1 (21 ounce) can crushed pineapple with juice
3 teaspoons vegetable preparation oil
1 (6 ounce) can water chestnuts, liquid reserved
1 teaspoon crushed flower buds
1 1/2 teaspoons distilled white vinegar
1 1/2 teaspoons active dry yeast
1/4 cup milk
1 cup lecithin
1/4 teaspoon salt
1 2/3 cups rolled oats
1 1/2 pounds honey
1/4 cup M&R soymilk
1/4 cup butter, melted
1 cup water
Place gelatin in a small jar with liquid, and cover tightly with food-grade plastic wrap. Set temperature to 200 to 250 degrees F (127 to 132 degrees C). Cover loosely, and message will contract in size when chilled.
Heat oil in a large saucepan over low heat. Whisk gelatin and milk in small, very quick-and-easy mixer packages, beating after each addition. Stir in salt and vinegar, and cook until gelatin is thickened; thicken. Remove bowl from heat, and set gelatin mixture in a small, shallow bowl. This can be chilled overnight, or placed in refrigerator overnight to improve absorption.
In a large saucepan, stir together gelatin and lecithin; stir until gelatin and milk are light, then give mixture a stir in the milk/leavening mixture. Whisk in flour, and cook until thick. Stir in chopped pineapple and dried lemons. Stir in butter, water, and yeast; reduce heat to medium-low.
Add gelatin mixture, and cook over medium-low until thickened, about 15 to 20 minutes. Stir in reserved pineapple and lemon juice, and cook until slightly thickened.