Wednesday, August 17, 2011
Thursday, August 11, 2011
once a month cooking
more recipes - vegan
Raw and Vegan Snacks
By Cassidy Barbeau (Pura Vida Pantry Cookbook)
July 18, 2011
You might think that the terms “raw” and “vegan” don’t lend themselves to describing scrumptious children’s treats. It is not only possible but easy to feed your children nutritious, delicious, wholesome snacks that you will love to make, and they will love to eat!
I never thought too much about eating this way until I became a mother. Processed foods were an everyday part of my upbringing, but I wanted something better for my kids. It set me on a path of creating healthy snacks and goodies that help build healthy bodies, fuel my kids on the playground, and balance out their emotions.
Few things pump me up as much as watching my kids chow down on Bliss Balls, beg for Superhero Pudding, or ask me if they can help make a batch of PB Chewy Bars. Raw, vegan and vegetarian treats are my passion, and with all the nutrition they provide for the whole family, they are also a guilt-free pleasure!
We live in the beautiful tropical paradise of Costa Rica, and I have an array of glorious fresh produce at my fingertips. But these recipes can be made using ingredients readily available to most home cooks.
Banana Cream Pie Smoothie
2 big, ripe bananas
2 TBSP soaked chia seeds
1/2 Cup Macadamias
1 Cup Almond Milk
2 Tbsp Coconut Shreds
2 Tsp Organic Vanilla
2 Tbsp Maple Syrup or Agave
2-3 Ice Cubes
2 Tbsp Slivered Almonds or Chopped Walnuts for "Crust" Topping
Dash of Cinnamon
Soak your chia seeds in 1/4 Cup water or almond milk. Allow them to form a gel which will give your smoothie a custard-y taste. Pour almond milk in the blender, then add all ingredients except for the last 2. Blend until creamy & thick. Pour into fountain glass and sprinkle nuts on top. Add a dash of cinnamon & voila! A creamy Banana Cream Pie Smoothie! This is a fun one to make during kid's birthday parties, and allow the kids to express their individuality via an array of different toppings!
Variation: Add a couple tablespoons of cocoa powder to make it a chocolate banana cream pie smoothie!
Different toppings for a Children's Banana Pie Smoothie Party include: Fresh Fruit, Chopped Walnuts & Macadamias, Slivered Almonds, Granola, Wheat Germ, Chopped Dates, Shredded Coconut.
Hint: Use a Tbsp of fresh beet juice to dye the coconut shreds pink, spinach juice to dye them green, blueberries to make blue shreds, etc. This makes the party more exciting!
Bliss Balls
My raw Bliss Balls are my favorite sneaky trick to getting my strong-willed 5 year old Paisley to willingly eat more fruit in her lunch. Bliss Balls are packed with protein from the almonds, and full of fiber from the dates, which also provide energy-fueling carbohydrates and have more potassium than bananas. These bliss balls resemble fudge, at least to my vegetarian babies.
1.5 cup almonds
1/2 cup cocoa
2 cup dates
2 tsp coconut, plus more for rolling (optional)
enough water to make it sticky
Grind nuts in a food processor. Add in dates, cocoa and coconut. Blend until mixed, then slowly add in water until the mixture is sticky but stays together. Roll into golf ball-sized balls, and cover with shredded coconut. These remain fresh in an air-tight container for a week.
Superhero Pudding (raw)
Chia seeds add a custard-like texture to smoothies and are fabulous when added to granola and oats in the mornings. They’re an incredible source of calcium, phosphorus, magnesium, potassium, iron, zinc, & copper. Chia seeds contain 6 times more calcium, 11 times more phosphorus, and nearly 5 times more potassium per 100g serving of cow’s milk. They also boast 6 times more iron per 100g than spinach, and a super high protein composition (19-23%).
2 ½ TBSP Chia Seeds
1.5 Cups Almond Milk
1 TSP Vanilla Extract
1 liberal Dash Cinnamon
2 TBSP Honey or Maple Syrup
Dash Sea Salt
Simply mix all ingredients in a bowl, and let is sit for about half an hour. At first it will seem like liquid, but soon the chia seeds will be hard at work absorbing all the milk. Fluff with a fork every so often and you will be surprised when a gelatinous mixture appears. Once you try this, you may not go back to rice pudding ever again!
Raw-But-For-the-Pita Pockets
This is a favorite in my daughter’s lunch. I am not the biggest fan of bread, but pita bread has some noteworthy nutrients, including being an excellent source of thiamin, riboflavin, niacin and folate. It also packs well in a lunch.
1 pita (whole wheat, spelt, or other whole grain)
¼ Cup Cashew Ricotta
3 TBSP Sunflower Seeds
1 half avocado, sliced in long strips, and or apple, sliced
Drizzle of Honey
Cut pita in half, add ¼ cup cashew “ricotta cheese” (recipe below) to each half. Sprinkle sunflower seeds on top, then layer an equal amount of sliced avocado and/or apple inside each pita pocket. Drizzle a bit of honey on top the apples and pack away for the lunchbox, or serve right away.
Cashew “Ricotta Cheese”
You may want to make a double batch of this cashew ricotta as it keeps for several days in the fridge and is a delicious dip paired with veggie sticks or crackers.
1/2 cup cashews
1 small garlic clove
dash sea salt
1 1/2 tsp. olive oil
1.5 tbsp. lemon juice
Soak 1 cup of cashews in 1 cup of water for about 30 minutes. Drain and rinse cashews, then add them, along with one garlic clove and a dash of sea salt into the food processor.
Pulse for about 20 seconds, then add in 1 tbsp olive oil, and 3 tbsp lemon juice. Continue to pulse, adding a teaspoon of water as needed to achieve a chunky, ricotta-like texture.
Sweet Snowballs
Excellent in a school lunch, great as a sweet snack, they make a lovely party plate, and are perfect for packing on the road. Full of protein, these treats are always a hit.
1 Cup Cashews
1 Cup Almonds
¼ Cup Maple Syrup
1 Cup Pitted Dates
2 TBSP Peanut (or other nut) butter
1 TBSP Soy Sauce
2 TBSP Vanilla Extract
Dash of cinnamon
Shredded Coconut for rolling in “snow”
Grind all the nuts into a powder in your food processor. Add in dates, maple syrup, soy sauce, peanut butter, cinnamon, and vanilla. Process until thoroughly blended. Roll the mixture into a ping pong sized ball & coat them in either shredded coconut ‘snow’! Sweet Snowballs store in the fridge for weeks in an airtight container. I almost always make a double batch.
PB Chewy Bars
Here is a variation of my famous “PB Chewies” which have gone over so well with many a different crowd of people, children and adults alike! Easy to make, packed with nutrients, fiber, protein and vitamins, and definitely satisfy a sweet tooth.
These are my daughter Paisley’s favorite lunchtime snack, and they are also named after her. Super fun to assemble and a spectacular activity to do with the kids. They store easily in the fridge for a week or more.
¾ Cup Granola
2 TBSP Maple Syrup
½ Cup Sunflower Seeds
½ Cup Raisins
1 Cup Carrot Pulp from the Juicer or ½ Cup Shredded Carrots
2 TBSP Wheat Germ
2TBSP Flax Seeds (Preferably ground so you absorb all the nutrients)
1.5 Cups Peanut Butter
¼ Cup Shredded Coconut (Optional)
Combine everything except the peanut butter in a mixing bowl and thoroughly blend. Once mixed, add in the peanut butter and make sure it is all blended completely. Press batter into a loaf tin or an 8x8 cooking dish. Refrigerate, then cut into bars & enjoy!
Peanut Butter Pinwheels (raw)
This is an especially scrumptious treat, 100% raw, and not only great in the lunchbox, but fun for anytime snacking. I use a food dehydrator to make the fruit leather—a worthwhile investment if you’re thinking of adding more raw foods to your daily life. But you can also make fruit leather in your oven by setting your oven to the lowest possible temperature and leaving the oven door slightly ajar. Drying time varies depending on variables such as humidity, but it generally takes 4-8 hours.
2-3 Bananas
1 cup Coconut Water
1 cup De-stemmed Strawberries
10 Blueberries
1 TBSP Honey
2 TBSP Flax seeds, ground
Blend all ingredients into a smooth, creamy mixture. Pour onto a Teflex sheet and dehydrate at 115 degrees for 10-12 hours or until dry, no longer sticky, but leathery. Peel from teflex and set on a large plate.
Spread homemade nut butter (or store-bought in a pinch) along the surface of the fruit roll. Then roll it into a long cylinder, and cut in individual slices. Set upright on a plate and notice how pretty they look, aside from being tasty, nutritious, and energizing snacks.
Cassidy Barbeau is a writer and creative artist living out her dreams in the pura vida paradise of Costa Rica. The author of one travel adventure book & 2 vegetarian & living foods cookbooks, she continues to be inspired by her pursuit of bliss and has a knack for sharing her zest for life with those around her. Cassidy, her 2 enchanting children, and very supportive husband, are all committed, if not lifelong, vegetarians. A vigorous passion for food and a burning desire to create keep her delectable dishes unique yet simple to prepare. She is currently working on a recipe book geared primarily towards healthy, easy, raw & vegan recipes for children. You can find her fan page at Pura Vida Pantry on Facebook, email her: Puravidapantry[at]gmail.com or better yet, support her endeavors by buying her best selling Pura Vida Pantry Recipe Book here.
actation Banana Bread
1 cup peanut butter
1/2 cup oil
1 cup honey (more if you have a super sweet tooth)
2 eggs
2 cups mashed banana
4 cups flour
1 cup oats
2 tablespoons baking powder
2 tablespoons brewers yeast
2 tablespoons flaxseed meal
1 teaspoon kosher salt
1 cup freshly chopped nuts
Preheat oven to 350 (baking time varies from oven to oven.)
Combine PB, oil, honey, eggs, and banana in a medium bowl. In a seperate bowl mix flour, oats, baking powder, flax seed meal, yeast, salt, and nuts. Mix wet ingredients into dry a cup at a time. When well combined pour into bread loaf pans (lightly greased if non stick). Bake until a tooth pick inserted into the center comes out moist but clean. Turn bread out of pans and cool until you can't stand waiting any longer. Wrap any unused loafs in foil or paper and seal in plastic freezer bag and freeze for later use.
Banana chocolate chip lactation cookies
1/2 cup (1 stick) plus 6 tbs softened butter
1 very ripe, very brown banana
3/4 cup packed dark brown sugar
1/2 cup sugar
2 eggs
1 tsp vanilla
1 1/2 cups All perpose flour
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
1 cup "quick and easy" steal cut oats
3 cup old fashioned oats
1 bag milk chocolate chips
1 cup chopped walnuts
* preheat oven to 350 F
* In a large bowl, beat butter, banana, sugars on medium speed until creamy
* Add eggs and vanilla, beat til creamy
* Combine the flour, baking soda, cinnamon, and salt, add in 3 batches, mixing well.
* Add oats, chocolate chips, nuts mix well
* Drop dough by rounded tablespoon full onto ungreased cookie sheet
* Bake 8-10 minutes or until light golden brown. Let cool on pan 1 minute, move to wire rack.
For Bar cookies bake 30-35 minutes in ungreased 13x9 inch metal baking pan
Chocolate chip oatmeal Lactation cookies
Tuesday, August 9, 2011
lots of recipes from Breadbeckers forum
True French and Itailian breads contain 5, and only 5 ingredients.
6 cups-freshly ground Hard White Wheat
2 cups-warm water (100 degrees)
1/3 cup Olive Oil
3 Tbsp yeast
1-1/2 tsp-salt
There are a few other ingredients that we will use on the outside, to make a crunchy crust.
1-egg white
1 Tbsp cornmeal
1-Tbsp water
In your mixer on low-med, using a dough hook, starting with the water, add water, oil, yeast, salt and 2 cups of the flour. When this is mixed, add remaining flour, 1/2 cup at a time, until a smooth doughball is formed. It should not be sticky. Knead the dough for 8 minutes, and allow it to rise until doubled.
Punch the dough down and turn out onto a floured work surface. Divide the dough in half and allow to rest for another 10 minutes.
Roll each half into a rectangle, about 1/2" thick. Roll long-wise into loaves. Moisten the edges with water and seal. Taper the ends.
Grease a large baking sheet and sprinkle with the cornmeal. Place loaves seam-side-down on the cornmeal and baking sheet. Beat the egge white with 1 tbsp of water and brush the loaves with it. With a sharp knife, make 3 or 4 diagonal cuts across the top of each loaf, about 1/2" deep. Cover the loaves with a damp cloth and allow to rise once again until nearly doubled (around 30-40 minutes). Pre-heat oven to 375 degrees.
Place loaves into the oven and bake for 20 minutes. If you want the crust even crunchier, you can periodically mist the loaves with water from a sprayer as they bake. Remove them and brush once again with the egg mixture. Return the loaves to the oven and bake until bread tests done (usually around 20 more minutes). The loaves should sound 'hollow' when thumped.
Remove loaves from oven, place on cooling racks and allow to cool.
For Italian Bread, brush loaves with melted butter while still warm, and sprinkle poppy or sesame seeds on top.
There are a few tricks to making certain styles of bread. One is to place a pan of water in the bottom of your oven while baking. This makes absolutely wonderful tall, moist loaves. Another trick is to use oven bricks.
Congratulatons! You have just created classic old-world French and Italian Bread, suitable to grace the table of any restaurant in the world!
Here is the recipe for the Taste Of Home Sourdough French Bread (pardon my tears of outrage).
This is adjusted for use with fresh ground hard white winter wheat.
In your mixer, dissolve yeast in 1/2 cup warm water. Add the rest of the water, oil, honey, salt, Sourdough Starter,and mix well. Add the flour a cup at at time until you get a nice ball of soft dough. Knead on medium speed for 8 minutes. Cover and allow the dough to rise until doubled, about 1 to 1-1/2 hours.
Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each into a 12-in. x 8-in. rectangle. Roll up, jelly-roll style, starting with a long side; pinch ends to seal. Place, seam side down, on two greased baking sheets; tuck ends under. Cover and let rise until doubled, about 30 minutes.
With a sharp knife, make four shallow diagonal slashes across top of each loaves. In a small saucepan, combine water and cornstarch. Cook and stir over medium heat until thickened. Brush some over loaves. Bake at 400° for 15 minutes. Brush loaves with the remaining cornstarch wash. Bake 5-10 minutes longer or until lightly browned. Remove from pans to wire racks to cool. Yield: 2 loaves. Sourdough Starter
In a large glass jar or crockery pot, dissolve yeast in water. Add flour; beat until smooth. Let stand overnight at room temperature. Cover loosely and refrigerate for 5 days, stirring each day. On the fifth day, add sugar, water and milk. Refrigerate, stirring daily, for another 5 days before using. Starter may be kept in refrigerator indefinitely. Always replace unused portion with equal amounts of flour and water. Yield: 6 servings.
I do not use yeast in my sourdough starter. That is cheating. I leave my lids loose so air can circulate, bringing in the natural yeast spores present in my local. That's what makes sourdough bread so cool is the different local tastes because of predominate yeast varieties. That's what sourdough is all about. But that is just my opinion.
Personally don't like this recipe because it cheats several times. True sourdough bread uses ONLY sourdough starter for leavening. Adding yeast to it is like putting a mustache on the Mona Lisa. And true French Bread does not use sourdough starter. This is just sourdough bread in a long shaped loaf. So it bugs me on two levels. I can't help it. I am a culinary purist.
But that's just me. If you like it, then by all means, enjoy...with my complete blessings. That's the neat thing about kitchens......when you're cooking...you are the ultimate authority
3-1/2 cups freshly ground Hard White flour
1 cup warm water (aprox 120 degrees F)
4 Tbsp brown sugar or succanat
2 Tbsp yeast
2 tsp salt
1 egg, beaten with 1 tsp water, for egg wash
Couse Sea Salt for sprinkles
In addition, you will want to boil 3 cups of water with 4 Tbsp baking soda disolved in it.
Mix warm water, sugar, yeast, table salt and the flour in your mixer. Mix until it forms a smooth ball.
Divide the dough into 6 or 8 pieces. Make each piece into a rope aprox. 18+" and tie into pretzel shape. Allow to rise until double in size.
Boil the water and baking soad mix on top of the stove. Drop each pretzel in the water (one-at-a-time) and boil for 1-2 minutes a side. Remove it and drain. Place in a greased baking sheet. Repeat for all the pieces. (this is critical).
Brush each pretzel with the egg wash, lightly sprinkle course sea salt on each and bake in a 400-450 degree oven to 10-12 minutes, or until nice and dark brown.
Place on a cooling rack to cool. Serve with Pretzel Dip.
Pretzel Dip:
1 cup Mayonaise or Salad Dressing
5 Tbsp mustard
5 Tbsp sugar, honey or succanat
1 tsp Worchestershire Sauce
1/2 tsp Garlic Powder
1/2 tsp Onion Powder
Mix all ingredients together completly until smooth. Refrigerate any left over sauce.
There are 2 types of dumplings. This recipe works for both.
This will make enough for a 4 Qt. batch of chicken and broth.
I am assuming you know how to prepare the chicken and broth, so I will just give you the dumpling recipe.
2 cups-freshly ground soft white wheat.
1 tsp-Baking Soda
1 tsp-Baking Powder
1/2-tsp salt
3 Tbsp-shortening, lard, margarine or butter. Olive Oil can also be used.
Aprox. 3/4 cup-Whole Buttermilk (not reduced or lowfat). If you don't have whole buttermilk, allow 3/4 cup of whole milk to warm to room temperature, then stir in 1 tsp of vinegar. Allow to set for 5 minutes, or until the milk curdles. Use this in place of buttermilk. And for the ultimate fluffy baked goods, next time your milk goes sour, don't throw it away, use it in place of buttermilk. Sour milk is the best for baking.
Mix the dry ingredients and sift them together at least 3 times (this assures that no one bites into a large chunk of Baking Soda, or Baking Powder). Cut in the shortning, oil or margarine until it has the consistency of very course meal. Add the buttermilk a little at a time, until the dough forms a soft ball. Turn out onto a flat, floured surface and knead 4 or 5 times. NO MORE THAN THIS. You just want to be able to handle the dough, not make it stiff.
Now, it is decision time. To make drop dumplings, pat the dough out to 1/4" thickness, and pinch off 1-1/2" pieces. Drop them immedeatly into the boiling broth (one-at-a-time).
To make cut dumplings, roll dough out to 1/4" thickness and cut into 3" x 1" strips. Drop into broth (one-at-a-time). Cook dumplings for 8-10 minutes.
If you stir the broth periodically while the dumplings are cooking, it will keep them from sticking to each other.
The secret to good dumplings is the same as for biscuits. The less you handle them, the more tender they will be.
If you don't already know, these dumplings work well with other types of meat as well. You can use the same recipe as for chicken, but substitute beef, or pork, and the appropriate broth for the type of meat. Try it sometime for something different.
Combine: 2 1/2 cups soft white wheat flour
2 tsp. baking powder
1/2 tsp baking soda
1/2 tsp. salt
Bon Apetit!
Bon Apetit!
Bon Apetit!
Oh gosh, I love this recipe!! I make the pies, prick and do the egg wash, then freeze unbaked on a cookie sheet then move to a ziplock. Then I bake them from frozen until brown and bubbling - it doesnt take much longer than cooking them from fresh. It makes enough for at least 3, usually 4 meals (for 2 adults and a toddler)
I haven't tried different flours but I'm sure it could work....but honestly? I love the pastry just the way it is -- it's kind of decadent with all that cream cheese and butter. And it's the easiest pastry I have ever rolled out, it's just lovely.
My top two tips: homemade broth is a must, it absolutely makes it. Also, the leftover pastry makes very amazing turnovers - try it with chocolate chips or jam. Oh.My.
Whole Wheat Pizza and French Bread recipe
COMBINE WET INGREDIENTS:
1 1/4 C hot water*
1/2 C milk*
3 TBSP light olive oil*
2 TBSP honey*
*For French Bread, omit the oil, honey, and milk, and use 1 3/4 C water.
COMBINE DRY INGREDIENTS:
1 TBSP lecithin
2 tsp yeast
2 tsp salt
1 tsp gluten
4 1/2 C freshly milled Hard White wheat flour
Then pour the wet ingredients onto the dry and knead with a spatula. I usually mix mine by hand in a large bowl. Using a hearty spatula, knead by folding the dough over itself toward the center while turning the bowl. Do this about 3-5 minutes or until the dough is elastic. (You can use a mixer if you like, I just find it's easy this way and dirties less dishes.) Cover and let rise 20-30 minutes in a warm place.
Pizza: When the dough is ready... Rub a little olive oil on your rolling pin. On a large, flat surface (I use a big glass cutting board), roll out the dough to around 1/4" thick or maybe less (depending on how thick you like your crust--remember, it will rise a bit when cooking). Take your pizza stone, flip it over so that the cooking surface is toward the dough. Use it as a template to cut a circle with a pizza cutter. Set the stone aside and sprinkle it with cornmeal. Take excess dough cut from the edges and put it back in the bowl to keep warm (I use this dough to make 2 baguettes or 6 dinner rolls). Using your scraper, transfer your circle of dough to the stone, sticky-side up. Using a pastry roller, roll out the dough a little more to desired thickness, maintaining round shape. Roll up and seal the edges of the crust to desired size. (Be careful not to let the cornmeal come in contact with the part of the dough you are rolling over to make the edges of your crust. They won't seal if it touches the cornmeal.)
French Bread: Shape dough into two or three baguettes. Roll the bottom of the loaf in cornmeal, and place on a baguette pan (the Beckers sell two sizes). Using a sharp knife with a serrated edge, make three slashes along the top of the crust. Allow the loaves to rise for 35-50 minutes, depending on how dense you want your bread. The longer you let it rise, the less dense it will be. But beware: this dough will only get so high, then it will collapse and not recover.
From here, you can go for a crusty crust, or a chewy crust. For a crusty crust, preheat your oven to 450 and put a stone dish in the bottom. (An iron skillet will also work, but this is bad for the skillet.) When the oven is ready, put your bread on the middle rack in and immediately throw some ice on the stone or skillet. Close up the oven and bake for 5 minutes. Turn the oven down to 400 and bake 10 more minutes or so, depending on your oven. You can try various methods such as occasionally spritzing your bread with water while it cooks.
For a chewy crust, try the same thing with the ice on the stone, but before putting your bread in to bake, brush the crust with a mixture of egg whites and water (1 egg white/1 T water, whisk). Brush the crust with this mixture again 5 minutes or so before the end of baking.
Try any combination of the above and see what works best. This is as far as I got before skipping the ice and just brushing the egg white & water mixture on the crust.
This makes great bread for bruschetta.
Monday, August 8, 2011
Pasta recipe
12 oz. fresh ground Durum, Hard red, or Hard white wheat.
3 eggs, beaten
1 tsp salt
1 tbsp Olive oil
A very small bit of water, sprinkled in with your hands, if needed.
1. Sift flour and salt together. Pour the flour/salt mix onto your work surface. Make a well in the center of the pile of flour and pour in the eggs and olive oil. with the tip of a fork, bring the flour gently into the egg/oil mixture until you have a stiff, but not too sticky dough. Sprinkle water sparingly on the dough if it appears too dry, but go easy with it. The dough should just barely make a ball.
2. Flour your hands and knead the dough for about 5 minutes, or until it becomes smooth and elastic. Wrap it in cling flim, a sealed baggie or a sealed air-tight container and let it rest for at least 1 hour.
3. When ready to make pasta, cut the dough into 4 pieces. Squeeze the dough into a rectangle roughly the same width as the pasta machine, and dust with flour. Set rollers on your machine to the thickest setting and pass the dough through. Fold it into thirds and pass it through again. Repeat this 3 or four times, then start sending the dough through progressivly thinner settings until you reach #5 (about 2mm)
4. Now, either use the dough as is for lasagne or raviolli, or pass it through spaghetti or fettucini rollers. Place cut pasta on a pasta rack or hang on a wooden spoon to dry for 10 minutes or so before cooking.
Variations: For Wacky Fettuccini (or Spaghetti), make in 2 batches. Add powdered spinach to one batch, and powdered tomato to the other. You get cool red and green pasta that tastes like spinach and tomato.
Even if you are using a machine, the ingredients should work. I've used several machines over the years and was never happy with the result. I've gone back to the old-fashoined hand kneading and hand rolling/cutting it. My hand-cranked pasta machine is a MARCATO, made in Italy. I've had it for about 20 years. It works everytime.
I hope this helps you somewhat. I've been a chef for most of my adult life, and pasta, like so many other things, is more of a technique, than just a collection of ingredients. It's more of an art than a science, which is why I do most of my bread and pasta stuff by hand. I've never seen a machine that could match the consistancy of a skilled culinary artist.
Good Luck and Bon Apetit!
bread recipes and such
1½ C hot water (but not too hot!)
1/3 C olive oil
1/3 C honey
1 egg
4 ½ C freshly-milled hard white wheat flour (mill 3 C grain) or a mixture of grains (mill 2 C hard white, ½ C hard red, ½ C spelt, 2 handfuls of millet)
¼ C flaxseed (pre-ground)
¼ C lecithin
2 tsp. Real Salt®
1 tsp. gluten
1¼ TBSP yeast
Put the machine on the "Quick Dough" cycle which s 45 minutes. When it is done, let it rise in the machine about 30 minutes or so after it says "complete". Shape into loaves, let rise and bake in oven. This recipe is too much dough to bake in the machine. If you want to bake it in the Zo, cut it in half.
8 oz.-pure Cocoa Powder
1 cup-butter or margarine
5-eggs
3 cups-sugar, Succanat (or equivialent), or honey.
2-1/2 cups of your favorite nuts, pecans, walnuts, cashews, etc...
1-1/2 cups freshly ground soft white wheat
1 Tbsp-pure vanilla extract
1 tsp-salt
(for a 'cakier' textured brownie, add 1/2 tsp each of baking soda and baking powder)
Pre-heat oven to 375 degrees. Grease a 9 x 13 square pan.
Melt cocoa and butter together in a saucepan over low heat. Set aside.
In your mixer, beat eggs, sugar, and vanilla on high speed for 10 minutes. Add cocoa mixture, flour and salt until just mixed. Stir in nuts by hand.
Pour the mix into the baking pan and bake at 375 degrees for 30-45 minutes, or until a toothpick inserted in the middle comes out clean. DO NOT OVER BAKE! Allow to cool. You can frost them, but it is not necesary.
On a chocolate lover's scale from 1 to 10, this comes out at around 11.5!
Bon Apetit!