Posts Tagged ‘Nuts’

Aunt Libby’s Michigan Rocks

Sunday, January 11th, 2009

Organic/natural ingredients are best.

rocksTreat your kids with this sweet & healthy, chunky, chewy snack for school or after.

Maybe you should double it for the crowd they’ll bring home with them.

My son’s friends always raided my kitchen with these high on their list.

You’ll need:

1 Cup – Butter – 2 sticks-room temperature
1-1/2 Cups Organic Sugar, just cane or mix ‘n match to your sweet tooth
4 Eggs separated
1-1/2 teaspoons pure Vanilla
3 Cups Unbleached White Flour
1-1/2 teaspoons Cinnamon
1/2 teaspoon Sea Salt
3 Cups Assorted Nuts, whole, unsalted: Brazil, almonds, macadamia, your choice but with crunch and mouth feel in mind and keeping the Brazils in for the oil and feel
3 Cups Dates fresh and cut into large chunks
1-1/2 teaspoons Baking Soda (level) dissolved in 2 Tablespoons boiled water

2 Cookie sheets greased or parchment papered
350 degree oven for about 20-22 minutes

To prepare:

Preheat oven. Sift together flour, cinnamon, salt. Cream butter & sugar in electric mixer. Add yolks, vanilla, and baking soda water. Mix. Add flour mixture in 3 portions. Mix well. Beat egg whites till soft peaks. Meanwhile add nuts and dates by hand and mix thoroughly. Fold in beaten egg whites. Spoon by Tablespoon onto cookie sheets. Don’t worry. You may need only one sheet depending on your Tablespoonful size. Bake in middle of oven for 20-25 minutes. Cool on sheet. Healthy and yummy!

Jealous Monkey’s Banana Bread

Sunday, January 11th, 2009

Organic/natural ingredients taste best.

bananabreadAn old standard but with a taste.

This is something that not only monkeys could love!

Another ‘slice to-go’ snack.

You’ll need:

1-1/4 Cups Unbleached White Flour
1/2 Cup Whole Wheat Pastry Flour
2 teaspoons Baking Powder
3/4 teaspoon Sea Salt
1/4 teaspoon Baking Soda
1/3 Cup Vegetable Oil Canola or other light oil, same if using butter
2/3 Cup Organic Sugar: can mix ‘n match different organic sugars to suit your sweet tooth
2 Whole fresh Eggs beaten
Zest of 1/2 Lemon
1 Cup mashed ripe Bananas, 2 or 3
1/2 Cup chopped Walnuts (optional) or substitute sunflower seeds or your choice
1/2 Cup Golden Raisins

One glass loaf dish or pan greased
Parchment paper (optional) cut to inside of baking dish bottom for quick release
2 medium bowls
Electric mixer or can be mixed by hand with wisk, your choice
350 degree oven for about 50 minutes

To prepare:

Preheat oven with rack in middle. Sift together first 5 ingredients into bowl and resift 3 times (makes loaf lighter). Cream shortening and sugar in a mixing bowl until smooth and fluffy. Add eggs and lemon zest and beat well, scraping bowl sides & bottom to mix through. Add mashed bananas and mix. Add flour mixture in 4 portions and beat until smooth after each. Add walnuts and raisins for a few seconds only to mix through but not to crush. Turn into prepared dish and bake in middle of the oven for about 50 minutes or until cake tester (or knife) inserted into bread comes out clean. Remove to cake rack and cool before slicing. This is by far the yummiest banana cake ever, and it’s gone in sixty seconds, so you’d better plan on doubling this recipe!

ABOUT: Wellness Chef Helen Sandler
Lecturer, personal chef, teacher, wellness coach, & speaker, Helen promotes a healthier lifestyle through common sense, organic / natural approach to a happier, positive life.

Helen Sandler is used to being an innovator and at the cutting edge of whole foods whole grains awareness. After graduating from SUNY, New York with a teaching degree, she began to follow her real passion for healthy cooking which took her from Los Angeles to Boston to attend the cooking school of the late and great master Japanese natural chef, Aveline Kushi. Later that passion took her to Kyoto, Japan to continue her studies, where she spent four more years learning the art of healthy Japanese cooking (Seishoku).

As Wellnes Chef Helen she is the featured authority at CTNgreen /wellness with articles in the library there and the virtual paperless magazine at CTNGreen Magazine