The DIY Pantry Read Online Free PDF

traditionalists say oats aren’t healthy unless you soak and dry them first, but honestly, this is a far-cry healthier than the expensive boxes you buy in the store with processed sugars and preservatives. This slightly sweet version has a perky secret ingredient that will satisfy every time and leave you wanting more (and no, it’s not MSG).
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    HANDS-ON: 15 minutes
    INACTIVE: 1 hour 45 minutes
    INACTIVE: 2 hours
    DIFFICULTY LEVEL: ∗∗
    YIELD: Serves 24; Makes 12 cups
    COST PER SERVING: $ $

    CALORIES: 224
    FAT: 12 g
    PROTEIN: 5 g
    SODIUM: 53 mg
    FIBER: 4 g
    CARBOHYDRATES: 26 g
    SUGAR: 10 g
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    1 ⁄ 3 cup maple syrup
    1 ⁄ 3 cup unrefined cane sugar
    1 tablespoon vanilla extract
    1 ⁄ 2 cup melted butter or coconut oil
    1 ⁄ 2 teaspoon salt
    1 ⁄ 4 teaspoon black pepper
    5 cups oats
    3 cups chopped nuts and seeds (pecans, almonds, sunflower seeds, pumpkin seeds, etc.)
    2 cups dried fruit (raisins, cranberries, apricots, cherries, currants, etc.)
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Preheat the oven to 325°F.
Whisk the maple syrup, sugar, vanilla, butter, salt, and pepper in a large bowl.
Stir in the oats, nuts, and seeds and mix until everything is well coated in the liquid mixture.
Spread on a parchment paper–lined baking sheet and press down firmly to create a thin layer.
Bake for 30–35 minutes, turning the baking sheet once if necessary to bake evenly. Remove from the oven when the granola is golden and press down on the mixture lightly with a spatula once again.
Let it cool in the pan for 1 hour. Break the hardened mixture into pieces and stir in the dried fruit.
Store in an airtight container for up to 2 weeks.

Cornbread
    For many, cornbread is the ultimate comfort food and goes well with just about anything, including chili, chowder, and barbecue. This recipe is so easy that you’ll have it memorized in no time! You can also turn it into a mix to store for later use by just combining the first five ingredients and storing the mix in an airtight container for up to 6 months.
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    HANDS-ON: 10 minutes
    INACTIVE: 20 minutes
    INACTIVE: 30 minutes
    DIFFICULTY LEVEL: ∗
    YIELD: Serves 4; Makes 8 wedges or 9 squares
    COST PER SERVING: $

    CALORIES: 466
    FAT: 17 g
    PROTEIN: 11 g
    SODIUM: 656 mg
    FIBER: 2 g
    CARBOHYDRATES: 68 g
    SUGAR: 17 g
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    1 cup all-purpose flour
    1 cup cornmeal
    4 tablespoons sugar
    1 tablespoon baking powder
    1 teaspoon salt
    2 eggs
    1 cup milk
    1 ⁄ 4 cup melted butter
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Preheat the oven to 375°F. Grease a 9" × 9" pan or a deep dish pie pan with butter.
Whisk together the flour, cornmeal, sugar, baking powder, and salt in a large bowl.
Make a well in the middle of the dry ingredients and crack the eggs in. Whisk them lightly. Add in the milk and the melted butter; then stir until combined. There should be no lumps.
Pour the batter into the prepared dish and bake for 18–22 minutes, or until the top is just beginning to brown and a toothpick inserted in the center comes out clean.
Store in an airtight container at room temperature for up to 2 days.

Honey Whole-Wheat No Knead Bread
    The secret to this bread is not the exact quantities of the ingredients, although they definitely determine its rise and density. The secret to a good, satisfying loaf is the pan. Any solid, thick-walled Dutch oven with a lid will work, but a cast-iron one works wonders. Make sure to do the full preheat to bring the pan to temperature. Feel free to experiment with the flours and additives, like dried fruit and chocolate chips, to add your own touch to this recipe.
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    HANDS-ON: 5 minutes
    INACTIVE: 8–21 hours
    INACTIVE: 21 hours
    DIFFICULTY LEVEL: ∗
    YIELD: Serves 4; Makes 1 loaf
    COST PER SERVING: $

    CALORIES: 338
    FAT: 2 g
    PROTEIN: 12 g
    SODIUM: 1,037 mg
    FIBER: 11 g
    CARBOHYDRATES: 74 g
    SUGAR: 9 g
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    1⅝ cups warm water
    2 tablespoons honey
    3 cups whole-wheat or spelt flour
    1 ⁄ 4 teaspoon active dry yeast
    1 3 ⁄ 4 teaspoons salt
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Pour the warm water into a measuring cup and stir