http://groups.yahoo.com/group/FSRecipes/messages/31?l=1
Zucchini Bread & Zucchini Milk
1 c honey
1 c maple syrup
3/4 c oil
3 c zucchini milk (See recipe below)
1 c chopped walnuts
1 c chopped dates
1 ts sea salt
1 ts cinnamon
1 ts ground cloves
4 ts baking soda
2 c unbleached white flour
2 to 2-1/2 cups whole wheat flour
1/2 c wheat germ
To make zucchini milk, chop zucchini up into small pieces, peel, but
don’t remove seeds. Put in blender a bit at a time to liquefy.
Preheat oven to 350F. Combine honey, maple syrup, oil, zucchini milk,
dates, walnuts, salt, cinnamon, cloves and soda in a large bowl. Mix
well. Stir in remaining ingredients. Spoon the mixture into 3 well oiled
loaf tins and bake one hour or until done. Cool in pan 20 minutes before
turning onto a rack. Yield: 6 Servings.
From http://recipes.alastra.com/breads-quick/zucchini15.html
and http://www.melborponsti.com/veggie/zucchini/zucc0099.htm
Almond Milk
1 Part Almonds, soaked over night
3-4 Parts purified or distilled water
1T honey or maple syrup
Blend. Filter. (See “Basic Method For Making Nut Milks” below.)
Banana Shake
2 cups of almond milk
1 frozen banana
2T honey or maple syrup
Blend. Serve.
Chocolate Shake
2 cups of almond milk
1 frozen banana
4 heaping tablespoon of carob powder
2-4T of honey or maple syrup
Blend. Serve.
Berry-Raisin Milk
2 cups of almond milk
1/2 cup of frozen berries
1 cup of soaked raisins
Put about 1/2 cup of raisin in a bowl and cover with water. Soak more
if you think you can use them later. Let them soak in water for 4-12
hours. Drain water (you can drink raisin soak water too), and place one
cup of soaked raisins in the blender, along with the rest of the
ingredients. Blend at high speed. Serve.
From http://www.sunfood.net/nutmilks.html
Basic Method For Making Nut Milks
Soak one cup of either almonds, sunflower seeds, or sesame seeds
overnight.
In the morning, dispose of the soaking water, and rinse the nuts or
seeds.
Pour the nuts into your blender.
Add three to four times more water.
The less water you use, the thicker (creamier) your nut milk will be.
Make sure that the water you use is of good quality — purified or
distilled. Add one of the following: 2-4 Tbs. honey, 2-4 Tbs. maple
syrup, 6 pitted dates.
Blend at high speed. If you use a Vita-Mix, you will need to blend only
for 30 to 60 seconds. If you use a regular blender, you may have to
blend for a few minutes.
Pour the milk through a strainer into a container for refrigeration.
You may also
Add 2-4 Tbs. of carob powder to turn into a chocolate shake.
Blend with one frozen banana to turn it into a milk shake.
Blend with other frozen fruits.
Blend with fresh fruits.
Combine everything previously mentioned.
Experiment with whatever you fancy.
The recipe may be doubled or tripled, according to your needs.
From http://www.sunfood.net/nutmilk-prep.html
Wheat Milk Shake
Sprout soft white wheat.
Blend with water.
Strain to remove pulp.
Blend liquid with bananas and honey.
Serve.
From Living and Raw Foods
http://www.living-foods.com/recipes/wheatmilkshake.html
Rye Muffins
1 cup unsifted rye flour
2 tsp baking powder
2 Tsp sugar
1/4 tsp salt
1/2 cup water
2 Tsp oil
Preheat oven to 400 degrees. Grease 6 muffin pans. Sift dry
ingredients into a bowl. Add cold water and mix until smooth. Stir in
the margarine. Pour into muffin cups that have been greased. Bake for 25
minutes. Makes 6 to 8 muffins.
From Wheat-Free Baking Recipes
http://www.purr.demon.co.uk/Food/Wheatfree.html
The Mormon-Veg email group had a post about allergy to wheat. Below is
my post, which may contain links you can use.
I can relate to problems with allergies. I have weird allergies like
newspaper ink and housedust that have LDS and non-members both looking
at me strangely when I shriek because someone hands me a newspaper or
leave the room if someone sweeps with a broom (or sometimes even a
vacuum cleaner). Here are some wheat-free recipes that you might enjoy.
Wheat-free Baking Recipes
http://www.purr.demon.co.uk/Food/Wheatfree.html
Contents: Pancakes (Oatmeal Pancakes, Rice Potato Pancakes, Gram Flour
Pancakes, Ukrainian Bliny, Millet and Carrot Patties); Muffins (Rye
Muffins, Oat Muffins, Carob Buckwheat Muffins); Breads and Scones (Grain
Free Boston Brown Bread, Buckwheat Waffles, Buttermilk Scones, Pratie
Oaten, Potato Cakes, Buckwheat Cakes); Cakes (Chocolate Hazelnut Cake,
Engadiner Nutcake, Peanutty Cookies, Oatmeal Patty Cakes, Buckwheat
Breakfast Cake, Polenta chocolate cake); Fudges (Charoseth, Fruit
Butter, Fudgies)
Online Resources for People With Food Allergies & Intolerances
http://www.skyisland.com/OnlineResources/
Cookbook online has: Wheat-free, Milk-free, Egg-free, & Elimination Diet
Recipes in categories for breads, meals & snacks, cakes & desserts, and
cookies with their allergen free status in columns. Site also has
forums, resources, etc.
The LDSCN Weekly Recipe Archive: Wheat Free Recipes For Gluten
Intolerant People Or Those With Allergies
http://waltonfeed.com/grain/ldscn/49.html
Wheat Free Indulgence - Nutritions Village - Natural Land
http://www.naturalland.com/nv/al/wfi3.htm
NOTE: This site also tells how to convert recipes to Wheat-Free!
Healthwell Wheat-Free Recipes
http://www.healthwell.com/healthnotes/Recipe/Recipes_Wheat_Free.cfm
Wheat-Free Recipes
http://www.wheat-free.co.uk/recipes.htm
The Wheat-Free Zone
http://www.froghouse.org/~lara/recipes/wf/
Food, Fun, and Facts Wheat-Free Recipes
http://www.foodfunandfacts.com/wheatfree.htm
Puritan Wheat-Free Recipes
http://www.puritan.com/healthnotes/Recipe/Recipes_Wheat_Free.htm
[Links are from 2001]
Rice Milk
4 cups hot/warm water
1 tsp vanilla
Place all ingredients in a blender until smooth. Let the milk set for
about 30 minutes, then without shaking pour the milk into another
container ( i use an old honey jar) leaving most of the sediment in the
first container. This makes about 4 - 4 1/2 cups.
Notes: When I have used cold water and the rice was taken out of the
refrigerator, it just doesn’t come out that well. I don’t know why but
its best to use warm water and warm rice (you can nuke it if its
leftovers but freshly made is best) I have even let it set longer than
30 minutes (overnight) without it making a difference.
From
http://www.vegweb.com/food/drink/rice-milk.shtml
NOTE: I got to this recipe and others from the site
http://www.notmilk.com/ This site will make you think seriously about
milk.
Tomato Sauce Mix
1 cup dried tomatoes
2 Tablespoons dried parsley
2 Tablespoon dried basil
2 teaspoons dried marjoram
1 teaspoon hot pepper flakes
Sliver tomatoes with scissors an add to remaining ingredients. Makes
1 cup
USE TO MAKE: (DOUBLE TOMATO SAUCE)
2 tablespoons olive oil
1 cup onions chopped
2 cloves garlic minced
1/2 cup Tomato Sauce Mix
1 can chopped tomatoes (16 ozs.)
Saute onion and garlic in oil til soft, about 5-7 minutes, over
medium heat. Add sauce mix and tomatoes, simmer 15 minutes until thick.
Adjust seasonings (salt and pepper to taste). Makes 3 cups or 4
servings.
From “Canadian Living Magazine” December, 1991
Instant Oatmeal Packets
Blend in blender 1/2 C regular oats until powdery.
Into each of 10 zip-lock sandwich bags combine:
1/4 c. regular oats
2 Tbs. powdered oats
1/4 tsp. salt
To use: empty packet into bowl and add 1/2 C boiling water and stir
until thick. Makes 10 servings or packets.
Variations: to each packet add:
Apple-Cinnamon: 1 T sugar, 1/4 t. cinnamon, 2 T. chopped dried apples
Cinnamon-Spice: 1 T. sugar, 1/4 t. cinnamon, 1/8 t. nutmeg
Raisins & Brown Sugar: 1 T. packed brown sugar, 1 T. raisins
Wheat Germ: 2 T. any kind wheat germ
- From Camp Cooking with Food Storage
http://www.beprepared.com/Articles/Campcooking.html
Bean Bread
(Traditional Cherokee Recipe)
Dry beans
Corn meal*
Boil dry beans in plain water until tender. Pour boiling beans and
some of the soup into the corn meal and stir until mixed. Have a pot of
plain water on the fire boiling. If you want bean dumplings, just make
mixture out into balls and cook in the pot of plain water uncovered
until done. Eat these dumplings plain, with butter, meat grease (a
favorite), wild game, hot or cold, as suits one’s fancy. If you want
broadswords you should mold the dumplings flat in the hand and wrap in
corn blades, cured corn fodder, or hickory, oak, or cucumber tree
leaves. Tie with a stout reed unless able to tie the wrappings. Drop
this into the boiling water, cover, and boil until done. Do not put any
salt in Bean Bread or it crumbles.
* NOTE: It is very hard to approximate this recipe without actually
following the instructions for Corn meal, and grinding the corn
yourself. This is due to the lack of moisture content in today’s
manufactured corn meal.
- From Native Way - The Grandmother’s Cookbook
http://www.wisdomkeepers.org/nativeway/