a greased cookie sheet, and then flatten with the bottom of a glass that has been dampened with water and pressed in Sucanat. Or, roll out and cut with cookie cutters. Bake at 350º F for ten minutes.
Makes 5-6 dozen.
Breakfast Muffin Bonanza
Ingredients:
1 cup packed brown sugar
½ cup vegetable oil (I use half applesauce)
1 cup buttermilk
1 egg
2 tbsp molasses
1½ cup natural bran
2/3 cup flour
½ cup wheat germ
¼ cup sesame seeds
¼ cup flax seeds
1 tsp baking soda
½ tsp salt
½ tsp cinnamon
1 cup raisins (tasty if you substitute dried cranberries or dates or use a combo)
Method:
Preheat oven to 375º F (try 360º F I found that the muffins scorched on the bottom)
Combine brown sugar, oil/applesauce, buttermilk, egg and molasses in large mixing bowl. Add remaining ingredients. Mix well. Spoon
1/3 cup and scoop batter into muffin cups (grease if you don’t use liners). Makes 12 yummy and satisfying muffins
Bake for 15 to 20 minutes.
High Protein Squares
This snack makes a great replacement for processed “power” bars and they can be made ahead and kept in an airtight container for up to a week.
Ingredients:
1-1/4 cups chunky peanut butter
1 cup carob chips
1/2 cup wheat germ
1 cup coconut
2/3 cup walnut pieces
1/4 cup sesame seeds
1/4 cup sunflower seeds, unsalted
4 tbsp butter (1/2 stick)
Method:
Over medium heat melt together the butter, carob chips, and peanut butter.
In a medium-sized bowl combine all other ingredients. Drizzle with peanut butter mixture and mix well.
Press mixture into a 9 x 12-inch pan. Chill until firm and cut into 24 squares.
To store place in an airtight container in the refrigerator. Yield: Thirty 2-inch bars
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Inns E-Magazine | Fall 2013 | 25