Quick Hamburger/Hotdog Buns

2 T yeast
1 c plus 2 T warm water
1/3 c oil
1/4 c sugar
1 egg
1 t salt
3-3 1/2 c flour

Dissolve yeast in water. Add oil and sugar. Let stand 5 minutes. Add egg, salt and flour to make soft dough. Knead 3-5 minutes. Do not let rise. Shape into 12-16 flattened balls or snakes. Place 3 inches apart on greased cookie sheet. Cover and let rest 10 minutes (while oven is preheating). Bake at 425 degrees for 8-12 minutes. Cool on wire rack.

For Scones or Navajo Tacos: Roll out the dough on a floured surface and cut into 3-inch squares for scones or 5 inch circles for Navajo tacos. Fry in hot oil and drain on plate covered with paper towels. Serve with butter and honey or jam (scones). Serve with chili, lettuce, grated cheese and Ranch dressing (Navajo tacos).

From "Centsible Meals," by Lorae Bowden

Soaked Pancakes

(4.5) 1.5 cups water

(5)    1.5 T. whey (or vinegar, yogurt, etc)

(1.5)  ½ cup oatmeal

(1)    1/3 cup cornmeal or rice flour

(1.5)  ½ cup other whole grain flour (I often blend black-eye peas and millet)

(3/4)  ¼ cup ground flax seeds

Mix and soak 24 hours at room temperature.

When ready to cook, mix the following dry ingredients and add with wet:

(1.5 T)  1.5 tsp baking powder

(1 T)     1 tsp baking soda

(1 T)     1 tsp sugar

(1/4 t)   Sprinkle of salt

(3)        1 egg

(3/4)      ¼ cup oil

Cook like normal pancakes. We like to top ours with yogurt, apple sauce, and bananas or other chopped fruit.

I usually triple this recipe (numbers in parenthesis) and it lasts our family for 2-3 breakfasts. I like the pancakes fresh, so I just refrigerate any leftover batter we don't use and cook it fresh for the next meal.


Soaking is supposed to make the grains easier for our bodies to digest. You can make this gluten-free, depending on the grains you use.