Additonal Swap #2 Recipes

Perfect Oatmeal

1 c. oatmeal ( I like old fashioned)
1c. Unsweetened apple juice
1c. Water
pinch of salt
1/4 tsp. Cinnamon

Toppings:

Applesauce
Blueberries
Bananas, slice
Toasted coconut
Agave
Skim milk

Bring water, apple juice and, salt to a boil. Add oatmeal. Cook over medium heat for 7-8 minutes. Stir in cinnamon.
Serve with whatever toppings you like.


Flaxseed Bread

1 c. Flax seeds, ground
1 c. Oats, ground
1 c. White flour
8-10 c. Whole wheat flour
2 TBS. Yeast
2 TBS. Lecithin granules
11/2 TBS. Salt
1/2 c. Honey
51/2 c. Warm water
2TBS. Lemon juice, not fresh
1/2 c. Wheat gluten

Turn oven to warm. Mix yeast, lecithin, salt, honey, and water together. Let stand for a couple of minutes. Add lemon juice. Put 6 cups flour in Bosch mixer. Add half liquid mixture, knead together. Add wheat gluten, 6 more cups flour and, the rest of the liquid mixture. K nead until incorporated and slightly sticky. If too sticky add a little more flour. Knead for 5 minutes or so. Spray bread pans with cooking spray. Spread dough out on counter, divide into 3 large loaves. Turn OFF oven and put bread into it. Let rise for 29 minutes. Turn oven to 350 degrees and cook for about 30 minutes. Enjoy!!



Chocolate Blueberry Cake

1 c. Whole wheat flour
1 c. Sucanat
6 TBS. Unsweetened cocoa powder
1/2 tsp. Baking soda
3/4 tsp. Baking powder
1/4 tsp. Salt
1 Egg
1/2 c. blueberries, fresh or frozen
3/4 c. Water

Preheat oven to 350 degrees. Mix dry ingredients in medium sized bowl. In blender combine water, egg, and blueberries. Blend until smooth. Add liquid mixture to flour mixture. Beat with mixer, scraping sides of bowl occasionally. Pour into greased 8x8 square pan. Bake for 30 minutes or until toothpick inserted in center comes out clean.

Ganache

1/2 c. Semi sweet chocolate chips
little bit of Half and half

In small microwave safe bowl combine chocolate chips and half and half. Microwave for 1 minute, stir until smooth and half and half is combined. Set aside. When cake is cool, cover with Ganache.

Blueberry Sauce

11/2 c. Blueberries, fresh or frozen
3/4 tsp. Cornstarch
1/4 c. Water
Agave

In small sauce pan combine water and cornstarch, over low-medium heat. Stir until combined, add blueberries immediately. Cook for a minute or two, stirring constantly. Pour into blender add a little agave to taste and blend. Drizzle over cake.