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cakes & bars yields 35 servings baking pan and bake for 1 hour. oil, flour, and ground almonds. ing the yolks, honey, apple cider, beat for another 5 minutes. ing powder, and Sucanat and utes. Add the baking soda, bak- beat the egg whites for 5 min- with baking paper. or line a 10x15-inch baking pan Sucanat (optional) 4. Pour the batter into the prepared 3. Continue beating, gradually add- 2. In the bowl of an electric mixer, 1. Preheat the oven to 350˚ F. Grease 2 cups grou

yields 3 cups
BUCKWHEATIES
Enjoy these as a spicy crisp snack, or as croutons in salads or soups. The buckwheat needs to
yields 24 servings soak for eight hours, so plan ahead.
2 cups whole buckwheat groats 1. Soak the kasha in three times as much filtered water for 8
(kasha) hours. Rinse and drain well.
EGG-FREE 3 cloves garlic 2. In a blender, blend the garlic, onion, salt, cumin, basil, parsley,
BROWNIE CAKE ¼ large onion chili pepper, paprika, and oil. Combine with the buckwheat

3 cups flour ½ tablespoon salt and let stand for 1 hour to allow the flavors to get infused into
2 teaspoons baking soda 1 teaspoon cumin the buckwheat.
¼ teaspoon salt 1 teaspoon basil 3. Spread onto a cookie sheet and dry the buckwheaties in a 110˚
½ cup cacao or carob powder 3 tablespoons dried parsley F dehydrator overnight, or in a 150˚–170˚ F oven for 5 hours.
2 cups sugar 1 red chili pepper or 1 tablespoon Buckwheaties will turn crisp when cooled.
1 tablespoon vanilla sugar dried crushed chili pepper
½ cup plus 2 tablespoons oil 1 teaspoon paprika
1 cup water ¼ cup oil
2 tablespoons vinegar
1 cup apple or light grape juice yields 3 cups
HONEY-GLAZED PECANS
1. Preheat the oven to 350˚ F. Line a
9x13-inch pan with baking paper. If you choose to add sugar, this will make the coating more hard, dry, and candy-like,
2. In a large bowl, combine the flour, although it is a delicious snack just with honey.
baking soda, salt, cacao or carob ½ cup honey 1. Preheat the oven to 350˚ F.
powder, sugar, and vanilla sugar 3 tablespoons oil 2. Place the honey, oil, and sugar or xylitol in a 9x13-inch baking
by hand. ¼ cup sugar or xylitol (optional) pan and heat in the oven for 5 minutes. Stir to mix well.
3. Add the oil, water, vinegar, and 3 cups raw pecans (see recipe note) 3. Add the pecans and stir once again to coat. Bake for 15 minutes.
juice. Pour the batter into the 4. Remove the pecans with a slotted spoon. The nuts will harden
lined baking pan and bake for 45 when cooled.
minutes. RECIPE NOTE Though
the recipe calls for pecans,
any nut or seed of your
VARIATION This recipe choice can be used—al-
can be used for cupcakes. Fill monds, walnuts, peanuts,
24 lined muffin cups three- sunflower seeds, etc.
quarters full. Bake at 350˚ F for
20–25 minutes.

Chocolate Chiffon Cake
348 HEALTHY EVER AFTER 337