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Breads
Coconut Sweet Potato Pie
This creamy dessert is full of beta carotene. The wheat-free crust provides omega-3 fatty acids and fiber.
brief_description:
The preparation time is worth it when you smell the bread baking.
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Ingredients:
1 pkg. dry yeast
1/4 cup of warm water
1 cup cottage cheese
2 T sugar
1 T minced onions
1T butter
2 t dill weed
1 t salt
1/4 t soda
1 unbeaten egg
2 1/4-2 1/2 cups unbleached white flour
Directions:
Soften yeast in water.
Heat cottage cheese to lukewarm...
Combine cottage cheese, sugar, onion, butter and dill weed, salt, soda, egg and yeast.
Add flour to form a stiff dough...knead
Cover and let rise until double (50-60 minutes)
Stir down dough...turn into a well greased loaf pan...let rise 30-40 minutes more.
Bake 350 for 40-50 minutes
The preparation time is worth it when you smell the bread baking.
brief_description:
Buttercup, butternut, and delicata squashes work well in this recipe. Yams or sweet potatoes can be used instead of squash.
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Ingredients:
3/4 cup cornmeal
3/4 cup whole-wheat pastry or barley flour
2 teaspoons non-aluminum baking powder
1/4 teaspoon sea salt
1 cup cooked squash or sweet-potato puree
3 tablespoons melted butter
1/4 cup maple syrup
1/4 cup water
Directions:
Preheat oven to 375 degrees. Lightly oil muffin tin or line with paper muffin cups. In a large bowl, mix together cornmeal, flour, baking powder, and salt; set aside. In a blender, puree squash with butter, syrup, and water until smooth; add a little extra water if necessary. Combine wet and dry ingredients and mix with a minimum of strokes. Fold in corn kernels. Spoon into muffin cup. Bake 20 - 25 minutes. When muffins are done, their tops should crack slightly.
Preparation: 30 minutes
Makes 6 regular muffins
Cynthia Lair has been part of the nutrition faculty at Bastyr University since 1994. Recipe reprinted from Cynthia Lair's Feeding the Whole Family: Whole Foods Recipes for Babies, Young Children and Their Parents (Moon Smile Press, 1998); and Feeding the Young Athlete: Sports Nutrition Made Easy for Players and Parents, with Scott Murdoch, PhD, RD (Moon Smile Press, 2002). Both are available from www.feedingfamily.com.
brief_description:
These are so quick to make! Kids can help stir the batter, and spoon it into muffin tins. These muffins are egg- and dairy-free, and you can easily double the recipe
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Thes
Ingredients:
1/4 cup oil
1/2 cup molasses (for increased sweetness use half molasses and half honey)
1 cup applesauce
1 1/2 cups whole wheat flour
1/2 tsp. baking soda
1 1/2 tsp. baking powder
1/2 tsp. salt
1 tsp. cinnamon
1/8 tsp. cloves
1/2 cup raisins (optional)
Directions:
Preheat oven to 375. Grease a 12 cup muffin tin. Mix the oil molasses, and applesauce. Mix together the dry ingredients. Combine wet and dry ingredients. Stir in the raisins. Drop into muffin cups and bake 18-20 min. Makes about 12 muffins.
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