Donna Harville's List: Recipes

Basic Whole Grain Pancakes

You can easily half this recipe, if desired.

3 cups of whole wheat pastry flour
1 cup of coconut milk tonic (I used the one with just water added)
1 cup of water (or another cup of coconut milk tonic for a richer result)
1/4 cup of apple cider vinegar

Gently combine the above ingredients and cover. Leave out on the counter top overnight, up to 24 hours.

When ready to make, add to the batter:

4 eggs, lightly beaten
3 teaspoons baking powder
1 teaspoon baking soda (you may want to sift the baking soda and baking powder if lumpy)
1 teaspoon salt
1/4 cup of coconut oil, gently melted in the pan you plan to use to make your pancakes in.

Stir until well combined, adding water to thin down the batter, if needed.

Over med-high heat, melt some coconut oil in a large saucepan. When a few sprinkles of water in the pan sputter, your pan is ready. Using a small ladle, or a measuring cup, pour about 1/4 cup of batter into the pan. If your pan is large enough, do three separate pancakes at the same time. Cook until the bottom is lightly browned and the top is full of bubbles, and turn over. Cook the other side until browned, and the pancake is cooked all the way through. You may need to adjust the heat as you continue to make your pancakes. Remove your pancakes and keep in the oven at 200 degrees on a cookie sheet while you make the rest of the pancakes.

Substitutions:
*whole wheat flour
*used 1/2 a cup more water, increasing the total to 2 cups
*let it rise for an entire day and a half. 24+12 hours... 36.

No Knead Bread:
Yield: one 1 lb loaf\n\n3 cups bread flour (I like Harvest King bread flour)\n1/4 teaspoon instant yeast\n3/4 tablespoon kosher salt (or 1 teaspoon table salt)\n1 1/2 cups warm water\n\nCovered pot (five-quart or larger cast iron, Pyrex, ceramic, enamel…something that can go into a 450F oven.)\n\n

should be soaked from 12-24 hours, with oats have the highest level and best soaked for 24 hours.

Chocolate Chip Browniesprint friendly recipe
1 (16) ounce jar salted almond butter, smooth roasted
2 eggs
1 ¼ cups agave nectar
1 tablespoon vanilla extract
½ cup cocoa powder
½ teaspoon celtic sea salt
1 teaspoon baking soda
1 cup dark chocolate 73%

1. In a large bowl, blend almond butter until smooth with a hand blender
2. Blend in eggs, then blend in agave and vanilla
3. Blend in cocoa, salt and baking soda, then fold in chocolate chips
4. Grease a 9 x 13 pyrex baking dish
5. Pour batter into dish
6. Bake at 325° for 35-40 minutes

Makes about 24 brownies

Gluten Free Almond Butter Blondiesprint friendly recipe
1 (16) ounce jar creamy roasted almond butter
1 cup agave nectar
2 eggs
½ teaspoon celtic sea salt
1 teaspoon baking soda
1 cup dark chocolate 73%

1. In a large bowl, with a hand blender, mix almond butter until creamy
2. Mix in agave and eggs
3. Add salt and baking soda
4. Mix well with hand blender until all ingredients are thoroughly combined
5. Mix half of the chocolate into the batter
6. Pour batter into a well greased 9 x 13 inch pyrex baking dish
7. Scatter the other half of the chocolate on top of the batter
8. Bake at 325° for 35 minutes
9. Serve

Serves 24

# 5 pounds cabbage
# 3 tablespoons sea salt

Flourless Cookies- We just made these with our Strawberry Almond butter. They're so light and different. This recipe is easy and you could use any of our butters for these.

1 cup smooth Futters Nut Butters
3/4 cup brown sugar
1 large egg
1/2 tsp vanilla extract (optional)
1/2 tsp baking soda
1/4 tsp salt

Preheat oven to 350F. Line a baking sheet with parchment paper.This is key!
In a large bowl, beat together all ingredients until smooth.
Drop by tablespoonfuls onto prepared baking sheet and flatten slightly with a moistened finger.Optional, Add dried fruit, few chocolate chips, coconut or a few chopped nuts on top of cookie
Bake for about 10-13 minutes at 350 F, until golden brown at the edges.
Cool on pan before removing to wire rack to cool completely.
Makes 2 dozen.

White Chocolate Hazelnut Cookies
10 tablespoons butter, room temperature
2 cups whole wheat flour
1 cup Futters Nut Butters™ Hazelnut butter (8-oz. jar)
3/4 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
2/3 cup brown sugar, packed
2/3 cup sugar
2 eggs, jumbo, or 1/2 cup
2 teaspoons pure vanilla extract
2 1/2 cups white chocolate chips