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PIE
CRUST
INGREDIENTS
2c Whole wheat, Kamut or Spelt flour
2/3c margarine softened or melted (we use Earth Balance)
2/3c cold water
1/2t salt
Mix the flour
and salt together, then add the melted margarine, stir till flour is
granular, add the water and knead with your hands. The flour should
take on a unique consistency (like and earlobe) and a whitish colour.
Refrigerate for at least 1/2 hour.
Remove from the fridge, sprinkle flour on a large flat surface, split
the dough ball into three, and roll each ball out separately working
from the middle out in all directions.
Makes 3 pie crusts
or enough for 2 pie crust bottoms and 1 top. Freeze any leftover dough
for future pies.
PUMPKIN
PIE
MAKES 2 PIES
INGREDIENTS
2c pumpkin canned or steamed
(one small pumpkin)
2T corn starch
1-8oz can coconut milk
1/2c sugar
1t cinnamon
1/2t ginger
1/2t nutmeg
1/8 cloves
Add all ingredients
and blend together. Pour into pie crusts and bake for 45 min at 350°
F. Remove from oven and cool for 1 hour or refrigerate for 1/2 hour.
Makes 2 pies.
COCONUT CREAM
INGREDIENTS
1 can coconut milk
1/2c sugar
2T corn starch
4T cold water
Bring coconut milk to a boil. Mix cornstarch and cold water, slowly
pour into boiling mixture while stirring. Let boil for 1 more minute
then cool for 1/2 hour. Yum, Yum!
APPLE
PIE
Makes 1 Pie
INGREDIENTS
8 apples (medium size)
1/2c sugar
1t cinnamon
1/2t nutmeg
1/8t clove
Peel and cut apples
and place them in the
pie crust. Mix sugar, cinnamon, nutmeg and cloves, then pour them onto
sliced apples. Put on whole pie crust top or pie crust strips. Bake
for 45 min at 350° F or until golden brown. Let cool for 1/2 hour.
HONEY
SPICE BARS
MAKES ABOUT
24 LARGE BARS
These bars are wonderful to have around at Christmas time, or on a winter
day with a cup of tea
INGREDIENTS
1 cup honey
1/2 cup molasses
3 Tbs margarine
3 3/4 cups whole wheat flour
1 Tbs baking powder
3 tsp. cinnamon
1 tsp cardamom
1 tsp ginger
1/4 tsp cloves
1/2 tsp nutmeg
1/2 cup almonds or sunflower seeds (optional)
Note: before starting
have all your ingredients ready to mix quickly, because the mixture
can stiffen if it is left too long.
In a large mixing bowl combine the flour, baking powder, cinnamon, cardamom,
ginger, cloves and nutmeg together, and set aside. Slowly heat the honey
molasses and butter in a saucepan until liquidy. Add the liquid to the
mixing bowl and add the almonds or sunflower seeds. Mix the batter until
it is somewhat sticky. Pat into greased 9x11 pan until you have a layer
3/8" thick. Bake about 20 minutes at 350° F. Be careful not
to over bake, or the bars will be quite hard. Remove from pan while
still warm and slice into bars.
These bars can be stored in a tightly closed tin for weeks and still
taste soft and delicious!
EVA'S
INCREDIBLE CAROB BROWNIES
MAKES 16 MEDIUM BROWNIES
INGREDIENTS
2 cups whole wheat flour
1/2 cup carob powder
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/2 cup maple syrup or honey
1/2 cup blackstrap molasses
1/2 cup vegetable oil
1 tsp vanilla
In a large mixing
bowl combine the flour, carob powder, baking powder, baking soda and
salt together. In another smaller mixing bowl blend together the maple
syrup (or honey), molasses, oil and vanilla. Pour the wet ingredients
into the larger bowl and mix until well blended. Spread into a rectangular,
9 x 13 inch greased cake pan. Bake at 350° F for approximately 12
minutes and remove from the oven when the brownies are still very soft
to the touch. Let them cool slightly and slice while they are still
warm. Enjoy your delicious and highly nutritious, very rich in iron,
brownies!
EASY
GRANOLA BARS
MAKES
16 BIG BARS
INGREDIENTS
1 cup of margarine
1 1/2 cups of peanut butter
1 1/2 Tbs. vanilla
1 1/2 cups unrefined cane sugar
1 cup corn syrup
6 cups quick cooking oats
1 cup coconut, toasted
1 cup sunflower seeds, toasted
1 cup sesame seeds
1 cup chocolate chips
1/2 cup raisins
In a skillet toast
the coconut, sunflower seeds and sesame seeds and set aside to cool.
In a large mixing bowl cream together the margarine, peanut butter,
vanilla and sugar. Add the corn syrup and then mix in the oats, raisins,
chocolate chips and the toasted ingredients. Press into a greased
12 x 18 inch cookie sheet and bake at 350° F
in a oven for approximately 20 minutes or until golden brown. Let them
cool slightly and cut into squares while still warm.
You've got a great backpack or late afternoon snack!
MELT
IN YOUR MOUTH
CHOCOLATE CHIP COOKIES
Makes 12 very
large, or 24 small cookies
INGREDIENTS
1 cup of vegetable margarine (Earth balance is our favorite)
1 cup of unrefined cane sugar
1 tsp vanilla
1tsp baking soda
1/3 cup baking soda
1 1/2 cup whole wheat flour
1/2 tsp sea salt
2 cups large oat flakes
1 cup chocolate chips
1/2 cup walnuts or sunflower seeds (optional)
Preheat oven to
350° F. In a large mixing bowl, cream together the margarine, sugar
and vanilla until light. Dissolve baking soda in boiling water. Add
to the batter and mix well. Incorporate flour, salt and mix until well
combined. Fold in the oats, chocolate chips and nuts or seeds. Place
spoonfuls of batter onto a cookie sheet and press with a fork into a
cookie shape. Bake for
10-12 minutes. Enjoy a crunchy, nutty chocolate chip cookie!
BLISS BALLS
Makes 42 balls
INGREDIENTS
1/2 cup tahini butter
3/4 cup peanut butter
1/3 cup agave or maple syrup
1/4 cup cocoa powder
3/4 cup sesame seeds
1/2 cup coconut, shredded
3/4 cup sunflower seeds
1/4 cup raisins
1/2 cup chocolate chips
In
a medium sized mixing bowl combine the tahini, peanut butter, syrup,
raisins, chocolate chips and cocoa powder. In a skillet lightly toast
the sesame seeds, sunflower seeds, and coconut. Set aside to cool for
ten minutes and then add to the mixing bowl and mix well. Form into
small balls by hand. Roll the balls in a small amount of coconut. Place
them on a cookie sheet and put into the refridgerator for 20 minutes
to harden. Serve these
delicious treats anytime.
*Great source
of protein and calcium
