This recipe was originally shared in the community class "Celiac Facts & Information Above & Beyond the Doctor's Office" led by Karen Youngberg on Tuesday, May 12, 2012.

gluten-free
yields 3-4 dozen

• 1 stick butter, softened

• 1 c brown sugar

• 1 c white sugar

• 1 tsp vanilla

• 3 eggs

• 1-1/2 cups peanut butter

• 2 tsp baking soda

• 4-1/2 c regular oatmeal

• 1 c chocolate chips

optional:

reduce chocolate chips to 1/2 c and add:

1/2 c M&Ms and/or

1/2 c butterscotch chips and/or

1/4 c coconut

Mix first 6 ingredients together. Add baking soda and oatmeal Mix until moist.

Add chocolate chips and optional ingredients. Use 1/4c size measuring cup or ice cream scoop and drop dough onto parchment paper lined cookie sheet. Push down a bit but do NOT flatten. They will spread out a bit.

Bake at 350’ for 10-12 minutes. Transfer cookies from cookie sheet by lifting entire sheet of parchment to cooling rack. Cookies will appear underdone. If they start to come apart as you move them (because they are soft) gently push the cookie back together again, it will firm up as it cools. Carefully remove cookies from parchment paper after a few minutes on the cooling rack.

Making this concentrate takes a little planning but yields a rich creamy coffee you’ll love!

The day before serving, take 1/2# coarsely ground coffee beans and add 2 cups of water in a french press or a toddy maker.

Cover and let sit, refrigerated overnight.

Press coffee to strain off grounds. You now have a super concentrated coffee drink, keep refrigerated until ready to drink.

Reconstitute coffee by adding 3 cups cold vanilla almond milk, milk or water to every cup of concentrate. Mix and enjoy!!

Yields: 2 cups coffee concentrate, 8 cups total

vegetarian, gluten-free

This recipe was originally shared in the community class "Getting to Know Grains: Quinoa" led by Beck Ringsby of SAVOR Chef Services on May 8th, 2012.

• 2 large zucchini, cut lengthwise into 12 1/4-inch-thick slices
• 1 tsp salt
• 2c vegetable broth
• 1 c uncooked quinoa, rinsed and drained
• 1/2c tomato sauce
• 1/4c fresh finely chopped leek
• 1 tsp dried oregano
• 1/4c fresh basil leaves, chopped
• 1/4c fresh parsley leaves, chopped
• 2 Tbsp cream cheese, optional
• 1 25-oz jar marinara sauce
• heaping 1/2c shredded smoked mozzarella cheese

Preheat oven to 400 degrees.  Place zucchini slices on bed of paper towels.  Sprinkle with salt, cover with paper towels, and let stand to release moisture while preparing quinoa.

Bring broth, quinoa, tomato sauce, onion, and oregano to a boil in saucepan.  Cover, reduce heat to medium-low, and simmer 25 minutes, or until all liquid is absorbed. Salt to taste.  Remove from heat, and stir in basil, parsley, and optional cream cheese.  

Spoon 1/3c marinara sauce over bottom of 8” square baking dish.  Blot remaining moisture and salt from zucchini slices, and lay 4 zucchini slices over marinara sauce in pan.  Spoon half of quinoa over zucchini, and cover with 1/3c marinara.  Sprinkle 1/2 the smoked mozzarella. Repeat with 4 more zucchini slices, remaining quinoa, and 1/3c marinara.  Top with remaining 4 zucchini slices, remaining marinara and mozzarella cheese.  Bake lasagna 30 minutes, or until zucchini is tender and top is bubbly.

Let lasagna rest before serving.

vegetarian, gluten-free

This recipe was originally shared in the community class "Getting to Know Grains: Quinoa" led by Beck Ringsby of SAVOR Chef Services on May 8th, 2012.

QUINOA CAKES

• 1 large egg
• 2 Tbsp garbanzo bean flour
• 1-1/2 Tbs. tahini or nut butter
• 1-1/2 tsp red wine vinegar
• 1-1/2c cooked quinoa (1/2 cup uncooked)
• 1 can cannellini or garbanzo beans, drained and rinsed OR 1/2c finely grated sweet potato
• 1/2 10-oz pkg. frozen spinach, thawed and squeezed dry
• 1/4c chopped sun-dried tomatoes
• 1/4c chopped nuts, toasted to enhance flavor
• 2 oz crumbled feta cheese
• 2 Tbsp finely chopped green onion
• 1 Tbsp chopped fresh parsley
• 2 cloves garlic, minced (2 tsp)
• 1/2 tsp salt

ROASTED RED PEPPER SAUCE

• 1-1/2c roasted red peppers, drained
• 1/2c toasted almonds, toasted to enhance flavor
• 1 clove garlic
• 2 tsp red wine vinegar

Preheat oven to 400 degrees.  Coat baking sheet with cooking spray.  Combine egg, flour, tahini, and vinegar in bowl.  Stir in remaining ingredients, then mash together until mixture is firm enough to shape into cakes.  Shape mixture into 1/4-cup patties with wet hands.  Bake on prepared baking sheet 25 minutes, turning once, or until cakes are browned.

Puree all the roasted red pepper sauce ingredients in food processor. Heat and serve on hot quinoa cakes.

Variation: Replace 1 cup quinoa with lentils, and season with curry powder to make Indian koftas.  Or mix in more chopped parsley, and serve in pitas for quinoa falafel.

Some folks might remember the “old” days when you could buy a big peanut butter ball chock full of healthy goodies while you were picking up your groceries at the Mutual Aid Food Association* (MAFA), precursor to Wheatsfield Grocery and Wheatsfield Cooperative. Health & Beauty buyer Kim McDermott remembers these fondly and makes her own variations of these tasty treats, using what she has on hand.

1 c peanut butter

1/2 c + 2 rolled oats

1/2 c sesame seeds, ground up

1/2 c sunflower seeds

1/2 c whey powder or protein powder

3 T carob powder

1/8 tsp salt if using unsalted nut butter

1/2 c raisins

1/4 c +2 T honey, use more or less to get right consistency

Mix together peanut butter and honey.

Pulse sunflower seeds in food processor or chop to make into smaller pieces. Stir sunflower seeds and remaining ingredients into peanut butter mixture, add more honey as needed.

Roll into balls using about 1 Tablespoon for each. They are ready to eat but refrigerate or freeze leftovers.

Substitutions:

* substitute 2/3 c almond butter and 1/3 c tahini for peanut butter

* 1 T chia, 3-4 T coconut and a little nutritional yeast

* toast the sesame seeds for a nuttier flavor

* use cocoa instead of carob powder

* make larger balls; after chilling wrap in plastic wrap for an on the go dessert at picnics or in lunches