Food Thing

Article Tools

Print

E-mail

Comments

RSS

CROUTONS
Cut whole grain bread into small squares. The drier your bread is, the better. Deep fry until crisp and golden. Serve as a garnish in soups or on salads.

PUMPKIN MUFFINS
2 cups whole wheat or whole wheat pastry flour
1/2 tsp. salt
2 1/2 cups water (approximate)
Pumpkin puree

Combine dry ingredients. Slowly add water and blend. It should be like a cake dough, quite thin. Oil muffin tins or use baking cups and half fill with dough. Add 1 or 2 spoonfuls of puree and top off with more dough. Bake in a 350° oven for about 45 minutes. Serve hot or cold. They taste great in the morning when heated for a few minutes under the broiler.

Variations: Sprinkle tops with sesame seeds. Use any of the numerous fillings such as chick pea puree, aduki bean puree, carrot puree, any fruit in season or apple sauce.

ONION ROLLS
4 cups onions (slivered)
3 cups whole wheat flour
1 tsp. sesame oil
1 cup corn flour
1 cup rice flour
1 cup buckwheat flour
1 1/2 tsp. salt
1/4 cup corn germ oil
2 1/2 cups water (approximate)

Saute onions in oil until transparent. Combine sauteed onions, flour and salt. Thoroughly blend in oil. Add water slowly with one hand while blending with the other. Knead well until dough is elastic and shiny. Lightly flour board and roll out dough very thin. Cut out large rounds of dough and roll from end to end. For a glossy finish, brush tops with beaten egg yolk. Sprinkle with sesame seeds. Bake at 350° for 30-45 minutes.

DESSERTS
It is unnecessary to use sugar, honey or any other sweetener when making desserts. All fruits and many vegetables, such as onions, carrots and squash, are very sweet when prepared properly. The following recipes are just a few examples of the many delicious desserts that are possible with natural foods.

PIES
Soft, flaky pie crust is really quite easy to make when you remember these simple points:
1) Never knead your dough for a long period of time. The less you handle the dough the better.
2) When combining oil with flour and salt, work it in quickly with the tips of your fingers.
3) The more oil you use in the crust, the flakier it will be. Be careful not to use too much.
4) Your dough should be soft and flaky.
5) After laying bottom crust in pie plate, prick tiny holes with a fork to let steam through.
6) Slit top crust to allow steam to escape.
7) For a professional glaze, brush top crust lightly with a beaten egg yolk mixed with a little water.

PIE CRUST
2 cups whole wheat pastry flour
1/2 tsp. salt
1/3 cup corn germ oil
3/4 cup water (approximate)

Combine flour and salt. Add corn germ oil and work in quickly with the tips of your fingers. Add water gradually and blend into mixture until it forms a soft dough of earlobe consistency. Roll out thin and line pie plate. After filling, preheat oven to 375° and bake 40 minutes or until crust is golden.

RSS | Comments | E-mail | Print