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.

Zucchini Muffins

1 tbsp. yeast 1/4 c. warm water
1 tsp. honey
MIX and SET aside:
2 1/2 c. whole wheat flour 1/3 c. honey
(or 1/2 whole wheat & 1/2 white) 1 tsp. vanilla
1 tsp. salt 1/2 tsp. coriander
1/4 tsp. cardamon 1 c. crushed pineapple and juice
1 1/2 c. shredded zucchini (well drained) 3/4 c. chopped nuts

SPOON into sprayed muffin tins. LET rise 20 minutes. BAKE at 350° for 30–35
minutes. YIELDS: 10 muffins.

VARIATION: May use grated carrots instead of zucchini for Carrot-Pineapple Muffins.

How to warm muffins:
SPRAY or sprinkle muffins with water. COVER with aluminum foil. WARM at 300° for
15–20 minutes, until warm and soft.