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Pear Sorbet with Cardamom – A Recipe (my blog, 2012)



carrot cookies    blood orange salad    orange muffins    rhubarb crisp    berry crisp    pumpkin muffins    pizza dough
scones (eggless)   banana muffins    apple muffins    quick bread (carrot or apple)

Carrot Cookies

These are currently my favorite cookies. They aren’t very sweet and take the edge off being hungry. So rather than a cookie that makes you want to eat more (like classic chocolate chip/white flour/sugar cookies), with these it's possible to stop eating more...

Carrot Cookies

1 cup whole wheat flour
1 teaspoon baking powder
1/8 teaspoon salt
1 teaspoon cinnamon
1 cup rolled oats (old fashioned)
¼ cup ground flaxseed
½ cup raw sunflower seeds (hulled)
½ cup raisins
1 cup shredded carrots
½ cup honey
½ cup oil
¼ teaspoon vanilla

Preheat oven to 375 degrees F.
Combine flour, baking powder, salt, cinnamon and oatmeal, and flaxseed meal. Mix well. Stir in sunflower seeds and raisins.

Wash and peel carrot(s). Coarsely grate enough to make 1 cup. Put grated carrot in food processor (with chopping blade) or blender. Add honey, oil and vanilla. Process until mixture is smooth and well blended.

Mix carrot mixture with dry ingredients. Make into cookies on a greased cookie sheet and bake for 10 to 12 minutes.

Original recipe inspiration: Nikki & David Goldbeck’s American wholefoods Cuisine cookbook (1983).


Blood Orange Salad

This is a colorful salad with a lot of flavor.

Salad Dressing

1/4 cup balsamic viengar
1 tablespoon soy sauce
1 tablespoon honey
2 cloves garlic, crushed
1 teaspoon grated ginger root
1/4 teaspoon red pepper flakes
1/4 cup olive oil

Combine ingredients and whisk together until well mixed. This makes enough dressing for about 6 salads. We saved leftover dressing in a covered jar in the fridge until the next night.

Ingredients needed for the salad:

dark salad greens such as spinach, Romaine or Endive
purple cabbage
shredded carrot
blood orange(s)

To make the salad, on individual plates arrange a mound of salad greens. I like either spinach leaves or endive. On top of the greens place some thin slices of purple cabbage, then a couple tablespoons of shredded carrots. Peel blood orange(s), and slice into rings, slicing perpendicular to the sections. If the oranges are small, use half an orange per salad. Last, drizzle the dressing over the salad.

We've had versions of this salad with sweet and sour pork and also grilled sirloin, both of which were a good match. most intense


orange flavored, whole grain muffins

This recipe, or some version of it, seems to be kicking around. I discovered it's good made with bananas instead of oranges. Of course the oranges are pretty good, too, just get used to the idea that you're eating the peel as well as the orange.

Makes 12 muffins. If you want more or less, my recipe converter.

Mix these dry ingredients together:
3/4 cup oat bran
1/2 cup whole wheat flour
1/2 cup ground flaxseed
1/2 cup wheat bran
1 1/2 teaspoons baking powder
1/4 teaspoon salt

Put the rest of these in the food processor and grind until pretty smooth:
1 orange*, quartered and seeded (yes, wash it, cut the stem and flower ends off, and make sure there are no seeds, then put it all in the food processor, peel and all!!!)
1/2 cup brown sugar
1/2 cup plain, nonfat yogurt
1/4 cup canola oil
1 egg
1/2 teaspoon baking soda
3/4 cup raisins (golden, regular, currants, whatever you have)

Gently mix liquid ingredients into dry ingredients; stir in raisins. Put batter in 12 greased muffin cups (or use those paper inserts), and bake about 20 minutes at 375 degrees (F.).

* I substituted 2 bananans (no, not with the peel) for the 1 orange, flavor was different but definitely a keeper. You ought to try it with the orange though. The flavor is intense.

Rhubarb (includes rhubarb crisp recipe)

Rhubarb is a strange plant – you eat only the stalks, but they have to be cooked with sweetener first. And don’t eat the leaves, they’re toxic. Rhubarb grows well in the north and its emergence from the soil is a sure sign of spring.

I wonder, is rhubarb a plant like zucchini, a plant that people either find distasteful or already have plenty of in their garden? I can’t imagine that there’s a huge commercial market for rhubarb. But as a niche food, and a homegrown food that fills the early spring ‘need for fruit’ gap before strawberries ripen, it’s unsurpassed.

To harvest rhubarb, reach down near the base of the plant and tug gently upwards on a stalk. If done right the rhubarb stalk will detach neatly from the base of the plant. Cut the leaf off the top of the stalk and bring the stalks you’ve harvested inside to clean and chop.

Rhubarb Crisp

Preheat over to 400 degrees (Fahrenheit)

Clean and slice about 2 pounds of rhubarb
2 tablespoons flour
¾ cup sugar
½ teaspoon cinnamon

Mix the above ingredients in a greased baking dish and put in 400 degree (F.) oven for 10 minutes while preparing the topping.

½ cup wholewheat flour
½ cup rolled oats (old fashioned is a good choice)
½ cup brown sugar
¼ cup butter
3 tablespoons ground flaxseed
½ teaspoon cinnamon
½ teaspoon nutmeg

Mix topping ingredients well (texture should be crumbly) and spread on top of heated rhubarb. Bake about 30 minutes, until topping is lightly brown and rhubarb is tender.

Serve with vanilla ice cream.

wikipedia: rhubarb


berry crisp

6 cups berries (blueberries or raspberries)
3 tablespoons lemon juice
1 cup brown sugar
3/4 cup whole wheat flour
3/4 cup rolled oats
1/2 cup butter
1 1/8 teaspoons cinnamon
1/2 teaspoon salt

Heat oven to 375 degrees. Put berries in ungreased baking dish (9x13 or so). Sprinkle berries with lemon juice. Mix brown sugar, flour, oats, butter, cinnamon and salt and sprinkle on top. Bake until topping is light brown and berries hot and bubbly, about 30 minutes. Serve with vanilla ice cream.

pumpkin muffins (or quick bread)

Heat oven to 350 degrees Fahrenheit if baking bread; 375 degrees Fahrenheit if making muffins. This recipe makes 1 loaf of bread OR 12 muffins.

Mix together:
1 cup sugar
1 small can (15 ounces) pumpkin
1/2 cup cooking oil (I use Canola)

In another bowl mix together:
1 1/2 cups whole wheat flour
1/2 cup soy flour
1/2 cup oat bran
1/2 teaspoon cloves
1/2 teaspoon cinnamon
2 teaspoons soda
1/4 teaspoon salt

Combine all ingredients and put in bread pan or muffin pans. Bake muffins at 375 F. for about 20 minutes; bread at 350 F. for about 50 minutes.

pizza dough

1 1/4 cups warm water (about 110 degrees Fahrenheit)
1 package fast-rising dry yeast (allow longer for rising if using regular yeast)
1/2 teaspoon salt
1 tablespoon olive oil
about 3 cups whole wheat flour
1/4 cup cornmeal

Dissolve yeast and salt in warm water. Add oil, 1 1/2 cups of the flour and cornmeal. Beat together with a wooden spoon for at least 5 minutes (10 minutes is supposedly better). Knead in the remaining flour until dough is smooth and elastic. Place dough on lightly floured board and cover with a bowl. Allow to rise until doubled in bulk, about 1 hour (see note above about yeast). Divide dough in thirds or fourths and roll each into a round pizza shape.

We use this pizza dough for barbecued pizzas. This batch makes 3 or 4 small pizzas. For a larger (or hungrier crowd) double the recipe. [See the my recipe quantity converter program.]

If anyone wants to know how we make barbecue pizza, let me know!

Scones (eggless)

I've been making these scones since sometime in the 1980's when my sister Cory gave me the recipe which we dubbed 'Cory's Scotch Scones' (although I substituted the whole wheat flour for the plain flour called for in the original recipe). Be sure to preheat the oven to 400 degrees Fahrenheit.

2 cups whole wheat flour
3 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons sugar
1/3 cup shortening
3/4 cup buttermilk
1 cup frozen blueberries or frozen cranberries

Mix together dry ingredients. Cut in shortening. Gently stir in frozen berries. Mix in the buttermilk. Pat dough into a circle about 1 inch thick on a floured board. Cut into triangles and place on ungreased baking sheet. Bake for about 20 minutes or until nicely browned.

banana muffins

Heat oven to 375 degrees F.

Mix together dry ingredients:
1 1/4 cup whole wheat flour
1/4 cup wheat germ
1/2 cup soy flour
1/2 teaspoon salt
1 teaspoon soda
1 teaspoon cinnamon

Combine and mix well:
1/2 cup brown sugar
2 tablespoons canola oil
6 tablespoons flaxseed meal
2 eggs
3 bananas (mashed)

Mix liquid and dry ingredients together and put in greased muffin pans. Bake for 20 minutes at 375 F. Makes 12 muffins.

apple muffins

Original recipe from

Preheat oven to 375 degrees F.

Mix together dry ingredients:
1 1/4 cup whole wheat flour
1/4 cup soy flour
1/4 cup oat bran
2 1/2 teaspoons baking powder
1/2 teaspoon salt

Add to dry ingredients:
1 cup grated apple (remove the core and stem and blossom ends before grating; leave peel on if not waxed and the peel isn't too thick)

Combine and mix:
3/4 cup milk
1 egg
1/4 cup canola oil
6 tablespoons flaxseed meal (prefer 'golden organic')
1/2 cup sugar

Combine dry and liquid ingredients. Put in greased muffin pans and bake for 20 minutes at 375 degrees F. Makes 12 muffins.

quick bread (carrot or apple)

Preheat oven to 350 degrees F.

Mix together
1 1/2 cups applesauce*
1/2 cup brown sugar
1/2 cup + 1 tablespoon flaxseed meal
1 egg

Also mix together:
1 cup whole wheat flour
1/2 cup oatmeal (old fashioned rolled oats)
1/2 cup soy flour
1/4 cup wheat germ
1 teaspoon soda
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ground cloves
3/4 cup currants

Mix together liquid and dry ingredients until no dry chunks remain. Put in greased bread pan and bake for about 50 or 55 minutes.

* Instead of applesauce, sometimes I grate about 3 cups of carrots OR apples, add 1 tablespoon of water (if using apples, also add 1 or 2 teaspoons of lemon juice to reduce browning) and steam, covered, in the microwave for a minute or two then puree in the food processor. More work but adds flavor and freshness. The carrots are especially terrific.

This bread is hardy and excellent toasted, or not, with peanut butter. The boys consider it a premium day hike food.

~ Alaska blog archives ~ Nature & Literature Blog


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