(Submitted by Kathleen. Source: www.perrysplate.com)
3 c. old-fashioned oats (I used rolled oats)
1 c. coarsely chopped nuts (like sliced almonds)
1/2 c. unsweetened shredded coconut
3 T. (packed) brown sugar (optional)
2 T. milled flaxseed
(I also added a small "handful" of millet)
3/4 t. ground cinnamon
1/2 t. ground ginger
1/4 t. salt
1/3 c. honey, real maple syrup, or agave nectar
3 T. coconut oil (or veggie if you don't have coconut)
1/2 t. vanilla
1 c. dried fruit
Directions:
1. Preheat oven to 300.
2. Mix first 8 ingredients in large bowl. Stir preferred sweetener and oil in saucepan over medium-low heat until smooth. (Do not boil). Remove from heat and stir in vanilla.
3. Pour sweet mixture over oat mixture. Toss to coat evenly. Spread on lightly sprayed sheet pan.
4. Bake until golden, stirring evern 10 minutes for a total of 30-40 minutes. Place sheet on rack. Stir and cool. Mix in fruit.
Store in airtight container.
Suggestions for add-ins or replacements:
citrus zests
other extracts and spices
crystallized giner (add halfway through baking)
mini chocolate chips (add after mixture has baked and cooled)
Wednesday, February 29, 2012
Tuesday, February 28, 2012
Sour Cream Brownies
(Submitted by Kathleen. Source: www.cooks.com)
Sour Cream Brownies
1/2 c. butter (1 stick)
2 sq. unsweetened chocolate
1 c. organic sugar
2 eggs, slightly beaten
1 t. vanilla
1/2 c. whole wheat flour
Pinch of salt
1/4 c. yogurt cheese*
2/3 c. chopped walnuts (optional)
2 T. ground flaxseed (optional)
Preheat oven to 375. Melt butter with chocolate in top of double boiler over hot water. Slowly heat chocolate mixture. Add sugar and eggs and beat well. Stir in vanilla. Add flour, 2 tablespoons at a time, mixing well after each addition. Stir in salt, yogurt cheese, and walnuts. Pour in greased 8" square pan. Bake 30 minutes.
*Yogurt cheese - Place a strainer over a deep enough bowl to drain liquid without it touching the strainer. Place 4 layers of cheesecloth in strainer. Place yogurt over cheesecloth. Cover loosely with Saran wrap. Place in refrigerator overnight. Drain liquid and store yogurt cheese.
Sour Cream Brownies
1/2 c. butter (1 stick)
2 sq. unsweetened chocolate
1 c. organic sugar
2 eggs, slightly beaten
1 t. vanilla
1/2 c. whole wheat flour
Pinch of salt
1/4 c. yogurt cheese*
2/3 c. chopped walnuts (optional)
2 T. ground flaxseed (optional)
Preheat oven to 375. Melt butter with chocolate in top of double boiler over hot water. Slowly heat chocolate mixture. Add sugar and eggs and beat well. Stir in vanilla. Add flour, 2 tablespoons at a time, mixing well after each addition. Stir in salt, yogurt cheese, and walnuts. Pour in greased 8" square pan. Bake 30 minutes.
*Yogurt cheese - Place a strainer over a deep enough bowl to drain liquid without it touching the strainer. Place 4 layers of cheesecloth in strainer. Place yogurt over cheesecloth. Cover loosely with Saran wrap. Place in refrigerator overnight. Drain liquid and store yogurt cheese.
Monday, February 27, 2012
Whole Wheat Waffles
(Contributed by Elin)
3 Eggs
1 1/2 cup Natural Yogurt
1/2 cup of Oil
2 Tbls. of Orange Juice or Tangerine Juice (I squeezed tangerines)
1 tsp. Baking soda
2 tsp. Bkg. powder
1/2 tsp. Salt
Whisk all of the above and then stir in:
1 and 3/4 cup of Whole Wheat Flour
The orange juice cuts the strong whole wheat taste (so I'm told). The waffles were crispy and delicious! Of course I made my own syrup of 2 cups of RAW sugar and 1 cup of water. Bring that to boil for one minute and then add 1/2 tsp. maple flavor and 1/2 tsp. vanilla.
3 Eggs
1 1/2 cup Natural Yogurt
1/2 cup of Oil
2 Tbls. of Orange Juice or Tangerine Juice (I squeezed tangerines)
1 tsp. Baking soda
2 tsp. Bkg. powder
1/2 tsp. Salt
Whisk all of the above and then stir in:
1 and 3/4 cup of Whole Wheat Flour
The orange juice cuts the strong whole wheat taste (so I'm told). The waffles were crispy and delicious! Of course I made my own syrup of 2 cups of RAW sugar and 1 cup of water. Bring that to boil for one minute and then add 1/2 tsp. maple flavor and 1/2 tsp. vanilla.
Thursday, February 23, 2012
Homemade Tomato Soup
(Contributed by Kathleen, source: Tomato Soup) (My alterations at the end)
2 T. extra-virgin olive oil
1 T. butter
1 medium onion, finely chopped
2 cloves garlic, diced or minced
1 t. sea salt
2 c. chicken stock
1 (14.5 oz.) can diced tomatoes (fire roasted recommended)
2 T. honey (or to taste)
1/3 c. plain whole milk yogurt
1/4 c. finely chopped fresh basil (optional)
freshly ground pepper (optional)
Directions:
In a large saucepan, heat oil and butter over medium heat. Saute onion and garlic until soft and translucent, about 5 minutes. Add salt, stock, tomatoes, and honey. Bring to a boil, then simmer for 10-12 minutes. Remove from heat.
Immersion blender: Add yogurt, then blend in pan until smooth.
Regular blender: Cool soup slightly, then carefully transfer to blender. Add yogurt and blend until smooth.
Reheat blended soup, 5-7 minutes. Just before serving, add basil and freshly ground pepper.
Makes 4 servings. Recipe by Allison Ruth of Some the Wiser
*I used fresh tomatoes - 3 rather large ones, which I chopped and threw in. However, my end result was a very orange soup, which immediately aroused the children's suspicion, causing great doubt about my assurances that this was indeed tomato soup. I would have preferred it to be more tomato-y as well. I think next time I will use a can of tomatoes as well as the 3 fresh tomatoes, or perhaps reduce the number of fresh tomatoes to 2.
**I used Stonyfield low-fat plain yogurt as opposed to whole milk, and it turned out just fine.
***If you're like me and do not like little pieces of tomato skin floating in your soup, you might want to strain it before serving. Or perhaps I should have used the blender instead of the immersion blender. OR perhaps I just don't know how to properly use the immersion blender. (This last option is far more likely.)
2 T. extra-virgin olive oil
1 T. butter
1 medium onion, finely chopped
2 cloves garlic, diced or minced
1 t. sea salt
2 c. chicken stock
1 (14.5 oz.) can diced tomatoes (fire roasted recommended)
2 T. honey (or to taste)
1/3 c. plain whole milk yogurt
1/4 c. finely chopped fresh basil (optional)
freshly ground pepper (optional)
Directions:
In a large saucepan, heat oil and butter over medium heat. Saute onion and garlic until soft and translucent, about 5 minutes. Add salt, stock, tomatoes, and honey. Bring to a boil, then simmer for 10-12 minutes. Remove from heat.
Immersion blender: Add yogurt, then blend in pan until smooth.
Regular blender: Cool soup slightly, then carefully transfer to blender. Add yogurt and blend until smooth.
Reheat blended soup, 5-7 minutes. Just before serving, add basil and freshly ground pepper.
Makes 4 servings. Recipe by Allison Ruth of Some the Wiser
*I used fresh tomatoes - 3 rather large ones, which I chopped and threw in. However, my end result was a very orange soup, which immediately aroused the children's suspicion, causing great doubt about my assurances that this was indeed tomato soup. I would have preferred it to be more tomato-y as well. I think next time I will use a can of tomatoes as well as the 3 fresh tomatoes, or perhaps reduce the number of fresh tomatoes to 2.
**I used Stonyfield low-fat plain yogurt as opposed to whole milk, and it turned out just fine.
***If you're like me and do not like little pieces of tomato skin floating in your soup, you might want to strain it before serving. Or perhaps I should have used the blender instead of the immersion blender. OR perhaps I just don't know how to properly use the immersion blender. (This last option is far more likely.)
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