Sugar Busters July/aug/sept 2003, Third Quarter Recipe Board

You're on Page 3 of 3
Go to
  • 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.

    Whole Wheat & Honey Pizza Crust

    1_(.25 ounce) package_active dry yeast
    1_cup_warm water
    2_cups_whole wheat flour
    1/4_cup_wheat germ


    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
  • 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
  • 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.
  • 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.
  • Egg Custard

    5 eggs
    3/4 cup agave
    1 teaspoon vanilla extract
    2 cups milk
    1/2 teaspoon nutmeg
    pinch ground cloves

    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
  • 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
  • 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
  • For those with a breadmaker...
    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

    Please let me know if anyone tries it!


    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.
  • Found this on another website, from a book titled NATURAL MEALS IN MINUTES. Thought it sounded good!


    - 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):


    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.


    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[/color]

    7 ounce jar roasted peppers, drained
    1/2 cup green onions, cut into 1/2" pieces
    Arrange sliced peppers and onions on flatbread.