Beating Strong

Peanut Butter Haystacks

• 1/2 Cup Dry Milk Powder
• 1/2 Cup Chunky Peanut Butter
• 1/3 Cup Whole Wheat Flour
• 1/2 Cup Honey
• 1 tsp. Vanilla
• 1 1/2 Cups Granola or Rolled Oats
• 1 Cup Shredded Coconut, Toasted

Cook honey to firm ball stage (245 degree). Combine all but granola and coconut and knead by hand until smooth. Mix in granola and drop by spoonfuls into coconut. Roll to coat then place on a waxed paper to cool. If desired, add 1/2 cup 2-day wheat sprouts to coconut.

Notes

Do not use instant milk in this recipe as the crystals do not dissolve well. Makes 3 dozen haystacks.

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Crispy Whole Wheat Crackers

• 7/8 Cup Wheat Flour
• 1 tsp. Chicken Bouillon
• 1/4 tsp. Ginger
• 1/2 Cup Water
• 1/3 Cup Sesame Seeds
• 1 tsp. Soy Sauce

Mix all together, adding more flour, if necessary, to keep the dough from being sticky. Stir only until dough holds together. Place dough on a baking sheet coated with cooking spray (one without sides works best). Roll dough out 1/8 inch thick. Sprinkle with salt or vegetable powder, if desired. Score with a sharp knife or pizza cutter into 1 or 2 inch rectangles, and bake at 350 degrees until lightly browned, about 15 minutes. If the edges brown too fast, take outer crackers off and continue baking. Note: For soup crackers, score in 1 inch squares and break apart when cool. Makes 1 medium tray.

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Whole Wheat Crepes

• 1/2 Cup Whole Wheat Flour
• 1/2 Cup Water
• 1/4 tsp. Salt (Optional)
• 1 Tbsp. Oil (Optional)
• 1 Tbsp. Dry Milk Powder
• 3 Egg Whites or 2 Eggs

Put all in blender and mix just until smooth. Pour scant 1/4 cup batter on lightly greased hot skillet. Lift and tilt skillet to spread batter. Cook on medium heat. Batter dulls when cooked on 1 side. Flip and cook on other side. Cover and place in warm oven while others cook. Excellent filled with scrambled eggs made with onions, green pepper and a little Picante sauce. Makes 12 crepes. To freeze, put waxed paper or plastic wrap between each 4-5 cooked crepes. Wrap securely in plastic wrap, or place in plastic container. Use within 2 months.

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Whole Wheat Focaccia (Breakmaker Recipe)

• 1 1/3 Cups Water
• 2 Tbsp. Applesauce or Canola Oil
• 3 Tbsp. Honey
• 1 tsp. Salt
• 3 Tbsp. Vital Wheat Gluten Flour
• 3 2/3 Cups Whole Wheat Flour
• 1 Tbsp. Active Dry Yeast

In mixer bowl, combine water with applesauce or canola oil, honey, and half of combined flour mixture. Mix on high for 4 minutes. Add remaining flour (and additional water if necessary), and mix until dough forms a ball that pulls away from sides. Let rest 5 minutes. Turn onto floured board and knead 1 minute. With your thumbs, make a hole in the center to form a donut shape and place in a mixing bowl that has been sprinkled with a little flour. Cover with plastic wrap and micro-rise until doubled. Place dough on a lightly floured board; roll and stretch into an 8 inch circle, about 1 inch thick. Place on baking sheet sprinkled with cornmeal and set aside to rise until puffy, about 10 minutes. Spritz with cooking spray and sprinkle with coarse salt or one of the toppings below. Just before baking, press fingertips into the dough to make deep dimples. Baked in a preheated 400 degree oven for 15 to 20 minutes, or until golden brown. Tear into chunks or serve in wedges.

Notes

Toppings:

Onion:
1 tsp. Butter or Olive Oil
1/2 tsp. Fresh or Dried Parsley
1 Large Yellow or White Onion
Black Pepper to Taste

Directions: Separate onions into rings and saute in butter. Arrange on flatbread. Sprinkle with parsley and black pepper.

Garlic-Parmesan:
1/4 Cup Dried Parmesan Cheese
1/4 tsp. Onion Powder
1/4 tsp. Garlic Powder

Directions: Combine and sprinkle on flatbread.

Black Olive:
1 Cup Sliced Black Olives
3/4 Cup Chopped Tomatoes
1/2 tsp. Chili Powder
1/4 tsp. Cumin
Black Pepper to Taste
1 Cup Shredded Cheese (Optional)

Directions: Arrange olives and tomatoes on flatbread. Sprinkle with combined spices. Top with cheese (If Desired).

Apple-Cinnamon:
3/4 Cup Applesauce
1 Apple, Sliced in Very Thin Wedges
1/4 Cup Turbinado Sugar or Sucanat
1 tsp. Cinnamon

Directions: Spread flatbread with applesauce. Arrange apple wedges in a pleasing pattern. Sprinkle with sugar and cinnamon.

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Honey Maple Granola

• 1 Cups Rolled Oats
• 1 Cup Whole Wheat Flour
• 1/2 Cup Apple Juice Concentrate
• 1 Cup Honey
• 1 tsp. Vanilla
• 1 tsp. Mapleine
• 1/2 Cup Water or Canola Oil
• 1 Cup Chopped Nuts (Optional)
• 1 Cup Grated Coconut (Optional)
• 1 Tbsp. Ground Sunflower Seeds (Optional)
• 1 Tbsp. Ground Flax Seeds (Optional)
• Grated Rind of One Lemon

Mix dry ingredients, then add honey, vanilla and mapleine, and water or oil. Mix in any other optional items you desire. Mix well and spread out on baking sheets. Bake 2 hours at 150 degree, stirring every half hour. Add 2 cups raisins or chopped dates (Optional) after baking. Makes about 1 gallon.

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Wheat Thins

• 1 Cup Wheat Flour
• 1 Cup Water
• 1/2 tsp. Salt

This will be a thin batter. Mix until free of lumps. Grease cookie sheets. Spread 1 Cup batter on entire sheet (do several sheets). Season with celery, onion, or garlic salt. Bake at 350 degree 10 minutes. Remove and break up to chip size pieces.

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Whole Wheat Hot Pancakes

• 1 Cup Wheat Flour (may use part white flour)
• 1 tsp. Baking Powder
• 2 Tbsp. Oil
• 2 Tbsp. Sugar
• 1/4 tsp. Salt
• 1 scant Cup Milk
• 1 large Egg, beaten lightly

Sift dry ingredients. Combine milk and oil and add to dry ingredients. Stir just until moist. Do not overmix.

Syrup:

1 Cup Water
1 Cup Sugar
2 tsp. Maple Flavoring

Directions: Heat all ingredients to boiling.

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Feather Light Buttermilk Wheat Pancakes

• 1 1/2 Cup Buttermilk
• 1 1/2 Cup Wheat Flour
• 2 Tbsp. Oil
• 2 tsp. Vanilla
• 3 Eggs, seperated
• 1/2 tsp. Salt
• 1 Tbsp. Baking Powder

Combine buttermilk and egg yolks in bowl and beat until foamy. Add remaining ingredients, except egg whites, stir till smooth. Beat egg whites until stiff. Fold egg whites into batter. Delicious.

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Healthy Oatmeal Muffins

• 1 Cup Buttermilk
• 1 Egg
• 1 Cup Whole Wheat Flower
• 1/2 tsp. Soda
• 1/2 Cup Packed Brown Sugar or 1/2 Cup Applesauce or Frozen Orange Juice
• 1 Cup Rolled Oats
• 1/2 tsp. Salt
• 1 1/2 tsp. Baking Powder
• 1/4 Cup Vegetable Oil

Pour buttermilk over oats. Let stand of 5 minutes. Add egg and brown sugar to oats and mix well. Add sifted dry ingredients and oil. Mix well. If raisins or dates or other fruit such as chunks of apple etc. are desired add them. Spoon into 12 greased muffin tins or cup cake liners. Bake at 400 degrees for 18 min. or until brown. (Makes 12)

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Rice Flour Raisin Cookies

• 1/2 Cup White Rice Flour
• 1/2 Cup Brown Rice Flour
• 1 1/2 tsp. Baking Powder
• 1/2 tsp. Cinnamon
• 1/4 Cup Raw Sugar
• 1/2 Cup Raisins
• 60 Grams Margarine
• 3 Tbsp. Water

Preheat oven to 180 degrees F. Prepare a flat oven tray so it is non-stick. Place flours, baking powder, cinnamon and raw sugar in a mixing bowl. Chop raisins and add to the dry mixture. Stir margarine into dry mixture and add water. Mix until a “stiff” dough is made. Roll into balls and flatten with a fork. Bake for approximately 15 minutes or until golden brown. Makes about 12 cookies.

Note:
Anything with rice flour tends to crumble so try self-rising flour that will give a result similar to baking with regular flour.

You can grind your own rice using our Kitchen Mill.