The Global Sun Oven - The Ultimate Solar Appliance
and Emergency Oven

Just a few examples of some of the ideas you can cook or bake in the Sun Oven.
Whole Wheat Bread
Solar Scones
Buttermilk Cornbread
Peach & Blackberry Cobbler
Whole Chicken
Chicken Casserole
Basmati Rice
Banana Bread
Pot Roast

Watch a short video on baking bread in the Sun Oven:

Whole Wheat Bread

In a large bowl or Bosch, put the following:
9 c. whole wheat flour (I like white wheat flour the best)
2 rounded Tbsp. yeast
1/2 c. potato flakes
1/4 tsp. Vitamin C powder or crystals (optional)
2 c. buttermilk
4 c. warm water (not hot!)
Mix for 1 minute, cover and let set for 10 minutes

Then add:
1/2 c. oil 2 eggs
1/2 c. honey 1 1/2 Tbsp. salt

Stir to combine, and then add 5-6 c. whole wheat flour. Add the flour 1 cup at a time until it cleans the sides of your Bosch. Don’t add any more flour than necessary! Knead for 5 minutes. Remove from bowl and put into a greased bowl, cover with a towel, and let rise until double. Then form into 5 loaves and put in greased bread pans and let rise until double again. Bake at 375 for about 25 minutes. Butter the tops of your hot bread and enjoy! This bread is very light for being a 100% whole wheat.

Solar Scones

1/2 cup whole flaxseed
1 cup all-purpose flour plus more 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

- Grind whole flaxseed to the consistency of a meal in a food processor. In a large bowl, mix flours, oats, ground flaxseed, sugar, baking powder, baking soda and cinnamon. Add olive oil and cut it into the dry ingredients with a pastry blender. Fold in applesauce, walnuts and dried fruit. Add milk; stir just until all ingredients are mixed.

- Lightly sprinkle all-purpose flour over the mixture. Knead by hand until the ingredients hold together and the dough ball does not stick to the bowl.

- Turn out the dough onto a lightly floured surface. Press the dough into a circle approximately 10 inches in diameter. Cut the dough into eight even wedges.

- On a clear day between 10 a.m. and 3 p.m., position the solar oven in direct sunlight.

- Place four scones in an iron Dutch oven or a dark enamelware pan and cover. When the temperature on the oven thermometer reads between 240 and 280 degrees, bake four scones for 60 minutes. Repeat with the remaining four scones.

Per scone: 476 calories; 20g fat (38 percent calories from fat); 2g saturated fat; 1mg cholesterol; 10g protein; 64g carbohydrate; 26g sugar; 8g fiber; 240mg sodium; 137mg calcium; 220mg potassium.

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Adapted from "Cooking with Sunshine" (Marlowe & Co., 2006), by Lorraine Anderson and Rick Palkovic. Those who like sweet cornbread may want to double the amount of syrup or honey.

INGREDIENTS:
1 cup cornmeal
1 cup unbleached white flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons maple syrup or honey
2/3 cup buttermilk
1/3 cup milk (for conventional cooking only)
1/3 cup melted butter
1 egg
1 cup corn kernels, frozen and thawed or fresh and cooked

INSTRUCTIONS:
Preheat a solar oven for 20 minutes. Grease a 9-inch round baking pan; it should be a dark one for a solar oven.

In a large bowl, stir together the cornmeal, flour, baking powder and salt. In a separate bowl, combine the maple syrup, buttermilk, butter, egg and corn. Gently stir the liquid mixture into the flour mixture.

Pour batter into prepared baking pan. Cover pan with a clear or dark lid, and place in the solar oven until a toothpick inserted into the center comes out clean, 1 to 2 hours. Cool and cut into 3-inch squares.

Makes 9 pieces. Per piece: 200 calories, 5 g protein, 28 g carbohydrate, 8 g fat (5 g saturated), 43 mg cholesterol, 291 mg sodium, 2 g fiber.

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Peach & Blackberry Cobbler

INGREDIENTS:
For top crust:
1 cup flour
1/4 teaspoon salt
1/4 teaspoon nutmeg
1 1/2 tablespoons sugar
6 tablespoons chilled butter, cut into small pieces
2 ounces chilled cream cheese, cut into small pieces

For fruit filling:
2 pounds peaches, or about 4 cups peeled, pitted and sliced peaches
3 cups blackberries, washed
1/4 cup quick tapioca
1/2 cup sugar
1/2 teaspoon cinnamon
Ice cream or whipped cream, to serve

INSTRUCTIONS:
To prepare the top crust (can be done by hand or food processor): Combine flour, salt, nutmeg and sugar and stir or process until blended. Add small chunks of butter and cream cheese, and stir or process until moist clumps form. Form into ball, flatten slightly, wrap loosely and chill for 1-2 hours.

Preheat the solar oven for 30 minutes. Butter a dark 8- or 9-inch round casserole with a lid. You can also use an 8-by-8-inch pan and cover it loosely with a dark or black pan, even a round one, as long as it covers most of the pan.

Place dough on a lightly floured cool surface and roll out into a pie crust that will fit over your chosen pan or use large cookie cutters to cut into decorative shapes. Alternatively, cut into strips to make a lattice top.

In a large bowl, gently combine the peaches, blackberries, tapioca, sugar and cinnamon. Place the fruit in the prepared pan and top with the crust or cut shapes. If using a large crust, poke holes in it to allow steam to release.

Cover the dish. Bake in solar oven until crust is cooked through and lightly browned, about 1 1/2-2 hours. Uncover during the last 1/2 hour of cooking if using a tight-fitting lid. Cool at least 20 minutes before serving. Serve warm with ice cream or whipped cream.

Serves 6. Per cake serving: 330 calories, 4 g protein, 47 g carbohydrate, 15 g fat (9 g saturated), 41 mg cholesterol, 119 mg sodium, 7 g fiber.

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Whole Chicken

Whole chickens roasts beautifully in 3-4 hours. Stuff a whole lemon inside before you bake it.

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Chicken Veggie Casserole

This recipe is great for leftovers. Assemble pre-cooked rice, chicken or turkey, cream of anything soup and available veggies. Cheese on top and Bake in solar over for a couple of hours Freeze ahead for an easy Saturday meal.

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2 cups cooked Basmati rice
1 bag of mixed frozen vegetables (I used the stir-fry kind)
2 cans cream of anything soup
1 can of chicken broth, milk or whatever you have around.

Loosely pack this mix into an oven dish and cover with mozzarella cheese.
Cover and bake until the cheese is bubbly.
Breadsticks covered with cheddar and baked until melted.

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Banana Bread

1/2 Cup shortening (or combo of butter or margarine)
1 Cup brown sugar
2 eggs
2 mashed bananas
1/2 cup nuts
2 cups sifted flour
1 tsp. soda
1/2 tsp. salt.

Mom's recipe says mix all above together and bake at 300 degrees for an hour and 15 min. in a greased pan.

I did things a little differently with wonderful results:

I DOUBLED the recipe, (freezing 1/2) Then... I used left over flours I had laying around.. So I used 2 cups whole wheat pastry flour, and I cup regular wheat flour and 1 cup white cake flour. I also used 1 stick butter and 1 stick margarine since I was out of shortening.

I used 5 regular large eggs instead of four. And I sprinkled the nuts and 1/2 cup raisons on top, thinking they would sink, but the batter was so thick they stayed on top. Next time I might add some brown sugar to the nuts and raisons and leave them on top for chewy wonderfulness.

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Pot Roast

Freezer to table in three to four hours.

Guess what? I bought a roast and stuck it in the freezer. I took it out of the freezer one day, gave it a shot of tamari and a couple cloves of garlic and into the oven for 3.5 hours. Who says you can't brown meat in a solar oven?

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