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Otie Bars
1 C flour 1 C oats
1/2 C honey 1 T olive oil
1/2 C chopped fruit 1/2 C applesauce
1 C coconut
Preheat oven to 375. Combine dry ingredients. Cut in oil. Add
honey and applesauce. Stir well until doughy. Do not put the
fruit in the batter. Spread dough in an oiled 9" x 12" pan.
Sprinkle chopped fruit over dough. Now make another batch of
batter and put it on top like a piece of bread on a sandwich.
Bake 40 to 45 minutes. When done, sprinkle the coconut on top and
bake 2 more minutes. Cut into bars.
Banana Milkshake
2-1/2 cups frozen banana chunks 1 cup milk
1/2 t. vanilla
Version 1: Add 2 t. peanut butter
1/2 t. molasses
1/2 t. honey
Version 2: Add 1/2 t. honey
1/8 t. maple extract
Version 3: Add 1 T. carob powder
1 T. plain malted milk powder
Blenderize all ingredients until smooth. Garnish with lime slices
or carob slivers.
Chuck Full O' Fiber Sticks
2 C whole-wheat flour 2 C rolled oats
2/3 C chopped nuts 1 t. salt
1/3 C shredded coconut 2 C chopped dates
1/4 C brown sugar 2/3 C vegetable oil
2/3-1 C water
Grease one or two large cookie sheets. Combine dry ingredients in
large bowl. Emulsify oil and 2/3 C water with fork or in blender.
Add emulsified liquid to dry ingredients. Add additional water a
tablespoon at a time until the dough sticks together, kneading it
into a ball.
Roll out dough on sheet. Some cooks prefer a thick stick and use
all the dough on one cookie sheet. Others prefer a thinner, crispier
stick and make two sheets. Cut into strips approximately 3/4 x 3
inches. Prick each strip with a fork.
Bake at 350 for approximately 15 minutes., or until nicely browned.
Sticks on the edges of the pan will need to be removed first.
Yield: 5-10 dozen sticks, depending upon thickness.
CARROT CAKE
1/2 cup warm water 1/4 cup coconut
2 Tbs active dry yeast 2-2 1/2 cups whole wheat
2 tsp honey flour or ww pastry flour
1 1/2 cup finely grated carrots 1/2 cup soy milk
1/2 cup chopped walnuts 1/2 cup oil
1 1/2 tsp grated orange or lemon 3/4 cup honey
rind 3/4 tsp salt
1 1/2 tsp coriander 1 tsp vanilla
pinch of anise (optional) 1 tsp maple flavoring
Combine first three ingredients in small bowl. Set aside in warm
place to bubble for about 10 minutes. While sponge is forming; wash,
grate and measure carrots. Put into another bowl and add next six
ingredients. Mix together well. Blend remaining ingredients on high
for one minute. Add to carrots and mix together. When sponge is ready,
add to bowl and stir together quickly. Evenly spread into oiled 9"x 13"
baking dish. Bake at 375F. for 15 minutes. Reduce heat to 350F. and
continue baking for 40-45 minutes more. Cake is done when toothpick
inserted in center comes out clean. YIELD: 1-9"x 13" cake
Variation: May make into miffins. Ice with Tofu Whipped Cream and dip
into coconut.
TOFU CHEESECAKE
Make Granola Crumb Crust:
3 cups ground granola 3-4 Tbs water
2 tsp coriander 2 Tbs honey
2-3 Tbs oil
Blend 2 cups granola on high until fine. Pour into bowl and repeat
(2 cups of granola equals 1 1/2-1 2/3 cups ground). Measure 3 cups
ground granola and put in bowl. Add remaining ingredients. Stir together
with fork and then mix together well with hands. Add honey only if
granola is unsweetened. For baked pie shell, press into bottom and
sides of pie pan. Bake at 350F. for 30 minutes.
YIELD: 1-9" pie shell or bottom crust for 9"x 13" baking dish.
Cheesecake Filling:
4 cups mashed tofu 1/4 cup pineapple juice
2 Tbs vanilla 1/2 tsp lemon extract or
1 1/2 tsp salt 1 Tbs lemon juice
2/3 cup honey 1/2 tsp coriander
1/2 cup oil
Rinse, drain, mash & measure tofu; put in bowl and add remaining
ingredients. Stir together well. Blend half of filling on high
until velvety smooth, stopping blender 2-3 times to stir contents.
Pour over crust. Repeat procedure with other half. Spread filling
evenly over crust. Bake at 350ø for 20-30 minutes until edges are
lightly browned and middle is firm.Remove from oven. Cool slightly.
Cover with 4 cups of Strawberry or Blueberry topping.
YIELD: 1-9"x 13" cheesecake
FUDGY CAROB BROWNIES
1 cup whole wheat flour 2 tsp liquid lecithin
1 cup oat flour (optional)
1 cup coarsely chopped walnuts 2/3 cup soy milk
1/2 cup oil 1 tsp salt
1 cup honey 1 1/2 tsp coffee
4 tsp vanilla substitute
1/2 cup carob powder
Before making brownies, preheat oven to 375F. and oil an 8"x 8" baking
dish. In bowl stir together first three ingredients. Blend remaining
ingredients on high for one minute. Pour into dry ingredients and fold
together quickly. Spread batter into baking dish and bake at 375F. for
15 minutes. Reduce heat to 350F. and bake 15 minutes more. Do not over
bake. Cool. Cut into squares.
YIELD: 16-2"x 2" brownies
PUMPKIN PIE
3/4 cup cashews 3/4 tsp salt
1 1/2 cup water 4 tsp coriander
3 1/4 cup punpkin (1-29oz can) 1 Tbs vanilla
1/2 cup honey 1/4 cup cornstarch
1/4 cup molasses
Blend first two ingredients on high until creamy (may substitute soy milk
if necessary). Pour into bowl. Add remaining ingredients and mix together
well. Put into pie shell and bake at 350F. for one hour or until pie is
just about set in center. YIELD: 2-9" pies
NOTE: If using fresh pumpkin or squash, wash and remove seeds. Cut into
chunks, steam and puree. Leaving the skin on is the secret to a rich
pumpkin color.
TOFU WHIPPED CREAM
2 cups tofu 1/2 tsp salt
4 tsp vanilla 1/2 cup oil
1/2 cup honey
Rinse tofu and drain. Crumble with hands and measure. Blend all ingre-
dients on high until smooth, stopping blender 2-3 times to stir content.
Keep refrigerated.
YIELD: 2 3/4 cups
BLUEBERRY MUFFINS
1/2 cup warm water 1 1/4 tsp salt
2 Tbs dry yeast 1 1/2 cup water
1 Tbs honey 1/2 cup honey
1 1/2 cup whole wheat flour 1/2 cup oil
1 cup oat flour 1 Tbs vanilla
1 cup whole wheat pastry flour 2 cups frozen blueberries
or unbleached white flour
In small bowl stir together first three ingredients. Set aside to bubble
for 5-7 minutes. In another bowl stir together next four ingredients.
Blend next four liquids on high for 30 seconds. Pour into dry ingredients.
Add yeast mixture when ready. Stir together well. Gently fold in blue-
berries. Batter should not be runny. Put 1/3 cup portions into oiled
muffin tins. Let rise 5-7 minutes. Bake at 350F. for 35 minutes
YIELD: 18-20 1/3 cup muffins
SPROUT BREAD
4 cups sprouted wheat berries 1/2 cup honey
1 mashed banana
Run through grinder or juicer. Add herbs if desired.
Knead 10 minutes or more if needed. Shape into
hamburger patties. Place on a cookie sheet covered
with cornmeal to prevent sticking. Bake at 200 degrees
for 1-1/2 to 2 hours.
OAT-RICE CRACKERS
1 cup oat flour 1 tsp salt
1 cup rice flour 1/4 cup oil
1 cup soy milk
Mix together all ingredients well. Spoon on to oiled cookie sheets by
Tablespoon full. Flatten out with spoon to make dough very thin. Bake
at 400ø for 40 minutes or until browned.
YIELD: 18 large crackers
VARIATION: May use any two kinds of flour you would like or straight corn
meal.
CORNMEAL GEMS
1 cup soybean milk 1 cup cornmeal
2 Tbs oil 1 cup whole wheat flour
1 tsp salt
Place the milk, oil, and salt in a bowl. Now beat the cornmeal and flour
into this mixture. The ingredients should be cold and your gem pans oiled
and sizzling hot. Spoon on to hot cookie sheet and flatten with spoon to
make individual gems. Bake in preheated oven at 400F. for 20 minutes.
POTATO OR CARROT GEMS
1 cup milk 2 cups whole wheat flour
3 Tbs oil 1 cup mashed Irish pota-
salt to taste toes, sweet potatoes,
or mashed carrots
Follow mixing and baking directions for making cornmeal gems.
OATMEAL OR SOYBEAN GEMS
1 1/2 cups milk 1 cup cornmeal
3 Tbs oil 1 cup whole wheat flour
1 tsp salt 1 cup oatmeal or soybean
flour
Follow mixing and baking directions for making cornmeal gems.
SUNFLOWER SLIMS
2 1/2 cups quick rolled oats 1/4 cup honey
1 1/2 cups whole wheat pastry flour 1 tsp salt
1/3 cup unsweetened coconut 1/2 cup oil
2 Tbs sesame seeds 1 tsp vanilla
1 cup raw sunflower seeds, ground or 2/3 cup water
whizzed in dry blender
Mix dry ingredients in a large bowl; add the oil and crumble together
until texture of fine crumbs. Stir flavoring into the water; sprinkle
just enough over dry ingredients to moisten; mix only enough to press
firmly together into a ball. Flatten and roll out on large oiled
cookie sheet to 1/4 inch thickness. Score into 3/4 x 3 inch strips
with a table knife. Bake at 350F. for about 20 minutes or until a very
light brown.
YIELD: 5 dozen
Email Address: Creation Ministries