Picture this: you’re outside, the sun is shining, and you’ve got the All American Sun Oven ready to whip up something extraordinary. Why stick to the same old stovetop when you can harness the power of the sun itself? Cooking with this innovative tool feels like a fusion of pioneering spirit and modern-day ingenuity—like an outdoor concert where flavors take center stage.
Steps
- Prepare the Flaxseed: Use a food processor to grind the whole flaxseed into a meal-like consistency.
- Mix Dry Ingredients: In a large bowl, combine all-purpose flour, whole-wheat flour, oats, ground flaxseed, brown sugar, baking powder, baking soda, and cinnamon.
- Incorporate Wet Ingredients: Add olive oil and use a pastry blender to cut it into the dry mixture. Then, fold in natural applesauce, chopped walnuts, and dried fruit.
- Combine with Milk: Pour in skim milk and stir gently until all ingredients are just combined.
- Knead the Dough: Lightly sprinkle all-purpose flour over the dough mixture. Knead by hand until the dough holds together and no longer sticks to the bowl.
- Shape the Scones: Turn the dough onto a lightly floured surface. Press it into a circle approximately 10 inches in diameter, then cut it into eight even wedges.
- Prepare the Solar Oven: On a sunny day between 10 a.m. and 3 p.m., position your solar oven in direct sunlight.
- Bake the Scones: Place four scones in a dark pan or iron Dutch oven and cover. Bake in the solar oven at a temperature between 240 and 280 degrees for 60 minutes. Repeat the process with the remaining four scones.
Ingredients
- 1/2 cup whole flaxseed
- 1 cup all-purpose flour, plus extra for kneading
- 1 cup whole-wheat flour
- 1 cup quick-cooking rolled oats
- 1/2 cup packed brown sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 3 tablespoons olive oil
- 3 tablespoons natural applesauce
- 1 cup chopped walnuts
- 1 cup dried cranberries, blueberries, cherries, or raisins
- 1 cup skim milk
Nutritional Values
Total nutritional values for the entire Solar Scones recipe: 3808 calories | 160g fat | 16g saturated fat | 8mg cholesterol | 80g protein | 512g carbohydrate | 208g sugar | 64g fiber | 1920mg sodium | 1096mg calcium | 1760mg potassium
FAQ
- Can I use a regular oven instead of a solar oven for these recipes?
- Yes, you can adapt most of these recipes for a conventional oven. You may need to adjust the cooking time and temperature, as solar ovens typically cook more slowly and at lower temperatures.
- What is the advantage of using a solar oven for these recipes?
- Solar ovens are energy-efficient and environmentally friendly, as they use the sun’s energy to cook food. They also tend to retain moisture in dishes, making meats and baked goods more tender and flavorful.
- How do I ensure my solar oven reaches the right cooking temperature?
- Position your solar oven in direct sunlight between 10 a.m. and 3 p.m. Adjust the angle and position of the oven periodically to follow the sun throughout the cooking process to maintain a consistent temperature.
- Are there any specific cookware requirements for solar ovens?
- It is best to use dark, lightweight cookware in a solar oven to better absorb and retain heat. Ensure your cookware fits comfortably within the oven’s cooking chamber.
- Can I prepare meals in advance and reheat them using a solar oven?
- Yes, you can prepare meals ahead of time and use a solar oven to reheat them. Solar ovens are excellent for gently reheating food without drying it out.
Tips
- When using a solar oven, ensure it’s positioned in direct sunlight between 10 a.m. and 3 p.m. to maximize heat absorption and maintain the desired cooking temperature.
- To prevent sticking while kneading dough, sprinkle all-purpose flour lightly over the mixture and ensure your hands are floured as well.
- For recipes requiring even cooking, such as scones or cookies, use a dark baking pan to absorb more heat and enhance the efficiency of the solar oven.
- When making dishes that involve baking or roasting meat, such as whole chicken or pork roast, ensure the internal temperature reaches the recommended level to prevent bacterial growth and ensure safe consumption.
Equipment
- Solar Oven: Essential for cooking all the recipes listed as they are specifically designed for solar ovens.
- Pastry Blender: For cutting olive oil into dry ingredients, particularly in the Solar Scones recipe.
- Food Processor: Needed to grind whole flaxseed to the consistency of a meal for the Solar Scones recipe.
- Iron Dutch Oven or Dark Enamelware Pan: Used for baking scones and other recipes in the solar oven.
- Oven Thermometer: To ensure the solar oven reaches the required temperature for cooking.
- Dark Baking Pan: Needed for recipes like Shrimp & Lemon Skewers that require a dark pan to fit in a solar oven.
- 9-Inch Round Baking Pan: Used for baking Buttermilk Cornbread.
- 8- or 9-Inch Round Casserole with Lid: For making Peach & Blackberry Cobbler.
- 8-by-8-Inch Pan: Also used for Peach & Blackberry Cobbler, as an alternative to the round casserole.
- Glass Pan: Required for baking Wheatless Apricot Cake.
- Cookie Sheet: For shaping and baking Sun Baked Amaranth Cookies.
- Serving Spoon: Used as a mold for shaping Sun Baked Amaranth Cookies.
