Recipes from RS meetings

The following recipes were served at the RS Birthday party and the Visiting Teaching Conference.

Sprouted wheat tortillias

• 6 cups sprouted spelt flour
• 2 cups filtered water
• 1 1/2 teaspoons Rumford baking powder (does not contain GM corn)
• 1 1/2 teaspoons sea salt
• 1/2 cup barely melted virgin, unrefined coconut oil
• more coconut oil for the pan

In bowl of mixer, combine flour, baking powder, and salt. Turn mixer on dough setting and add oil. Add water gradually until mixture cleans sides of bowl and forms ball in center of bowl. Let the machine knead the dough for 2 minutes. Remove dough. Divide into about 17 2-inch balls. Roll each part into a ball and fill an oiled clean mixing bowl with them. Cover the bowl with a moist towel or plastic wrap, to keep them from drying out.

Heat a flat cast iron frying skillet over medium heat and add a small amount of oil. Oil a clean, flat work surface, such as a countertop. With an oiled rolling pin, roll out one ball of dough into a circle that is approximately 1/8-inch thick, or your desired thickness, and about 10 inches in circumference. Place rolled out tortilla in the pan. Let it cook for about 25 seconds or until there are several bubbles in the dough. Flip the tortilla with a spatula and cook the other side for another 15 to 25 seconds, or until the bubbles are browned*. Remove tortilla from pan and place between towels to stay warm and moist. Meanwhile, roll out the next tortilla. Repeat until all of the balls have been rolled out and cooked. Add oil to pan and/or rolling pin as needed. Store in a zipper seal freezer bag in refrigerator or freezer.

*Adjust heat or cooking times to account for your stove, pan, or thickness of tortilla.

© 2009 by Wardeh Harmon

Mexican Lentils

To make the lentils for the tacos, cook 1:2 lentils with water.  I add 2 tablespoons of taco seasoning to the mixture.  Bring to a boil, turn to low and simmer for 45 mins. 

Sweet/hot beans and Rice
Rice and beans:  I use 2 cups of brown rice/wild rice mixture  cook 1:2 and a little more  rice and water.  When rice is done I saute 1 large onion with a can of chili peppers, when translucent mix in rice, then 1 can of cranberries; heat and add 1 can of black beans.  You can add a little low sugar jam to sweeten slightly.  Cook till warm through.  

Berry Cheese Tart 

Ingredients:
½ C toasted pecans
6 whole graham crackers, quartered
5 Tbsp granulated sugar, divided
1 egg white
1 ½ Tbsp coconut oil, melted
⅓ C 2% Greek yogurt
⅓ C granulated sugar
8 oz Neufchâtel cheese, at room temperature
2 C assorted fresh berries or fruit

Instructions:
Preheat oven to 350°F. Add toasted pecans, quartered graham crackers and 2 tablespoons sugar to FourSide Jar and secure lid.  Press “Pulse” 14-20 times.  Stir contents of jar, add egg white and melted coconut oil and secure lid.  Press “Pulse” 4-6 times.  Press crust into 9” tart pan and bake 8-10 minutes.  Allow tart crust to cool.

Add Greek yogurt, ⅓ cup granulated sugar and Neufchatel cheese (push down toward blade) to clean FourSide Jar and secure lid.  Press “Pulse” 8-12 times until smooth.  Pour filling into tart pan and chill for at least 2 hours.  Garnish with chilled berries before serving.


Modification to this recipe use sucanat sugar in place of granulated.

 

Blueberry Coconut Muffins

Makes 4 extra large muffins or 8 smaller 1 1/2 cups white whole wheat flour 3/4 cup maple syrup 1/2 cup raw flaked unsweetened coconut 1/4 tsp. sea salt 1 ts. pumpkin pie spice 1 tsp. aluminum free baking powder 1 tsp. baking soda 1/4 cup coconut oil 1 tsp. vanilla 2 flax eggs (make with 2 Tbsp.  ground flax seed & 6 Tbsp. water-mix and let sit until egg-like consistency) 1/2 cup almond cream (Blend well: 10 almonds with 1/2 cup water) 1 cup frozen blueberries 1.)  Preheat oven to 350 degrees farenheit.  Use 8 regular sized cup cake holders or 4 large ones (like shown). 2.)  Put maple syrup, coconut oil, vanilla in blender and blend well..  Add flax eggs and blend  for 1 minute.  3.)  Add almond cream to liquids and set aside. 4.)  Mix flour, salt, spice, baking powder and baking soda together. 5.)  Add liquid to dry ingredients and mix until all flour is incorporated. 6.)  Gently fold in coconut and blueberries. 7.)  Pour into muffin holders until 3/4 full.  If using just the muffin tins without containers, brush lightly with coconut oil before adding batter. 8.)  Bake for 25 minutes or until toothpick inserted in center of muffin comes out clean and edges are golden brown. 9.)  Enjoy!!  Almond Joy Candy A For a vanilla almond joy 3 C shredded coconut 1 1/2 C almond meal 1 C maple syrup 1/3 C coconut oil 1 T vanilla 1/2 tsp sea salt Combine all of the ingredients and stir until combined. Scoop out the dough with a cookie scoop. I like to drizzle a chocolate sauce over these. Chocolate Sauce 3/4 C coconut oil 1/2 C cocoa powder 1 T vanilla 1/4 C agave Soften the coconut oil, add the cocoa powder, vanilla, and agave mix together. NOTE: this recipe is rough estimates, play around with the coconut oil and cocoa powder to get the right consistency. This is an antique recipe, written in a Puerto Rican village from the 1940′s.   Multi Grain Crackers 1/3 cup of each of the following grains: Kamut Quinoa Spelt Sweet Brown Rice Oat Groats Grind in electric grinder on course setting. 1/3 cup popped Amaranth Flour from above ¾ cups wonder flour 2 Tbsp. rolled oats ¼ cup butter or Natural Balance 1 cup water plus 3 Tbsp. buttermilk powder 1 ½ tsp. salt ½ tsp. baking soda Mix for 6 mins.  Divide dough into 4 sections.  Spray Pam on counter top, roll out dough, sprinkle with seasoning on top and roll in seasoning. Bake at 350* for 15 mins.  Watch closely they burn easily. Sour dough starter 2 cups flour 1 Tbsp. yeast 2 cups warm water 3 Tbsp. sugar ½ tsp. salt Do Not use metal spoons or bowls when mixing the sour starter.  Cover with plastic wrap, poke holes in wrap and allow to ferment 2-3 days. Bagels 3 cups water 2 Tbsp. yeast 1/3 cup raw sugar, or honey 4 tsp. salt 6-7 cups whole wheat flour (can use some Wonder Flour) Knead the above ingredients for 8 mins.  Cover and let rise another 20 mins.  Divide into 16 sections.  Handle gently, a little sticky.  Form into a ball, press your thumb through he middle then stretch out the hole.  Spray Pam to set bagels in.  Can make pretzel from same dough. Make a long rope.  Make a smiley face and cross.  Cover and let raise 20 mins.  Have a boiling water bath ready. Boil 30 seconds on each side.  Drain on towel.  Then bake.  Spray baking sheet with Pam.  Paint on egg white mixed with water.  Dip in poppy seeds or sesame seeds.  Bake at 400* for 2o minutes. Pita Bread 1 1/3 cup warm water 1 Tbsp. yeast ¼ tsp. sugar 2 tsp. salt 1 Tbsp. olive oil 3 ½ cups flour Variation: 1 tsp. minced garlic ¼ cup fresh minced parsley Put in separate bowl and rise 1 hour knead on flour.  Divide into 8 portions use small rolling pin to roll out cover with cloth on counter for 15 mins. Bake 500* on preheated baking stone.  Bake for 4 mins. turn over bake for 2 mins. Ezekiel Bread Add the following flours: 5 cups wheat                                   1 cup barley                                     Raise in the oven 150* for ¼ cup pinto beans                          ¼ cup soy beans                             20 mins.  Bake at 350* 35-40 ¼ cup lentils                                     1 cup rye 1/3 cup millet                                  1500 cc vitamin C Other Ingredients: 5 cups warm water                       3 Tbsp. SAF Yeast ¼ cup honey                                                ¼ cup molasses ¼ cup olive oil                                  2 Tbs. salt ½ cup gluten flour                          2 Tbs. dough enhancer To any other bread you make, add ½ cup oats