Showing posts with label whole wheat. Show all posts
Showing posts with label whole wheat. Show all posts
Slow Cooker Hot Fudge Sundae Cake (Crockpot)
Slow Cooker Hot Fudge Sundae Cake (Crockpot)
Adapted from Betty Crocker
Ingredients:
Cake:
1 c whole wheat flour
2 tbsp baking cocoa
2 tsp baking powder
1/2 tsp salt
1 mashed banana
1/2 c milk
2 tbsp vegetable oil
2 tsp vanilla
1/2 c chopped nuts (optional)
Hot Fudge:
1/3 c succanat or raw cane sugar
1/4 c baking cocoa
1 1/2 c hot water
Directions:
1. Spray inside of 2- to 3 1/2-quart slow cooker with cooking spray. Mix flour, 2 tablespoons cocoa, the baking powder and salt in medium bowl. Stir in banana, milk, oil and vanilla until smooth. Stir in nuts. Spread batter evenly in slow cooker.
2. Mix succanat and 1/4 cup cocoa in small bowl. Stir in hot water until smooth. Pour evenly over batter in slow cooker.
3. Cover and cook on high heat setting 2 hours to 2 hours 30 min. or until toothpick inserted in center comes out clean.
4. Turn off slow cooker. Let cake stand uncovered 30 to 40 min. to cool slightly before serving. Spoon warm cake into dessert dishes. Spoon sauce over top.
No Sugar Peanut Butter Oatmeal Cookies
I made up this recipe for my family. I don't like using added sugar or artificial sweeteners, so the only thing that is sweet is the banana. They are delicious for a dessert or for a quick breakfast cookie.
No Sugar Peanut Butter Oatmeal Cookies
1 banana, mashed/pureed
1/4 t salt
1 t vanilla
1 large egg
1 heaping tablespoon natural peanut butter
1 1/2 c rolled oats
1 c whole wheat flour
sprinkle of cinnamon (to your liking)
1 T canola oil
water as needed
Combine all ingredients and mix. Add water if it's a little dry. Spray cookie sheet and drop by the spoonful. Bake at 350 degrees for 12-15 minutes. Makes 12 cookies.
No Sugar Peanut Butter Oatmeal Cookies
1 banana, mashed/pureed
1/4 t salt
1 t vanilla
1 large egg
1 heaping tablespoon natural peanut butter
1 1/2 c rolled oats
1 c whole wheat flour
sprinkle of cinnamon (to your liking)
1 T canola oil
water as needed
Combine all ingredients and mix. Add water if it's a little dry. Spray cookie sheet and drop by the spoonful. Bake at 350 degrees for 12-15 minutes. Makes 12 cookies.
Halloween Graveyard
A Halloween Graveyard!
What is it you ask? Black Bean Hummus, sprouts, and whole wheat pizza crust. Here are a few more pics to help you get the idea:
I used the hummus recipe from FatFreeVegan Kitchen. I love a lot of her recipes. It's a cute idea what she did with the spider & web. You could just make that for Halloween too!
Here is my slight variation of her recipe:
2 cloves garlic
4 cups cooked beans (I seasoned them like this recipe) OR 2 15-ounce cans black beans, drained and rinsed
1 tablespoons ground sesame seeds
4 tablespoons lime juice
1 teaspoon cumin
1/4 teaspoon hot sauce (not Tabasco)
1/2 teaspoon salt (or to taste)
With food processor running, drop in the garlic cloves and process until finely chopped. Add the black beans, and process until pureed. Add the remaining ingredients and process until smooth. Taste and correct seasonings, adding more as needed. Refrigerate until ready to serve.
Sprouts
I grew my own sprouts. I need to do a whole other post about sprouting. That's on my to-do list. In the mean time you can just buy the alfalfa sprouts, or go to this website to learn more.
Whole Wheat Dough
I've used this pizza crust recipe for years. It comes from a friend who put it in a ward cookbook. I've only altered the kind of flour, which is almost always whole wheat.
Dough:
1 c warm water
1 T dry yeast
1/4 c oil (I use canola)
2 t salt
3 - 3 1/2 c whole wheat flour
Pour water in mixer bowl. Sprinkle in yeast and let dissolve. Add oil, salt and gradually mix flour in until a soft dough is formed. Let rise once (15-20 minutes.) Bake at 400 degrees for 12-17 minutes.
I had a cookie cutter that I never used so I reshaped it into a tombstone. I rolled out the dough, cut with the tombstone cutter, then sprinkled a mixture of 2 parts cumin, 1 part oregano, and 1 part paprika to give the bread a Mexican flavor.
Carrot Cheddar Biscuits
I made up this recipe by looking at my drop biscuit recipe plus some recipes for corn bread and cheddar biscuits. I wanted a little bit of a corny taste but with carrots and cheddar as the main taste. They turned out delicious!
Carrot Cheddar Biscuits
1 1/2 c flour (I used whole wheat)
1/2 c corn flour (I used freshly ground popcorn, but you can use corn meal.)
2 t baking powder
1/2 t salt
1/4 t baking soda
1/4 t garlic powder
1 T chopped dried onions
1/3 c canola oil
almost 1 c milk
1 T vinegar
1 1/2 c grated carrots (chopped in food processor)
1/2 c grated cheddar cheese
1/8 c melted butter (optional)
1. Mix flours, baking powder, salt, soda, garlic powder, and dried onions together in a medium sized bowl.
2. Pour in canola oil and use pastry blender to mix into a wet sandy texture.
3. Put 1T vinegar in a measuring cup then pour milk to fill it to 1 cup. Add milk, vinegar, and carrots to bowl and fold in.
4. Add cheddar cheese and melted butter.
5. Drop onto a cookie sheet, makes 12 biscuits.
6. Bake in a preheated oven at 450 degrees for 18-20 minutes.
Carrot Cheddar Biscuits
1 1/2 c flour (I used whole wheat)
1/2 c corn flour (I used freshly ground popcorn, but you can use corn meal.)
2 t baking powder
1/2 t salt
1/4 t baking soda
1/4 t garlic powder
1 T chopped dried onions
1/3 c canola oil
almost 1 c milk
1 T vinegar
1 1/2 c grated carrots (chopped in food processor)
1/2 c grated cheddar cheese
1/8 c melted butter (optional)
1. Mix flours, baking powder, salt, soda, garlic powder, and dried onions together in a medium sized bowl.
2. Pour in canola oil and use pastry blender to mix into a wet sandy texture.
3. Put 1T vinegar in a measuring cup then pour milk to fill it to 1 cup. Add milk, vinegar, and carrots to bowl and fold in.
4. Add cheddar cheese and melted butter.
5. Drop onto a cookie sheet, makes 12 biscuits.
6. Bake in a preheated oven at 450 degrees for 18-20 minutes.
Whole Wheat Chocolate Cake
This recipe is derived from The Amazing Wheat book by LeArta Moulton. I have made some notes and changed the recipe name so it's easier to search on search engines. (In the book it's called "Anything Goes Cake" on page 170.)
Whole Wheat Chocolate Cake
3 cups whole wheat flour
2 cups brown sugar or succanat OR 1 1/2 cups honey**
4 T carob powder or cocoa powder
2 t baking soda
1 T salt
3/4 cup cooking oil (I used canola)
2 T vinegar (probably apple cider vinegar, but I often use white vinegar)
2 t vanilla (a trusted friend told me to double the vanilla in recipes...always, so I did 4 t vanilla)
2 c liquid, mashed fruit or vegetable*
Mix dry ingredients, then add liquids. Mix together. Bake in ungreased 9x13 inch pan at 350 degrees for 30 minutes. For 24 cupcakes, fill into cupcake liners, bake 350 degrees for 17 minutes.
*To this basic cake recipe, just about any leftovers can be added. Try tomato soup, mashed potatoes, vegetables or fruit, squash, etc. (The consistency will be a little different if the the fruit or vegetable is more liquid or solid, but it doesn't affect the taste. The main difference would be either a light fluffy cake versus a brownie texture.)
** NOTE: When I use mashed bananas, they are already sweet so I just put in 1 cup of succanat instead of 2 cups. (Judge according to your taste buds. You can eat this batter since it has no raw eggs!)
Whole Wheat Chocolate Cake
3 cups whole wheat flour
2 cups brown sugar or succanat OR 1 1/2 cups honey**
4 T carob powder or cocoa powder
2 t baking soda
1 T salt
3/4 cup cooking oil (I used canola)
2 T vinegar (probably apple cider vinegar, but I often use white vinegar)
2 t vanilla (a trusted friend told me to double the vanilla in recipes...always, so I did 4 t vanilla)
2 c liquid, mashed fruit or vegetable*
Mix dry ingredients, then add liquids. Mix together. Bake in ungreased 9x13 inch pan at 350 degrees for 30 minutes. For 24 cupcakes, fill into cupcake liners, bake 350 degrees for 17 minutes.
*To this basic cake recipe, just about any leftovers can be added. Try tomato soup, mashed potatoes, vegetables or fruit, squash, etc. (The consistency will be a little different if the the fruit or vegetable is more liquid or solid, but it doesn't affect the taste. The main difference would be either a light fluffy cake versus a brownie texture.)
** NOTE: When I use mashed bananas, they are already sweet so I just put in 1 cup of succanat instead of 2 cups. (Judge according to your taste buds. You can eat this batter since it has no raw eggs!)
Drop Biscuits
These are fast, easy, & healthy. I make them "drop biscuit" style so I don't have to have the time or mess when rolling out the dough. The recipe can easily be doubled.
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Drop Biscuits
2 cups whole wheat flour
2 teaspoons baking powder
1/2 teaspoons salt
1/4 teaspoons baking soda
1/3 cup oil/fat*
1 cup milk/liquid concoction**
1. Preheat oven to 450 degrees F. Grease cookie sheet.
2. In large mixing bowl combine flour, baking powder, salt & soda.
3. Add oil and milk and stir with spoon just until moistened.
4. Drop batter by tablespoonfuls onto cookie sheet.
5. Bake for 6-10 minutes or until lightly browned. (6 minutes is slightly undercooked but it makes them very good and moist. They can finish baking outside the oven while they stay on the hot pan for a few minutes.) Serve warm. Makes about 12 biscuits.
* Use any kind of oil – canola, vegetable, olive, etc. OR You can use any kind of solid fat- butter, margarine, coconut oil. If using a solid then cut the fat into the dry mixture using a pastry blender (or two knives or forks) until mixture resembles coarse crumbs. Then add milk.
** I say milk or liquid concoction because you can use whatever. Buttermilk, half plain yogurt/half milk, 1T vinegar or lemon juice plus water/milk/zuchinni puree, whatever!
Notes:
1. You could also just do step #2 and make a homemade biscuit mix. When it comes time to make the biscuits just add the oil and milk then bake. Or use the baking mix to make waffles and pancakes.
2. When using whole wheat flour, you can let it rest for a few minutes after mixing to let the flour fully absorb liquids. If you replace with white flour, you may need to add a little more flour or decrease liquid.
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Drop Biscuits
2 cups whole wheat flour
2 teaspoons baking powder
1/2 teaspoons salt
1/4 teaspoons baking soda
1/3 cup oil/fat*
1 cup milk/liquid concoction**
1. Preheat oven to 450 degrees F. Grease cookie sheet.
2. In large mixing bowl combine flour, baking powder, salt & soda.
3. Add oil and milk and stir with spoon just until moistened.
4. Drop batter by tablespoonfuls onto cookie sheet.
5. Bake for 6-10 minutes or until lightly browned. (6 minutes is slightly undercooked but it makes them very good and moist. They can finish baking outside the oven while they stay on the hot pan for a few minutes.) Serve warm. Makes about 12 biscuits.
* Use any kind of oil – canola, vegetable, olive, etc. OR You can use any kind of solid fat- butter, margarine, coconut oil. If using a solid then cut the fat into the dry mixture using a pastry blender (or two knives or forks) until mixture resembles coarse crumbs. Then add milk.
** I say milk or liquid concoction because you can use whatever. Buttermilk, half plain yogurt/half milk, 1T vinegar or lemon juice plus water/milk/zuchinni puree, whatever!
Notes:
1. You could also just do step #2 and make a homemade biscuit mix. When it comes time to make the biscuits just add the oil and milk then bake. Or use the baking mix to make waffles and pancakes.
2. When using whole wheat flour, you can let it rest for a few minutes after mixing to let the flour fully absorb liquids. If you replace with white flour, you may need to add a little more flour or decrease liquid.
Whole Wheat Zucchini Chocolate Chip Cookies
Whole Wheat Zucchini Chocolate Chip Cookies
Mix together:
1 egg
1/2 c canola oil
1/4 c butter
1 c brown sugar
1/2 c honey
Add:
1/2 c water
2 t vanilla
1 t cinnamon
1/2 t nutmeg
1/2 t ginger
1/2 t cloves
1/2 t salt
1 t baking soda
Then add:
1 c zucchini
2 c whole wheat flour
1 1/2 c whole wheat pastry flour*
2 c quick oats
1 - 2 c chocolate chips
Spoon & shape into golf-ball sizes. Place on cookie sheet and bake at 350 degrees for 12-15 minutes. They will come out fluffy and delicious! :)
* Whole wheat pastry flour can be made by substituting a little bit of corn starch for whole wheat flour. Use 1 tablespoon of corn starch for every 1/2 cup of ww pastry flour. Example: I added two tablespoons of cornstarch in my 1 cup measuring cup, then filled the rest with whole wheat flour. Then I added one tablespoon in the 1/2 cup measuring cup and filled the rest up with ww flour. (1 1/2 c ww pastry flour = 1 1/2 c ww flour - 3 T corn starch.)
If I've confused you enough, then you can just add white flour instead, or just use all whole wheat flour.
Mix together:
1 egg
1/2 c canola oil
1/4 c butter
1 c brown sugar
1/2 c honey
Add:
1/2 c water
2 t vanilla
1 t cinnamon
1/2 t nutmeg
1/2 t ginger
1/2 t cloves
1/2 t salt
1 t baking soda
Then add:
1 c zucchini
2 c whole wheat flour
1 1/2 c whole wheat pastry flour*
2 c quick oats
1 - 2 c chocolate chips
Spoon & shape into golf-ball sizes. Place on cookie sheet and bake at 350 degrees for 12-15 minutes. They will come out fluffy and delicious! :)
* Whole wheat pastry flour can be made by substituting a little bit of corn starch for whole wheat flour. Use 1 tablespoon of corn starch for every 1/2 cup of ww pastry flour. Example: I added two tablespoons of cornstarch in my 1 cup measuring cup, then filled the rest with whole wheat flour. Then I added one tablespoon in the 1/2 cup measuring cup and filled the rest up with ww flour. (1 1/2 c ww pastry flour = 1 1/2 c ww flour - 3 T corn starch.)
If I've confused you enough, then you can just add white flour instead, or just use all whole wheat flour.
Wheat - How to cook the wheat berry
Wheat berries are the whole wheat grain. You can cook them just like brown rice and use it instead of rice for most recipes.
Here are some cooking methods:
1 cup uncooked wheat = 2 cups cooked wheat
2 cups whole wheat = 3 cups ground flour
1 LB whole wheat = 2 1/4 cups wheat berries
Here are some cooking methods:
Basic Cooked Wheat Berries
1 C wheat berries 2 1/2 to 3 C water, juice or broth (The amount of water will depend on the humidity of where you live and the age and type of wheat berry. If you end up having too much water, just strain the berries like you would pasta.)
You can soak the wheat 12 hours (overnight) in 2 C water, if you like. This is not strictly necessary, but it will cut down on cooking time.
Stovetop: Combine water and wheat in a saucepan. Bring to a boil, then lower heat to a simmer. Cover and cook until all the water is absorbed and grain is soft, approximately 45 - 60 minutes.
Pressure Cooker: Lower the amount of liquid to 2 cups. Combine water and wheat in a pressure cooker and seal. Cook at 15 pounds for 15 minutes, according to the instructions that came with your pressure cooker.
Slow Cooker: Combine water and wheat in a slow cooker. Cook on low for 8 to 10 hours.
Put to Bed: In a pot, soak 1 cup dry wheat in 3 c water for at least 8 hours. Bring to boil with lid on, then put the pot to bed! (Wrap in a blanket or put in a bed for about 8 hours, it will cook and still be warm.)
1 cup uncooked wheat = 2 cups cooked wheat
2 cups whole wheat = 3 cups ground flour
1 LB whole wheat = 2 1/4 cups wheat berries
Cowboy Caviar & Wheat Berry Salad
My friend made this delicious salsa type dish. She calls it Cowboy Caviar. Here is her recipe:
Cowboy Caviar
6 TBS. red wine vinegar
2 TBS Hot Sauce (not Tabasco)
1 TB. Canola Oil
4 Cloves minced garlic
1/4 tsp. black pepper
(Mix above ingredients and set aside)
Drain and mix together:
1- 10 oz. peg corn
1-10 oz. black-eye peas
Add:
1/3 Cup green onions
2/3 Cup Cilantro
1/2 lb. chopped roma tomatoes
Mix all ingredients together. Best made a day ahead
Add 2 large avocadoes (chopped coarsely) right before serving.
********
I loved the dressing so much that I figured that it would work for other things too. I made up this wheat berry salad and used the same recipe for the dressing. I changed a few of the ingredients or measurements for the rest of the recipe since that's what I had on-hand and in my garden. This recipe is versatile and you could put anything in there! :)
Wheat Berry Salad
6 TBS. red wine vinegar
2 TBS Hot Sauce (not Tabasco)
1 TB. Canola Oil
2-4 Cloves minced garlic*
1/4 tsp. black pepper
(Mix above ingredients and set aside)
Mix together:
2 cups cooked wheat berries**
1- 15 oz. can corn (drained & rinsed)
1- 15 oz. black beans (drained & rinsed)
3 green onion stems (chopped or cut)
1 handful of Cilantro (chopped) (about 1/3 cup)
2 roma tomatoes (chopped)
Mix all ingredients together. Chill at least a couple hours before serving.
* Add garlic according to your taste, tolerance, or your plans for that day! Serve this salad with gum or breath mints if needed! :)
** I used red winter wheat berries since that's what I have for most of my food storage. If you still don't know what I'm talking about, they're just the cooked wheat seeds. Most people use them to grind into flour. Here's one way to cook the wheat: in a pot soak 1 cup dry wheat in 3 c water overnight, after ~8 hours of soaking, bring to boil then reduce heat and simmer for 50-60 minutes.
Cowboy Caviar
6 TBS. red wine vinegar
2 TBS Hot Sauce (not Tabasco)
1 TB. Canola Oil
4 Cloves minced garlic
1/4 tsp. black pepper
(Mix above ingredients and set aside)
Drain and mix together:
1- 10 oz. peg corn
1-10 oz. black-eye peas
Add:
1/3 Cup green onions
2/3 Cup Cilantro
1/2 lb. chopped roma tomatoes
Mix all ingredients together. Best made a day ahead
Add 2 large avocadoes (chopped coarsely) right before serving.
********
I loved the dressing so much that I figured that it would work for other things too. I made up this wheat berry salad and used the same recipe for the dressing. I changed a few of the ingredients or measurements for the rest of the recipe since that's what I had on-hand and in my garden. This recipe is versatile and you could put anything in there! :)
Wheat Berry Salad
6 TBS. red wine vinegar
2 TBS Hot Sauce (not Tabasco)
1 TB. Canola Oil
2-4 Cloves minced garlic*
1/4 tsp. black pepper
(Mix above ingredients and set aside)
Mix together:
2 cups cooked wheat berries**
1- 15 oz. can corn (drained & rinsed)
1- 15 oz. black beans (drained & rinsed)
3 green onion stems (chopped or cut)
1 handful of Cilantro (chopped) (about 1/3 cup)
2 roma tomatoes (chopped)
Mix all ingredients together. Chill at least a couple hours before serving.
* Add garlic according to your taste, tolerance, or your plans for that day! Serve this salad with gum or breath mints if needed! :)
** I used red winter wheat berries since that's what I have for most of my food storage. If you still don't know what I'm talking about, they're just the cooked wheat seeds. Most people use them to grind into flour. Here's one way to cook the wheat: in a pot soak 1 cup dry wheat in 3 c water overnight, after ~8 hours of soaking, bring to boil then reduce heat and simmer for 50-60 minutes.
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