Unleavened Recipes

Apple Puffed Pancake

  • 2 C milk
  • 8 large eggs
  • 1/4 C honey
  • 2 t vanilla
  • 1 t salt
  • 1/2 t cinnamon
  • 1 1/3 C flour
  • 1/2 C butter, melted
  • 4 apples, peeled and thinly sliced
  • 1/4 C brown sugar or sucanat

Place butter in the bottom of two 9×13″ baking dishes, with apple slices on top.  Bake at 425 degrees until apples and butter are bubbling (about 10 minutes).  Meanwhile, whirl all remaining ingredients in the blender, except the brown sugar.  Pour liquid over bubbly apples in dish.  Sprinkle with brown sugar.  Bake for 20 minutes, allowing the “pancake” to puff up.  Serve with syrup (or fruit jams), and fresh bread or toast.

from www.urbanhomemaker.com

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Berry Delight

  • 2  C strawberries, cut in half only
  • 1 C raspberries
  • 2 C blueberries
  • 1 C tapioca pudding
  • 1/2 C maple syrup
  • 2 C oatmeal
  • 1 C flour
  • 6 T coconut oil
  • 4 t maple syrup

If using frozen berries, let the ice crystals dissipate.  Lightly oil two 13 x 9″ glass baking pans.  Mix first 4 ingredients, then add the maple syrup.  Spread in bottom of pans.  Mix remaining ingredients and sprinkle over berry mix.  Bake at 350 degrees for 30 minutes or until golden brown.

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Best Ever Chocolate Oatmeal No-Bake Bars

Best Ever Chocolate Oatmeal No-Bake Bars

We absolutely love these, and they are soooo quick and easy to make!

1 cup creamy peanut butter
1/2 cup coconut oil
1 cup chocolate chips
2 cups rolled oats
1 cup flaked (or shredded) coconut
1/2 cup chopped walnuts (or raisins or other nuts)
1 tsp vanilla

Heat the peanut butter and coconut oil until slightly warmed and smooth. Remove from heat and stir in the chocolate chips until melted. Stir in the remaining ingredients. Line a 9″ by 13″ pan with parchment paper. Pour the mixture into the pan and place in the freezer till hardened. Cut into squares and store in the freezer. Enjoy! 🙂

Adapted from Money Saving Mom

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Chocolate Cheesecake Pie

Ingredients:

1 cup heavy whipping cream
8 oz cream cheese, softened
1/2 cup sucanat (or brown sugar)
1/4 cup cocoa powder
1 tsp vanilla extract
9″ whole wheat pie crust, cooked and cooled

Directions:

With a mixer, whip the cream until soft peaks form.  Mix in cream cheese, sucanat, cocoa powder, and vanilla extract until well combined and smooth. Pour into a prepared pie crust. Chill at least 2 hours before serving.

From Heavenly Homemakers

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Chocolate Silk Pie

Basic Pie Crust

Yield: 1 9-inch pie crust

1 1/4 cup flour (freshly milled)
1 Tbs honey granules (sugar)
1/4 tsp salt
8 Tbs cold butter, cut into pieces
3 Tbs very cold water

Combine the flour, sugar, and salt in a bowl of a stand mixer fitted with the paddle attachment (or in a processor). Mix briefly (or pulse in processor).  Add the butter pieces and mix on medium-low speed (or pulse) until the mixture resembles coarse sand and the butter pieces are not much bigger than peas. Mix in the cold water until the dough comes together. Shape the dough into a ball, wrap and chill in the refrigerator for at least 30 minutes. (This dough can be frozen for up to 2 months.) Roll the chilled pie dough into a 12″ circle. Line a 9-inch pie plate with the dough. Trim, fold and crimp the edges. Prick all over with a fork (this will help prevent air bubbles). Cover with plastic wrap and freeze for 30 minutes. Preheat the oven to 375. Before placing in the oven, prick all over the crust with a fork (this will help eliminate air bubble). Bake until golden brown, 22-24 minutes. Transfer to wire rack and cool.

Chocolate Silk Pie

3 large eggs
1/2 cup honey granules (sugar)
2 Tbs water
8 oz. semi-sweet chocolate chips, melted and cooled
1 1/2 tsp vanilla
8 Tbs butter, softened
2 cups whipped cream, separated  – (I use my recipe, Homemade Whipped Cream )

Combine the eggs, honey granules, and water in a medium-sized  heatproof bowl set over a saucepan of simmering water (the water should not tough the bowl). With a hand mixer on medium speed, beat until the egg mixture is thickened and reads 160 degrees F on an instant read thermometer, about 7-10 minutes. Remove the bowl from the heat and continue to beat until the egg mixture is fluffy and cooled to room temperature, about 6-8 minutes. Add the melted chocolate and vanilla to the egg mixture and beat until well blended. Beat in the butter 1 Tbs at a time until well combined. Using a spatula, gently fold in 1 cup of whipped cream until no streaks remain. Transfer the filling to the baked pie shell. Refrigerate until set, at least 3 hours. Slice and serve with remaining whipped cream.

from annies-eats.com

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Coconut Lover’s Oatmeal Cookies

Coconut Lover's Oatmeal Cookies

1/2 cup melted or very soft coconut oil
1/2 cup sucanat (or light brown sugar)
2 egg
2 cups rolled oats
1 1/2 cups flaked coconut
Splash of vanilla (as desired)

Stir together the coconut oil, sucanat, vanilla and eggs until smooth. Add the oats and coconut, and stir until well combined. Scoop by tablespoons onto a baking stone.  Bake at 325 for 12 minutes (or until starting to golden and crisp) and then let cool at least 5, preferably 10 minutes, before removing to a wire rack or plate.

recipe from Barefoot in the Kitchen

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Energy Snacks

  • 3 T raisins
  • 3 T coconut
  • 3 T chocolate chips
  • 1/4 C peanuts
  • 1/4 C sunflower seeds

Mix and eat. You’re supposed to store it in an airtight container, but we didn’t make it that far.

From: Healthy Yummies for Young Tummies

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Flour Tortillas

Flour Tortillas
  • 4 C whole wheat flour
  • 1 1/2 t salt
  • 1 1/2 t baking powder – the baking powder can be omitted to make these unleavened.
  • 1/3 C softened butter (or cold butter cut into small cubes)
  • 1 – 1 1/4 C water

Mix together first 3 ingredients.  Cut in butter until crumbly. Gradually pour in the water while mixing.. Add as much flour as needed to make a smooth and pliable dough. (If you add too much water, simply mix in a bit more flour).  Form it into 14 balls.  If using baking powder: Let it rest 10 minutes. Roll each ball into circles.  The tortillas should be thin.  Flop them in a hot skillet or griddle and cook about 30 seconds on each side.

To make them more flexible, store them in a glass dish with a lid while warm.  The steam will make them more pliable.  Place a paper towel under the bottom tortilla, to prevent it from becoming too moist.

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Frozen Strawberry Crumb Bars

Frozen Strawberry Crumb Bars

Ingredients:

1 cup whole wheat flour
½ cup finely chopped walnuts
2 Tbs sucnanat (or brown sugar)
6 Tbs softened butter
1 cup heavy whipping cream
1 tsp vanilla
2 cups frozen strawberries, partly thawed and sliced in half
1 cup honey granules (or sugar)
1 Tbs lemon juice

Instructions:

1. Stir together the flour, finely chopped walnuts, and sucanat. Mix in the butter 2 Tbs at a time.
(I do this with my hands.) Spread loosely on a jelly roll pan. Bake at 350 degrees for 8
minutes (be careful not to burn). Stir and let cool.
2. Whip the heavy cream and vanilla until fluffy. Set aside.
3. Beat the strawberries, honey granules, and lemon juice until mostly smooth (about 5
minutes). Fold in the whipped cream.
4. Spread half the crumb mixture on the base of a 9″ by 13″ dish. Pour on the strawberry filling,
and top with the remaining crumb mixture. Freeze and serve.

From Blog of Joy

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Fudgy Black Bean Brownies

2 cups cooked black beans (or 1 can, rinsed and drained)
3 eggs
1/3 cup coconut oil (or melted butter)
1/4 cup cocoa powder
2 teaspoons vanilla extract
1/2 cup honey (or 1 cup sugar)
1/2 cup semi-sweet chocolate chips

1. In a food processor bowl or blender, combine the black beans, eggs, melted butter, cocoa powder, vanilla, and sugar. Pulse or blend until smooth (or as smooth as possible).
2. Grease an 8×8-inch glass baking dish. Pour the batter into the greased dish. Sprinkle the chocolate chips over the top and use a spatula to push them down into the batter just a little (but not too much; they will sink some while the brownies bake).
3. Bake at 350 degrees for 40-50 minutes, until brownies are set in the middle. Watch the edges for excess browning if you’re not sure they’re done. (Mine seem to take a full 50 minutes, and are still chewy but not gooey.) Cool and then chill before serving! Store in fridge.

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