Pumpkin Cranberry Muffins

Dry Ingredients

1 ½  cup Spelt

1 cup Blonde Teff

1 tsp Soda

½ tsp salt

1 tsp Cinnamon

1 tsp Nutmeg

1 tsp Ginger

Wet Ingredients

2 TBS Ground Chia Seeds

½ cup hot water

1 cup pumpkin

½ cup Olive Oil

½ cup Agave

5 drops orange oil

Other Ingredients

1 ½ cups chopped or halved cranberries

Preheat oven to 350°F. Line a 12 cup muffin pan with paper liners.

In a medium-sized bowl whisk together the dry ingredients.

Place the ground chia seeds and hot water into a blender. Blend for a few seconds to combine; let rest for about 2 minutes to form a gel.  Add the remaining wet ingredients to the blender and blend until combined.

Pour wet mixture into dry and mix together. It should be sticky and stringy. Fold in the cranberries. Spoon batter into muffin cups.

Bake for 30 minutes. Cool on a wire rack

Yield: 1 dozen muffins

Egg Free Waffles

1/4 cup Ground Flaxseeds

1/4 cup  Hot Water

1/4 cup AppleSauce

4 tablespoons butter or Coconut Oil

2 cups milk

2 cups Spelt Flour or 1 3/4 cup Brown Teff and 1/4 cup Tapioca Starch

2  teaspoons baking powder

1/2 tsp soda

1/2 teaspoon (scant) salt

 

Wisk together ground flax and hot water until it makes a paste.  Then add in applesauce, melted butter and milk.  Then add in dry indredients already wisked together.
I added 2 more TBS to my melted butter pan for using on the waffle iron. I've used other oils before and I had issues with them sticking so thought I'd try butter and it WORKED!

Pesto Sauce

Pesto-use to pep up grilled salmon. Works really well instead of tomato sauce on Pizza or for Pasta Sauce.
4 cups fresh Basil
½ cup extra-virgin olive oil
6 cloves garlic or 2 ½ tsp Garlic Powder
¼ cup Pecans or Pine nuts
½ tsp Salt

Pesto Vegetable Lasagne

Soak in warm water to cover for 20 min:
     1 TBS Dried Currants or Wolfberries(optional)
Drain and set aside. Have Ready:
      2 recipes Pesto Sauce
In a large pot with only the water that clings to the leaves, cook over medium heat until wilted
      2 pounds spinich or Swiss Chard, trimmed washed and dried. 
      3 packages frozen spinich.
Drain and let cool in a colander, squeeze dry, and finely chop.
Heat in a medium skillet over medium-high heat:
     2 TBS olive oil
Cook:
     3/4 cup chopped onion
     1 TBS Garlic Powder or 1 clove minced
     3/4 pound hamburger
 Add in:
     3 TBS Pine Nuts
     1 can chopped Artichoke Hearts
Let cool then blend with:
     1 pound whole-milk or skim-milk ricotta cheese
     1 1/2 cups grated Romano Cheese
     Salt and Herbamare to taste
Bring to a rolling boil in a large pot:
     8 quarts water add and cook until tender 12 ounces dried Tinkyada brown rice pasta or
     VitaSpelt Lasagna noodles.
Drain and seperate the noodles. Keep in a bowl of ice water.
Preheat the oven to 350 degrees F.  Lightly oil a 2 1/2 quart shallow baking dish or a 13 x 9 x 3  inch baking or lasagne pan. Line the bottom of the dish with a single layer of the lasagne. Spread with one-quarter of the cheese mixture. Spread with one-quarter of the pesto. Repeat the layers 3 more times, until all the ingredients are used. Cover with aluminum foil and Bake for 35 min. Uncover and bake until the pasta is heated through, about 15 minutes more. Let stand for 5 minutes before serving.

Adaptated from the Joy of Cooking

Curry Vinaigrette

Spice Mixure-

1 TBS Curry Powder 

¼ tsp ground cumin

½ tsp ground coriander

½ tsp turmeric

½ tsp cinnamon

(Store in a jar for next time or try it for a seasoning on fish or poultry)

Mix 2 tsp Spice Mixture into:

1 clove garlic pressed

½ tsp ginger peeled and grated

1 ½ TBS Lemon Juice

¼ tsp salt

Then wisk in 6 TBS Olive Oil

German Apple Pancake

Pancake:
3 eggs
1 cup goat milk
3/4 cup Ivory Teff or Spelt Flour
1/2 tsp Celtic Sea Salt
1/8 tsp ground nutmeg
3 Tbs butter

Topping:
2 Tart baking apples, peeled and sliced
3 to 4 Tbs butter or Coconut oil
1/2 to 1 Tbs Agave if needed
Lemon Wedges

Preheat oven and 10 inch cast iron skillet to 425 degrees. Meanwhile, place eggs, milk, flour, salt and nutmeg in a blender container; process until smooth.  Add butter to skillet; return to oven until butter bubbles.  Pour batter into skillet. Bake uncovered, for 20 minutes or until pancake puffs and edges are browned and crisp. For topping, place apples and butter in a skillet; cook and stir over medium heat until apples are tender. Spoon into baked pancake and serve with lemon wedges. Or if you are pressed for time just use lemon wedges and maple syrup.

Pumpkin Spice Muffins

2 cups Ivory Teff Flour
2 tsp pumpkin pie spice
2 1/2 tsp baking powder
1/2 tsp salt
1/2 cup raisins or cranberries
1/2 cup chopped pecans
3/4 cup goat or nut milk
1 cup pumpkin puree
1/4 cup sunflower or olive oil
1/4 cup maple syrup or agave
PREHEAT THE OVEN to 375 degrees F. Oil a 12 cup muffin pan or line with paper cups.  In a bowl whisk the flours, pumpkin pie spice, baking powder, pecans and salt. Stir in the raisins or cranberries.  In another bowl, whisk the pumpkin, goats or nut milk, oil, and maple syrup or agave nectar. Pour into the flour mixture and mix just until combined. Don't over mix. Spoon into the prepared muffin cups, filling them almost full. Bake for 16-18 minutes or until firm when touched and a cake-tester inserted in the center comes out clean.  Cool in the pan on a rack for 5 min. Remove to the rack and cool completely.