Monday, July 16, 2018

Breakfast Cookies

I developed this recipe when I was looking for something to help keep my kids filled up after breakfast. It's a real winner, and they get eaten at any meal in my house!

  • 4 cups rolled oats
  • 2 cups almond meal
  • 2 cups unsweetened shredded coconut
  • 1 cup sunflower seeds
  • 1 cup raisins
  • 1 cup chopped walnuts
  • 1/2 cup chia seeds
  • 1/2 cup brown sugar
  • 4 teaspoons ground cinnamon
  • 4 teaspoons baking powder
  • 2 teaspoons salt
  • 1 teaspoon powdered vanilla
  • 1/2 cup ground flax mixed with 1-1/2 cups water (let stand 15 minutes)
  • 1 cup melted coconut oil
  • 1-1/3 cups natural peanut butter
  • 1/2 cup water

Combine dry ingredients in a medium-size bowl. Mix wet ingredients separately and then stir into dry ingredients. Place a standard sized jar ring on a non-stick cookie sheet. Pack firmly full of cookie dough. Lift ring and repeat. Bake at 350 degrees F for 12-15 minutes until lightly browned. Let cookies cool on the pan for 10 minutes before transferring them to a wire rack to cool completely. Refrigerate or freeze.

Use cranberries instead of raisins.

Use pumpkin seeds instead of sunflower seeds.

Makes 48 cookies. Freeze them if you can't eat them that fast, but it isn't much of a problem at my house!

Monday, January 1, 2018

Greek Lemon Soy Curls

Mix together for the marinade:
2 cups hot water
3 Tbsp. lemon juice
2 tsp. chicken-style seasoning (I use McKays)
1 Tbsp. dried oregano
1/2 tsp. salt
3 cloves minced garlic

In a large Ziploc bag, combine the above marinade with:
5 cups (one 8-oz package) Butler Soy Curls

Remove all air from the bag and seal. Let stand for at least 10 minutes. Transfer the entire contents of the bag to a nonstick frying pan and saute in a couple tablespoons of olive oil or other vegetable oil until the liquid is gone and the soy curls are browned, about 15 minutes. Then add:
2-3 Tbsp. sliced green olives
2-3 spoonfuls brine from the olives

Mix the following sauce separately:
6 Tbsp. lemon juice
3 Tbsp. olive oil
1 tsp. dried oregano
1 tsp. garlic powder
1/4 tsp. salt

Serve the soy curls alongside Greek Lemon Potatoes and a green vegetable. Drizzle the sauce above over the soy curls to taste on the individuals plates.