I can’t eat chocolate at the moment because it gives me insomnia and other issues.  So, since I didn’t have carob chips, I decided to put carob powder in a cookie mix instead of cocoa powder.  They turned out well.  I really enjoyed them as well as my kids, and that’s saying something!

2013-01-20CarobCookies

Carob Cookies

  • 2/3 cup Butter*
  • 1 cup Sucanat
  • 2 Eggs, medium size
  • 1 tsp. Vanilla
  • 1 1/2 cup Whole Wheat Flour
  • 1/2 tsp. Sea Salt
  • 1/2 tsp. Baking Soda
  • 1/4 cup Carob Powder
  • 1/2 cup Nuts, chopped (optional)

Heat oven to 350 degrees F. Cream together butter, sucanat, eggs, and vanilla. Add flour, salt, baking soda, carob powder and mix well. Add nuts if desired. Drop dough by the tablespoon about two inches apart on a greased cookie sheet or parchment paper. Bake at 350 degrees F for 10-12 minutes. Cool for a minute or two before moving to a cooling rack. Enjoy!

Makes approximately 1 1/2 dozen cookies.

*Coconut oil can be used, but the cookies are much more flat.

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I’m a bit surprised that I didn’t post this simple recipe before. My older girls can both make this bread on their own with these instructions. Of course, they had hands-on instruction from me first, but it really is hard to get it wrong when following these directions. My husband made the bread pictured below. There are six basic ingredients to making this basic bread: water, flour, honey, oil, salt, and yeast:

2013-02-09-01WWBread-seventies
Whole Wheat Bread – Makes 4 loaves

  • 6 cups warm Water
  • 2 1/2 Tablespoon Yeast
  • 2/3 cup Honey
  • 2 Tablespoon Salt
  • 1/2 cup Oil (or half oil and half lecithin)
  • 14 – 16 cups Whole Wheat Flour* (fresh ground** is best)

Combine water, yeast, salt, oil, honey, and 8 cups flour. Mix for 2 minutes in Bosch or use a large mixer.

Add in flour a cup at a time until the dough pulls away from the sides of the mixer bowl. Increase the speed one notch when you hear the motor shift down. Mix for 10 minutes. Grease*** 4 loaf pans while waiting. Wipe off counter or table top and put a little oil or water on top and spread around.

When dough is done kneading, pull dough out of mixer onto greased/watered counter top.  It will be a bit sticky, hence the reason for the oil or water on the counter.  Use a little oil or water on your hands too as you handle the dough.  Cut dough into 4 equal pieces (this does not have to be perfect). Shape into a loaf shape. Place in loaf pans and then allow dough to rise**** 10-20 minutes until the top center of the dough rises just above the top of the pans. The loaves will fall if it rises too long. They will rise more in the oven.

Preheat your on to 350 degrees F and carefully put pans in the oven and bake for 30-35 minutes.

Remove pans from oven and remove bread from pans onto cooling rack. Place loaves on their sides to cool. For ease of slicing use an electric knife and slicing guide. Place in bags. Freeze extra loaves or share with others. Because the bread does not have preservatives in it, it will begin to mold after a few days (depending on your climate). Keep it in your freezer if you will not be using it within a couple of days. Do not refrigerate it as it will go stale quicker.

*The amount of flour you need depends on the humidity in the air where you live. It’s fairly dry in my climate, so you may need more than is recommended in this recipe.

**Fresh ground flour really is the best. It has more nutrients and just works better and looks better than store-bought flour. Sprouted wheat flour has even higher nutritional value. My friend, Linda, has a few videos about sprouting and dehydrating wheat if you’re more interested in learning about that. I’ve also been learning to make breads using natural yeast (aka sourdough). Using natural yeast makes bread more easily digested and healthier for you too! You can learn more about that here.

***I use butter to grease my pans.  Shortening is nasty stuff, and olive oil and coconut oil don’t seem to work as well because the sides and bottom still tend to stick with them.  A typical non-stick spray works well.

****I live at about 4000 sq. ft above sea level and dough raises faster at high altitudes, so you may need more or less time depending on where you live.

Updated: 9/19/2014

I enjoyed this recipe, though it is definitely more tart than the canned version of cranberry sauce. At least I know exactly what went into my cranberry sauce, and it had no refined sugars too!

Homemade Cranberry Sauce

  • 1 – 12 oz. package Whole Cranberries, washed (about 3 cups)
  • 1 cup Water (a few tablespoons less for jellied sauce)
  • 3/4 cup Honey

Bring water and honey to a boil in a medium saucepan. Add cranberries and bring to a boil again. Reduce heat and simmer for about 10 minutes. The skin of the cranberries will crack and you’ll get a popping sound now and again until they are mushy. Stir occasionally.

Chunky Cranberry Sauce: Put cranberry sauce into a bowl, cool to room temperature, then refrigerate until ready to serve.

Jellied Cranberry Sauce: Put cranberry sauce through a sieve into a bowl, use a spoon to push contents through, or use a blender to blend it up well. Cool to room temperature and then refrigerate until ready to serve.

This recipe is super yummy and kid approved! They can be made of raw ingredients, but even if they’re not 100% raw, these are still better than other less healthy cookie alternatives.


Raw Coconut Pomegranate Cookies

  • 1 cup Unsweetened Coconut, shredded
  • 2 cups Rolled Oats*
  • Dash Salt
  • 1/2 cup Nuts, chopped
  • 1 cup Coconut Oil
  • 1/2 cup Honey or Agave
  • 1 Tablespoon Vanilla
  • 1 cup Pomegranate Seeds

Mix dry ingredients together first. Add in coconut oil, honey, vanilla, and pomegranate seeds and literally mix it with your hands to incorporate the coconut oil. (The heat of your hands helps to soften the coconut oil.) Use a large spoon or cookie scoop and scoop cookie dough onto a glass plate. Put plate in the freezer for about 15 minutes to set the cookies. Enojoy! Make sure to store your cookies in the refrigerator or freezer…if they last that long!

*Rolled oats in the store are not raw, they are toasted. You need an oat roller and oat groats to get truly raw rolled oats or a supplier who sells raw oats.

This recipe is an alteration of a recipe from juliaintheraw.blogspot.com. The title and some ingredients have changed, but I give her credit for the foundation of the recipe.

These soft biscuits go well with just about any soup. I made these tonight to go with our Quinoa soup, and it was a perfect combo.

Baking Powder Biscuits

  • 2 cups Whole Wheat Flour
  • 1 tsp. Sea Salt
  • 1 Tbsp. Baking Powder
  • 1/2 cup Butter, cold
  • 3/4 cup Ice Water

Preheat oven to 450 degrees F. Mix all dry ingredients together in a medium-sized bowl. Cut in butter with a pastry cutter or two knives until incorporated well and in small pea-size pieces. Add in ice water until dough comes away from the sides of the bowl. On a floured surface, knead the dough lightly a few times and then roll out to 1/2 inch thickness. Cut with biscuit cutter or a regular mouth jar ring. Place on parchment-lined pan about 1/2 inch apart. Bake for 10-12 minutes. Remove from oven and serve warm or cool.