Golden Honey Corn Cakes

Start-to-Finish: 20 min

Serves: 4 people (3 corn cakes each)

Ingredients:

1 TBSP vegetable oil (for greasing)

1 ¼ cup flour

⅓ cup cornmeal

⅓ cup sugar

1 tsp baking powder

1 tsp baking soda

¼ cup vegetable oil

½ tsp salt

¼ cup powdered nonfat milk

1 TBSP vinegar

2 TBSP powdered egg

1 ¾  cup water

¾ cup honey

Directions:

1. Preheat a skillet over medium heat.

2. Sparingly coat skillet with greasing oil.

3. Combine flour, cornmeal, sugar, baking powder, baking soda, vegetable oil, salt, powdered milk,
vinegar, powdered egg, and water in a large bowl with a mixer set on medium speed.

4. Mix until smooth, but don’t over mix.

5. Pour the batter by ¼ - ⅓ cup portions into the hot pan and cook for 1 to 3 minutes per side or
until golden.

6. Repeat with remaining batter, regreasing the skillet with oil as needed.

7. Serve corn cakes with 3 TBSP honey per serving.

Oatmeal

Start-to-Finish: 15 min

Serves: 4 people (1 cup each)

Ingredients:

½ cup powdered nonfat milk

2 cup water

2 cup oats

1 cup dried fruit
¼ cup wheat germ
1 tsp ground cinnamon

4 cup water

1 cup powdered nonfat milk

Directions:
1. In a saucepan bring 2 cup water and ½ cup powdered milk to just a simmer.

2. Stir in oats and cook for 5 minutes over medium heat, stirring occasionally.

3. Remove from heat.

4. Stir dried fruit, wheat germ, and cinnamon into oatmeal.

5. Prepare milk by whisking together 4 cups water and 1 cup powdered milk.
6. Serve warm oatmeal with ½ cup milk each.

Nut and Fruit Granola

Start-to-Finish: 40 min cook + 1 hr cool

Serves: 4 (1 ½ cups each)

Ingredients:

2 cup oats
½ cup wheat germ

½ cup oat bran

⅛ cup sunflower seeds

¼ cup almonds, finely chopped

¼ cup pecans, finely chopped

⅓ tsp salt

1 TBSP brown sugar
½ cup honey

½ cup vegetable oil

½ TBSP cinnamon

½ TBSP vanilla extract

1 cup dried fruit
½ cup powdered nonfat milk

2 cup water

Directions:

1. Preheat the oven to 300°F.
2. Line a large baking sheet with parchment paper.

3. Combine the oats, wheat germ, oat bran, sunflower seeds, almonds, and pecans in a large
bowl.

4. Stir together the salt, brown sugar, honey, oil, cinnamon, and vanilla in a saucepan.

5. Bring to a boil over medium heat.

6. Pour boiling mixture over the dry ingredients and stir to coat.

7. Spread the mixture out evenly on the baking sheet.

8. Bake for 10 minutes.

9. Stir and bake another 10 minutes or until toasted.

10. Cool, then stir in dried fruit before storing in an airtight container.

11. When ready to eat, prepare milk by combining powdered milk with water. Whisk well.
12. Serve granola with ½ cup prepared milk.

Cream of Wheat

Start-to-Finish: 20 min

Serves: 4 people (approx 1 cup each)

Ingredients:

4 cup water

½ tsp salt

¾ cup cream of wheat

½ cup powdered nonfat milk

2 cup water

¼ cup brown sugar

Directions:

1. Bring water and salt to a boil.

2. Gradually add cream of wheat, stirring constantly with a wire whisk until blended.

3. Return to a boil.

4. Reduce heat to low and simmer uncovered for 2 ½ minutes or until thickened, stirring frequently.

5. Remove from heat and set aside.

6. To prepare milk combine powdered milk and 2 cups of water. Whisk to combine.

7. Serve cream of wheat with ½ cup milk and 1 TBSP brown sugar.

Harvest Blend Soup

Recipe By: Pantry Cooking II
Serves: 6

Ingredients:
 1/4 cup hard red wheat
1/4 cup pearled or hulled barley
1/4 cup red rice
1/4 cup pinto beans
1/4 cup small red beans
1/4 cup split green peas
1/4 cup black beans
1/4 cup navy or small white beans
1-1/2 tsp salt
8 oz summer sausage, cubed

Directions:
1. Rinse grains and beans.
2. Put into a 4 to 5 quart Dutch oven or soup pot and add 2 quarts water. (Add a scant 1/4 teaspoon baking soda in hard water areas.)
3. Bring to a boil.
4. Boil 3 minutes.
5. Remove from heat and let sit for at least 1 hour.
6. Add salt and summer sausage.
7. Bring to a boil.
8. Reduce heat and simmer 3 hours or until beans are tender.

So Easy, So Very Inexpensive Red Enchilada Sauce

Recipe By: Dollar a Day Meals

Ingredients:

1 (8-oz) can tomato sauce
3 cups water
1 and 1/2 to 2 T. chili powder
1/4 to 1/2 tsp ground cumin
1/4 tsp pepper
1/2 tsp garlic salt
1/2 tsp onion salt
2 TBSP masa harina flour
2 TBSP oil

Directions:

1. Combine tomato sauce and water in a large saucepan, bring to a rolling boil.
2. Meanwhile, mix together dry ingredients.
3. Add dry ingredients to boiling mixture while stirring with a whisk.
4. Take off heat, add the oil, stir well.
5. Sauce will slightly thicken as it cools.
6. Store in a glass quart jar, up to 3 weeks in refrigerator.

NOTE: this recipe for enchilada sauce equals 3 cans (10-oz each) of purchased enchilada sauce, and cost significantly less.

Quinoa Tabbouleh

This recipe was served at our June 2011 Self Reliance Class on Alternate Grains taught by Aitran Jaime.

Recipe By: Aitran Jaime.
Serves: approx 9 cups

Ingredients:

2 cups water
1 cup quinoa
1 pinch salt
1/4 cup olive oil
1/2 teaspoon sea salt
1/4 cup lemon juice
3 tomatoes, diced
1 cucumber, diced
2 bunches green onions, diced
2 carrots, grated
1 cup fresh parsley, chopped

Directions:

1. In a saucepan bring water to a boil.
2. Add quinoa and a pinch of salt.
3. Reduce heat to low, cover and simmer for 15 minutes.
4. Allow to cool to room temperature; fluff with a fork.
5. Meanwhile, in a large bowl, combine olive oil, sea salt, lemon juice, tomatoes, cucumber, green onions, carrots and parsley.
6. Stir in cooled quinoa.

Gluten-Free and Dairy-Free Lemon Cake with Lemon Glaze

This recipe was served at our June 2011 Self Reliance Class on Alternate Grains taught by Aitran Jaime.

Recipe By: Recipes adapted from The Allergen-Free Baker’s Handbook by Cybele Pascal
Serves: 1 cake 16 people

Ingredients:

For Lemon Cake:
¾ cup rice milk
¼ cup freshly squeezed lemon juice
Zest of 1 lemon (more if stronger flavor desired)
2 cups of granulated sugar
4 large eggs
3 tablespoons canola oil
¼ to ½ teaspoon of natural lemon extract (if stronger flavor desired)
3 cups Basic Gluten-Free Flour Mix (see recipe here)
¾ teaspoon xanthan gum
4 teaspoons double-acting baking powder
½ teaspoon salt
For Lemon Glaze:
1 cup confectioner’s sugar
2 to 3 tablespoons freshly squeezed lemon juice

Directions:

1. Preheat oven to 3500 F. Grease a 10-inch Bundt pan and dust with a little flour mix, tapping out any extra.
2. Combine rice milk, lemon juice, and lemon zest and set aside.
3. In a bowl of a standing mixer fitted with paddle attachment, cream sugar and eggs on medium speed. Beat until fluffy, about 2 minutes. Add canola oil and optional extract. Mix for about 1 minute.
4. In a separate bow, combine flour mix, xanthan gum, baking powder, and salt.
5. Add dry ingredients to wet, alternating with rice milk mixture, mixing on low speed until smooth, about 1 minute.
6. Pour batter into Bundt pan. Bake in center of oven for 50 minutes, or until lightly golden on top and edges are a light golden brown pulling away slightly from pan, rotating pan halfway through. Remove from oven, let cool for 5 minutes, then invert onto cooling rack to finish cooling. Let cool to room temperature before glazing.
7. Combine confectioner’s sugar and lemon juice, adding 1 tablespoon at a time, until glaze is smooth and then enough to drizzle.
8. Let glaze set before covering cake.
9. Store on counter, not in fridge or it will dry out.
10. Let rest overnight to meld flavors.

Variations:

Lemon-Poppy Seed
Fold in ¼ cup poppy seeds after step five.

Egg-Free
Substitute 1 tablespoon Ener-G egg replacer mixed with ¼ cup rice milk.

Basic Gluten-Free Baking Mix

This recipe was used in the Gluten-Free, Dairy-Free Lemon Cake with Lemon Glaze at our June 2011 Self Reliance Class on Alternate Grains taught by Aitran Jaime.

Recipe By: Recipes adapted from The Allergen-Free Baker’s Handbook by Cybele Pascal
Serves: 6 cups

Ingredients:

4 cups brown rice flour (superfine is best)
1 1/3 cups potato starch (NOT potato flour)
2/3 cup tapioca flour/starch

Tips:
• DO NOT use measuring cup itself to scoop as it will compact the flour.

Directions:

1. Combine all ingredients in a gallon size-zipper-top bag. Shake until well blended or use a wire whisk to mix up the flours.
2. Store in refrigerator until ready to use.
3. When ready to use whisk to mix up flours again.

Chocolate Financiers

This recipe was served at our June 2011 Self Reliance Class on Alternate Grains taught by Aitran Jaime.

Recipe By: Gluten-Free Girl, via David Lebovitz
Serves: 15 one-inch cookies

Ingredients:

6 tablespoons unsalted butter

1 cup almond meal/flour

4 tablespoons Dutch-process unsweetened cocoa powder

1/8 teaspoon salt

3/4 cup powdered sugar

1/3 cup egg whites (approx. two large)

1/4 teaspoon almond extract

Directions:

1. Preheat the oven to 400°F.
2. Lightly grease and flour financier molds or mini-muffin tins.
3. Melt the butter in a small saucepan and set it aside until it reaches room temperature.
4. Mix the almond flour with the cocoa powder, salt, and powdered sugar.
5. Stir the egg whites and almond extract into the almond mixture, then gradually stir in the melted butter until incorporated and smooth.
6. Spoon the batter into the molds, filling them three-quarters full.
7. Bake the financiers for 10 to 15 minutes, until the cookies are slightly puffed and springy to the touch.
8. Remove them from the oven and let cool completely before removing the financiers from the molds.
9. Once cooled, financiers can be kept in an airtight container at room temperature for up to one week.