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Ingredients:
1 cup oil
1 cup sugar
3 eggs
1 tbsp vanilla
2 cups shredded zucchini
3 cups whole wheat flour
1 tsp cinnamon
1 tsp salt
1 tsp baking powder
1/2 tsp baking soda
1 cup raisins (optional)
1 cup walnuts (optional)
Directions:
1. preheat oven to 325 F
2. combine all wet ingredients and then add dry ingredients
3. bake in oiled loaf pans for about 1 hour
4. makes 2 loaves
Ingredients:
1 cup buckwheat flour
1 cup teff flour
1 tbsp cinnamon
2 tsp salt
1/3 tsp baking powder
3 eggs
1 cup applesauce
1/2 cup maple syrup
1 tbsp oil
2 tsp vanilla
2 cups shredded zucchini
1 cup raisins (optional)
1 cup chopped walnuts (optional)
Directions:
1. Preheat oven to 350 F
2. Mix wet ingredients and then add dry ingredients
3. Bake in oiled loaf pan for about 1 hour
4. Makes 1 loaf
The two delicious words in this title say it all. This is a great recipe for any strawberries that either have a little damage you did not see when picking or somehow make it past the time of being eaten fresh.
Ingredients:
2 cups of whole wheat or whole spelt flour (use white for a more traditional, lighter version)
1/2 cup sugar
3/4 cup cocoa powder
1 Tablespoon baking powder
1/2 tsp salt
1 to 1 1/2 cups chopped strawberries
1 1/4 cup milk
2 eggs
1/2 cup melted butter
1 tsp vanilla
1 cup dark chocolate chips
Instructions:
Preheat oven to 350. Grease muffin tins. Mix all wet ingredients, except berries. Pour dry ingredients, except chips, on top of the wet mixture. Fold in gently. Do not overstir. Gently fold in chocolate chips and strawberries. Fill muffin tins 2/3 full. Bake for 12-15 minutes, or until toothpick comes out clean. Cool on rack. Delicious with more fresh berries on the side!
The Backstory:
Dan and I travelled through Europe, working on organic farms through an organization now called World Wide Workers on Organic Farms. We were extremely lucky to land at Tamarisk Farm in West Bexington, England, on what is known as the "Jurassic Coast" looking out over the channel and the chesil beach. The farm operated on the "hamper or basket system" - basically, a lovely name for a CSA, where your share of the harvest would be ready for you in a basket. This recipe comes from Josephine Pearse, a wise farmer, we worked for there.
Cooking note: She used, and I use, truly sour milk. The milk that Farmer Dan says is un-usable because it curdled in his coffee. You can use regular milk with a little vinegar or lemon juice added, buttermilk or kefir and all work well (and Food Safe might prefer this).
TAMARISK FARM RHUBARB CAKE
3 cups finely chopped rhubarb
1 egg
1 cup sour milk
1/2 cup olive oil, butter or coconut oil
1 cup brown sugar or sucanat
2 cups whole wheat or whole spelt flour
1 tsp baking soda
1/2 tsp salt
1 tsp or more of cinnamon
turbinado sugar mixed with additional cinnamon (optional)
Preheat oven to 350. Mix egg, oil, sour milk, brown sugar and rhubarb well. Add dry ingredients on top. Mix gently with spatula until dry ingredients are just incorporated. Pour into greased 9 x 13" pan (or make into muffins). Sprinkle turbinado sugar and cinnamon mix on top for a shiny, sweeter cake. Bake cake for approximately 30-45 minutes or until toothpick comes out without any flour on it (you may see a little soft rhubarb on toothpick and this is fine).
Ingredients:
1 1/2 cups unbleached white flour
1/2 cup whole wheat pastry flour
2 tsp. baking powder
1 cup low-fat plain yogurt
1/2 cup minced scallions
1 Tbsp. chopped fresh dill
1/4 tsp. ground black pepper
Preheat oven to 400 degrees. In a medium bowl, combine the flours. Sprinkle in the baking powder and salt, and stir well. In a separate bowl, combine the oil, yogurt, scallions, dill, and pepper. Blend the yogurt mixture into the flour mixture quickly and thoroughly to form a soft dough.
On a floured board or countertop, pat the dough into a 3/4 inch-thick circle and cut it into eight wedges. Separate the wedges and place them on an oiled baking sheet. Bake for 20 minutes, until a knife inserted in the center of a biscuit comes out clean. Serves 8.
From Moosewood Restaurant Cooks at Home
