1/4 c. barley flour

1/2 c. white whole wheat flour

1/4 c. oat flour

1 tbsp. wheat germ

2 tbsp. ground walnuts

1 tbsp. ground chia or flax seeds

1 1/2 teaspoons ground cinnamon

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/4 white sugar

1/4 cup light olive oil

2 – 4 oz. jar carrot baby food

2 large eggs, lightly beaten

1/2 tsp. vanilla

Directions:

1. Mix the dry ingredients together
2. Mix the wet ingredients together.
3. Add the wet to the dry.
4. Mix until it is just blended.
5. Bake at 325 degrees for 20 minutes. This recipe makes 10 muffins.

Ingredients:

1 c. white whole wheat flour

1 c. oat flour

1/4 c. sugar

1 stick earth balance soy margarine (green package)

2 eggs

2 Tbsp. orange juice

1 tsp. baking powder

1.5 tsp. vanilla

pinch of salt

The dough is exceptionally easy to handle. Sprinkle flour under the dough and on top as you are rolling it out.

Directions:

1. Soften the soy margarine in the microwave.
2. Add the sugar and all other wet ingredients to the bowl.
3. Mix together the dry ingredients in a separate bowl and then stir in to the wet mixture.
4. Press together with hands until smooth.
5. Roll out and cut into 1/8″ rounds adding some flour to the mat and rolling pin to avoid stickiness.
6. Fill center with 1/2 tsp. of filling and pinch the ends (jam goes so well with the flavor from the oat flour.)
7. Bake at 350 degrees for 20 minutes. Makes 2 dozen hamantashen

Directions:

1. Lay down foil or parchment paper on a baking sheet. Place mushroom caps faced up.
2. Drizzle 1-2 tbsp. oil over the mushrooms.
3. Bake at 400 degrees for 20-25 minutes.
4. Saute the spinach and garlic in 1 tbsp. of olive oil until just wilted and bright green.
5. Assemble the stack: Fill the mushroom cap with the garlic spinach and crumble feta cheese on top.
6. Sprinkle salt and fresh cracked pepper on top. Serve.
7. Place the whole stack back in the oven on 400 degrees to melt the cheese.

12 oz. package ground turkey

Approx. 1 lb. ground lean beef (or just another lb. of turkey)

2 eggs

1/3 c. whole wheat bread crumbs

1 c. cooked brown rice

salt and pepper

Directions

1. Beat the eggs.
2. Mix all ingredients together in a bowl and mush together with hands.
3. Shape into large balls using your hands or an ice cream scooper.
4. Place onto pan and bake uncovered at 400 degrees for 20 minutes.
5. Makes 24 large balls.

Soup

1-2 tbsp. oil

1 onion, chopped

1 fennel bulb, chopped

2 stalks celery, chopped

1 pound carrots – shredded

1 bag shredded green cabbage

16 oz. tomato sauce

1 32 oz. box chicken stock

3-4 tbsp. sucanat or brown sugar

2 tbsp. apple cider vinegar

1 tbsp. soy sauce

1 tsp. turmeric

1 tsp. garlic powder

black pepper and salt

Meatballs

Directions

1. Heat oil in large soup pot and saute onions, fennel for 5-10 minutes, just browning on edges.
2. Add the carrots and cabbage and saute another 2 minutes.
3. Add all other ingredients plus water until desired consistency.
4. Bring to a boil and then let simmer until all veggies are soft.
5. Stir in the meatballs and reheat them.
6. Serve and enjoy.

1/3 c. dried cranberries

1/3 c. toasted slivered almonds plus more for topping

zest of 1 orange

Directions:

1. Mix dry ingredients together
2. Mix wet ingredients together
3. Add the dry to the wet
4. Stir until just moist
5. Add in the cranberries, almonds and orange zest
6. Top each muffin with a few almonds
7. Bake at 400 degrees for 22 minutes. Makes 12 muffins.

1/2 c. butter (or light olive oil)

1/4 c. white sugar

1/4 c. sucanat (or light brown sugar)

1 egg

1/3 c. peanut butter (preferably chunky style)

1 tsp. vanilla

3/4 c. whole wheat flour

2 tbsp. wheat germ

1 c. old fashioned oats

1/2 tsp. baking soda

1/4 tsp. salt

6 oz. dark chocolate chips
Directions

1. Cream butter and sugars.
2. Add the egg, vanilla and peanut butter. Mix well.
3. Mix the dry inngredients together.
4. Add the dry ingredients to the wet ingredients.
5. Stir in the chocolate chips.
6. Press batter into pan.
7. Bake in an 8×8 pan at 350 degrees for 25 minutes.

3 c. warm water

2 (.25 oz.) packets dry yeast

2/3 c. honey or agave nectar

5 c. whole wheat flour (ww pastry flour is ideal)

2 c. oat flour

3 tbsp. light olive oil

1 tsp. salt

1/4 c. vital wheat gluten

1/8 – 1/4 c. each sesame seeds, chia seeds, sunflower seeds

Directions

1. Mix together 3 c. warm water, yeast and 1/3 c. honey.
2. Add 3 c. whole whole wheat flour + 2 c. oat flour. Set it aside for 30 minutes until bubbly.
3. Once bubbly add remaining ingredients.
4. Knead, pulling away from sides adding flour if it’s sticky.
5. Punch down and place in greased bowl. Let it rise until doubled in size.
6. Shape and divide into pans. Let rise again in warm place for 30 minutes.
7. Bake at 350 degrees for 20-30 minutes.

1/2 c. (or less) sugar

1/2 tsp. salt

1/2 tsp. ginger

1/2 tsp. cinnamon

1/4 tsp. cloves

2 eggs

15 oz. 100% pure canned pumpkin

1.5 c. unsweetened soy milk

1 home made pie crust

Directions

1. Mix together the dry ingredients.
2. Beat eggs lightly.
3. Add the dry mixture and the pumpkin to the eggs and stir.
4. Gradually add the milk.
5. Bake for 15 min. at 425 degrees. Lower heat to 350 degrees and continue baking for another 50 minutes.