< previous page | page_379 | next page >
Page 379
| Add 2 cups fresh blueberries. |
| Bake at 350 degrees Fahrenheit for 35 to 45 minutes in a buttered 9-inch square baking pan. (You can also make muffins; decrease the baking time by 10 minutes.) |
| Maple Oat Wheat-Free Cookies |
| 1 cup softened organic butter (or use safflower oil to avoid dairy) |
| 3 cups organic rolled oats
1 cup maple syrup | 2 cups barley flour (or whole-wheat pastry flour, if you need to avoid wheat)
1 tablespoon vanilla and/or ½ teaspoon almond extract |
| Optional additions: 1 tablespoon organic buttermilk powder, 1 teaspoon baking powder, 3 to 4 tablespoons organic chocolate chips, 1 to 3 tablespoons shredded coconut. If you like a super flat and crunchy cookie, omit the baking powder. |
| Place all ingredients in a large bowl and mix well. |
| Scoop by the teaspoon or tablespoon and press on cookie sheet pan in whatever size you like. |
| Bake at 325 degrees Fahrenheit for 15 minutes until done. |
| These simple cookies are wonderful and taste even better a few days later. The flavor of real maple syrup can't be beat. |
| Baked Apples |
| 4 pippin or macoun apples |
| ½ cup raisins or currants
2 tablespoons maple syrup | 1 tablespoon cinnamon
| Core the apples. |
| Combine the remaining ingredients, mix well, and fill each apple. |
| Place the stuffed apples in a shallow baking dish and add about ¼ inch of water. |
| Bake at 350 degrees Fahrenheit, uncovered, for about 40 minutes. |
< previous page | page_379 | next page >

If you like this book, buy it!