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1. Pour warm water into a large mixing
Vegan Mocha-
bowl and sprinkle with yeast. Allow to
Almond Muffins
dissolve for about 10 minutes.
Makes 10 / A candle on top makes
this a birthday morning mini-cake.
2. Add warm milk, oil, apple butter,
salt, honey and flours to yeast mixture.
Hint: For extra flavor and fiber, add a
Blend with a whisk or a hand-held
Festive Fruit Salad
cup of grated carrots, mashed banana
mixer until lumps are gone. Cover with
Makes 2½ cups / Use any combination
or whole raspberries.
plastic wrap and allow to rise in the
of fruit.
refrigerator overnight.
1½ cups whole wheat pastry flour
Hint: Finely dicing the fruit allows for
6 tablespoons unsweetened cocoa
3. In the morning, beat in eggs and
the sauce to coat each tidbit.
powder
baking soda. Batter will be thin.
1 teaspoon baking powder
¼ cup lime juice
½ teaspoon baking soda
4. Pour ½ to ¾ cup batter into a
1 short tablespoon sugar
¼ teaspoon salt
preheated, oiled waffle iron. Bake until
¼ teaspoon vanilla
¾ cup strong coffee, lukewarm
crisp and golden brown. Repeat with
1
1-2 cups skinned, seeded and diced
/3 cup brown rice syrup or pure
remaining batter.
papaya
maple syrup
1 mango, skinned, seeded and diced
¼ cup canola oil
Breakfast Panini
½ cup diced pineapple, fresh
1 tablespoon rice wine vinegar
or canned
1 ½ teaspoons almond extract
1 kiwi, skinned and diced
½ cup dairy-free chocolate chips
1 cup diced strawberries
(optional)
1 starfruit, thinly sliced, for garnish
½ cup slivered almonds
Powdered sugar
1. In a medium bowl, mix lime juice,
sugar and vanilla until sugar dissolves.
1. Preheat oven to 325°. Prepare muffin
Add diced fruit and stir gently.
tins with pump cooking spray or paper
liners.
2. Chill overnight, if desired.
2. In a large bowl, combine flour,
3. Serve in individual dishes, garnished
cocoa, baking powder, baking soda
with star fruit.
and salt. In a small bowl, mix coffee,
Serves 2 / A nontraditional breakfast syrup, oil, vinegar and almond extract.
treat. Add wet ingredients to dry and stir until
Apple-Butter Raised
completely blended. Add chocolate
Waffles
Hint: Use crusty artisan bread for a chips, if desired.
Serves 8 / A lighter adaptation of the
hearty sandwich that holds up in the
famous recipe from Fannie Farmer’s
waffle iron. 3. Spoon batter into prepared muffin
original cookbook of the 1800s.
tins. Top with almonds. Bake for 20
4 slices prosciutto (about 1 ounce) minutes, or until tops are raised and
Hint: To simplify your morning, make
4 slices fresh tomato spring back when touched. Let cool 10
the batter the night before. Top waffles
4 slices fontina cheese (about 3 minutes, remove from pan, and sprinkle
with warm applesauce or maple syrup.
ounces) with powdered sugar.
4 thick slices whole grain bread
½ cup warm water (100-115°)
Salt and pepper
2¼ teaspoons (1 packet) dry yeast
Herbes de Provence
(regular, not rapid-rise)
Olive oil
2 cups warm low-fat milk (100-115°)
¼ cup canola oil
1. Preheat a waffle iron. Place prosciut-
¼ cup apple butter
to, tomato and cheese on two bread
½ teaspoon salt
slices. Add salt and pepper to taste and
1 teaspoon honey
sprinkle with herbes de Provence. Top
1 cup organic all-purpose flour
with remaining bread.
1 cup whole-wheat pastry flour
2 eggs
2. Brush waffle iron liberally with olive
¼ teaspoon baking soda
oil and cook sandwiches until brown,
Canola oil for waffle iron
8 to 10 minutes.
May 2009 23
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