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Magnificent Maple Granola
6 to 8 servings
2 cups rolled oats
1/4 cup raw sunflower seeds
1/4 cup raw pumpkin seeds
1/4 cup raw unsweetened shredded dried coconut
1/4 cup chopped walnuts
1/4 cup raw or toasted wheat germ
1 teaspoon ground cinnamon
1/2 cup maple syrup
3/4 cup raisins
Preheat the oven to 325 degrees F. Line a large, rimmed baking sheet with unbleached parchment paper.
Put the rolled oats, sunflower seeds, pumpkin seeds, coconut, walnuts, wheat germ, and cinnamon in a large bowl and stir to combine. Add the maple syrup and stir until evenly coated.
Spread the mixture in an even layer on the lined baking sheet. Bake for 17 to 20 minutes, stirring often. Add the raisins and bake 5 minutes more or until the oats are slightly golden. Transfer to a room temperature baking sheet and let cool for 30 minutes before serving. Serve with optional Banana Whipped Topping, if desired.
Pear and Apple Breakfast Pizza
Makes 2 to 4 servings
1 (8- to 10-inch) whole-grain tortilla (gluten free is fine)
1 ½ tablespoons maple syrup
1 large apple, peeled, cored, and thinly sliced
1 large pear, peeled, cored, and thinly sliced
1/2 teaspoon ground cinnamon
2 heaping tablespoons raspberry preserves (see note)
1 teaspoon filtered or spring water, plus more as needed
Preheat the oven to 375 degrees F. Line a medium, rimmed baking sheet or pizza pan with unbleached parchment paper.
Put the tortilla on a large dinner plate. Put half of the maple syrup in a small prep bowl. Coat both sides of the tortilla with a thin, even layer of the maple syrup, using a pastry brush.
Put the apple slices, pear slices, remaining half of the maple syrup and cinnamon in a medium mixing bowl and stir until evenly coated. Arrange the apples and pears on the top of the tortilla, slightly overlapping the slices in a spiral pattern to cover the entire tortilla. Transfer the tortilla to the lined baking sheet. Bake for 30 minutes, or until the fruit is soft and the edges of the tortilla are crisp and golden. Put the baking sheet on a wire rack.
Meanwhile, put the raspberry preserves and water in a small mixing bowl and whisk together to combine. Add a bit more water if the preserves seem too thick to spread over the pizza. Spread the preserve mixture evenly over top of the pizza while it is still hot, using a pastry brush or small spoon. Let the pizza cool 15 to 20 minutes. Transfer the pizza to a cutting board and cut it into four slices using a serrated bread knife or pizza cutter. Serve warm.
Chef’s Note: You may use your favorite variety of preserves (such as; apricot, strawberry or blueberry) in this recipe in place of the raspberry preserves if you prefer.
Banana Whipped Topping
8 ounces soft or firm regular tofu, drained (sprouted variety is preferred)
1 ripe banana
2 tablespoons maple syrup, plus more as needed
Put all of the ingredients in a blender and process until very smooth. Taste and add more maple syrup if a sweeter flavor is desired.
Makes 12 mini-muffins
1 cup whole-wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon sea salt
⅓ cup brown sugar
1 teaspoon freshly squeezed lemon juice
1/2 cup nondairy milk, plus more as needed
3/4 cup grated zucchini, drained (see note)
⅓ cup raisins
12 teaspoons whole-fruit blueberry preserves, excess liquid drained off
Preheat the oven to 375 degrees F. Line a twelve-cup mini-muffin tin with paper liners.
Put the flour, baking powder, baking soda, and salt in a large bowl and stir with a dry whisk to combine. Add the brown sugar and stir with the whisk to combine. Stir in the lemon juice and nondairy milk, and mix just until incorporated. Stir in the zucchini and raisins. The batter will be quite thick, but if it seems overly dry, stir in a bit more nondairy milk, 1 tablespoon at a time.
Don’t overmix or the muffins will be tough. Mound half of the batter into the prepared mini-muffin cups. Spoon 1 teaspoon of the preserves into the center of each muffin. Top each muffin cup with the remaining half of the batter, evenly distributing it among the twelve muffin cups. Put the muffin tin on a baking sheet and bake for 20 to 30 minutes, or until golden and a toothpick inserted in the middle of a muffin comes out clean. Put the muffin tin on a wire rack. Let cool for about 15 minutes. Carefully remove the muffins. Serve warm or at room temperature.
Chef's Note: You can press out excess liquid from the shredded zucchini by putting it in a large, screened colander and placing it over a medium bowl. Let the zucchini drain for 5 to 10 minutes, and then gently press the excess liquid out into the bowl using a soft spatula.