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Category Archives: whole grains

whole grain chocolate chippers

31 Saturday Jan 2015

Posted by Delena Rose in cook, cookies, whole grains

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chocolate chip cookies, cookies, healthy cookies, spelt flour, sunflower seeds, whole grain

whole grain chipper

This recipe comes from my Chocolate Lover’s Cookies & Brownies cookbook. I’ve had this book for at least two decades and have only tried a few recipes in it so far. Now with the holiday season over, I needed a ‘healthier’ cookie to ease me through Christmas cookie withdrawal symptoms. Of course, eating five of these in one sitting doesn’t count as ‘healthy behaviour’ no matter how many raw seeds they contain!

whole grain chipper

Whole Grain Chippers

1 cup butter, softened

2/3 cup granulated sugar (I used raw cane sugar)

1 cup packed light brown sugar

2 eggs

1 teaspoon baking soda

1 teaspoon vanilla

pinch of salt

1 cup whole wheat flour (I used spelt flour)

1 cup all-purpose flour

2 cups uncooked rolled oats

1 package (12 ounces) semi-sweet chocolate chips

1 cup sunflower seeds (I used raw, untoasted seeds)

Preheat oven to 375 degrees. Lightly grease cookie sheets or line with parchment paper or silicone mat.

Cream butter with sugars and eggs in large bowl until light and fluffy. Beat in baking soda, vanilla and salt. Blend in flours and oats to make a stiff dough. Stir in chocolate chips. Shape rounded teaspoonfuls of dough into balls; roll in sunflower seeds.

Place 2 inches apart on cookie prepared sheets. Bake 8 to 10 minutes or until firm and golden brown on the bottom. Do not over bake. Cool a few minutes on cookie sheet then transfer to wire racks to cook completely. Enjoy!

One thing I like about ‘rolled in a ball cookie recipes’ is that you can refrigerate (or freeze) half the recipe and bake them a few days (or weeks) later. This is perfect for when you have a lot of baking to do all at once or as a stash in the freezer for unexpected company. I wold freeze the cookie dough balls on a sheet. Once frozen they could be put in a plastic container or large ziplock bag.

Resource:

Weber, L. (1990). Chocolate lovers cookies and brownies. Lincolnwood, IL: Publications International Ltd.

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pumpkin pie with a pumpkin seed crust

05 Tuesday Nov 2013

Posted by Delena Rose in cook, whole grains

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Tags

pie, pumpkin, pumpkin pie, pumpkin puree, pumpkin seed crust, pumpkin seeds

pumpkin pie

 

I made pumpkin puree with our jack-o-lanterns and couldn’t help but enjoy the first bit in a delicious pie. This recipe comes from Lorna Sass’ Whole Grains Every Day Every Way cookbook.

Pumpkin pie with a pumpkin seed crust

For the crust:

1 cup spelt flour, plus more for rolling the dough

¼ cup hulled, raw unsalted pumpkin seeds

2 tablespoons (packed) light brown sugar

¼ teaspoon salt

4 tablespoons (1/2 stick) cold, unsalted butter, cut into bits

1 teaspoon apple cider or raspberry vinegar

 

For the filling:

2 large eggs

2 cups pumpkin puree or 1 can (15-16 ounces) of unsweetened pumpkin puree

1-1/4 cups 2% milk (I used almond milk and less because my puree was quite wet)

¾ cup-1 cup light brown sugar to taste

1-1/2 teaspoons ground cinnamon

1 teaspoon freshly grated nutmeg

½ teaspoon ground allspice

½ teaspoon salt

1 teaspoon vanilla extract

Sweetened whipped cream, for garnish (optional)

 

To make the crust:

Put the flour, pumpkin seeds, brown sugar and salt into the bowl of a food processor fitted with a metal blade. Process until the pumpkin seeds are finely ground.

Add the butter and pulse until the mixture resembles coarse meal. Add 3 tablespoons of cold water and the vinegar and pulse until the mixture clumps together in a mass. Remove the blade and gather the dough into a ball. Press into a flattened disc. Wrap with plastic wrap and chill until firm, about 30 minutes.

Place on a rack in the center of the oven and preheat the oven to 400*F.

On a lightly floured surface, roll the dough into a circle about 12-inches in diameter. Sprinkle flour on top of the dough, if necessary, to facilitate rolling. Transfer the dough to a 10-inch pie plate and press it into the bottom and almost to the top of the pie plate. Prick with a fork in several places. Press a sheet of foil onto the crust and weigh it down with pie weights or dried beans. Bake for 15 minutes. Pour out the weights. Set the pie plate on a cooling rack and remove the foil. Reduce the oven temperature to 375*F.

To prepare the filling: In a food processor or electric mixer, combine the eggs, pumpkin, milk, brown sugar, cinnamon, nutmeg, allspice, salt and vanilla extract. Process until smooth. Pour the mixture into the prepared crust. Trim off any exposed crust to avoid burning.

Bake until the filling diesn’t jiggle when you gently move the pie from side to side, 35 to 45 minutes.

Set the pie on a cooling rack. Serve at room temperature or chilled with whipped cream, if desired.

Variation: Use hulled, unsalted sunflower seeds or walnuts instead of pumpkin seeds.

Resource:

Sass, L. (2006). Whole Grains: Every Day, Every Way. Crown Publishing, New York:NY

pumpkin pie

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spelt crepes stuffed with cheese, back bacon and mushrooms

19 Saturday Oct 2013

Posted by Delena Rose in cook, whole grains

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breakfast, brunch, cheese, crepes, fruit syrups, ham, mushrooms, spelt crepes, spelt flour

spelt crepe

This is what we had for brunch today after our morning hike. I filled the first two crepes with a mixture of sautéed ham and mushrooms then added mozzarella and asiago cheese and a pinch of dried basil. I served these with a side of salad. The remaining crepes were enjoyed sweetened with an assortment of our homemade fruit syrups. Delicious!

spelt crepes

Spelt Crepes

1 cup spelt flour (or whole wheat)

1/2 teaspoon salt

3 eggs

1-1/4 cups milk

2 tablespoons melted butter or vegetable oil for the pan

Stir flour and salt together in a bowl. Make a well in the center and add the eggs and a little of the milk. Beat well, working in all of the flour. Gradually add the remaining milk and beat mixture until bubbles form on top of the batter.

Over medium high heat, brush a small amount of oil onto a crepe pan (or nonstick pan). Add three to four tablespoons of the batter and quickly tilt the pan to move the batter around in a circle until it covers the base of the pan thinly and evenly. Turn the crepe over and cook for an additional 30 seconds. Keep crepes in a warm oven under a clean tea towel. Continue until all of the batter is used. Serve with a sweet or savory topping. Makes 8 crepes.

spelt crepes

crepe1crepe3

Resource:

Norwak, M. (1988). The Book of Crepes and Omelettes. New York, NY: HPBooks.

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zucchini oatmeal gluten free chocolate chip cookies… my new favorite breakfast cookie!

14 Saturday Sep 2013

Posted by Delena Rose in cook, whole grains

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breakfast cookies, chocolate chip cookies, cookies, gluten-free, oatmeal cookies, wheat-free, zucchini

zucchini oatmeal cookies

I found a new favorite breakfast cookie! These are moist and filling, loaded with oatmeal and just enough chocolate for a special treat. I came across this recipe on Nicole’s blog: Gluten Free On a Shoestring. Check out the beautiful pictures on her blog. I used spelt flour so mine wasn’t gluten free, just wheat free. You could also use all purpose flour and skip the xanthan gum.

zucchini

Zucchini Oatmeal Cookies

2 cups (280 g) all-purpose gluten-free flour

1 teaspoon xanthan gum (omit if your blend already contains it)

1 teaspoon baking soda

1/2 teaspoon kosher salt

1/4 teaspoon ground cinnamon

1 cup (200 g) granulated sugar

1/2 cup (109 g) packed light brown sugar

3 cups (300 g) certified gluten free rolled oats (1 cup (100 g) ground into flour)

10 ounces semi-sweet chocolate chips

8 tablespoons (112 g) unsalted butter, at room temperature

2 eggs (120 g, out of shell) at room temperature, beaten

1 teaspoon pure vanilla extract

1 1/2 cups packed grated zucchini

Directions

Preheat your oven to 350°F. Line rimmed baking sheets with unbleached parchment paper and set them aside.

In a large bowl, place the flour, xanthan gum, baking soda, salt, cinnamon and granulated sugar, and whisk to combine well. Add the brown sugar and whisk again, working out any lumps. Add the oats and oat flour and mix to combine. Place the chocolate chips in a separate, small bowl, add about 1 tablespoon of the combined dry ingredients to the boss and toss to coat. Set the chips aside.

To the large bowl of dry ingredients, add the butter, eggs and vanilla, and mix to combine well. Add the grated zucchini, and mix to combine. The mixture will be very, very sticky. Add the chocolate chips and the tablespoon of dry ingredients, and mix until the chips are evenly distributed throughout.

Drop the dough in small mounds, about 2 tablespoons each, 1 ½ inches apart on the prepared baking sheets. With wet fingers, smooth each mound of dough into a flat disk. Place the baking sheets, one at a time, in the preheated oven and bake until lightly golden brown on top, darker brown around the edges (about 14 minutes). Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Thank you, Nicole! I look forward to trying more of your recipes in the future!

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the Baking Beauties best gluten-free cinnamon buns

25 Saturday Aug 2012

Posted by Delena Rose in cook, whole grains

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baking, buns, cinnamon, cinnamon buns, gluten-free, wheat-free

This recipe comes straight from the Baking Beauties blog. I first discovered the Baking Beauties on facebook. They specialize in gluten-free baking and I am always on the look-out for wheat-free treats. These cinnamon buns were a hit! Although the batter was heavy and sticky, the buns rose and looked beautiful and they tasted delicious.

Gluten-Free Cinnamon Bun

2 1/2 cups all-purpose gluten-free flour (see note)

1/2 cup tapioca starch

1 tablespoon rapid rise yeast

3 tablespoon white sugar

1/2 teaspoon salt

2 teaspoon xanthan gum

1 teaspoon guar gum

1/4 cup instant vanilla pudding mix (dry) OR dry milk powder (I used the milk powder)

1 teaspoon baking powder

4 tablespoon butter

1/2 cup water

3/4 cup milk

1 egg, room temperature

1 teaspoon cider vinegar

2 tablespoon oil (I used Canola)

1 teaspoon vanilla

NOTE: 4 cups superfine brown rice flour, 1 1/3 cups potato starch (not flour), 2/3 cup tapioca starch. Combine all ingredients in a large zipper-top bag. Shake until well blended.

Topping:
Over low heat, in a small saucepan, heat 4 Tbsp. butter, 1/2 cup brown sugar, 2 Tbsp. corn syrup, stirring until sugar dissolves. Add 1 tsp. vanilla extract, 2 Tbsp. whipping cream and a pinch of salt. Stir to incorporate. Remove from heat and pour into the bottom of a greased 9×13 pan (I used a pie pan, but pans with straight sides work better).

Filling:
Combine

2 tablespoon. butter or margarine, very soft

1/2 cup firmly packed brown sugar

1-2 tablespoon cinnamon

NOTE: Once thoroughly blended, you may add 1/2 cup re-hydrated raisins or pecans (optional)

In the bowl of your stand mixer, mix all dry ingredients until combined. Set aside.

Put water and margarine in a glass measuring cup and microwave just until the margarine has melted. Remove from microwave and stir. Add milk, stir. Add other wet ingredients and whisk to combine.

With the stand mixer running (using the paddle attachment), pour the wet ingredients into the dry ingredients. Scrap down the bowl if you have to.

Allow to mix on medium speed for 3 minutes.

Take a piece of plastic wrap and lay it out on a slightly damp counter top, so it covers an area bigger than 8″ x 16″. Sprinkle 2 Tbsp of sugar on the wrap. Lay ball of dough on top of that. Gently lay another piece of plastic wrap over the top of the dough. Pat the dough down into a roughly squarish shape. Lift and reposition the top plastic wrap whenever you need to. Roll the dough out (with the plastic wrap on top) to a square approximately 8″ x 16″.

Remove plastic wrap. Spread filling mixture evenly across dough’s surface. Leave 1 1/2″ along one long end without any filling, this is where your cinnamon rolls will be sealed.

Starting along the long end, use the bottom sheet of plastic wrap to lift the edge of the dough and roll it up, forming a long cylinder. Start with the edge that has filling on it, that will be the center of your finished rolls.

Using a long piece of dark thread (light colours can be lost in the dough), cut the long “cinnamon bun log” into 8 pieces, about 1 1/2″ wide. You can do this by placing the thread underneath the roll, crossing it at the top, and pulling the threads so they cross each other, pulling it through the dough. This way, you won’t be squishing your dough down by cutting with a knife. Place rolls in prepared pan, with cut side up. I like to push the rolls down to about 1″ high.

Allow the cinnamon rolls/buns to rise in a warm, draft free place for about 30 minutes, or until nearly double in size.

Bake in preheated 350 degree F oven for 20-25 minutes, or until the tops are a nice golden brown.

Allow to cool for about 5 minutes before inverting on a serving tray, and let the syrup run down over the rolls.

These are best served warm, however, I had great success with reheating them in the microwave for a few seconds when they were a day old as well.

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millet pancakes with wild strawberry jam and wild blueberries

07 Tuesday Aug 2012

Posted by Delena Rose in cook, preserve, whole grains, wild berries

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breakfast, brunch, millet, millet pancakes, wheat-free, wheat-free pancakes, wild blueberries, wild strawberry jam

I have been busy milling various flours at home, including soy, black bean, spelt, brown rice, jasmine rice and buckwheat and experimenting with each of them. Today I tried millet for the first time and decided to use my classic buttermilk pancake recipe to see how the flour behaves (beautifully) and tastes (quite mild, actually). Served with wild strawberry jam and the blueberries found on the morning walk, it was a lovely way it start the day.

Millet Pancakes

1 egg

1 cup millet flour (or whatever flour you want to try)

1 cup buttermilk

1 tablespoon raw cane sugar (or honey)

2 tablespoon vegetable oil

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

Combine all ingredients until well mixed. Ladle onto a preheat griddle (medium heat) and flip over when the pancake starts to bubble. Serve with your favorite jams, jellies and syrups. Enjoy!

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espresso banana muffins

25 Monday Jun 2012

Posted by Delena Rose in cook, whole grains

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banana bread, banana muffins, coffee cake, espresso, espresso banana muffins, muffins, wheat-free

I adapted this recipe from Heidi Swanson’s cookbook: Super Natural Cooking: Five Ways to Incorporate Whole and Natural Ingredients into our Cooking. These turned out moist and delicious. I love the coffee, chocolate, banana and toasted nut combination. These are great for breakfast or as a mid-day snack with, what else, coffee. Yum…

Espresso Banana Muffins

2 cups spelt flour

2 teaspoons baking powder

1/2 teaspoon sea salt

1-1/4 cup chopped walnuts, toasted

1 tablespoon fine espresso powder

6 tablespoons unsalted butter, at room temperature

3/4 cup natural cane sugar

2 large eggs

1 teaspoon vanilla extract

1 teaspoon banana extract

1 cup buttermilk

1-1/2 cup mashed overripe bananas (about 3 large bananas)

1/2 cup chocolate chips (optional)

Preheat oven to 375 degrees (F). Grease and/or line muffin tins (for 18 muffins).

Combine the flour, baking powder, salt, 3/4 cup of the walnuts, espresso powder and chocolate chips (if using) in a bowl and whisk to combine.

In a separate large bowl or stand mixer, cream the butter until light and fluffy.  Beat in the sugar and then the eggs, one at a time. Stir in the vanilla and banana extracts, buttermilk and mashed bananas. Add the dry ingredients and stir just until mixed.

Spoon into the prepared tuns and top with the reaming 1/2 cup walnuts. Bake until golden brown, about 35 minutes. Cool in muffin tin for 5 minutes before turning out onto a wire rack to cool completely. Yield: 18 muffins. Enjoy!

Resource:

Swanson, H. (2007). Super Natural Cooking: Five Ways to Incorporate Whole and Natural Ingredients into our Cooking. New York: Celestial Arts.

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adventures with whole grains: quinoa cake with crystalized ginger

20 Wednesday Jun 2012

Posted by Delena Rose in cook, whole grains

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birthday cake, crystalized ginger, ginger, quinoa, quinoa cake, spelt flour, wheat-free, wheat-free cake

I needed to make a birthday cake this past weekend and wanted to try something different. I found this recipe in Lorna Sass’s Whole Grains Every Day Every Way cookbook. I have never used cooked quinoa in a baking recipe before and was really surprised at how versatile this grain is. If you don’t like crystallized ginger you can add raisons or any other dried fruit, or none at all. Normally I don’t ice my cakes but as this was a birthday cake, I thought it would look more festive and decadent with some extra sweetness. I iced the cake with a simple Betty Crocker cream cheese frosting and included the recipe below.

Quinoa Cake with Crystalized Ginger

1 cup uncooked quinoa

1 cup spelt flour, plus more for the pan (or substitute with your flour of choice)

1 cup packed brown sugar

1-1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/8 teaspoon salt

1 cup coarsely chopped Brazil nuts, toasted (or walnuts or pecans)

4 to 6 tablespoons coarsely chopped crystalized ginger, to taste

1/2 cup golden raisons

3 large eggs

1/2 cup orange juice

8 tablespoons (1 stick) unsalted butter, melted and cooled, plus more for greasing the pan

2 teaspoons vanilla extract

Bring a large pot of salted water to a boil. Add the quinoa and cook until the grains are translucent and tender (there should be a white dot of uncooked starch at the center), 11 to 14 minutes. Drain thoroughly in a fine-meshed strainer. Spread the quinoa out on a large platter to cool.

Set a rack in the middle of the oven and preheat oven to 350 degrees (F). Butter and lightly flour a rectangular baking pan that measures 11 by 7 inches. Set aside.

In a large bowl, combine the flour, brown sugar, salt, nuts, ginger and raisons.

In a small bowl, combine the eggs, orange juice, butter and vanilla extract. Stir the liquid ingredients and the quinoa into the dry ingredients until just blended. Transfer mixture to the prepared pan and smooth the top. Bake until a cake tester inserted into the center comes out clean, 45 to 60 minutes, depending on the size of pan. Rotate the pan halfway through for more even baking.

Set the pan on a cooling rack. When cool, cut into squares and serve. Note: I used two round cake tins and iced this as a birthday cake.

Cream Cheese Frosting

1 package (8 ounces) cream cheese, softened

1 tablespoon milk

1 teaspoon vanilla

4 cups powdered sugar

Beat cream cheese, milk and vanilla in medium bowl on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, until smooth and of spreading consistency. Frosts a 13 x 9 inch cake or fills and frosts two 8- or 9- inch cake layers. Refrigerate any remaining frosting.

Resources:

Sass, L. (2006). Whole Grains Every Day Every Way. New York: Clarkson Potter/Publishers.

Zeman, A. (1991). Betty Crocker’s 40th Anniversary Edition Cookbook. New York: Prentice Hall.

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adventures with whole grains: blue cornmeal muffins with chili

05 Tuesday Jun 2012

Posted by Delena Rose in cook, whole grains

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blue cornmeal, chili, cornbread, cornmeal, muffins, pumpkin seeds, stoneground cornmeal, wheat-free baking, wheat-free muffins, whole grain

I realize that at first glance these muffins may not look very appetizing but they are actually quite delicious! Baking with blue cornmeal was a bit of a novelty for me as I had never eaten either blue or stone ground cornmeal before. I found mine at my local health food store. The blue color reminds me of eating blue potatoes and when I cooked some up as hot cereal for breakfast I was pleasantly surprised at how much they tasted like fresh corn (unlike the granulated cornmeal we are used to which has its own unique taste). These muffins are light and cake-like but also very ‘grainy’, a texture that I like in breads and muffins. If you like corn bread, I would highly recommend trying these!

Blue Cornmeal Muffins with Chili

1 cup spelt flour

1 cup blue cornmeal

2-1/4 teaspoons baking powder

1/2 teaspoon baking soda

3/4 teaspoon salt

1 teaspoon chili powder

1/2 teaspoon dried oregano

2 large eggs

1-1/2 cup buttermilk, well-shaken

1/4 cup extra virgin olive oil

2 tablespoons honey

1/4 cup pumpkin seeds

Preheat your oven to 400 degrees (F). Grease 12 standard muffin cups.

In a large bowl, combine the spelt flour and cornmeal, baking powders, baking soda, chili powder, oregano and salt. In a smaller bowl, lightly beat the eggs. Blend in the buttermilk, oil and honey.

Stir the egg mixture into the dry ingredients, just until most of the flour is absorbed. Do not over-mix. Divide the batter among the muffin cups. Sprinkle a few pumpkin seeds over each muffin. (Note: I also sprinkled a bit of parmesan cheese this time around.)

Bake for 12-15 minutes, until the muffins are golden brown around the edges and a toothpick inserted in the center comes out clean. Set the muffin tin on a cooling rack. Let cool for a few minutes, then twist the muffins to release them or run a knife around the edges to pop them out. Serve warm. Enjoy!

Note: If not eating the same day, freeze in a zipper-topped freezer bag for up to 3 months. Thaw at room temperature or in a warm oven.

Resource:

Sass, L. (2006). Whole Grains Every Day Every Way. New York: Clarkson Potter/Publishers.

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oatcakes

30 Wednesday May 2012

Posted by Delena Rose in cook, whole grains

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breakfast muffins, coconut oil, muffins, oat cakes, oatmeal, rolled oats, walnuts, wheat-free

Another fantastic recipe from Heidi Swanson’s super natural every day cookbook. These are excellent as breakfast muffins as they are quite filling. I also love the taste of the coconut oil in these.

Oatcakes

3 cups rolled oats

2 cups spelt flour (or whole wheat pastry flour)

1/2 teaspoon aluminum-free baking powder

2 teaspoons fine-grain sea salt

1/4 cup flax seeds

3/4 cup chopped walnuts, lightly toasted

1/3 cup extra-virgin coconut oil

1/3 cup unsalted butter

3/4 cup maple syrup

1/2 cup natural cane sugar

2 large eggs, lightly beaten

Preheat oven to 325 degrees (F). Butter a standard 12-cup muffin pan.

Combine the oats, flour, baking powder, salt, flax seeds and walnuts in a large mixing bowl.

In a medium saucepan over low heat, combine the coconut oil, butter, maple syrup and sugar and slowly melt together. Stir until the butter melts and sugar has dissolved but don’t let the mixture get too hot. You don’t want it to cook the eggs on contact in the next step.

Pour the coconut oil mixture over the oat mixture. Stir with a fork, add the eggs and stir again until everything comes together into a wet dough. Spoon the dough into the muffin cups, nearly filling them.

Bake for 25 to 30 minutes, until the edges of each oatcake are deeply golden. Remove the pan from the oven and let cool for a couple of minutes. Then run a knife around the edges of the cakes and tip them onto a cooling rack. Serve warm or at room temperature. Yield: 1 dozen oatcakes.

Resource:

Swanson, H. (2011). super natural every day: Well-Loved Recipe From My Natural Foods Kitchen. New York: Ten Speed Press.

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food for thought

“Eat food. Not too much. Mostly plants.” ~Michael Pollan

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ECOcafe

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