Creative Recipes: Food and Baking Substitutions for Lean Times

Creative recipes using food and baking substitutions during lean times, including recipes for muffins, soup, granola and natural fruitcake.

| May/June 1975

Early spring can be a lean time on the homestead, what with last year's supplies being nearly used up and next season's garden not even in the ground yet. Or — to look on the positive side — it's a good season to dig out the odds and ends of grain, dried fruit, stored vegetables, or what have you and get creative with them . . . with the help of some highly adjustable recipes like the following.

After two and a half years of marriage I've started to compile my own creative recipes . . . and, since I dislike the narrow confinements of most cooking directions, I've loosened a few formulas somewhat to allow for choice. I find this method refreshing and much more educational than just following orders.

Here are some samples of my "play-it-by-ear" food and baking substitution cookery.

Creative Muffin Recipe

[1] 2 cups whole-wheat flour. Use your imagination and substitute 1/4 to 1/2 cup of the following for part of the measurement:

Rye, barley, triticale, soy, or buckwheat flour. (Since the last two are very heavy, add an extra teaspoon or more baking powder or half teaspoon or more baking soda to the recipe for each half cup or more used.)

Uncooked hot breakfast cereals

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