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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.