Scroggin Recipe
Ingredients
| Soybeans | 3 Cup (16 tbs) | |
| Wheat berries | 3 Cup (16 tbs) | |
| 2 2/3 cups hulled oats | ||
| Water | 1 1/2 Cup (16 tbs) | |
| Raisins | 2 Cup (16 tbs) | |
| Sunflower seeds | 4 Cup (16 tbs) | |
| 1 cup walnuts or almonds | ||
| Cottage cheese | 2 Cup (16 tbs) | |
| Frozen blueberries | 4 Cup (16 tbs) | |
| Unsweetened coconut | 2 Cup (16 tbs) | |
Directions
Cook soybeans by preferred method.
Drain and reserve liquid for soup.
Combine wheat berries and hulled oats in pressure cooker with 1 1/2 cups water.
Cook for 7 minutes, then remove cooker from heat and allow pressure to drop of its own accord.
Drain and reserve liquid for soup.
Combine cooked soybeans, wheat berries and oats and mix in all other ingredients.
Pack into freezer containers and freeze.
Remove to refrigerator 24 hours before using to allow scroggin to thaw.
If you are planning to take scroggin along on a hike in hot weather, leave it in its frozen state.
When you are ready to eat it, it will be thawed but cold and refreshing.
Drain and reserve liquid for soup.
Combine wheat berries and hulled oats in pressure cooker with 1 1/2 cups water.
Cook for 7 minutes, then remove cooker from heat and allow pressure to drop of its own accord.
Drain and reserve liquid for soup.
Combine cooked soybeans, wheat berries and oats and mix in all other ingredients.
Pack into freezer containers and freeze.
Remove to refrigerator 24 hours before using to allow scroggin to thaw.
If you are planning to take scroggin along on a hike in hot weather, leave it in its frozen state.
When you are ready to eat it, it will be thawed but cold and refreshing.
Chef
