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Makes 6 servings.


  • 1 cup whole wheat pastry flour

  • 1 cup unbleached flour

  • 4 tsp. baking powder

  • ½ tsp. salt

  • 1/3 cup Earth Balance™ margarine, or oil

  • 1 Tbsp. egg replacer

  • ½ cup nut milk


  1. Combine dry ingredients together in a mixing bowl.

  2. Cut margarine into dry ingredients mixing until it is like course crumbs.

  3. Add nut milk a little at a time. Mix well but do not over mix.

  4. Fold dough onto itself 5-6 times then flatten to 1" thickness.

  5. Cut out biscuits.

  6. Bake at 450° for 15-18 minutes 

Per serving: 294 calories; 16g fat (47.0% calories from fat); 6g protein; 34g carbohydrate; 3g dietary fiber;
0mg cholesterol; 623mg sodium

Recipe from Paulette Bair.

Blueberry Muffins

These muffins are loaded with delicious, protective blueberries.

Makes 12 muffins


  • 1½ cups unbleached flour

  • 1½ cups barley flour

  • ¼ cup sugar or other sweetener

  • 2 teaspoons baking soda

  • ½ teaspoon salt

  • 1½ cups fortified non-dairy milk

  • 1/3 cup orange juice concentrate

  • 1 tablespoon seasoned rice vinegar

  • 2 tablespoons canola oil

  • 2 cups blueberries, fresh or frozen (best with fresh; frozen have lots of moisture, so drain well)


  1. Preheat oven to 350°F.

  2. Mix flours, sugar, baking soda and salt.

  3. In a large bowl combine milk, orange juice concentrate, vinegar and oil. Add flour mixture and stir just to mix.

  4. Stir in blueberries.

  5. Spoon batter into oil-sprayed muffin cups, filling to just below tops.

  6. Bake 25 to 30 minutes, until lightly browned and tops of muffins bounce back when pressed. They brown quickly. Remove from oven and let stand about 5 minutes, then remove from pan and cool on a rack. 

Recipe by Vesanto Mellina, M.S., R.D. from Healthy Eating for Life for Cancer Vesanto Melina

Breakfast Cookies


  • 1 cup Date Sugar

  • 2 cups unsweetened applesauce

  • 2 tablespoons egg replacer

  • 1 teaspoon vanilla

  • 2 cups whole wheat pastry flour

  • 1/2 teaspoon baking soda

  • 1/4 teaspoon ground ginger

  • 1/4 teaspoon ground nutmeg

  • 1 teaspoon cinnamon

  • 1/4 teaspoon ground cloves

  • 1/4 teaspoon salt

  • 1 cup old-fashioned rolled oats

  • 1/2 cup raisins

  • 1/2 cup pecans

  • 1/2 cup Craisins

  • 1/2 cup shredded coconut

  • 1/2 cup apricots, diced small

  • 1/2 cup dates, diced small


  1. Cream date sugar, applesauce, and vanilla together in mixing bowl.

  2. Stir in dry ingredient saving the fruit and nuts for last when other ingredients are blended.

  3. Bake at 350 to doneness that you like. 15-25 min.

Recipe from Paulette Bair

Good-For-You Waffles

(low-fat high-fiber)

In blender, whiz till coarsely ground:      

  • ½ c millet, quinoa, or buckwheat (or use ½ c whole grain cornmeal)

Add to blender:

  • 1 c beans (see tips below)

  • ½ t salt

  • 1 T oil

  • 2 T honey

  • 1 T vanilla

In 4 cup measure, put:                                  

  • 3½ c water         

Have ready: 

  • 4 c rolled oats

Add a small amount of the water to the blender, then add rolled oats one cup at a time, adding some of the water after each cup of rolled oats, ending with water.

Turn blender on and whiz ingredients for 30 seconds or until well blended.

Pour into preheated regular (not Belgian) waffle iron and bake at medium setting until waffle iron signals baking is complete. This takes under 3 minutes in my Cuisinart Classic Round Waffle Maker, but can be 8-10 minutes in some waffle irons.


  • Use canned garbanzos, drained; or use soaked garbanzos or soaked soy beans.

  • For 1 cup soaked beans, cover 1/3 c dry beans with cool water and let sit overnight at room temperature.

  • Beans can be soaked in advance, then drained, and frozen. Later, rinse them under hot water and add to the recipe.

  • If desired, add 1 t maple flavoring to the recipe.

  • If you don’t have soaked beans available, leave them out and use a total of 4 c water.

  • If you have okara as a byproduct of making soy milk, use 1 c okara and just 3 c total water.

Spelt Waffles with Blueberries

Based on a recipe from Engine 2 Diet by Rip Esselstyn, this is a hearty, satisfying waffle. It makes a good pancake too!


  • 2 c. spelt flour

  • 2 c. oat flour

  • 2 T. baking powder

  • 4 T. ground flax seed meal

  • ½ tsp. salt

  • 3½ c. soy milk

  • 4 T. applesauce

  • 2 T. honey or agave nectar

  • 1 T. vanilla extract

  • 2 c. blueberries


  • Preparation:

  1. Whisk flours, baking powder, flax seed meal and salt in a large bowl.

  2. In another bowl combine wet ingredients.

  3. Form a well in the center of the dry ingredients and add wet ingredients.

  4. Stir batter until dry ingredients are thoroughly moistened. Let rest 15 minutes.

  5. Fold in blueberries (or use as topping.)

  6. Cook 4-6 minutes depending on your waffle iron.

World's Finest Yummy Granola

Combine in a large bowl:

  • 9 cups rolled oats

  • 1-2 cups lg ribbon unsweetened coconut

  • 2/3 to 1 cup sunflower seeds

  • 1-2 cups almonds (chopped)

Mix well, spread on cookie sheets ½” thick. Bake at 200 F for 90 minutes, stirring every 30 minutes until golden and almost dry. Turn oven off and leave pans in oven to complete drying. (If desired, substitute rolled rye or barley for 2 cups rolled oats). 

Hint: Place pans of granola in oven on lowest setting and leave overnight. In the morning the granola is absolutely perfect with no stirring needed. A painless way to make granola, and no burning when you forget to stir! Store granola in air tight container.

Yields 10 servings



  • 2 ripe bananas

  • 1 c pitted dates

  • ½ c Water

  • 1½ tsp salt

  • 1 tsp vanilla

Helpful notes: If you like granola

  • Crunchy: Use 8 cups oats

  • Flaky: Use 10 cups oats

  • Wetter the mixture the chunkier (add banana)

  • Lots of sweetness from the bananas

  • Dates – nothing refined

  • No brown sugar or oil

  • Salt-preventive life-style not therapeutic

  • Have a good blender handy when you cook this way

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