Sent to the designers!

Ah, finally our part is over! We just sent our Oatmeal Cookbook to our friend to design, then off to the publishers!

Gluten Free Millet Bread

Lately we have been making things with different flours, it is good to give your body a break from just using plan wheat flour. This bread is very good but not like your average sandwich bread, the texture and taste is similar to cornbread! It would work fine to use for a sandwich if thats what you won't but it also tasted good toasted with peanut butter for breakfast the other morning. One thing to remember is that the batter is very runny so don't let it rise to long, just until it reaches the top of the pan or you will have over flow problems like I did:) So if are gluten intolerant or not, try this bread it is definitely a winner recipe!

Millet Bread

1 cup buttermilk, or yogurt( I used half milk half cottage cheese)

1/4 cup butter

1 T. honey

1 pkg. active dry yeast

1/4 cup warm water

2 eggs

2 cups millet flour( we have a grain mill so I made my own)

1/2 cup soy flour

Combine buttermilk and butter in sauce pan, heating slowly to make butter melt. Dissolve yeast and honey in water; add milk mixture blend. Beat in eggs; add flours and beat well. Pour into a well oiled 5x8 inch loaf pan and let rise for 45 min. Bake at 375 for 35-40 min. or until loaf sounds hollow when tapped. Cool completely before cutting.

Makes 1 small loaf, about 16 slices.

Chocolate-Caramel Bars

These bars are very chewy! If you like caramel and sweet things these are for you.......I changed the recipe around just because we did not have all the right ingredients, I think they turned out for the better. One thing I changed that tasted good was the pecans, peanuts seemed to really taste wonderful in these even though pecans were part of the original recipe.

Chocolate-Caramel Bars

1 cup flour

1/2 cup brown sugar

1/2 cup butter

2 cups coarsely chopped pecans( I used 1 cup honey roasted peanuts)

1 cup flaked coconut

1 14 oz. can sweetened condensed milk

2 teaspoons vanilla( I left this out)

20 vanilla caramels, unwrapped

2 T. milk

1 cup milk chocolate pieces( I used dark chocolate)

Preheat oven to 350. For crust: In a large bowl mix flour and sugar, cut in butter till mixture resembles coarse crumb. Press into 13x9 inch pan. Baker 15 min. Sprinkle with pecans and coconut over hot crust. Meanwhile for filling in a small bowl combine the condensed milk and vanilla. Carefully pour over pecans and coconut, spreading evenly. Bake for 25-30min. or till filing is set. Cool 10 min. Meanwhile in a small saucepan combine caramels and milk. over medium heat melt till smooth. Drizzle caramel over filling. Sprinkle with chocolate. Cool completely and cut into 24 bars.

Fresh Cranberry and Pumpkin Muffins

This past week our Mom bought 2 bags of fresh cranberries, they needed used cup before they went bad so we decided to make these. We have made these muffins before using dried cranberries so we thought they would taste even better with fresh! They turned out wonderful, the tartness of the cranberries was just the right addition to the pumpkin batter!

Cranberry Pumpkin Muffins

2 c. whole wheat flour

1 tsp. baking soda

1/2 tsp. salt

1 tsp. cinnamon

1/2 tsp. ginger

1/8 tsp. cloves

1/2tsp. nutmeg

1/3 c. honey

3 T. molasses

1/4 c. oil

2 eggs

1 c. pumpkin

1 tsp. vanilla

1 c. chopped fresh cranberries

1/3 c. chopped walnuts

Preheat oven to 400. Oil or butter 12 muffin cups. In a large bowl whisk together all the wet ingredients, add dry ingredients and mix till just combined. Fold in cranberries. Divide evenly into muffin pan and sprinkle with walnuts. Bake for about 20 min. or till cooked through.

Oat Banana Muffins

Banana Oat Muffins

Yields; 12 muffins

2c. oat flour
1 1/4c. rolled oats
1/2c. apple sauce
1/2c. soy milk
1/3c. honey
2 bananas mashed
1 egg/ flax egg ( blend 2T. of flax seed and 1/4c. of water in blender till smooth)
1t. cinnnamon
1/2t. nutmeg
1/2t. salt
1T. baking powder
1t. baking soda

Mix together all the above ingredients.........pour into a greased muffin pan, filling 12 cups with batter.Then sprinkle with;
1/2c. chopped dates
1/4c. chopped walnuts

Bake in a 400 degree oven and bake for 15min.

Cilantro Cumin Dip

Well ya'll, we are updating! We had a couple of things get canceled this week so we had a bit of free time today, enjoy the post!
Cilantro Cumin Dip


1/2c. seeds I used sesame
1 bunch of fresh cilantro
1T. apple cider vinegar
1T. cumin
1/8c. chopped onion
sea salt
1/2c. water

Blend all the above ingredients in you blender till smooth..........enjoy with veggies, chips, or add a little more water or olive oil and use as a salad dressing!

Yummy Sandwich!

Go to the Healthy Happy Life for the recipe!