BUNS OR ROLLS

Oil a baking sheet

Preheat oven to 350 degrees

Preparation time: 30 minutes

Yield: 8 hot dog buns, 6 burger buns, or 16 rolls

2-teaspoons yeast

1½-cup warm water

1-tablespoon agave nectar

¼-cup oil

2½-cups whole-wheat flour

½-cup gluten flour

1-teaspoon salt

optional: flaxseeds, poppy seeds, sesame seeds

Zap (microwave) water in a cup for 30 seconds.  In the standing mixer bowl whisk together the water agave.  If comfortably warm to the touch, whisk in the yeast.  The mixture should look like the yeast blossomed and is foaming.  If not, your water was too cold or your yeast inactive.

Place the yeast mixture in a turned off microwave oven for 10 minutes.  The turned off microwave is a good environment for the yeast to grow.  If your oven has a bread proof function, place it in the oven on bread proof. 

Add the oil, flour, salt, and knead with the dough hook on your standing mixer or knead by hand for 10 minutes. 

Place the ball of dough in an oiled bowl, cover with a wet cloth, and place in a turned off microwave oven or bread proof oven for 40 minutes until double in size.    

Punch down, pat or roll the dough into a rectangle to make 8 hot dog buns.

Or

Roll the bun flat to cover and wrap the dough around a vegan hot dog.  Seal the edges with water.

Or

Roll dough ½-inch thick and cut into rounds for burger buns.

Or

Form into dinner rolls by rolling into balls or cutting rectangle into 16 buns.

Brush tops with water and press in seeds. 

Oil a baking sheet, cover, let rise for 40 minutes. 

Bake at 350 degrees for 25 minutes or until golden. 

SMOOTHIES WITH VARIATIONS

Preparation time: 2 minutes

Yield: 1 serving

1-cup juice, nut, or rice soy milk

½ to 1-cup frozen fruit

stevia or agave nectar to taste

optional: 1-tablespoon flaxseed chia seeds or a vegan protein powder

Blenderize all ingredients. The frozen fruit makes it thick.  Add more liquid if needed. Taste and then add stevia or agave.  Fruits vary in sweetness. 

This is another fun creative way to start the day.  There are many smoothie recipes but basically you freeze fruit, add to liquid.  Choose the liquid, fruit, extracts, and spices of your choice.  This is a great first cooking experience for children.  If a thicker drink is desired, add ice cubes or use the SHAKES WITH VARIATIONS*. 

VARIATIONS

Banana

Banana with vanilla, nutmeg, or cinnamon

Banana, peanut butter

Pineapple, orange juice, banana

Banana, strawberry

Pineapple, banana

Pineapple, coconut

Banana, dates, vanilla

Dates, vanilla

Strawberries, raspberries, banana

Blueberry, banana

Cherry, almond extract

Peaches, almond extract

greens-collard, kale, spinach

PIZZELLES COOKIES

Preparation time: 5 minutes

Yield: 2-dozen cookies

2-cups whole-wheat pastry flour

½-cup agave nectar

2-cups water

optional: 1-teasepoon vanilla, nutmeg, cinnamon, ground anise seed, ground fennel seed, or ½-cup coco powder

Blenderize all the ingredients.  Drop 1-tablespoon of batter on a sprayed pizzelle maker.  Open after 2 minutes and remove. 

The cookies can be placed on a form when still warm and flexible to make cones or dishes.

Note:  If in a tropical high humidity climate, place in a dehydrator for 15 minutes to return the pizzelles to their original crispness. 

EASY FROZEN BANANAS ON A STICK

This is so easy if you prepare the fixings, kids can make their own healthy dessert.

Preparation time: 15 minutes

Yield: 12 servings

1-cup smashed peanuts

1/2-cup chocolate chips

6 ripe bananas

12 popsicle sticks 

Smash the peanuts by placing in a plastic bag and hitting them with something heavy like a can or metal measuring cup. 

Mix the peanuts and chocolate chips together. 

Peel the bananas and cup them in half. 

Put the stick in the wide end of the cut bananas. Roll the bananas in the mixture and freeze.   

COCONUT WALNUT CHOCOLATE CHIP

Preheat oven to 350 degrees

Preparation time: 15 minutes

Yield: 5-dozen cookies

½-cup coconut oil

3/4-cup agave nectar

2-teaspoon vanilla

1/3-cup ground flaxseed

2-cups whole-wheat pastry flour

1-cup coconut flour (if not available use whole-wheat flour)

1-teaspoon baking soda

1-cup chocolate chips

1½-cup nuts, smashed

In a standing mixing bowl mix together the oil, agave, vanilla, and flaxseed. 

In another bowl whisk together the flour, baking soda, and chocolate chips. 

Add the dry to the wet and mix until uniform.  Mix in the nuts. Don't over mix or the nuts get to small.  

Pat the dough into a large rectangle 1-inch thick on plastic wrap.  Refrigerate for 10 minutes. 

Cut into 2-inch squares.  (You can freeze half to be baked at another time.) 

Place on parchment lined baking sheets.  Bake cookies at 350 degrees for 15 minutes or until lightly golden.

 POPPY SEED COOKIES

Preheat oven to 350 degrees

Preparation time: 15 minutes

Yield: 4-dozen cookies

1-cup canola oil

1/3-cup ground flaxseed

2-teaspoons almond extract

½-cup agave nectar

3½-cups whole-wheat pastry flour

2-teaspoons baking powder

½-cup poppy seeds

½-teaspoon cinnamon

In a standing mixing bowl mix together the oil, flaxseed, almond extract, and agave. 

In another bowl whisk together the flour, baking powder, poppy seeds, and cinnamon. 

Roll the dough into a 3-inch diameter cylinder and chill in plastic for ½-hour.  Slice the dough into ¼-inch rounds. 

Bake cookies at 350 degrees on a parchment lined baking sheet for 11-minutes or until golden. 

VEGGIE AND FRUIT WASH

Preparation time: 5 minuets

Yield:  7-cups

½-cup baking soda

½-teaspoon grapefruit seed extract

4-cup water

2½- cup white vinegar

Place all the ingredients in a jar except for the vinegar.  Shake until baking soda is dissolved.  Slowly add the vinegar.  The vinegar will foam and overflow if added too fast.  

Spray on produce, let sit for 5 to 10 minuets, and rinse. 

Or

Add ¼-cup of wash to 2 gallons of water.  Let produce soak and then rinse. 

Do not use on mushrooms. 

Shake before each use.