Biscuits

1 c. warm water 2 c. whole wheat pastry flour
1 tbsp. dry yeast 1 tsp. honey
1 c. unbleached flour or oat flour 1 tsp. salt
2 tbsp. tahini

PROOF yeast with warm water and honey. When bubbly, ADD tahini and dry
ingredients gradually, MIXING just enough to form dough. ROLL out on floured
board, and CUT into biscuits. ALLOW to double in warm place. BAKE in 350° oven
until light brown.

NOTE: For lighter biscuits, try 1 c. whole wheat flour, 1 c. oat flour, and 1 c.
unbleached white flour.

Basic Bread

1 c. warm water 1 tbsp. tahini
1 1/2 tsp. yeast 1 tsp. salt
1 tbsp. honey or molasses 2–3 c. whole wheat flour
2 tbsp. gluten flour (opt.)* (preferably freshly milled)

MIX water, yeast and sweetener. ALLOW to bubble if you need to test yeast. If you know
the yeast if good, skip this step. ADD remaining ingredients, adding enough flour to
knead without being too sticky. KNEAD for about 10 minutes, until dough “comes
back” when you poke it. SHAPE into loaf or desired shape. ALLOW to rise in warm
place until double in size. BAKE at 350° for about 35 minutes, or until nicely browned.
Wait at least one day to serve.
*Adding gluten flour will make lighter bread.

Corn Crackers

1 1/4 c. warm water 1/2 c. nuts (almonds, walnuts,
1 1/2 tbsp. sesame seeds sunflower seeds)
3/4 tsp. salt 1/4 tsp. garlic powder
2 tbsp. nutritional yeast 1/2 tsp. onion powder
1 tbsp. coconut

WHIZ in blender until smooth.

ADD:
1 1/4 c. cornmeal 1/2 c. warm water
GREASE cookie sheets with sides (Pam spray). POUR mixture on sheet. TILT to
spread. BAKE at 350° for 20 minutes. CUT into squares, and poke fork holes in them.
BAKE for another 45 minutes or less.

Yummy Granola

8 c. old fashioned rolled oats
1 c. unsweetened coconut flakes
1/2 c. sunflower seeds
1 c. chopped pecans
COMBINE in large bowl.
2 ripe bananas
1 c. pitted dates
3/4 c. water
1 1/4 tsp. salt

HEAT dates and water together, then blend together with bananas and salt.
MIX well. SPREAD on cookie sheets 1/2" thick. BAKE at 225° for 90 minutes, stirring
every 30 minutes until golden and almost dry. TURN oven off, and leave pans in oven to complete drying.

VARIATIONS:

1. For low-fat granola, omit nuts, seeds and coconut.
2. For Omega-3 and Omega-6 fatty acid-rich granola, add 1 c. ground flaxseed (1/2 c.
   whole) and use walnuts instead of pecans.
3. For high-fiber granola, leave out 2 c. oats and add 1 1/2 c. raw wheat bran.

Banana Bread, Quick Method

MIX and SET ASIDE:
3 c. whole wheat flour
1/2 c. oat flour
1 tbsp. Ener-G baking powder
MIX WELL:
1 2/3 c. warm water 1 tsp. vanilla
1/3 c. honey 1/2 c. date pieces
2 tbsp. tahini 1/2 c. chopped walnuts
1 tsp. salt 3 small ripe bananas, sliced
ADD dry ingredients to wet and MIX briefly, just enough to mix completely. PUT in
parchment paper-lined loaf pan. BAKE at 350° for 50 minutes. TURN on side on
cooling rack. Enjoy! (Also makes excellent muffins!)
Banana Bundt Bread
Rich, but delicious!

MIX Together: COMBINE and ADD:
3 c. whole wheat flour 1/4 c. almond butter, or tahini
1 tsp. salt 1 tsp. vanilla
1 c. chopped walnuts or pecans 1/2 c. honey
2 mashed bananas 2 tbsp. yeast
1 c. chopped dates
2/3 c. hot water
MIX in gently: 2/3 cup hot water. POUR into Pam-sprayed bundt pan. Let rise 45–60
minutes. BAKE at 300° for 1 1/2 hours.
14 Recipes: Breads, Crackers, & Muffins

Orange-Cranberry Bread

1 20 oz. can crushed pineapple, draining all but 1/4 c. juice
1 tbsp. orange zest (grated orange rind)
3/4 c. orange section and juice (1 large orange)
1/4 c. orange or pineapple juice concentrate
1/4 c. honey
1/4 c. tahini
1/4 c. golden raisins
3 c. flour (2 c. whole wheat, 1 c. unbleached)
2 tbsp. Ener-G baking powder
1/2 tsp. salt
1 c. cranberries
1/2 c. chopped walnuts
BLEND first six ingredients in blender until smooth. ADD the cranberries, and pulse
the blender to chop. COMBINE dry ingredients in large bowl. MIX well. FOLD mixure
into blender, stirring gently just until mixed. BAKE in 2 small oil-sprayed loaf pans at
375° for one hour. CHECK after 30 minutes, and turn down to 350° if browning too fast.

Macaroon Coconut-Oat Crust

WHIZ briefly in blender:
2/3 c. rolled oats
2/3 c. unsweetened coconut

ADD:
1/4 tsp. salt dissolved in 1/4 c. water
STIR quickly to make a mixture. PRESS into pie pan. For pie shell, BAKE at 300° for
approximately 15 minutes or fill with filling and bake.

Macaroons
SOAK together for 5 minutes, then BLEND.
1 c. dates
1 c. boiling water
ADD:
2 tbsp. honey 2 1/2 c. fine coconut
1/2 tsp. salt 2 tbsp. unbleached white flour
1 tsp. vanilla

SHAPE into small balls. FLATTEN slightly. BAKE at 300° for approximately 20 minutes.

Tender Oat Muffins

MIX:
1 c. apple sauce
1 mashed banana (frozen /thawed OK)
1/4 c. almond butter or tahini
1/2 tsp. salt
1/4 c. (or less) honey
1 tsp. coriander

ADD:
2 c. quick oats
1/2 c. unsweetened coconut (opt.)
1/4 c. chopped walnuts
1 c. date pieces

For BLUEBERRY MUFFINS, omit walnuts and coconut and add 1 1/4 c. fresh or frozen blueberries. Spoon to make 9 heaping muffins into paper lined muffin tins, as they do not rise. Bake 45 minutes at 350°. For easy removal of paper muffin cups, allow to cool completely, remove paper. Best to spray cups with oil spray

For OATMEAL COOKIES, form cookies on cookie sheet and bake at 350° for 15–18 minutes.

For CRANBERRY MUFFINS, substitute 1 c. drained crushed pineapple for apple sauce, and add 1 c. halved fresh or frozen cranberries.

Banana Muffins

MIX and SET ASIDE:
1 tbsp. yeast
1/4 c. warm water
1 tsp. honey

COMBINE:
2 1/2 c. whole wheat pastry flour
1 tsp. salt (or 1/2 whole wheat & 1/2 white flour)
1 tsp. vanilla
1/3 c. honey
1/2 tsp. coriander
1/4 tsp. cardamon
1 c. crushed pineapple and juice
1 1/2 c. mashed banana
3/4 c. nuts

ADD to yeast mixture. MIX well. SPOON into paper-lined or sprayed muffin tins until
2/3 full. BAKE at 350° for 30–35 minutes. YIELDS: 10 muffins.

Scrambled Tofu

Quick and Easy.

1 lb. fresh tofu (2 cups)
1 tsp. onion powder
2 tsp. soy sauce or Bragg Aminos
1/4 tsp. salt
1 1/2 tsp.

CHICKEN STYLE 1/2 tsp. tumeric
SEASONING (68)
1/4 tsp. garlic powder
2 tbsp. nutritional yeast flakes

MASH tofu with fork or work with hands until texture of scrambled eggs. ADD remaining
ingredients. PLACE in skillet. SIMMER uncovered until water is evaporated (about 10–
14 minutes). SERVES 3.

Savory Waffles

1/4 c. nuts or seeds (cashews, 5 c. water walnuts, or sunflower seeds)
1/2 tsp. onion powder
1/2 c. cornmeal
1/4 tsp. garlic powder
2 1/2 c. rolled or quick oats
1 tsp. dill weed
1 tbsp. honey
1 tbsp. nutritional yeast flakes
1 tsp. salt

WHIZ until smooth, starting with nuts or seeds, cornmeal and 1 1/2 c. water. BAKE in
waffle iron, 8-10 minutes until brown. SERVE with gravy or millet butter.

Scrambled Tofu

MASH 1 lb. fresh tofu into fine pieces and set aside.

WHIZ in blender:

1 tsp. salt

1/2 c. water

1/4 c. raw cashews

1/4 tsp. garlic powder

2 tbsp. cooked carrots

2 tsp. onion powder

1 tbsp. nutritional food yeast

1/8 tsp. ground marjoram (opt.)

1 tsp. lemon juice

MIX with mashed tofu. ADD 1 tbsp. parsley flakes. POUR into 2-inch deep casserole dish.BAKE at 350° for one hour, or until set. May also “scramble” in a non-stick skillet.

Rice Pudding

2 1/2 c. cooked brown rice

1 tsp. vanilla

1/4 tsp. grated orange rind

1/4 tsp. salt

1 1/4 c. NUT MILK (57)

2 tbsp. honey

2/3 c. chopped dates or raisins

1 tsp. coriander

COMBINE all ingredients and transfer to a 2 quart casserole dish. BAKE at 350° for 45minutes. This is very good and tasty! A great dessert, too!

Maple-Walnut Granola

This is NOT your Low–Cal variety, but it is delicious!

WHIZ in blender:

1/2 c. maple syrup

1 c. dates

1/4 c. tahini

1 1/4 tsp. salt

2 tsp. vanilla

2 tsp. maple extract

3/4 c. water

POUR over:

8 c. rolled oats

1 c. flaked coconut

1 c. walnut or pecan meal

1/2–1 c. chopped walnuts or pecans

1/4 c. whole wheat flour

STIR until well coated. BAKE at 225° for about 2 hours or until crisp. STIR every 45minutes. Coconut and extra walnuts may be omitted for lower fat granola. It’s best to usewhole nuts and grind to a meal rather than buying nut meal, which may be rancid.

Indian Cornmeal Delight

1 c. cornmeal

2 c. chopped apple

4 c. cold water

1/4 c. raisins

1/2 tsp. salt

STIR cornmeal into cold water, and cook until thick. ADD other ingredients. POUR intobaking dish. BAKE 45 minutes to 1 hour at 350°.

VARIATION: 1/4 tsp. coriander, or 1/4 tsp. anise, or 1 tsp. of vanilla.

Hearty Breakfast Beans

2 1/2 c. dry navy beans
2 tsp. parsley flakes
1 large chopped onion, or 2 tsp.
1 tsp. saltonion powder
10 c. water

COOK beans, onions, and water together in covered crockpot overnight (9-12 hours) onhigh setting. ADD remaining ingredients in the morning. SERVE over toast or EnglishMuffins. YIELDS: 5 cups

French Toast

1/4 c. dates

1/2 c. cashews

1 c. hot water

1/4 tsp. salt or less

1 tbsp. quick oats

2 tbsp. orange juice concentrate (opt.)

8 slices of whole wheat bread

SOFTEN dates in very hot water. COMBINE dates and remaining ingredients in blender.WHIZ until smooth. DIP bread in batter, and place on baking sheet. BAKE at 350° untilgolden brown or in nonstick skillet. TOP with fruit sauce. NO CHOLESTEROL!

VARIATION : Use whole wheat pita bread stuffed with canned pears or other fruit andbake. Batter should be slightly thicker for pita bread french toast. A favorite “take-along”breakfast!

Delicious Millet

1 c. millet

1/2 c. shredded coconut (unsweetened)

4 c. water

1/2 c. chopped dates

1/2 tsp. salt

COMBINE all ingredients in a 2 quart casserole dish. BAKE at 350° for 1 hour covered.SERVE hot as a breakfast cereal. SERVES 8.Delicious with sliced bananas or BANANA-ALMOND CREAM (1).

Corn-Millet Porridge

5 c. water
1/4 c. coconut
1/2 c. millet
1/2 c. chopped dates or raisins
1/2 c. cornmeal
1/2 tsp. salt

BRING water, millet, cornmeal, and salt to a boil.

COOK over low heat 30–40 min. Whenmixture begins to thicken, ADD coconut, raisins or dates.
POUR into casserole. BAKE 45minutes at 350°. Works well to COOK on stove the night before, then POUR into casserole,REFRIGERATE and BAKE in the morning.

VARIATION: ADD 2 cups of diced apples.

Breakfast Patties

2 c. cooked millet

1 1/2 tbsp. tahini

1/2 c. cooked brown rice

1 tsp. Vege-Sal or sea salt

2/3 c. ground pumpkin

1/2 tsp. garlic powder or sunflower seeds

2–3 tsp. rubbed sage (to taste)

1 1/2 tsp. onion powder

1 tsp. paprika

COMBINE in mixing bowl, and FORM into patties or links. BROWN at medium heat inpan sprayed with vegetable oil spray or nonstick skillet. May use other leftover cookedcereal, such as cracked wheat or 7-grain cereal, in place of millet and rice. Adjust salt totaste.