BABY SHOWER!!!
Señora Quintana's Witches Brew
4 cup cranberry cocktail
4 cup apple cider
2 cinnamon sticks
1/2 teaspoon ground nutmeg
Heat and simmer 10 min.
Pleasing Punch
1 quart white grape juice
1 quart. pineapple juice
2 liters Calistoga lemon mineral water
1 can sliced pineapples
one can Cascadian organic lemonade
10 ounces frozen cherries makes plenty of punch for twenty guests for 3 hours.
Alan’s Purple Drink
My friend Alan serves this at all his parties and after years I was able to prevail upon him for the recipe.
Put 1 can unsweetened pineapple in the blender. Pour grape juice in the blender until the juice comes to the top of the pineapple. Blend until the pineapple is blended (less than a minute). Enjoy! (This will serve 2 people but it is so delicious that one person may want to drink it all up!)
Amyas' Vegan Carob Cake
Pre-heat oven to 425
oil pan 2 glass pie plates with vegetable oil (or one 9x13 baking dish)
Sift:
1 cup flour
1/3 cup plus 1 tablespoon carob powder
2 tablespoons fructose (or agave nectar)
11/2 tea spoons non aluminum baking powder
1 teaspoon baking soda
1/2 teaspoon sea salt
1 teaspoon ground cinnamon
Combine:
1/2 cup unsweetened soy milk
1/2 cup filtered water
2 tablespoons sunflower oil
1/2 cup strawberry fruit preserves
1/3 cup plus 1 tablespoon maple syrup
1 tablespoon pure vanilla extract
Stir the moist ingredients so that they are well combined and there are no lumps of fruit preserve. Add the dry ingredients. Spoon into baking dish or baking dishes. Bake in preheated oven for about 20 minutes or until a cake tester comes out clean. Let cake cool. Garnish with whipped cream and frozen raspberries bordering the cake. Put 3 raspberries in center with mint leaves as a garnish. OR spread one cake with St. Daflour orange marmalade and place the other cake on top. (If you baked it in the 9x13 pan, slice the cake in 1/2 and place the marmalade on 1/2 the cake and then place the other 1/2 on top). OR put fresh sliced plums between the cakes. OR serve with a dollop of cranberry sauce and hazelnut crème.
Best Carob Chip Cookies!!!
Preheat the oven to 325
Mix:
1 cup coconut sugar
¼ cup agave nectar
6 tablespoons oil
1 teaspoon vanilla extract
Sift:
1 cup plus 1 tablespoon flour
¼ teaspoon baking soda
¼ teaspoon salt
Add the dry ingredients to the wet. Stir in ½ cup carob chips, or chopped nuts or chopped dried fruit. Form tablespoons of dough into balls and place them on a cookie sheet leaving as much space between them as possible. Put the cookie sheet in the upper third of the oven; bake until golden; let the cookies cool on the sheet and then eat.
Chocolate Chip Cookies
Preheat the oven to 325
Mix:
1 cup fructose
¾ cup oil
3 tablespoons soy milk
2 teaspoons vanilla extract
Sift:
2 cups plus 2 tablespoon flour
½ teaspoon baking soda
½ teaspoon salt
Add the dry ingredients to the wet. Stir in 1 cup chocolate chips. Roll ¼ cups of dough into balls and then break balls in half, placing the broken part up on a cookie sheet. Leave two inches between each ball of cookie dough. Bake until golden; let the cookies cool on the sheet and then eat.
Easiest Gluten Free Vegan Cookie Recipe Ever
cream 1 c coconut oil with 1/2 cup agave nectar. Add 1 tsp vanilla and the contents of a box of Fearn Brown Rice Baking mix. Roll out, cut out and bake at 350.
Easiest Cookie Recipe Ever
3:1:.5 flour:fat:sweetener
1 teaspoon vanilla
Baked at 350.
Jeselle’s Jelly Biscuits
Sift:
2 cups whole wheat pastry flour
4 teaspoons baking powder
2 tablespoons fructose
½ teaspoon salt
Use a pastry cutter to add:
½ cup butter
When the butter forms a course meal, add ¾ cup water until the dough is soft. Sprinkle flour on a cutting board spread evenly kneading the dough twelve times. Cut out hearts from the dough and from ½ of those hearts cut out a smaller heart. Place the heart with a cut out on top of a heart without a cutout and place jelly in the center. Red raspberry jelly is my favorite.
Lavender Cookies
Sift:
3 cups flour
1 tablespoon culinary lavender
cream:
1/2 cup fructose
1 cup butter
Mix flour mixture into butter mixture and form into a ball (this is the trickiest part). Do not add water or any other moisture because it will cause the dough to disolve into a goopy mess. Then put ball in freezer to chill while the oven preheats to 350 degrees. Roll out chilled dough on a very cool lightly floured surface (chilled marble is best but a wooden cutting board put in the freezer also works). Cut dough into shapes using your favorite cookie cutters. This dough is the crummiest dough I've ever worked with so you will need to transfer the cookie to the cookie sheet in the cookie cutter you've just used to cut the dough. The cookies do not expand in baking (notice there is no leavening in the dough) so they may be placed as close together on the cookie sheet as you please. Bake them for 8-10 minutes (until just cooked). Immediately transfer them to the dish you intend to serve them on, and lightly dust them with fructose. While the cookie is hot, it will cause the fructose to melt onto it. Trying to add fructose at a later stage is not very successful.
Apple Spice Muffins
Sift:
2 cups flour
2 teaspoons baking powder
¼ cup fructose
½ teaspoon salt
1 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon cloves
Combine:
3-5 small apples, finely chopped
¼ cup fructose
juice from ½ a lemon
1 cup water
1/4 cup oil
Add the dry ingredients to the moist, stirring only enough to combine the two. Lumps are okay. Bake in a preheated oven at 400.
Apple Spice Coffee Cake
Sift:
2 cups flour
1/4 cup fructose
2 teaspoons non-aluminum double acting baking powder
1/2 teaspoons salt
1 teaspoon ginger
1 teaspoon cinnamon
1/2 teaspoon cloves
Sifting the dry ingredients is one of the crucial steps in this cake. If you don't own a sifter, stir very well, making sure all the ingredients are evenly distributed.
Toss:
5 finely chopped apples
juice from half a lemon
1/4 cup fructose
1 cup water
¼ cup sunflower oil
Add the dry ingredients to the apple and water mixture, but do not stir vigorously. Mix with as few short strokes with the spoon as possible. Do not worry about the ingredients being well mixed. That was the purpose of sifting the dry ingredients and tossing the apple mixture. Bake this cake in a greased 9 inch tube pan or bunt pan in an oven pre-heated to 400 degrees for 20-45 minutes. The length of cooking time will depend on the amount of moisture in the apples. The juicier the apples, the longer the baking will take. If you do not have a tube pan, but bake this in a regular cake pan or in a large cast iron skillet, the baking time will be increased to more than one hour and a crunchy crust will form on the top of the cake. I like to eat this cake with a little cranberry sauce or ice it with a honey icing and decorate with sliced apples and edible flowers.
Lemon Poppy Seed Muffins
Combine
3 cups water
3 tablespoons oil
6 tablespoons fructose or agave nectar
1 ½ teaspoons lemon extract
1 ½ teaspoons vanilla extract
4 ½ tablespoons poppy seeds
3 cups fearn's brown rice baking mix
Spoon into a muffin tin. Bake at 425 until golden.
Best Strawberry Muffins Evar!!!
I combined in my favorite mixing bowl (stainless steel with straight sides)
1 package frozen strawberries
1/4 cup safflower oil
1/4 cup agave nectar
1 cup water
a spalsh of lemon extract (less than 1/2 a teaspoon)
I then preheated the oven 425 and used a spoon to break up the larger strawberries into more manageable chunks. Once the oven was preheated, I added 2 cups spelt flour, 2 teaspoons baking powder, 1/2 teaspoon salt, but thinking about the *lovely* butternut squash muffins I made last winter sans recipe, I decide to add flour until the batter resembled my cornbread batter - very dry batter with streaks of unincorporated flour throughout that needs to be spooned into the pan and resembles nothing like what my sister tells me is the consistency of non-vegan baked goods batter. I know that to achieve this consistency, I must have added at least a cup and a half of flour, but I didn't measure and it may have been more. Instead of having 2 or three empty cups of my stoneware muffin pan (as happens when I follow a typical recipe for 12 muffins) I was able to fit all the batter in by spooning in one and a half table spoons of the batter (usually it's just 1) and by making the ones in the four corners of the pan slightly peaked in the center.
Better than Bakery Oatmeal Coconut Raisin Scones
Soak
1 tablespoon flax seeds in
½ cup premium organic coconut milk
2 tablespoons unsweetened soy milk
To bring out the flavor, toast:
1 ½ cup oats
This can be done easily on a baking sheet at 375 for 7 to 9 minutes. When the oats have cooled, combine them with:
1 cup shredded coconut
1 cup hunza or thompson raisins
In a food processor with the metal s blade, combine:
1 ½ cups flour
1/3 cup fructose
2 teaspoons baking powder
½ teaspoon salt
Combine the dry ingredients thoroughly, then add
10 tablespoons (roughly) coconut oil cut into ¼ inch cubes.
After pulsing the dry ingredients and the fat, you will have a mixture that resembles coarse cornmeal. Blend the wet ingredients in a blender until the flax seeds are cut to tiny bits. Then combine the dough from the food processor with the oat mixture and liquid ingredients. Gently pat the dough into a 7 inch circle and then cut the dough into 8 wedge shapes. Transfer them to a stoneware baking pan, placing them 2 inches apart.. Bake in an oven preheated to 425 until golden, about 12-14 minutes.
Lavender Scones
Sift:
2 cups flour
1 tablespoon baking powder
Rub in
4 tablespoons coconut oil or butter
until a crumb like mixture is formed
Stir into flour mixture
1/4 cup fructose
2 teaspoons fresh lavender florets or 1 teaspoon dried culinary lavender
Add
3/4 cup water, or enough water to form a soft, sticky dough. If too much water has been added, add more flour.
Spoon 2 tablespoons of dough to form each scone onto a greased cookie sheet. Bake in a preheated oven at 425 for 15 minutes. Brush tops with 4 teaspoons clarified butter or oil, if desired.
Biscuits
Makes 8 biscuits
In the mixing bowl of a stand mixer with the paddle attachment, combine:
2 cups flour
2 teaspoons fructose
2 teaspoons baking powder
½ teaspoon salt
Combine the dry ingredients thoroughly, then add
1 cup premium coconut milk
Transfer the dough to your work surface. If there are floury bits left behind in the bowl, combine them with additional coconut milk, ¼ teaspoon at a time. Add the moistened bits to the dough and pat out into ¾ inch high shape. Cut the dough into triangles with a knife or cut into biscuit shapes and transfer to a pizza stone or stoneware baking pan. Bake in an oven preheated to 425 for about 15 minutes.
Biscuits
Makes 16 biscuits
In the mixing bowl of a stand mixer with the paddle attachment, combine:
4 ½ cups flour
2 tablespoons fructose
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
Combine the dry ingredients thoroughly, then add
1 can premium coconut milk
6 tablespoons oil
When the liquid ingredients are incorporated, a shaggy dough will be formed. Roll the dough into a 16 inch log and cut into one inch slices. Transfer slices to a pizza stone or stoneware baking pan. Bake in an oven preheated to 425 for about 20 minutes.
Bread Sticks
2 cups flour
½ teaspoon salt
1/4 stick butter or 2 tablespoons coconut oil
½ cup water
Mix the dry ingredients. Rub in the fat. Add the water. Roll flat. Cut into strips. Twist each strip before putting it on the cookie sheet. Bake at 425 for 8-10 minutes.
Green Chile Crackers
1 cups flour
½ teaspoon salt
¼ teaspoon turmeric
1 teaspoon green chili powder
1/4 stick butter or 2 tablespoons coconut oil
½ cup water
Mix the dry ingredients. Rub in the fat. Add the water. Roll flat. Cut into shapes with your favorite cookie cutters and then place them on a cookie sheet. Bake at 425 for 8-10 minutes.
CANDIES
1 generous tablespoon ground peanuts, aka peanut butter, 1/8 tsp vanilla extract, 1 tsp fructose, the tiniest pinch of salt.
or
5 dates, a handful of shredded coconut, a handful of almonds, a handful of dried apricots, dried cherries and raisins in the food processor with a tsp of cinnamon and a tsp of vanilla. It's exactly like the candy I remembered.
Favorite Fruit Salad
fresh strawberries
fresh Blueberries
fresh Raspberries
fresh Blackberries
unsweetened canned pineapple chunks
unsweetened coconut flakes
Carob Fudge Sauce
2 cans premium coconut milk
½ cup fructose
1 ½ teaspoon vanilla extract
½ teaspoon hazelnut extract
6 ounces carob chips
6 tablespoons carob powder
Combine all ingredients in a sauce pan over low heat until carob chips are melted and everything is thoroughly combined. Let cool.
Hazelnut CREME
Mix:
2 cans premium coconut milk
½ cup fructose
1 ½ teaspoon vanilla extract
½ teaspoon hazelnut extract
Tabuli Salad for a party of 40
2 cups bulgar wheat
4 bunches parsley
2 bunches green onions
1 bunch fresh peppermint
5 small or 3 large tomatoes
4 cucumbers
juice of 4-6 lemons
1/4 - 1 cup olive oil
Rinse the bulgar wheat in filtered water and then soak it in just enough water to cover to the wheat for 6 hours. After the wheat has absorbed all the water and has a soft consistency rather than a hard/crunchy consistency, mince the parsley, green onions, peppermint, tomatoes, cucumbers. Combine everything in a serving dish and enjoy!
Millet
1 cup millet
1 tables oil
2 cups water
1 teaspoon salt
Rinse millet and drain completely. Lightly toast millet in oil over moderate heat. Pour in water and salt and bring to a boil. Reduce heat to low and cover the pan with a tight fitting lid. After all the liquid is absorbed, about 20 minutes, let the millet stand for an additional five minutes under the cover of the lid. Fluff and serve while still warm
Spinach Filo Dough Pie
1 white onion
red bell peppers, optional
mushrooms
1 purple onion
spinach
butter or oil
filo dough
Saute onion and peppers or mushrooms. Saute red onion and spinach. Brush a baking dish with melted butter or oil. Place a piece of filo dough in the bottom of the baking dish and brush with fat. Repeat this step about 20 times. When you judge a thick enough layer of filo dough has formed on the bottom, spoon the sauteed onion and well drained spinach mixture throughout the baking dish in an even layer. Retain the water from the drained spinach mixture for later use as vegetable stock in a soup or bread. Cover the spinach mixture with about 10 pieces of filo dough (approximately ½ as many as used for the bottom layer), brushing each piece with fat before adding the next piece. Cover this layer of filo dough with the mushroom or bell pepper mixture. Use the last of the filo dough to form the top layer of the pie, brushing each piece with fat, before adding it to the baking dish. Remember that even the top layer requires a brushing of fat. Cut the pie into diamond or triangle shapes and then bake at 375 until golden. If you neglect to cut the pie until after baking it, the filo will crumble and break and you will end up, primarily, with a mess, albeit a tasty one.
Calzones
DOUGH
2 ¼ teaspoons active dry yeast
1/2 cup warm water, ~110 degrees F
1 cup room temperature water
4 cups flour
2 tablespoons extra virgin olive oil
1 1/2 teaspoon salt
Dissolve yeast in warm water and let stand until slightly foamy on top, about 5 minutes. Add the room temperature water and oil. Stir together flour and salt and then add them to the liquid ingredients. Using the dough hook on a stand mixer, knead for 5 minutes. Form dough into a ball. Brush a large bowl with oil and place dough in it. Cover tightly and let rise until doubled (about 1-2 hours). After the first rise, form into individual serving size ball shapes. Roll out into pancake shapes. Fill as desired. Fold over and crimp edge. Bake.
4 cup cranberry cocktail
4 cup apple cider
2 cinnamon sticks
1/2 teaspoon ground nutmeg
Heat and simmer 10 min.
Pleasing Punch
1 quart white grape juice
1 quart. pineapple juice
2 liters Calistoga lemon mineral water
1 can sliced pineapples
one can Cascadian organic lemonade
10 ounces frozen cherries makes plenty of punch for twenty guests for 3 hours.
Alan’s Purple Drink
My friend Alan serves this at all his parties and after years I was able to prevail upon him for the recipe.
Put 1 can unsweetened pineapple in the blender. Pour grape juice in the blender until the juice comes to the top of the pineapple. Blend until the pineapple is blended (less than a minute). Enjoy! (This will serve 2 people but it is so delicious that one person may want to drink it all up!)
Amyas' Vegan Carob Cake
Pre-heat oven to 425
oil pan 2 glass pie plates with vegetable oil (or one 9x13 baking dish)
Sift:
1 cup flour
1/3 cup plus 1 tablespoon carob powder
2 tablespoons fructose (or agave nectar)
11/2 tea spoons non aluminum baking powder
1 teaspoon baking soda
1/2 teaspoon sea salt
1 teaspoon ground cinnamon
Combine:
1/2 cup unsweetened soy milk
1/2 cup filtered water
2 tablespoons sunflower oil
1/2 cup strawberry fruit preserves
1/3 cup plus 1 tablespoon maple syrup
1 tablespoon pure vanilla extract
Stir the moist ingredients so that they are well combined and there are no lumps of fruit preserve. Add the dry ingredients. Spoon into baking dish or baking dishes. Bake in preheated oven for about 20 minutes or until a cake tester comes out clean. Let cake cool. Garnish with whipped cream and frozen raspberries bordering the cake. Put 3 raspberries in center with mint leaves as a garnish. OR spread one cake with St. Daflour orange marmalade and place the other cake on top. (If you baked it in the 9x13 pan, slice the cake in 1/2 and place the marmalade on 1/2 the cake and then place the other 1/2 on top). OR put fresh sliced plums between the cakes. OR serve with a dollop of cranberry sauce and hazelnut crème.
Best Carob Chip Cookies!!!
Preheat the oven to 325
Mix:
1 cup coconut sugar
¼ cup agave nectar
6 tablespoons oil
1 teaspoon vanilla extract
Sift:
1 cup plus 1 tablespoon flour
¼ teaspoon baking soda
¼ teaspoon salt
Add the dry ingredients to the wet. Stir in ½ cup carob chips, or chopped nuts or chopped dried fruit. Form tablespoons of dough into balls and place them on a cookie sheet leaving as much space between them as possible. Put the cookie sheet in the upper third of the oven; bake until golden; let the cookies cool on the sheet and then eat.
Chocolate Chip Cookies
Preheat the oven to 325
Mix:
1 cup fructose
¾ cup oil
3 tablespoons soy milk
2 teaspoons vanilla extract
Sift:
2 cups plus 2 tablespoon flour
½ teaspoon baking soda
½ teaspoon salt
Add the dry ingredients to the wet. Stir in 1 cup chocolate chips. Roll ¼ cups of dough into balls and then break balls in half, placing the broken part up on a cookie sheet. Leave two inches between each ball of cookie dough. Bake until golden; let the cookies cool on the sheet and then eat.
Easiest Gluten Free Vegan Cookie Recipe Ever
cream 1 c coconut oil with 1/2 cup agave nectar. Add 1 tsp vanilla and the contents of a box of Fearn Brown Rice Baking mix. Roll out, cut out and bake at 350.
Easiest Cookie Recipe Ever
3:1:.5 flour:fat:sweetener
1 teaspoon vanilla
Baked at 350.
Jeselle’s Jelly Biscuits
Sift:
2 cups whole wheat pastry flour
4 teaspoons baking powder
2 tablespoons fructose
½ teaspoon salt
Use a pastry cutter to add:
½ cup butter
When the butter forms a course meal, add ¾ cup water until the dough is soft. Sprinkle flour on a cutting board spread evenly kneading the dough twelve times. Cut out hearts from the dough and from ½ of those hearts cut out a smaller heart. Place the heart with a cut out on top of a heart without a cutout and place jelly in the center. Red raspberry jelly is my favorite.
Lavender Cookies
Sift:
3 cups flour
1 tablespoon culinary lavender
cream:
1/2 cup fructose
1 cup butter
Mix flour mixture into butter mixture and form into a ball (this is the trickiest part). Do not add water or any other moisture because it will cause the dough to disolve into a goopy mess. Then put ball in freezer to chill while the oven preheats to 350 degrees. Roll out chilled dough on a very cool lightly floured surface (chilled marble is best but a wooden cutting board put in the freezer also works). Cut dough into shapes using your favorite cookie cutters. This dough is the crummiest dough I've ever worked with so you will need to transfer the cookie to the cookie sheet in the cookie cutter you've just used to cut the dough. The cookies do not expand in baking (notice there is no leavening in the dough) so they may be placed as close together on the cookie sheet as you please. Bake them for 8-10 minutes (until just cooked). Immediately transfer them to the dish you intend to serve them on, and lightly dust them with fructose. While the cookie is hot, it will cause the fructose to melt onto it. Trying to add fructose at a later stage is not very successful.
Apple Spice Muffins
Sift:
2 cups flour
2 teaspoons baking powder
¼ cup fructose
½ teaspoon salt
1 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon cloves
Combine:
3-5 small apples, finely chopped
¼ cup fructose
juice from ½ a lemon
1 cup water
1/4 cup oil
Add the dry ingredients to the moist, stirring only enough to combine the two. Lumps are okay. Bake in a preheated oven at 400.
Apple Spice Coffee Cake
Sift:
2 cups flour
1/4 cup fructose
2 teaspoons non-aluminum double acting baking powder
1/2 teaspoons salt
1 teaspoon ginger
1 teaspoon cinnamon
1/2 teaspoon cloves
Sifting the dry ingredients is one of the crucial steps in this cake. If you don't own a sifter, stir very well, making sure all the ingredients are evenly distributed.
Toss:
5 finely chopped apples
juice from half a lemon
1/4 cup fructose
1 cup water
¼ cup sunflower oil
Add the dry ingredients to the apple and water mixture, but do not stir vigorously. Mix with as few short strokes with the spoon as possible. Do not worry about the ingredients being well mixed. That was the purpose of sifting the dry ingredients and tossing the apple mixture. Bake this cake in a greased 9 inch tube pan or bunt pan in an oven pre-heated to 400 degrees for 20-45 minutes. The length of cooking time will depend on the amount of moisture in the apples. The juicier the apples, the longer the baking will take. If you do not have a tube pan, but bake this in a regular cake pan or in a large cast iron skillet, the baking time will be increased to more than one hour and a crunchy crust will form on the top of the cake. I like to eat this cake with a little cranberry sauce or ice it with a honey icing and decorate with sliced apples and edible flowers.
Lemon Poppy Seed Muffins
Combine
3 cups water
3 tablespoons oil
6 tablespoons fructose or agave nectar
1 ½ teaspoons lemon extract
1 ½ teaspoons vanilla extract
4 ½ tablespoons poppy seeds
3 cups fearn's brown rice baking mix
Spoon into a muffin tin. Bake at 425 until golden.
Best Strawberry Muffins Evar!!!
I combined in my favorite mixing bowl (stainless steel with straight sides)
1 package frozen strawberries
1/4 cup safflower oil
1/4 cup agave nectar
1 cup water
a spalsh of lemon extract (less than 1/2 a teaspoon)
I then preheated the oven 425 and used a spoon to break up the larger strawberries into more manageable chunks. Once the oven was preheated, I added 2 cups spelt flour, 2 teaspoons baking powder, 1/2 teaspoon salt, but thinking about the *lovely* butternut squash muffins I made last winter sans recipe, I decide to add flour until the batter resembled my cornbread batter - very dry batter with streaks of unincorporated flour throughout that needs to be spooned into the pan and resembles nothing like what my sister tells me is the consistency of non-vegan baked goods batter. I know that to achieve this consistency, I must have added at least a cup and a half of flour, but I didn't measure and it may have been more. Instead of having 2 or three empty cups of my stoneware muffin pan (as happens when I follow a typical recipe for 12 muffins) I was able to fit all the batter in by spooning in one and a half table spoons of the batter (usually it's just 1) and by making the ones in the four corners of the pan slightly peaked in the center.
Better than Bakery Oatmeal Coconut Raisin Scones
Soak
1 tablespoon flax seeds in
½ cup premium organic coconut milk
2 tablespoons unsweetened soy milk
To bring out the flavor, toast:
1 ½ cup oats
This can be done easily on a baking sheet at 375 for 7 to 9 minutes. When the oats have cooled, combine them with:
1 cup shredded coconut
1 cup hunza or thompson raisins
In a food processor with the metal s blade, combine:
1 ½ cups flour
1/3 cup fructose
2 teaspoons baking powder
½ teaspoon salt
Combine the dry ingredients thoroughly, then add
10 tablespoons (roughly) coconut oil cut into ¼ inch cubes.
After pulsing the dry ingredients and the fat, you will have a mixture that resembles coarse cornmeal. Blend the wet ingredients in a blender until the flax seeds are cut to tiny bits. Then combine the dough from the food processor with the oat mixture and liquid ingredients. Gently pat the dough into a 7 inch circle and then cut the dough into 8 wedge shapes. Transfer them to a stoneware baking pan, placing them 2 inches apart.. Bake in an oven preheated to 425 until golden, about 12-14 minutes.
Lavender Scones
Sift:
2 cups flour
1 tablespoon baking powder
Rub in
4 tablespoons coconut oil or butter
until a crumb like mixture is formed
Stir into flour mixture
1/4 cup fructose
2 teaspoons fresh lavender florets or 1 teaspoon dried culinary lavender
Add
3/4 cup water, or enough water to form a soft, sticky dough. If too much water has been added, add more flour.
Spoon 2 tablespoons of dough to form each scone onto a greased cookie sheet. Bake in a preheated oven at 425 for 15 minutes. Brush tops with 4 teaspoons clarified butter or oil, if desired.
Biscuits
Makes 8 biscuits
In the mixing bowl of a stand mixer with the paddle attachment, combine:
2 cups flour
2 teaspoons fructose
2 teaspoons baking powder
½ teaspoon salt
Combine the dry ingredients thoroughly, then add
1 cup premium coconut milk
Transfer the dough to your work surface. If there are floury bits left behind in the bowl, combine them with additional coconut milk, ¼ teaspoon at a time. Add the moistened bits to the dough and pat out into ¾ inch high shape. Cut the dough into triangles with a knife or cut into biscuit shapes and transfer to a pizza stone or stoneware baking pan. Bake in an oven preheated to 425 for about 15 minutes.
Biscuits
Makes 16 biscuits
In the mixing bowl of a stand mixer with the paddle attachment, combine:
4 ½ cups flour
2 tablespoons fructose
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
Combine the dry ingredients thoroughly, then add
1 can premium coconut milk
6 tablespoons oil
When the liquid ingredients are incorporated, a shaggy dough will be formed. Roll the dough into a 16 inch log and cut into one inch slices. Transfer slices to a pizza stone or stoneware baking pan. Bake in an oven preheated to 425 for about 20 minutes.
Bread Sticks
2 cups flour
½ teaspoon salt
1/4 stick butter or 2 tablespoons coconut oil
½ cup water
Mix the dry ingredients. Rub in the fat. Add the water. Roll flat. Cut into strips. Twist each strip before putting it on the cookie sheet. Bake at 425 for 8-10 minutes.
Green Chile Crackers
1 cups flour
½ teaspoon salt
¼ teaspoon turmeric
1 teaspoon green chili powder
1/4 stick butter or 2 tablespoons coconut oil
½ cup water
Mix the dry ingredients. Rub in the fat. Add the water. Roll flat. Cut into shapes with your favorite cookie cutters and then place them on a cookie sheet. Bake at 425 for 8-10 minutes.
CANDIES
1 generous tablespoon ground peanuts, aka peanut butter, 1/8 tsp vanilla extract, 1 tsp fructose, the tiniest pinch of salt.
or
5 dates, a handful of shredded coconut, a handful of almonds, a handful of dried apricots, dried cherries and raisins in the food processor with a tsp of cinnamon and a tsp of vanilla. It's exactly like the candy I remembered.
Favorite Fruit Salad
fresh strawberries
fresh Blueberries
fresh Raspberries
fresh Blackberries
unsweetened canned pineapple chunks
unsweetened coconut flakes
Carob Fudge Sauce
2 cans premium coconut milk
½ cup fructose
1 ½ teaspoon vanilla extract
½ teaspoon hazelnut extract
6 ounces carob chips
6 tablespoons carob powder
Combine all ingredients in a sauce pan over low heat until carob chips are melted and everything is thoroughly combined. Let cool.
Hazelnut CREME
Mix:
2 cans premium coconut milk
½ cup fructose
1 ½ teaspoon vanilla extract
½ teaspoon hazelnut extract
Tabuli Salad for a party of 40
2 cups bulgar wheat
4 bunches parsley
2 bunches green onions
1 bunch fresh peppermint
5 small or 3 large tomatoes
4 cucumbers
juice of 4-6 lemons
1/4 - 1 cup olive oil
Rinse the bulgar wheat in filtered water and then soak it in just enough water to cover to the wheat for 6 hours. After the wheat has absorbed all the water and has a soft consistency rather than a hard/crunchy consistency, mince the parsley, green onions, peppermint, tomatoes, cucumbers. Combine everything in a serving dish and enjoy!
Millet
1 cup millet
1 tables oil
2 cups water
1 teaspoon salt
Rinse millet and drain completely. Lightly toast millet in oil over moderate heat. Pour in water and salt and bring to a boil. Reduce heat to low and cover the pan with a tight fitting lid. After all the liquid is absorbed, about 20 minutes, let the millet stand for an additional five minutes under the cover of the lid. Fluff and serve while still warm
Spinach Filo Dough Pie
1 white onion
red bell peppers, optional
mushrooms
1 purple onion
spinach
butter or oil
filo dough
Saute onion and peppers or mushrooms. Saute red onion and spinach. Brush a baking dish with melted butter or oil. Place a piece of filo dough in the bottom of the baking dish and brush with fat. Repeat this step about 20 times. When you judge a thick enough layer of filo dough has formed on the bottom, spoon the sauteed onion and well drained spinach mixture throughout the baking dish in an even layer. Retain the water from the drained spinach mixture for later use as vegetable stock in a soup or bread. Cover the spinach mixture with about 10 pieces of filo dough (approximately ½ as many as used for the bottom layer), brushing each piece with fat before adding the next piece. Cover this layer of filo dough with the mushroom or bell pepper mixture. Use the last of the filo dough to form the top layer of the pie, brushing each piece with fat, before adding it to the baking dish. Remember that even the top layer requires a brushing of fat. Cut the pie into diamond or triangle shapes and then bake at 375 until golden. If you neglect to cut the pie until after baking it, the filo will crumble and break and you will end up, primarily, with a mess, albeit a tasty one.
Calzones
DOUGH
2 ¼ teaspoons active dry yeast
1/2 cup warm water, ~110 degrees F
1 cup room temperature water
4 cups flour
2 tablespoons extra virgin olive oil
1 1/2 teaspoon salt
Dissolve yeast in warm water and let stand until slightly foamy on top, about 5 minutes. Add the room temperature water and oil. Stir together flour and salt and then add them to the liquid ingredients. Using the dough hook on a stand mixer, knead for 5 minutes. Form dough into a ball. Brush a large bowl with oil and place dough in it. Cover tightly and let rise until doubled (about 1-2 hours). After the first rise, form into individual serving size ball shapes. Roll out into pancake shapes. Fill as desired. Fold over and crimp edge. Bake.