This is the SUGAR BUSTERS JULY/AUG/SPET 2003, THIRD QUARTER RECIPE BOARD
When posting a recipe, please make sure all ingredients are SB LEGAL. If there are any ingredients that are NOT SB LEGAL, please post a note with an alternate ingredient that may be substituted in it's place.
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*(please note, the recipes for the 3rd and 4th quarters of 2002 are not listed, all recipes were put directly on to the categorized boards)
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If you find a bad link to any of the recipe boards, please take a moment to let me know so I can fix the problem.
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http://members.aol.com/eldemila/recipes.jpg
Debelli
07-10-2003, 08:01 AM
I have not tried this recipe, yet adapted it to be used in our WOE. Some people like using brown rice flour, so here's one recipe that does us it!
OATMEAL RAISIN* COOKIES
Preheat oven to 350 degrees.
3 cups steel-cut oats
1 ½ c. brown rice flour/whole wheat pastry flour
1 tsp. Baking soda
2 tsp. Cinnamon
½ tsp. Salt
1 c. applesauce
½ c. agave
½ c. canola/olive oil
¼ c. silken tofu
1 tsp. Kahlua rum (vanilla is fine)
½ c. raisins in 1/3 c. water, use both ***(see below)
½ c. chopped walnuts
Mix thoroughly and drop by spoonfuls onto a sprayed cookie sheet. Bake for about ten minutes. Makes a few dozen.
[b]***This can be omitted, or you could use a few raisins, maybe a 1/4 cup if you so incline as this makes a few dozen and you'd probably only get 1-2 raisins, OR dried apricots chopped into raisin type pieces can be substituted.
Debelli
07-10-2003, 08:04 AM
The following recipes are from the HFS WHOLE FOODS and sounded yummy enough, and easy enough to post:)
CREAMY FETA & ROASTED GARLIC DRESSING
1 to 2 whole heads roasted garlic
1 cup crumbled feta cheese
1/2 cup sour cream
1/2 cup ricotta cheese
1/2 cup cottage chese
1 tsp hot sauce
1 Tbl lemon juice
salt to taste
Place all ingredients in the bowl of a food processor fitted with a metal blade. Pulse util the dressing is smooth but still a little coarse. Refridgerate and use as a dip or sauce for vegetables.
Combine all ingredients in a large bowl. Refridgerate.
$$$$$$$$$$$$$$$$$$$$
SPINACH ARTICHOKE DIP
2 cups grated Parmesan cheese
2 cups grated Monterey Jack cheese
1 cup mayo
1 cup sour cream
1 (14-15oz) can artichoke hearts, drained and diced
1 (10oz box) frozen spinach, thawed and squeezed dry
6 cloves garlic, minced (1 tbl)
1/2 tsp freshly ground pepper
Preheat oven to 400F. Combine the cheeses, mayo and sour cream in a large bowl until well blended. Add the artichoke hearts, spinach, garlic and pepper. Mix well. Place the mixture in a 1 to 1 1/2-qt. casserole dish. Bake the dip uncovered for 15 minues, or until the mixture is bubbling.
Preheat the oven to 350F. Spread the garlic on the bottom of a 5x9" au gratin dish, a ramekin, or a very small casserole at least 1 1/2 inches deep. Crimble the goat cheese on top of the garlic. Place the rosemary sprig between the cheese and the side of the dish, following the curve of the dish. Tamp the cheese down with the back of a spoon so that the surface is even. Add the olive oil until it reaches about 1/8 inch from the top of the dish. Bake 10 minutes, until bubbling.
&&&&&&&&&&&&
OVEN GLAZED SWEET POTATO OVEN FRIES
Olive or canola oil for spraying potatoes
2 pounds medium sweet potatoes, skin on, well scrubbed, sliced in 1/4-inch-thick rounds
1/4 cup sf orange marmalade
juice of 1/2 lemon
1/2 tsp salt
freshly ground white pepper to taste
Preheat oven to 450F
Lightly spray a baking pan with the oil and arrange sweet potato slices in rows, not overlapping. Mix the marmalade with the lemon jiuce, and brush on the slices. Season with salt and pepper and bake for 15 to 20 minutes, until crispy and golden brown.
Debelli
07-10-2003, 08:06 AM
This recipe is from the HENHOUSE.COM site:
PECAN CRISPIES
Ingredients:
1 1/2c brown rice flour
2c oat flour
1/2tsp salt
1 1/2c chopped pecans
1/4c canola oil
1/2c maple syrup (or rice syrup) USE AGAVE
1/3c apple juice
1tsp vanilla extract (omit if using maple syrup)
Directions :
Mix dry and liquid ingredients separately and then combine to make thick dough. Divide dough into 4 balls and chill for 2 hours. Preheat oven to 350 degrees. Press dough into 3-inch cookies, place on oiled cookie sheet and bake 25 minutes until firm, but not browned. Cool to crisp.
Debelli
07-10-2003, 08:11 AM
There's a recipe on an older board for WW pita, but here's another one to try from a site on the web that I don't have the url to give the person credit. Have tried it, so good luck!
WHOLE WHEAT PITA BREAD
3 teaspoons Active Dry Yeast
1 teaspoon honey (necessary) *USE AGAVE*
1 1/8 cups warm water (112 degrees F)
2 1/4 cups whole wheat flour (fine ground)
1/2 cup whole wheat flour (rough ground)
1 teaspoon salt
Add yeast and honey to warm water in a medium-size bowl
and let stand until foamy, about 5 minutes. Combine the
flours and salt in a large mixing bowl. Pour yeast mixture
into center and stir until dough can be gathered into a
ball. Knead dough on a floured board until smooth. Place
dough in a large, lightly oiled bowl. Cover with a damp
towel and place in a dry, draft-free place for 1-2 hours
or until dough has doubled in size. Punch down dough;
place on lightly floured board. Divide dough into 12 equal
pieces. Shape into circles and place on nonstick cookie
sheets. Allow to rest, covered with damp towel for 30
minutes. On lightly floured board, roll out each piece of
dough to a circle, about 5 inches in diameter. Place on
cookie sheets and let stand about 30 minutes. Preheat
oven to 500 degrees F, and bake on middle rack for 5
minutes. Remove pitas from cookie sheets and let cool
on rack. Store in airtight container in refrigerator.
***Here at home, we freeze our pita!
Debelli
07-10-2003, 08:13 AM
From the same site as the previous recipe:
BREAD PRETZEL
2 cups warm water
2 tablespoons dry yeast
1/2 teaspoon sugar (can use agave)
4 1/2 cups whole wheat flour
1 egg yolk beaten
Coarse salt
Dissolve yeast and sugar in warm water. Stir in the flour
and knead for 8 to 10 minutes. Cover and let rise in a
warm place until doubled in bulk.
Punch down and form into 12 small balls. Roll each out
into a sausage shape, then form into pretzel shape. If
desired, brush with beaten egg yolk and sprinkle with
coarse salt. Allow to rise until not quite doubled.
Bake at 475 degrees F for about 10 minutes.
Makes 12 pretzels.
Debelli
07-10-2003, 08:15 AM
YUMMY OATEY NO-FAT MUFFINS
1 Cup Whole Wheat Flour
1 Cup Oats
1 Cup Oat Bran
1/2 Tsp Baking Powder
1/2 Tsp Soda
1/2 Tsp Salt
1 Tsp Cinnamon (optional, can substitute 1/2 Tsp Allspice, 1/4 Tsp Nutmeg)
2 Tbsp Instant Buttermilk Powder
3/4 Cup Egg Substitute
1 1/2 Cups any Unsweetened (chunky is best) Applesauce. For variety use grated fresh apples
1 Tsp Vanilla (optional)
1/2 Cup Water
1/2 Cup Agave
Directions:
Preheat oven to 375 degrees. Mix wet and dry ingredients in seperate bowls then mix all together. Place 6 paper cups in large muffin tin OR use non-stick muffin tins OR use lightly oiled muffin tin and fill with batter. Bake 40 minutes. Makes 6 three inch muffins or about a dozen two inch muffins. Cooking time will vary with smaller muffins. Time varies with muffin size and oven.
Debelli
07-10-2003, 08:19 AM
Found this on another site and it can be adapted to be SB legal!
SENSATIONAL CAROB CHIP COOKIES
Contributed by Cindi Swinney
2 cups whole wheat pastry flour
3/4 cups maple syrup USE AGAVE
1 teaspoon vanilla
3/4 cup non-dairy carob chips
1/2 cup Vanilla Rice Dream
1/2 cup almond oil
1 tablespoon non-aluminum baking powder
1/2 cup chopped pecans or walnuts
Preheat oven to 350 degrees. Mix all ingredients except carob chips and nuts in a large bowl; then stir in nuts and carob chips._ Drop by scoop or spoon onto a lightly oiled cookie sheet or baking stone._ Bake 10-20 minutes. (The edges should be brown)
Variation: You may substitute raw honey for maple syrup, however, the taste is much milder. On occasion, try using 1/2 cup melted butter in place of the almond oil. These give the cookies a much different flare
Debelli
07-10-2003, 08:23 AM
SPICY APPLESAUCE CAKE
1 cup teff flour
1 cup whole-wheat pastry flour
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon allspice
1/4 teaspoon salt
1 cup applesauce
1/2 cup sesame oil
1/2 cup agave
1 egg, lightly beaten
Combine teff and wheat flour, baking soda, cinnamon, allspice and salt. In a separate bowl mix the applesauce, oil, agave and egg. Combine the two mixtures and pour into an oiled 9-inch square cake pan. Bake in a 350-degree oven for about 30 minutes, or until a toothpick inserted in the center comes out clean.
Debelli
07-10-2003, 08:25 AM
QUICK SPELT BISCUITS
(Makes 18)
2 cups spelt flour
1 cup oat flour
1 teaspoon nonaluminum baking powder
1 1/3 cups buttermilk, soy or rice milk
2 tablespoons vegetable oil (optional)
2 teaspoons agave (optional)
Preheat oven to 350 degrees. Mix dry ingredients. Blend liquids. Combine mixtures. Batter should be like thick oatmeal. (Add1/4 cup water if too stiff.) Drop by rounded 1/4 cup onto oiled and floured baking sheet. Bake 35 minutes or until golden brown.
Debelli
07-10-2003, 08:27 AM
SPELT PANCAKES
2 cups spelt flour
2 tablespoons baking powder
1/2 teaspoon salt (optional)
1 3/4 cups water, milk or milk substitute
1 egg or egg substitute
2 tablespoons vegetable oil
1 tablespoon agave
In large mixing bowl, combine spelt flour, baking powder & salt. In smaller bowl, blend agave, oil and milk, milk substitute or water. Pour liquid ingredients into dry ingredients and mix with minimal strokes.
Pour onto preheated oiled griddle, turning once when edges begin to dry and bubbles form.
North American crackers with graham flour, honey, and cinnamon
I originally got this recipe from a newspaper and played
around a bit until I thought it tasted like Sunshine Honey
Grahams. I've occassionally used ordinary whole wheat flour
when I didn't have any graham flour and it still worked
alright. Graham flour is coarser.
INGREDIENTS (Makes 36-40)
1/2 cup butter
2 cups graham flour
1 tsp baking powder
2 Tbsp brown sugar
1/2 tsp ground cinnamon
1/4 cup honey USE AGAVE
1 egg, beaten
1/4 cup hot water
PROCEDURE
(1) Preheat oven to 350 deg. F. Using a pastry
blender or two knives, cut butter into flour until
mixture has the texture of cornmeal. Stir in bak-
ing powder, brown sugar and cinnamon. Add egg and
hot water and mix until well blended.
(2) Knead dough 2 or 3 minutes. Set half aside. Roll
out into a square about 1/8 inch thick. Place on
ungreased baking sheet. Score dough into 2-inch
squares, using a sharp knife.
(3) Bake at 350 deg. F for 10 minutes or until lightly
browned. Roll out and bake remaining half of
dough. Cool baked crackers and gently separate
into squares.
RATING
Difficulty: moderate (judgment required). Time: 10 minutes
preparation, 20 minutes cooking and cooling. Precision:
measure the ingredients.
Debelli
07-10-2003, 08:33 AM
from the website: http://www.herbalbodywrapsetc.com/recipes.htm
OATMEAL APPLE MUFFINS
1 Cup Whole Wheat Flour
1 Cup Rolled Oats
1/2 tsp. Salt
3 tsp. Baking Powder
1/2 tsp. Nutmeg
2 tsp. Cinnamon
1 1/2 tsp. STEVIA
1 Egg
3/4 Cup Milk
1/4 Cup Oil (or 1/4 Cup Applesauce)
1 Medium Apple Cored and Course Chopped
3/4 Cup Raisins (omit or use very few if you so desire)
Preheat oven 400 degrees. Mix first seven ingredients thoroughly. In separate bowl mix remaining ingredients. Gradually mix dry ingredients into moist ingredients. Spoon into greased muffin tins. Bake 15 to 20 minutes.
Recipe by Vicky Mosser
Debelli
07-10-2003, 08:35 AM
From the COOKING MAGAZINE.COM site:
UNBELIEVABLE OATMEAL COOKIES
Ingredients
1/2 cup margarine
3/4 cup honey USE AGAVE
1 egg
2 cups whole-wheat flour
1 teaspoon baking soda
1 1/2 teaspoons cinnamon
1/4 teaspoon ground cloves
1 teaspoon nutmeg
1/4 teaspoon salt
1 cup grated zucchini
1 cup rolled oats
1 cup raisins USE 1/4 CUP IF YOU WANT, BUT I'D OMIT
1 cup chopped pecans
Method
Preheat oven to 375 degrees. Grease cookie sheet.
Cream margarine with honey. Add egg. Beat well. Sift whole-wheat flour with baking soda, cinnamon, cloves, nutmeg and salt. Add alternately with zucchini to egg mixture. Stir in oats, raisins and pecans. Drop by rounded teaspoonfuls onto prepared cookie sheet. Bake for 10 to 12 minutes. Makes 3 dozen.
Debelli
07-10-2003, 08:38 AM
No idea from where this one came!
FAT-REE, SUGAR-FREE "COOL WHIP"
1/2 cup dry nonfat milk
1/3 cup of cold water
flavoring extract
packet sweetener of choice
Then put in fridge to chill for 1-2 hours. Chill beaters, too._ Then beat with electric mixer until it forms peaks._ Then add 1 teaspoon of vanilla (or other extract); then beat again._ Then add sugar substitute to taste. Then beat again and refrigerate until you use it.
Use like Cool Whip, or you may freeze it and it tastes like vanilla ice cream.
Debelli
07-10-2003, 08:40 AM
This recipe came from: http://www.geocities.com/HotSprings/Chalet/2434/Desserts.htm
NO-BAKE CHOCOLATE DREAM COOKIES_
Recipe By : Judy Mento
Serving Size : 1 Preparation Time :0:00
1/3 cup water -- scant
1 tablespoon cocoa powder -- no sugar
pinch salt
1 teaspoon butter
1 tablespoon peanut butter -- no sugar; optional
1 ounce oats, rolled (raw) (3/8 cup)
6 packets Equal sweetener
1/8 teaspoon vanilla extract
2 tablespoons nonfat dry milk powder
2 teaspoons nonfat dry milk powder
In saucepan, combine water, cocoa, salt, butter, and peanut butter (if using). Bring to boil. Add oats, stirring constantly, cook for about 30 seconds more. Remove from heat.
Add other ingredients and stir to combine.
Line plate with waxed paper. Drop cookies by teaspoonfuls onto waxed paper.
Set in refrigerator until firm. Makes 1 serving.
NOTE: The milk powder adds some protein to this, but I think I would also eat some additional protein with this if peanut butter not added. Good for breakfast or a snack. I only make one serving at a time – this is too good. I usually prefer this without the peanut butter, but it depends on my mood.
Debelli
07-10-2003, 08:42 AM
Thought this was a good one for those who can't find agave but choose to use brown rice syrup. AGAVE CAN BE SUBSTITUTED for it though! This came from the following site:
2/3 cup soymilk
2 tablespoons lemon juice
1 1/4 cups whole wheat flour
1/2 cup oat flour
1/2 cup brown rice syrup
4 teaspoons baking powder
1 teaspoon dried grated lemon rind (or 1 tablespoon fresh)
1 egg white
1 1/2 cups fresh or frozen blueberries
Topping:
1/4 cup quick-cooking oats
1 tablespoon toasted wheat germ
1/8 teaspoon ground nutmeg
2 teaspoons brown rice syrup
1. To make topping, combine oats, wheat germ, and nutmeg. Stir in the honey until the mixture is moist and crumbly. Set aside.
2. Combine the milk and lemon juice, and set aside for 2 minutes.
3. Combine the flours, brown rice syrup, baking powder, and lemon rind, and stir to mix well. Stir in the lemon juice mixture and the egg white. Fold in the blueberries.
4. Coat an 8-inch square pan with nonstick cooking spray. Spread the batter evenly in the pan, and sprinkle with the topping.
5. Bake at 350 degrees for 35-40 minutes, or until a toothpick inserted in the center comes out clean. Recipe yields 9 servings.
Debelli
07-10-2003, 08:44 AM
This came from the same site as the previous recipe. Sounds YUMMY!
MUSHROOM STROGANOFF
1 oz. Dried shiitake mushrooms
1 1/2 cups boiling water
8 oz. Medium or firm tofu
1/2 teaspoon salt
2 tablespoons lemon juice
2 tablespoons canola oil or safflower oil
1 tablespoon plus 1 teaspoon tahini (sesame seed paste)
2 tablespoons water or sesame oil
2 medium onions, finely chopped
1 lb. Domestic white mushrooms, thickly sliced (about 3 cups)
freshly ground black pepper to taste
1/2 teaspoon paprika
1/4 cup plus 2 tablespoons tamari sauce
1 teaspoon fresh thyme leaves or 1/4 teaspoons dried thyme leaves
2 tablespoons minced fresh dill weed or 1 teaspoon dried dill weed
3 cups cooked buckwheat groats, brown rice or buckwheat noodles
2 tablespoons minced fresh parsley
1. In a bowl, combine shiitake mushrooms and boiling water. Cover and soak for 1 hour.
2. Squeeze liquid out of mushrooms; cut off stems and discard. Slice caps as thinly as possible. Reserve mushroom-soaking liquid.
3. Combine tofu, salt, lemon juice, oil, and tahini in a food processor. Process until smooth; set aside.
4. Add onion; sauté until almost tender, about 3 minutes. Add sliced shiitakes and white mushrooms, pepper, and paprika; continue to sauté about 5 minutes. Add 1/2 cup reserved mushroom-soaking liquid, wine, and tamari sauce. Cover and cook over low heat 5 minutes.
5. Stir in tofu mixture, thyme, and dill weed. Cook until slightly thickened. Serve over hot groats, rice, or noodles. Garnish with parsley and additional paprika. Recipe yields 4 servings.
Debelli
07-10-2003, 08:50 AM
I found this on a website, someone took it from the book, LAURELS KITCHEN, which is a vegetarian cookbook and added their own notes.
PIZZA
This may be the easiest pizza crust recipe in the world, and it's tasty too! If you prefer a thin crust, use additional pans and don't cook the pizza quite as long. The sauce recipe comes from Laurel's Kitchen, with only minor modifications. I think it's wonderful on a pizza, but I don't recommend it for pasta.
Mix together:
4 cups wholegrain flour
¼ cup soy flour
2 tsp baking powder
2 tsp salt
Add:
1 1/3 cup water
½ cup oil
Knead briefly. Press into greased 12-in. by 18-in. greased rectangular pan or two 12-in. round pizza pans. Bake at 425° F for 15 minutes. Spread sauce on top and add desired toppings. (Nonvegans can add cheese, but personally I think it's better without.)
1 small carrot, grated
2 Tbsp (or more) chopped green pepper
1 bay leaf
1 tsp oregano
½ tsp thyme
¼ tsp basil
2 Tbsp chopped fresh parsley
Add:
2 cups fresh tomatoes, coarsely chopped
1 (6 oz) can tomato paste
1 tsp salt
¼ tsp sugar
1/8 tsp freshly ground black pepper
Simmer for half an hour. Remove the bay leaf.
Debelli
07-10-2003, 08:52 AM
Found this recipe on the LOW CARB FRIENDS Board, still don't understand where they thing SB is low carb:rolleyes:
HEARTY WHEAT BREAD (Sugar Busters)
Recipe By: Dottie
Categories: Breads & Things
1 1/2 cups whole wheat flour -- stone ground
1/2 cup oat bran flour
1/2 cup oats, rolled (raw) 1/2 cup unprocessed wheat bran
1/4 cup flax seeds -- ground into meal(about 1/2 cup meal)
1/2 cup cooked brown rice --optional
1 teaspoon salt
1 3/4 cups warm water
2 packets yeast
2 large eggs
Beat the eggs slightly and add to the warm water and butter.
Proof the yeast in this mixture for 10 minutes, then follow
bread machine directions for medium loaf/medium crust.
1355 Calories (kcal); 34g Total Fat; (21% calories from fat); 65g Protein;
218g Carbohydrate; 374mg Cholesterol; 2274mg Sodium
Debelli
07-10-2003, 09:02 AM
Absolutely NO CLUE where these came from, I've had them in my files forever, there's quite a few in this post!
CREAM CHEESE JELLO
Submitted By: YaYee
Serves: One, if your not into sharing
Prep Time: 5 minutes
Effort: Easy
Ingredients:
Large box of sugar free Jello
Chopped pecans (optional)
8 oz package of cream cheese
How to Prepare:
Mix Jello according to package directions. In a separate bowl whip the cream cheese until soft and fluffy. Add the jello mixture and chill. About 2 hours into the chilling you can add chopped pecans. This is really tasty. I prefer lime or strawberry jello.
Allow cream cheese to reach room temperature. Add baking cocoa, vanilla, and sweetener. Mix thoroughly until even in color and texture. Spoon onto wax paper and keep in the freezer. Great for those chocolate cravings!
Whip heavy cream until peaks form. Add all other ingredients and continue beating until all are well blended. Use spatula to scrape into a small bowl .Chill for at least 5 minutes - then enjoy
************
VANILLA ICE CREAM RECIPE - ZIPLOC
Submitted By: Trish in Ca
On: Aug-31-02_05:27_PM
Effort: Average
Ingredients:
1 tablespoon artificial sweetener
1/2 teaspoon Vanilla Extract
1/2 cup Heavy Cream
6 tablespoons Table Salt
3 cups Ice
1 Sandwich Sized Ziploc Bag
1 Gallon Sized Ziploc Bag
How to Prepare:
(No Ice Cream Maker Needed. It really works, trust me!!) In the sandwich sized Ziploc, combine the sugar substitute, vanilla extract and heavy cream. Seal the bag and shake lightly to mix ingredients. In the gallon sized Ziploc bag, add 3 cups of ice (or fill half the bag with ice)and add 6 tablespoons of table salt. Place the sealed sandwich sized bag into the gallon bag and seal the gallon bag. Shake the entire contents for at least 4 minutes (shake longer for harder ice cream). Once desired hardness has been achieved, remove smaller baggie and rinse thoroughly with cold water (if you miss this step, you may wind up with salty ice cream!) Recipe makes about a 1/2 cup of ice cream. I have doubled the recipe and it still works well.
************
RIDICULOUSLY EASY CREAMY JELLO
Submitted By: Christine
Effort: Easy
Ingredients:
1 Pkg. Sugarfree Jello (I used strawberry)
1/2 cup heavy cream
How to Prepare:
Simply prepare a package of Sugar-free JELLO as directed (I used strawberry), but in place of part of the cold water you add, use some heavy cream. I probably used somewhere between 1/3 and 1/2 cup, but I think any amount would work, it would just change the thickness of the cream layer. Pour into a bowl, pop it into the fridge, and as it chills, a creamy jello layer rises to the top and a clear fruit layer stays on the bottom. It was amazingly satisfying to my sweet-tooth. I imagine it would look pretty if one actually used a mold rather than a regular old bowl like I did.
Satisfying like ice-cream, and it took all of 5 minutes to make.
************
MOCHA FUDGE CAKE
Makes 2 servings._
Here's a scrumptious dessert for chocoholics in the Right Carbs:?:stage. Melting the chocolate in a microwave takes only minutes._
Preheat the oven to 350 degrees. Place the chocolate in a microwave-safe bowl and microwave on high for 2 minutes to melt. Stir in the coffee and sugar substitute.Beat the egg whites until stiff peaks form. Fold into the chocolate mixture. Spoon into 2 soufflé dishes (each 1-1/3 high x 4 inches in diameter or a single Pyrex bowl 3 inches high x 6 inches in diameter).Bake in the oven for 8 minutes and serve warm._
Helpful Hints
Buy high quality chocolate for best results.
Instant coffee can be used.
Makes 24 Named for the rock group Red Hot Chili Peppers, whose vocalist petitioned chef Mäni Naill, author of Sweet & Natural Baking (Chronicle Books), for a dairy-free peanut butter cookie.
1 cup whole-wheat pastry flour
1-1/2 teaspoons baking soda
1/2 teaspoon sea salt
1 cup unsalted, nonhydrogenated, smooth peanut butter, stirred well
3/4 cup liquid fruit juice reduction or fruit juice concentrate USE AGAVE
1 teaspoon vanilla extract
For Dipping
1 cup malt-sweetened chocolate chips *** see note below
1 teaspoon vegetable oil
1. Position oven racks in center and top third of oven and preheat to 350°F. Lightly spray two large baking sheets with cooking spray.
2. In medium bowl, whisk together flour, baking soda and salt. In second medium bowl, mix peanut butter, fruit juice reduction and vanilla with mixer on high speed until combined. Reduce speed to low and gradually beat in flour mixture just until a soft dough forms.
3. Using a level tablespoon of dough for each cookie, roll dough into balls. Place balls 2 inches apart on baking sheets. Using a fork dipped in water, press a criss-cross pattern into each ball, flattening to a 2-inch round.
4. Bake until tops are lightly browned, about 10_12 minutes. Halfway through baking, switch sheets on top and bottom racks. Cool cookies for 2 minutes on baking sheets, then transfer to wire racks to cool completely.
5. To dip, melt chocolate chips with vegetable oil in double boiler over hot water. Tip pan; dip cookie halfway into pooled chocolate. Place on baking sheet lined with wax paper; refrigerate 15 minutes until set.
From Sweet & Natural Baking (Chronicle Books) by Mäni Naill.
**I'd use either unsweetened carob chips, or one of the great high cocoa content chocolates we can have to do this
Beat egg whites until light and frothy, add cream of tartar and continue beating until whites are stiff.
Gradually add agave and beat until glossy.
Pile meringue onto cooled pie, spreading until it touches the edges of crust.
Bake in preheated hot oven (425 degrees) 5-6 minutes.
Debelli
07-10-2003, 09:09 AM
APPLE CRISP
4 cups peeled and sliced apples
1 Tablespoon lemon juice
1/3 cup flour
1 cup oats
1/2 cup agave
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 cup margarine
Spray pie pan with vegetable spray. Put apples in the pan. Sprinkle juice over apples. Mix all other ingredients together. Pour over apples. Bake at 375 degrees for 30 minutes or until golden brown. Yield 10 servings
Preheat oven to 350ºF. Lightly oil a 1-quart or 9 inch baking dish.
Steam the sweet potato pieces for a bout 25 minutes until tender. When they are cool enough to handle, remove the skins and mash with a potato masher or fork until completely smooth. Mash in remaining ingredients except the pecans.
Turn the mixture into the prepared baking dish. Decorate the top with pecans.
Bake for 20 to 25 minutes until the top is lightly browned.Makes 6 servings
Notes: If sweet potatoes are precooked, (either leftover baked or unsweetened canned) use 2 cups mashed. Recipe easily doubled for the holidays.
1 3/4 C. whole wheat pastry flour
1/2 t. salt
2 t. baking powder
1/2 t. baking soda
2 T. butter or margarine
3/4 C. buttermilk or soymilk
2 t. agave
Biscuit topping:
In a large bowl, mix flour, salt, baking powder and baking soda. Using a pastry blender or fork, cut butter or margarine into flour until mixture resembles coarse meal. In measuring cup, combine buttermilk or soymilk and agave. Add liquid to flour mixture, stirring with a fork to form a stiff dough. Add more buttermilk or soymilk if dough is too dry. Knead lightly in bowl, 3-5 minutes, until dough is no longer sticky. Turn dough out onto a lightly floured surface. Roll out into shape to cover casserole dish or cut into wedges. Lay biscuit topping lightly over filling. Bake until crust is golden brown and filling is bubbling. 20-30 minutes.
**Note: if you don't have agave go ahead and use honey, or brown rice syrup, it's a minimal amount and won't kill you!
Debelli
07-10-2003, 09:16 AM
This recipe came from the site: http://www.recipenet.org/health/recipes/veggie/cranberry_muffins.htm
CRANBBERRY-OAT MUFFINS
Yield:_ 12 large or 24 mini-muffins
1/2 c Chopped cranberries (raw)
-OR- blueberries
1/4 c Honey or maple syrup USE AGAVE
2 tb Unrefined vegetable oil
3/4 c Orange juice
1 c Oat Bran
1 c Whole Wheat Pastry Flour
1 tb Non-alum baking powder
Place berries, honey, oil, orange juice in blender and blend slightly._ Mix dry ingredients. Add liquid to dry and mix. Fill oiled muffin tins and bake at 400 F. for 20 to 25 minutes or until nicely browned. The smaller muffins rise better.
Debelli
07-10-2003, 09:19 AM
From the PRACTICAL KITCHEN website, here's two recipes:
NEBRASKA BRAN MUFFINS
Makes 30 Muffins
In a large bowl mix and let stand:
3 cups bran flakes (can substitute part All-Bran cereal)
1 cup boiling water
Beat in medium bowl and add to bran:
2 eggs
1 1/4 cups sugar or 1 cup honey USE 1 CUP AGAVE, or a bit less
2 cups buttermilk
1/2 cup corn or other oil
Sift together and fold into bran:
2 cups whole wheat flour
1/2 cup soy flour
2 1/2 tsp. soda
1/2 tsp. salt
Bake at 375F for 15 minutes in a greased muffin tin.
A variation of these muffins was developed for the
Nebraska centennial. The addition of soy is quite
fitting and increases the protein content. The
batter may be refrigerated in covered jars several
weeks. These are delicious with ricotta cheese
and honey.
~*~
ORANGE-SESAME MUFFINS
Mix together:
1 1/2 cups Whole Wheat Flour
1/2 cup Soy Flour
1 teaspoon Salt
1/4 cup Sesame Seeds, ground
2 teaspoon Baking Powder
In another bowl beat with an electric mixer:
1-2* Eggs
1/2 cup Yogurt or Buttermilk
1/4 cup Oil
1/2 cup Honey USE AGAVE
1 tablespoon Orange Peel, grated
Juice from 2 Oranges
Pour the mixture into the dry ingredients and stir
just enough to moisten them. Fill muffin tins 2/3 full
and bake at 350(F) about 20 min. or until muffins are
golden. This fairly sweet muffin goes well with a
light meal.
*2 Eggs make a much lighter muffin.
Debelli
08-14-2003, 09:54 AM
From the GHF Newsletter:
BLACK BEAN SOUP
Makes: 4 servings
Ingredients:
- 10 ounces dried black beans, washed and soaked overnight
- 6 cups water
- 1 medium onion, chopped
- 3 cloves of garlic
- 2 tomatoes, peeled
- 2 tablespoons garlic, minced
- 1 1/2 teaspoons ground cumin
- 1 tablespoon olive oil
- 1/2 cup non/lowfat yogurt or sour cream
Directions:
Drain the beans and combine with the water and half the onion in a 4-quart
pot. Bring to a boil over high heat. Add the 3 cloves of garlic. Reduce the
heat, cover, and simmer for 1 1/2-2 hours.
Blend together the tomatoes, second half of onion, minced garlic, and cumin.
Heat olive oil in a pan over medium-high heat, and add the tomato mixture.
Cook for 5-10 minutes, stirring frequently. Stir in 1 cup of the liquid from
the beans, reduce heat to medium low, and simmer for 15-17 minutes. Stir
into the beans, mix well.
Taste and adjust seasoning if necessary. Add 1-2 spoonfuls of yogurt or sour
cream to each serving.
Nutritional Information:
Serving size: 1 cup
Calories: 320
Fat: 3 g
Cholesterol: 3 mg
Carbs: 23 g
Protein: 11 g
Fiber: 5 g
Sodium: 140 mg
angehaley
08-29-2003, 11:31 AM
Matthew's Triscuit Snacks
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups Triscuits (crushed -- save half for
coating)
1 cup honey(agave)
1 cup raisins(dried apricots)
1 cup chunky peanut butter(nsa)
1/4 cup powdered milk
DIRECTIONS:
Mix ingredients together and form into balls. Roll balls in crushed Triscuits saved aside. Refrigerate at least one hour.
I plan on making this today... But have not tried yet... sounds yummy though
Debelli
08-29-2003, 07:36 PM
Found this on the ALLRECIPES.COM site. You can use the honey, it's a small amount, or you can easily sub agave in it's place.
1 Preheat oven to 350 degrees F (175 degrees C).
2 In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
3 In a large bowl combine flour, wheat germ and salt. Make a well in the middle and add honey and yeast mixture. Stir well to combine. Cover and set in a warm place to rise for a few minutes.
4 Roll dough on a floured pizza pan and poke a few holes in it with a fork.
5 Bake in preheated oven for 5 to 10 minutes, or until desired crispiness is
Debelli
09-02-2003, 09:44 AM
The following recipes came from the WALTONFEED.COM site:
Whole-Grain Crackers
Yield: 48 crackers
3 T Peanut butter or tahini
4 T Buttermilk
1/4 c Soy flour
1 T Oil
1 c Flour, whole wheat pastry
1 T Yeast, brewers
Combine wet ingredients. In a separate bowl, combine dry ingredients. Mix the two
thoroughly. Let the dough sit five minutes to absorb all the liquid. Add more flour or buttermilk (usually buttermilk) to make a dough pliable enough to work. Lightly flour a board, and knead dough enough to form a ball.
Cut dough in four parts, dust with flour, and roll out 1/16 inch thick. Cut crackers with a cookie cutter, and prick each cracker several times with a fork.
Place crackers close together on a greased cookie sheet, and let dry while the oven heats to 400 F. Bake crackers five to eight minutes. They burn quickly, so watch very closely after five minutes. Five is often enough, anyway. Pull the done crackers off the sheets if the thinner ones get to looking done while the thicker ones need time.
Cool thoroughly and store in airtight plastic bags. Also can be frozen
**************
Homemade Graham Crackers
3 c Whole wheat flour*
1/2 t Salt
1/2 t Baking powder
1/4 t Cinnamon
6 T Butter
1/2 c Honey (USE AGAVE INSTEAD)
* This recipe was way too wet, experiment with slowly adding more flour. Sift
together flour, salt, baking powder, and cinnamon into a bowl. (this note is a message of the person who's recipe this is and is NOT my direction).
Melt together the butter and honey (agave). Pour into dry ingredients
Mix with a fork, then push the dough together with your hands. Don't knead or over mix. Place the dough on a well-floured surface, and roll it with a well-floured rolling pin to 1/8 inch thick. Cut rectangles (approximately 1 1/4 x 3 inches) with a knife, and prick them with a fork.
Place on a lightly-greased baking tray, and bake for just 10 minutes in a 375 degrees F. oven. Cool on a rack.
-- *Way too wet. Had to add a lot more flour. They were excellent though. --
****************
Oat Crackers
1 1/2 c Rolled oats
1 c Flour
1/2 c Wheat germ
1/2 ts Salt
1/3 c Oil
2/3 c Water
Mix dry and wet ingredients separately. Then combine them together. Roll out
dough 1/8 inch thick onto an oiled cookie sheet. Score and bake at 325F for 25 to 30 minutes
Debelli
09-02-2003, 09:48 AM
Oats Pancake
1 cup whole-wheat flour
1 cup rolled oats
1/2 tsp. sea salt
2 cups soy milk or water
2 T. canola oil
3 T. agave
1/2 T. vanilla
Mix all ingredients together in bowl. Blend until smooth and empty into bowl. Lightly oiled skillet and heat on medium high. When hot, pour 1/4 cup portion of batter onto skillet, Quickly spread with bottom of measuring cup. When edges are cooked and bottom is golden brown on both sides.
Debelli
09-02-2003, 09:50 AM
Haven't tried this one but modified it to be SB LEGAL
Brown Rice Treats
1/4 cup carob powder
1/4 - 1/2 cup soy milk powder (can use other powdered milk)
1/3-1/2 cup agave
1 cup pure peanut butter
4 cups brown rice crispies
Thoroughly mix carob powder and milk powder into agave. Stir peanut butter into this. Add rice crispies. Press into 9 x 13 cookie sheet. Chill for 1 hour, then cut into bars. Keep it in the refrigerator always.
Beat eggs. Add agave and vanilla extract. Stir to mix in honey, then add milk slowly, stirring to mix. Add nutmeg and pinch of cloves. Pour into ovenproof baking dish or individual custard cups.
Place in pan of water about one-half to three-quarters full. Bake for 45 minutes or until firm to touch. Allow to cool.
Serves 6-8
Debelli
09-02-2003, 10:29 AM
Rice Pudding
4 tablespoons uncooked basmati (or short-grain) brown rice
3 cups milk
dash salt
dash nutmeg
1/3 cup agave
Mix all ingredients together in a pan. Simmer 2 hours, uncovered. Do not allow to boil. If too thick when done, the pudding may be thinned by adding a little cream or milk.
Serves 4
Debelli
09-02-2003, 11:01 AM
From WHOLELIFE.COM site:
Kim’s Spinach Triangles
3 packages frozen chopped spinach, 300 grams each
1-1/3 cups diced onion
2—3 cups sliced mushrooms
salt and pepper to taste
2 beaten eggs
1/2 lb. feta, crumbled (250 grams)
1/3 cup whole wheat bread crumbs
1 tsp. dried dill
pinch nutmeg
1/4 cup butter
1 package phyllo pastry (use whole wheat or spelt if possible)
Cook and drain chopped spinach and press out moisture. Saute onions, mushrooms, salt and pepper if using. Add eggs and cheese. Mix in crumbs. Add spinach and heat mixture through. Remove from heat. May place in fridge to use later in the day. Follow directions on phyllo package regarding thawing and using. Use 2 sheets at a time and brush melted butter on about 3 inches of each short edge of each sheet. With a sharp knife, score into 4 long strips. Place 1—2 tbsp. of filling on end of each strip and roll into triangles as shown on package. Bake at 425º F until lightly browned. Or freeze on wax paper in a single layer, place frozen triangles in a container and bake frozen at 350º F until lightly browned, about 15 minutes. –Contributed by Kim Cook
****************
Wendy’s Spinach Pie
2 -1/2 lbs. fresh or frozen spinach
1-1/2 tbsp butter
2 medium onions, chopped
4 large eggs, beaten
2 tsp. dill
1 heaping tsp. paprika
2—3 garlic cloves, chopped fine
8 ounces Feta cheese (may use Vegan rella)
8 ounces warm milk (rice or soy are fine)
1 lb. phyllo pastry (use spelt or whole wheat and follow directions on package for thawing and using)
Olive oil
Prepare spinach. If using raw, chop into thin strips, sprinkle with salt and leave 1 hour. Squeeze out excess water. Saute onions in butter. Beat eggs and add onions, spices, garlic and cheese. Combine this with spinach. Add milk to mixture to make it creamy but not runny. May not need all of the milk. Brush 2 sheets phyllo with oil. Line 9 x 13 pan with 5 sheets (2 layers of phyllo each) so it overlaps up the sides of pan, one half in the pan and one half out so this overlay will make a cover as a topping. Oil each layer as you go. Pour in the spinach filling. Fold the double pastry sheets up over top to form a sandwich. Place 5 more sheets on the pan top, all oiled. Pour 2 tbsp. oil over top and brush. Sprinkle water on edges of pastry to prevent curling. Score the top. Allow pie to settle 1 hour before baking. Bake at 350º F for 35—40 minutes. Serve. Also good cold. —Contributed by Wendy Schindel
Debelli
09-27-2003, 12:38 PM
Got this recipe off the BAKESHOP USA website, haven't tried it but it looks good. There is such a small amount of banana in this recipe I felt that since you aren't going to be eating all of it (or at least you shouldn't) that it wouldn't have any effect on us:D
Please let me know if anyone tries it!
BANANA BREAD
3/4 cup Buttermilk
1/3 cup Banana -- mashed
1 1/2 Eggs
1 1/2 tablespoons Vegetable oil
3 tablespoons Honey USE AGAVE!
1/3 teaspoon Salt
1/3 teaspoon Cinnamon
1/3 teaspoon Baking soda
1 1/2 tablespoons Vital gluten -- to 3 tbls
2 1/4 cups Whole wheat flour
3/4 cup Oats
1 1/2 teaspoons Yeast
Add ingredients according to manufacturer's directions
. Medium color setting. Makes 1-1/2 lb loaf.
_NOTE: Watch the dough as the banana may affect the moisture.
Debelli
09-27-2003, 12:54 PM
Found this on another website, from a book titled NATURAL MEALS IN MINUTES. Thought it sounded good!
FOCACCIA
- Bread Mixer
This popular flatbread is full of possibilities!
1 1/3 cups water
2 tablespoons applesauce or canola oil
3 tablespons honey USE AGAVE
1 teaspoon salt
3 tablespoons vital wheat gluten flour
3 2/3 cups whole wheat flour
1 tablespoon active dry yeast
In mixer bowl, combine water with applesauce or canola oil, honey, and half or combeind flour mixture. Mix on high for 4 minutes. Add remaining flour (and additional water if necessary), and mix until dough forms a ball that pulls away from the sides. Let rest 5 minutes. Turn onto floured board and knead 1 minute.
With your thumbs, make a hole in the center to form a dounut shape and place in a mixing bowl that has been sprinkeld with a little flour. Cover with plastic wrap and rise until doubled.
Place dough on a lightly floured board; roll and stretch into an 8" circle, about 1/2" thick. Place on baking sheet sprinkled with cornmeal and set aside to rise until puffy, about 10 minutes. Spritz with cooking spray and sprinkle with coarst salt or one of the toppings below. Just before baking, press fingertips into the dough to make deep dimples.
Bake in preheated 400 degree F oven for 15-20 minutes, or until golden brown. Tear into chumks or serve in wedges.
Cal 217, Fat 1/1g/4%, Carb. 48g, Fbr. 7g, Pro. 8g
Toppings (to cover 2 flatbreads):
Onion
1 tablespoon butter or olive oil
1/2 teaspoon fresh or dried parsley
1 large yellow or white onion
black pepper to taste
Separat onions into rings and saute in butter. Arrange on flatbread. Sprinkle with parsley and black pepper.
Garlic-parmesan[.color]
1/4 cup dried parmesan cheese
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
Combine and sprinkle on flatbread.
Black Olive (definitely NOT low-fat!)
1 cup sliced black olives
3/4 cup chopped tomatoes
1/2 teaspoon chili powder
1/4 teaspoon cumin
balck pepper to taste
1 cup shredded cheese (optional)
Arrange olives and tomatoes on flatbread. Sprinkle with combined spices. Top with cheese, if used.
[color=crimsonRed Pepper
7 ounce jar roasted peppers, drained
1/2 cup green onions, cut into 1/2" pieces
Arrange sliced peppers and onions on flatbread.