Desserts

Many thanks to Sharon Kane, from whom this recipe was adapted:http://www.sanctuary-healing.com/index.html

Makes 2 dozen small muffins

2 1⁄2 cups boosted brown rice starter
1⁄2 cup + 2 tablespoons quinoa flour
3 tablespoons ground flax seed
3-4 tablespoons agave
1⁄2 t salt

3 tablespoons oil
1⁄2 teaspoon ground cinnamon
A pinch of ground nutmeg
1⁄2 cup dried cranberries, soaked for at least one hour and drained
1/2 cup chopped pecans or walnuts, preferably soaked overnight and drained

Whisk together starter, quinoa flour, flax seed, salt, and agave till smooth.

Many thanks to Sharon Kane, from whom this recipe was adapted:http://www.sanctuary-healing.com/index.html

Makes 2 dozen small muffins

2 1⁄2 cups boosted brown rice starter
3/4-1 cup quinoa flour
3 tablespoons ground flax seed
3-4 tablespoons agave (optional)
1⁄2 teaspoon salt

2 tablespoons oil
1 teaspoon vanilla extract
2 teaspoons ground cinnamon
A pinch of ground nutmeg
2 large bananas, or a total of 12 oz., mashed
1⁄2 cup chopped walnuts, preferably soaked overnight, then rinsed and drained
1⁄2 cup chocolate chips (optional)

Makes three cakes; cut each 5x8, to produce 40 pieces per cake.

If you use only 1/6 of the amount of ingredients listed, you will have enough cake batter and frosting for a 9x13" sheet cake, OR two 9-inch cake layers (you'll need about 1/5 of the amount of frosting in order to have enough for a layer cake). Bake for slightly less time for a smaller cake.

Adapted from recipes by Smittenkitchen.com and Cooks Illustrated

All ingredients should be room temperature.

24 ¾ cups (6 lbs 3 oz) cake flour
4 T. baking powder
3 T baking soda
2 T salt
3 lbs (12 sticks) butter, softened

This is a great way to use up any leftover grain (for cooking instructions, see http://www.lifeisapalindrome.com/recipes/how-soak-brown-rice )

7 eggs
1 quart of really good milk
6 chopped dates
2 tsp. cinnamon
zest from one organic orange
2 pears (shredded or grated)
Dash of vanilla extract
3-4 cups of leftover cooked oatmeal

Mix well, pour into a buttered 9x13" or so baking pan. Bake at 350f for about an hour, until golden brown and just set (160f when you insert an instant-read thermometer into the center). Eat for breakfast, lunch, dinner, or snacks!!

...adapted by Sarabeth

Crust:
2 2/3 cups flour (400g) (can use half all-purpose and half w.w. pastry)
1 tsp. Salt
1 cup plus 1 tbsp (200g) Spectrum Organic Non-hydrogenated shortening
7-8 tbsp. Ice water

Filling:
8-9 cups apples, peeled, cored, and sliced into 1/4”x1” slices
1 Tbsp. Lemon juice
1/3 cup All-purpose flour
2/3 cup White sugar or sucanat
pinch salt
1 tsp. Cinnamon
¾ tsp. Nutmeg

3 Tbsp. Butter or Earth Balance non-dairy spread

Makes about 4 dozen cookies

From "May All Be Fed: Diet For a New World" by John Robbins. "Molasses and maple syrup give these cookies a rich, sweet flavor, and the fresh ginger gives them an unforgettable snap."

3/4 cup pure maple syrup
1/4 cup unsulphured (not blackstrap) molasses
1/2 cup canola or safflower oil
3 tbsp. finely grated fresh gingerroot
2 1/2 cups whole wheat pastry flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt

Preheat the oven to 350f. Lightly oil 2 baking sheets, or line with parchment paper.

I think this recipe was first made popular by Annemarie Colbin, and has existed in many variations in and out of the macrobiotic community ever since.

1 c. ground (in blender) almonds, walnuts, or sunflower seeds - or a combination
1 c. ground (in blender into course meal) rolled oats
1 c. w.w. pastry flour (can use arrowroot instead, I think, or brown rice, but would be crumbly)
¼-1/2 tsp. cinnamon

½ c. maple syrup (or ¼ c. syrup + ~5 tbsp. applesauce)
½ c. canola or other vegetable oil

2-4 oz. raspberry jam or puree (or other flavor)

Preheat oven to 350f.

From "May All Be Fed" by John Robbins

Makes 4 servings

These pears are simmered in spiced apple or pear juice and then smothered in a naturally sweetened raspberry sauce.

4 Bosc pears, peeled

2 1/2 cups apple or pear juice

1 tsp. whole cloves

1/4 tsp. grated nutmeg

1 tbsp. grated fresh ginger

1 cinnamon stick

1 tbsp. arrowroot powder (maybe more)

2 cups fresh or frozen raspberries

Cut a thin slice from the bottom of each pear to make them stand upright.

Makes 2 long pans, enough for 70-100 servings, depending on how you cut it and how hungry folks are! You could probably stretch the batter into 3 long pans if necessary, for less-tall cakes that bake more quickly.

If you want to make a single 9x13" sheet cake, just use 1/4 of the ingredients and bake for slightly less time.

10.5 cups (1575 g.) All-purpose flour
6 cups (1350 g.) Granulated sugar
3 cups (340 g) Dutch process cocoa
6 Tbs. Baking soda
3 Tbs. Salt

~8 cups water
2 1/4 cups Canola/vegetable oil
1 cup + 2 Tbs. White vinegar
6 Tbs. Vanilla extract

Well, you might as well do it right, if it's gonna be brownies! This recipe adapted from “The Family Baker,” by Susan G. Purdy.

6 tbsp. (¾ stick) unsalted butter, plus extra for the pan
½ cup unsifted unsweetened Dutch-processed cocoa
1 cup granulated sugar
2 large eggs, at room temperatures
1 tsp. vanilla extract
½ cup unsifted unbleached all-purpose white flour
1/8 tsp. salt
1 cup (6 oz.) dark chocolate chips or solid chocolate, coarsely chopped
½ cup (2 ounces) toasted pumpkin seeds or walnuts, optional