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Add ingredients, one at a time, in the above order. Mix well. Dough should be thin but it should not separate when placed on the cookie sheet. Spoon batter onto an oiled cookie sheet and bake at 375° for 30-40 minutes. These taste great even a week later when heated up under the broiler!

Variations: Try adding roasted sunflower seeds, chopped apples, different kinds of roasted nuts or sesame butter. Vary the combination of flour. For instance, use 2 cups rolled oats and 2 cups chestnut flour.

STRAWBERRY TEMPURA
Wash fresh strawberries. Sprinkle with salt and dust with whole wheat or rice flour. Make tempura batter from flour and water to form a thin paste. Dip strawberries into batter and deep fry until golden. Drain on absorbent paper and serve.

APPLE STRUDEL
Filling:
3 apples
Salt
Chopped almonds
Grated orange or lemon peel
Pinch of cinnamon (optional)

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

Wash, core and slice apples. Do not peel. To make strudel easier to roll, it's a good idea to cut apple slices in half. Combine dry ingredients for crust and then work in oil thoroughly. Add water slowly and blend in with your fingertips. Roll out on a pastry cloth. Place a layer of apples on the dough and sprinkle with salt, almonds, grated orange or lemon rind and a pinch of cinnamon. Roll strudel and seal edges.

ake a slit on the top to let the steam escape and brush lightly with oil or 1 beaten egg yolk for a nice crust. Bake 40 minutes at 425°.

BREAD AND APPLE SAUCE LAYER CAKE
Whole grain bread
Fresh apple sauce

Cut whole grain bread into bite size pieces. Put a layer of apple sauce in a flat baking dish and then a layer of bread. Repeat and top with a layer of apple sauce. Bake at 350° for 20-30 minutes. Sprinkle with chopped roasted nuts and serve hot.

Variations: Sprinkle with cinnamon topping or cookie crumbs and bake.

BEVERAGES

There are many delicious natural teas, but of all the varieties, we find that we enjoy grain tea the most.

BARLEY TEA
Roast 1 Tbs. barley in a dry pan until it turns dark brown. Shake the pan constantly so the barley will roll and roast evenly. Add roasted barley and a pinch of salt to 4 cups hot water. Bring to a rolling boil, cover and simmer 1 hour. Strain and serve. Reserve barley and store in the refrigerator. You can use it in soups, breads, tempura batter or casseroles.

Hint: If the tea is weak it's because you didn't roast the barley long enough. Remember, it must be very dark before you use it.

Variations: All of the grains make good teas. Try them all.

As you can see, the varieties and possibilities for natural recipes with good quality, fresh, natural food are nearly endless. A superior cook can make even the simplest meal of brown rice and vegetables into a work of art. Please use these recipes as a base for learning and experimenting, and go on from here to invent many new and delicious dishes of your own. The joys of natural cooking and health are infinite!

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