This is a good-tasting granola relying primarily on oat flakes and flours. I chose to grind the buckwheat and regret I did not also grind the sesame seeds. I have not been able to find grape nuts on the supermarket shelves for some time. It was never the most popular of cereals, though there were some aficionados such as myself. So I substituted another old favourite, Red River cereal.
I like the fact that this is baked at a relatively cool temperature. It makes it easier to control the level of browning.
Source: Ecological Cooking
Date tried:October 30, 2017
Yield: 4 servings
Time needed: 40 minutes
One of the best veggie burger recipes I have found. Good texture, holds together well, nice flavour. Even my grandson, who is in a stage of being very picky about food, ate one happily with no urging. I think it is overestimating to say this amount serves four. I got seven patties from this, so two each for adults who would gladly have eaten more.
I chose to serve these with pita bread and put lots of condiments on the table for people to pick and choose their favourites. There was also a bowl of baby carrots and a plate of sliced tomatoes, but, unfortunately, I did not have any lettuce or sprouts on hand. Those would have been a great addition.
Source: Simply in Season
Date tried:October 26, 2017
Yield: 12 servings
Time needed: 40-50 minutes
A fruit crisp is always a favourite dessert. I made the strawberry version today, as I had both rhubarb and strawberries in the freezer, , but I must try the sorrel version next spring when fresh sorrel is available.
This is one of the best methods I have found for preparing granola. I like that the syrup is not added until the cooking is completed. It was much easier to cook and much easier to mix.
And this is also a really great tasting granola.
Source: Simply in Season
Date tried: June 26, 2017
Yield: 8 large waffles
Time needed: 30 minutes
So you made the Sweet Potato Crescent Rolls and still have lots of cooked, mashed sweet potato left. Here’s the recipe for using the rest. Sorry for the pancake-looking waffles, but I don’t have a waffle iron.
It takes almost more time to assemble the ingredients for this classic recipe than it does to mix and bake the cookies. After all, it does really seem to contain “everything but the kitchen sink”. This version is a real, yet healthy indulgence.
For a dessert challenged baker like myself, no-bake cookies are a no-brainer. And macaroons are one of my favorites. These are very good, but heavy on the cocoa and oatmeal. I would like to find a recipe that lets the coconut shine through.
The recipe calls for setting the cookies on wax paper, a commodity I seldom have in the house. I was about to add that to the shopping list when it occurred to me I could probably use the banana leaves that have been sitting in my freezer. Sure enough, once thawed out and softened with coconut oil they worked just fine.
The recipe says 12 to 24 cookies depending on whether you use a tablespoon or teaspoon to spoon them out, but I got nearly 4 dozen using a tablespoon.