Our Recipes
Bread
| in a cake-shape (9x13 pan) This is adapted several times from the Make-A-Mix cookbook:
mix together:
4 Cup whole wheat flour
1.5 Cup rapadura sugar
(you could use 3/4 cup honey, but then add it to the wet ingredients instead)
1.5 Tbl baking powder
1 Tsp salt
1/2 Tbl cinnamon
2 Tbl ground flax seed**
(you can double the dry ingredients recipe and keep half in the fridge & have it on hand)
1 Cup chocolate chips (optional, but I always add them :-)
mix together separately:
2 1/4 Cup milk (I use soy, or water) **
1 Cup unsweetened (natural) applesauce
** note: 2 t. ground flax seed & 1/4 c. water replaces 2 beaten eggs, if you must know. ;-)
for banana muffins:
Mash two bananas and mix with wet ingredients before adding dry. The
banana makes them softer & moister, so I try to add them whenever I
have bananas. You can buy over-ripe bananas on sale and freeze them -
they turn black on the outside but end up perfect for these (thaw them
first, LOL)
For all variations:
Preheat oven to 400
degrees. Spray/grease a 9x13 pan. Add milk & applesauce to dry
ingredients. (If using honey instead of sugar you may need less water)
... mix until just moistened, batter should be lumpy. Fill 9x13 pan and
smooth top if necessary. Bake 30 minutes until toothpick inserted in
center comes out clean. Cool a little and cut into 24 pieces. (I cut as
needed, in my head it keeps them fresher longer but that might just be
crazy, LOL ... but it makes 24, in any case).
Other variations:
Pumpkin muffins: replace banana with 1 c. pumpkin puree
Fruit muffins: add 1 cup dried fruit - add to liquid ingredients.
Berry muffins: fold in 1 c. fresh or frozen berries, chop if they're large
you could also add nuts. :-)
It doesn't have any oat bran in it, but we like it ... it's written as
Whole Foods, but it works with refined ingredients, too, it's just not
as good for you ;-)
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