Brownies

Ingredients:

2 1/3 C Flour
1 C Water
3/4 C Oil
2/3 C Cocoa Powder
2 C Sugar
1/2 tsp Salt
1 tsp Vanilla
2 1/2 tsp Baking Powder

Preparation:

Preheat oven to 350 degrees F. Mix 1/3 cup flour with water in a small pot. Cook until thick stirring constantly. Add the sugar, salt, and vanilla to this mixture and stir. In a separate bowl mix the oil and cocoa together and then add above mixture to this. Sift flour and baking powder and add to wet mixture. Stir well. Bake in a 9X13 inch greased pan for 20-25 minutes. Allow to cool, then cut into 12 brownies.

*1/2 C Chocolate Chips or 1/2 C Chopped Walnuts can be added at to the final mixture if desired

Granola

Ingredients:

6 C Oats
1/2 C Melted Butter (or Oil)
1/2 C Honey (or Maple Syrup)
2 tsp Vanilla
2 tbsp Cinnamon
1/2 C Shredded Coconut
1/2 C Sunflower Seeds
1/2 C Pumpkin Seeds
1/2 C Chopped Almonds
1/2 C Sesame Seeds
1/2 C Raisins
1/2 C Cranberries

Preparation:

Preheat oven to 200 degrees F for about 5 minutes. On a large baking tray spread out all nuts and coconut and toast for about 30 minutes until lightly brown. In a bowl mix the butter or oil, honey or maple syrup, oats, cinnamon, and vanilla and spread mix on another baking tray and toast for about 15 minutes until medium brown. Pour the raisins and cranberries in a bowl and mix in nut mixture, then add the oat mixture and stir. Allow to cool for about 20 minutes before using. Makes 8-10 servings.

Granola can be sprinkled on yogurt, mixed with fresh sliced fruit, or eaten in a bowl with milk.

Best kept in the refrigerator in a sealed container.

Cajeta

Ingredients:

3 Large Yams
2 C Sugar
3 C Fresh Pineapple (put through a blender and pressed through a strainer)
1 C Fresh Guava (put through a blender and pressed through a strainer)
1 tsp Vanilla Extract
1 tbsp Beetroot Powder (natural food color)
Handful of raisins and nuts for garnish

Rinse the yams well and place them in a large pot with water covering them. Bring water to a boiling point and boil for about 20 minutes. They should be very soft; you can test the softness by pricking them with a knife. Drain the hot water and then fill the pot with cold water and allow the yams to cool for about 5 minutes. Drain the water, peel the cooled yams, and mash them into a purée. In a separate saucepan stir the pineapple and guava together with the sugar on a medium flame until thick and then add yams. Add the beetroot powder and stir this mixture on a low flame for about 10-15 minutes and then turn off and allow to cool for about 15-20 minutes. Serve with raisin and nut mixture sprinkled on top. Makes about 8 servings.

Apple Crisp

Ingredients:

1/2 C Whole Wheat Flour
Pinch Baking Soda
1 tsp Cinnamon
1/2 C Sugar
1/2 C Soft Butter or Margarine
1/2 C Oats
4 C Apples (Granny Smith or Fuji apples are good ones)

Preheat oven to 375 degrees F. Peel, core, and slice the apples into wedges (about 10 wedges per apple). In a food processor combine the first five ingredients. Add the butter or margarine and pulse. Remove blade and mix in the oats by hand. Place the apples in a greased 8 or 9 square inch pan. Spread the flour mixture evenly over the apples. Bake for 40-45 minutes until browned. Best served warm. Makes 6-8 servings.

Besan Laddu

Ingredients:

3/4 C Garbanzo Flour
3/4 C Powdered Sugar
1/3 C Ghee
1/4 tsp Cardamom Powder
2 tbsp Chopped Almonds

Preparation:

Melt the ghee in a saucepan, add flour and stir constantly on a low flame until flour turns golden brown, turn off flame. In a separate pan toast the almonds on a medium flame for about 2-3 minutes then add these with the cardamom and sugar to flour mixture and stir well. Spread entire mixture on a large plate to cool until it feels warm to the touch. Divide the mixture into seven equal parts and roll into a ball shape. Makes 7 laddus.