Start your day off by doing right: choose Fair Trade sugar, chocolate, bananas and pecans for this recipe.
2 cups flour
1 tsp baking powder
1 tsp cinnamon
1/2 cup sugar
1/2 cup brown sugar
1 tsp quality vanilla extract
1 stick unsalted butter, room temp
2 large bananas, mashed
2 eggs, room temp
1/2 cup milk
1 dark chocolate bar, finely chopped
3/4 cup pecans, chopped
Preheat oven to 375 degrees Fahrenheit. Spray a muffin tin with canola oil. In a large bowl sift together the flour, baking powder and cinnamon.
In a separate bowl, beat together the butter and sugar.
Recipe courtesy of Brad Vifquain and the Menogyn Trail Cookbook, originally part of an article in the April-May 2005 Rollin’ Oats Journal about campfire cooking.
Butter inside and lid of 12-ounce coffee can or cylindrical pudding mold. In place of lid, butter piece of parchment paper or aluminum foil.
Shake up your St. Paddy’s Day with somewhat sweet and crunchy soda bread that’s not too salty.
1 large iron skillet
1 sweet or red onion, diced
1 poblano pepper, diced
1 hot pepper, diced (optional)
1 cup fresh corn kernels
2 cups yellow corn meal
1/2 cup flour
1/2 teaspoon salt
1/2 teaspoon baking soda
3 tablespoons sugar
2 teaspoons baking powder
1 1/4 cups buttermilk
1/2 stick butter
Heat butter over medium high heat. Saute onions, poblano pepper and hot pepper with a dash of salt. Cook until onions are translucent and fragrant.
Meanwhile, mix all dry ingredients together. Stir eggs into buttermilk and add to dry mixture.
From “Better Eating For Life, Step 10: Make Friends with Fat”
Ground flaxseed is used in this recipe, but don’t stop here. It makes a delicious topping on hot or cold cereal and on salads.
From Better Eating For Life, Step One: Eat Whole Grains