Hazelnut Craisin Mango Cake-Bread

Preheat the oven to 350°. Grease a bundt cake pan with butter or coconut oil.

Dust it with hazelnut flour, or use spiced turbinado sugar. This will give the finished cake-bread a crunchy-caramelized crust.

In a large glass bowl, whisk together:

1c oat 'flour'*

1⅓c corn flour

3/4c hazelnut flour

2T pumpkin pie spice

1/2T baking powder

1/2T baking soda

1t salt

*I made oat flour out of quick rolled oats, in my mini food processor. I was originally thinking this would have walnuts, but I discovered I was out of those. The hazelnut flour is made only of ground hazelnuts, so they added a bit of nutty flavor, just not the crunch.

In another glass bowl or large container, whisk together the wet ingredients:

1/2c oat milk

3/4c light olive oil

2T Mexican vanilla

2/3c coconut sugar

2/3c organic cane sugar

3 lg. pasture raised eggs

1½T fig balsamic vinegar

When these are well combined, and fluffy, add the fruit:

3/4c craisins or raisins

1 can drained diced mango

Pour the liquid ingredients into the dry bowl, working quickly; using a silicone spatula; mix everything together, and pour into the prepared pan. Bake 1 hour, cool until at room temperature or cooler, before flipping onto a serving platter ("or it will break apart," says the voice-of-experience) This is a good anytime snack, breakfast or dessert. . .Lin

Onion-Oat-Cheddar Cornbread (gluten-free)

In a big mixing bowl, whisk together:

• 
  2T ground chia and flax seed
• 1T turbinado or brown sugar
• 2T dry onion soup
• 2t baking powder
• 1c grated cheese
• ½c rolled oats
• 1c corn flour

In another bowl, whisk together:

• ½c sliced green onion
• ½c half and half
• 1t white vinegar
• ¼c EVOO
• 2lg eggs

Preheat the oven to 425°. Rub a cast iron skillet with EVOO and put it in the oven to preheat. Meanwhile pour the egg mixture into the dry ingredients and blend well with a wooden spoon. When the oven is ready, take the skillet out and pour in the batter. Bake for 15 minutes or until the top springs back when touched. If it needs a little more baking time, shut the oven off and leave it for another 5-10 minutes before removing to cool. This is great with chili or a hearty soup. . .Lin

Colorful Meatloaf

2¼# ground butcher's blend

(½ beef - ½ pork)

½ sweet orange pepper

½ sweet yellow pepper

2 stalks celery

1 med. onion

3 lg. eggs
1c rolled oats

10-15 oz. crushed tomatoes

1T Rosemary Seasoning 

(or your favorite salt and pepper based seasoning)

This is 'What's For Dinner' tonight

In a large bowl or pot, break up the meat then add the chopped vegetables and everything else in this group.  Using your hands or a big heavy wooden spoon, mix all this together for several minutes.  Form into however many loaves you want, bake at 350⁰ for 40-60 minutes.  I have a recipe in mind for this, for later, so I'm freezing 2 of the 3 loaves I made today.  These freeze well for another time or to give to someone who needs some home cooking. . .Lin

Onion-Bacon-Provolone-Stuffed Beef Burgers

1½# ground chuck

1c finely chopped onion

2T tomato paste (in a tube)

4 lg. cloves garlic - minced

1c provolone cheese cubes

½c organic flax-chia blend

½c quick rolled oats

1c bacon crumbles

2 jumbo eggs

1t fresh ground black pepper

2t fresh ground garlic sea salt

Combine all the ingredients, mixing well with a wooden spoon and your hands, in a medium size bowl.  On a long sheet of waxed paper, divide the giant meatball into 8 equal 6 oz. parts and shape into patties.  I fried one and froze the rest.




Heat a little water and an equal part of butter or oil.  When it's sizzling or steaming, add the burger.  Cook, covered, for 3-4 minutes.  Flip and add broccoli florets, re-cover, and cook another 3-4 minutes. . .Lin

Chili Bean Vegetable Burgers

½c pepper-eggplant-vegetable Ajvar*

3 lg. garlic cloves

cooked mixed-grain rice

1 16oz. can Bush's Hot Chili Beans

1c± mung bean sprouts - optional

1½c quick cooking rolled oats

Put the Ajvar* (or spicy marinara) and garlic in the food processor and process until the garlic is finely minced and well incorporated.  For the rice, combine ¼c rice with ½c+ water in a small pan.  Cover and simmer until water is absorbed.  Rice should be al dente.  If it's not, add a little more water and cook a bit longer.  Add the beans, rice (sprouts?) and process only until well chopped and chunky - not smooth.  Stir in the oats and let everything stand a while to see if more oats are needed to get the consistency burger-like.

Bake at 350° for 20 minutes on parchment lined baking sheets.  Serve on a bun or just plate with a couple sides of vegetables. . .Lin

Orange, Oat, and Almond (Corn) Quick Bread

1 pkg. corn bread mix

1/4c ground flax seed

3/4c quick oats

1/2c slivered almonds

1/2c golden raisins

1/2t baking powder

1t pumpkin pie spice

juice from 1 Cara Cara Orange

zest from 1-2 oranges

2 eggs

1/4c half and half

1/4c cooking oil

In a medium size bowl, combine the first 7 dry ingredients, stirring to blend.  In another bowl, combine the remaining liquid ingredients, whisking together well.  Pour this into the dry ingredient bowl and stir together with a wooden spoon.  Bake at 350° for 30-40 minutes in a buttered 9"x13" glass pan. . .Lin

Spicy Cornbread

1c quick cooking oats

1c corn flour

1t baking soda

1t baking powder

1t salt

2 eggs

1/2c whole milk

2/3c sour cream

1/2c avocado oil

1/3c chopped jalapeño peppers from a jar

1/3c juice from the jalapeños

1/2c chopped chili-lime cashews

Stir the dry ingredients together, then add the rest.  Stir well, and pour into a buttered 9" glass pie pan.  Bake at 375° for 20-25 minutes until the edges begin to brown and the center springs back when touched.  Cool a little then slice and serve with chili or ham and split pea soup.  So good for a chilly-rainy day :-) . . . Lin

Oatmeal-Craisin Breakfast Bars

½c softened butter

½c white sugar

½c dark brown sugar

1 egg

2T half & half

1-2t pure vanilla

1c very soft craisins or raisins

¾c unbleached organic flour

½t baking soda

¼t salt

1-2t cinnamon

2c quick or old fashioned oats*

Beat the first 6 ingredients together, in a big bowl, mixing and fluffing well. Add craisins and continue to beat mixture. In a medium bowl combine the remaining ingredients with a wire wisk. Add dry ingredients to the big bowl, mix well then spoon into a greased 9x9” glass baking pan. Bake 40-50minutes in a 325° oven. (or use a 9x13" pan and bake for less time.)  Cut into squares and serve while warm. . .Lin *Quick oats create a more cohesive bar while the old fashioned oats remain more separate for a more chewy bar.

Steel Cut Oats with Fruit

steel cut oats

frozen peaches and raspberries

1-2t cinnamon

Cook the oats according to package directions, adding cinnamon at the end of the cooking time.



While the oats are cooking, cook the fruit, that you chopped previously which has now thawed, in a 2qt. pan drizzling with just a little Maple syrup. Bring to a boil then simmer 10-20 minutes, stirring regularly so the mixture doesn't stick to the pan. Spoon a little of each into a bowl, give it a little stir and serve. . .Lin