Bev's Recipe Collection

• 2 C milk
• 8 large eggs
• 1/4 C honey
• 2 t vanilla
• 1 t salt
• 1/2 t cinnamon
• 1 1/3 C flour
• 1/2 C butter, melted
• 4 apples, peeled and thinly sliced
• 1/4 C brown sugar or sucanat

Place butter in the bottom of two 9×13″ baking dishes, with apple slices on top.  Bake at 425 degrees until apples and butter are bubbling (about 10 minutes).  Meanwhile, whirl all remaining ingredients in the blender, except the brown sugar.  Pour liquid over bubbly apples in dish.  Sprinkle with brown sugar.  Bake for 20 minutes, allowing the “pancake” to puff up.  Serve with syrup (or fruit jams), and fresh bread or toast.

from www.urbanhomemaker.com

1/2 of a large avocado
1 1/2 cups almond milk
scant 1 tsp pure vanilla extract (omit if using vanilla almond milk)
2 tbsp pure maple syrup
1/8 tsp salt
4 ice cubes

Combine all ingredients in a blender until completely smooth, then serve. Makes about 2 cups (1-2 servings).

From www.chocolatecoveredkatie.com

• 1 C raisins
• 2 C warm water
• 2 C flour
• 1 T baking powder
• 2 t baking soda
• 1/2 t salt
• 1 t ground cinnamon
• 4 eggs
• 1/2 cup buttermilk
• 1/2 cup olive oil
• 1/2 C brown sugar/sucanat
• 3 C shredded carrots or carrot pulp

Combine raisins and water in small bowl.  Let soak for 15 minutes.  Drain raisins, discard water, and set raisins aside.  In a small bowl, mix together flour, baking powder, soda, salt, and cinnamon.  In a large mixing bowl, combine eggs, oil, and brown sugar; beat well.  Mix in flour mixture just until moistened.  Fold in carrots and drained raisins.  Spoon into 18 muffin cups.  Bake at 350 degrees for 25 minutes and serve warm.

Admittedly, I wouldn’t call them “awesome,” but they are good!  I found this recipe at allrecipes.com

Moist baked oatmeal, spiced with apples and cinnamon and topped with flax and pecans.

Oatmeal:

• 3 cups rolled oats
• 2 tsp baking powder
• 1 1/2 tsp cinnamon
• 1/2 tsp mace (or nutmeg)
• 1/2 tsp salt
• 2 eggs
• 1 cup buttermilk
• 1/2 cup applesauce
• 1/4 cup sucanat (or brown sugar)
• 1/4 cup honey
• 1 cup peeled and chopped apple (about 1 medium apple)

Topping:

• 1/2 cup chopped pecans
• 2 Tbs ground flaxseed (or flour)
• 1 Tbs sucanat
• 1/2 tsp cinnamon
• 1 Tbs melted butter

Directions:

Stir together the oats, baking powder, cinnamon, mace, and salt. In a separate bowl, blend the eggs, buttermilk, applesauce, sucanat, and honey. Mix in the dry ingredients. Stir in the apples. Pour into a greased 8″ by 8″ baking dish. Combine the topping ingredients and sprinkle over the oatmeal. Gently press the topping into the oatmeal. Bake at 350 degrees for 35 minutes. Serve warm or cooled.

Serves 8

From Blog of Joy

Ingredients:

• 6 C rolled oats
• 1 C almonds, coarsely chopped
• 1/2 C shredded coconut
• 1/2 C sunflower seeds
• 1/8 t salt
• 4 ripe bananas, broken into smaller pieces
• 6 T coconut oil, room temperature (or softened slightly if too hard)
• 6 T maple syrup (or honey)
• 1/2 t vanilla

Combine the oats, almonds, coconut, sunflower seeds, and salt in a large bowl. In a food processor, blend the bananas, coconut oil, maple syrup, and vanilla until completely smooth.  Add the banana mixture to the oat mixture. Spread the granola evenly on baking sheets. Bake at 400 degrees for about 20 minutes, stirring once in the middle. This granola will remain moist. Allow to cool completely. Store in an airtight container in the refrigerator.

Adapted from Green Kitchen Stories

Ingredients:

• 3 cups unsweetened almond milk
• 4 eggs
• 2 large ripe bananas
• 2 teaspoons vanilla extract
• 2 teaspoons baking powder
• 1 teaspoons cinnamon
• 1/4 teaspoon salt
• 4 cups old fashioned rolled oats

Instructions:

1. Blend all ingredients in a blender.
2. Heat a skillet or griddle to medium heat.
3. Pour 1/2 cup batter onto skillet. Use a spatula to spread the batter thinner.
4. When edges are hardened and bubbly, flip pancake. When the other side is golden brown, the pancake is ready to enjoy. Repeat for the rest of the batter.

Adapted from www.kimscravings.com

• 4 C freshly milled flour*
• 2 1/2 t baking powder
• 1 t salt
• 1 t baking soda
• 1/3 C oil
• 4 eggs
• 3 1/2 C buttermilk

Mix dry ingredients together. Add liquids. Stir just until mixed. Fry on hot oiled griddle.

Adapted from Bread Beckers Recipe Collection, which says you may use sweet milk instead by omitting the baking soda and increasing the baking powder to 4 t.

*We mill the following for Ezekiel Bread flour:

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

• 2  C strawberries, cut in half only
• 1 C raspberries
• 2 C blueberries
• 1 C tapioca pudding
• 1/2 C maple syrup
• 2 C oatmeal
• 1 C flour
• 6 T coconut oil
• 4 t maple syrup

If using frozen berries, let the ice crystals dissipate.  Lightly oil two 13 x 9″ glass baking pans.  Mix first 4 ingredients, then add the maple syrup.  Spread in bottom of pans.  Mix remaining ingredients and sprinkle over berry mix.  Bake at 350 degrees for 30 minutes or until golden brown.

Top it with ice cream for dessert.

• 1/2 C butter, softened
• 1/2 C sucanat with honey
• 2 large bananas
• 2 T milk
• 3 eggs
• 1 3/4 C flour
• 1 1/2 t baking powder
• 1 t salt
• 1 t nutmeg
• 1/2 t baking soda
• 1 C chopped walnuts, optional

Mix butter, sucanat, bananas, and milk.  Add eggs, mix well.  Add dry ingredients; mix.  Add nuts last.

Butter loaf pans and bake at 350 degrees for 30-35 minutes.

Double the recipe, use 3 pans and bake 45 minutes.