Whole Grain Pita Bread

This was a way to enjoy pitta bread with some whole grain added to it. It could be used for a lot of different uses. One of my favorite ways to eat them is filled with chicken salad. Yum! 

Ingredients:
2 C White flour
2 1/4 C wheat flour
2 T yeast
1 T salt
2 T olive oil
1 C water

Directions:

1. Mix the flour, yeast, and salt. In a mixing bowl, mix together oil, water, and  2 Cups of flour.
2. Knead in the remaining flour until all combined.
3. Put dough in oiled bowl. Cover with a towel for at least 3o minutes or up to a couple hours.
4. Knead the dough 10 minutes or until it is nice and smooth.
5. Place the dough back into oiled bowl. Cover and put in a warm place and let sit until double.
6. Divide into about 12 balls of equal size.
7. Roll each ball into a circle about 1/2 inch thick, Keep them covered as you roll out remaining dough so they don't dry out.
8. When all the dough is rolled out. Heat up a frying pan on medium high heat. Cook on first side about 20 seconds. Then turn over and cook the other side about 1 minute.
9. Serve them hot.         

Whole Wheat Ricotta Boysenberry Scones

Happy Recipe Redux Day! Where you get lots and lots of healthy recipes from other bloggers on the web. In case you're new here, we post a new recipe on the 21st of each month according to a specific theme. This month's theme is breakfast, and we decided to make scones. Whole wheat, berry, honey, and homemade ricotta cheese (though of course you can use store-bought, but making it is really simple!).

Reasons these scones are great.

1. They use whole wheat. All the way.
2. They are simple and fast to make.
3. They are unbelievably moist, thanks to ricotta cheese.
4. They use boysenberries--one of our favorites. (Are these more of a west coast thing? They are a mix between a raspberry and a blackberry. Other berries would also be fantastic.)
5. They are best fresh, but can be frozen for later. Breakfast on the go!


Ingredients

2 C soft white wheat flour or whole grain flour
1/2 Tbsp baking powder
pinch of salt
2 Tbsp honey
3 Tbsp unsalted butter, cut into pieces
1/2 C ricotta cheese (This link will show you how to make your own. So easy!)
1/2 C boysenberries or berries of your choice
1 egg, beaten
2 Tbsp milk

Spread (Optional)
2 T neufchatel cheese or yogurt cheese or ricotta
1 tsp honey
1/2 tsp vanilla
2 tsp boysenberries or berries of your choice

Directions

1. Preheat oven to 425 degrees.

2. Mix dry ingredients (flour, baking powder, and salt) together.

3. Cut in the butter until it is evenly mixed through the dry ingredients. Gently mix in the ricotta cheese, egg, and milk until just mixed. Cut in the boysenberries. Do not over mix.

4. Shape into 1 round, about 6 inches across. Using a bench scraper or large knife, mark circle into 8 pieces. Don't cut all the way through--just about halfway.

5. Bake until golden brown, about 15 minutes. Separate at divisions.

6. For spread, soften cheese. Stir in the vanilla and honey. Fold in the berries. Enjoy!

Oatmeal Honey Spelt Wheat Bread

It was fun making this bread. The taste of it reminded me of the bread that I love at the restaurants that has oatmeal on the outside of it. It was fun to find a whole grain bread that had the same flavor. I am guessing the the bread at the restaurant is not all whole grains. Its just a hunch. I will be making this again soon. :) It took a little time to make it, but the end result was worth it. :)

Ingredients:
1 1/2 C old fashioned oatmeal
1/3 C honey
2 T butter or coconut oil
1 1/2 C water boiling water
6 1/2 to 7 C Whole Grain Four (I used 3 1/2 C Wheat flour and 3 1/2 C Spelt flour)
1 T salt
1 1/2 C warm water (about 110 Degrees)
3 1/2 tsp yeast
1 1/2 C rolled oatmeal (for the outside of the loaf)

Directions:

1. In a metal bowl pour in oatmeal and butter. Then pour over boiling water. Stir until all mixed then put aside and let cool till room temperature. You could start the soaking process the night before and let it sit overnight.

2. Then in the bread mixer pour in all the other ingredients (add 1 C flour at a time) . except the additional oatmeal.

3. Let the mixer go for 3 to 4 min. Until the dough pulls away from the bowl. (But don't let it get too dry. The dough should be sticky) Let the dough rest for 10 min. Then turn on the mixer and let knead 2 more min.

4. Then place dough in slightly oiled bowl double it size. Cover the dough with plastic and let rise till double. You then can deflate the dough and let double one more time or proceed to putting it in the pans.

5. Punch down the dough. Divide the dough in half. Roll into a loaf. Pour 3/4 C of the oatmeal on to a rectangle piece of parchment paper. Spread the oatmeal in a rectangle, and then roll the top on to the oatmeal and the sides.

6. Place in greased bread pan. (9x5x3) Cover with plastic. Again let it double till it is 1 inch over the bread pan.

7. Heat the oven to 400.

8. Bake for about 45 min. Till the internal temperature is 200 degrees. Nice golden brown.

9. Rub the bread with butter if desired, it keeps the crust soft. Place the bread on it's side (Keeps the loaf from falling) on a wire rack to cool. If it lasts that long. We love to eat it when it is warm.

Chicken Rotini Pasta (whole wheat)

This meal came together quickly. It tasted good. You could try it with a different kind of pasta. It was fun to use something different than spaghetti.

Ingredients:

1 28 oz can whole tomatoes
1 6 0z can tomato paste
1/2 onion chopped up
1 small can of mushrooms
1 clove minced garlic
1 1/2 - 2 C cooked shredded chicken (had some in the freezer) =)
1 tsp oregano
1 tsp basil
1 tsp parsley
salt and pepper to taste
1 13.25 oz box whole wheat rotini
grated Parmesan cheese

Directions

1. In a pan pour tomatoes, tomato paste, onions, mushrooms garlic, and spices. Let cook together chop up tomatoes into smaller pieces. Cover and let cook 10-15 min. (The longer you cook it the better the flavor) Then add chicken cook another 15 min.

2. In the meantime cook pasta according to package directions. Cook till pasta is tender. Drain pasta, and add to chicken mixture. Cook together for a few minutes.

3. Pour grated cheese on top of the mixture and serve. You can put additional cheese on top of each individual serving. Yum! It was fun to use something different than ground beef. =)

* gluten intolerant you could substitute a gluten free pasta.

Streusel Muffins (Gluten free option)

My daughter Britney was over, and decided to try some gluten free muffins for a change. They turned out really well. You could make them gluten free or opt for the gluten version. It have her try them out. She took a great picture of them. =) Thanks for making them you are a sweetie!

3 C Wheat Flour or Brown rice flour*
1 T baking powder
1 tsp baking soda
3/4 tsp guar gum* (If you use brown rice flour)
1/4 tsp salt
1 tsp nutmeg
1/2 tsp cinnamon
1/4 tsp cardamom *optional
1/2 C sucanat
1 1/2 C blueberries or fruit of choice
2/3 C almond milk or milk of your choice
1/2 C coconut oil or canola
2 eggs
1/2 tsp vanilla

Streusel topping
1/2 C whole grain flour of your choice
1/3 Sucanat
1/2 tsp cinnamon
1/4 tsp guar gum * if you use brown rice flour
3 T butter

Directions:

1. Stir all the dry ingredients in a bowl. Then in a separate bowl beat Milk, eggs, oil and vanilla.

2. Hand stir the wet ingredients into the dry until moistened. Then fold in the blueberries.

3. Mix together streusel mixture cut the butter into the dry ingredients. Make sure its all combined. Sprinkle on top of the muffins. Bake at 350 12-15 min till cooked through.

*Gluten free
Brown rice flour mix
2 C brown rice flour
2/3 C potato starch
1/3 C tapioca flour

Wonderful Whole Grain Rolls

As you start thinking about your Thanksgiving menu, think about having whole grain rolls instead of white rolls. I like the whole grain version so much better. I made this recipe yesterday for dinner. They were fast and easy and tasted soo good. It was the best part of the meal. It won over the steak. Even though the steak was yummy too. My family loved them.

Ingredients:
2 1/2 T Yeast
2 C Warm Water
1 1/2 C Almond milk (You could use another kind of milk)*
1/3 C +1 T. Honey
1/3 Coconut Oil Or oil of your choice
1 egg
1 T Salt
7 C whole wheat
4 3/4- 6 C Spelt  (add as needed)


Directions:

1. Pour warm water into a bowl with yeast and 1 T honey. Let sit till bubbles. 10-15 min. (If it doesn't bubble your yeast is not good. I don't even stir the yeast in. Just pour it on top of the water. No need to stir.)

2. Then add to the water the milk*, honey, oil, egg, salt, mix together in bread mixer.

3. Then add the wheat flour and knead for 3-4 min. (The wheat flour can handle more kneading than the spelt can. Spelt is more delicate.)

4. Then add enough spelt flour to have it leave the sides of the bowl but still sticky to the touch. Knead about 3-4 min at the most. (Don't let the dough get too dry)

5. Then let the dough rest in the bowl 5-10 min.

6. Grease cookie sheets. Put oil on hands, and from the dough into rolls. Place on cookie sheet.

7. Let rise.

8. Bake 350 15-18 minutes . Watch them they should be golden on top. Rub some butter on them when you take them out. They taste great with honey on them. =) Made 24 large rolls. (could be more)

* If you use regular milk heat until it starts to steam, just prior to boiling. Cool off before you pour into yeast mixture.

Whole Wheat Bread

Cindi gave me a recipe book, with yummy recipes in it. This turned out so well. I haven't used this much wheat in a recipe for a long time. I loved how the dough felt,as I was forming the loaves. It is very light and great taste. Thanks Cindi!


Ingredients:

5 T Yeast
7 C Warm Water
1/3 C Honey or Sugar
1/3 C Coconut Oil Or Oil of your Choice
2 Eggs
3 T Salt
16 1/2 C Wheat
1 C Spelt Flour Mix * (I ran out of wheat flour so I used this. You could do all wheat!)

Directions:

1. Put yeast, warm water and honey in a bowl. Let sit until yeast starts to bubble. About 5-10 min.

2. Then pour Oil, Eggs, and salt. Into the bread mixer with the yeast mixture.

3. Add Flour till it pulls away from the bowl,and is a nice consistency. I kneaded the dough in the Bosch about 8-10 min.

4. I then let it sit in the bowl about 15 min. to rest.

5. I then formed the dough into loaves. I weigh the bread to fit the pan size. Grease the pans and let rise about 15 min.

6. Bake 350 for 35 to 45 min. Or until the temp. with a thermometer reaches 180 degrees internally. When stuck in the middle of the bread.

This recipe made 3 1.5lb loaves and 2 2lb loaves. Plus 4 Rolls for an after school treat. If you want to downsize the recipe. Just cut everything in half.

* Spelt Mix- Usually I grind up 5-6 C Spelt 2 C Kamut 1 C Brown Rice 1 C Oats Or Oat Groats Optional I have also added 1 C Barley or 1 C Quinoa too. I do it all at once and put the letover in the freezer.

Vegetable Whole Grain Pasta

This was a yummy healthy dinner.
This is an easy meal with all the vegetables that are available right now, in your stores or your garden. :). I got the tomatoes from my garden.
I put all the vegetables in the frying pan with a couple tablespoons of olive oil .


Ingredients
Whole Wheat Blend Pasta Rotini 13.25 oz (6 grams of fiber Oh yes!)
3 T Olive Oil
3-4 Roma Tomatoes Chopped up
1/2 Onion Chopped up into small pieces
1 Pieces and Stems of Mushrooms 8 oz or fresh
1 Zucchini chopped up
1 handful of fresh Spinach Leaves
3-4 Basil Leaves fresh or 2 tsp dry
1 tsp marjoram
salt, pepper and garlic (whatever other spices you choose as well)
Parmesan Cheese fresh or canned (The fresh is worth it)
Optional * chicken or bacon pieces (I had a couple small pieces of chicken I cut up)

1. I used the whole box of pasta. Follow the package directions. Cook till the pasta is tender. Drain out all the water.

2. Cut up all of the vegetables. I put the onions. mushrooms, zucchini, spices, and tomatoes in a frying pan with the olive oil. Saute a few minutes. I put the lid on a few minutes. Let the vegetables soften. May want to stir it a couple times while its cooking. Take off the stove.

3. I mixed the pasta with the cooked vegetables, then tore up spinach into smaller pieces and mixed in with pasta mixture. *(I added a little bit of cooked chicken too. It really doesn't need it.) I put the lid on for a few minutes. (Off the stove) Just to let the spinach warm up slightly.

4. Grate Parmesan Cheese over the Pasta. (I used my zester)

It tasted Wonderful !

Multi grain Bread

Today I decided to make some bread with mostly wheat flour, and a few other grains. The dough was very easy to work with, to form into loaves.

6 C. Warm water (not hot)
2/3 C Oil (I used olive oil)
1/2 C Xagave or 1 C Honey
3 T Yeast
1 T Salt
2 T Gluten (I replaced this with 1 T White Vinegar)
1 T Cinnamon (Optional)
1/4 C Unsweetened applesauce
1/2 C Flax (Ground)
1 C 6 Grain rolled oats
2 1/2 C Buckwheat Flour
11-12 1/2 C White Wheat flour

1. In bread mixer pour water, yeast, Xagave. Let sit for 10 to 15 min till starts to bubble. If it doesn't bubble your yeast is bad. (It is nice to find that out in the beginning of the process.

2. Then add the rolled oats, so they can soften in the water for 5 min. Then add the remaining ingredients, adding the wheat flour last. Add just enough wheat flour for the dough to pull away from the bowl. Be careful to not let it get too dry. The dough will still be sticky. Knead in the mixer 6-8 min. (You can knead it longer when the spelt is not in it.

3. Let sit in the bowl covered till double.

4. Oil your hands. I used olive oil. and put oil on the counter and in the pans. From into loaves let rise till double.

5. Put into preheated oven at 400. Put the bread in turn down to 325. Bake for 25-30 min. If have a thermometer, stick it in the bread in the center. It should read 180 when it is done. I rubbed butter on the top. It has a really nice texture. I really liked it.

*I made a (1) 1/2 lb loaf, (2) 2lb loaves, (1) 2 1/2 lb loaf and (5) rolls. :) Plenty to share.

Granola with a tropical twist

I enjoy trying different versions of Granola. This is a new one, I liked. It was a new twist to use the tropical fruit, and to use applesauce instead of oil. :) I loved the tropical blend I used, that had mango, blueberries and cranberries. I also used a 6 grain rolled oats, that I got from Good Earth. It added a lot of great grains. It had red and white wheat, Rye, Barley, Rolled Oats and Sunflower seeds. It tasted great!

3 C. 6 Grain rolled oats or Oatmeal
1/3 C. Applesauce (I got the flavor with cinnamon :)
1/3 C. Water
4 T. Sugar and Cinnamon Blended together
1 C. Cashew pieces
1 C. Dried Tropical blend ( I used the one with Mango, Blueberries, and Cranberries
1/2 C. Unsweetened Coconut flakes

1. Heat oven to 325

2. Mix all the ingredients together.

3. Pour onto cookie sheet. You can use parchment paper.

4. I like to clump it together a little. (I like when it sticks together while baking.) Stir every 10 min. till cooked to desired texture. I like it to be slightly crunchy. :) After it cools store in an air tight container or ziplock bag. Enjoy! :)

Healthy Date Apricot Bars

This is very yummy! I loved the way it tasted sweet,without adding a lot of sweetener. It had a good healthy taste to it. It could be eaten as a dessert, or for breakfast etc.. There are lots of possibilities. :)

1 C chopped dates
4 Apricots chopped (I had some in the freezer) *
3/4 C water
1 1/2 C Rolled Oats
1 C Wheat flour
1/2 C Unsweetened shredded Coconut
1/2 tsp baking soda
1/8 tsp salt
1/3 C Honey
1/3 C Coconut oil or butter

1. In a small saucepan, combine dates, water and apricots. Cook mixture until it comes to a boil. Reduce to medium heat simmer, uncovered for about 5 min until all soft and combined. It will be a nice thick mixture. Set aside.

2. In bowl combine oats, flour, honey, coconut, baking soda, salt, and cut in the coconut oil, until it is all blended. Pat half of it into a 8-in square greased pan. Drop date mixture on next. Gently pat remaining flour mixture on top. Bake at 350 about 20 min or till golden brown. Cool and cut into bars. Yum!


* Dried apricots should work also.

My daughter said it tasted like oatmeal with brown sugar on it.

Butterscotch Treats

My son made these today and they are so yummy! In fact they were too good, I wanted to keep eating them.

1/2 C. Butter ( I want to try coconut oil next time :))
1/2 C. Brown sugar or sucrant *
1/2 C honey
2 eggs
1 tsp baking powder
1 1/2 C. Wheat flour
1/2 C. Oat flour
1/2 C. Oatmeal
1/8 Tsp salt
1 tsp. vanilla

Melt butter in med. saucepan. Take off heat stir in honey and brown sugar. Add remaining ingredients. Stir till combined. Spread in greased 9x13. Bake 350 15 to 18 min.

* When I make them. I am going to cut down the brown sugar and add dates instead.

Healthy Pumpkin Muffins

These were some of the best muffins I have made for a while. They were soo moist. My family really liked them. Sometimes when I take out some of the fat, it dries them out. But these turned out great! Low in sugar too.

2 3/4 c. Wheat and oat flour I ground up 3 C. Wheat and 1 C Oat Groats (I had extra)
1 1/2 tsp. baking soda
2 tsp. baking powder
2 tsp cinnamon
1/4 tsp. nutmeg
1/2 tsp. cardamon
1/2 tsp. salt
1/2 c. Dates pitted
1/2 c. water
2 c. cooked pumpkin
1/4 c. honey
1/2 c. Coconut oil
2 eggs

1. Mix all the dry ingredients together in a small bowl.

2. In the blender pulse the dates and water together. Till they form a paste or thick liquid. Add more water if needed to be 1 cup total. Set aside.

3. Mix pumpkin, honey, Coconut oil and eggs together till well blended in a bowl.

4. Combine the wet and dry ingredients together till blended. Don't over stir.

5. Scoop batter into greased muffin pan. Bake 350 about 10 min. Don't over bake.

Yields: I made 32 mini muffins

Enjoy! Oh Yum!

9 Grain Bread

Doesn't that dough look great?

1 1/2 c. uncooked 7 grain cereal
2 c. hot water
1 c. wheat flour
2 T honey
2 T coconut oil or oil of your choice
1 tsp salt

1. Stir together and let sit till water cools, to lukewarm. Then stir in 2 T. Yeast. Let sit till it starts to sponge about 15 min.

2. Then add :

2 eggs
4 c. spelt flour
1 T gluten powder

3. Knead together with your machine, for no more than 4 min. (Spelt flour does not perform well when it is over-kneaded.) Let double in the bowl. I rubbed some oil on it. Cover with a towel.

4. Punch down and form into loaves. I made one 2 lb loaf and about 6 rolls. Let rise until double.

5. Bake at 350 degrees for about 15 to 25-30 minutes, depending on the size of your loaf and your oven. It smelled so good while it was baking. One of my children even mentioned that. The taste was wonderful. Enjoy!


*I used a 7 grain mix I have that has Rye, Barley, Millet, Quinoa, Amaranth, Buckwheat and Oat Groats that I ground into flakes. You can find a variety of grain cereals already flaked.

Cornmeal Muffins

It was exciting to find out that I could store popcorn and grind it into cornmeal. Popcorn has a longer shelf life, and keeps the nutrition longer not being broken down into cornmeal. Then you have the option of using it as popcorn or cornmeal. One oz of cornmeal has 3 grams of protein and 3 grams of fiber. I think fiber is missing in many American diets. Which I think is adding health problems to our society. So much of our foods are processed and refined, breaking down important fiber that we need.

2 1/2 C. Yellow cornmeal
1 1/2 C. Soft wheat or wheat flour
3 T Honey, sucrant, or sugar
1 1/2 T. Baking powder
1 tsp salt
2 C. + 2 T. Butter milk ( I used 1 % and added 2 T vinegar and let it set for a few minutes)
2 Large eggs

1. Oven 375. You can use a 9x13 or 2 muffins pans. I used the mini muffins. I sprayed the pan with olive oil.

2. Combine all the dry ingredients in a medium sized bowl.

3. Beat the eggs and milk together in a small bowl.

4. Mix the wet mixture with the dry until moistened.

5. Put into pan of your choice. Bake 10-12 min for muffins. 20-25 for bread.

Hard whole grain rolls

This was a fun accomplishment. I was wanting to have french dip for dinner today. I had never tried to make hard dinner rolls before with whole grains. I was happy with the result and so was my family. One of my my family members that is normally more picky, liked them, and wanted seconds. Yes! They made a yummy french dip sandwich.

2 T. Dry Yeast
5 T. coconut oil
2 C. warm water
1 T honey
2 eggs (beaten)
2 C. Wheat flour
4 C. Spelt, Brown rice, Kamut. Oat flour or wheat.
2 tsp salt

 Mix together yeast, oil, eggs, water and honey. Mix until well blended. Then knead in flour 1 cup at a time. The dough should be slightly sticky. Knead 4-5 min. if using spelt flour. It is not a good idea to over mix spelt flour. Let rise till double. Form into balls for rolls. Bake at 375 10-15 min. Till golden brown. Rub a little butter on top. Yum! I sprinkled some Parmesan cheese on top. Next time I am going to add some herbs to the dough. :) Hooray! It was fun to have a success. :)

Pumpkin-Apple Bread

I decided to try something new today. :) I have been a rut using some of the same grains. So today I used soft wheat. ( I had got it a while back and never used it. Not high in gluten) I also tried out buckwheat flour. I was happy with how they performed. :) It doesn't have to be fall to use pumpkin. I love pumpkin bread!

2 C Buckwheat flour or Wheat
2 C Soft Whole Wheat or Hard Wheat
1/2 C Sugar (I Used Sucanat It was not sweet )
2 tsp baking powder
1 tsp baking soda
1 tsp salt
2 tsp pumpkin spice
2 eggs
1 C buttermilk (I used reg, milk and added 2 Tbsp. of vinegar. Let it set while I got flour mixed)
2 apples cored and grated
1 C pumpkin
powdered sugar (to dust loaf with)

1. Heat oven to 350. Grease 2 9x5 pans.

2. Mix all the dry ingredients together in a bowl.

3. Beat wet ingredients together add to dry mixture. Mix just until moistened. Do not over mix. (I pulsed the chopped apples and milk in the blender till the apple was in small pieces. It was a quicker process, then grating the apple : )

4. Pour into pan. Bake until toothpick comes out clean. Around 1 hour.

5. Cool on cooling rack. Dust with powdered sugar.

6. I think these quick breads tasted the best the 2ND day. :) My daughter said a great addition would be 1 C. Dark Chocolate chips. I agree with her. I will try that next time. You could use a cream cheese spread too. The texture was wonderful! No fat or oil in it. except the fat in the milk.

* I got the Soft White Wheat as a healthy alternative to white flour. I am happy so far.

Whole Grain Rolls

4 C. Warm Water
2 T. Yeast
1/3 C. + 2T Xagave or 2/3 C. Sugar or 2/3 Honey
1/3 C. Coconut oil or another oil
1/3 C. nonfat powdered milk
2 T. Gluten
1 egg
1 tsp. salt
3 C. Whole Wheat flour
4 C. Spelt flour

4 C. Kamut, Amaranth, Oat. Flour (I grinded up 1/4 C. Amaranth, 1 1/2 C. Oats , 1 1/2 Kamut)

Put in bowl Water, Yeast, Xagave. Let sit till it starts to bubble 5 or 10 min. Then add oil, milk, egg, salt, and gluten beat together. I use a bosch machine. Then slowly add flour a little bit at a time. You want to add enough flour, so the dough is still sticky to the touch. It should not be as dry as bread dough. Then let it knead for 5min. I then let it rise in the bowl 20 to 30 min. Then form into rolls of your choosing. Let rise till double. Bake at 350 degrees 10-12 min. Or until golden. I rubbed butter over the top and served with butter and Jam! Enjoy!

Chocolate Chip Cherry Cookies

I have recently really come to enjoy cherries in foods. I have always enjoyed them fresh. Having a cherry in a chocolate candy is not something I like. I haven't made cookies with dried cherries in them before, I really like these. They have an interesting combination, but they really tasted good!
2 C. whole wheat flour
1 C. spelt flour
2 tsp. baking soda
1 tsp kosher salt
2 T. cocoa
1/2 C. unsalted butter, softened
1/2 C. Coconut oil or butter
2/3 C. Sucanat or brown sugar
1/3 C. Xagavae or 2/3 C. sugar
3 eggs
1 tsp. vanilla
2 C. Old fashioned oatmeal
1/2 C. natural peanut butter
1/2 C. almonds (ground finely in food chopper)
1 C. dark chocolate chips
1 C. dried cherries (Unsweetened I found them in bulk at the health food store.)

Bake at 350 Degrees. Line cookie sheets with parchment paper or lightly grease.
combine first 5 ingredients together. Set aside. In large bowl beat sugars with butter, coconut oil beat 3 minutes. Beat in eggs, vanilla and peanut butter. Add oats and almonds. Beat on low till combined. Beat in flour mixture. Stir in chips and cherries. (next time I am going to cut the cherries into smaller pieces.) Scoop dough on to cookie sheet. Bake 10 to 12 min. Allow to cool for 5 minutes on cookie sheet before taking them off. Hope you enjoy them.

Some great reasons to choose cherries; I found this information on http://www.choosecherries.com/health/main.aspx
Cherries are not only good for you, but they’re also on trend as a homegrown “Super Fruit.” According to recent data, more than 9 out of 10 Americans want to know where their food comes from, nearly 80 percent say they’re purchasing “locally produced” products, and the majority is defining “local” as grown in America.1,2 And cherries deliver.

A growing body of science reveals tart cherries, enjoyed as either dried, frozen cherries or cherry juice, have among the highest levels of disease-fighting antioxidants, when compared to other fruits. They also contain other important nutrients such as beta carotene (19 times more than blueberries or strawberries) vitamin C, potassium, magnesium, iron, fiber and folate.

Emerging evidence links cherries to many important health benefits – from helping to ease the pain of arthritis and gout, to reducing risk factors for heart disease, diabetes and certain cancers. Cherries also contain melatonin, which has been found to help regulate the body’s natural sleep patterns, aid with jet lag, prevent memory loss and delay the aging process.

A recent study from the University of Michigan reveals new evidence linking cherries to heart health benefits. The study found that a cherry-enriched diet lowered total weight, body fat (especially the important “belly” fat), inflammation and cholesterol-all risk factors associated with heart disease. According to the American Heart Association, being overweight or obese, in particular when the weight is concentrated in the middle, is a major risk factor for heart disease. As nearly two out of three Americans are overweight, emerging studies like this are important in examining the role diet may play in disease management and prevention.

Click on Cardiovascular/Heart Health for more information on the role cherries may play in reducing inflammation and risk factors associated with heart disease.

While there’s no established guideline yet on how many cherries it takes to reap the benefits, experts suggest that 1-2 servings of cherries daily can help provide some of the health benefits identified in the research. Single serving size examples include:
• 1/2 cup dried
• 1 cup frozen
• 1 cup juice
• 1 ounce (or 2 Tbsp) juice concentrate

For additional information on serving sizes and tips to meet daily requirements for fruits and vegetables.

Healthy Chocolate Chip Cookies

These are some cookies I made a couple days ago. Everyone loved them! I may try to use a little less butter next time just to keep them healthier. They were really moist.

1/2 c. unsalted butter softened

1/2 Coconut oil

1 c. Sucanant or brown sugar

1/2 Xagavae or white sugar (you won't need as many oats if you use sugar)

2 eggs

1 tsp. vanilla

1 c. white whole wheat

1 c. Spelt flour or Wheat flour

1/4 tsp. salt

1 tsp baking powder

1/2 tsp baking soda

3 3/4 c. oats (old fashioned) You make 2 1/2 C. into flour and 1 1/4 C. I left whole (add enough till it holds together well

2 c. dark chocolate chips 60% cocoa (I just used about 1/2 C. I wanted a little chocolate)

1. preheat oven to 375 degrees.

2. place oats in food processor and process until it turns into a powder.

3. In a bowl, whisk together the powdered oats, flour, salt, baking powder and baking soda.

4. In a bowl. cream together butter and both sugars for 3 minutes on med. speed. Beat in eggs and vanilla. Gradually beat in dry ingredients. Stir in chocolate chips.

5. Put in balls on cookie sheets.

6. Bake 8 to 10 minutes. Sooo Good!