Peanut Butter Granola

Peanut Butter Granola

6 cups assorted flours and seeds*
1 1/2 tsp. salt
1/2 cup date sugar (or alternative)
1/2 cup water
1 tsp. vanilla
1/2 cup olive oil
1/2 cup peanut butter

Mix the flours and seeds in a large bowl.  Add the salt and date sugar.  In another container, whisk together the water, vanilla, oil, and peanut butter.  Combine all the ingredients and mix well.  Spread onto a large cookie sheet.  Bake at 300 degrees F. for 45 minutes.  Stir 2 or 3 times while baking.  Allow granola to cool in the oven.  Store in an airtight container.


Makes:  20 servings.


*Suggestions for flours and seeds are ~ gluten free oats, brown rice bran, coconut, sunflower seeds, sesame seeds, poppy seeds, flax seed, millet flour, quinoa flour, etc.

Fruit Toast

Fruit Toast

1 quart canned or frozen fruit
(apricots, peaches, berries, cherries, etc.)
2 Tbsp. cornstarch
Pinch of salt
Maple syrup to taste
1/4 cup water

Heat the fruit until it reaches a simmer.  Mix cornstarch and water in a small dish.  Stir into simmering fruit and continue stirring for three minutes (until fruit thickens and mixture becomes clear).  Serve hot over toast*, waffles, hot cereal, or granola.


*Gluten free if necessary

Hedgehogs

 Hedgehogs

2 cups walnuts, chopped
2 cups coconut, unsweetened
1 cup dates, chopped
1/2 cup oats, rolled, gluten free
1/2 cup honey (or alternative liquid sweetener)
1/4 cup water

Mix all ingredients.  Allow to stand for five minutes.  Then press into 1" x 2" logs.  Place on a prepared baking sheet at 350 degrees for 10 - 12 minutes.  Turn them once during baking process.  Do not overbake.

Makes:  24 - 30 logs.

Filbert Oat Waffles

 Filbert Oat Waffles

1/2 cup filberts, ground
2 cups water
2 tsp. olive oil (or ground cashews)
1/4 tsp. salt
1 1/2 cups oats, rolled, gluten free
2 Tbsp. date sugar (or alternative sweetener of choice)

Combine all ingredients.  Mix together until well blended.  Bake in a hot, prepared waffle iron for 7 - 8 minutes.

May substitute other nuts if desired.

Millet and Sesame Loaf

In vegetarian cooking, a loaf can be a loaf as in bread, or a loaf as in a casserole.  This recipe falls somewhere between the two.  This loaf is usually served for breakfast, and although good hot, it great served cold as well.  As it cools, it solidifies and congeals, making it easy to slice and toast in a toaster.  It also works well formed into patties and fried in sesame oil in a skillet.  This recipe creates a highly digestible, alkaline substitute for bread.


1 cup millet
1 cup sesame seed meal
5 cups water

Place the millet and sesame seed meal in a casserole dish.  Pour water over the top and stir.  Place in a 350 degree F. oven and bake until done (about 1 hour).


*Add salt for additional flavor if desired.  It can be made 'sweet' with the addition of dried fruits, cinnamon, nuts, and honey.  Or savory by the addition of fragrant herbs, nuts, and seeds.

Sunflower Oat Waffles

Sunflower Oat Waffles

1/2 cup sunflower seeds
2 cups water 
1 1/4 cups oats, rolled, gluten free
1/2 tsp. salt 
2 Tbsp. olive oil

Place all ingredients in a blender and whiz together until seeds are ground.  Prepare a waffle iron by heating and spraying with non-stick spray or a mixture of 1 Tbsp. olive oil and 1 Tbsp. soy lecithin.  Bake in waffle iron until light goes out (about five minutes).

Millet Breakfast Cereal

Millet Breakfast Cereal


1 cup millet, uncooked
1 quart water
1 tsp. salt
1 cup apples, unpeeled, cored
1 cup raisins
Milk alternative of choice


Place the millet in saucepan.  Add water and salt.  Bring to a boil, then cover and reduce heat.  Simmer for 45 minutes or until soft.  When cooked, remove from heat and stir in chopped apples and raisins.  Spoon into bowls and serve with your favorite milk alternative.  If desired, drizzle with maple syrup.


Serves:  4 - 6

Corn Chip Crackers

These are a very crispy cracker and go well with sandwiches and salads.

Corn Chip Crackers


2 cups cornmeal
1 1/2 tsp. salt
2 Tbsp. olive oil
1/4 cup gluten free flour blend*
1/2 cup water


Mix ingredients together well.  Roll onto an oiled cookie sheet to about 1/8" thick.  Cut into diamonds or squares.  Prick each with a fork.  


Bake at 350 degrees F. for 30 minutes or until golden.  

*GF flour blend of choice; you may substitute with wheat flour if desired.

Oat Cakes

Oat Cakes

1 cup water
1/3 cup olive oil
1 tsp. salt
1 Tbsp. liquid sweetener of choice*
4 cups oatmeal, gluten free


Stir water and oil together with a fork.  Add the remaining ingredients and blend.  Roll between waxed paper until 1/4" thick.  Place onto a cookie sheet.  Cut into diamonds or squares.  Prick each square or diamond with a fork.  Bake at 325 degrees until toasty and golden (12 - 18 minutes).


*Brown rice syrup, agave syrup, maple syrup, etc.  Stevia may be used as well.

Date Bran Muffins

These muffins are nuggets of nutrition!  Rice bran and rolled oats form the structure for these yummy breakfast treats, and they are enhanced by raw apple, dates, and and nuts.  They are power houses of energy for the day ahead!  Because they are unleavened, they are dense but perfectly delicious!

Date Bran Muffins

1 cup apple, grated, raw, packed
1/4 cup olive oil
3/4 cup rice bran
1/4 cup gluten free flour blend*
3/4 cup oats, rolled, gluten free
1/2 tsp. salt
1/2 cup dates, chopped
1/2 cup nuts, chopped

Combine all ingredients and let stand for a few minutes so that moisture is absorbed.  Form into small balls and place in an oiled muffin pan.  Fill until full and the tops are nicely rounded.

Bake at 375 degrees F. for 25 minutes.


*Gluten free flour blend of choice.

Apple Oatmeal Muffins

This vintage 1970's recipe uses fruits for sweetening and is filled with fiber.  Best when eaten hot out of the oven.  Enjoy!

Apple Oatmeal Muffins

1 cup apples, shredded finely
1 1/2 cups oats, rolled, gluten free
1/4 cup oil
1/2 tsp. salt
1/2 cup raisins*
1/4 cup nuts, chopped

Combine all ingredients.  Allow to stand until moisture is absorbed.  Then mix together firmly with a fork.  Spoon into prepared muffin tin, filling completely and rounding the tops.  


Bake at 375 degrees for 25 - 30 minutes.

Makes 12 - 16 small muffins.

*May substitute chopped dates for raisins.

Cornmeal Rice Muffins

This recipe is vintage 1970's when fluffy food wasn't considered fashionable.  These little muffins are more like nuggets of nutrition, delicious and yummy when served warm and with your favorite toppings.

Cornmeal Rice Muffins


1 cup brown rice, cooked
1 1/4 cup cornmeal
3/4 cup boiling water
1/4 cup oil
1/2 tsp. salt

Place brown rice in a bowl and mash with pastry blender.  Set aside.


Bring water to a boil.  Add oil and stir.  


Mix dry ingredients together and add all at once to the hot water.  Mix until all the moisture is absorbed.  Add the mashed brown rice and mix together.  


Fill ungreased muffin pans or place in mounds on ungreased cookie sheet.  


Bake at 400 degrees F. for 30 minutes or until browned.  


Makes 8 large muffins.


*For variety, add 2 Tbsp. soy flour for additional protein.

A Vibrant Easter Menu

 

Holidays are a great time to spend with family and friends, and Easter is no exception.  The colors of spring are expressed delightfully in flowers, textiles, and food.  The chill in the air is enhanced by a gentle breeze that sends it to every corner of home and garden.  Although chocolate bunnies and jelly beans speak of this holiday, so do fresh and vibrant vegetables.  They are the perfect centerpiece for an Easter menu.

M E N U

Romaine with Strawberries and Walnuts 

Raspberry Viniagrette

Steamed Carrot Wedges with Dill

Mashed Potatoes and Golden Gravy

Tofurky with Tamari Glaze & Roasted Vegetables

Brown Rice and Vegetable Patties in Savory Sauce

Whole Wheat Rolls

White Grape Juice

Orange Oolong Tea

Chocolate Cherry Dump Cake

Canary Iced Shortbread with Sprinkles

Happy Easter!

*Tofurkey and rolls not gluten-free*

Honey Fruit Balls

 

Honey Fruit Balls

1 Tbsp. coconut, dried, shredded

1 Tbsp. honey (or alternative liquid sweetener)

1 cup apricots, dried

1 cup peaches, dried

Wash, then steam dried fruits for about five minutes.  While still hot, place through a food grinder or chopper.  Stir in honey and coconut.  Mix until completely blended.  Form into small balls or roll into a log.  May be rolled in shredded coconut if desired.  Chill.  

Makes 24 candies

*Fruit roll can be sliced into small rounds after chilling.

Honey Nut Squares

 

Honey Nut Squares

3/4 cup honey (or alternative liquid sweetener)

1/4 cup dates, ground

3/4 cup raisins, ground

3 Tbsp. wheat germ*

1 cup nuts, ground

Heat honey.  Add ground fruits.  Stir in the wheat germ and nuts.  Spread into a pan and press down.  Cut into squares.

Makes 24 squares

*for a gluten-free version of this recipe, substitute brown rice bran for the wheat germ

Carob Carmels

 

Carob Carmels

1 cup coconut

1/2 cup carob powder

1 cup soymilk powder

1 tsp. vanilla

3/4 cup honey or alternative sweetener

2 Tbsp. Earth Balance margarine

1 tsp. orange rind, grated

1/8 tsp. salt

1 cup nuts, finely chopped

Mix all ingredients, except nuts, together in bowl.  Spread 1/2 cup of nuts in the bottom of a pan.  Add the carob mixture and spread over the nuts.  Press firmly.  Sprinkle the remaining nuts over the top.  Pat down.  Chill and cut into squares.  Wrap individually.

Makes:  24 carmels

Parisian Sweets

 

Parisian Sweets

1 cup raisins, seedless

1/2 cup figs

1 cup almonds

1/2 cup cherries, dried

1 cup dates, pitted

1 cup walnuts

1/2 cup confectioners' sugar*

Grind fruits and nuts together in food mill.  Mound mixture and then roll out on a flat surface to about 1/2 inch thickness.  Sprinkle with powdered sugar* (optional) and cut into squares.  

Makes 4 dozen

This recipe can be varied by the types of fruits added or taken away from the recipe.  Fruits that could be substituted are dried prunes, pears, peaches, citron, candied orange peel, etc.  If desired, fruit squares could be dipped in chocolate or carob.

Chewy Chewy Fruit Chews

 

Dried fruits make tasty after meal treats, or a delicious addition to a lunch box or tea tray.  Devoid of refined sugars, they also create a healthy and nutritious addition to a child's Easter basket.  And yes, it's alright if mom or dad take a nibble or two of these delightful candies as they are packing the basket!

Chewy Chewy Fruit Chews

1 cup figs, dried

1 cup apricots, dried

1 cup dates, pitted

1/2 cup cherries, dried

1 cup walnuts

1/2 cup coconut, shredded, unsweetened

1/8 tsp. salt

2 Tbsp. honey (or alternative liquid sweetener)

1/2 cup walnuts, chopped

Using a food mill, grind the dried fruits and 1 cup of walnuts together.  Add the coconut, salt, and honey.  Mix until well combined.  Shape into small, walnut-sized balls.  Then roll in the additional 1/2 cup of walnuts.  Chill until firm.  Then serve or store until ready to serve.

Makes:  4 dozen candies