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Bring organic goodness to breakfast, lunch, dinner, and dessert. At Nature’s Path we see ourselves as a slightly quirky, independent, sustainably-driven, certifiably organic friend. A friend that brings you fresh ideas for living a nourishing life. And what better way for us to do that, than to share some of our favorite recipes with you. We’re proud of the foods we make – they’re a true demonstration of how tasty food can be when you keep it clean as nature intended. Foods grown and made without synthetic pesticides and fertilizers mean less pollution in our world and also on your plate. Growing up on an organic farm, I learned a lot about caring for the land and the importance of good stewardship. As my father Rupert used to say, “Always leave the earth better than you found it.” Those wise words flavor everything we do here at Nature’s Path. I trust you’ll taste the difference. Bon appétit!

Arran Stephens, Founder & CEO, Nature’s Path Foods

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Whole grain goodness is for everyone. Our specialty at Nature’s Path has always been “everything whole grain”. For over thirty years we’ve been mastering the art of whole grain baking with cereals, snack bars, and waffles loaded with whole grain nutrition and wholesome goodness. What many people are surprised to discover is that whole grain can also be gluten free. That’s right. We bake cereals with basic gluten-containing grains like barley rye, oats, wheat, Kamut™, spelt, bulgur and triticale. But we’re also proud to offer gluten free whole grain goodness by using gluten free whole grains like: • Buckwheat • Sorghum • Flax

• Quinoa • Amaranth • Teff

• Millet • Brown Rice • Whole Grain Corn

Did you know that of the 128 innovative products we currently make, about 20% are Certified Gluten Free? And of course, if you’re going to go gluten free, there’s no healthier choice than organic gluten free. Look for our gluten free flag throughout this book for innovative ideas to boost the taste and nutrition of your gluten free meals.

Badges of Honor VER F ED

We don’t like to just throw around terms like organic, whole grain, non-GMO and gluten free. Instead, we seek independent third party testing so you can rest assured that the foods you’re eating are certified organic, certified gluten free, non-GMO verified and approved by the Whole Grain Council. The seals we earn are proudly displayed so that you know what’s in your food and are empowered to make the best choices when it comes to feeding your family. 

Nature’s Path founder, Arran Stephens, at work in his beloved vegetable garden.

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Contents Preface . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .1 bREAKfAST

Ancient Grains Granola Banana Smoothie . . . . . . . . . . . . . . . . . . . . . . .7 Baked Blueberry Pancakes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .9 Cinnamon Oatmeal Pancakes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .11 Double Berry Belgian Waffles . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .13 European-Style Fruit and Oatmeal Muesli . . . . . . . . . . . . . . . . . . . . . .15 Hot Oatmeal Raisin Bars . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .17 Instant Hemp Oatmeal Pancakes. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .19 Layered Granola, Yogurt, and Fruit Breakfast . . . . . . . . . . . . . . . . . . .21 Maple Walnut Whole “Grainola” . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23 Optimum Power® Oat and Yogurt Breakfast Bars . . . . . . . . . . . . . . 25 Orange-Scented Goji Berry Scones. . . . . . . . . . . . . . . . . . . . . . . . . . . . . .27 SmartBran™ Fruit & Flax Muffins. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 29 4

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Apple, Celery and Ancient Grains Granola Salad . . . . . . . . . . . . . . .31 Asian Slaw with Peanut Sauce Sesame “Croutons” . . . . . . . . . .33 Black Bean Salad with SmartBran™ Mediterranean Salad Toss. . . . .35 Flax Plus® Sweet Potato Casserole with Yogurt & Pineapple . . . .37 Grilled Mozzarella Sun-Dried Tomato Sandwiches . . . . . . . . . .39 Heritage® Lentil Loaf . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .41 Heritage® Stuffed Portobellos . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .43 Heritage® Tomato and Basil Salad . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .45 Mesa Sunrise® Black Bean Casserole . . . . . . . . . . . . . . . . . . . . . . . .47 Mesa Sunrise® Skillet Corn Pudding . . . . . . . . . . . . . . . . . . . . . . . . .49 Provencal Vegetable Soup with Crisp Parmesan “Toasts” . . . . . .51 Puffed Rice Tabouli . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .53 Roasted Corn and Black Bean Chili . . . . . . . . . . . . . . . . . . . . . . . . . .55 SmartBran™ Curried Squash Soup. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .57 SmartBran™ Mediterranean Salad Toss. . . . . . . . . . . . . . . . . . . . . . . . . .59 SmartBran™ Sweet Potato Casserole . . . . . . . . . . . . . . . . . . . . . . . . . . . .61 Spinach and Feta Pie . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .63


DESSERTS + SNACKS

Ancient Grains “Gruffles”. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 65 Baked Waffle “Fries” . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 67 Banana Maple-Pecan Pudding . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 69 Chocolate Pudding Koala Crisp® Pie . . . . . . . . . . . . . . . . . . . . . . . . . 71 Cran-Apple Gorilla Munch® Crisp . . . . . . . . . . . . . . . . . . . . . . . . . . . 73 Crispy Rice Peanut Butter Cookies . . . . . . . . . . . . . . . . . . . . . . . . . . . 75 Flax Plus® Berry Banana Smoothie . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 77 Garlicky Waffle Chips with Roasted Red Pepper Hummus . . . . . 79 Granola Strawberry Parfait. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 81 Hemp Plus® Granola Chocolate Crunch. . . . . . . . . . . . . . . . . . . . . . . . . 83 Heritage® Apple Cake. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 85 Optimum® Slim Curried Party Mix. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 87 SmartBran™ Apple-Cranberry Crumble. . . . . . . . . . . . . . . . . . . . . . . . . 89 SmartBran™ Pumpkin Pie. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 91 SmartBran™ Whole Wheat Raisin Cookies. . . . . . . . . . . . . . . . . . . . . . .93 Sunrise™ Vanilla Cookies with Blueberries . . . . . . . . . . . . . . . . . . . 95 Sunrise™ Pumpkin Cranberry Muffins . . . . . . . . . . . . . . . . . . . . . . . 97 At Nature’s Path we recommend you use organic ingredients whenever possible. These recipes were created especially for Nature’s Path® by Lorna Sass, award-winning cookbook author of “Whole Grains, Every Day, Every Way” and “Whole Grains for Busy People”. = Gluten free recipe

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Ancient Grains Granola Banana Smoothie Here’s a great way to use very ripe bananas. Peel and cut them into chunks, then store in the freezer for that moment when you have a yen for a healthy, whole grain smoothie. 2/3 cup ����������Apple Juice, plus more if needed 1 ��������������������Ripe Banana, cut into chunks and frozen ½ cup ����������Frozen Raspberries ½ cup ����������Ancient Grains Granola* 2 ��������������������Ice cubes 1. Pour juice into blender. 2. Add frozen banana chunks, raspberries, Ancient Grains Granola*, and ice cubes. 3. Blend well, about 20 seconds. If mixture is too thick, blend in more apple juice. 4. Pour into glass and enjoy. 7

MAKES 1 G E NE ROUS CUP *Kirkland Signature by Nature’s Path Organic Ancient Grains Granola with Almondsˆˆ

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Baked Blueberry Pancakes Without gluten acting as a binding agent, pancakes can be a bit fragile to flip over. We’ve solved that challenge by baking them. This recipe makes a big batch since these pancakes keep well and are great for breakfast on-the-go. 3 ½ cup . . . Nature’s Path® Crispy Rice Cereal 1 ½ cup . . . Gluten Free Old-Fashioned Oatmeal ½ cup . . . . . Sugar ½ cup . . . . . Sunflower Seeds, raw, unsalted 1/3 cup . . . . . Dried Blueberries 2 tsp. . . . . . . Gluten Free Baking Powder ½ tsp. . . . . . Baking Soda ½ tsp. . . . . . Ground Cinnamon ½ tsp. . . . . . Salt Egg Replacer equivalent to 2 large eggs 2 1/4 cup . . . Buttermilk, (well-shaken) plus more if needed 2 tbsp. . . . . Safflower Oil 1. Set one rack in center and another below it. Preheat oven to 350°F. Line two large baking sheets with parchment paper. 2. Place Crispy Rice Cereal in bowl of food processor and grind into flour. Transfer to a large bowl. Stir in oatmeal, sugar, sunflower seeds, dried blueberries, baking powder, baking soda, cinnamon, and salt. 3. In processor, blend egg replacer, buttermilk, and oil. With a fork, stir liquid into dry ingredients just enough to create a lumpy batter. Do not over-stir! 4. Set a heaping tbsp. of batter per pancake onto parchment. As you go, flatten each with back of spoon into 3-inch circles. If batter is too thick, stir in additional buttermilk as needed. 5. Bake until golden brown around the edges, 30 to 40 minutes. Gently peel from paper and serve hot. 6. Refrigerate leftover pancakes for up to 5 days or freeze for up to 3 months. Reheat them in a microwave or toaster oven. MAKES AbOUT 18 , 4 - iNCh PANC AKES

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Cinnamon Oatmeal Pancakes With the raisins and cinnamon already included, a pouch of hot oatmeal offers a ready base for a quick, healthy-start breakfast pancake. For a vegan version, use soy milk instead of dairy. 1 pouch ������Nature’s Path® Apple Cinnamon Instant Hot Oatmeal, uncooked 1/3 cup ����������Whole Wheat Flour 1/2 tsp. ����������Baking Powder Pinch �����������Salt 1/3 ­- 1/2 cup ����Milk ����������������������Vegetable Oil for skillet ����������������������Maple Syrup, Honey, or Fresh Fruit, for serving 1. Empty contents of oatmeal pouch into medium sized bowl. Separate any stuck-together raisins. Mix in flour, baking powder, and salt. 2. Stir in 1/3 cup milk and let sit for 2 minutes. Stir in more milk if batter becomes very thick. 3. Heat a griddle or large nonstick skillet over medium heat. Brush lightly with oil. Drop 1/8 cup (2 tbsp.) batter per pancake onto griddle, allowing space for spreading. Cook until tops are dry around edges and bottoms are lightly browned. 4. For best results, shove thin spatula under entire pancake to flip. Continue cooking until second side is lightly browned and pancakes are cooked in center. Serve immediately with your choice of pancake toppings. Makes 7 small pancakes

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Double Berry Belgian Waffles You can bake the quickly assembled batter in a standard waffle iron, but there’s something about the shape of a Belgian waffle iron that makes them especially elegant. The berries in the Nature’s Path® cereal and the strawberries in the yogurt give the waffles a fruity flavor and dots of bright red. Egg Replacer equivalent to 2 large eggs 1 cup ������������Strawberry Yogurt 1/3 cup ����������Water 2 tbsp. ��������Vegetable Oil 2 tbsp. ��������Honey or Agave Syrup 1 cup ������������Nature’s Path® Flax Plus® Red Berry Crunch 1 1/2 cup ������Whole Wheat Pastry Flour 2 tsp. ������������Baking Powder 1/2 tsp. ����������Baking Soda 1/4 tsp. ����������Salt 1. In a medium bowl, lightly beat egg replacer. Thoroughly blend in yogurt, water, oil, and honey. Add Flax Plus, crushing flakes in your hands as you go. Stir well. Set aside for 10 minutes. 2. Meanwhile, in another bowl, combine flour, baking powder, baking soda, and salt. Stir dry ingredients into yogurt mixture. 3. Heat Belgian waffle iron according to manufacturer’s instructions. If waffle iron isn’t nonstick, lightly brush top and bottom with oil. 4. Spoon about 1/4 batter onto waffle iron, and bake until golden brown, about 5 minutes. Gently transfer to a plate and serve immediately. Alternatively keep warm in an oven set to 200°F. Proceed with remaining batter. 5. Extra waffles may be frozen in a well-sealed container for up to 4 months. Makes 4 waffles

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European-Style Fruit and Oatmeal Muesli Traditional muesli is made with rolled oats and dried fruit and soaked overnight. By using instant oats and fresh fruit, your muesli is ready to eat in just minutes. 2 pouches Nature’s Path® Flax Plus® Instant Hot Oatmeal, uncooked 1 cup ������������Low-Fat Vanilla Yogurt 3/4 cup ����������Green or Red Seedless Grapes, halved 1 ��������������������Large Apple, grated, or 3/4 cup Chunky Applesauce 1/3 cup ����������Toasted Walnuts, chopped 1. Mix all ingredients together in a medium sized bowl. 2. Let sit for 10 minutes, or cover and refrigerate for up to 2 days. Serves 3

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Hot Oatmeal Raisin Bars These spice-scented oatmeal bars make a good alternative to a bowl of steaming hot oatmeal, especially when you need a nutritious breakfast on the run. Walnuts add a pleasing crunch to the silken texture created by the oatmeal-based batter. 4 pouches Nature’s Path® Multigrain Raisin Spice Instant Hot Oatmeal, uncooked ½ cup ��������Whole Wheat or Spelt Flour ½ tsp. ����������Baking Soda ½ tsp. ����������Baking Powder ½ tsp. ����������Ground Cinnamon 1/4 tsp. ����������Salt 1/3 cup ����������Packed Brown Sugar 4 oz. ������������(1 stick) Butter, at room temperature, plus more to grease pan Egg Replacer equivalent to 2 large eggs ½ cup ��������Applesauce, unsweetened ½ cup ��������Walnuts, chopped 1. Set oven rack in bottom third of oven and preheat oven to 350°F. Butter an 8-inch or 9-inch square pan. 2. In a large bowl, combine oatmeal, flour, baking soda, baking powder, cinnamon, and salt. 3. In another bowl, use a fork to mash brown sugar into butter. Then use a rubber spatula to blend thoroughly. Blend in egg replacer and applesauce. 4. Stir wet ingredients and walnuts into dry ingredients until all flour is absorbed. 5. Transfer batter to prepared pan and smooth off top. Bake for 10 minutes. Rotate pan. Continue baking until browned around edges and top bounces back when gently pressed, 15 to 20 minutes. 6. Set on a rack to cool completely. Run a knife along the edges. Cut cake in half. Then cut each half into 8 bars. Store in a well-sealed container for up to 5 days Makes 16 bars

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Instant Hemp Oatmeal Pancakes These pancakes are a snap to make. The instant oats dissolve in the liquid, leaving just a pleasing hint of texture. The addition of hemp ratchets up the protein and Omega-3 and Omega-6 essential fatty acids. Egg Replacer equivalent to 1 large egg 2/3 cup ����������Buttermilk, well-shaken 2 pouches Nature’s Path® Hemp Instant Hot Oatmeal, uncooked 1/8 tsp ����������Baking Soda 1/2 tsp ����������Vegetable Oil ����������������������Maple syrup, Honey, or Preserves, for serving 1. In a medium bowl, lightly beat egg replacer. Blend in buttermilk. Stir in oatmeal and baking soda. 2. Let sit for 2 minutes. 3. Meanwhile, heat a heavy griddle or large, nonstick skillet over medium heat. Brush a light film of oil on top. When oil sizzles, ladle on 1/8 cup (2 tbsp.) batter per pancake, allowing space for spreading. Cook until tops are dry around edges and bottoms are speckled golden brown. 4. For best results, shove thin spatula under entire pancake to flip. Continue cooking until second side is speckled brown and pancakes are cooked in center. Serve immediately with syrup, honey, or preserves. Makes 8 Small pancakes

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Layered Granola, Yogurt, and Fruit Breakfast It’s often said that we eat first with our eyes, a perfect case for serving breakfast as a simply prepared, layered parfait. What a beautiful way to start the day, especially with the bonus of complete protein provided by the hemp granola. 1 cup ����������Low-Fat Yogurt 1 - 2 tbsp. ��Honey 1/4 tsp. ����������Ground Cinnamon 1/8 tsp. ����������Ground Cardamom (optional) 1 ��������������������Medium Banana, sliced 1 cup ����������Nature’s Path® Hemp Plus® Granola 1 cup ����������Fresh or Frozen Blueberries 1. In a bowl, combine yogurt, honey to taste, cinnamon, and cardamom (if using). Gently stir in banana slices, reserving 4 for garnish. 2. In bottoms of four 8-ounce glasses, place 2 tbsp. blueberries. Set 2 tbsp. granola on top, then spoon on 3 tbsp. yogurt mixture. Repeat with a second layer of blueberries, granola, and yogurt. Top with remaining granola and garnish with a slice of banana. Serves 4

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Maple Walnut Whole “Grainola” Here is a couldn’t-be-easier, gluten free granola. Because it’s based on Nature’s Path’s already baked gluten free cereal flakes rather than uncooked rolled oats, it takes only 30 minutes in the oven. 2 cups. . . . . Nature’s Path® Mesa Sunrise® Cereal 2 cups. . . . . Nature’s Path® Fruit Juice Sweetened, Corn Flakes 1 cup. . . . . . Walnuts, chopped ½ cup . . . . . Coconut, shredded, dried and unsweetened, (optional, but very delicious) 1/3 cup . . . . . Maple Syrup (dark amber has the most flavor) 3 tbsp. . . . . Safflower Oil, plus 1/4 tsp. for preparing pan 1/8 tsp. . . . . . Salt 2 tsp . . . . . . Pure Vanilla Extract, gluten free if it’s pure ½ cup . . . . . Dried Cranberries 1. Set rack in center and preheat oven to 250°F. Lightly brush a large, lipped baking sheet with oil. 2. In a large bowl, combine Mesa Sunrise Cereal, Corn Flakes, walnuts, and coconut (if using). 3. In a small saucepan, combine maple syrup, oil, and salt. Set over low heat until hot, about 3 minutes. Turn off heat and stir in vanilla. 4. Gradually pour maple syrup mixture over cereal flakes while stirring. Continue stirring until flakes are evenly coated. 5. Spread mixture evenly on prepared pan. Bake 15 minutes. Stir, then rotate pan back to front. Continue baking until flakes feel dry to the touch and some flakes are lightly browned, about 15 minutes more. 6. Set baking sheet on a rack to cool. Stir to hasten cooling and prevent sticking. When cool, transfer to a storage container or zipper-topped plastic bag. Stir in cranberries. Store at room temperature for up to 2 weeks or refrigerate for up to 2 months. MAKES 1 QUART

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Optimum Power® Oat and Yogurt Breakfast Bars Chock full of health-promoting goji berries, sunflower and pumpkin seeds, these whole grain breakfast bars make an ideal snack or breakfast on-the-run. The acid in the yogurt reacts with the baking soda to give them a light texture and pleasing crumbliness. 3 pouches Optimum® Cinnamon, Blueberry Oatmeal, uncooked 1 cup ����������Whole Wheat Pastry Flour, plus 2 tsp. additional for preparing pan 1/3 cup ����������Brown Sugar, packed 2 ½ tsp. ������Baking Powder ½ tsp. ����������Baking Soda ½ tsp. ����������Salt Egg Replacer equivalent to 1 large egg 1 1/3 cup ������Vanilla Yogurt 1/4 cup ��������Vegetable Oil, plus more for greasing pan ½ cup ��������Sunflower Seeds, raw, unsalted 1/3 cup ����������Dried Goji Berries or Currants 2 tbsp. ��������Pumpkin Seeds, raw, unsalted 1. Set rack in center and preheat oven to 375°F. Brush oil on 9-inch square pan and dust with flour. 2. In a large bowl, combine instant oatmeal, flour, brown sugar, baking powder, baking soda, and salt. 3. In a small bowl, beat egg replacer. Blend in yogurt and oil. 4. Reserve 2 tbsp. sunflower seeds and add remainder to dry ingredients, along with liquid and goji berries. Mix just until flour is absorbed; do not over mix. 5. Transfer batter to prepared pan. Smooth off top and scatter on reserved sunflower and pumpkin seeds. Very gently press them into batter. 6. Bake 9 minutes. Rotate pan. Continue baking until edges are golden and begin to pull away from sides of pan, and cake tester inserted into center comes out dry, 7 to 8 minutes longer. 7. Set pan on rack to cool. Cut in half, then cut each half into 4 or 5 bars. Store in a tightly sealed container and refrigerate for up to 5 days or freeze for up to 4 months. Makes 8 to 10 bars

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Orange-Scented Goji Berry Scones Orange zest is the secret ingredient here, scenting these easy-to-prepare golden scones. Health-promoting goji berries are rich in antioxidants and have been used by Chinese herbalists for thousands of years. You can substitute with raisins, dried cranberries, or dried currants, if you prefer. 1 cup ����������Nature’s Path® Millet Rice™ 1 ½ cup ������Whole Wheat Pastry Flour, plus 2 to 3 tbsp. more for kneading dough ¼ cup ��������Brown Sugar, packed 2 tsp. ������������Baking Powder 1 tsp. ������������Baking Soda ¼ tsp. ����������Ground Cardamom 1/8 tsp. ����������Sea Salt 4 oz. ��������������Butter, (1 stick) chilled, cut into bits 1/3 cup ����������Dried Goji Berries, coarsely chopped ����������������������Zest of 1 Large Orange ¼ - 1/3 cup ����2% Milk 1. Set oven rack in middle and preheat oven to 425°F. Line a baking pan with parchment paper. 2. Place Millet Rice in a large bowl and crush flakes into uneven bits with your hands. Stir in flour, sugar, baking powder, baking soda, cardamom, and salt. 3. Use a pastry blender or your fingers to work butter into flour until pieces of butter are pea-sized. Stir in goji berries, orange zest, and enough milk to create a dough that sticks together when pressed. 4. Turn dough onto a generously floured surface. Knead dough until no longer sticky, sprinkling additional flour on surface as needed. Shape into a disc 1/2-inch thick. Use a sharp knife to cut into quarters. Cut each quarter in half. 5. Transfer scones to prepared pan and bake for 7 minutes. Rotate pan and continue baking until tops feel firm when gently pressed, 7 to 9 more minutes. 6. Transfer to a cooling rack. Eat warm or at room temperature, or freeze in a well-sealed container for up to 3 months. Makes 8 scones

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SmartBran™ Fruit & Flax Muffins If you’re wanting to boost the fiber in your diet, these fruit-sweetened vegan muffins are for you. Each one packs in 5 grams of dietary fiber and 4 grams of protein. Great for breakfast or a healthy snack. 1 1/4 cup ������SmartBran™ Cereal 1 3/4 cup ������Unsweetened Apple Juice 1 cup ����������Whole Wheat Flour 1 cup ����������Unbleached White Flour 1 tbsp. ��������Baking Powder 1/2 tsp. ����������Baking Soda 1 tsp. ������������Ground Cinnamon 1/8 tsp. ����������Ground Allspice or Cardamom 1/4 tsp. ����������Sea Salt 5 tbsp. ��������Nature’s Path® Flax Plus® Flaxseed Meal (or grind 3 tbsp. of whole flaxseed) 1/3 cup ����������Vegetable Oil (plus more for greasing muffin tins) 1/3 cup ����������Maple Syrup 1 tsp. ����������Vanilla Extract 1 cup ����������Dried Cranberries, Blueberries, or Raisins 1. Set rack in center and preheat oven to 400°F. 2. In a small bowl, stir SmartBran™ into 1 cup juice and set aside for 10 minutes to soften. 3. Meanwhile, in a large bowl, combine whole wheat and white flours, baking powder, baking soda, cinnamon, allspice, and salt. 4. Grease 12 standard muffin tins with oil. 5. In a medium bowl, beat flax meal with remaining 3/4 cup apple juice until thick and viscous, about 1 minute. Blend in oil, maple syrup, and vanilla. Add SmartBran™ with unabsorbed juice and beat for 30 seconds. Pour liquid and cranberries into dry ingredients. Stir until just blended; do not over mix. 6. Divide batter among muffins tins. Bake for 7 minutes. Rotate muffins tins front to back. Continue baking until muffins spring back to a gentle touch and a cake tester inserted into the centers comes out clean, 8 to 10 minutes longer. 7. Cool on a rack for 10 minutes. Run a knife along edges and un-mold. Cool to room temperature and eat within a few hours, or freeze in a well sealed container for up to 4 months. MAKES 12 muffins

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Apple, Celery and Ancient Grains Granola Salad This crisp, crunchy, colorful side salad makes a festive and unusual alternative to mixed greens. It’s also a welcome addition to a buffet table. Granny Smiths are the apples of choice since they don’t brown after dicing. 1/4 cup ��������Olive Oil 3 tbsp. ��������Lemon Juice, freshly squeezed, plus more to taste 1 tsp. ����������Mustard (well-rounded) 1/8 tsp. ����������Salt 3 ��������������������Granny Smith Apples (about 1 1/2 lbs), cored and diced 1 1/2 cup ������Celery, chopped 1 cup ����������Ancient Grains Granola* 1/2 cup ��������Raisins 3 tbsp. ��������Basil or Parsley, fresh, chopped, for garnish (optional) 1. Combine oil, lemon juice, mustard, and salt in bottom of large salad bowl. 2. Add apples, celery, Ancient Grains Granola*, and raisins to bowl. 3. Toss well to distribute dressing. Add more lemon juice, if desired. 4. Garnish with basil or parsley, if you wish. 5. Serve immediately or cover bowl and refrigerate for up to 24 hours. MAKES 8 side - dish portions *Kirkland Signature by Nature’s Path Organic Ancient Grains Granola with Almonds

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Asian Slaw with Peanut Sauce Sesame “Croutons” Because it contains protein-rich edamame and waffle croutons made of whole grain flour, this zesty slaw is nutritious enough to serve for a light lunch or supper. The slaw also makes an interesting substitute for a side-salad. For the “Croutons”:

4 . . . . . . . . . . Mesa Sunrise® or Home Style waffles, defrosted 2 tbsp. . . . . Safflower or other Taste-Free Vegetable Oil 1 ½ tbsp. . Toasted Sesame Oil 1 1/4 tsp. . . . Japanese Soy Sauce 1 tsp. . . . . . Sesame Seeds (black sesame seeds are nice!)

For the PeAnut sAuCe:

½ cup . . . . . Peanut Butter, at room temperature 1/3 cup . . . . . Hot Water 1/3 cup . . . . . Cilantro, chopped 1 tbsp. . . . . Gluten Free Soy Sauce, plus more to taste 2 tsp. . . . . . Ginger, minced 1/4 tsp. . . . . . Garlic Powder 2 tbsp. . . . . Lime juice, freshly squeezed

For the slAW:

6 cups. . . . . Chinese, Napa, or Green Cabbage, shredded 2 cups. . . . . Edamame, frozen shelled, cooked 1 cup. . . . . . Carrots, grated ½ cup . . . . . Scallion Greens, thinly sliced 4 - 6 . . . . . . . Cilantro Sprigs, optional 1. To make croutons, set rack in center and preheat oven to 425°F. Cut each waffle into four strips. Rotate 45 degrees and cut into 4 strips to create 16 pieces. 2. In a large bowl, combine vegetable oil, sesame oil, soy sauce, and sesame seeds. Add waffle cubes and toss to coat. Spread out on a cookie sheet and bake until browned, 7 to 8 minutes. Transfer to a rack to cool. 3. In same large bowl used for croutons, combine cabbage, edamame, carrots, and scallion greens. Just before serving, toss in dressing. Add more soy sauce, if needed. 4. To serve: Divide among 4 or 6 bowls. Top each portion with croutons. Garnish with a sprig of cilantro, if you wish.

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Black Bean Salad with SmartBran™ Mediterranean Salad Toss A quickly assembled salad that is glorious to behold, thanks to its slivers of purple cabbage and flecks of carrot against the backdrop of black beans. The SmartBran™ Salad Toss is a fiber-packed condiment that can be used instead of croutons. 1 can ������������Black Beans, (15 oz.) drained 1 1/2 cup. ����Carrots, finely chopped 1 1/2 cup ������Red Cabbage, finely chopped 1/3 cup ����������Sun-Dried Tomatoes (oil-packed), finely chopped 1/4 cup ��������Olive Oil or Oil from Sun-Dried Tomatoes 1 1/2 tbsp. ��Balsamic Vinegar 1/2 tsp. ����������Prepared Mustard 1/2 tsp. ����������Salt, or to taste 1/4 cup ��������SmartBran™ Mediterranean Salad Toss (see recipe later in this book) 1. In a bowl or storage container, combine black beans, carrots, red cabbage, and sun-dried tomatoes. 2. Prepare dressing by blending oil, vinegar, mustard, and salt in a small bowl or jar. 3. Pour dressing over salad and toss to coat. Adjust seasonings. Garnish each portion with Mediterranean Salad Toss. Refrigerate for up to 4 days. SE RVES 4

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Flax Plus® Sweet Potato Casserole with Yogurt and Pineapple Here’s a traditional holiday side dish made even more festive with the addition of bright yellow pineapple chunks and elegant, crunchy pecans. The yogurt adds creaminess and a touch of tang. 4 ��������������������Sweet Potatoes, medium sized, scrubbed 1 1/2 cups ����Nature’s Path® Flax Plus® Pumpkin Raisin Crunch 1 cup ����������Pineapple in unsweetened pineapple juice 1 cup ����������Plain Yogurt 1 cup ����������Pecan Halves 1/2 tsp. ����������Vegetable Oil for preparing pan 1. Set a rack in center and preheat oven to 375°F. Set potatoes on baking tray and bake until tender, about 1 hour. 2. Meanwhile, in a large bowl combine Nature’s Path Flax Plus cereal with pineapple (including juice) and set aside. 3. When potatoes are done and cool enough to handle, scrape flesh from skins. Discard skins and mash flesh. Add flesh and yogurt to cereal. 4. Set aside 12 pecan halves. Coarsely chop remaining pecans. Add to potato mixture and stir until thoroughly blended. 5. Grease 9-inch square pan lightly with oil. Transfer mixture to pan and smooth off. 6. Arrange pecan halves decoratively on top. MAKES 8 SE RVINGS

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Grilled Mozzarella Sun-Dried Tomato Sandwich Waffles make a great substitute for bread. Called “Panini” in Italian, these melted cheese sandwiches are easy to make at home. Serve them with mesclun tossed in a balsamic vinaigrette for lunch or a light supper. 2 . . . . . . . . . . Slices Mozzarella, smoked or fresh 2 . . . . . . . . . . Nature’s Path® Mesa Sunrise® or Home Style Waffles 4 - 6 . . . . . . . Strips Oil-Packed Sun-Dried Tomatoes 1 tsp. . . . . . Pesto Sauce 1 tsp. . . . . . Olive Oil 1. Place a slice of mozzarella on each waffle. Spread pesto on cheese and set tomato pieces on top. Add 2nd slice of mozzarella and set second waffle on top. 2. Heat a large, heavy skillet and brush with oil. Set sandwiches in skillet and set a heavy pot on top or press down with a spatula. Cook uncovered over medium heat until bottom is golden brown, about 3 minutes. 3. Carefully flip over and continue to cook and press down until second side is browned and cheese is melted. Slice in half, if you wish. Serve immediately. MAKES 1 SANDwiCh

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Heritage® Lentil Loaf Full of the earthly flavor of mushrooms, this hearty red lentil loaf has bright flecks of sun-dried tomatoes and parsley. This vegan loaf has a Mediterranean flare and can stand up with the best of them. 1/2 cup ����������Dried Mushrooms 2 1/2 cups ����Red Lentils 5 cups ����������Water 1 tsp. ����������Salt, plus more to taste 1 tsp. ������������Dried Thyme 1 cup ������������Nature’s Path® Heritage® Flakes or Heritage® O’s 2 tbsp. ��������Olive Oil 2 cups ��������Onion, finely chopped 2 ��������������������Cloves Garlic, minced 2 tbsp. ��������Balsamic Vinegar 1/4 cup ����������Parsley, minced, plus a few whole leaves for garnish 1/4 cup ����������Sun-Dried Tomatoes (oil-packed), finely chopped ����������������������Black Pepper, freshly ground, to taste 1. If mushroom pieces are large, snip or break into tiny bits. If mushrooms feel sandy, rinse them. 2. Combine mushrooms, lentils, water, salt, and thyme in a large, heavy saucepan. Cover and bring to a boil. Simmer until almost tender, 10 to 15 minutes. Stir in Heritage® O’s. Add a little water if mixture seems dry. Cover and continue cooking until lentils are soft and Heritage® O’s have softened, about 5 minutes more. 3. While lentils are cooking, heat oil in a large skillet. Add onions and cook over medium heat until lightly browned, stirring occasionally, about 5 minutes. 4. Stir in garlic and cook another minute. Stir in vinegar and cook just until it evaporates, about 20 seconds. Stir onion mixture, parsley, and 3 tbsp. sun-dried tomatoes into lentils. Season to taste with salt and pepper. Let cool for 15 minutes. 5. Line bottom and sides of standard loaf pan with one large piece of plastic wrap. Arrange a few whole parsley leaves and remaining sun-dried tomatoes decoratively on bottom. Pour in lentil mixture and smooth off top. Cool to room temperature. Cover and chill until firm, about 1 hour, or up to 5 days. (Flavor improves over time.) 6. To serve: Turn out onto a plate and gently peel off plastic wrap. Cut into 8 to 10 slices. Serves 8

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Heritage® Stuffed Portobellos Stuffing them with cereal flakes instead of bread crumbs makes for an elegant entrée that will satisfy vegetarians and non-vegetarians alike. 4 ��������������������Large Portobello Mushrooms (about 4-inch diameter; if mushrooms don’t have stems, substitute 1/4 lb button mushrooms for the stems.) 2 ��������������������Garlic Cloves, large 1 ��������������������Onion, small, peeled and quartered 1 cup ����������Nature’s Path® Heritage® Flakes Cereal 1 cup ������������Parsley leaves and thin stems, tightly packed 2 tbsp. ��������Olive Oil, plus more for coating mushrooms 2 tbsp. ��������Romano Cheese, grated (for a vegan version, substitute nutritional yeast to taste) 1 tsp ������������Dried Oregano 3/4 tsp ����������Salt ����������������������Black Pepper, freshly ground, to taste 1. Place rack in middle of oven and preheat to 400°F. Brush a baking sheet lightly with oil. 2. Wipe any grit from mushrooms with a damp cloth or paper towel. If portobellos have stems, carefully snap them off; trim and chop stems. Use a tsp. to scrape gills from caps; discard gills. 3. With motor of food processor running, drop garlic into feed tube and finely chop. Scrape down sides and add onion, mushroom stems, cereal, parsley, oil, 1 tbsp. cheese, oregano, salt, and pepper to taste. 4. Brush mushroom caps lightly with oil. Place on baking sheet. Divide filling among caps. Sprinkle remaining cheese on top. 5. Bake until mushrooms are easily pierced with a skewer, 13 to 15 minutes. Set under the broiler until tops are lightly browned, 1 to 2 minutes. Serve as an entrée or side dish. Serves 8

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Heritage® Tomato and Basil Salad This recipe is based on the classic Italian bread salad called “Panzanella”. Instead of using day-old white bread cubes as Italian cooks do, we substituted Nature’s Path® crunchy Heritage flakes with delicious, whole grain results. It’s fun to use heirloom cherry tomatoes of various colors, or you can substitute plum or beefsteak tomatoes for a moister salad. Turn this side-dish into a vegetarian main dish by adding cubes of vegan cheese, mozzarella, provolone, or crumbled feta. 3 cups ��������Cherry or Grape Tomatoes 3 tbsp. ��������Olive Oil 3 tbsp. ��������Lemon Juice , freshly squeezed 1 tsp. ����������Dijon Mustard 1 bunch ����Fresh Basil 2 cups ��������Diced Fennel (or substitute celery) 2 cups ��������Nature’s Path® Heritage® flakes 1/4 tsp. ����������Salt, or to taste ����������������������Fennel Fronds, for garnish (optional) 1. In a food processor, blend 1 cup cherry tomatoes with olive oil, lemon juice, mustard, and salt. Transfer mixture to a large salad bowl. 2. Cut remaining tomatoes in halves or quarters. Stir into bowl. 3. Pull basil leaves from stems until you have two tightly packed cups. Rinse well, drain, and pat dry in a clean kitchen towel. Tear basil leaves into bits and stir into bowl along with diced fennel and Nature’s Path Heritage® flakes. 4. Let salad sit for 5 minutes, stirring occasionally. Add more salt, if needed. 5. Divide among 4 salad bowls. Garnish with fennel fronds, if you wish. SE RVES 4

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Mesa Sunrise® Black Bean Casserole Because Mesa Sunrise cereal is made of corn and amaranth flours, it makes an ideal addition to a main dish with a Southwestern theme. This is a flavor-packed layered casserole perfect for a pot luck. 1 can . . . . . Black Beans (15 oz.) 1 can . . . . . Tomatoes, diced (15 oz.) 1 ½ cups . . Frozen Corn 1 cup . . . . . Olives, pimento-stuffed, drained and sliced crosswise 1 tbsp. . . . . Olive Oil 1 tsp. . . . . . Chili Powder ½ tsp. . . . . . Dried Oregano 1/4 - ½ tsp . . Salt (add less if using salted beans) 3 cups. . . . . Nature’s Path® Mesa Sunrise® cereal 2 cups. . . . . Jalapeno Jack Cheese, coarsely grated, packed 1. Place rack in middle and preheat oven to 375°F. Lightly oil a large rectangular casserole about 2 inches high. 2. In a bowl, combine beans (with liquid), tomatoes (with liquid), corn, olives, oil, chili, oregano, and salt to taste. 3. Evenly distribute 1 cup Mesa Sunrise on bottom of dish. Layer about 1/3 of bean mixture on top. Sprinkle 1/2 cup cheese on beans. Make two more layers of cereal, bean mixture, and cheese. Cover tightly with foil and bake for 10 minutes. 4. Remove foil. Continue baking until center is hot and casserole is bubbly, about 5 minutes more minutes. Let sit 5 minutes. Cut into large squares or scoop up with a large spoon, and serve hot. SE RvES 6

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Mesa Sunrise® Skillet Corn Pudding Bursting with spinach, corn, and whole grain goodness, this savory pudding makes a hearty and delicious vegetarian entrée. Accompany it with a crisp, tossed salad. 1 tbsp. . . . . Olive Oil ½ cup . . . . . Onion, chopped 1 pkg. . . . . . Frozen Spinach, defrosted, chopped (10 oz.) 1 box . . . . . Mesa Sunrise® Waffles, each waffle broken into 6 pieces 1 cup. . . . . . Frozen Corn ½ cup . . . . . Roasted Red Pepper, chopped 1 cup. . . . . . Cheddar Cheese, shredded, tightly packed Egg Replacer equivalent to 4 large eggs 2 cups. . . . . 2% Milk or Soy Milk 1 tsp. . . . . . . Salt 1 tsp. . . . . . . Oregano Leaves, dried ½ tsp. . . . . . Garlic Powder 1. Set rack in center and preheat oven to 350°F. 2. On top of stove, heat oil in an 8- or 9-inch cast-iron skillet. Brown onion. Turn off heat. 3. Squeeze spinach to release liquid. Combine spinach, waffles, corn, red pepper, and 1/2 cup cheese in skillet. 4. In a bowl, lightly beat egg replacer. Blend in milk, salt, oregano, and garlic powder. Pour mixture evenly over ingredients in skillet. Press down to submerge waffles under liquid. Bake uncovered for 20 minutes. 5. Sprinkle remaining 1/2 cup cheese on top. Continue baking until pudding is set and top is browned around the edges, 20 to 30 minutes longer. 6. To serve, let rest on a cooling rack for 5 minutes, then cut into wedges and lift with a spatula. SE RvES 4 TO 6

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Provencal Vegetable Soup with Crisp Parmesan “Toasts” This hearty, vegetarian soup is a supper unto itself. It’s quick to prepare, but store bought pesto adds the rich flavor of a long-simmered soup. Instead of serving bread alongside, try this novel approach: garnish the soup with a parmesan-topped, crisp, gluten free waffle. 1 tbsp. . . . . Olive Oil ½ cup . . . . . Finely Chopped Onion 1 cup. . . . . . Finely Chopped Celery 1 cup. . . . . . Finely chopped Carrot 1 tsp. . . . . . Herbes de Provence or 1/4 tsp. each dried thyme, basil, rosemary, and fennel seeds 3 cups. . . . . Gluten Free Vegetable Broth 1 can . . . . . Tomatoes, diced (15-oz) with liquid 1 can . . . . . Cannelloni or Navy beans, drained (15-19 oz) 1 . . . . . . . . . . Zucchini, medium, diced 3 tbsp. . . . . Pesto Sauce . . . . . . . . . . . Salt to taste For the CrisP PArMesAn “toAsts”:

1/4 cup . . . . . Olive Oil ½ tsp. . . . . . Garlic Powder 4 . . . . . . . . . . Nature’s Path® Mesa Sunrise® or Home Style Waffles 2 tbsp. . . . . Parmesan or Romano Cheese, grated

1. To make the soup: Heat oil in a soup pot. Add onions, celery, and carrot and cook over high heat, stirring occasionally, until onions begin to brown. Toss in herbes de provence. 2. Add broth, tomatoes, beans, zucchini, and salt to taste. Bring to a boil over high. Cover and cook over medium heat until vegetables are soft, 15 to 20 minutes. Stir in 2 tbsp. pesto and salt to taste. 3. While soup is cooking, make parmesan “toasts”: Set rack in center and preheat oven to 425°F. (Or use your toaster oven!) 4. In a small bowl, blend olive oil and garlic powder. Brush oil onto both sides of waffles. Set on a cookie sheet. 5. Sprinkle 1/2 tbsp. cheese to top of each waffle. Set on a cookie sheet and bake until crisp, 4 to 5 minutes. 6. To serve, ladle soup into bowls. Float one parmesan “toast” on top of each. Set a tiny dollop of additional pesto on top of the waffle. SE RvES 4

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Puffed Rice Tabouli No need to prepare couscous for this tablouli. Just pour some puffed rice into a bowl and toss it with lots of fresh chopped parsley and mint to create a refreshing salad. Some chopped red cabbage, though not a traditional ingredient in tabouli, gives the mix terrific color. 3 cups ����������Red Cabbage, finely chopped 3 cups ����������Nature’s Path® Rice Puffs 1 1/2 cups ����Fresh Mint Leaves, tightly packed, chopped 1 cup ������������Parsley, tightly packed, chopped 1/3 cup ����������Olive Oil 3 tbsp. ��������Lemon Juice, freshly squeezed, plus more to taste 2 tsp. ����������Prepared Mustard 3/4 tsp ������������Salt, or to taste ����������������������Zest of 1 lemon (optional) 1. In a large bowl or storage container, combine cabbage, puffed rice, mint, and parsley. 2. Prepare dressing in a small bowl by whisking together olive oil, lemon juice, mustard, salt, and lemon zest (if using). 3. Pour dressing over salad and toss to coat. Adjust seasonings. Refrigerate for up to 4 days. Serves 6

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Roasted Corn and Black Bean Chili with Mesa Sunrise® Guacamole Waffles Roasting corn in a skillet brings out its flavor and makes this quickly prepared black bean chili really special. Top a Nature’s Path® waffle with a simple guacamole for an unusually delicious, and pretty, side dish. For the Chili:

2 cups. . . . . Frozen Corn, rinsed and drained 1 can . . . . . Black Beans, (15oz) rinsed and drained 1 cup. . . . . . Chunky Salsa 1/4 cup . . . . . Pimento-Stuffed Green Olives, sliced

For the WAFFles:

1 tbsp. . . . . Olive Oil 1 1/4 tsp. . . . Chili Powder 2 . . . . . . . . . . Mesa Sunrise® Waffles 1 ripe . . . . . Hass Avocado 2 tbsp. . . . . Cilantro, chopped fresh, plus more for garnish 1/4 - ½ tsp. . Celery Salt

1. To make chili: Roast corn in a large, heavy enameled or nonstick skillet over high heat, stirring constantly, until corn develops brown spots, about 4 minutes. Stir in beans, salsa, and olives. Turn off heat. 2. To make guacamole waffles: Set rack in center and preheat oven to 425°F. In a small bowl, blend olive oil and chili powder. Lightly brush seasoned oil on both sides of waffles. Set on a cookie sheet, and bake until crisp, 4 to 5 minutes. Set one waffle on each plate. 3. Meanwhile, on a plate, use a fork to coarsely mash avocado with cilantro and celery salt to taste. 4. To serve: Press mashed avocado onto each waffle. Set to one side of plate. Spoon chili onto other side of plate. Alternatively, set guacamole waffle on top of chili. Garnish with a sprig of cilantro. SE RvES 2

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SmartBran™ Curried Squash Soup Not only does SmartBran™ boost your fiber intake, but it adds body and a beautiful sheen to this Indian-inspired soup. Using frozen, pureed squash makes this recipe especially quick and easy to prepare. 1 tbsp. ��������Vegetable Oil 4 tsp. ������������Curry Powder, Madras-Style (mild) 2 pkg. ��������Squash, (12-oz. each) frozen, pureed, unseasoned 4 cups ����������Vegetable Broth 1 cup ������������SmartBran™ cereal 3 tbsp. ��������Cilantro, finely chopped, for garnish ����������������������Salt and Black Pepper, freshly ground, to taste 1. In a 3-quart, heavy soup pot, heat oil over medium heat. 2. Add curry powder and stir for 10 seconds. Immediately set both blocks of frozen squash into pot. 3. Pour in broth and add SmartBran™. Bring mixture to a boil. 4. Cover and cook over medium-high heat for 5 minutes. Stir well, breaking up any blocks of squash. 5. Season with salt and pepper. Continue cooking until all squash is defrosted and all SmartBran™ cereal has dissolved and thickened soup, about 2 more minutes. 6. Ladle into soup bowls. Garnish each portion generously with cilantro. Serves 6

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SmartBran™ Mediterranean Salad Toss Use these crisp, zesty, nutritious nuggets instead of croutons to add lots of fiber and great taste to your salads. 1 tbsp. ��������Olive Oil 1/2 tsp. ����������Ground Thyme 1/2 tsp. ����������Ground Oregano 1/2 tsp. ����������Ground Rosemary 1/4 tsp. ����������Garlic Powder 1/4 tsp. ����������Salt 1 cup ������������SmartBran™ Cereal 1. Preheat the oven to 325°F. Line a sheet pan or lipped cookie sheet with aluminum foil. 2. In a small bowl, blend oil, thyme, oregano, rosemary, garlic, powder, and salt. Place cereal in a bowl. Drizzle seasoned oil over the cereal and toss to coat. 3. Pat into a single layer on the sheet pan and bake in center of oven for 3 minutes. Stir. Continue baking until aromatic, 2 to 3 minutes more. (Take care not to burn.) 4. Transfer to a plate, and cool to room temperature. Store in a tightly sealed container in a cool place for up to 1 week. MAKES 1 cup

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SmartBran™ Sweet Potato Casserole Add an unusual twist to a traditional holiday favorite by mashing in chopped crystallized ginger. So simple and yet very exotic. 5 lbs. ������������Sweet Potatoes or Yams 1 tbsp. ��������Vegetable Oil, plus 1/2 tsp. for preparing pan 1 cup ������������Smart Bran™ Cereal 1/4 cup ����������Dark Brown Sugar, plus more to taste 1 1/4 tsp. ������Ground Cinnamon 1 tsp. ����������Salt, or to taste 1/2 tsp. ����������Nutmeg, grated 1/4 cup ��������Crystallized Ginger, chopped or 1/2 tsp ground ginger 3/4 cup ��������Chopped Walnut or Pecans, toasted 1. Preheat oven to 400°F. Roast sweet potatoes until easily pierced with a fork, 40 to 60 minutes, depending on size. Reduce oven temperature to 375°F. 2. Meanwhile, brush 1/2 tsp. oil on an 11 x 7 inch rectangular baking pan. 3. In a small bowl, toss cereal with remaining tbsp. of oil. 4. Sprinkle 2 tbsp. brown sugar and 1/4 tsp cinnamon over cereal. Toss to coat. 5. When the potatoes are done and cool enough to handle, remove and discard skins. Place potatoes in a large bowl. Sprinkle on remaining brown sugar and cinnamon plus salt, nutmeg, and ginger. Mash well, taking care to distribute spices. Add more brown sugar, if needed. Stir in walnuts. 6. Spread mixture evenly in prepared pan. Distribute seasoned cereal on top. 7. Bake until heated throughout, about 15 minutes. Serves 8

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Spinach and Feta Pie In this streamlined, gluten free, flavor-packed version of the deservedly famous Greek pie, there’s a quiche-like filling of eggs, spinach, and feta with a crisp topping of ground Whole O’s brightly seasoned with oregano. Round out the meal with a tossed green salad. 1½ cup. . . . Nature’s Path® Whole O’s 3/4 tsp. . . . . . Oregano Leaves, dried ½ tsp. . . . . . Salt 3 tbsp. . . . . Olive Oil, plus more for preparing pie plate Egg Replacer equivalent to 4 large eggs ½ cup . . . . 2% Milk or Soy Milk 4 oz . . . . . . . Feta Cheese, crumbled (1 loose cup) 1 tsp. . . . . . Mint, dried 1 pkg. . . . . . Frozen Spinach, defrosted, cut (20oz) 1. Set rack in center and preheat oven to 350°F. Brush a 9- or 10-inch pie plate lightly with oil. Set aside. 2. In a food processor, grind the Whole O’s, oregano, and salt into a coarse flour. With motor running, pour oil through feed tube and process until flour is evenly coated. Transfer to a bowl and set aside. 3. In processor, blend egg replacer, milk, feta, and mint. Squeeze clumps of spinach very hard to release all excess liquid. Add to processor and pulse a few times to combine. 4. Pour mixture into prepared pie plate. Distribute Whole O’s mixture on top. 5. Bake until center of pie is firm to the touch and top is browned, about 30 minutes. Let rest on a cooling rack for 10 minutes before slicing. SE RvES 4 TO 6

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DESSERTS + SNACKS

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Ancient Grains “Gruffles” These pop-in-your-mouth wholegrain treats are fun to snack on and elegant to serve at a party. They are easy to assemble – kids love to help – and there’s no baking involved – just chill the “bites” before serving. 1/2 cup ����������Peanut Butter, unsalted, preferably non‑hydrogenated, at room temperature 1/2 cup ����������Liquid Honey 1/8 tsp ������������Salt 1 1/2 cups ����Ancient Grains Granola*, plus more if needed 1/2 cup ����������Chocolate Chips 1/3 cup ����������Dried Cranberries or cranberries 1/3 cup ����������Dried Coconut, finely grated preferably unsweetened 1. Cover a cookie sheet with waxed paper or plastic wrap. Set aside. 2. Place peanut butter in bowl of food processor. Pour honey on top and sprinkle with salt. Blend until smooth. 3. Add Ancient Grains Granola* and chocolate chips. Process until mixture begins to form a mass, about 30 seconds. If mixture doesn’t form a mass, add 1 to 2 heaping tbs. more granola and process a few seconds longer. Stir in cranberries. 4. Spread coconut out on a plate. Place a heaping teaspoon of granola mixture in your palms and roll into a ball. Roll ball in coconut to coat. Proceed with remaining mixture, setting “bites” about 1/2 inch apart on waxed paper as you go. 5. Refrigerate until chilled, about 40 minutes. If not using immediately, refrigerate in a closed container in layers divided by waxed paper for up to 1 week. Makes 4 8 “bites” *Kirkland Signature by Nature’s Path Organic Ancient Grains Granola with Almonds

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Baked Waffle “Fries” Here is a simple, quick, and fun whole grain alternative to French fries. 3 . . . . . . . . . . Nature’s Path® Mesa Sunrise® or Home Style Waffles, defrosted 3 tbsp. . . . . Olive Oil 1/8 tsp . . . . . Salt . . . . . . . . . . . Black Pepper, freshly ground, to taste . . . . . . . . . . . Pinch Chipotle Powder (optional) 1. Set rack in middle and preheat oven to 450°F. 2. Cut each waffle into 5 strips. 3. In a bowl, blend oil, salt, pepper, and chipotle powder (if using). Add waffles and toss to coat. 4. Spread waffles out in one layer on a cookie sheet. 5. Bake until lightly browned and crisp, 5 to 7 minutes. Serve hot! SE RvES 2 TO 3

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Banana Maple-Pecan Pudding Here is a luscious, elegant dessert that has two health-promoting bonuses: it is both high in fiber and full of whole grain goodness. Egg Replacer equivalent to 2 large eggs 2 cups ����������Whole Milk 1/2 cup ����������Maple Syrup 1 tsp. ����������Vanilla Extract 1/4 tsp. ����������Ground Cinnamon 1 cup ������������Pecan or walnut halves 4 ��������������������Bananas, firm, ripe, peeled and sliced 11/2 cups ������Nature’s Path® Pumpkin Flax Plus® Granola 1. Set rack in middle of oven and preheat to 350°F. 2. In a 2-quart ovenproof baking dish, whisk together egg replacer, milk, maple syrup, vanilla, and cinnamon. 3. Coarsely chop 1/2 cup pecans. Stir chopped pecans, bananas and Nature’s Path Granola into liquid. 4. Arrange remaining pecan halves on top. 5. Bake uncovered until set, about 40 minutes. 6. Place on a cooling rack and let sit for 10 minutes or longer before spooning into dessert bowls or long-stemmed glasses. Serve warm. Vegan Variation: Use organic, unsweetened soy milk instead of dairy milk. Serves 6

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Chocolate Pudding Koala Crisp® Pie 1½ cups . . . Nature’s Path® Koala Crisp® Cereal ½ cup . . . . . Raw Almonds 3/4 cup . . . . . Gluten Free Old-Fashioned Oatmeal 1/4 cup . . . . . Sugar (plus 1/2 cup Sugar for filling) 1/8 tsp. . . . . . Salt (plus 1/8 tsp Salt for filling) Egg Replacer equivalent to 1 large eggs 1/4 cup . . . . Safflower Oil, plus 1/4 tsp for preparing pie plate 3 cups. . . . . Whole Milk 3/4 cup . . . . . Gluten Free Semi-Sweet Chocolate Chips 1/3 cup . . . . . Unsweetened Cocoa Powder 1 tsp. . . . . . Gluten Free Instant Coffee Powder 1/4 cup . . . . . Cornstarch . . . . . . . . . . . Fresh Raspberries and Mint Leaves 1. Set rack in center and preheat oven to 350°F. Cut out a circle of parchment to cover bottom of a 9-inch pie plate. Brush parchment and sides of pie plate lightly with oil. 2. To make crust: Place cereal in bowl of food processor and grind into a coarse flour. Transfer to a large bowl. Place almonds in bowl of processor and pulse to coarsely chop. Add almonds to cereal flour and stir in oatmeal, sugar, and salt. 3. Add egg replacer and oil to dry mixture. Blend well. Transfer mixture to prepared pie plate and press evenly onto bottom and halfway up sides. 4. Bake 30 minutes or until lightly browned. Set on a rack to cool. 5. While crust is baking, prepare chocolate pudding filling: In a heavy, 2-quart saucepan combine 2 3/4 cups milk, sugar, chocolate chips, cocoa powder, instant coffee, and salt. Slowly bring to a boil over medium heat, whisking to blend in cocoa powder as mixture becomes hot. 6. Meanwhile, in a small bowl, blend cornstarch into remaining 1/4 cup milk. When cocoa mixture starts to bubble up, turn heat to low and stir in cornstarch paste. Continue whisking for 30 seconds. Turn off heat and stir a few more times. Let cool in pot for 3 minutes, whisking frequently to prevent a skin from forming on top. 7. Pour pudding into pie crust. Shake gently to even off top. Cool to room temperature, then drape lightly with waxed paper and refrigerate until chilled, about 1 hour or overnight. 8. Garnish each slice with fresh raspberries and mint leaves just before serving. SE RvES 6 TO 8

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Cran-Apple Gorilla Munch® Crisp In this classic dessert, tender, slightly tart, soft baked apple slices contrast with a sweet, cinnamon-spiked, crisp topping. In the traditional version, the topping is made with wheat flour, but we’ve had great results creating a gluten free dessert by substituting ground, gluten free, Gorilla Munch® Cereal. Serve hot, warm, or room temperature—perhaps with a dollop of gluten free cinnamon ice cream on top. 2 lbs. . . . . . . Tart Apples, such as Granny Smith (4 large) 1/3 cup . . . . . Walnuts, chopped 1/3 cup . . . . . Cranberries, dried 1/4 - 1/3 cup . Brown Sugar, packed 2 cups. . . . . Nature’s Path® Gorilla Munch® Cereal 2 tbsp . . . . . Brown Sugar, packed ½ tsp. . . . . . Ground Cinnamon 1/4 tsp. . . . . . Nutmeg, freshly grated 4 tbsp. . . . . Butter, cold unsweetened, cut into bits . . . . . . . . . . . . Pinch Salt 1. Set rack in center and preheat oven to 400°F. 2. Peel apples, if you wish. Core, half, and thinly slice apples. Toss with walnuts, cranberries, brown sugar, and salt in a large bowl. Pile mixture into 9- or 10-inch ungreased pie plate. 3. To prepare crisp topping, place Gorilla Munch® Cereal in bowl of food processor and grind into coarse flour. Add brown sugar, cinnamon, and nutmeg, and process to blend. Add butter and pulse about 15 times, or until mixture is evenly crumbly. 4. Distribute topping on apples. Place pie plate on cookie sheet to catch drips. Bake until apples are tender and juices are bubbling, about 40 minutes. Set on a rack to cool for 5 minutes before scooping into individual portions. SE RvES 6 TO 8

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Crispy Rice Peanut Butter Cookies Calling all peanut butter lovers! These irresistible cookies are chewy and crisp at the same time—the latter thanks to the nuggets of gluten free Crispy Rice Cereal Bars tucked into the dough. 1 cup. . . . . . Nature’s Path® Gluten Free Crispy Rice Cereal 4 tbs. . . . . . . Unsalted Butter, at room temperature ½ cup . . . . . Dark Brown Sugar, packed Egg Replacer equivalent to 1 large egg 3/4 cup . . . . . Peanut Butter, non-hydrogenated, unsalted 1/4 tsp. . . . . . Gluten Free Baking Powder 1/8 tsp . . . . . . Salt 2 . . . . . . . . . . Nature’s Path EnviroKidz® Peanut Choco Drizzle or Peanut Butter Crispy Rice Cereal Bars, coarsely chopped 1. Set rack in center and preheat oven to 350°F. Line two baking sheets with parchment paper. 2. Place Crispy Rice Cereal in food processor and grind into flour. Transfer to a small bowl and set aside. 3. In food processor, blend butter and sugar. Blend in egg replacer and then blend in peanut butter, Crispy Rice flour, baking powder, and salt. Remove blade and stir in chopped Crispy Rice Cereal Bars. 4. Dip a tsp. in water, then drop heaping tsp.s of batter onto parchment, dipping spoon in water each time, and leaving 2 inches between each cookie to allow for spreading. 5. If you wish to make ridges, dip a fork into water and press the tines gently into the top of each cookie. Repeat with remaining cookies, dipping fork in water each time. 6. Bake for 7 minutes. Rotate pan back to front and continue baking until tops are lightly browned, 5 to 7 minutes more. 7. Slide parchment onto cooling rack and cool for 5 minutes. Gently peel cookies from parchment and cool directly on rack. Store in a wellsealed container at room temperature for up to 5 days or freeze for up to 3 months. MAKES 16 TO 20 COOKiES

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Flax Plus® Berry Banana Smoothie Is there anyone who doesn’t love a smoothie? This one is not only delicious but high in fiber and budget-friendly, using ingredients it’s easy to keep on hand. To transform the Smoothie into a Frostie, reduce the water to 1/4 cup and use 7 ice cubes instead of 4. 1/2 cup ����������Cold Water 3/4 cup ����������Nature’s Path® Flax Plus® Red Berry Crunch 1/2 cup ����������Vanilla Yogurt 1 ��������������������Banana, medium-sized ripe, peeled and halved 4 ��������������������Ice Cubes 1. Pour water into blender and add cereal, yogurt, banana, and ice cubes. 2. Cover blender jar and puree until smooth, about 1 minute. 3. Pour into tall glass and enjoy. Makes about 2 cups

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Garlicky Waffle Chips with Roasted Red Pepper Hummus Serve these flavor-packed chips with homemade hummus or the dip of your choice. The chips are also delicious on their own, hot out of the oven. hUMMUS

1 can . . . . . . Chickpeas, (15 oz.) drained and rinsed (reserve liquid if organic) 2/3 cup . . . . . Roasted Red Pepper, diced 2 tbsp. . . . . Sesame Tahini 2 tbsp. . . . . Lemon Juice, freshly squeezed 1 . . . . . . . . . . Garlic Clove, halved ½ tsp. . . . . . Ground Cumin 1 tsp. . . . . . . Toasted Sesame Oil 1 tsp. . . . . . . Salt, or to taste . . . . . . . . . . . Oil-Cured Black Olives, for garnish . . . . . . . . . . . Pinch Cayenne (optional) ChiPS

3 . . . . . . . . . . Nature’s Path® Mesa Sunrise® or Home Style Waffles, defrosted 3 tbsp. . . . . Olive Oil ½ tsp. . . . . . Garlic Powder ½ tsp. . . . . . Paprika 1. To make hummus, combine ingredients in a food processor, adding reserved chickpea liquid or water as needed to create a medium-thick consistency. 2. Transfer to a bowl and garnish with olives. 3. To make waffle chips, set rack in center and preheat oven to 350°F. (Use a toaster oven, if easier.) 4. On a lipped plate, combine oil, garlic powder, paprika. Press both sides of waffles into oil to thoroughly coat. Stack waffles and cut into eight wedges (like slices of a pie). 5. Set on a cookie sheet and bake until crisp, 4 to 5 minutes. 6. To serve, set waffle chips in a small bowl and place bowl of hummus alongside. MAKES 24 ChiPS AND AbOUT 1¾ CUP hUMMUS

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Granola Strawberry Parfait Parfait is the French word for perfect. That’s about the best way to describe the taste of this luscious low-fat, whole grain dessert–edible proof that granola is not just breakfast fare! If you don’t have 6 tall parfait glasses, use wine goblets or drinking glasses. 1½ cups ������Low-Fat Ricotta 1/4 cup ����������Low-Fat, Plain Yogurt 4 - 5 tbsp. ��Strawberry Jam (depending on desired sweetness) 1 tsp. ����������Orange Zest, grated 1 - 11/4 lbs. ��Strawberries, trimmed 1½ cups ������Nature’s Path® FlaxPlus® Granola ����������������������Fresh mint leaves, for garnish 1. Puree ricotta, yogurt, and jam in a food processor. Stir in orange zest. 2. Reserve 6 small strawberries for garnish; cut remaining strawberries into thick slices. 3. Spoon 2 tbsp. granola into each glass. Top with 2 tbsp. of ricotta mixture and a thick layer of strawberry slices. Repeat with a second layer of granola, ricotta, and strawberries. Top with a whole strawberry, and garnish with a few mint leaves. 4. Serve immediately or refrigerate until needed, up to 6 hours. Serves 6

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Hemp Plus® Granola Chocolate Crunch Chocolate and granola are an irresistible combination. A delicious and hearty chocolate treat for anytime you’re craving a “chocolate fix”. Wrapped up, it makes a great gift too! (2) 3 1/2 oz ��Semi-Sweet Dark Chocolate Bars or (7 oz) chocolate chips 2 cups ����������Nature’s Path® Hemp Plus® Granola 1. Lightly oil a large sheet of aluminum foil (or use un-oiled wax or parchment paper). 2. Break up chocolate bar. Set chocolate in microwave-safe bowl, and microwave until melted, about 1 minute. Stir. 3. Stir granola into chocolate until thoroughly coated. Spread in an even layer on foil. Refrigerate until firm, about 1 hour. 4. When ready to eat, release from surface of foil with a spatula and break into pieces. Cover and refrigerate extra for up to 1 week. Makes 6 - 8 bars 83

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Heritage® Apple Cake This luscious, homespun cake is decoratively topped with sliced apples and has a delightfully light crumb. If you like, serve slices with a dollop of vanilla ice cream or your favorite frozen yogurt on top. 2 cups ����������Nature’s Path® Heritage® Flakes 11/2 cups ������French Vanilla Yogurt 1/2 cup ����������Whole Wheat Pastry Flour, plus 2 tsp. additional for flouring pan 1/3 cup ����������Sugar 2 tsp. ������������Baking Powder 1/2 tsp. ����������Baking Soda 1/2 tsp. ����������Ground Cinnamon plus 1/4 tsp. additional for garnish 1/8 tsp. ����������Salt Egg Replacer equivalent to 2 large eggs, lightly beaten 2 tbsp. ��������Butter, melted, plus 1 tsp. butter for preparing pan 3/4 cup ����������Walnuts, coarsely chopped 1 ��������������������Apple, cored and thinly sliced 1 tbsp ����������Sugar 1. Set rack in center and preheat oven to 375°F. Butter a 9-inch round cake pan and dust with flour. (For easier removal, cut a piece of baking parchment to size and set it on bottom.) 2. Set Heritage® Flakes in a large bowl. Coarsely crush flakes by pressing down firmly under bottom of a cup or drinking glass. Stir in yogurt and set aside for 10 minutes. 3. Meanwhile, in a medium bowl combine flour, sugar, baking powder, baking soda, 1/2 tsp. cinnamon, and salt. 4. Blend egg replacer and melted butter into the yogurt-cereal mixture. Stir in dry ingredients and walnuts. 5. Transfer batter to prepared pan. Even off with spatula. Decoratively arrange apple slices on top. 6. In a small bowl, combine sugar and remaining 1/4 tsp. cinnamon. Sprinkle over apples. 7. Bake 20 minutes. Rotate pan and continue baking until edges are browned and pull away from sides of pan and a cake tester inserted in center comes out dry, 18 to 20 minutes more. 8. Cool on a rack. Serve slices from pan or run knife along edges and gently unmold by turning over onto a platter. Carefully flip over so apples are on top. Serves 6 to 8

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Optimum® Slim® Curried Party Mix A slightly exotic twist on traditional party mixes. And a much healthier alternative too. 1/3 cup ����������Vegetable Oil 2 tbsp ����������Mild Madras Curry Powder 11/2 tsp ��������Ground Cumin 3/4 tsp ������������Garlic Powder 3/4 tsp ������������Salt 1/8-1/4 tsp ������Cayenne (optional) 3 cups ����������Nature’s Path® Optimum® Slim® cereal 1/2 cup ����������Pumpkin Seeds, un-toasted, shelled 1. Place rack on bottom third of oven and preheat to 325°F. Line a lipped baking sheet with aluminum foil. 2. In a large bowl, blend oil, curry, cumin, garlic, salt, and cayenne (if using). Add cereal and pumpkin seeds; toss to lightly coat. 3. Pat into a single layer on baking sheet, and bake for 3 minutes. Stir. Continue baking until fragrant, about 2 minutes more. (Take care not to burn.) 4. Cool to room temperature. Store in an airtight container in a cool place for up to 1 week. Makes 4 cups

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SmartBran™ Apple-Cranberry Crumble Everyone thinks of apples and cranberries as autumn delights, the foods we associate with Thanksgiving. But since they are both so readily available, there’s no need to wait for a holiday to prepare this simple, homey, vegan dessert that has an elegant surprise inside: chopped, crystallized ginger. 2 1/2 lbs. ��������Apples, cored and sliced (about 5 cups) 1/3 cup ����������Cranberries, dried 1/2 cup ����������Walnuts, chopped 1/4 cup ����������Crystallized Ginger, chopped 1/2 tsp. ����������Ground Cinnamon 1/8 tsp. ����������Ground Cardamom 5 tbsp. ��������Maple or agave syrup 1 1/4 cups ����SmartBran™ cereal ����������������������Ice Cream or vanilla soy milk, for garnish (optional) 1. Preheat oven to 375°F. 2. In a large bowl, toss together apples, cranberries, walnuts, ginger, cinnamon, cardamom, and 2 tbsp. syrup. 3. Transfer mixture to a rectangular baking dish about 8x11x2 inches. 4. Distribute SmartBran™ on top and drizzle on remaining syrup. 5. Bake until apples are easily pierced with a knife and top is lightly browned. If top browns before apples are tender, cover pan lightly with foil. 6. Serve warm or at room temperature. If you wish, top with a scoop of ice cream or pour about 1/4 cup of soy milk over each portion. Serves 6 to 8

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SmartBran™ Pumpkin Pie Preparing a vegan Thanksgiving? This dairy and egg-free pumpkin pie is the ideal way to end the meal. For the Crust

1 cup ������������SmartBran™ Cereal 1/2 cup ����������Whole Wheat Flour 1/2 cup ����������Pumpkin Seeds, raw, unsalted, plus 1 tbsp. for garnish 3 tbsp ����������Light Brown Sugar, packed 1/2 tsp. ����������Ground Cinnamon 1/8 tsp. ����������Salt 1/4 cup ����������Vegetable Oil, plus 1/2 tsp for greasing the pie pan 1 tsp. ������������Ground Flax Seeds

For the Filling

3 tbsp ����������Corn Starch 1 cup ������������Vanilla Soy Milk 1 can ������������Solid-Pack Pumpkin (15 oz.) 1/2 cup ����������Light Brown Sugar, packed 11/2 tsp. ��������Ground Cinnamon 3/4 tsp. ����������Ground Ginger 1/4 tsp. ����������Ground Nutmeg 1/2 tsp. ����������Salt

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1. Set a rack in the middle of oven and preheat oven to 375°F. Generously oil bottom and sides of a 9-inch pie plate. Set aside. 2. To prepare crust, place cereal, flour, pumpkin seeds, brown sugar, cinnamon, and salt in bowl of a food processor. Pulse to create a coarse meal. Add oil and pulse until blended. Dribble on 2 tbsp of hot water. Pulse a few times, or until it clings when pressed to sides of bowl. 3. Press dough onto the bottom and sides of prepared pie plate. Bake for 10 minutes. Set on a rack to cool. 4. In a small bowl, stir flax meal into 11/2 tbsp warm water until blended. 5. Brush flax mixture onto the bottom of pie crust. 6. To prepare filling: In bowl, blend cornstarch into 3 tbsp soy milk. In food processor, combine remaining soy milk, cornstarch mixture, pumpkin, brown sugar, cinnamon, ginger, nutmeg, and salt. Process until very smooth. 7. Pour mixture into prepared crust and smooth off top. Bake until outside inch of filling is set, 35 to 45 more minutes. (It is fine if center still jiggles; it will firm up when chilled.) 8. Set pie on a cooking rack. Distribute remaining tbsp of pumpkin seeds on top. Cool to room temperature, then chill, for about 3 hours. Serves 8

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SmartBran™ Whole Wheat Raisin Cookies Cookies and raisins seem to have gone together since the beginning of cookie history. These guilt-free vegan delights get a good deal of their sweetness from apple juice and a healthy boost of fiber from SmartBran™ cereal. 2 cups ����������SmartBran™ Cereal 11/4 cups ������Apple Juice 1 tsp ������������Vanilla 2 cups ����������Whole Wheat Flour 1/3 -1/2 cup ����Dark Brown Sugar, packed 2 1/2 tsp. ������Baking Powder 1/2 tsp ������������Baking Soda 3/4 tsp ������������Ground Cinnamon 1/4 tsp ������������Ground Allspice 1/8 tsp. ����������Salt 1/2 cup ����������Vegetable Oil, plus 1 tsp. for preparing cookie sheets 3/4 cup ����������Raisins 3/4 cup ����������Walnuts, chopped 1. Place racks in center and preheat oven to 375°F. Brush two cookie sheets lightly with oil. 2. In a bowl, combine cereal, apple juice, and vanilla. Set aside to soften for 10 minutes. 3. In a large bowl, combine flour, 1/3 cup brown sugar, baking powder, baking soda, cinnamon, allspice, and salt. 4. Stir oil into cereal mixture. Pour cereal mixture on top of dry ingredients. Add the raisins and walnuts. Stir to combine. Taste batter. Stir in more sugar, if you wish. 5. Using your hands, shape bits of dough into balls about 11/2 inches in diameter. Place about an inch apart on oiled cookie sheets. (If dough is moist and sticky, drop heaping tbsp. directly onto sheets.) With your fingers or the back of a spoon, flatten dough into rough circles with a 2-inch diameter. 6. Bake for 9 minutes. Rotate pans back to front and bottom shelf to top. Continue baking until bottoms are golden, 8 to 10 minutes more. Transfer cookies to a cooling rack. When cool, store in a tightly sealed container for up to 3 days or freeze for up to 4 months. Makes about 24 cookies

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Sunrise® Vanilla Cookies with Blueberries These irresistible, chewy cookies offer the delicate sweetness of anti-oxidant blueberries plus a bonus of sunflower seed crunch. They vanish fast and freeze well, so you might want to double the recipe. 2 1/4 cups . . Nature’s Path® Crunchy Vanilla Sunrise™ Cereal ½ cup . . . . . Light Brown Sugar, packed 2 tbsp . . . . . Cornstarch 1 tbsp . . . . . Tapioca Flour ½ tsp. . . . . . Xanthan Gum ½ tsp. . . . . . Baking Soda 1/8 tsp . . . . . . Ground Cardamom (optional) 1/4 tsp. . . . . . Salt Egg Replacer equivalent to 1 large egg ½ cup . . . . . Butter (4 oz), melted and cooled to room temperature 1/3 cup . . . . . Blueberries, dried 1/3 cup . . . . . Raw Sunflower Seeds 1. Set rack in middle of oven and preheat to 375°F. Line a large cookie sheet with baking parchment. 2. Place cereal in bowl of food processor and grind to a medium-fine flour. Add sugar, cornstarch, tapioca flour, xanthan gum, baking soda, cardamom (if using), and salt. Pulse a few times to combine. 3. In a liquid measuring cup, beat egg replacer. Blend in butter. With motor of processor running, pour egg-butter mixture through feed tube into flour, and process just until combined. Transfer batter to a bowl and stir in blueberries and sunflower seeds. 4. Shape heaping tbsp. of dough into balls. (If dough is sticky, chill for 30 minutes before shaping.) Set balls 2 inches apart on prepared cookie sheet and press down gently with fingers to flatten slightly. 5. Bake until lightly browned around edges, 9 to 10 minutes. Slide parchment paper onto cooling rack. 6. When cookies are room temperature, gently peel off parchment. Store in an airtight container for up to 1 week or freeze for up to 3 months. MAKES 18 COOKiES

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Sunrise® Pumpkin Cranberry Muffins These festive muffins have the flavors we associate with an old-fashioned New England Thanksgiving, but they are welcome any time of year. 5 ½ cups . . Nature’s Path® Crunchy Maple Sunrise® Cereal 2/3 cup . . . . . Light Brown Sugar, packed 1/4 cup . . . . . Cornstarch 2 tbsp . . . . . Tapioca Flour 2 1/4 tsp . . . . Gluten Free Baking Powder 1 1/4 tsp . . . . Xanthan Gum 1 ½ tsp . . . . Pumpkin Pie Spice ½ tsp. . . . . . Baking Soda ½ tsp. . . . . . Salt ½ cup . . . . . Vegetable Oil ½ cup + 2 tbsp.Low-Fat Buttermilk (shake well before measuring) Egg Replacer equivalent to 2 large eggs ½ cup . . . . . Dried Cranberries ½ cup . . . . . Raw Pumpkin Seeds 1. Set rack in middle and preheat oven to 400°F. Line muffin cups with cupcake liners. 2. Place cereal in bowl of food processor and grind to a medium-fine flour. Add sugar, cornstarch, tapioca flour, baking powder, xanthan gum, pumpkin pie spice, baking soda, and salt. Process to combine. 3. Whisk together oil, buttermilk, and egg replacer in a large measuring cup. 4. With motor of processor running, pour egg mixture through feed tube into flour and process just until combined. 5. Transfer batter to a bowl and stir in cranberries and 1/3 cup pumpkin seeds. Divide batter among 12 muffin cups. Sprinkle remaining pumpkin seeds on top. Round off tops by gently patting with moistened fingers. 6. Bake until muffins spring back to a gentle touch and a cake tester inserted into center doesn’t feel sticky, 10 to 12 minutes. 7. Immediately transfer muffins from pan to a cooling rack. Eat warm or at room temperature within a few hours, or freeze in an airtight container for up to 3 months. MAKES 12 MUffiNS

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Nature's Path Recipes  

Nature's Path 2010 Recipe Book.