Bev's Recipe Collection

Combine the following ingredients in a large bowl:

• 5 C red wheat
• 3 C spelt
• 1 C hulled barley
• 1/2 C millet
• 1/2 C lentils (green preferred)
• 1/4 C great northern beans
• 1/4 C red kidney beans
• 1/4 C pinto beans

Grind in grain mill.

• 4 C lukewarm water
• 1/2 C olive oil
• 1 C honey
• 2 t salt
• 2 T yeast
• 14 C flour (from above)

Mix above ingredients in the order listed and knead 10 minutes (or until well kneaded).  This is a batter type bread and will not form a smooth ball.  Pour dough into 4 greased loaf pans.  Let rise in a warm oven for 30 minutes (or until doubled).  Bake at 350 degrees for 35 minutes.

This is taken from the recipe Yahweh gave Ezekiel (see Ezekiel 4:9).  Yahweh told Ezekiel to eat this bread for 390 days.  It is said that this combination of grains and beans makes a complete protein. For fasting, it is suggested that you eat 1/2 pound of bread per day, and drink 1 quart of water.

If you are not fasting, you may add fruits and nuts to this recipe.  You may also substitute this for the flour called for in any of your yeast bread or quick bread recipes, however, you may need more of this flour to achieve desired results.

From breadbeckers.com Recipe Collection

• 1/2 C butter, room temp
• 1/2 C Parmesan cheese
• 2 T olive oil
• 2 t garlic powder

Blend together and spread on bread slices.  Broil till lightly brown.

• 3 C buttermilk
• 2 large eggs
• 7 T butter, melted and divided
• 2 t salt
• 1 t baking powder
• 1 t baking soda
• 4 1/2 C cornmeal

Preheat oven to 400 degrees. Place a 9-inch cast-iron skillet in the oven to preheat with the oven.

In a large bowl, whisk together buttermilk, eggs, 5 T melted butter, and salt. Stir in baking powder, baking soda, and cornmeal.

Remove cast-iron skillet from the oven. Carefully swirl the remaining 2 T melted butter in the skillet. Pour batter into skillet and bake until golden brown, 38 minutes. (An inserted toothpick should come out clean.)

southernliving.com

• 2 C cornmeal
• 2 C flour
• 1 t salt
• 2 T and 2 t baking powder
• 2 eggs
• 2 C buttermilk
• 1 stick butter

Mix dry ingredients in bowl.  Add eggs, milk and butter.  Beat until smooth, about 1 minute.  Do not overbeat.  Bake in a greased 9″ x 13″ pan for 20 minutes at 425 degrees.

(I found this recipe on the back of Bob’s Red Mill 100% Stone Ground Cornmeal, and doubled it.)

• 2 eggs
• 1 mashed banana
• 1 tsp cinnamon
• 1 tsp vanilla

Combine using a mixer, and cook on a griddle.

• 2 C hot water
• 1/2 C olive oil
• 1/3 to 1/2 C honey
• 3 1/2 t yeast
• 5-7 C freshly milled flour
• 2 t salt

Combine water, oil, and honey in large metal bowl.  Add 3 C flour, yeast, and salt.  Mix thoroughly.  Gradually add the remaining flour, kneading until smooth and elastic (about 10 minutes).  Let rise until double (about 30 minutes in a warm oven).  Knead a few times and shape into two loaves.  Place in parchment lined bread pans.  Let rise in warm oven until doubled again (about 45 minutes).  Bake at 350 degrees for 30 minutes.

Makes two 1 1/2 pound loaves.

• 1 3/4 C flour
• 1/2 t salt
• 1/4 t baking powder
• 3 T olive oil
• 1/2 C hot water

Combine flour, salt, and baking powder in a bowl. Stir in the oil with a spoon. Stir in hot water. Transfer to a flat surface and knead for about 30 seconds until it forms a smooth ball. Start preheating an ungreased cast iron pan to medium-high. Cut dough into 8 equal pieces. Form each piece into a smooth ball. Roll each ball super thin. (Try to use very little to no flour as this helps the dough stick to the counter a bit so it’s easier to roll thin.) Place each tortilla in the hot pan and cook about a minute, turning once. (You can press down any large bubbles.) Place under a kitchen towel. Once cool, store in an airtight bag.

Makes 8 eight-inch tortillas

• 1 C plus 2 T rolled oats, divided
• 2 1/3 C  flour
• 2 1/4 t baking powder
• 1/4 t baking soda
• 1 1/4 t salt
• 8 oz. (scant 1 C) plain yogurt (we used vanilla)
• 1 large egg
• 1/4 C olive oil
• 1/4 C honey
• 3/4 C milk

Generously coat a loaf pan with oil.  Sprinkle 1 T oats in the pan.  Tip the pan back and forth to coat the bottom with oats.  Position rack in middle of oven; preheat to 375 degrees.  Mix flour, baking powder, baking soda, and salt in a bowl.  Using a fork, beat the remaining 1 C oats, yogurt, egg, oil, and honey in a large bowl until well blended.  Stir in milk.  Gently stir the flour mixture into the yogurt mixture just until thoroughly incorporated but not over mixed.  Immediately scrape the batter into the pan, spreading evenly to the edges.  Sprinkle the remaining 1 T oats over the top.  Bake the loaf until well browned on top and a toothpick inserted in the center comes out clean, 55 minutes.  It is normal for the top to crack.  Let stand in the pan on a wire rack for 15 minutes.  Run a table knife around the loaf to loosen it and turn it out onto the rack.  Let cool until barely warm, about 45 minutes.

from eatingwell.com

Simple, moist cornbread!

Ingredients:

• 1 1/2 cups whole wheat flour
• 1 cup cornmeal
• 2 Tbs baking powder
• 2 Tbs honey
• 1 tsp salt
• 2 eggs
• 1 stick softened butter
• 1/2 cup sour cream
• 2 cups buttermilk
• 1 (15 oz) can organic sweet corn, drained

Directions:

Whisk together the flour, cornmeal, baking powder, and salt. Add the remaining ingredients (except the corn) and mix until combined. Stir in the corn. Pour into a greased 9″ by 13″ baking dish. Bake at 400 degrees for 25 minutes or until golden and set. Serve warm.

From Blog of Joy

2 cups whole wheat flour
2 tsp baking powder
1/2 tsp salt
zest of 1 lemon* (about 1 Tbs)
juice of 1 lemon (about 1/4 cup)
1/2 cup buttermilk
1/2 cup honey granules (or sugar)
1/3 cup coconut oil, melted
1/2 tsp lemon extract (or 2 more tsp of lemon zest)
2 eggs

Whisk together the flour, baking powder, and salt. In a separate bowl, combine the lemon zest, lemon juice, buttermilk, honey granules, coconut oil, lemon extract, and eggs; beat well. Blend in the flour mixture until combined. Place muffin liners in 10 muffin cups, and pour the batter evenly into the cups. Bake at 400 degrees for 20 minutes, or until muffins are golden and a toothpick inserted in the center comes out clean. Cool a few minute before removing from tin. Serve warm (these taste incredible warm), or cool on wire racks.

*You can get the zest from the lemon by scraping it against a cheese grater. But make sure that you do this before juicing the lemon!

This is Joy’s recipe