Simple French Crepes

Simple French Crepes

INGREDIENTS & QUANTITY
1½	CUPS WATER
¼	CUP RAW CASHEW NUTS (may use 1½ cups soy milk instead of water and cashew nuts
½	CUPS QUICK OATS
½	CUP WHOLE WHEAT OR BROWN RICE FLOUR
1	TABLESPOON APPLE JUUICE CONCENTRATE or 1½ TABLESPOON HONEY
½	TEASPOON SALT
½	CUP TOFU, optional (makes the crepes richer and more tender

1.     Blend ingredients together about 1 minute.

2.     Lift preheated non-stick skillet from burner and pour ¼ cup portion, tipping in a circular motion so crepe flows large and thin. Use medium-high temperature until dry on top (about 1 minute), then loosen gently with spatula and turn, cooking the other side for about 30 seconds. Stack finished crepes on a flat plate and cover with a cloth to keep warm.

You make these ahead and refrigerate, wrapping a plate of stacked crepes in a plastic bag. Warm up in microwave before serving.

Serving Tip: Place a thin layer of sugarless jam on crepe and then spread across in the middle a spoonful of Whipped Topping. Roll up and drizzle with Maple Syrup Sauce if desired.  

– MAKES 12 CREPES —

Simple French Toast

“Though eggs have a tradition in cooking and baking, we have not used them in our recipes. You can make light muffins, pancakes, and waffles and even crepes without them! You might notice a slight difference in taste and texture, but most of our gusts didn`t miss them at all. So just to round out our breakfast section, we include some delicious replacements for egg and hash brown fans without the usual cholesterol or grease.”

David McDowell.    

Simple French Toast

INGREDIENTS & QUANTITY
1	CUP ORANGE JUICE (not concentrated)
½	CUP FLOUR (may use whole wheat, but white flour will give a nicer appearance)
6 or 7	SLICE WHOLE WHEAT BREAD

1.     Place orange juice and flour in a bowl and stir briskly with a wire whip.

2.     Dip bread, one slice at a time, and place in a preheated non-stick skillet (medium heat). Gently press the bread with a spatula so that all of it contacts the griddle. This will help it to brown evenly. Turn over after 1-2 minutes.

Serving Tip: Use date-nut or raisin bread and serve with almond butter, topped with apricot or pear sauce. Or spread French toast with peanut butter and top with hot applesauce or a bit of Maple Syrup.  

– SERVES 2-3 HUNGRY ADULTS —

Five Loaves Rice Cream

We always served this recipe in our soft-serve machine. It can be made in a blender, but is easiest to make in the kind of ice-cream maker that has a container you keep in the freezer. (Cuisine-art makes a good one.) When ready to use, simply mount the freezer container on the motor, turn on, and pour in the mix. In 20 minutes you have soft ice cream ready to serve.  

Five Loaves Rice Cream

INGREDIENTS & QUANTITY
¾	CUP CASHEW NUTS
½	CUP COOKED BRON RICE *
½	CUP PITTED DATES
½	CUP FRUIT JUICE SWEETNER OR HONEY
½	TEASPOON SALT
1	TEASPOON VANILLA
½	TEASPOON GUAR GUM OR XANTHAN GUM (OPTIONAL)
2	CUPS WATER
1	TRAY ICE CUBES (optional)

* If desired, you may omit the rice and increase nuts to 1 cup cashew nuts.

1.     Blend all the ingredients (except ice cubes) in a blender until very smooth (may take up to 2 minutes). There should be no grittiness when a drop of mixture is felt between your thumb and finger.

2.     Add ice cubes and blend smooth (speed chilling time). Add more water as needed to make 5 cups total mix.

3.     Pour into ice-cream maker and freeze according to its directions. )or pour into a shallow pan and freeze. When ready to use, thaw slightly until just soft enough to cut into squares. Place in a blender with enough soy milk or water to blend into the consistency of soft ice cream).

4.     Spoon into containers as soon as the mix is done (if the ice cream is left in an ice-cream maker, some will freeze to the container and become hard). Store in freezer until ready to use.

Hint: This ice-cream recipe will harden more in the freezer than store-bought high-fat brands. To serve slightly in the microwave.     

– MAKES ABOUT 6 CUPS —

Fruit Sauce

“Grains, fruits, nuts, and vegetables constitute the diet chosen for us by our Creator. These foods, prepared in as simple and natural a manner as possible, are the most healthful and nourishing. They impart a strength, a power of endurance, and a vigor of intellect that are not afforded by a more complex and stimulating diet.”

E.G. White, The Ministry of Healing.    

Fruit Sauce

INGREDIENTS & QUANTITY
4	CUPS DICED FRESH OR FROZEN FRUIT (blueberries, blackberries, apricots, peaches, cherries, apples, or pears are good)
12	OUNCE CAN FROZEN CONCENTRATED APPLE OR WHITE GRAPE JUICE
1	CUP WATER
3	TABLESPOONS POTATO STARCH OR ¼ CUP CLEAR JEL DISSOLVED IN ½ CUP WATER (½ cup cornstarch maybe used instead)

1.     Place fruit, juice and water in a saucepan. Place over high heat until mixture begins to boil.

With apples, turn down heat and simmer until apples are soft (5-10 minutes).

2.     Remove from heat and stir in dissolved starch. Return to heat and stir until it just begins to boil and becomes thick.

Hint: Add the dissolved starch slowly and stir briskly to prevent lumps from forming. As you add and stir, the sauce will immediately thicken. Stop adding starch when the mixture reaches the desired consistency. Some tart fruits may need more sweetening. This may be done by adding a little homey or other sweetener of choice.  

– MAKES ABOUT 6 CUPS —

Waffles & Fruit Sauce

We have tried many combinations of waffle ingredients and made thousands of waffles. When we learned about the antioxidant benefits of flaxseed, we tried it in waffles. Our daughter developed this recipe, which seems to have the right combination of ingredients. It surpasses anything we have tried yet. We were surprised to discover that the flax works like leavening, causing the batter to bubble up and fill all the depressions in the waffle iron.

Light and Tender Waffles

INGREDIENTS & QUANTITY
2	CUPS WATER
1	TABLESPOON CONCENTRATED APPLE JUICE*
1	CUP QUICK OATS
¼	CUP MILLET OR CORNMEAL
¼	CUP FLAXSEED
¼	CUP RAW CASHEW NUTS
2	TABLESPOONS CORNSTARCH, optional (helps waffle keep its shape when cool)
½	TEASPOON SALT

* Makes waffle brown; 1 date or ½ tablespoon of raisins may be used instead.

1.     Preheat waffle iron.

If your iron is old and worn, you probably have to use plenty of non-stick spray. The new waffle irons are not experience, and a new Teflon surfaces stays nice long time if you never grease or wash it. The non-stick sprays leave a residue that builds up, making the waffled stick. So don’t spray, and get a nicer-appearing waffle as well!

2.     Blend all ingredients for 1 minute.

3.     Pour mixture into preheat waffle iron and close the lid. Bake until steam stops rising and the waffle is golden brown and crisp.

Hint: We’ve found that the time to bake these waffles varies greatly with the particular waffle iron-from 4 to 12 minutes. So follow the steam rule above, and you won’t have a sticky mess! Once you know how long your iron takes, it’s simples to use a timer than watch the steam.  

4.     Remove to a cooling rack and serve.

Don’t stack waffles when they’re hot, as they’ll become soggy and compressed. Use a toaster to add crispiness and reheat leftovers.     

– MAKES 1½ - 2 LARGE WAFFLES (6-8 squares) WORKS GOOD IN BELGIAN WAFFLE IRONS, TOO —