Raspberry Breakfast Bars

The shopping list: rolled oats, oat flour, honey, butter, 1 package frozen raspberries, 1 lemon, sliced almonds, palm sugar (or brown sugar)

Preheat the oven to 350° Butter a 9 x 13″ baking dish. Line with parchment paper making sure that the paper runs up the sides of the pan. Butter the parchment paper.

Crust

In a mixing bowl, combine:
1 cup oat flour
2 cups rolled oats
3/4 teaspoon salt
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon

In a small bowl, melt together:
3/4 cup butter
1/3 cup honey

Stir honey and butter into the dry ingredients. Press the mixture into the prepared baking dish. Bake for 20 minutes or until golden brown.

Filling

In a mixing bowl, combine:
1 lb. fresh or thawed raspberries
zest and juice from 1 lemon
1/4 cup palm sugar
2 tablespoons melted butter
1/2 teaspoon cinnamon
2 tablespoons oat flour

Spread the filling over the crust. Top with:
1 cup sliced almonds

Melt together:
2 tablespoons butter
2 tablespoons maple syrup

Drizzle butter mixture over the almonds. Bake at 350° for 30 minutes. Cool, cut and serve.

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Molasses Crinkles

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Heirloom Recipes

The Shopping List: shortening, molasses

Preheat the oven to 350°

In a mixing bowl, cream together:
3/4 cup shortening
1 cup brown sugar

Add:
1 egg
1/4 cup molasses

In a separate bowl, combine
2 1/4 cups unbleached flour
2 teaspoons baking soda
1/4 teaspoon salt
1/2 teaspoon cloves
1 teaspoon ginger and cinnamon

Gradually integrate the dry ingredients into the wet ingredients. Roll dough into 1 inch balls. Dip the top of each ball into sugar and place on a greased cookie sheet. Sprinkle drops of water on each ball. Bake at 350° for 10 minutes. Take the cookies out of the oven when baked and tap the sheet against the countertop to make the cookies flatten out a bit more.

Spelt Bread

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Whole Grains

Shopping List: gluten, spelt, kosher salt, yeast

Mix the following in a dough bucket:

7 ¾ cups spelt flour
2 cups unbleached white flour
1 tablespoon kosher salt
1 ½ tablespoons yeast
¼ cup gluten
4 cups water

Stir the ingredients together and let the dough rise on the counter for about two hours.  Store the dough in the refrigerator until needed.

To bake: shape loaves on a greased cookie sheet and let rise for 90 minutes.   Preheat oven to 450°.  Make sure the oven is at this temperature for a 30 minutes before baking the bread.  Put a broiler pan in the lower rack and add hot water to the pan.  Put the loaves in and back for about 30 minutes.

Recipe adapted from Healthy Bread in Five Minutes a Day by Jeff Hertzberg M.D and Zoe Frances

Sources for ordering  bulk grains: Frankferd Farms or The Bread Beckers