Morning Glory Oats

3 c water

1 c milk

1 c steel-cut oats

1 c grated carrots (about 2 medium carrots)

2/3 c raisins

3/4 tsp ground cinnamon

1/4 tsp ground ginger

1/4 tsp ground nutmeg

3 Tbs brown sugar

1 tsp vanilla

salt

1/2 coconut flakes (optional)

1 1/2 Tbs orange zest

In a saucepan bring water and water to a gentle boil. Stir in oats, carrots, raisins, cinnamon, ginger, nutmeg, brown sugar, vanilla, salt and return to a boil. Decrease heat to low, partially cover. Cook without stirring until it begins to thicken and oats are soft, yet chewy, 25 to 30 minutes, Remove from heat and stir in coconut flakes and orange zest. Cover and let sit for 5 minutes before serving. Serve warm with extra milk.

Whole Grain mornings

Cornbread Biscuits

2 cups flour

1 cup cornmeal

1/4 cup sugar

2 Tbs baking powder

salt

1/3 cup canola oil

1 cup dairyfree milk

2  tsp apple cider vinegar

Preheat oven to 400. Grease baking sheet or sheets.

Combine flour, cornmeal, sugar, baking powder & salt. Make well and pour in oil, milk and vinegar. Mix until just moistened, some lumps are fine.

Put by tablespoons on baking sheets, with 2 inches in between. Bake 12-14 minutes, until tops are firm. Bottoms should be lightly browned. Cool slightly on baking sheet and cool at least 10 minutes before serving.

makes 20-22 biscuits.

Chive Spelt Mini-Biscuits

1/2 cup nondairy milk

1 tbs apple cider vinegar

2 cups spelt flour

2 tsp baking soda

1/2 tsp salt

1/2 cup vegetable shortening

3/4 cup chopped chives

1 Tbs maple syrup

2 Tbs olive oil

Preheat oven to 375. Lightly grease baking sheet. Measure milk and add vinegar, set aside to curdle.

Mix together spelt, baking sod and salt. Add half of the shortening in pieces and mix using fingers or pastry blender. Add remaining shortening and mix until pebbly crumbs.

Mx in chives. Add syrup and olive oil to milk, then add milk to flour and mix just until dough is moistened.

Use a tablespoon to scoop dough into rounded biscuits and place on baking sheet 2 inches apart. Bake 13-15 minutes. Biscuits should darken and be firm to touch. Cool a few minutes and serve warm.

Blueberry Ginger Spelt Muffins

2 1/2 cups spelt flour

1/2 cup sugar

1 Tbs baking powder

1/2 tsp salt

2 tsp ground ginger

1/4 tsp ground allspice

1/4 tsp ground cinnamon

1/2 cup vanilla soy yogurt (a 6-ounce container works just fine)

1 cup almond or other milk

1/3 cup canola oil

1 tsp vanilla

1/2 cup finely chopped crystalized ginger

1 1/4 cups blueberries

Preheat oven to 375. Lightly grease muffin tin.

Stir together flour, sugar, baking powder, salt & spices. Make a well and add yogurt, milk, canola oil and vanilla. Stir to combine. Fold in ginger and blueberries.

Spoon into muffin tins, should fill almost the whole tine. Bake 28-32 minutes, or until tester comes out cleaner. Let cool a few minutes before turning out to rack to cool completely.

Samosa Potato Pancakes

4 lbs Yukon Golds, peeled, cut into 1-inch chunks

1/4 cup canola oil

1/4 tsp tumeric

salt

2 Tbs canola oil

2 tsp yellow mustard seed

celery, finely chopped

carrot, diced small

green onions finelly sliced

garlic, minced

1 Tbs minced fresh ginger

2 tsp ground cumin

3/4 cup frozen peas

1/4 cup flour

Cook potatoes in a large pot of water -- about 20 minutes, until tender.

Pop mustard seed in a heavy-bottomed skilllet over medium-high heat with 2 Tbs canola oil. Heat oil, add mustard seeds, cover with a lid and let pop about a minute. Once it settles down, add celery & carrot. Saute until veggies are softened. Add green onions, garlic, gingner and cumin. Cook 5 minutes more. Remove from heat and cover until ready to use.

Once potatoes are tender, drain and return to pot. Mash well, add oil, tumeric and salt and mash until relatively smooth. Stir in sauteed veggies and peas. Add flour and mix well. Taste for salt.

Let cool completely before proceeding. Overnight is ideal, or at least 1 hour.

Roll handfuls of golf ball-sized balls. If too moist or difficult to roll, add flour by tbsful. Flatten balls to form a cake about 1 3/4 wide

Preheat skillet over medium heat. Add just enough oil to cat bottom. Cook cakes about 3-4 minutes per side, until golden brown and heated through. Do not crowd the pan. Transfer to absorbent paper to drain and cover to keep warm. 

Morning Casserole

Potato Layer:

2 large yellow potatoes (about 1 1/2 lbs)

1 Tbs olive oil

2 tsp sweet paprika

salt

Tempeh Layer:

1 lb tempeh

1 red bell pepper, finely chopped

2 garlic cloves, minced

2 Tbs soy sauce

1 tsp olive oil

1 Tbs lemon juice

1 tsp fennel seed, crushed

2 tsp dry sage

black pepper

Tofu layer:

2 lbs firm or extra firm tofu

2 garlic cloves, minced

2 Tbs soy sauce

2 tsp olive oi

1 Tbs lemon juice

2 tsp ground cumin

2 Tbs fresh or 2 tsp dry thyme

1/2 tsp tumeric

black pepper, salt

2 Tbs nutritional yeast (optional

1/2 lb shredded vegan cheese

Preheat oven to 350. Slice potatoes width wise into 1/4-inch thick slices. Cut as evenly as possible and not too thick. Spread out in an 11 x 13 pan, overlapping as necessary. Drizzle with olive oil, paprika and salt, coating potato slices well. Place in pan as evenly as possible.

Bake 25 minutes while prepare other layers. Can sit until all layers are ready. Potatoes should pierce easily with fork, if not, then bake longer.

In a small mixing bowl crumble tempeh into pieces from pea to popcorn size. Add remaining ingredients and mix together until temph is coated.

Squeeze tofu over the sink to release liquid. Place in a medium-sized bowl and mash until ricotta consistency. Add remaining ingredients and mix well. Taste for salt.

Spread tofu over poatotes and press firmly into pan with a spatula. Spinkle tempeh over the tofu and return pan into oven. Bake for 20 minutes.

Remove casserole from oven spinkle with cheese, return to oven and bake 10 more minutes. 

Let cook about 10 minutes slice into eight pieces and serve.

Cucumber, Cashew, Quinoa & Buckwheat Salad with Mint

serves 4

2 cups water

1/2 cup quinoa seeds

1/2 cup buckwheat groats

1 1/2 cup cucumber, diced, seeded

1/2 finely diced carrot

1/3 cup sliced green onions

1/4 cup chopped fresh mint

1/4 cup canola oil

2 TBS rice vinegar or white wine vinegar

2 TBS freshly squeezed lime juice

1 tsp maple syrup

salt

1/4 cup toasted salted or unsalted cashews

In a medium saucepan combine the water, quinoa and buckwheat and bring to a boil. Reduce to a simmer, cover and cook for 15 minutes. Remove from the heat. Fluff with a fork to cool completely.

Place the cooled grains in a medium bowl and add the cucumber, carrot, green onion and mint. In a small bowl, whisk together the oil, vinegar, lime juic, maple syrup and salt. Toss with salad, sprinkle with cashews before serving.

Fruit Salad with Quinoa & Pineapple Lime Dressing

Serves 4-6

1 1/3 cups water

2/3 cup quiona

1/4 to 1/3 cup dried coconut (optional)

3 ripe kiwis, peeled and sliced

1 cup sliced strawberries

1 can (14 oz) pineapple tidbits, drained, 1/3 cup juice reserved

1 TBS fresh lime juice

Combine water and quinoa in a medium saucepan. Bring to a boil, reduce to a simmer and cook with a cover for abot 15 minutes. Remove from heat and set aside with cover off to cool completely.

Heat small saute pan over medium heat. Add coconut and toast until golden and fragrant, 1 to 3 minutes. Remove from heat and set aside to cool.

In a medium bowl, toss quinoa, kiwi, strawberries and pineapples with reserved pineapple juice and lime juice. Pass coconut for those who don't like it.

Add blueberries, blackberries and/or pomegranate seeds.

Use sorghum instead of quinoa

Chocolate Teff Waffles

makes 6 waffles

2 cups teff flour

1/4 cup unsweetened cocoa powder

4 tsp baking powder

1/4 cup white sugar

1/2 tsp salt

2 large eggs

1 1/4 cups milk

1 cup water

1/2 cup vegetable oil

2 tsp vanilla extract

Preheat oven to 200. Preheat waffle iron

Combine teff flour, cocoa, baking powder, sugar and salt in a medium bowl and set aside. In another bowl, beat eggs, then stir in milk, water, oil and vanilla. Add wet ingredients to dry, making a thin batter. 

Ladle batter into waffle iron. Remove when waffles are ready. Keep warm in oven.

Top with maple syrup, yogurt, fruit syrup, peanut butter, jams, fruits, etc.

Warm Gingerbread Teff Cereal

serves 4

3 cups water

 1 cup teff grains

4 tsp molasses

1 1/2 tsp cinnamon

1/8 tsp ground ginger

1/4 cup brown sugar

1/4 cup milk

Combine water and teff in medium saucepan and stir in molasses and spices. Bring to a boil, reduce to a simmer and cover. Cook for 20 minutes, stirring occassionally. Remove from heat. Stir in brown sugar and milk and serve.

Rhubarb Pineapple Amaranth Pudding

serves 4

2 1/2 cups water, divided

3 cups fresh or frozen rhubarb

1 can (14 oz) unsweetened pineapple tidbits in juice

1/2 cup amaranth seeds

1/3 cup lightly packed brown sugar

 5 tsp cornstarch

1 cup plain Greek yogurt

1 TBS maple syrup

1/2 tsp vanilla extract

In a medium saucepan combine 2 cups of water, rhubarb, pineaple with juice, amaranth and brown sugar. Bring to a boil, then reduce to a simmer. Cover and simmer for 12 minutes. Stir and cook, covered for 15 additional minutes, until amaranth is tender.

Whisk the cornstarch with remaining 1/2 cup fo water. Stir into amaranth mixture, return to a simmer and cook for 1 minute, stirring constantly. Remove from heat and divide among bowls. Chill.

For topping, stir yogurt, maple syrup and vanilla together in a small bowl. Divide among chilled bowls of pudding and serve.

Mexican Chocolate Millet Pudding

serves 4

1 1/4 cups water

1/2 cups millet

1/4 cup whole milk 

1/3 cup white sguar

3 TBS unsweetened cocoa powder

1/4 tsp cinnamon

pinch of cayenne

pinch of salt

Combine water and millet in a medium saucepan. Bring to a boil, then reduce to a simmer. Cover and simmer for 25 inutes. Remove lid and fluff with a fork. If any water remains, simmer a few minute longer. Set aside and allow to cool.

Place cooked millett, milk, sugar, cocoa, cinnamon, cayenne and salt in blender or food processor. Puree well for at least 2 to 3 minutes until smooth. Mixture should be very thick, but if it is not completely smooth or too thick, add a little more milk. Divide between 4 serving dishes and chill for 1 hour or overnight before serving. Garnish with fresh fruit, and/or whipped cream.

Can use 1 cup of quinoa, sorghum or amaranth in place of cooked millet, if desired.

Carrot Spice Muffins

2 cups GF flour (without xantha gum)

2/3 cup sugar

1 Tbs baking powder

1 tsp baking soda

3/4 tsp xanthan gum

2 tsp cinnamon

1/2 tsp nutmeg

salt

1 cup finely shredded carrots

1/2 cup finely chopped walnuts

1/2 cup sweetened shredded coconut

1/2 cup milk

1/2 cup oil

2 large eggs

1 tsp vanilla

cinnamon sugar for garnish (2 Tbs sugar & 1/2 tsp cinnamon)

Preheat oven to 350. Grease 12 muffin cups.

Mix dry ingredient in a large mixing bowl. Add carrots, walnuts and coconut, stir evenly to coat.

Combine milk and oil -- remove and discard 1 Tbs of liquid. Beat in eggs and vanilla. Add liquid to dry ingredients and stir just until blended.

Fill cups 2/3 full. Sprinkle with cinnamon & sugar. Bake 18-25 minutes until light golden. Let cool 5 minutes, then remove from pans. Serve immediately or cool on rack.

Chocolate Ricotta Muffins

1 1/4 cups GF flour mix (without xanthan gum)

1/4 cup unsweetened cocoa powder

1/2 cup sugar

1 1/2 tsp baking powder

1/2 tsp baking soda

1/4 tsp xanthan gum

salt

2/3 cup semisweet chocolate chips

1 large egg

1/2 cup ricotta cheese

2/3 cup milk

2 Tbs oil

2 tsp vanilla

Preheat oven to 350. Grease 12 muffins cups or line with baking cups

Whisk together dry ingredients in a large mixing bowl. Stir in chocolate chips.

In a separate bowl, whisk remaing ingredients until well blended.

Pour liquid into dry and mix until well blended, but do not over beat.

Spoon into prepared muffin cups, may fill only 10 cups. Fill any empty cups with water to ensure even baking.

Bake 18-20 minutes until tester in center of center muffin comes out clean. Let cool 5 minutes in pan, then turnout and let cool or serve immediately.

Makes 10-12 muffins.

Mock Cake

3/4 cup milk

1/2 cup sugar

1/2 cup butter

salt

1/3 cup warm water

4 1/2 tsp active dry yeast

3 eggs

4 1/2 t 5 cups gf flour with xanthan gum

2 tsp xanthan gum

12.5 ounce can poppy seed filling (e.g. Solo)

Heat milk in saucepan over medium heat until bubbles form around the edge, to scald milk. Stir in sugar, butter and salt. Cool to lukewarm (115)

Combine warm water and yeast in bowl and let stand until it bubbles, about 5 minutes (if using quick acting yeast, use as would normally). Add lukewarm milk and eggs to yeast mixture and stir to combine

Mix together 4 1/2 cup flour and xanthan gum in a separate bowl. Stir into milk-egg mixture. Add more flour to make dough soft and smooth, not tacky. Form dough into a ball.

Roll dough between 2 large sheets of plastic wrap -- need a rectangle 18 by 10 inches (may need to overlap sheets of plastic wrap). Remove top layer of plastic wrap.

Spread poppy seed filling over dough, leaving one inch bare on all but one long edge.

Startign with edge without bare border carefully roll dough jelly-roll style into a large log, using plastic wrap on bottom of dough to lift and roll dough.

Place dough roll on ungreased cookie sheet (may have to shape into U in order to fit onto cookie pan). Cover and set in a warm place to rise for 30 minutes.

Preheat oven to 350.

Bake for 24 minutes or until golden brown. If browning too much, cover with foil.

Blondie cookies

1/2 cup salted butter (1 stick), softened

6 Tbs white sugar

6 TBS brown sugar

1/2 tsp vanilla extract

1 egg

1 cup + 6 Tbs gf flour with xanthan gum

1 1/4 tsp xanthan gum

1/2 tsp baking soda

salt

Preheat oven to 375.

Cream together butter, sugars and vanilla until fluffy. Add egg and beat until incorporated.

Add flour and other dry ingredients and mix until well-blended.

Scoop onto cookie sheet about 2 inches apart.

Bake 10-15 minutes until golden brown. Let rest 5 minutes on cookie sheet then transfer to wire rack to cool. Or make bars by spreading in ungreased 9 x 9 pan and bake 15-20 minutes until golden brown.

Also use to make Magic Bars and Peanut Butter Chocolate bars:

Magic Bars (no coconut)

Blondie cookie recipe, unbaked

14-oz can sweetened condensed milk

1 1/2 cup chocolate chips

1 cup toasted pecans

Preheat oven to 350 and put prepared blondie cookie dough into an 11 by 7 pan. 

Bake 15 minutes. When it comes out of hte oven, let it cool a bit, then pour overn sweetened condensed milk. Sprinkle with chocolate chips and pecans. Bake 30 minutes or until golden brown. Cool, then slice and serve. Makes at least 24.

Peanut Butter Chocolate Bars

Baked blondie cookies

1 cup + 2 Tbs peanut butter, divided

1 cup + 2 TBs melted butter, divided

2 cups confectioners' sugar

4 cups semisweet chocoalte chips

Crush cookies to make fine crumbs.

Mix together  cookie crumbs, 1 cup of peanut butter, 1 cup of melted butter and 2 cups confectioners sugar until combined. Press into 9 by 9 baking pan.

Melt chocolate chips with 2 TBs peanut butter and 2 TBS butter over low heat, stirring constantly. Spread over peanut butter layer. Refrigerate 1 hour.

Cut into squares and keep in refrigerator. Makes at least 16.

Chocolate Cookies

1/2 cup (1 stick) salted butter, softened

1/2 cup packed light brown sugar

1/4 cup granulated sugar

1/2 tsp vanilla extract

1 egg

1 cup gf flour with xanthan gum

1 1/2 tsp xanthan gum

1/2 tsp baking soda

1/2 cocoa powder

pinch salt

Preheat oven to 375.

Cream together butter, brown sugar, granulated sugar and vanilla. Add egg and mix until incorporated.

Add flour, xanthan gum, baking soda, cocoa powder and salt and mix until well blended. 

Using a cookie scoop drop onto cookie sheet 2 inches apart

Bake 10 minutes or until edges are crispy. Let cool 5 minutes on sheet then transfer to wire rack to cool. Makes 18 large cookies or more smaller ones.

gf flour with xanthan gum

1 1/4 cups brown rice flour

3/4 cup sorghum flour

2/3 cup cornstarch

1/4 cup potato starch

4 tsp potato flour

1 tsp xanthan gum

Combine and store in airtight container in fridge. Makes 3 cups

For 12 cups:

5 cups brown rice flour

3 cups sorghum flour

2 2/3 cups cornstarch

1 cup potato starch

1/4 cup + 4 tsp potato flour

4 tsp xanthan gum

Teff Pancakes

1/2 cup brown rice flour
1/2 cup teff flour
1/2 cup sweet rice or tapioca flour or potato starch
pinch of salt
1 tsp baking powder
1/2 tsp baking soda
2 eggs, lightly beaten
1/2 cup milk
3 Tbs canola oil

In a large bowl combine the brown rice, teff and other flour, the baking powder and baking soda. Whisk well. In a separate bowl whisk the eggs, milk and oil. Combine just into smooth.

Heat frying pan or griddle. Pour pancakes onto hot, oiled pan. Turn when bubbles form and top and bottom are browned. Served with toppings of your choice.

Yields enough for 4 with some leftovers. Can be doubled easily for more leftovers.