RECIPE ~ Oatmeal Bars

A coffee shop in my neighbourhood makes delicious cranberry oatmeal bars that I've wanted to reproduce at home. With this recipe I come really close! They're soft, oaty and delicious. Have one with raw almonds and an apple and you have a terrific breakfast or hearty snack!

1 cup spelt flour
1 cup quick oats
1 tsp baking powder
1/2 tsp cinnamon
1/4 tsp salt
1/2 cup brown sugar or demerrara sugar
3/4 cup almond milk
1/4 cup olive oil or coconut oil
handful dried cranberries

Mix dry ingredients in a large bowl. Add wet ingredients and stir until just mixed. Pour into an 8x8" greased baking pan. Sprinkle the tops with cranberries, pressing them into the batter a bit. Bake at 350F for 22 minutes. Cut into 8 bars.

RECIPE ~ Orange Zucchini Muffins with Walnuts & Carob Chips

A sweet and healthy treat with a medley of flavours and energizing ingredients.

2 cups flour
1 1/2 tsp alum-free baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground nutmeg or allspice
1/2 tsp ground anise or fennel
~ ~ ~
1 egg
3/4 cup brown rice syrup
juice and grated rind of 1 orange
1/4 cup vegetable oil
1 tsp vanilla extract
1 cup grated zucchini (about 1 small zucchini)
1/2 cup applesauce (or 3/4 of an apple, grated)
1/2 cup walnuts pieces
1/2 cup naturally sweetened carob chips

In a small bowl, sift together flour, baking powder, soda, salt, and spices.

In a large bowl, beat egg until light and fluffy (for a vegan muffin, replace egg with 1/4 water mixed with 2 tsp ground flax). Add brown rice syrup, and continue beating until well blended. Stir in juice, grated rind, oil, vanilla, zucchini, applesauce, nuts and carob chips. Stir in sifted ingredients. Spoon batter into a lightly greased or lined muffin tin. You can also make a loaf, in which case pour into a greased 9 x 5 inch loaf pan.

Bake at 375F for 25 minutes, or until muffins test done. If making a loaf, bake 45 minutes or til done. Remove from pans, and cool. Makes 1 dozen muffins or 1 loaf.

FOR INDIVIDUAL DOSHAS
VATAS choose wheat, oat, rice and/or quinoa flours
PITTAS choose wheat, spelt, barley and/or oat flours; sweeten with maple syrup; replace walnuts with sunflower seeds
KAPHAS choose oat, barley, rye, and/or quinoa flour; reduce salt and oil by half; replace rice syrup with fruit juice concentrate; replace walnuts with sunflower seeds

RECIPE ~ Mini Cinnamon Raisin Scones

A nice little Italian restaurant in my neighbourhood, Il Gusto, makes a great brunch and they always serve it with a basket of mini scones. For our own homemade brunch this Sunday I thought I'd try to recreate those scones, but add a touch of healthfulness to them by using barley flour and organic butter plus almond milk.

1 1/2 cups flour (such as whole wheat, spelt, kamut or barley)
1 tsp baking powder
3 Tbsp sucanat sugar (or demerrera)
1/2 tsp cinnamon
pinch salt
3 Tbsp unsalted butter or ghee (use sunflower oil or margarine for vegan scones)
1/4 cup raisins
1 cup milk (almond, rice or cow's milk)

Ahead of time you may want to soak the raisins in some hot water; drain before using. (Recommended for Vatas.)

In a medium bowl, combine all the dry ingredients. Add the butter and crumble into the flour mixture with your fingers, then stir in raisins and milk. Take tablespoonfuls of batter and drop them onto a greased cookie sheet. Bake at 350F for 20 minutes. Serve fresh and hot!

Makes 1 dozen mini scones.

FOR INDIVIDUAL DOSHAS
VATAS choose wheat, brown rice or oat flour; increase cinnamon to 1 tsp; soak raisins; use any milk
PITTAS choose barley or wheat flour; reduce cinnamon to 1/4 tsp; use any milk
KAPHAS choose barley, buckwheat or millet flour; increase cinnamon to 1 tsp; reduce sugar and ghee by half; use almond milk

RECIPE ~ Fresh Ginger Cake

I like to make a tea cake for my in-laws when we go over for a Sunday lunch, and this time I made Fresh Ginger Cake (recipe printed in the Toronto Star, originally from Classic Home Desserts by Richard Sax). The perfect treat after a meal since ginger is a great digestive.

2 & 1/2 cups all-purpose flour
1 tsp ground cinnamon
1/2 tsp each: ground cloves, freshly ground black pepper
1/2 cup each: molasses, sugar, unsweetened applesauce
2 large eggs, at room temperature
1 cup peanut or sunflower oil
2 tsp baking soda
1 cup boiling water
1/2 cup peeled fresh ginger, minced*

In large bowl, sift together flour, cinnamon, cloves and pepper (if you like extra ginger action, add 1/2 to 1 tsp ground ginger at this point). In another large bowl, mix molasses, sugar, eggs and oil with electric mixer at medium-high speed until well blended, about 2 minutes. Add flour mixture; mix at low speed just until blended. In small cup, stir baking soda into water; quickly add to batter along with minced ginger. Mix just until blended.

Pour batter into buttered and floured 9-1/2-inch springform pan, smoothing top. Bake in preheated 350F oven until toothpick inserted into centre comes out clean, about 1 hour. If top browns too quickly during baking, loosely cover with foil.

Cool 30 minutes on wire rack. Run knife around edge, then remove sides of pan. Makes 10 to 12 servings. Decorate with powdered icing sugar or a tangy lemon icing (courtesy of Anne S. from the Recipe Club!):

ANNE'S LEMON DRIZZLE
3/4 cup icing sugar
2 Tbsp fresh lemon juice
lemon zest

Combine icing sugar and lemon juice until a smooth paste is formed. Stir in zest (pictured here using both lemon and lime zest) and drizzle over cake.

*NOTE: It's important to mince the ginger, since grating it produces undesirable fibres.

FOR INDIVIDUAL DOSHAS
This cake contains almost exclusively Vata-friendly ingredients and is not recommended for Pittas or Kaphas. However, to make Pitta-friendly, reduce ginger to 2 Tbsp; and for Kaphas, use millet flour, replace molasses and sugar with date puree or fruit juice concentrate, and reduce oil to 1/4 cup while increasing applesauce to 1 cup.

RECIPE ~ Sugarless Fruitcake

Before you say anything, this fruitcake is DELICIOUS. It's nothing like the dreaded holiday variety, but rather a moist, chewy, nutty, dense loaf with hints of citrus. Once again I have my mother to thank for this, as she scours all resources to find sugar-free, wheat-free treats to bake me! This one is from the sugar-free desserts collection of AllRecipes.com.

1 cup chopped golden raisins
1/2 tsp salt
1 1/2 cups chopped walnuts
1 cup chopped cranberries
1 cup unsweetened crushed pineapple
1/4 cup grated lemon peel
1 cup flaked coconut
1/3 cup orange juice
2 tsp Stevia powdered extract (a natural sweetener)
1 tsp nutmeg
1/2 tsp cardamon
1/2 tsp ground ginger
1 tsp baking soda
1 1/2 cups all-purpose flour (or oat or spelt)

In a medium bowl, mix stevia with orange juice and stir in chopped cranberries. Soak 1 hour, mixing often.

In a large bowl, mix raisins, nuts, coconut and lemon zest in the flour until well coated. Add cranberries and orange juice mixture. Sprinkle baking soda over mixture, and mix. Stir in spices. Fold in crushed pineapple. Pour batter into a greased and floured 9 inch loaf pan. Bake at 325 F for 40-45 minutes. Cool. Makes 1 loaf. Pictured above using spelt flour and dusted with icing sugar (optional).

FOR INDIVIDUAL DOSHAS
VATAS soak raisins before using; replace cranberries with cherries
PITTAS replace cranberries with cherries, walnuts with almonds, and dry ginger with 1 tsp fresh ginger
KAPHAS rejoice! At last a serious dessert that is Kapha-friendly (with a few adjustments) as it has no added sugar and no oil. Replace walnuts with sunflower seeds or charole, pineapple with strawberries or applesauce, and coconut with pumpkin seeds; use spelt or oat flour

RECIPE ~ Baked Apples

Possibly the healthiest -- and easiest -- dessert treat ever!
Great for all doshas.

3 red apples
1/4 cup oats or flake cereal
1 Tbsp sugar (demerrera or raw cane sugar)
1 Tbsp butter
1 Tbsp grated fresh ginger
1 tsp cinnamon
walnuts

Preheat the oven to 350 F. Wash and core the apples (I used a vegetable peeler to cut and scoop out the core). Place a few pieces of walnuts at the bottom of each apple cavity. In a small bowl, combine all the remaining ingredients, then spoon into each apple cavity, and top with a few walnut pieces. Place in an oven-proof dish and bake 30 to 45 minutes (30 for firm but cooked apples, and up to 45 for soft, melt-in-your-mouth apples). Top with a drizzle of honey and a sprinkle of cardamom. Serves 3.

FAT-FREE or VEGAN: omit butter and replace with 3 Tbsp apple juice
EXTRA DECADENT: serve with vanilla frozen yogurt :-)

FOR INDIVIDUAL DOSHAS
PITTAS reduce ginger to half and replace walnuts with sunflower seeds; drizzle with maple syrup instead of honey
KAPHAS omit sugar and replace walnuts with pumpkin seeds

RECIPE ~ Zucchini Onion Bread

It's zucchini season! My mother-in-law gave me a bag of 6 giant organic zucchinis from her garden and so I gathered some recipes -- here's one that's moist and savoury! Delicious fresh out of the oven, and great toasted the next days.

1 large onion, chopped small
3 cups whole grain flour
1 teaspoons baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1/2 tsp each herbs and spices: thyme, rosemary, coriander, cumin
2 Tbsp fresh minced herbs (parsley, cilantro or rosemary)
1/2 cup grated parmesan or feta
1 large zucchini
1/3 cup olive oil
3 eggs
1/4 cup of honey
1/4 cup 'milk (if needed)

Preheat oven to 350F. Oil a loaf pan and lightly dust with flour.

Saute the onion in a bit of olive oil or ghee until golden and soft, adding a pinch of salt and pepper. Let cool.

In a large bowl, sift together all the dry ingredients: flour, baking soda, baking powder, and salt. Then stir in the parmesan or feta, dry herbs and spices, and fresh herbs.

In another bowl, grate the zucchini. Squeeze out excess liquid with your hands, drain, then stir in the cooled sauteed onion, eggs, olive oil, and honey. Fold the wet ingredients into the dry. Depending on the amount of juice from the zucchini and onion, you may need to add some liquid (ie. soymilk or rice milk) to the batter if it is too thick to combine. The consistency should be like muffin batter.

Scrape the batter into the pan and bake for about 45-55 minutes. Test for doneness by inserting a knife or skewer, which should come out dry and clean. Cool in the pan for 5 minutes then on a rack before slicing. Delicious fresh with butter, hummus or cheese, and also great toasted after a few days! Makes 1 loaf. (Can also be made into muffins by baking in muffin tins for 20 minutes or so -- great as a side to soups and stews!)

FOR A VEGAN LOAF
Leave out cheese or substitute with a soy cheese product or 1/3 cup nutritional yeast flakes for that cheezy flavour; replace honey with maple syrup or brown rice syrup; replace eggs with 3/4 cup water mixed with 3 rounded tablespoons of ground flax seed (well mixed and left to sit for 10 minutes to thicken).

Inspired by Vanessa's recipe at What Geeks Eat.

FOR INDIVIDUAL DOSHAS
Ayurvedically, it's best not to cook honey as its only nutritional value is when eaten raw and unpasteurized; substitute with maple syrup or molasses. Hard cheeses are also not recommended; substitute with paneer or soft cheese.
VATAS choose wheat, oat, rice and/or quinoa flours; choose brown rice syrup or molasses
PITTAS choose wheat, spelt, barley and/or oat flours; reduce onion to half; choose maple syrup; use egg whites only, or flax mixture
KAPHAS choose oat, barley, rye, and/or quinoa flour; reduce salt and oil by half; choose maple syrup; add some chili flakes for extra heat

RECIPE ~ Chocolate Zucchini Cake

If you were to do a Google search for "chocolate and zucchini" you might be amazed at the number of hits to come up, for recipes, books, and even a food website by that name! This is all because it's a delicious combo, though you can't taste the zucchini at all in this moist and delicious cake.

2 1/2 cups flour
1/2 cup cocoa (I recommend Cocoa Camino)
2 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
1 tsp cinnamon
3/4 cup soft butter or margarine, unsalted
1 1/2 cups sugar (sucanat, turbinado or rice syrup)*
3 eggs*
2 tsp vanilla extract
2 tsp grated orange or lemon peel
2 cups coarsely shredded zucchini
1/4 - 1/2 cup milk (soy, rice or almond)
1 cup walnut pieces
1/2 - 1 cup chopped bittersweet chocolate

In a medium bowl, combine the flour, cocoa, baking powder, baking soda, salt and cinnamon. Set aside. In a large bowl, beat together the butter and sugar until smooth. Add the eggs, one at a time, beating well. Stir in the vanilla, citrus peel and zucchini.

Alternately stir in the dry ingredients and the milk into the zucchini mixture, adding the nuts and chocolate with the last flour addition. Pour the batter into a greased and floured 10-inch bundt pan. Bake at 350 F for 40 to 50 minutes, checking for doneness after 40 minutes by inserting a sharp knife. If it comes out mostly clean, it's done. Run a knife along the edges and let cool thoroughly. Remove to a cake dish and, if you like, drizzle a cocoa glaze over top or to each slice served.

COCOA GLAZE
1 cup icing sugar
2 Tbsp cocoa
2 Tbsp milk

Stir all ingredients together until smooth, adding more milk a little at a time to reach the desired consistency.

*If using rice syrup, reduce milk to 1/4 cup
*For an egg-free cake, replace with: 3/4 cup water combined with 1/4 cup ground flax seed (let stand 10 minutes to thicken before adding in the recipe); or 1 cup whipped silken soft tofu; or (if you like a chocolate banana cake) 1 large ripe banana, mashed.

FOR INDIVIDUAL DOSHAS
VATAS chocolate is not recommended; increase spice by adding 1 tsp ground ginger; choose any sweetener and any egg replacement option
PITTAS chocolate is not recommended; choose any sweetener plus flax or tofu egg replacement option
KAPHAS chocolate is not recommended; use spelt flour; replace sugar with fruit concentrate or prune puree; reduce fat to 1/4 cup margarine + 1/2 cup applesauce; choose flax or tofu egg replacement option

RECIPE ~ Fluffy Buttermilk Biscuits

Usually baked goods using non-wheat flours come out more dense, but in these biscuits, using barley flour, ghee and buttermilk, they come out fluffy and light. Delicious with a little honey fresh out of the oven!

1 cup barley flour
1/4 cup ground flax seeds
2 tsp baking powder
1/2 tsp salt
2 Tbsp ghee (or butter)
2/3 cup buttermilk
1 egg
1 Tbsp brown rice syrup
pumpkin seeds (optional)

Preheat the oven to 375 F.

In a medium bowl, combine the flour, flax, baking powder and salt. Add the ghee and work in with your fingertips until there are no more little clumps. Into a measuring cup, pour the buttermilk and beat in the egg and brown rice syrup until homogenous. Mix liquid into flour without overworking. Drop by large spoonfuls onto a lightly greased cookie sheet. Top with a sprinkling of pumpkin seeds (if using, or sprinkle with cinnamon and brown sugar, or a few fresh blueberries, whatever sounds good to you) and bake for 15-20 minutes until golden brown.

Makes 6 biscuits.

FOR INDIVIDUAL DOSHAS
VATAS choose wheat, oat, or rice flour instead of barley
PITTAS replace buttermilk with diluted plain yogurt
KAPHAS reduce ghee to 1 Tbsp; replace buttermilk with diluted yogurt and replace brown rice syrup with fruit juice concentrate or just leave it out

RECIPE ~ Banana Bread Full of Goodness

I had 2 bananas getting much too ripe so of course I had to make banana bread! But not just any banana bread -- I wanted to pack this one full of seeds. A soft, muffin-like loaf pictured here made with barley flour, brown rice syrup and almond milk.

2 ripe bananas
1/2 cup of 'milk (soy, rice or almond)
1/3 cup oil
2/3 cup sugar (preferably sucanat) or brown rice syrup
1/2 tsp each salt, cinnamon, allspice and powdered ginger
1/4 cup each raw pumpkin seeds, sunflower seeds, ground flax, carob chips and raisins or chopped prunes
1 tsp vanilla extract
1 3/4 cup flour
1 tsp each baking powder and baking soda

In a large bowl, mash the bananas and blend with 'milk, oil, vanilla, and brown rice syrup if using. Stir in all the seeds, carob chips and raisins or prunes. In a small bowl combine flour, sugar if using, baking powder, baking soda, salt and spices. Stir into the banana mixture without over-mixing. (If using sugar instead of syrup you might need a little more 'milk.) Pour into a lightly oiled loaf pan and bake at 350F for 45-55 minutes (check if a knife inserted in the center comes out dry). Makes 1 loaf.

Inspired by the recipes in La Dolce Vegan.

FOR INDIVIDUAL DOSHAS
Bananas aren't suitable for Pittas and Kaphas, so try using mashed mango, applesauce or cooked plums instead for a different take on this baked treat!
VATAS choose wheat, oat, rice and/or quinoa flours; use sugar or brown rice syrup; soak the prunes or raisins before adding; throw in 2 Tbsp fresh grated ginger for extra digestive spice (optional)
PITTAS choose wheat, spelt, barley and/or oat flours; use sugar or maple syrup
KAPHAS choose oat, barley, rye, and/or quinoa flour; use prune puree or fruit concentrate instead of sugar or syrup;

RECIPE ~ Granola Muffins

I had a real craving for muffins this morning and was happy to see I had all the ingredients to make these perfect little breakfast muffins! Shown here fresh out of the oven (one torn in half and lightly buttered).

1 1/2 cups whole grain flour (spelt, kamut, etc)
1 cup granola of your choice
1/4 cup sugar (brown, demerrara, or sucanat, but not white)
3 tsp non-alum baking powder
1/4 tsp salt
1/2 tsp cinnamon
1/4 tsp ground ginger
3/4 cup prunes
1/4 cup ground flax
1/2 cup warm water
3 Tbsp each molasses and honey
1/4 cup oil (olive, sunflower...)
1 cup milk (almond, rice or soy)
1 tsp vanilla

Begin by chopping the prunes into raisin-sized bits, then soak in a bowl with boiling water just to cover. Preheat oven to 400F.

In a large bowl combine the flour, granola, sugar, baking powder, salt and spices. In a small bowl whisk together the flax and warm water, letting it get gloopy for a minute. Then add the molasses, honey, oil, milk and vanilla.

Strain the prunes (drink the juice if you're so inclined) and stir into the flour mixture. Pour in the liquid mixture and stir until just moistened. Spoon into a lightly oiled muffin tin. Bake for 20 minutes at 400F, then lower heat to 350F and bake 5 to 10 minutes longer (test with a knife inserted, if it comes out clean they are ready). Makes 1 dozen muffins.

FOR INDIVIDUAL DOSHAS
VATAS choose wheat, oat, rice and/or quinoa flours; use any sweeteners
PITTAS choose wheat, spelt, barley and/or oat flours; use sucanat, replace honey and molasses with maple or brown rice syrup; use olive oil
KAPHAS choose oat, barley, rye, and/or quinoa flour; choose low-fat granola; use prune puree or fruit concentrate instead of molasses, and stevia instead of sugar; use sunflower oil, reduced to 2 Tbsp

RECIPE ~ Olive Walnut Bread

So easy to prepare, this yeast-free quick bread is country living no matter where you are! Pictured here using sun-dried black olives, fresh rosemary and mixed whole grain flours.

2 1/2 cups flour
1 Tbsp baking powder
1/4 tsp sea salt
2 Tbsp fresh minced herbs or 1 Tbsp dried
(such as rosemary, sage, basil, thyme...)
1 cup plain rice milk
1/4 cup extra virgin olive oil
2 tsp brown rice syrup
1/2 cup pitted olives, chopped
1 cup walnut pieces

In a large bowl, thoroughly combine the flour, baking powder, sea salt and herbs. In a small bowl, combine rice milk, olive oil and rice syrup. Add to flour mixture and stir until just combined. Fold in olives and walnuts.

Heat oven to 350F and lightly grease a loaf pan (not too big). Scrape the batter into the pan and smooth the top a bit. Brush on a little rice milk all over the surface. Bake for 45 to 50 minutes or until a knife inserted comes out clean and dry.

Makes 1 loaf. Serve warm with soup and salad for a meal, or spread with hummus or tofu spread for a hearty snack.

FOR INDIVIDUAL DOSHAS
VATAS choose wheat, oat, rice and/or quinoa flours
PITTAS choose wheat, spelt, barley and/or oat flours; sweeten with maple syrup; replace walnuts with sunflower seeds
KAPHAS choose oat, barley, rye, and/or quinoa flour; replace olive oil and rice syrup with 2 Tbsp sunflower oil and 1/4 cup fruit juice concentrate; replace olives with chopped dry-packed sundried tomatoes, and walnuts with sunflower seeds

RECIPE ~ Mock Cornbread

Being on a diet prohibiting wheat, gluten, dairy and corn, I must admit I miss all things with corn, especially during autumn harvest time! How I miss cornbread muffins... This ingenious recipe tastes quite a bit like a light cornbread, and comes from The Food Allergy Cookbook by Marilyn Gioannini. Pictured here using brown rice flour and topped with sugar-free jam.

1 1/2 cups millet flour or brown rice flour
1 Tbsp arrowroot flour
1 1/2 tsp baking powder
1/4 tsp salt
2 Tbsp sunflower oil
1 Tbsp honey or other sweetener (optional)
1/2 cup soy milk or other milk substitute, or water

Preheat oven to 400F. Grease 9 cups of a muffin tin with vegetable oil.

Mix flour, arrowroot, baking powder and salt in a medium bowl. Work in oil with your fingertips. Add the remaining ingredients and mix briefly, just long enough to moisten the ingredients. Rice flour seems to require 1/2 cup liquid, but use 1/3 cup for millet flour.

Divide the dough evenly among 9 muffin cups and bake about 12-15 minutes. Let cool briefly, then loosen with a spoon to remove. Cool on wire racks. They come out about an inch tall. (Double the recipe for 1 dozen taller breads.) Best enjoyed freshly baked and warm with a pat of ghee, honey or jam, or enjoy as a side to soups, salad meals or bean dishes.

NOTES These begin to harden after the first day, so rather than let them get stale, eat fresh -- they also freeze very well! Thaw and reheat in the toaster or oven. Ayurvedic principles discourage heating honey, so preferably use brown rice, maple or agave syrups for baking.

FOR INDIVIDUAL DOSHAS
Excellent for all doshas!
VATAS choose brown rice flour, brown rice syrup and almond or rice milk (avoid millet and soy)
PITTAS use amaranth, barley or tapioca flour, any milk substitute, and maple syrup
KAPHAS use millet or barley flour and soy milk, omit sweetener

RECIPE ~ Goody Breakfast Muffins

This recipe comes from an ayurvedic source I forget now, but you must try these hearty, chunky, yummy muffins fresh from the oven with a smearing of almond or walnut butter, raw honey or homemade sugarless fruit jam for a healthful breakfast or tasty treat with tea. See suggestions for specific doshas below.

1 3/4 cups mixed flour*
1/4 cup each of bran flakes, oat bran and wheat germ**
1/4 cup ground sunflower seeds
1/4 cup sesame seeds or walnuts
1 Tbsp baking powder
2 tsp cinnamon
1/4 tsp sea salt
2 eggs or 1/2 cup mashed banana
1 cup plain yogurt or 1/2 cup milk substitute (soy, rice, almond...)
1/4 cup sunflower oil
1/2 cup turbinado sugar, maple or brown rice syrup
1 cup chopped dried fruits of your choice***

* Try any combination of whole wheat, brown rice, kamut, tapioca, rye, chickpea or barley flours
** Can substitute 3/4 cup ground flax seed
*** Vatas should soak dried fruit in hot water for 10 minutes, then strain to use in recipe

Preheat oven to 400F. In a large bowl, combine all dry ingredients (from flours to salt). In a separate bowl, blend together all the wet ingredients (from eggs/banana to sweetener). Fold in dried (or soaked and drained) fruits.

Spoon batter into lightly oiled muffin cups. If desired, sprinkle tops with coconut, walnuts, or sunflower seeds (I did 4 muffins each). Bake for 15 minutes (or up to 20 if knife inserted comes out sticky). Makes 1 dozen.

FOR INDIVIDUAL DOSHAS
VATAS choose wheat, oat, rice and/or quinoa flours plus ground flax; sweeten with sugar or brown rice syrup; use soaked prunes, soaked raisins and/or soaked apricots, with or without coconut; throw in 2 Tbsp fresh grated ginger for extra digestive spice
PITTAS choose wheat, spelt, barley and/or oat flours; sweeten with sugar or maple syrup; choose any dried fruits with or without coconut
KAPHAS choose oat, barley, rye, and/or quinoa flour; sweeten with prune puree or fruit concentrate; choose any dried fruit except coconut; throw in 2 tsp dried ginger for extra digestive spice

RECIPE ~ Rosemary Biscuits with Olives & Sundried Tomatoes

The title really says it all, doesn't it? I'm a huge fan of foccacia bread but can't eat it due to the yeast and wheat flour, so I decided to try to make some soft biscuits with all the right ingredients. I love to make these for a leisurely breakfast, warm and sliced open to have with avocado, fresh tomatoes, or just some butter.

2 Tbsp ground flax seed
5-6 sundried tomatoes, chopped
1 Tbsp sliced kalamata olives
1 tsp rosemary
1/2 tsp salt
1/2 cup hot water
1/4 cup milk (soy, rice, dairy) or 1/3 cup yogurt
2 Tbsp olive oil
1 1/4 cups flour
2 tsp baking powder

In a medium bowl, place the ground flax, sundried tomatoes, olives, rosemary and salt. Stir in hot water and let stand 10-15 minutes. Then stir in the milk (dairy, rice or soy) and olive oil. Stir in 1 cup of flour plus the baking powder, combining well. It will be slightly sticky. Sprinkle the remaining flour a bit at a time, working in with your fingers gently to achieve a fluffy dough. Divide into 4 equal parts and roll into balls (using floured hands might help). Place on a baking pan and flatten to a 1/2-inch thickness. Brush tops with olive oil and sprinkle more rosemary. Bake at 350 for 15 to 20 minutes, until bottoms are golden.

VARIATIONS
Use any of the following ingredients, to replace ingredients or add to them, as you desire:
~ fresh rosemary
~ fresh basil
~ capers
~ fried onions
~ roasted garlic
~ caraway seeds

NOTE: The flax and hot water combination gives the biscuits cohesion and softness, replacing the function of eggs while adding fibre goodness. Using yogurt instead of milk will make a softer biscuit.

FOR INDIVIDUAL DOSHAS
VATAS use dairy or rice milk
PITTAS omit salt and sundried tomatoes; use any milk or substitution
KAPHAS omit salt and olives; use soy milk and spelt flour; reduce oil to 1 Tbsp

RECIPE ~ Sweet Potato Muffins

Last night I attempted to make mashed sweet potatoes, and accidentally added to much water -- and ended up with a thick sweet potato sauce! So today I looked for a muffin recipe that incorporates lots of potato puree, and not only did I find one, but these muffins turned out quite delicious! Not very sweet so they're delightful with some butter and honey. (Bonus! They're fat-free and gluten-free if you leave out oil in instructions and choose a non-wheat flour. And a great way to use leftover sweet potatoes from Thanksgiving dinner!)

4 cups mashed root vegetable (leftovers are great)
(use white or sweet potato, turnip, yam, etc, even pumpkin or squash)
1/2 cup molasses
2 eggs
1 cup walnut pieces
1/2 cup dates or prunes, chopped
2 cups flour (any kind)
2 tsp alum-free baking powder
1 tsp cinnamon
1 tsp nutmeg or allspice
pinch salt

First let's see if the mashed potatoes are the right consistency. If it can be piled and is stiff or dry, moisten with some sunflower oil and liquid (such as potato cooking water, milk or rice milk) until you can stir it like a very thick puree. You want the consistency of pumpkin pie filling. Then mix in molasses and eggs, then walnuts and dates or prunes.

In a separate bowl, combine flour, baking powder, spices and salt. Stir into the potato mixture until evenly moistened. Spoon into 12 lightly greased muffin cups, filled right up, and bake at 350F for 30 to 35 minutes, or until an inserted knife comes out clean. Makes 1 dozen.

FOR INDIVIDUAL DOSHAS
VATAS choose sweet potato or pumpkin; choose prunes, and wheat, quinoa or rice flours
PITTAS choose parsnips or sweet or white potato, and wheat, spelt or rice flours; replace molasses with rice or maple syrups
KAPHAS choose white potato and prunes; choose barley, millet, quinoa or spelt flours; sweeten with fruit juice concentrate