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Variations:
A) Add 1/4 tsp. cinnamon and 2 tsp. grated orange rind.
B) Substitute sesame butter or Tahini for oil to give crust a nutty taste.
C) Roast almonds, chop very fine and add to dough.
D) Use whole wheat flour instead of whole wheat pastry flour.
E) 1 cup whole wheat pastry flour.

1 cup buckwheat flour
1 Tbs. sesame oil
Pinch of salt
Water to form dough

CHERRY PIE
4 lbs. fresh cherries (pitted)
1 tsp. salt
4 Tbs. arrowroot or corn starch
Pie dough

Pit 4 lbs. of cherries. Cook in a covered pot with 1 tsp. salt for 1 hour. Dilute starch in a small amount of water and add to the cooked cherries. Cook, stirring constantly, until the mixture thickens. Pour in pie crust and cover with criss-cross strips of crust. Brush lightly with beaten egg yolk. Preheat oven. Bake 40 minutes at 375°.

APPLE CUSTARD PIE
Crust:
Pie dough
2 small red apples (cored and sliced, but not peeled)
2 tsp. corn germ oil

Slice apples and saute in oil until golden. Let cool. Line bottom of pie crust with sauteed apple slices and sprinkle with salt. Set aside.

Custard filling:
1/4 cup rice flour
2 cups water
Pinch of salt
1 tsp. corn germ oil
Vanilla bean
2 eggs

Combine flour and salt, Add water and vanilla bean. Bring ingredients to a boil while stirring. Remove vanilla bean and let cool. Add beaten eggs. Mix vigorously. Add oil and blend thoroughly. Pour custard over apple slices. Preheat oven and bake at 350° for 30-40 minutes until crust is golden.

Variations: Add roasted almonds, currants and/or grated orange or lemon rind. Use half apple juice and half water.

BREAD PUDDING
Stale bread
Currants
Roasted almonds or other nuts
Grated orange rind
Pinch of cinnamon

Cut bread into 1 inch cubes. Soak in boiling water to cover about 1 hour. Mash with a fork. Add remaining ingredients and enough whole wheat or rice flour to make a thick batter. Pour into oiled baking pan and bake at 350° until surface is golden (about 1 hour). This can also be steamed for about 2 hours.

Variations: Mix sauteed onions, chopped parsley, diluted Miso soy bean paste or other vegetables with soaked bread and flour. Bake as above. Can be eaten hot or cold, with or without a sauce. You can also cut into slices and pan fry.

BUCKWHEAT COOKIES
1 1/4 cups buckwheat groats (roasted)
1 1/2 cups rolled oats (partially cooked)
1 cup sweet rice flour
1/4 cup corn germ oil
Roasted sunflower seeds
Roasted sesame seeds
1 tsp. salt
2-2 1/2 cups water

Bring 1-1 1/2 cups of water to a boil. Add rolled oats and cook 1-2 minutes. Combine dry ingredients and add partially cooked oats. Blend in oil thoroughly. Gradually add water to form a fairly thin batter that holds together. Spoon onto oiled cookie sheets. If the batter separates, thicken it with sweet rice flour. Bake at 375° for 30-40 minutes.

OATMEAL COOKIES
2 cups whole wheat flour (sifted)
1 1/2 cups rolled oats (roasted)
1/2 cup rice flour
1 1/2 tsp. salt
1/4 cup sesame seeds (roasted)
Small handful of almonds (roasted and chopped)
Currants
1/4 cup corn germ oil
2-2 1/2 cups water

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