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COFFEE SUBSTITUTES FROM PLANTS AROUND US

The American Beech Tree's nuts when taken out of the husks, roasted until dark and brittle, then ground, will make a fine coffee. Store this in an airtight container. They are best collected after the first hard frost when they normally drop to the ground. Once stored, they can be used all year round. You might have to fight the squirrels for them. Prepare normally.

Chicory coffee- remember that blue flower with almost leafless stalks that grow just about everywhere there's a road? They look like daisies, but their petals are blue and are squared off at the ends. The white fleshy roots, roasted until dark brown and brittle, then ground, make an excellent coffee. Prepare like coffee. Use 1-1/2 tsp. per cup of water. Store in an airtight container. Use all year round.

Parsnip coffee - finely chop (or grate) a batch of fresh parsnip roots (skins and all), to the consistency of hash brown potatoes. Dehidrate the bits, then roast them at 400° for about 20 minutes, or until they're a very dark brown. Allow to cool in the oven (turn the oven off). Then steep the parnip bits in scalding hot water - one rounded tablespoon per cup.

Wheat coffee - Grind 6 cups of wheat in a coffee grinder. (If you don't have a grinder, buy the wheat alredy cracked.) Combine with 1 cup of milk, 1/2 cup of molasses, and 1/2 tsp of salt. Mix well to a consistency of a paste, then spread on cookie sheets. Bake at 350° till brown (watch carefully so they don't burn). When brown, reduce oven heat to low and allow to dry until mixture is crisp. When cool, break the mixture into pieces and grind in coffee grinder or food processor (or just crush with a rolling pin). Store in dry, airtight container. Prepare coffee as you would with regular coffee. If you want a bit more kick and flavor, add one cup of regular coffee to the mixture.

Garbanzo beans (chickpea) coffee- Roast ckickpeas at 300° until dark brown - the color of roasted cofee beans. Then grind the beans in a coffee grinder to the same consistency you desire in regular coffee grounds. These beans seems to do better in a percolator, or boiled and then strained, rather than the quick-drip-through coffee makers.

Barley coffee - Spread barley, husks and all, onto a cookie sheet and roast at 425°, stirring/turning occasionally, until completely dark brown. Grind and use 1 heaping tsp per cup of water.

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