...

The crunchiest bits made good breakfast cereal though...

[Tristan]

Here's what I'm currently working with - not bad, but still not right.

6 C coarse rolled 6 grain blend
2 C generic "tropical trail mix" (no chocolate)
2 C Crisp Rice
1 C Peanut Butter
1 C Honey
4 oz (1/2 8oz bag) Chopped Dates
1/2 C coarse ground 9 grain blend
1/3 C ground Flax
1/3 C Instant Coffee (powder)
1/4 C Protein Powder.
8 oz (1/2 bag) Miniature Marshmallows
1 tsp vanilla

Melt Honey, Marshmallows, Peanut Butter, Coffee and Vanilla in a dutch oven.

Mix in Grains, Protein. Let sit on lowest heat, stirring regularly to allow grains to absorb some moisture.

Remove from heat, mix in Trail Mix and Rice.

Knead until well blended.

Press Flat onto lightly greased (or use "non stick foil") large flat cookie sheet.

Bake @ 250 for 30min.

Cool until firm but slightly warm. (If possible, tip out upside down onto cooling rack to speed cooling/aid drying).

Cut while warm but firm.

----------------------------

That was the ideal, but it still came out a little too crunchy and not all the grains had saturated well...

The crunchiest bits made good breakfast cereal though...

Perhaps par-boiling the grains a bit and then draining would do the trick, to make it a bit less crunchy and more chewy.

Thanks for the recipe; I've been meaning to try this sort of thing and this is a great starting point!

- Tristan

[Cliff]

The big thing on making something like you mention is to maintain a sterile enviorment. Something like canning food, using a pressure cooker, not so much to cook the material rather to insure it is sterile. Then vacum pack whatever you come up. Use heavy plastic bags, 3 mils or heavier, to ensure the seals are not comprimised. Of course if you can or could do it, use food irradiation as a final step, after packaging. This works well. I remember one gentleman in the business did the radiation method in packing and sealing the food. He carried a ham and cheese sandwich in his briefcase for about 3 years, it was good to go when he opened it. Never spoiled. Of course the Greenies will tell you if you irradiate food, it will do all kinds of harm, you grow an additional eye, maybe extra fingers on and on, then it will carry over for at least six generations to any off spring, as well as whoever else eats this food. Just Saying. Good Luck.