Cinnamon Whole Wheat Bagels

BAGELS!!!!!!!!!!!!!!!

Cinnamon spiced whole wheat bagels with a lot of protein and moderate carbs. Can add raisins, cranberries, or nuts if you choose. Well worth the time making them and they can be frozen.

Ingredients: 2 cups white flour, all purpose 3 tbsp cornmeal 3 tbsp flaxseed 6 tbsp wheat germ 6 tbsp wheat bran 6 tbsp rolled oats 2 cups whole wheat flour 2 cups warm water (100-110 degrees F) 1 package active dry yeast 3 tbsp white sugar 1 tbsp vegetable oil 3/4 tbsp salt 3 tbsp poppy seeds 1/4 tsp baking powder 7 tbsp cinnamon

Directions
1. Combine sugar, yeast and warm water in a small bowl. Allow to proof (5-10 minutes)
2. In a food processor, blend first 7 ingredients. Add baking powder and salt and shift together, transfer to a large bowl.
3. Add yeast mixture to the flour mixture and mix well.
4. Turn dough onto a floured surface and knead until smooth and elastic (about 10-15 minutes).
5. Roll the dough into a ball and place in a greased bowl. Allow to rise for about 45minutes or until doubled in size.
6. Dough is ready when finger impression stays on the top.
7. Cut the dough into thirds. Rolls each section, and cut each section into fourths.
8. Roll the small sections into balls and then into ropes about 1 inch in thickness. Shape these into circles and press edges together, overlap about one inch. A drop of water can be used to seal the two edges together if needed.
9. Place the bagels on lightly oiled baking sheets and allow to rise for an additional 20 minutes.
10. While the bagels rise a second time, boil water in a quart saucepan with 1 tbsp of sugar.
11. Drop bagels into the boiling water for 1 minute on each side. Drain and place back on the baking sheet.
12. Bake for 15-20 minutes in a 400F degree oven.
Makes 12 bagels

Vegan Pancakes

I've been making these pancakes for years. I started making them in college when I didn't have eggs or milk one day, didn't want to go out to the store and still wanted pancakes. It uses a 12 grain flour mix which is also home made and that recipe follows the pancakes. Most recently I was forced to show my older brother how to make vegan pancakes and used this version.

Vegan 12-Grain Pancakes
1/2 cup whole wheat flour
1/2 cup 12-grain flour mx (you can find great mixes from Trader Joes and other places, but they are usually less then 10 grains)
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tbsp cornstartch
1 tbsp safflower oil (or other veggie based oil)
1 cup soy, rice, oat, or barley milk
1 tsp lemon juice or apple cider vinegar

Stir together the lemon juice and "milk" to make a faux buttermilk. Let stand while...
In a seperate bowl, whisk all the dry ingreidents together.
Add the oil and the faux buttermilk. Mix together, batter should still be lumpy. Add additional water if needed.
Heat a skillet over medium-low heat. Add 1/4-1/3 cup of batter to the skillet. When bubbles form on the top, flip over.

12-Grain Flour Mix
1/2 cup whole wheat flour
1/2 cup corn flour or cornmeal
1/2 cup rolled oats,
1/2 cup barely flakes or flour
1/2 cup wheat germ
1/2 cup flaxseed meal
1/2 cup white or brown rice flour.
1/2 cup millet flour
1/2 cup amaranth flour
1/2 cup quinoa four
1/2 cup rye flour
*1/2 cup almond meal (optional: its cheapest tobuy blanched and slivered almonds and grind in a coffee grinder)

Whisk all the ingredients together and store in an airtight container. Store in a cool, dry location. If you add almond meal, store in the rerigerator or freezer. Makes 6 cups.

Blueberry Poppy Seed Waffles

Nothing better then waffles on a Sunday morning for breakfast.

Blueberry Poppy Seed Waffles
Ingredients:
1/3 cup white flour
1/3 cup whole wheat
1/2 cup wheat germ
1/4 cup millet flour
1/4 cup rolled oats
1/4 cup barley flakes
2 tsp baking powder
1/2 tsp baking soda
3 tsp Ener-G Egg Replacer (or 2 eggs)
1 1/3 cup milk
3 tbsp lemon juice
1 tsp lemon zest
1 tbsp safflower oil
1 tbsp vanilla extract
1 tbsp poppy seed
1 1/4 cup dried blueberries

Directions:
1. Mix Ener-G Egg replacer according to package directions and set aside.
2. Combine all dry ingredients in a medium bowl and whisk to blend thoroughly.
3. In a separate bowl mix all the wet ingredients. Stir to combine.
4. Add egg replacer and wet ingredients into dry and mix to combine completely. Fold in dried blueberries.
5. Laddle 1/4-1/2 cup of batter into waffle pan according to your waffle pan.
Makes: 10 Belgian waffles or 12 regular waffles

Homemade pasta

mmmmm......pasta, need I say more? oh yeah this recipe is technically vegan and 1/2 tbsp = 1.5 tsp. And one last comment, because this is 100% wheat based, it does have a slightly different taste and texture.

Pasta Dough

1/2 cup whole wheat flour
2.5 tbsp amaranth flour
2.5 tbsp white flour
1/4 tsp salt
2.5 tbsp water (except when making spinach, use 1-2 tbsp)
2 tbsp spinach puree, drained/butternut squash puree/tomato paste
1/2 tbsp olive oil

1. Whisk all the dry ingredients and form into a volcano shape on a floured surface. Add the wet ingreidents and knead with hands until all incorporated.

2. shape into a ball and place in a bowl covered with a towel and let rest for 30 minutes.

3. You can use either a rolling pin or a pasta roller to roll out the dough. Its obviously a hell of a lot easier to use a pasta roller, but use what you have. If using a rolling pin, use popsickle sticks to help make the right thickness and keep the thickness even all a long the length of the noodles. Then use a pizza cutter to cut the pasta into strips.

If using a pasta roller, follow your pasta roller directions and then the cutting directions.


Let the dough dry for 30-60 minutes. Then either cook or refrigerate for later use. You should try to use it within 2 weeks.

The photo is the three versions (L-R: spinach, butternut squash, and tomato).

This makes about 1/2 pound of noodles.

Chocolate Mini Brownies

I'm not a HUGE fan of brownies or desserts in general, so to see a dessert recipe here is going to be a rare occurrence and chances are its b/c I made it as a gift. These are an exception b/c I wanted chocolate which is insanely rare for me. So this recipe represents how I eat dessert: in little amounts. I also have been know to eat these with peanut butter for breakfast.....

Chocolate Mini Brownies

Ingredients:
1/2 cup powdered sugar
1/2 cup millet flour
1/4 cup whole wheat flour
1/2 tsp baking powder
1/3 cup unsweetened cocoa powder
1 tsp coffee, room temp (optional)
1 large egg
1 1/2 tsp vanilla extract
1/3 cup semi-sweet chocolate chips

Directions:
1. Preheat oven to 300F
2. Combine all the dry ingredients in a large bowl and whisk together to blend.
3. Using a mixer, add eggs, coffee, and vanilla and beat until mixed.
4. Spray a mini-muffin pan with cooking spray and fill 2/3 full.
5. Bake at 300F for 10-15 minutes until crispy on top. Let stand in the pan for 5 minutes and then transfer to a wire rack & cool. Eat warm or cool.