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Overnight Muesli

September 29th, 2008 | 8 Comments »

Overnight Apple-Date Muesli
By Robin Asbell, The New Whole Grains Cookbook

1/2 c. slivered almonds
2 medium apples
1 1/2 c. nut milk, or other milk
2 T. maple syrup
1 1/2 c. thick rolled oats
1/4 c. soy protein powder (optional)
1/2 c. pitted dates

Preheat oven to 325 and spread almonds on a baking pan. Bake for 10 minutes or until golden. Let cool.

Get out a large storage tub or bowl with a lid. Quarter the apples and core, then shred right into the bowl, skin and all. Add remaining ingredients, including almonds, and stir well to combine. Cover tightly and place in refrigerator overnight.

In the morning, stir thoroughly. Spoon desired amount into individual bowls and serve cold, or warm in the microwave for up to 2 minutes per bowl.

KATE’S NOTES:
I tried this the first time with the protein powder and decided I didn’t care for it, but that’s just me. I always, always, always add in about 2-3 tablespoons of ground flaxseed to this, regardless. I double it and we enjoy it for several days. It will get softer and a bit less flavorful the longer it sits, but if you’re like us, it rarely lasts that long.

I am not a fan of dates but I. Love. Figs. so I chop those up into it instead. The variations on this, like I said, are infinite. Use raisins, currants, dried cherries, craisins, dried apricots or any type of dried fruit you like in any combination; vary the apple flavor by going tart or sweet; add in a multitude of nuts, use other cereal flakes, like barley. Skip the maple syrup or use an alternative, like raw or maple sugar sprinkled over the top before you eat it. Give it your own fingerprint and I’m sure it will also become a favorite for you.

Harvest Tea Bread

September 16th, 2008 | 2 Comments »

Harvest Tea Bread

1 c water
1/2 c. dried cranberries

2 T. dried currants
1 T. orange juice concentrate
1 t. balsamic vinegar

Bring water to a boil. Add fruit, concentrate and vinegar and allow to simmer to a thick paste- approximately 10 minutes. Remove from heat and spread on plate to cool to room temperature.

Zest and squeeze juice from one medium orange and reserve

In a large bowl, stir together:
1 c. sugar
1 c. chunky applesauce
1/3 c. oil
2 eggs
3 T. milk
2 medium sized tart apples, shredded
1 T. fresh orange juice
1 T. orange zest

Combine:
2 c. flour
1 t. baking soda
1/2 t. baking powder
1/2 t. cinnamon
1/4 t. nutmeg

Gently stir dried ingredients into wet until just combined. Fold in cooked fruit until loosely swirled.

Topping:
1/4 c. rolled oats
1/4 c. brown sugar
1/2 t. cinnamon

1/4 t. nutmeg


Preheat oven to 350ºF. Grease & flour two 9″ x 5″ loaf pans.
Pour batter into loaf pans. Sprinkle with topping and drizzle 1 T. orange juice on each pan
Bake for 50 – 55 mins.or until toothpick comes out clean. Allow to cool in pan for 20-30 minutes then turn onto cooling rack. Can be wrapped well and frozen.

Fruit Sauce

September 8th, 2008 | 2 Comments »

Kate’s Fruit Sauce

2 bags frozen fruit of choice or 4 c. total
1/2 c. dried fruit of choice
2 c. water
1 c. sugar (or to taste)
2 T. cornstarch

Dissolve sugar and cornstarch in water and add both fruits. Bring to a boil and simmer until thick, about 10 minutes. Cool and chill.

The particular batch shown has frozen cranberries and blueberries, about a half pint of fresh strawberries and golden raisins. It’s delicious on pancakes, waffles, ice cream, yogurt, cereal, muffins……you name it.

Herb Flatbread

September 5th, 2008 | 8 Comments »


Herb Flatbread (from Gourmet magazine)
1 3/4 c. unbleached flour
1 t. baking powder
1/2 t. salt
1-2 T. fresh herb of choice
1/2 c. water
1/3 c. oil

Heat oven to 450 with a pizza stone on middle rack. Combine dry ingredients and herbs. Make well in center and pour in oil and water. Stir with spoon until a soft dough forms. Turn out onto parchment paper and knead about 5-6 times to bring dough together. Can be divided into 2-3 small balls and rolled flat, or rolled out as one large circle. Drizzle olive oil over top, sprinkle with sea salt and more herb and transfer, parchment and all to heated stone. Bake until browned in spots and fragrant- time will depend on how thin dough is rolled. Remove from oven and cool (don’t cool on stone- it will continue to bake). Slice with pizza cutter and enjoy.