Whole Wheat Tortillas

by Ashley Boyer

Soaked (overnight method): 

Start with: 2 cups white whole wheat flour
Cut in: 1/4 cup coconut oil or butter
Fork in: 1/2 cup water w/1 Tbs plain yogurt or just 1/2 cup whey

After a 12-24 hour soak at room temperature, sprinkle the 1 tsp salt on and knead into dough. Do not refrigerate at all, unless you need to hold the dough until a later time.

Divide dough into 8-11 balls and roll out. Heat skillet on medium to high heat and cook for about a minute on each side. Serve with black beans, cheese, tomatoes, avocado, lettuce, etc. 

Non-soaked method: 

Mix together:

2 c. white whole wheat flour (I did 1 cup WW flour, 1/2 c spelt and 1/2 c buckwheat and it made it pretty crunchy)
1 tsp. salt

cut in: 1/4 cup coconut oil or butter 

Add 1/2 cup water and knead well.

Divide dough into 8-11 balls and roll out. Heat skillet on medium to high heat and cook for about a minute on each side. Serve with black beans, cheese, tomatoes, avocado, lettuce, etc. 

Granola Bars

posted by Ashley Boyer
recipe by Chocolate Covered Katie

1 cup rolled oats
1/4 tsp baking soda
1/4 cup plus 2 tbsp oat flour (or you could use spelt, whole wheat, regular flour)
1/4 tsp salt
1/2 tsp pure vanilla extract
2 tbsp coconut oil or veg oil (I used coconut oil)
1/4 cup honey
1-2 tablespoons brown sugar (I used 1 Tbsp maple sugar)
2 tbsp applesauce (banana would probably work as well, or pumpkin!)
Ideas for the add-ins: mini chocolate chips, chopped raisins or other dried fruit, shredded coconut, chopped walnuts, etc.
Preheat oven to 350 F. Combine all dry ingredients and mix very well. (If you don’t have oat flour: simply grind rolled oats in a food processor to make oat flour. Be sure to measure the correct amount of flour for the recipe after grinding, not before.) 
 
In a separate bowl, combine wet ingredients. Stir wet into dry and use another sheet of parchment (or wax) paper to squish evenly-coated mixture into a parchment-lined 7×5 pan (or double the recipe for a 9×13). Squish very, very hard. Cook 15-18 minutes, then squish very hard again. Cool in the fridge for at least ten minutes before cutting into bars.

Eggplant Parm

Adapted from Food Babe Blog
Serves 4-6

Ingredients

• 1 tbsp extra virgin olive oil
• 1 large eggplant
• 1 cup quinoa cooked to package instructions
• 8 ripe tomatoes diced
• 3 cloves garlic minced
• 1 large onion chopped
• 1/2 tsp red pepper flakes
• 1/2 tsp salt
• 1/2 cup fresh basil
• Slices of fresh mozzarella cheese (one on each eggplant slice)
• Shredded fresh parmesan cheese
• Shredded mozzarella cheese

Directions

1. Preheat oven to 400 degrees
2. Prepare 1 cup dry quinoa according to package instructions and set aside
3. Meanwhile, thinly slice eggplant (½ inch thick) and place it on a large baking rack, spray lightly with olive oil
4. Cook slices eggplant for about 10-15 mins at 400 until slightly golden
5. For the tomato sauce, start by sauteeing onions in olive oil for 5 mins on medium heat
6. Once onions are cooked tender, add garlic and sautee 2 more minutes
7. Add tomatoes, red pepper, half of basil, and salt and bring to a boil, then reduce to simmer
8. Allow tomatoes to cook for at least 10 mins and then smash them with a potato smasher (or place in blender until reach consistency you prefer).
9. Place about 1/2 of the cooked tomato sauce on the bottom of a large baking dish
10. In this order layer the following ingredients one at a time – eggplant slices, slice of mozzarella, quinoa, sauce, eggplant, quinoa, rest of sauce and top with shredded cheeses and basil
11. Bake covered with foil at 350 degrees for 30-40 mins