Kitchen Sink Cookies

Kitchen Sink Cookies (from Recipes for a Small Planet)

1 cup whole wheat flour
1/4 cup soy flour
1 1/3 cups rolled oats
3/4 cup unsweetened flaked coconut
1/4 cup milk powder
1/2 tsp salt
1 tsp cinnamon
1/2 tsp powdered ginger
2/3 cup raisins (I leave these out)
2/3 cup chocolate chips (I use carob chips)
1/4 cup peanuts, chopped
1/3 cup sunflower seeds
1/4 cup oil
1/4 cup molasses
1/4 cup honey
2 eggs, beaten

1. Stir together all of the dry ingredients
2. Beat the eggs in a small bowl; measure the oil then the honey and molasses in the same measuring cup. Beat all the liquid ingredients together thoroughly.
3. Pour the liquid ingredients into the dry ingredients and combine until the dry ingredients are moistened. If the mixture seems too dry add some milk or water until the dough is of drop cookie consistency.
4. Drop the cookies on to an unoiled cookie sheet. Bake at 350*F for 10-12 minutes. 

Butternut Squash Soup

Butternut Squash Soup

1 Tbsp coconut oil
1 Onion, chopped
1 Clove Garlic, minced
3 lb butternut squash {peeled and diced}
1 sweet potato {peeled and diced}
2 Apples {peeled, cored and diced}
6 cups vegetable stock
1Tbsp rosemary, or 1 tsp dried
1 Tbsp thyme, or 1 tsp dried
1 tsp salt
1/4 tsp pepper
A pinch of cayenne {optional}

Heat oil in a large pot. Sauté onions and garlic until soft and fragrant. Add squash, sweet potato and apples. Stir to combine. Add the remaining ingredients. Bring to a boil. Reduce heat, cover and simmer for 30 minutes or until squash is very soft. Purée soup. I use a stick blender, but you must be very careful if soup is hot. Return to heat for five minutes to warm soup.

 

 

Apple Flax Muffins

Apple Flax Muffins
(This is a variation on the Pumpkin Bran Flax Muffins recipe)

Mix together:
1 1/2 cups Unbleached White Flour
3/4 cup Flaxseed Meal
3/4 cup oat bran
1 cup Brown Sugar
2 tsp Baking Soda
1 tsp Baking Powder
1/2 tsp Salt
2 tsp Cinnamon

Stir in:
2 large grated apples
Handful of pecans
Handful of organic chocolate chips
Handful of organic blueberries

Combine:
3/4 cup Almond Milk
2 Eggs
1 tsp Vanilla

Mix the wet ingredients into dry. Stir until moistened, do not over mix. If it's a bit too dry add a bit more almond milk. Put mix in oiled muffin tin and bake at 350 for 15-20 minutes.

Makes 15 servings.

Cottage Cheese Cake

Cottage Cheese Cake

From Recipes for a Small Planet

4 eggs
2 cups fat free or low fat cottage cheese
½ cup honey
½ tsp salt
1 tsp lemon juice OR ½ tsp vanilla
Cinnamon

Topping
1 ½ cups yogurt
2 Tbsp honey
½ tsp vanilla

Pre-heat oven to 350 degrees
Prepare a 10” pie crust-graham cracker or regular pie crust. Partially bake the crust according to crust recipe directions. I use an 8x8" square dish so I make squares rather than pie.

Whip eggs in blender or food processor. Add cottage cheese ½ cup at a time and blend until smooth.
Pour mixture into small bowl. Stir in honey, salt and lemon juice or vanilla.
Pour into pie crust. Dust with cinnamon (to taste). Bake for about 20 minutes.
Stir together  topping ingredients, pour it over the partially baked pie and bake another 10 to 15 minutes.
When done, a knife inserted in the center will come out clean. Cool pie about 1 hour on a rack and then chill several hours or overnight before serving.
I like to serve the cake with raspberries. Use any kind of fruit you like.

Bran Flax Muffins

Bran Flax Muffins
Bob's Red Mill Natural Foods recipe (modified a bit)

1-1/2 cups Whole Wheat Flour or Unbleached White
3/4 cup Flax Seed Meal
3/4 cup Oat Bran Cereal
1 cup Raw Organic Sugar
2 tsp Baking Soda
1 tsp Baking Powder
1/2 tsp Salt
2 tsp Cinnamon
1-1/2 cups finely shredded Carrots
2 peeled and shredded Apples
1 cup chopped Nuts (pecans)
3/4 cup Almond Milk
2 beaten Eggs
1 tsp Vanilla

Directions

Mix together flour, Flaxseed Meal, oat bran, brown sugar, baking soda, baking powder, salt and cinnamon in a large bowl.

Stir in carrots, apples and nuts. Combine milk, beaten eggs and vanilla. Pour liquid ingredients into dry ingredients. Stir until ingredients are moistened. Do not overmix.

Fill muffin cups 3/4 full. Bake at 350 degrees F for 15-20 minutes.

Yield: 15 medium muffins or 24 small

**For a twist on this great recipe- try substituting 3/4 cup Hazelnut Meal in place of the Oat Bran.

Garlic Scape Pesto

Garlic Scape Pesto

(Delicious)

Ingredients

1 cup of garlic scapes, top flowery part removed, cut into  1/4 inch slices

1/3 cup of pine nuts 

3/4 cup of olive oil 

1/2 cup grated parmisan cheese 

1/2 teaspoon of salt 

black pepper to taste 

Preparation:

Place scapes and walnuts in the bowl of a food processor and whiz until well combined and somewhat smooth. Slowly drizzle in oil and process until integrated. With a rubber spatula, scoop pesto out of bowl and into a mixing bowl. Add parmigiano to taste; add salt and pepper. Makes about 6 ounces of pesto. Keeps for up to one week in an air-tight container in the refrigerator. For 1/2 pound short pasta such as penne, add about 2 tablespoons of pesto to cooked pasta and stir until pasta is well coated.

I freeze my pesto in an ice-cube tray and freeze for winter. 

Raw Chocolate Macaroons

Raw Chocolate Macaroons 

Filling, delicious and completely healthy

2 1/2 cups unsweetened shredded coconut

1 1/2 cups cacao/cocoa powder

1 cup agave nectar

1/3 cup coconut oil 

1 tbsp vanilla powder

1/2 tsp sea salt

Mix all dry ingredients together in your mixer. Pour in wet ingredients and mix until all blended. Roll into balls and refrigerate. You can put a little tuft of coconut shreds on top of each.