MUESLIX BISCUITS
1 cup raisins
3/8 cup dried apricots, chopped
1 egg, beaten
2 tbsp. butter, melted with 2 tbsp. hot water
1-1/2 muesli
1 heaping tbsp. chopped nuts
Preheat oven to 180˚C/350˚F.
Wash and drain dried fruit.
Place fruit in bowl and mix well with egg and butter.
Stir in muesli and nuts.
Line a cookie sheet with greased wax paper and spread muesli mixture thinly over it.
Bake for 45 minutes.
Cut into squares. Allow biscuits to cook for 10 minutes before removing from tray.
GINGER SNAPS
¾ cup maple syrup
¼ cup unsulphured molasses
½ cup applesauce
3 tbsp. grated gingerroot
2 ½ cups whole wheat pastry flour
1 tsp. non-aluminum baking powder
1 tsp. baking soda
½ tsp. sea salt
Preheat oven to 350°F/180°C. Lightly grease 2 baking sheets.
In a blender, combine the maple syrup, molasses and applesauce and blend until smooth. Add the ginger and pulse until mixed.
In a large bowl, whisk the flour, baking powder, baking soda and salt until thoroughly mixed. Add the maple syrup mixture and mix with a fork, using as few strokes as possible so you do not overmix the dough.
Drop level tablespoonfuls of the dough 1 inch apart on the prepared baking sheets. Bake for 12-15 minutes (until the edges of the cookies are firm).
Makes 24 cookies
OATMEAL CHOCOLATE CHIP COOKIES
2 1/3 cups quick-cooking organic rolled oats (not instant)
1 cup white flour
½ cup whole wheat pastry flour
¾ cup applesauce
2 tsp. non-aluminum baking soda
½ tsp. sea salt
¾ cup Sucanat
1 large egg
1 tsp. vanilla
1 cup carob chips
½ cup raw nuts (pecans, peanuts, sunflower seeds, chopped almonds, walnuts…)
½ cup raisins
Preheat oven to 350°F/180°C.
Combine oats, white flour, whole wheat flour, baking soda and sea salt in a large bowl.
Using a blender or electric mixer, cream applesauce and Sucanat together until light and fluffy. Beat in egg and vanilla.
Stir wet mixture into flour mixture.
Add carob chips, nuts and raisins. Mix well.
Spoon 2 inches apart onto a lightly greased cookie sheet.
Bake at 350°F/180°C for 12 minutes or until golden brown.
Makes 12 large or 24 small cookies.
SOYACCINO
1 tbsp. Inca (grain coffee)
1 tbsp. boiling hot water
1 tsp. Sucanat
1 cup soy milk
Combine all ingredients in blender until frothy.
Serve in a large coffee mug.
Sprinkle with cinnamon and Sucanat if desired.
Makes 1 soyaccino.
In the summer, place some ice cubes in your glass or mug to make an iced soyaccino. Or make a chiller by crushing ice in the blender for 20-30 seconds.
LIGHT TIRAMISU
2 tsp. agar agar or gelatin
2 tbsp. frozen orange juice concentrate, thawed
1/2 cup Sucanat
1/3 cup water
6 egg whites
1 pkg. light cream 1 cup yogurt cheese*
1/2 tsp. grated orange rind
1/2 tsp. vanilla
2 packages soft lady fingers
1 cup cold strong coffee
2 tbsp. cocoa powder
In a small saucepan, sprinkle agar agar (or gelatin) over orange juice concentrate; cook, stirring, over low heat until dissolved. Cool.
In another small saucepan, combine Sucanat and water. Cook over medium heat until syrup reaches soft ball stage (syrup dropped in cold water forms soft ball).
In a bowl, beat egg whites until soft peaks form. Gradually pour in syrup, beating constantly until cool and very stiff. Beat in agar agar (or gelatin), beating for 30 seconds.
In a large bowl, beat together cream cheese/tofu, yogurt cheese, orange rind and vanilla until smooth and creamy. Fold in meringue, 1/3 at a time.
Separate lady fingers, drizzle each with coffee and arrange half in bottom of a deep 9-inch glass bowl. Cover with half of meringue mixture. Sprinkle with 1 tbsp. cocoa. Repeat layers. Cover and refrigerate for at least 4 hours until set.
Makes 16 servings.
* To make yogurt cheese: line a strainer with cheesecloth and place over a bowl. Measure 2 cups of 1% plain yogurt into the strainer. Cover and refrigerate for several hours. Discard liquid.
BAKED APPLES
4 apples*
2 tbsp. raisins
1/4 cup almonds
1/2 tsp. cinnamon
1/4 cup oats
Preheat oven to 200˚C/400˚F.
Wash and chop apples into large chunks.
In a casserole dish, toss apple chunks and all remaining ingredients. Mix well.
Bake for at least 20 minutes or until apples are soft.
*Peaches can be directly substituted for apples in this recipe.
YOGURT & HONEY
1 cup plain yogurt
2 tbsp. honey
1 tbsp. walnuts
Drizzle honey over yogurt. Sprinkle walnuts over top and enjoy.
