These light, fluffy pancakes are a fun periwinkle color because the blueberry juice is incorporated into the batter. These pancakes are just packed with whole blueberries.
Ease:
average
Type:
breakfast, brunch
Prep Time:
1/2 hour
Total Time:
1/2 hour
Yield:
about a dozen 5" pancakes
Cook's notes
As a variation, try substituting any other frozen fruit for the blueberries.
Agave syrup is a sweetener derived from the succulent desert plant agave. It is made up of more complex carbohydrates than most other sweeteners so it minimizes "sugar rush." You can get it at Sun Organic.
Ingredients
15 oz. frozen blueberries
1 3/4 c whole wheat pastry flour
1 T baking powder
1 1/2 c milk less the amount of blueberry juice used (blueberry juice + milk = 1 1/2 c)
3 T canola or safflower oil
2 large eggs
1 T agave syrup or light colored honey
Steps
Thaw the frozen blueberries. Drain the juice to a measuring cup. Pour in enough milk to make a total of 1/1/2 c of liquid.
Whisk together in a large bowl flour, and baking powder. In a separate bowl whisk Agave or honey, juice and milk, oil, and eggs.
Pour the wet ingredients over the dry and gently mix them together until combined. If you mix too energetically or are too rough with the batter, the pancakes may be tough. Gently fold in the blueberries
Spray either a stovetop griddle, my preference, or a frying pan with canola or safflower oil. Heat on medium flame but do not let the oil smoke.
Spoon about 1/3 c of batter onto griddle or into pan. When the top of the pancake is speckled with bubbles, turn the pancake. Cook until golden. serve immediately.
Pancakes freeze very well. Seal them in plastic bags or airtight containers. Then heat them in a toaster oven to serve.
Coconut flavor explodes from these light fluffy pancakes.
Ease:
average
Type:
breakfast, brunch
Prep Time:
1/2 hour
Total Time:
1/2 hour
Yield:
about a dozen 5" pancakes
Cook's notes
Please purchase only natural coconut with no added sweeteners or preservatives.
Agave syrup is a sweetener derived from the succulent desert plant agave. It is made up of more complex carbohydrates than most other sweeteners so it minimizes "sugar rush." You can get it at Sun Organic.
Ingredients
1 1/2 c whole wheat pastry flour
1 T baking powder
1 3/4 c milk
3 T canola or safflower oil
2 large eggs
1 T agave syrup or light colored honey
1 c shredded coconut
Steps
Whisk together in a large bowl flour, and baking powder. In a separate bowl whisk Agave or honey, milk, oil, and eggs.
Pour the wet ingredients over the dry and gently mix them together until combined. If you mix too energetically or are too rough with the batter, the pancakes may be tough. Gently fold in the coconut.
Spray either a stovetop griddle, my preference, or a frying pan with canola or safflower oil. Heat on medium flame but do not let the oil smoke.
Spoon about 1/3 c of batter onto griddle or into pan. When the top of the pancake is speckled with bubbles, turn the pancake. Cook until golden. serve immediately.
Pancakes freeze very well. Seal them in plastic bags or airtight containers. Then thaw and heat them in a toaster oven to serve.
The whole wheat flavor is enhanced by a touch of cinnamon and raisins.
Ease:
average
Type:
breakfast, brunch
Prep Time:
20 - 30 minutes depending upon your waffle maker
Total Time:
20 - 30 minutes depending upon your waffle maker
Yield:
about eight -8" waffles
Cook's notes
I usually don't add salt to any of my recipes. However, this one needs it.
Ingredients
3/4 c whole wheat pastry flour
3/4 c whole wheat flour
1/2 c wheat germ
2 t baking powder
1/4 t salt
1/4 t baking soda
1 t cinnamon
1 1/2 c milk
1/3 c applesauce
1/4 c canola or safflower oil
2 large eggs
1/2 t vanilla
1 c raisins
Steps
Mix dry ingredients in a large bowl. Combine wet ingredients in a separate bowl. Pour wet ingredients over dry ingredients and gently combine. Gently fold in the raisins. (If you are too energetic or rough with the batter, the waffles will be tough.)
Spoon batter into waffle maker and cook as per manufacturer's instructions. Cook a little longer for crisper waffles.
Serve immediately or keep warm on the rack of a 200° F oven.
Rich whole grain flavor in a fluffy pancake with lots of crunch!
Ease:
average
Type:
breakfast
Prep Time:
30 minutes
Total Time:
30 minutes
Yield:
about a dozen 5" pancakes
Cook's notes
Try to find the Ezekiel cereal. I haven't found any other cereal that will be as flavorful or maintain its crunch long enough to work well in this recipe. You can find it at most natural food stores or find information at Food For Life.
Ingredients
1 3/4 c whole wheat pastry flour
1 T baking powder
1 1/2 c milk
3 T canola or safflower oil
2 large eggs
1 1/2 T light colored honey
1/2 t vanilla
1/4 c sunflower seeds
3/4 c Ezekiel 4:9 Original flavor cereal made by Food For Life
Steps
In a large bowl combine flour, and baking powder. In a separate bowl whisk milk, oil, eggs, honey and vanilla.
Pour the wet ingredients over the dry and gently mix them together until combined. If you mix too energetically or are too rough with the batter, the pancakes may be tough.
Heat and ready your stovetop griddle (my preference) or frying pan by heating on medium and lightly spraying with canola or safflower oil. Do not let the oil smoke!
Gently fold the cereal and the sunflower seeds into the batter and begin to cook right away to maintain the cereal's crunch.
Spoon about 1/3 c of batter onto griddle or into pan. When the top of the pancake is speckled with bubbles, turn the pancake. Cook until golden. serve immediately.
Pancakes freeze very well. Seal them in plastic bags or airtight containers. Then heat them in a toaster oven to serve.
For fruit flavored yogurt, omit vanilla, omit maple syrup for all but the most sour fruits, and add 1/2 cup of fresh or frozen minced fruit and its juice.
This nutritious version of the classic tastes even better than traditional pancakes because of the delicious flavor of whole grain wheat.
Ease:
average
Type:
breakfast, brunch
Prep Time:
30 minutes
Total Time:
30 minutes
Yield:
about a dozen 5" pancakes
Cook's notes
Agave syrup is a sweetener derived from the succulent desert plant agave. It is made up of more complex carbohydrates than most other sweeteners so it minimizes "sugar rush." You can get it at Sun Organic.
Ingredients
1 3/4 c whole wheat pastry flour
1 T baking powder
1 1/2 c milk
3 T canola or safflower oil
2 large eggs
1 T agave syrup or light colored honey
Steps
Whisk together in a large bowl flour, and baking powder. In a separate bowl whisk Agave or honey, milk, oil, and eggs.
Pour the wet ingredients over the dry and gently mix them together until combined. If you mix too energetically or are too rough with the batter, the pancakes may be tough.
Spray either a stovetop griddle, my preference, or a frying pan with canola or safflower oil. Heat on medium flame but do not let the oil smoke.
Spoon about 1/3 c of batter onto griddle or into pan. When the top of the pancake is speckled with bubbles, turn the pancake. Cook until golden. serve immediately.
Pancakes freeze very well. Seal them in plastic bags or airtight containers. Heat them in a toaster oven to serve.
Apple juice sweetened couscous is topped with raisin sweet, cinnamon spiced apple compote.
Ease:
super quick
Type:
breakfast, snack, dessert, brunch
Prep Time:
15 minutes
Total Time:
1 hour
Yield:
4 servings
Ingredients
1 1/2 c apple juice
1 1/2 c water
1 1/2 c whole wheat couscous
Apple Compote:
10 sweet apples
2 T cinnamon
1/2 c raisins
1/2 c water
1/2 T arrowroot powder
Steps
Preheat oven to 375° F.
Wash, core and cut apples into cubes. Do not peel. Toss apples with cinnamon, raisins, water and arrowroot and place in a baking dish.
Bake until apples are tender, about 45 minutes - 1 hour, stirring once.
Meanwhile, bring apple juice and water to a boil. (You can do this in a large bowl in the microwave.) Remove juice from the heat and stir in the couscous. Cover and let stand until all of the juice is absorbed and couscous is fluffy, about 15 minutes. Press into an 8"x8" baking pan and chill.
Serve couscous smothered in apple compote. This dish can be served warm, cold or at room temperature.
Sweet carob flavor French toast is crisped to perfection. These are delicious enough to eat plain or serve with fresh fruit and/or yogurt. Baking the French Toast, as opposed to frying, insures perfect browning, saves time and eliminates too much over heated oil.
Ease:
super quick
Type:
breakfast, brunch
Prep Time:
10 minutes
Total Time:
40 minutes
Yield:
serves 4-5 people
Cook's notes
The single most important ingredient in French Toast is the bread. Use a lightly sweetened honey and/or molasses whole wheat bread with no additives or sugar. Read the labels! Many breads are called whole wheat, but the first ingredient is " wheat flour" which is a fancy name for white flour. Make sure that the label says "whole wheat flour." Also, when reading the label, in the "nutrition Facts" section, the bread does not need more than 4 grams of sugars per slice. You can use my Whole Wheat Challah or, if you have a Trader Joe's nearby, use their "Fat Free Organic Whole Wheat Bread."
Ingredients
4 eggs
2 t vanilla
2/3 c applesauce
2/3 c milk
1/4 c carob powder
10 slices whole wheat bread (see notes)
canola or safflower oil for the pans
Steps
Preheat oven to 400° F, no convection. Lightly oil 2 nonstick jelly roll pans. (In a pinch, you can use cookie sheets.)
In a medium size bowl, whisk all of the ingredients, except the bread. (You don't want a deep mixing bowl, but you need about an 8" diameter at the base. Serving bowls work well.)
Submerge the slices of bread in the egg mixture and let soak for a few seconds. Remove slices to prepared pans or cookie sheets.
Bake for 12 minutes then turn the slices over. Continue baking for another 13 - 15 minutes until golden brown.
To keep warm, place on rack in 200° F oven.
Freeze left over toasts in airtight plastic bags. Just toast and serve for a quick meal.
Pineapple juice sweetened couscous is topped with sweet pineapple.
Ease:
super quick
Type:
breakfast, snack, dessert, brunch
Prep Time:
15 minutes
Total Time:
20 minutes
Yield:
4 servings
Cook's notes
Due to the enzymes and high acidity of pineapple, many people have trouble eating it fresh. Baking it usually eliminates the problem. If you do not have any problems digesting fresh pineapple, by all means, use it in this recipe fresh and uncooked.
If using canned pineapple, make sure that it is pure, without any sugar or additives.
Ingredients
1 1/2 c pineapple juice
11/2 c water
1 1/2 c whole wheat couscous
5 c pineapple cut into cubes
1 T cinnamon (omit if using fresh raw pineapple.)
1/3 c shredded coconut (optional)
Steps
Preheat oven to 350° F. (Baking fresh pineapple is optional, see notes. Do not bake if using canned pineapple.)
Toss pineapple with cinnamon and place in a baking dish. If the pineapple is not very juicy, you may need to add a little water. Add only enough to prevent burning, we do not want this soupy!
Bake about 40 minutes. When baking is finished, toss in optional coconut.
Meanwhile, bring pineapple juice and water to a boil. (You can do this in a microwave in a large mixing bowl.) Remove juice from the heat and stir in the couscous. Cover and let stand until all of the juice is absorbed and couscous is fluffy, about 15 minutes. Press into an 8"x8" baking pan and chill.
Serve couscous smothered in pineapples. This dish can be served warm, cold or at room temperature.
Sweet French Toast with lots of vanilla is crisped to perfection. These are delicious enough to eat plain or serve with fresh fruit and/or yogurt. Baking the French toast, as opposed to frying, insures perfect browning, saves time and eliminates too much over heated oil.
Ease:
super quick
Type:
breakfast, brunch
Prep Time:
10 minutes
Total Time:
40 minutes
Yield:
serves 4-5 people
Cook's notes
The single most important ingredient in French toast is the bread. Use a lightly sweetened honey and/or molasses whole wheat bread with no additives or sugar. Read the labels! Many breads are called whole wheat, but the first ingredient is " wheat flour" which is a fancy name for white flour. Make sure that the label says "whole wheat flour." Also, when reading the label, in the "nutrition Facts" section, the bread does not need more than 4 grams of sugars per slice. You can use my Whole Wheat Challah or, if you have a Trader Joe's nearby, use their "Fat Free Organic Whole Wheat Bread."
Ingredients
4 eggs
2 t vanilla
2/3 c applesauce
2/3 c milk
10 slices whole wheat bread (see notes)
canola or safflower oil for the pans
Steps
Preheat oven to 400° F, no convection. Lightly oil 2 nonstick jelly roll pans. (in a pinch, you can use cookie sheets.)
In a medium size bowl, whisk all of the ingredients, except the bread. (You don't want a deep mixing bowl, but you need about an 8" diameter at the base. Serving bowls work well.)
Submerge the slices of bread in the egg mixture and let soak for a few seconds. Remove slices to prepared pans.
Bake for 12 minutes then turn the slices over. Continue baking for another 13 - 15 minutes until golden brown.
To keep warm, place on rack in 200° F oven.
Freeze left over toasts in airtight plastic bags. Just toast and serve for a quick meal.
Eggs are scrambled with spicy salsa and plenty of tomatoes. Shakshouka is great served with a green salad using lemon and olive oil for dressing. Also diced peppers, cucumbers and carrots are very nice with it. Be sure to include some whole grain toast.
Ease:
super quick
Type:
breakfast, brunch
Prep Time:
5 minutes
Total Time:
15 minutes
Yield:
2 -3 servings, can easily be doubled
Cook's notes
You can control the spicy heat of this dish by adding mild, hot, or any other salsa that you wish.
Ingredients
6 garlic cloves
1 onion
1 T safflower or canola oil
6 T tomato paste
2/3 c salsa
2 t ground cumin
Cayenne to taste (optional)
6 eggs
Steps
Mince onions and garlic in a food processor. Using a large pan and stirring occasionally, sauté with oil until beginning to brown. About 10 minutes.
Stir in tomato paste, salsa and cumin until well blended. Stir in eggs until well blended. Continue to sauté over medium heat, stirring occasionally, until most of the moisture is evaporated and eggs are well cooked.
Serve hot with any fresh raw vegetable/s and whole grain toast.
Pronounced zzzz-hoog. This is fiery hot Yemenite relish. Garlic and spices create a great Middle Eastern flavor. If you like things hot, it is great served on anything you can think of. The smell is fresh and the taste is addictive.
Ease:
super quick
Type:
sauce
Prep Time:
5 minutes
Total Time:
5 minutes
Yield:
about a pint
Cook's notes
This lasts for a about a month in the refrigerator. In the freezer, it will last a year. Adding cilantro will shorten the shelf life. Try zhug in cottage cheese or cream cheese. For a real treat, blend zhug with olive oil for dipping Whole Wheat Challah. Also great mixd in with rice.
Since this recipe calls for so much garlic, buy the peeled organic.
Ingredients
1 lb. serrano chilies
.7 pounds of peeled garlic (about 5 large heads)
1 1/2 T ground cumin
2 T ground cardamom
1 T black pepper corns
2 T olive oil
1 bunch cilantro (optional)
Steps
Puree all of the ingredients in a blender or food processor.
Hot chilies, garlic and other Middle Eastern spices make this crispy French Toast delicious. Serve with chopped vegetables such as cucumbers, carrots and/or tomatoes. Baking the French Toast, as opposed to frying, insures perfect browning, saves time and eliminates too much over heated oil.
Ease:
super quick
Type:
breakfast, brunch
Prep Time:
10 minutes
Total Time:
40 minutes
Yield:
serves 4 - 5 people
Cook's notes
The single most important ingredient in French Toast is the bread. Use any whole grain bread that is not sweet. Especially good are Healthy Hemp and Sunflower Flax Seed breads made by French Meadow Bakery, Sprouted Rye Seed breads by Alvarado Street Bakery and Spelt Organic Bread by pacific Bakery.
For the "real thing" you need to use Yemenite zhug, powerfully hot and incredibly delicious relish with cumin and garlic. However, you can very successfully use you favorite hot sauce in this recipe.
All hot sauces are different but here is a guide for how much to use: Realize that the eggs temper down the heat of your sauce so use a little more than you would initially think. For a tabasco-like hot sauce, 4 teaspoons give flavor but barely any bite at all and kids will still be able to enjoy it. 4 teaspoons of zhug will give you a bit more bite, too much fo kids. Use 4 tablespoons of zhug and it will be very hot. Personally, I use about 2 tablespoons of zhug which gives a good flavor and reasonable bite. Of course, everyone's tolerance for heat and spice is different, so put less the first time. You can always spread on more of the hot sauce or zhug after baking.
Ingredients
4 eggs
2/3 c milk
zhug or hot sauce to taste, not salsa (see notes )
10 slices whole wheat bread (see notes)
canola or safflower oil for the pans
Steps
Preheat oven to 400° F, no convection. Lightly oil 2 nonstick jelly roll pans. (In a pinch, you can use cookie sheets.)
In a medium size bowl, whisk all of the ingredients, except the bread. (You don't want a deep mixing bowl, but you need about an 8" diameter at the base. Serving bowls work well.)
Submerge the slices of bread in the egg mixture and let soak for a few seconds. Remove slices to prepared jelly roll pans.
Bake for 12 minutes then turn the slices over. Continue baking for another 13 - 15 minutes until golden brown.
To keep warm, place on rack in 200° F oven.
Freeze left over toasts in airtight plastic bags. Just toast and serve for a quick meal.
Lots of cherry and pecans fill these light, moist muffins.
Ease:
super quick
Type:
breakfast, snack, dessert, brunch
Prep Time:
10 minutes
Total Time:
25 minutes
Yield:
12 muffins
Cook's notes
Instead of grating the zest off of a lemon, I get dried lemon peel in granulated form. It saves me a huge amount of time. You can get it at natural food stores or at Frontier Co-op
About 2 1/2 c frozen cherries will yield about 1 1/2 c thawed.
This recipe also works well as a cake in a 9" x 13" baking pan.
Ingredients
2 1/2 c frozen cherries, (Thaw, drain and reserve juice.)
1 1/2 c spelt flour
1/2 t baking soda
1 1/4 t baking powder
1/2 t lemon zest
1/3 c date sugar
1/4 c canola or safflower oil
3 T fresh lemon juice
1 extra large egg
3/4 c milk or rice dream less the amount of cherry juice (cherry juice + milk = 3/4 c)
1/2 c chopped pecans
Steps
Preheat oven to 350° F, convection or regular. Have ready nonstick muffin pan or use unbleached muffin cups.
Mix all of the dry ingredients in a large mixing bowl. In a separate bowl, mix all of the wet ingredients except for the cherries.
Gently stir the wet ingredients into the dry until well blended. Fold in the cherries and pecans.
Fill the muffin cups and bake 15 - 20 minutes until a toothpick inserted all of the way into the center comes out clean.
When muffins are cool enough to touch, remove all of the muffins from the pan and serve. (Don't leave them in the pan to cool, they will get soggy.) These freeze in an airtight container or bag very nicely.
Lots and lots of blueberry flavor explodes from these light and moist whole grain muffins. Plan on people eating at least two.
Ease:
super quick
Type:
breakfast, snack, dessert, brunch
Prep Time:
10 minutes
Total Time:
25 minutes
Yield:
12 muffins
Cook's notes
Instead of grating the zest off of a lemon, I get dried lemon peel in granulated form. It saves me a huge amount of time. You can get it at natural food stores or at Frontier Co-op
About 2 1/2 c frozen blueberries will yield about 1 1/2 c thawed.
This recipe also works well as a cake in a 9" x 13" baking pan.
Ingredients
2 1/2 c frozen blueberries, (Thaw,drain and reserve juice)
1 1/2 c whole grain spelt flour
1/2 t baking soda
1 1/4 t baking powder
1/2 t lemon zest
1/3 c date sugar
1/4 c canola or safflower oil
3 T fresh lemon juice
1 extra large egg
3/4 c milk or rice dream less the amount of blueberry juice (blueberry juice + milk = 3/4 c)
Steps
Preheat oven to 350° F, convection or regular. Have ready nonstick muffin pan or use unbleached muffin cups.
Mix all of the dry ingredients in a large mixing bowl. In a separate bowl, mix all of the wet ingredients except for the blueberries.
Gently stir the wet ingredients into the dry until well blended. Fold in the blueberries.
Fill the muffin cups and bake 15 - 20 minutes until a toothpick inserted all of the way into the center comes out clean.
When muffins are cool enough to touch, remove all of the muffins from the pan and serve. (Don't leave them in the pan to cool, they will get soggy.) These freeze in an airtight container or bag very nicely.
Lots of cherries lace a lightly sweetened, crusty scone.
Ease:
super quick
Type:
breakfast, snack, dessert, brunch
Prep Time:
15 minutes
Total Time:
30 minutes
Yield:
about 20 scones
Cook's notes
Neufchatel is cream cheese with about 30% less fat than regular cream cheese but the same flavor. Unlike the conventional "Lite" cream cheeses, it has no chemicals and tastes really good. I recommend Horizon and Organic Valley brands, both circle U kosher. Also, Emek makes a Neufchatel that is Halav Israel.
10 oz. frozen cherries should give you the proper amount of cherries and juice.
Don't bother spending a lot of time chopping each and every cherry individually. It is not that critical. Rather, place all of the cherries in a bowl and, with a fork and knife, just cut away until they are approximately halved. Having different sized cherry chunks is more interesting to eat too.
Ingredients
10 oz. frozen cherries, drain, reserve juice and chop (see notes)
1 1/4 c oat flour
1 c + 2 T whole wheat pastry flour
1 T baking powder
1/2 t baking soda
1/4 c date sugar
1/4 c Neufchatel cream cheese
1 large egg
reserved cherry juice (you will have about 1/3 c)
1/4 c milk
Steps
Preheat oven to 425° F convection or regular. Have two nonstick cookie sheets ready.
In a large mixing bowl, thoroughly mix the dry ingredients. Cut in the Neufchatel with a knife. I like to use my whisk for this. I sort of mash the Neufchatel as I gently mix. You "cut in" instead of stirring because you do not want a paste,. You want pea sized crumbles of Neufchatel and flour.
Gently stir in the wet ingredients and knead until well blended. Add the cherries and knead gently just until blended.
Pat dough into little rounds about 1 1/2" thick and 2" diameter and place on a cookie sheet. Bake for about 12 minutes until golden brown.
Everyone likes corn bread and this recipe is particularly nutritious, moist and delicious. It is so easy, that once I made seven times the recipe, with the participation of 20 kindergartners. We were making it for a school Thanksgiving party. It was a real hit with people coming back for more until it was all gone. By the way, when you do this with 20 five and six year olds, it's no longer a "Quick and Easy" recipe... but that is another story.
Ease:
super quick
Type:
breakfast, snack, dessert, brunch
Prep Time:
15 minutes
Total Time:
30 minutes
Yield:
6-8 servings or 12 muffins
Cook's notes
About 2 1/4 cups frozen corn will yield 1 1/2 cup thawed.
Polenta is very coarse corn meal. If you use polenta, you will get a course, delightfully crunchy texture. If you use corn flour, you will get a smooth, almost fluffy texture. If you use a mix of flour and polenta, you will get something in between. You can also use only polenta and omit the whole wheat pastry flour entirely.
If using corn flour, choose between blue or yellow depending upon the color you prefer. Using both yellow and blue at the same time will create a displeasing color. I have, however, made one recipe of blue and one recipe of yellow and then folded the batter together in the pan to create a ribbon. It was very pretty.
Ingredients
1c polenta or yellow or blue corn flour
1/2 c whole wheat pastry flour
2 t baking powder
1/2 T baking soda
1 c nonfat yogurt
1/2 c nonfat or low fat milk
2 large eggs
2 T canola or safflower oil
2 T light honey
1/2 t vanilla
1 1/2 c frozen corn kernels, thawed
Steps
Preheat oven to 425° F convection or bake. Lightly oil an 9" x 13" baking pan or muffin pan. If nonstick, no need to oil.
Mix polenta, flour, baking powder and baking soda.
Whisk together the remainder of ingredients in large mixing bowl. Add the dry ingredients and gently stir just enough to thoroughly mix. Fold in the corn. Overly energetic mixing will cause the bread to be tough. Pour into prepared pan.
Bake for about 10-15 minutes, until inserted toothpick comes out clean and bread is firm in the center and golden around the edges. serve warm
The scones are moist, flaky and sweet. Cranberries on the edges get delightfully crunchy and the carob chips become sweet, melted goodness.
Ease:
average
Type:
breakfast, snack, dessert
Prep Time:
20 minutes
Total Time:
35 minutes
Yield:
about a dozen scones
Cook's notes
Instead of grating the zest off of an orange, I get dried orange zest, in powdered form, from Sun Organic. It saves me a huge amount of time.
Buy only carob chips with non-hydrogenated oils. You can also find these at Sun Organic.
Ingredients
1 1/4 c oat flour
1 1/8 c (1 c and 2 T) whole wheat pastry flour
1/4 c date sugar
1 T baking powder
1/2 t baking soda
1/2 t orange zest
3 T canola or safflower oil or 2 T butter and 1 T oil
1/3 c fat free plain yogurt
1 large egg
1/3 c nonfat or low fat milk
1/4 c + 2 T carob chips
1/4 c + 2 T dried cranberries
Steps
Preheat oven to 400° F bake or convection.
In a mixing bowl, add whole wheat and oat flour, date sugar, baking powder, baking soda and orange zest. If using butter, cut it into the flour mixture.
In a separate bowl, combine the yogurt, egg, milk and oil. Remember, if using butter, only 1 T oil. If you're not using butter add 3 T oil. Add the flour mixture to wet the ingredients and gently stir just to mix. If you stir too energetically, you will get tough scones.
Make round scones about 1 1/2" thick and 2" in diameter and place on nonstick cookie sheet.
Bake scones for 12-15 minutes until firm and lightly browned, Cool and serve.
These are flaky and light biscuits with a delicious herb flavor.
Ease:
super quick
Type:
breakfast, snack, dessert, brunch
Prep Time:
15 minutes
Total Time:
30 minutes
Yield:
about 15 biscuits
Ingredients
1/2 c soy flour
1 c whole wheat flour
1 c oat flour
1 T baking powder
2 T Italian herbs
1/4 t black pepper (optional)
1/3 c olive oil
3/4 c milk or unsweetened soy milk
Steps
Preheat oven to 425° F convection or 450° regular. Have a nonstick cookie sheet ready.
In a large mixing bowl, thoroughly mix the dry ingredients.
Gently stir in the wet ingredients and knead until well blended.
Pat dough into little rounds about 1/2" thick and 2" diameter and place on a cookie sheet. Bake for about 10 minutes until golden brown.
These date scones are so good, that you will not be able to stop eating them! Dates that are close to the outside get delightfully crunchy. The scones are moist, flaky and sweet.
Ease:
average
Type:
breakfast, snack, dessert, brunch
Prep Time:
20 minutes
Total Time:
35 minutes
Yield:
about a dozen scones
Cook's notes
Instead of grating the zest off of an orange, I get dried orange zest, in powdered form, from Sun Organic. It saves me a huge amount of time.
Ingredients
1 1/4 c whole pitted dates or 3/4 c date pieces packed
1 1/4 c oat flour
1 1/8 c (1 c and 2 T) whole wheat pastry flour
1/4 c date sugar
1 T baking powder
1/2 t baking soda
1/2 t orange zest
3 T canola or safflower oil or 2 T butter and 1 T oil
1/3 c nonfat plain yogurt
1 large egg
1/3 c nonfat or low fat milk
Steps
Preheat oven to 400° F bake or convection
To chop whole, pitted dates in the food processor, chill them well and inspect to make sure that they really do not have any pits. If by accident if one pit gets into the food processor, it can burn the motor and be the end of your machine. Chill the dates. Place cold dates in the processor along with 1/2 c flour. Either oat or whole wheat, it does not matter. Whirl until the dates are chopped. Don't over process, you don't want paste.
In a mixing bowl, add remaining whole wheat and oat flour, date sugar, baking powder, baking soda and orange zest. If using butter, cut it into the flour mixture.
In a separate bowl, combine the yogurt, egg, milk, oil and dates. Remember, if using butter, only 1 T oil. If you're not using butter add 3 T oil. Add the flour mixture to wet the ingredients and gently stir just to mix. If you stir too energetically, you will get tough scones.
Make round scones about 1 1/2" thick and 2" in diameter and place on nonstick cookie sheet.
Bake scones for 12-15 minutes until firm and lightly browned, Cool and serve.
Blending quinoa's nutty flavor with spelt's very slightly sourdough flavor yields a very delicious, delicate cake. This lightly sweetened coffeecake is loaded with dates and touched with cinnamon. Dates and pecans create the streusel-like topping
Ease:
average
Type:
breakfast, snack, dessert, brunch
Prep Time:
25 minutes
Total Time:
1 hour, 10 minutes
Yield:
serves 8- 10
Cook's notes
Agave syrup is a sweetener derived from the succulent desert plant agave. It is made up of more complex carbohydrates than most other sweeteners so it minimizes "sugar rush." You can get it at Sun Organic.
Instead of grating the zest off of an orange, I get dried orange zest, in powdered form, from Sun Organic. It saves me a huge amount of time.
Ingredients
Topping
3/4 c pecans
3 t Sucanat
1/4 t cinnamon
1/2 c date pieces or chopped dates
Cake Batter
3/4 c quinoa flour
1 1/4 c whole grain spelt flour
4 t baking powder
2 t orange rind
1 t cinnamon
1/4 c canola or safflower oil
1 1/4 c rice dream or milk
1/4 c agave syrup or light colored honey
1 t vanilla
2 large eggs
3 c whole pitted dates or 2 c date pieces
Steps
Preheat oven, convection is preferable, regular okay to 325° F. Lightly oil a 9" bundt pan, even if nonstick.
Whirl pecans and Sucanat in a food processor until finely minced and just beginning to turn slightly sticky. You do not want pecan butter! Remove to small bowl and blend with 1/2 c dates and 1/4 t cinnamon. Press mixture into bottom of prepared pan.
To chop whole, pitted dates in the food processor, chill them well and inspect to make sure that they really do not have any pits. If by accident one pit gets into the food processor, it can burn the motor and be the end of your machine. Place the cold dates in the processor along with 1/2 c flour from the recipe. Whirl until the dates are finely chopped. Don't over-process, you don't want paste.
In a large mixing bowl, combine both flours, (less the 1/4 cup used for the dates,) baking powder, orange rind and cinnamon. In a smaller bowl whisk oil, milk or rice dream, agave syrup, vanilla and eggs.
Gently combine the wet ingredients to the dry until blended. fold in dates.
Scrape into prepared pan right on top of topping. Bake for 45 minutes until golden on top and an inserted toothpick comes out dry.
Let cool completely before turning out of the pan.
Lots of dates, nuts and cinnamon make this a deliciously nutritious version of the classic. Try it toasted with Neufchatel cream cheese.
Ease:
average
Type:
breakfast, snack, dessert, brunch
Prep Time:
20 minutes
Total Time:
1 hour 20 minutes
Yield:
12 - 15 slices
Cook's notes
About 1 1/2 cups packed of whole dates will yield the 1 cup necessary for the recipe.
Instead of grating the zest off of an orange, I get dried orange zest, in powdered form, from Sun Organic. It saves me a huge amount of time.
Ingredients
2 c whole wheat pastry flour
2 t baking powder
2 t orange rind
1 t cinnamon
1/4 c safflower or canola oil
1/4 c honey
1/2 t vanilla
2 eggs
3/4 c milk
1 c chopped walnuts
1 1/2 c packed whole pitted dates or 1 c date pieces
Steps
Preheat oven, convection is preferable, regular okay to 325° F. Have ready nonstick 9" x 5" loaf pan.
To chop whole, pitted dates in the food processor, chill them well and inspect to make sure that they really do not have any pits. If by accident one pit gets into the food processor, it can burn the motor and be the end of your machine. Place the cold dates in the processor along with 1/2 c flour from the recipe. Whirl until the dates are finely chopped. Don't over-process, you don't want paste.
In a large mixing bowl mix remaining flour, baking powder orange rind and cinnamon. In another bowl, whisk together oil, honey, vanilla, eggs and milk.
Gently blend the wet ingredients into the dry. Fold in nuts and dates.
Scrape into prepared pan and bake for 45 minutes - 1 hour until a toothpick, all the way down into the center of the loaf, comes out clean.
Once you have made this granola, you may never eat any other. It is very crunchy, with delightful rice crisps, lots of nuts and seeds, vanilla and a touch of honey. Serve by itself, with milk or yogurt.
Ease:
average
Type:
breakfast, snack, brunch
Prep Time:
20 minutes
Total Time:
50 minutes
Yield:
Enough to fill a gallon size plastic bag
Cook's notes
This is a great way to make use of stale rice cakes.
Ingredients
1 c almonds
1 1/2 c cashews
1 c walnuts
6 c rolled oats
1/2 c oat bran
1 c wheat germ
1/2 c sesame seeds
1/4 c sunflower seeds
4 unsalted brown rice cakes
2/3 c safflower or canola oil
2/3 c honey
1/2 c less 1 T water
1 T vanilla
raisins
shredded coconut (no additives or sugar please)
cranberries
any other favorite dried fruit
Steps
Preheat oven to 325° F conventional or regular oven.
Finely chop nuts by pulsing in a food processor. Transfer to very large mixing bowl. Add oats, bran, germ and seeds to bowl. Break rice cakes into 1/2" pieces and add to bowl. Stir mixture until blended.
In a saucepan, heat oil, honey water and vanilla to boiling and remove from flame. (Watch it carefully because when it boils it will bubble over and you don't need a mess to clean.) Immediately, pour evenly over oat mixture and stir well until all of the ingredients are well coated.
Spread to two or three jelly roll or baking pans so that oat mixture is not more than 1/2" deep. Begin baking immediately for 15 minutes until golden. Stir well than return to oven. Bake another 15 minutes until golden again and remove from oven. Let cool.
Stir in coconut, raisins, cranberries and or any other favorite dried fruit. In airtight container, this granola will keep for months in the freezer.
