| Snack Foods |
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Crispy Sweetened Pecans
3-4 cups Crispy Pecans (recipe from Nourishing Traditions)
1 tsp Paprika
1 tsp Cumin
1 tsp Chili Powder
Salt to taste
¼ to ½ cup Maple Syrup
Sprinkle crispy pecans with paprika, cumin, chili powder, and salt. Pour maple syrup over them and bake until
syrup dried or bake for 30 minutes and let maple syrup dry.
Energy Bars
1 cup rolled oats
1 cup crunchy whole grain cereal (e.g. Ezekiel brand)
¼ cup whole sesame seeds
1 cup chocolate chips or carob pieces
1 ½ cup dried apricots or dried dates or dried cranberries, chopped into fine pieces
1 cup raisins (soaked for 4 hours in filtered water and drained)
1 cup raw wheat germ
1 Tbsp butter
1 cup brown rice syrup
1 cup peanut butter, almond butter or any other nut butter
2 tsp cinnamon
Grease a 9” X 13” pan and set aside.
Toast the rolled oats, cereal and sesame seeds in a 350° oven for a bout 10 minutes, stirring after 5 minutes (do
not let them brown). Move mixture to a larger mixing bowl. Add chopped dried fruit, raisings, wheat germ and
chocolate chips. Separate the dried fruit so they don’t stick together and mix all ingredients thoroughly.
In a saucepan over medium heat, melt butter and add brown rice syrup, stirring until bubbly. Mix in the peanut
butter and cinnamon. Quickly, pour contents of the saucepan over dry ingredients, quickly mix together and
transfer to the greased pan. Pat the mixture down and mold it to fill the pan. Refrigerate at least 4 hours. Cut
into bars.
Hungarian Easter Cheese
2 dozen eggs
½ tsp salt
1 tsp vanilla extract
2 qt milk
Beat eggs, salt, sugar and vanilla together in a large bowl. Heat the milk slowly in a large saucepan. Add the egg
mixture and stir well. Cook until the cheese comes together in a ball (10-30 min). Line a colander with a
cheesecloth and drain cheese for 2 hours. Mold curds into a bowl and refrigerate.
Sunflower Sesame Crackers
Presented by Valerie Howells at the February 2010 meeting
1 cup each of sunflower and sesame seeds
A little bit of water – about 1/4 cup
salt to taste (optional)
In a food processor (or by hand if you’re game), create a sort of flour from the sunflower seeds. It will take about 2-
3 minutes for the seeds to break down and turn into a more flour-like consistency, although it will be thicker and
heavier than regular flour. Add the sesame seeds (and salt, if desired) and pulse a few times (or mix in by hand)
and then slowly add water, stirring or pulsing until a thick paste forms that can be rolled out. Between two greased
pieces of baking (parchment) paper, roll out the paste as thinly as you can. Remove the upper piece of
parchment. Lightly score the batter into squares with a sharp knife, and sprinkle with salt and pepper/herbs if
you'd like.
Bake at 350 degrees until golden and crisp, about 20 minutes, Allow to cool thoroughly before gently breaking
into squares as scored.
Source: http://girlgoneprimal.blogspot.com/2010/02/recipe-sunflower-sesame-crackers.html
3-4 cups Crispy Pecans (recipe from Nourishing Traditions)
1 tsp Paprika
1 tsp Cumin
1 tsp Chili Powder
Salt to taste
¼ to ½ cup Maple Syrup
Sprinkle crispy pecans with paprika, cumin, chili powder, and salt. Pour maple syrup over them and bake until
syrup dried or bake for 30 minutes and let maple syrup dry.
Energy Bars
1 cup rolled oats
1 cup crunchy whole grain cereal (e.g. Ezekiel brand)
¼ cup whole sesame seeds
1 cup chocolate chips or carob pieces
1 ½ cup dried apricots or dried dates or dried cranberries, chopped into fine pieces
1 cup raisins (soaked for 4 hours in filtered water and drained)
1 cup raw wheat germ
1 Tbsp butter
1 cup brown rice syrup
1 cup peanut butter, almond butter or any other nut butter
2 tsp cinnamon
Grease a 9” X 13” pan and set aside.
Toast the rolled oats, cereal and sesame seeds in a 350° oven for a bout 10 minutes, stirring after 5 minutes (do
not let them brown). Move mixture to a larger mixing bowl. Add chopped dried fruit, raisings, wheat germ and
chocolate chips. Separate the dried fruit so they don’t stick together and mix all ingredients thoroughly.
In a saucepan over medium heat, melt butter and add brown rice syrup, stirring until bubbly. Mix in the peanut
butter and cinnamon. Quickly, pour contents of the saucepan over dry ingredients, quickly mix together and
transfer to the greased pan. Pat the mixture down and mold it to fill the pan. Refrigerate at least 4 hours. Cut
into bars.
Hungarian Easter Cheese
2 dozen eggs
½ tsp salt
1 tsp vanilla extract
2 qt milk
Beat eggs, salt, sugar and vanilla together in a large bowl. Heat the milk slowly in a large saucepan. Add the egg
mixture and stir well. Cook until the cheese comes together in a ball (10-30 min). Line a colander with a
cheesecloth and drain cheese for 2 hours. Mold curds into a bowl and refrigerate.
Sunflower Sesame Crackers
Presented by Valerie Howells at the February 2010 meeting
1 cup each of sunflower and sesame seeds
A little bit of water – about 1/4 cup
salt to taste (optional)
In a food processor (or by hand if you’re game), create a sort of flour from the sunflower seeds. It will take about 2-
3 minutes for the seeds to break down and turn into a more flour-like consistency, although it will be thicker and
heavier than regular flour. Add the sesame seeds (and salt, if desired) and pulse a few times (or mix in by hand)
and then slowly add water, stirring or pulsing until a thick paste forms that can be rolled out. Between two greased
pieces of baking (parchment) paper, roll out the paste as thinly as you can. Remove the upper piece of
parchment. Lightly score the batter into squares with a sharp knife, and sprinkle with salt and pepper/herbs if
you'd like.
Bake at 350 degrees until golden and crisp, about 20 minutes, Allow to cool thoroughly before gently breaking
into squares as scored.
Source: http://girlgoneprimal.blogspot.com/2010/02/recipe-sunflower-sesame-crackers.html