Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/3 cup flax seeds
1 cup water
1. Grind flax seeds in a blender until powdered. Slowly add water
and blend until it produces a gooey mixture.
2. Tablespoon = 1 egg
3. This makes 6 flax “eggs”.
4. *Refrigerate unused flax eggs in refrigerator for up to 6 days. (Be sure
to clean out blender immediately or you’ll end up with cement. Seriously.)
Recipe Source: vegancoach.com
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 oz firm tofu
1/2 tsp minced garlic
1/2 tsp minced shallot
1/2 tsp plum vinegar
1 Tbs fresh lemon juice
1 Tbs extra-virgin olive oil
1 tsp nutritional yeast flakes
1/2 tsp chopped fresh basil
1/2 tsp chopped fresh parsley
Kosher salt and fresh cracked black pepper, to taste
1. Press tofu through a potato ricer into a large bowl. Or, alternatively,
mash tofu with your hands until crumbly. Add remaining ingredients and mix
well, until mixture is consistency of ricotta cheese.
1 ripe banana
3/4 cup flaxseed meal
1 egg
1/3 cup honey or agave nectar
1 cup buttermilk
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup whole wheat flour
3/4 cup spelt flour
1 teaspoon orange rind, grated
1 cup blueberries, fresh or frozen
1/2 cup chopped walnuts
1. Preheat oven to 375°. Spray a nonstick loaf pan with cooking spray. In
a large bowl, stir together banana, flaxseed, egg, honey and buttermilk.
2. In a separate bowl, mix baking soda, salt, flours and orange rind.
Combine dry ingredients into banana mixture. Gently fold in blueberries and
walnuts. Pour into loaf pan and bake 45 minutes or until done.
1 1/2 cups all-purpose flour
2 tsp baking powder
1/2 tsp kosher salt
1 cup plain whole-milk yogurt
1 1/3 cups sugar, divided
3 extra-large eggs
2 tsp grated lemon zest (2 lemons)
1/2 tsp pure vanilla extract
1/2 cup vegetable oil plus one tablespoon
1/3 cup freshly squeezed lemon juice
—–Blueberry sauce—–
1 1/2 quarts blueberries
1 cup sugar
1 teaspoon vanilla
1 tablespoon fresh lemon juice
1. Preheat the oven to 350 degrees F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch
loaf pan. Line the bottom with parchment paper. Grease and flour the pan.
2. Sift together the flour, baking powder, and salt into 1 bowl. In another
bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, lemon juice
and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a
rubber spatula, fold the vegetable oil into the batter, making sure it’s all
incorporated. Pour the batter into the prepared pan and bake for about 50
minutes, or until a cake tester placed in the center of the loaf comes out
clean.
4. When the cake is done, allow it to cool in the pan for 10 minutes.
Carefully place on a baking rack over a sheet pan.
Cool overnight.
In the morning cut into ½ inch slices. Dip in egg & milk mixture and cook on a hot
griddle.
For Blueberry sauce, heat all together until sugar is dissolved. Serve with cooked
French Toast.
Batter:
3 large eggs
1/4 cup milk
1/2 tsp pure vanilla extract
pinch ground cinnamon
Caramel Apples:
1/2 cup sugar
3 Tbs unsalted butter
6 Granny Smith apples, peeled, cored
– and cut in 1/2-inch-thick wedges
1/2 cup pure maple syrup
3 Tbs unsalted butter
4 large croissants, halved lengthwise
Confectioners’ sugar, for dusting
Ground cinnamon, for dusting
1. Make the batter for the French toast by whisking together the eggs, milk,
vanilla, and cinnamon until evenly blended. Cover and refrigerate.
2. Pay close attention while you make the caramel apples – put the sugar in
a large dry skillet and place it over medium-low heat. Stir constantly with
a wooden spoon until the sugar melts and begins to caramelize, about 5
minutes. Be careful; the sugar is really hot at this point. Still stirring,
add the butter, which will foam a little. Once the sugar and butter become a
caramel sauce, fold in the apple wedges. Now, because the apples are cooler
than the sugar, the sugar may start to seize and harden, but don’t freak out
– keep stirring, once the apples warm up the caramel will smooth out again.
When the caramel sauce starts to form around the apples, pour in the maple
syrup. Give it a stir and simmer for about 10 minutes until the apples are
fork tender. Pull them off the heat and keep warm until you are ready to
serve.
3. For the French toast itself, warm the butter in a large non-stick skillet
over medium-low heat. You probably will only be able to fit a couple of
croissants in the pan at once, so prepare these in batches. Take a croissant
half and quickly dredge it in the batter. The key word here is quickly; the
croissants are very soft and will disintegrate if soaked in the batter. Lay
the croissants in the pan, cut-side down, and cook for 2 – 3 minutes.
Carefully flip them over with a spatula and brown the other side.
4. The presentation is like a caramel apple sandwich – take the bottom half
of the croissant and put it on a plate, spoon some of the caramel apples on
top of that, and cover with the top 1/2 of the croissant. Dust with
confectioners’ sugar and cinnamon and serve.
Cooking Tip: Make extra caramel sauce to serve on side for people like Ron.
Recipe By : Adobe Village Graham Inn – Geckos and Granola Cookbook
Servings 1
8 ounces chilled orange juice
1/2 teaspoon grenadine
1. Pour the juice into a pretty, clear glass such as stemware. Top with a
splash of grenadine. Don’t stir. Serve immediately and watch the sun rise
in your glass.
Recipe By : Adobe Village Graham Inn- Geckos and Granola Cookbook
Servings: 6
—–Croutons—–
3 slices lemon pound cake
—–Soup—–
1 1/2 quarts fresh strawberries, washed and hulled
1/2 cup apple juice
2 tablespoons brown sugar
2 tablespoons honey
1/4 cup sour cream
1/4 cup half and half
1. Preheat oven to 250°.
2. Cut the pound cake into 1/2 inch cubes. Place them on a cookie sheet and
bake for 30 minutes and then turn off the oven and let the croutons continue
drying. When cool, store in a covered container until ready to serve.
3. Puree the strawberries in a blender with the apple juice. Add the
remaining ingredients and blend until smooth. Chill. When ready to serve,
top with a sprinkling of the sweet croutons.
This recipe was given to me by a wonderful lady who works with us…Carolee. These are great bars to take along hiking. They are also good with raspberry jam.
1 cup all-purpose flour
1 cup quick-cooking oats
1 cup puffed rice cereal (preferably brown rice)
1 cup chopped pecans
1 tsp ground cinnamon
1/2 tsp baking powder
1/2 tsp salt
1/4 cup (1/2 stick) butter, softened
1/4 cup vegetable oil
1/3 cup packed brown sugar
1 tsp vanilla extract
1 (10-ounce) jar cherry all-fruit spread
1. Preheat oven to 350F. Butter a 9-inch-square baking pan.
2. Combine flour, oats, puffed rice, pecans, cinnamon, baking powder and
salt in a medium bowl.
3. Using an electric mixer, beat butter, oil, sugar and vanilla in a large
bowl until well-blended and creamy. Add dry ingredients and mix until
moistened and a crumbly dough forms. Reserve 1 ½ cups of the dough for the
topping. Press remaining dough evenly into bottom of pan.
4. Spread fruit spread evenly over dough in pan. Sprinkle reserved dough
mixture over top, leaving some areas uncovered. Gently press down to adhere
topping to fruit layer. Bake 30 minutes or until deep golden. Cool 15
minutes. Slice into 12 (2 1/4 x 3-inch) bars
4 teaspoons active dry yeast
2 cups whole milk, heated to lukewarm
1 tsp sugar
5 cups all-purpose flour, plus more for the work surface
1/3 cup extra-virgin olive oil, plus more for brushing
1 1/2 tsp kosher salt
2 Tbs finely chopped fresh rosemary leaves
1. In a large bowl or the work bowl of an electric mixer dissolve yeast in
the milk. Add sugar and 1 cup of the flour. Mix well and let stand in a warm
place about 15 minutes for the yeast to activate.
2. Mix another 2 1/2 cups flour into the yeast mixture with the dough hook
attachment until smooth. With the machine running, add 1 cup flour and knead
for 6 minutes. Turn out onto a board and lightly knead in remaining 1/2 cup
flour. The dough should remain rather wet to ensure a soft and light bread.
Shape the dough into a ball and put it in an oiled bowl. Cover with a damp
towel and allow to rise in a warm place until doubled in bulk about 20
minutes.
3. Turn dough out onto a lightly floured work surface. Press dough with
finger to gently stretch dough to fit in pan, and then use a rolling pin to
lightly flatten.
4. Oil an 11 by 17-inch baking sheet with 1/3 cup olive oil. Transfer the
dough to the baking sheet. Using your fingertips, nudge the dough into a
rectangle.
5. Cover and let rise again until doubled, 30 to 40 minutes.
6. To bake, preheat oven to 400 degrees F.
7. Make indentations all over the dough by pressing with your fingertips
being careful not to puncture all the way through the dough. Brush olive oil
over the top, filling in the wells. Sprinkle the salt and rosemary over the
surface. Bake until crisp on the bottom and golden brown on top, about 15
minutes if using for sandwiches, 20 minutes for appetizers.
2 cups flour — all-purpose
1/2 cup granulated sugar
1 tablespoon baking powder
1 teaspoon salt
1 tablespoon lemon juice
grated peel of 1/2 lemon
3/4 cup chopped walnuts
3/4 cup raisins
2 eggs, beaten
½ cup milk
4 ounces vegetable oil
1 cup (packed) shredded zucchini
Sugar in the Raw for tops of muffins
1. Preheat your oven to 400°F.
2. Combine the flour, sugar, baking powder, salt, lemon juice and lemon peel
in a large bowl. Stir in the walnuts and raisins.
3. In a smaller bowl combine the eggs, milk and oil.
4. Make a well in the center of the dry ingredients and add the wet
ingredients. Stir just until barely combined and then gently fold in the
zucchini.
5. Spoon the batter into a greased, 12-cup muffin tin. Bake for 12-14
minutes or until toothpick comes out clean when tested.
