June 10, 2004
Auntie’s Carrot Pie
5 carrots peeled and grated
1/2 C oil
1/2 C brown sugar
1/2 C corn meal
1/4 C ground flaxseed
Combine all ingredients except egg whites. Beat
the egg whites until stiff. Fold in egg whites. Pour into a pie
dish or ready-made pie crust. Sprinkle flaxseed on top. Bake for
one hour at 350°. Makes 1 pie.
You can make this delicious muesli yourself.
Experiment with fruit combinations. It tastes best when the oats/rye
are soaked overnight in enough water to cover ingredients.
2 oz oatflakes OR 1 oz. oats and 1 oz. rye flakes
1 serving fruitapple, banana, berries, pear
5 oz natural yogurt
1 t ground flax & pumpkin seeds
2/5 pint skim or soy milk
Soak oats/rye overnight. Add skim or soy milk.
Top with seasonal fruit, yogurt and seeds. Serves 1.
1 C oat flour
1 T flaxseed
1/2 t sea salt
1/2 t baking powder
1/2 t baking soda
1 egg, lightly beaten
1/2 t plain soy yogurt
1/2 C plain fortified soy or rice milk
Mix dry ingredients together in medium-size bowl.
Mix egg, yogurt, and milk in small bowl. Slowly add egg mixture
to flour mixture, taking care not to over stir. Use a ladle to
pour batter onto heated non-stick griddle. Makes about six pancakes.
Active time: 15 min
Start to finish: 40 min
3 to 4 tablespoons of ground flaxseed
1/4 C sesame seeds
1/4 C poppy seeds
6-10 (10 to 12 inch) corn tortillas
1 large egg beaten with 2 T cold water and 1/2 t salt
Preheat oven to 350°F.
Stir together flax, sesame and poppy seeds.
Put tortillas on baking sheets and brush with
some egg mixture. Sprinkle with seeds to coat, then cut each tortilla
into long thin triangles with a sharp knife.
Bake until crisp and lightly golden, 15 to 20
minutes total. Transfer triangles to rack to cool.
Triangles may be made 1 day ahead and kept in an airtight container
at room temperature. To re-crisp triangles place them in the oven
at 350°F for about 5 minutes.
Two T of organic (OCIA certified) cold-milled
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