Three Grain Crackers

Three Grain Crackers

• 1 1/2 cups flour (gluten-free blend or quinoa, millet, amaranth, etc.)
• 1 cup oats, blended into flour
• 1 1/2 cups fine cornmeal
• 1/2 tsp salt
• 1/3 cup walnuts
• 1/3 cup ground sesame seeds
• 1 1/2 cups water for cracker consistency
• 
  

Place nuts and water in blender and mix until smooth and creamy. Place remaining ingredients into a bowl and form a well in the center. Pour the nut and water mixture into the well.

Roll dough onto a prepared cookie sheet. It should be thin. Prick with the tines of a fork.

Bake at 350 degrees F. for 10 minutes. Watch carefully so they don't overbrown!

For a non-gluten free version, use whole wheat or unbleached white flour.

Blueberry Scones Mix in a Jar

Blueberry Scones Mix in a Jar

2 cups all-purpose unbleached flour 

(or use 50% whole wheat pastry flour)
1/2 cup vanilla sugar *
1/4 cup dry milk powder (like soymilk powder)
2 teaspoons baking powder
1 teaspoon dried lemon peel
1/4 teaspoon salt
1/3 cup vegetable shortening (or coconut oil)
1 cup dried blueberries

Stir together flour, sugar, milk, baking powder, lemon peel and salt.
Cut in shortening using a pastry cutter or fork until the mixture
resembles coarse crumbs. Stir in berries. Layer into a 1-quart
canning jar, tapping gently on the counter between layers to settle
before adding the next. Add additional dried blueberries to fill in
small gaps if necessary. Stores at room temperature for up to 6
weeks, or freeze for up to 6 months.

* To make vanilla sugar, fill a 1-quart jar with sugar. Split a
vanilla bean in half lengthwise and add both halves to the sugar.
Flavor gets better after a couple of weeks, and it will keep as long
as regular sugar.

Attach the following instructions on a gift tag:

Blueberry Scones

Place jar contents in a large mixing bowl. Add 1 beaten egg and 1/4
cup water; stir just until moistened. Turn dough out onto a lightly
floured surface and quickly knead gently for 12 to 15 strokes or
until nearly smooth. Pat to 1/2-inch thickness. Cut into desired
shape and place 1 inch apart on an ungreased baking sheet. Brush with
milk. Bake at 400 degrees F for 12-15 minutes or until golden.
Transfer to a rack to cool slightly and serve warm.

Blender Waffles

 

Blender Waffles

1/4 cup dates, pitted

1/4 cup cashews

2 Tbsp. flax seeds

2 cups oats, gluten free if necessary

1 cup corn meal
1/2 cup Bob's Red Mill Gluten-free Mighty Tasty hot cereal
(you can substitute additional brown rice flour  for the Mighty Tasty cereal if desired)

1/2 cup brown rice flour

1 tsp. salt

5 cups water

Preheat waffle iron.  Be sure it is conditioned or brush with a teaspoon of olive oil so waffles wont' stick.

Add half the water to blender.  Then add dates, cashews, and flax seeds.  Blend on high until well mixed and nuts and seeds are ground.  Then, add oats, corn meal, Mighty Tasty cereal,  brown rice flour, and salt.  Add remainder of water and blend until very smooth.  If your blender is not large enough, mix in batches, then pour into a mixing bowl and stir batches together.

Fill waffle iron and close lid.  Bake about 6 minutes or until light goes off.  Be sure the waffle iron is preheated before every application so that waffles don't stick.

This makes a delicious, nutty waffle.  This is a variation of a waffle recipe that my friend, Barbara, from Wildflower Morning Recipes shared.  So, thank you Barbara for a great idea!  If you have any left-over waffles, they can be placed in a zip-lock bag and stored in the freezer until ready to use.  Place in toaster when ready to eat.  This recipe is vegan, gluten-free, and uses 100% whole foods.

Waffle Bites

Nutty Brown Rice Waffles

1 cup basmati brown rice
1 1/2 cups water

Soak for two hours or overnight. Then blend until very smooth and creamy.

Then add:
1/2 cup pecans
Blend well until pecans are finely ground into the batter.

Add remaining ingredients:
1/2 cup cooked brown rice
1 1/4 cups water
1/2 tsp salt

Preheat waffle iron. Pour batter onto prepared iron surface, filling the grids to cover well. Use about 1 cup batter per waffle (entire iron) or 1/8 cup batter per waffle square for bite-sized waffles. Leave top open for 15 - 30 seconds. Gently lower the cover and bake for about 10 minutes or until lightly browned.

Serve hot! Or freeze and then toast before serving.
Makes: 4 waffles in a 4 piece iron or 16 bite-sized waffles. 

Banana Nut Bread

1 cup mashed bananas, ripe
1/4 cup nuts, chopped
3/4 cup sugar
3/4 tsp. baking powder
1 tsp. vanilla
1/2 tsp. baking soda
2 Tbsp. flax seed, ground
1/4 tsp. salt
1 1/4 cups flour*
1/4 cup vegetable oil

Combine bananas, sugar, oil and vanilla in a medium bowl. Whisk together. In another bowl, combine the flour, nuts, baking powdre, baking soda, and salt. Stir together and then form a well in the center of the dry ingredients. Pour the banana mixture into the well in the dry ingredients. Stir until blended. Do not overstir. Pour the batter into two 8 x 4 inch loaf pans. Bake at 350 degrees F. for 50 - 60 minutes or until done. Cool for 5 minutes before removing from pans.

*The banana bread loaves pictured are gluten free. I used 1/2 cup of gluten free all-purpose flour blend (Bob's Red Mill), 1/4 cup garbanzo flour, 1/4 cup white rice flour, and 1/4 cup sweet sorghum flour. Any combination of gluten free flours will work well in this recipe or only rice flour.

Papaya, Golden Raisin, and Walnut Scones

Papaya, Golden Raisin, and Walnut Scones

2 cups all-purpose flour
1 Tbs. Florida Crystals (unbleached sugar)
1/2 cup water
1/4 cup papaya concentrate (juice)
1 Tbs. oil
a pinch or salt
1/4 cup golden raisins
1/4 cup chopped walnuts

Mix flour, salt, and sugar in a medium bowl. Add water, papaya concentrate and oil; stir. Make a well in the center of the dry ingredients. Pour liquid ingredients into the dry ingredients and stir with a fork only until batter is moistened. Add golden raisins and walnuts and mix in gently. Drop in tablespoonfuls onto a greased baking sheet. Bake in a preheated oven at 400 degrees for 7 to 10 minutes.