FROZEN FRUIT POPS

FROZEN FRUIT POPS

Work backwards on this recipe.  Fill one fruit pop holder with water then multiply the amount of water times the number of fruit pop holders you need to fill.  My rocket fruit pops require 2 cups.  The amounts of fruit (blueberry, cherry, papaya, peach, pineapple, mango, raspberry, strawberry) can vary.  The fruit can be frozen.  The frozen grape concentrate can be white or purple and the amount can vary a little. 

1/2-cup frozen grape concentrate
1/2-cup water

1-cup strawberries

1/2-cup papaya

If using frozen fruit, let it thaw.  Blenderize the fresh fruit or the thawed fruit.

Add frozen grape concentrate and blend. 

Fill fruit pop mold and freeze.

Remove frozen fruit pops 10 minutes before serving or run warm water on the outside of the mold to release. 

I used 1 1/2 cups because1-cup of strawberries isn't a solid cup.  I used strawberry and papaya because I had them in the freezer.  

APPLE UPSIDE DOWN CAKE

APPLE UPSIDE DOWN CAKE

Oil a 9-inch square-baking pan or cake pan

Preheat oven to 350 degrees

Preparation time: 10 minutes

Yield: 12 servings

1/3-cup agave nectar

2-tablespoons coconut oil

3 apples, peeled, cut in half and sliced

1/3-cup ground flaxseed

1/3-cup agave nectar

1-cup nut, rice, or soy milk

1/3-cup coconut oil

2-teaspoons vanilla

1-tablespoon white vinegar

2-cups whole-wheat flour

2-teaspoons baking powder

1/8-teaspoon salt

Zap the 1/3-cup agave and the 2-tablespoons oil for 1 minute.  Pour the agave oil mixture into a sprayed 9-inch square-baking dish or cake pan.  Arrange the slices on the bottom.  Arrange slices with one row going in one direction and the next row going in the opposite direction in a square pan or arrange in a circular pattern in a round pan. 

In a standing mixing bowl mix together the flaxseed, agave, milk, oil, and vanilla.  Mix  vinegar in just before adding the dry ingredients.   

In another bowl whisk together the flour, baking powder, and salt. 

Add the dry to the wet and mix until uniform. 

Pour the batter over the apple slices. 

Bake at 350 degrees for 35 minutes or until a toothpick inserted into the center comes out clean. 

Cool for 10 minutes.  Invert onto a serving plate. 

STEEL CUT OATS

STEEL CUT OATS

Preparation time: 2 minutes

Yield: 4 servings

3-cups water

1-cup Scottish Oats, Irish Oats, or steel cut oats

1/8 teaspoon salt (optional)

optional: sweetener of choice (agave nectar, maple syrup, stevia), add cinnamon, raisin, dry fruit, or fresh fruit

The traditional way to prepare steel cut oats is on the stovetop.  It takes 20 minutes and must be watched and stirred frequently or the oats get scorched, burned, or the pot boils over. 

In a glass container place a wooden chopstick in the water to avoid a hot water build up problem and zap water for 5 minutes.  

Stir in oats, cover, and let it sit overnight. 

In the morning zap for 5 minutes, stir, and serve, 

Add sweetener of your choice, cinnamon, raisins, nut, rice or soy milk and serve.  It can be served dry, plain, or anyway you desire. 

Store leftovers.  In the morning take the amount you want, place it in a bowl, add a teaspoon of water, zap for 2 minutes, and stir.