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 —

Muesli for One

Muesli for One

Here’s a delicious one-person recipe for that favorite Scandinavian breakfast. Multiply according to the number served, but keep in mind that this makes a very generous serving – about 2 cups.

INGREDIENTS & QUANTITY
½	CUP OLD FASHIONED OATS
¼	CUP DICED DRIED FRUIT (apricots, dates, and dried cranberries are good together)
1	CUP SOY MILK (or pina colada juice with a few slices of banana blended in)
½	CUP DICED FRESH APPLE
1	TABLESPOON CHOPPED NUTS
	PINCH OF ORANGE ZEST, optional

1.     Place oats in a dry pan over medium-heat and stir until just beginning to lightly brown.

2.     Pour toasted oats into a bowl and add dried fruit and milk (or juice). Let sit overnight in refrigerator.

3.     In the morning, add as desired: diced apple, chopped nuts, sliced bananas or peaches, grapes, berries, or other fruits. Add more milk or juice if desired. Serve cold or at room temperature.    

– MAKES 2 CUPS —

Creamy Rice Cereal

Creamy Rice Cereal

This recipe became a favorite of ours when we lived in the Caribbean. Another way the islanders make their “porridge” is by preparing a thin cornmeal mush containing coconut milk.

INGREDIENTS & QUANTITY
1	CUP COCONUT MILK OR SOY MILK
1	BANANA
1	CUP PINEAPPLE JUICE
½	TEASPOON COCONUT EXTRACT
4	CUPS COOKED RICE
½	CUP CRUSHED PINEAPPLE AND RAISINS MIXED

1.     Blend together the coconut or soy milk, banana, juice, and coconut extract.

2.     Place rice in a casserole dish that has been lightly coated with oil, and fold in the crushed pineapple and raisins. Stir in the blended milk and juice.

3.     Bake at 350˚F about 20 minutes until hot enough to serve, or about 8 minutes in the microwave.    

– MAKES ABOUT 6 CUPS —

RECIPE’s Finally!

Maple Nut Granola

Most granola at the market tastes like oatmeal cookies! This delicious recipe, without refined fat, will be a real hit if you carefully follow the directions. With experience, it will be oven-ready in 15 minutes.

INGREDIENTS & QUANTITY
1	CUP WATER
½	CUP HONEY
1	TABLESPOON MOLASSES, optional
1	TABLESPOON MAPLE FLAVORING
1	TEASPOON SALT
2	CUPS PITTED DATES
1	CUP WALNUTS, BRAZIL NUTS, PEANUTS OR ALMONDS
13	CUPS OLD-FASHINED OATS (42-OUNCE CARTON QUAKER OATS)
1-2	CUPS QUICK OATS, if needed
½	CUP SHREDDEDM UNSWEETENED COCONUT, optional
1-2	CUPS COARSELY CHOPPED WALNUTS, PECANS, ALMONDS, OR PEANUTS

1.     Put water, honey, flavorings, dates, and 1 cup nuts in blender. Blend for about 1   
       minute until smooth.   

      This becomes quite thick, and you may need to help it blend by carefully arriving from the top with a rubber spatula while it blends.

2.     Place oats and remaining ingredients (except quick oats) in a large mixing bowl. Add blended mix to the oats and gently mix together with your hands.

      Keep tossing until all the oats look moist and there are no dry, whitish-colored oat flakes in the mix. Avoid the temptation to squeeze or knead the mix with your hands. You want to retain the shape of the oat flakes without pulverizing them. Plastic food-handling gloves are a great help.

3.     If the mix is too wet, the finished granola will not be tender. If it is sticking to your hands or feels sticky, add the extra quick oats and work them into the mix.   

If you are using gloves, it will be the right consistency when it hardly sticks at all. I almost always needs the extra oatmeal along with the 42-ounce carton of oats, but ingredients can vary, and experience will help you get the right balance of moisture every time. If your finished granola is hard and rough, you get it too wet. It is just right when there are some clumps that break apart easily, but it is not all powdery and dry.

4.     Place mixture in two large cake pans or sheet pans that have sides, taking care not to pack or pat it down tightly. Keep it light and airy.

5.     Place pans in over at 175˚F for about 8 hours – no need to stir if it is baked slowly, if the temperature is too high, it will become dark brown or burned on top and uncooked part dries out, it will be tough and hard. Longer, slower cooking will result in an even, golden-brown product.

       The right temperature is crucial, so err on the low side or check it with an oven thermometer, since ovens vary greatly. A convention oven will usually give a more tender result.  

– MAKES ABOUT 24 CUPS —