OATMEAL RAISIN BREAD

OATMEAL RAISIN BREAD

Oil a bread pan

Preheat oven to 350 degrees

Preparation time: 20 minutes

Yield: 16 slices

1¼-cup oatmeal

1¼-cup water

1/3-cup applesauce

½-cup agave nectar

1/3-cup ground flaxseed

1½-cup whole-wheat flour

1-teaspoon baking soda

1-teaspoon cinnamon

¼-teaspoon nutmeg

½-teaspoon salt

½-cup raisins

optional:  1/2-cup nuts, smashed

In a mixing bowl, mix together the oatmeal with the water and zap for 2 minutes.  Set aside to cool. 

In the standing mixing bowl, mix together the applesauce, agave, and flaxseed.

In another bowl, whisk together the flour, baking soda, spices, salt, and raisins. 

Mix the oatmeal with the wet ingredients.  Add the dry ingredients and mix until uniform.  Add water if needed.  Batter should be thick, but able to pour. 

Pour into an oiled bread pan.

Bake at 350 degrees for 45 minutes or until a toothpick inserted into the center comes out clean.   

CAULIFLOWER AND POTATO SALAD

CAULIFLOWER AND POTATO SALAD

Preparation time: 10 minutes

Yield:  1/2-rice and 1/2-cup leftover cauliflower potatoes per serving

Make a large dinner salad for each person with 2-cups of lettuce for each person and any fresh cut or sliced vegetables you like.  Dress the salad with your favorite dressing.  I used olive oil balsamic vinegar. 

Heat the leftover Cauliflower and Potato and rice in the microwave for 2 minutes on high. 

Place the salad on a large dinner plate.  Top with 1/2-cup rice placed in the middle, and then top that with 1/2-cup cauliflower and potato. 

Leftovers:  Add a hot ½-cup to a main salad platter, stuff a green pepper, top with veggie cheese zap and for 2 minutes, or heat and use in a wrap.

CAULIFLOWER AND POTATOES

CAULIFLOWER AND POTATOES

Preparation time: 20 minutes

Yield:  8 servings

1 to 3-tablespoons oil

4 cloves garlic, minced

2-teaspoons grated ginger

2-teaspoons curry powder

1-teaspoon ground cumin

1 teaspoon coriander

1/2-teaspoon turmeric

1/4-teaspoon red pepper flakes

1 head of cauliflower cut in flowerets (about 4 cups)

3 medium potatoes (about 3-cups potatoes)

1 can (28 ounce) tomato sauce

1-cup water

salr and pepper to taste

Heat oil in a pressure cooker over medium heat. 

Add  onions and cook until soft. 

Add the garlic, ginger, and all the spices.

Add cauliflower and potatoes. 

Stir in tomato sauce and water. 

Put the lid on the pressure cooker and bring up to pressure and cook for 5 minuets. 

Remove from the heat and run the lid under water for a quick release.   

Stir in salt and pepper to taste. 

Serve with brown rice. 

Leftovers:  Add a hot ½-cup to a main salad platter, stuff a green pepper, top with veggie cheese zap and for 2 minutes, or heat and use in a wrap.

                       BREAKER TROPICAL UNBROKEN COOKIES

Oil a baking sheet                                      

Preheat oven to 350 degrees

Preparation time: 10 minutes

Yield: 64 servings

8-cups rolled oats or quick oats

1-cup whole-wheat flour

1-cup almonds, smashed                    

1-cup sunflower seeds           

1/2-cup pumpkin seeds

1/1-cup ground flaxseed

1/2-cup sesame seeds

1-teaspoon salt

1/4-cup coconut oil

1/4-cup agave nectar

2-teaspoons almond extract

2-cup water

2-cups dried tropical fruit (pineapple, banana, carambola)

1-cup fresh coconut pieces

Soak the dried fruit in the water for half an hour. 

In the standing mixing bowl, combine all the dry ingredients. 

Add the oil and mix until oats are evenly coated. 

Add the agave.

Drain the water from soaking the dry fruit into the blender. 

Pulse the fresh coconut in the blender until pieces are roughly the size of a green pea.

Add the dry fruit, coconut mixture, and the almond extract.

Spread out the mixture on a baking sheet.  Precut

Bake at 350 degrees for 45 minutes or until golden. 

Cool.  The cookies will come out of the pan precut.  

Store the cookies in a plastic bag in the refrigerator or freezer.