Re: RE: The New Navajos by Buckley Rowland

[Guest guest]

Thanks everyone! I just read all the posts. Yeah, those Christmas

lace cookies have been a big hit with everyone and are so easy to

make. This mornings experiment was a no flour waffle/pancake batter.

It's a bit dense but left me feeling quite nice. I only made a 1/4 of

the recipe and completely changed it to suit me. Here is what I did

only larger amounts. If anyone else trys it, please let me know if

you think non-macro folk might eat it. I kind of doubt it, but I

could be wrong. What I like about it is the ingredients are suitable

for most all conditions and you can change up the grains... For

non-macro folks I think I would serve not only with maple syrup but a

fun fruit compote as well.

1 Cup Millet

1 Cup Steel cut or whole oats

Water to cover and soak overnight

1 Cup water

2 T. Safflower oil

2 T. Brown Rice syrup

1/4-1/2 tsp. sea salt

1/2 tsp. cinnamon

Soak the grains overnight, then drain and rinse. Place all

ingredients in a blender and blend until smooth. Cook as you would

other waffles and pancakes to a golden brown. (note: these may take a

bit longer to cook than flour based batters and remember when making

pancakes from any sort of batter to flip only once. Flipping back and

forth creates a toughness...)

Oh and P.S. My friend Carol owns a make-up company called Lorac. (Her

name spelled backwards.) She gave me some of the great Christmas items

the other night that are selling at Sephora and www.Sephora.com.

These are terrfic, fun stocking stuffers. I'm in love with the " Man

Magnet " lip polishes. The Beautifly is so pretty I almost don't want

to use it. I've been using her snake charmer pallet and the croc

pallet with lots of raves and her skin lotion and Aquaprime have my

skin looking the best it ever has. All of her products use the best

ingredients she can as she is about the most sensitive person I've

ever met. I've never been a big make-up person but with all the

compliments I've been getting, I'm liking it more and more. I thought

some of you might like it too or have people to buy gifts for that you

can feel good about what you are giving and it's non-food related...

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> , That recipe sounds fantastic! Been looking for a nice way to use

> chestnut flour as we sell it at CyberMacro and have a bunch of it at he

> moment.

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> Your holiday cookie recipes from a few days ago were all great too! I hope

> everyone here has signed up for 's newsletter by now to get these great

> things from her straight to your mailbox each month!

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> ________________________________

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> From: VeganMacrobiotics

> [mailto:VeganMacrobiotics ] On Behalf Of Marque

> Sent: Friday, December 15, 2006 10:23 AM

> To: VeganMacrobiotics

> Subject: Re: The New Navajos by Buckley Rowland

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> Thanks ! In case anyone is sensative to corn I'll put an

> amaranth bread recipe in this email that also has no wheat 'cuz I use

> spelt flour. I love to travel with this bread because even sitting

> out on the counter (or hotel desk) for a couple of days it is still

> moist because of the amaranth cooked into the bread... I like it with

> the chestnut flour but don't worry if you are out, just use more spelt

> flour or any flour you might like to add.

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> Amaranth Studded Pan Bread

> This soda bread is almost like a giant muffin in the way it is made.

> Slice wedges with onion/squash butter and your family or friends will

> be very satisfied.

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> 1/2 Cup Amaranth, sorted

> 1 Cup water

> small pinch of sea salt

> 1 1/2 Cups Spelt flour

> 1/2 Cup chestnut flour

> 1 1/2 tsp. baking powder

> 1/2 tsp. baking soda

> 1/2 tsp. sea salt

> 1 Tablespoon rice syrup

> 3 Tablespoons apple cider vinegar

> 6 Tablespoons vegetable oil

> 1 Cup rice or soy milk.

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> 1. Bring the water and pinch of salt to a boil and add the amaranth.

> 2. Simmer for 20 minutes covered over a low flame.

> 3. Preheat your oven to 350°

> 4. Oil a 9 " pie plate.

> 5. Mix the dry ingredients in one bowl.

> 6. Mix the wet ingredients in another bowl.

> 7. Add the cooked amaranth to the wet ingredients.

> 8. Pour the wet ingredients into the dry ingredients and stir until

> mixed but not overmixed.

> 9. Bake for about 45 minutes until the bread is lightly brown, the top

> will crack a bit and you will be able to stick a knife in it and have

> it come out clean.

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> Variations: Use what ever flours you choose. Add herbs or

> nuts/seeds. Make it your own.

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> > This is an article that was in Macrobiotics Today a few years back. It

> > includes a bunch of recipes which I think you will like. is also

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> > author of the Valley of the Maize cookbook.

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> --

> Food Coach Marque

> " Love Your Body, Love Your Life "

> www.Marque.com

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Food Coach Marque

" Love Your Body, Love Your Life "

www.Marque.com