Organic Granny

This corn bread is so delicious with baked-in fresh or frozen thawed corn giblets and Thompson raisins.  It is vegan and I used psyllium husk powder as a binder (you could use flax or chia seed instead but psyllium husk is my latest discovery for light fluffiness). INGREDIENTS : 1 cup organic yellow cornmeal 1 cup all-purpose flour 1 tablespoon baking powder 2 tablespoons psyllium husk powder 1/2 teaspoon fine sea salt 1/2 cup sugar (optional) 1/4 cup melted coconut oil 3 cups liquid (1 cup full-fat coconut milk and 2 cups water or aqua fava (fluid left over from cooking chickpeas) or (1 cup water and 1 cup aqua fava.) 1 cup corn niblets, patted dry 1/2 cup raisins METHOD :  1.Set oven to 400 degrees F. 2. Grease a pan or line with parchment or use a silicone pan 3. In medium large bowl, measure in corn meal. 4. Sift all-purpose flour and baking powder into the bowl. Add in psyllium husk powder and salt. Stir well. 5. Stir in sugar 6. Fold in oil and liquid just until flour is incorp

 Black-ish Forest Vegan Chocolate Pancakes My dear husband turned 71 today.  I am making him General Tso's tofu for dinner but also wanted to make him a delicious breakfast that would be something different from the usual smoothie and oatmeal.  It had to be vegan, low in processed sugar, and maybe kind of reflective of a favourite German food.   I know his favourite birthday cake used to be Black Forest Cake.  Way off his menu these days with his desire to be sugar-free and healthy as he trains to run another half-marathon in the Spring/Summer. So after reading over a few such chocolate pancake recipes, I made a few modifications and came up with a pancake mix that I can store as the combined dry ingredients in a jar in the fridge, and when we want these lovely pancakes again, I will just scoop out the dry mix and add in the wet mix (almond milk and apple cider vinegar), and cook them up-- easy-peasy!  So, here is the mix for 4 batches (about 16-24 pancakes): -1 1/2 cups oat flour

A dear friend had a huge Bosc pear harvest from her tree this year-- 700 pounds!  I was one of the lucky beneficiaries.  This vegan pear butter recipe is the result of a rave on Facebook by one of my friends.  So, looking at several recipes, I have chosen what I think works to produce a silky, yummy, pretty healthy pear spread.  The word "butter" does not mean that real dairy butter is involved (in fact, no fats!) INGREDIENTS: 5 pounds of fresh Bosc pears, peeled, split, cored, roughly chopped 1 teaspoon dried ground ginger* 2 tablespoons dried ground cinnamon** 1/2 cup water 1/4 cup orange juice 1/4 cup coconut sugar pinch of salt (optional)                                                           These are common BOSC pears.                                                           You can use this recipe for other                                                              pears, such as Barlett, as well.                                                            EASY M

Porridge made with barley is not familiar to everyone. This sweet porridge recipe comes from the Sacred Cookbook- Forgotten Healing Recipes of the Ancients . You will find other delicious, little-known old "ethnic" recipes from all over the world in this collection. Barley Porridge Serves 2-4 INGREDIENTS: 1 1/4 cups organic barley flour 4 cups almond milk, or other milk of choice sea salt 6 large medjool dates , pitted and chopped 2/3 cups chopped walnuts 4 tablespoons raw honey (other sweetener, like maple syrup, for children under 1 year) METHOD: 1. Whisk the barley flour in the almond milk over medium heat in a medium size pot. Be sure to bring all the flour into play and stir until smooth and beginning to bubble. 2. Turn the heat down as boil begins and allow the porridge to simmer gently for about 5 minutes. (Watch to prevent burning, whisk if needed) 3. Remove from heat, salt to taste, and spoon porridge into bowls. Add the dates, walnuts and honey

Delicious, healthy hemp seed and apple sauce muffins!  These muffins are absolutely delicious.   And healthy.  Ingredients used include spelt flour, oat flour, hemp seeds (also known as hemp nuts), maple syrup, apple sauce, cinnamon, and other items you likely have in your kitchen for baking: baking soda, baking powder, and salt. Spelt is an ancient grain, and the flour produces a nice, cakey product.  I used spelt flour to make the chocolate banana cake/bread recipes (my "COVID-19 banana bread"), recipes here .  Spelt flour is a whole food but doesn't have the sort of acidic undertones that one gets when baking with whole wheat flour. I "made" two of the ingredients in my Vitamix high-speed blender.  You might want to do the same, both to save money and to provide ingredients with no added stuff in them (such as preservatives).  I ground up some regular oat flakes to make oat flour (just used the same amount of flakes as flour called for) and blended

Vegan Baked Beans.   When I was a kid, and oblivious to a lifestyle that didn't include dairy, eggs, and chunks of animal flesh, I absolutely loved Pork 'n' Beans from a can.  My mother was a 'modern' 50s mother-- she didn't waste time with baking bread or canning or such.  There were so many other things to do, more interesting than slaving over a hot stove.  We did have a large electric frying pan that contained some sort of 'goulash' every day at lunch time.  Usually the base item was hamburger (there really are 101 ways to serve hamburger).   As a young adult university student, and later, as a young wife and mother in the 70s, I came across Diet for a Small Planet by Francis Moore Lappe.   I relished the lovely vegetarian recipes, mostly swimming in cheese or containing eggs-- ovo-lacto vegetarian.  But it was at that time that I let go of the old myths around needing to eat animal products to be healthy.  By and by, over the years, my husband