Swedish Pancakes

3 eggs

1 1/4 cups milk or water

3/4 cup flour

1 Tbls. sugar

1/2 tsp. salt

1 tsp. ground cardamom or nutmeg

butter

Beat eggs in a bowl until they are creamy and light yellow colored. Gently beat in milk/water.  Add the flour, sugar, salt, and spice, beating until smooth.

Heat a skillet over high heat, then turn to medium. Melt a thin layer of butter in the skillet and pour in batter, about 1/2 cup at a time to make thin pancakes. Cook for 1-2 minutes on each side. Add more butter in between batches.

Top the warm pancakes with syrup, jam, cream, nut butters, or whatever kind of topping you like.

Blue Muffins

2 Tbls. lemon juice

1/2 cup water or milk

1/4 cup coconut oil or butter (softened)

1 tsp. vanilla extract

2 eggs

1/4 cup white sugar

1/4 cup brown sugar

1/2 tsp. salt

1 cup blueberries, fresh or frozen

2 cups flour

2 Tbls. corn starch

1/2 Tbls. baking soda

Preheat oven  to 400 F, and spray a muffin tin with non-stick spray, or use paper liners.

In a medium mixing bowl, combine the lemon juice and milk/water. If using milk, let sit for 30 seconds. Add the coconut oil/butter, vanilla extract, eggs, sugars, and salt. Beat until thoroughly mixed.

Heat the blueberries in the microwave for 30 seconds (60 seconds if using frozen berries). Add to the batter and beat them enough to break them.

Mix together the flour, baking soda, and corn starch. Gradually add the flour mixture to the batter while beating on low-medium speed, until it is thoroughly mixed.

Fill the muffin tin. Bake for 12-15 minutes. 

 

 

Bakery Granola

 

4 cups rolled oats

1/4 cup brown sugar

1/2 cup raw peanuts, coarsely chopped

1/4 cup raw sunflower seeds

1/4 cup raw sesame seeds

1/4 cup raw pumpkin seeds

1/4 cup ground flax seeds

1/4 cup chia seeds

6 Tbls. raisins

6 Tbls. dried cranberries

1/2 cup dried coconut, flaked or shredded

1 tsp. salt

2 Tbls. honey

6 Tbls. coconut oil

2 egg whites

Preheat oven to 275 F and line a baking sheet with baking parchment.

In a medium bowl, stir together the dry ingredients. In a small bowl, beat together the honey, coconut oil, and egg white. Thoroughly stir this into the dry ingredients. Spread granola onto the baking sheet and cook for 45 minutes. (If making a half batch, cook for 30 minutes.)

Transfer the granola on the parchment, onto a cooling rack. Let cool before putting in a container.

Basic proportions:

4 cups grains

6 Tbls. sweetener

2 1/4 cup nuts and seeds

1 1/4 cup dried fruit

Apple Pear Pie

1 tsp dried rose petals, hibiscus petals, or similar sweet flower

1/2 cup warm water

1/4 cup raisins, dried cranberries, or other small dried fruit

1 1/2 cups flour

1/4 tsp salt

3/4 cup butter

3 small apples

2 pears

2 Tbls. honey

1/2 cup chopped almonds

Grind the flower petals into a powder. In a small bowl, combine the warm water with the flower petals and dried fruit. Set aside while preparing the filling.

Slice the apples and pears into thin slices, removing the core. Cook the fruit with 1/4 cup butter and honey over medium heat, stirring occasionally, until the apples are soft and butter is melted. Remove from heat. Scoop out the raisins with a slotted spoon and add those to the apple mixture. 

In a medium bowl, stir together the flour and salt. Cut in 1/2 cup of butter. The flower water should be just under 1/2 cup; stir that into the flour to make a paste. Form the dough into a disk, wrap in plastic, and chill.

Preheat oven to 375 F.

When the dough is cold and harder, roll out into a large, thin circle and line a deep-dish pie pan. Set aside any extra dough to make a decorative top. Spread the chopped almonds into a layer on the bottom, then add the rest of the filling.

Bake for 35-40 minutes.

Cranberry Chess Pie

2 cups raw cranberries

14 oz sweetened condensed milk

3 egg yolks

1 pie crust (graham cracker crust, or pre-baked)

Preheat oven to 350° F.

Boil cranberries in 2-3 cups water, until they are mostly split--it only takes a few minutes. Drain and discard the water. Combine the cranberries, condensed milk, and egg yolks in a blender, and blend until smooth and light. Pour into pie crust. Bake for 15 minutes. Let cool at room temperature, then chill for at least 3 hours before serving.