Corn Bread
½ c. Warm water
¼ c. Date paste or honey
2 T. Yeast
2 ½ c. Hot water
3 ½ c. Corn flour or freshly ground popcorn flour
1 c. Amaranth, Rice, Millet, or corn flour
1 c. Tapioca flour
¼ c. Soy flour
2 t. Salt
3 T. Flax seed
¾ c. Pecan meal (optional) or finely ground dried coconut. (optional)
Mix first 3 ingredients & let bubble for 5 min. Grind flax seed
In separate bowl mix remaining ingredients together. Then mix all together
Note: It should be thin enough to pour easily (typical corn bread
consistency), if it is not add a little warm water, and mix thoroughly.
In a 9×13 glass baking dish sprinkle some sesame seeds on the bottom, then pour mixture into baking dish.
Let rise until approx. double in size (10-15 min.) Cover & Bake at 350° F. for 50-60 min.
For Muffins place in tins and bake at 350° F. for 30-35 min. or until browned
Note: If bread is above top of dish place in oven uncovered for 15 min. (until set) then cover.
Variation: Add 1 c. Raisins & ¾ c. chopped nuts/seeds. To make it rise more, Add ¼-½ c. extra Tapioca flour.
Yields: 1 – 9”X 13” Pan
No Oil Crackers
1 Cup Oat flour (make by blending 1 1/2 cups of oats)
1 Cup other flour (Brown rice, spelt, wheat, etc)
1 Cup ground seeds or nuts (sunflower, coconut, almonds, etc)
3/4 t. salt
Water (enough water to make a stiff dough)
Mix and roll out thin on a very lightly oiled cookie sheet, score and bake at 350 until slightly browned. Remove the crackers as they get brown. They will come up off of the sheet easily when they are done.
Corn Bread (Soaked Popcorn Version)
½ c. Warm water
¼ c. Date paste or honey
2 T. Yeast
2 ½ c. Hot water
4 c. Soaked Popcorn (soak for about 2 days)
1 c. Amaranth, Rice, Millet, or corn flour
1 c. Tapioca flour
¼ c. Soy flour
2 t. Salt
3 T. Flax seed
¾ c. Pecan meal or finely ground dried coconut. (optional)
Mix first 3 ingredients & let bubble for 5 min. Grind flax seed
In separate bowl mix remaining ingredients together. Blend well in the vitamix the soaked popcorn with the water:
Combined with all, it should be thin enough to pour easily (typical corn bread
consistency), if it is not add a little warm water, and mix thoroughly.
In a 9×13 glass baking dish sprinkle some sesame seeds on the bottom, then pour mixture into baking dish.
Let rise until approx. double in size (10-15 min.) Cover & Bake at 350° F. for 50-60 min.
For Muffins place in tins and bake at 350° F. for 30-35 min. or until browned
Note: If bread is above top of dish place in oven uncovered for 15 min. (until set) then cover.
Variation: Add 1 c. Raisins & ¾ c. chopped nuts/seeds. To make it rise more, Add ¼-½ c. extra Tapioca flour.
Yields: 1 – 9”X 13” Pan
No Oil Crackers (soaked grain version)
½ cup quinoa
½ cup buckwheat
Soak these 4-12 hours drain rinse and blend this with ¾ cup water, place in bowl and add
1 Cup ground seeds or nuts (sunflower, coconut, almonds, etc)
1 Cup of rolled oat flour (Minute oats are best) Powder the rolled oats up dry in a blender.
3/4 t. salt
Water if needed (enough water to make a stiff dough)
Mix and roll out thin on a very lightly oiled cookie sheet, score and bake at 350 until slightly browned. Remove the crackers as they get brown. They will come up off of the sheet easily when they are done.
Spelt Bread With Seeds
Ingredients:
Whole spelt flour (I usually don’t measure the flour; I just keep adding flour until it is not too sticky when forming the loaves)
1/2 cup sunflower seeds
1/2 cup pumpkin seeds
1/2 cup flax seeds
1/4 cup sesame seeds, roasted
2 1/2 cups warm water
½ Cup warm water for the yeast and sweetener
2 tablespoon lemon juice
1 tablespoon salt
1 teaspoon honey, sucanat, muscovado sugar, maple syrup, coconut sugar or other natural sugar.
1 ¼ Tablespoon Yeast
Directions
Roast the sesame seeds and set aside. Grease 2 large or 3 small bread pans. Dissolve yeast and sweetener in the 1/2 cup of water. Place the 2 1/2 cups of water in a large bowl and add the salt, lemon juice, and the (yeast, honey and water solution), then slowly add part of the flour (not too much that it is too thick to whisk), whisk it in with a hand whisker, or mix in a mixer 8 minutes, add the rest of the flour and the seeds and mix until a smooth dough is formed that does not stick to clean hands. Form loaves and put into loaf pans and let dough rise until it doubles. Preheat oven 400 F and bake for 10 minutes and then bake at 350 for 35 minutes or until browned. The bread should come out of the pans easily when they are done.
Whole Wheat Bread
Using the Kitchen Aid Mixer or better yet, a Bosch mixer.
1 Qt hot water
1 slightly heaping T yeast
1 T salt
2 T. molasses
1/8 – 1/4 Cup honey
1T. lemon juice
Whole Wheat Flour (Freshly ground is best.)
Place hot water in the kitchen aid mixing bowl with yeast, honey and molasses. Let this stand for a minute; add salt & lemon; while mixing with the kneading hook add flour one cup at a time until the dough comes up off of the bottom of the bowl, continue mixing for 8 minutes. Then place the dough in a warm place until it doubles in size. Knock down and add more flour if the dough is sticky. Separate into loaves and place in oiled loaf pans, and raise again. When it doubles in size, turn on the oven (with the bread still in the oven if you are raising it in the oven) and bake for 35 -45 minutes at 350. Bread should come out easily from the pans if they are done.
Oat Waffles
2 1/2 Cups minute oats
2 T Ground nuts or seeds
1/4 t salt
Water (enough for an easily pourable batter)
1 t honey
Blend all together. Waffle Irons should be hot. Spray oil may be needed on the first waffle. Bake on the hottest setting for 8-10 minutes.
BLUEBERRY OAT MUFFINS (no baking pwd)
4 1/2 cups of 1 minute oats
1/2 cup of sucanat
1 cup of chopped dates
3/4 teaspoon salt
2 1/2 cups of blueberries
2 1/2 cups of apple sauce or a 25 oz. jar of apple sauce
1/2 cup of chopped nuts
Mix the above ingredients and form into balls or put into muffin pans. Bake at 350 for 35 to 40 minutes.