My cousins, Andrea and Kyle, had an adoption fundraiser last Friday and Saturday. It was a yard sale and a bake sale, so I made the Oatmeal Cranberry cookies with spelt flour instead of wheat flour and dark chocolate chips instead of cranberries. I, also, made Lemon Blueberry Bread and Banana Bread. I found both of the recipes on Pinterest, and didn’t change anything about them, so here are the links to those recipes.
The Lemon Blueberry Bread is super delicious, and a full on sugar attack. The Banana Bread does not have any sugar or oil in it. Instead those are replaced with unsweetened applesauce and honey. I hope you enjoy them as much as I do.
My favorite part about being a Shelf Reliance Independent Consultant is experimenting with the food. Today, I made frozen yogurt using my food storage! And, it didn’t take any time at all. Shelf Reliance sells freeze dried yogurt bites in seven different flavors: vanilla, strawberry, cherry, orange, pomegranate, passion fruit, and blueberry. And they’re on sale this month. Let me know if you’re interested in buying some.
They’re absolutely wonderful to snack on in their freeze dried state, but if just add a little water, you’ve got yogurt! One of the best things about the freeze dried yogurt bites is that the probiotics go dormant when they are frozen, and wake back up when you rehydrate them, which includes just eating them as is.
To make the frozen yogurt, pick your favorite flavor, and add 2 ½ tablespoons of water per cup of yogurt bites. Let them rehydrate for about 5-10 minutes, and then mix. If you think there are still too many yogurt bites that didn’t rehydrate, add more water in ½-1 tablespoon increments until you are satisfied, but be careful not to add too much water, or you’ll have really thin yogurt. At this point, not all of the yogurt bites need to be rehydrated, the mixture can be a little lumpy still. Chill the mixture for about 30 minutes. When that’s done, mix it again to get rid of all the lumps. Then follow the instructions on your ice cream maker, and you’ll have a great treat straight from your food storage!
I’ve found that two cups of yogurt bites and 5 tablespoons of water make the perfect amount for one person. Try adding some freeze dried berries while you’re at it.
These cookies are so delicious and healthy for you, too. I found this recipe by Kathleen Major when I was searching for some lactation cookies to help Leah through a growth spurt. I changed a few things, and this is what I came up with.
1 ½ C flour
1 t baking soda
1 t cinnamon
1 t salt
¾ C peanut butter
½ C butter, softened
1 C honey
2 t vanilla
3 T brewer’s yeast
1 C flax
1/3 C water
2 large eggs
2 C craisins
1 3/4 C oats
Preheat oven to 350°F. Combine flour, baking soda, cinnamon and salt in a bowl. In a large bowl, beat peanut butter, butter, honey, vanilla, brewer’s yeast, flax and water until creamy. Mix in eggs. Gradually beat in flour mixture. Mix in craisins. Add oatmeal slowly, mixing along the way. Place balls of dough onto greased cookie sheet. Press down each ball lightly with a fork. Bake for about 12 minutes.
The oatmeal provides iron and fiber. The brewer’s yeast provides B-vitamins, selenium, and chromium. Chromium is a trace mineral that many people are deficient in. It helps maintain blood sugar levels, and some people believe it helps with morning sickness. Flax provides omega-3 and fiber. These cookies rock! I got my milled flax and brewer’s yeast from Sunflower market. You can get them at any health food store.
My favorite thing about these cookies is that you get all of those vitamins, minerals, and nutrients from whole foods, which means that they are easier for your body to digest, and there is less of a chance that you will dispose of them before using them all up. On top of that, I’ve been munching on these for a few days now, and I don’t feel the slightest bit sick from them. I can eat as many of these as I want, and it’s good for me.