nature's path recipes

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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T H E E A T W E L L C O O K B O O K

Whole grain goodnessis 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 off er gluten free whole grain goodness by using gluten free whole grains like:

• Buckwheat • Quinoa • Millet• Sorghum • Amaranth • Brown Rice• Flax • Teff • Whole Grain Corn

Did you know that of the 128 innovative products we currently make, about 20% are Certifi ed 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 fl ag throughout this book for innovative ideas to boost the taste and nutrition of your gluten free meals.

Badges of Honor

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 certifi ed organic, certifi ed gluten free, non-GMO verifi ed 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.

V E R F E DV E R D

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ContentsPreface . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .1

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

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

D E S S E R T S + S N A C K S

Ancient Grains “Gruffles” . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .65Baked Waffle “Fries” . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .67Banana Maple-Pecan Pudding . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 69Chocolate Pudding Koala Crisp® Pie . . . . . . . . . . . . . . . . . . . . . . . . .71Cran-Apple Gorilla Munch® Crisp . . . . . . . . . . . . . . . . . . . . . . . . . . 73Crispy Rice Peanut Butter Cookies . . . . . . . . . . . . . . . . . . . . . . . . . . .75Flax Plus® Berry Banana Smoothie . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 77Garlicky Waffle Chips with Roasted Red Pepper Hummus . . . . .79Granola Strawberry Parfait . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .81Hemp Plus® Granola Chocolate Crunch . . . . . . . . . . . . . . . . . . . . . . . . 83Heritage® Apple Cake. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 85Optimum® Slim Curried Party Mix . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .87SmartBran™ Apple-Cranberry Crumble . . . . . . . . . . . . . . . . . . . . . . . . 89SmartBran™ Pumpkin Pie . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .91SmartBran™ Whole Wheat Raisin Cookies. . . . . . . . . . . . . . . . . . . . . . .93Sunrise™ Vanilla Cookies with Blueberries . . . . . . . . . . . . . . . . . . .95Sunrise™ 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 SmoothieHere’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 needed1 . . . . . . . . . . Ripe Banana, cut into chunks and frozen½ cup . . . . . Frozen Raspberries½ 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.

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 PancakesWithout gluten acting as a binding agent, pancakes can be a bit fragile to fl ip 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 Cereal1 ½ cup . . . Gluten Free Old-Fashioned Oatmeal½ cup . . . . . Sugar½ cup . . . . . Sunfl ower Seeds, raw, unsalted1/3 cup . . . . . Dried Blueberries2 tsp. . . . . . . Gluten Free Baking Powder½ tsp. . . . . . Baking Soda½ tsp. . . . . . Ground Cinnamon½ tsp . . . . . . SaltEgg Replacer equivalent to 2 large eggs2 1/4 cup . . . Buttermilk, (well-shaken) plus more if needed2 tbsp. . . . . Saffl ower 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 fl our. Transfer to a large bowl. Stir in oatmeal, sugar, sunfl ower 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, fl atten 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 PancakesWith 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 Flour½ tsp. . . . . . Baking PowderPinch. . . . . . Salt1/3 - ½ 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 PANC AKES

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Double Berry Belgian WafflesYou 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 eggs1 cup . . . . . . Strawberry Yogurt1/3 cup . . . . . Water2 tbsp. . . . . Vegetable Oil2 tbsp. . . . . Honey or Agave Syrup1 cup . . . . . . Nature’s Path® Flax Plus® Red Berry Crunch1 ½ cup . . . Whole Wheat Pastry Flour2 tsp. . . . . . . Baking Powder½ tsp. . . . . . Baking Soda1/4 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 MuesliTraditional 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, uncooked1 cup . . . . . . Low-Fat Vanilla Yogurt3/4 cup . . . . . Green or Red Seedless Grapes, halved1 . . . . . . . . . . Large Apple, grated, or 3/4 cup Chunky Applesauce1/3 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.

SE RvES 3

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Hot Oatmeal Raisin BarsThese 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 Flour½ tsp. . . . . . Baking Soda½ tsp. . . . . . Baking Powder½ tsp. . . . . . Ground Cinnamon1/4 tsp. . . . . . Salt1/3 cup . . . . . Packed Brown Sugar4 oz. . . . . . . (1 stick) Butter, at room temperature,

plus more to grease panEgg Replacer equivalent to 2 large eggs½ cup . . . . Applesauce, unsweetened½ 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 PancakesThese 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 egg2/3 cup . . . . . Buttermilk, well-shaken2 pouches Nature’s Path® Hemp Instant Hot Oatmeal, uncooked1/8 tsp . . . . . Baking Soda½ 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 PANC AKES

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Layered Granola, Yogurt, and Fruit BreakfastIt’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 Yogurt1 - 2 tbsp. . Honey1/4 tsp. . . . . . Ground Cinnamon1/8 tsp. . . . . . Ground Cardamom (optional)1 . . . . . . . . . . Medium Banana, sliced1 cup . . . . . Nature’s Path® Hemp Plus® Granola1 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.

SE RvES 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 fl akes rather than uncooked rolled oats, it takes only 30 minutes in the oven.

2 cups . . . . . Nature’s Path® Mesa Sunrise® Cereal2 cups . . . . . Nature’s Path® Fruit Juice Sweetened, Corn Flakes1 cup . . . . . . Walnuts, chopped½ cup . . . . . Coconut, shredded, dried and unsweetened,

(optional, but very delicious)1/3 cup . . . . . Maple Syrup (dark amber has the most fl avor)3 tbsp. . . . . Saffl ower Oil, plus 1/4 tsp. for preparing pan1/8 tsp. . . . . . Salt2 tsp . . . . . . Pure Vanilla Extract, gluten free if it’s pure½ 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 fl akes while stirring. Continue stirring until fl akes are evenly coated.

5. Spread mixture evenly on prepared pan. Bake 15 minutes. Stir, then rotate pan back to front. Continue baking until fl akes feel dry to the touch and some fl akes 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 BarsChock 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, uncooked1 cup . . . . . Whole Wheat Pastry Flour, plus 2 tsp. additional for

preparing pan1/3 cup . . . . . Brown Sugar, packed2 ½ tsp. . . . Baking Powder½ tsp. . . . . . Baking Soda½ tsp. . . . . . SaltEgg Replacer equivalent to 1 large egg1 1/3 cup . . . Vanilla Yogurt1/4 cup . . . . Vegetable Oil, plus more for greasing pan½ cup . . . . Sunflower Seeds, raw, unsalted1/3 cup . . . . . Dried Goji Berries or Currants2 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 SconesOrange 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 dough1/4 cup . . . . Brown Sugar, packed2 tsp. . . . . . . Baking Powder1 tsp. . . . . . . Baking Soda1/4 tsp. . . . . . Ground Cardamom1/8 tsp. . . . . . Sea Salt4 oz. . . . . . . . Butter, (1 stick) chilled, cut into bits1/3 cup . . . . . Dried Goji Berries, coarsely chopped . . . . . . . . . . . Zest of 1 Large Orange1/4 - 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 MuffinsIf 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™ Cereal1 3/4 cup . . . Unsweetened Apple Juice1 cup . . . . . Whole Wheat Flour1 cup . . . . . Unbleached White Flour1 tbsp. . . . . Baking Powder½ tsp. . . . . . Baking Soda1 tsp. . . . . . . Ground Cinnamon1/8 tsp. . . . . . Ground Allspice or Cardamom1/4 tsp. . . . . . Sea Salt5 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 Syrup1 tsp. . . . . . Vanilla Extract1 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 MUffi NS

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Apple, Celery and Ancient Grains Granola SaladThis 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 Oil3 tbsp. . . . . Lemon Juice, freshly squeezed, plus more to taste1 tsp. . . . . . Mustard (well-rounded)1/8 tsp. . . . . . Salt3 . . . . . . . . . . Granny Smith Apples (about 1 1/2 lbs), cored and diced1 ½ cup . . . Celery, chopped1 cup . . . . . Ancient Grains Granola*½ cup . . . . Raisins3 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 waffl e croutons made of whole grain fl our, 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 waffl es, defrosted2 tbsp. . . . . Saffl ower or other Taste-Free Vegetable Oil1 ½ tbsp. . Toasted Sesame Oil1 1/4 tsp. . . . Japanese Soy Sauce1 tsp. . . . . . Sesame Seeds (black sesame seeds are nice!)

For the PeAnut sAuCe:½ cup . . . . . Peanut Butter, at room temperature1/3 cup . . . . . Hot Water1/3 cup . . . . . Cilantro, chopped1 tbsp. . . . . Gluten Free Soy Sauce, plus more to taste2 tsp. . . . . . Ginger, minced 1/4 tsp. . . . . . Garlic Powder2 tbsp. . . . . Lime juice, freshly squeezed

For the slAW:6 cups . . . . . Chinese, Napa, or Green Cabbage, shredded2 cups . . . . . Edamame, frozen shelled, cooked1 cup . . . . . . Carrots, grated½ cup . . . . . Scallion Greens, thinly sliced4 - 6 . . . . . . . Cilantro Sprigs, optional

1. To make croutons, set rack in center and preheat oven to 425°F. Cut each waffl e 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 waffl e 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.

SE RvES 4

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Black Bean Salad with SmartBran™ Mediterranean Salad TossA 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.) drained1 ½ cup. . . Carrots, finely chopped1 ½ cup . . . Red Cabbage, finely chopped1/3 cup . . . . . Sun-Dried Tomatoes (oil-packed), finely chopped1/4 cup . . . . Olive Oil or Oil from Sun-Dried Tomatoes1 ½ tbsp. . Balsamic Vinegar½ tsp. . . . . . Prepared Mustard½ tsp. . . . . . Salt, or to taste1/4 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 PineappleHere’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, scrubbed1 ½ cups . . Nature’s Path® Flax Plus® Pumpkin Raisin Crunch1 cup . . . . . Pineapple in unsweetened pineapple juice1 cup . . . . . Plain Yogurt1 cup . . . . . Pecan Halves½ 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 Rvi NGS

37


Grilled Mozzarella Sun-Dried Tomato SandwichWaffl es 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 fresh2 . . . . . . . . . . Nature’s Path® Mesa Sunrise® or Home Style Waffl es4 - 6 . . . . . . . Strips Oil-Packed Sun-Dried Tomatoes1 tsp. . . . . . Pesto Sauce1 tsp. . . . . . Olive Oil

1. Place a slice of mozzarella on each waffl e. Spread pesto on cheese and set tomato pieces on top. Add 2nd slice of mozzarella and set second waffl e 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 fl ip 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

39


Heritage® Lentil LoafFull 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.

½ cup . . . . . Dried Mushrooms2 ½ cups . . Red Lentils5 cups . . . . . Water1 tsp. . . . . . Salt, plus more to taste1 tsp. . . . . . . Dried Thyme1 cup . . . . . . Nature’s Path® Heritage® Flakes or Heritage® O’s2 tbsp. . . . . Olive Oil2 cups . . . . Onion, finely chopped2 . . . . . . . . . . Cloves Garlic, minced2 tbsp. . . . . Balsamic Vinegar1/4 cup . . . . . Parsley, minced, plus a few whole leaves for garnish1/4 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.

SE RvES 8

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Heritage® Stuffed PortobellosStuffing 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, large1 . . . . . . . . . . Onion, small, peeled and quartered1 cup . . . . . Nature’s Path® Heritage® Flakes Cereal1 cup . . . . . . Parsley leaves and thin stems, tightly packed2 tbsp. . . . . Olive Oil, plus more for coating mushrooms2 tbsp. . . . . Romano Cheese, grated (for a vegan version, substitute

nutritional yeast to taste)1 tsp . . . . . . Dried Oregano3/4 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.

SE RvES 8

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Heritage® Tomato and Basil SaladThis 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 Tomatoes3 tbsp. . . . . Olive Oil3 tbsp. . . . . Lemon Juice , freshly squeezed1 tsp. . . . . . Dijon Mustard1 bunch . . Fresh Basil2 cups . . . . Diced Fennel (or substitute celery)2 cups . . . . Nature’s Path® Heritage® flakes1/4 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 BeanCasseroleBecause Mesa Sunrise cereal is made of corn and amaranth fl ours, it makes an ideal addition to a main dish with a Southwestern theme. This is a fl avor-packed layered casserole perfect for a pot luck.

1 can . . . . . Black Beans (15 oz.) 1 can . . . . . Tomatoes, diced (15 oz.)1 ½ cups . . Frozen Corn1 cup . . . . . Olives, pimento-stuff ed, drained and sliced crosswise1 tbsp. . . . . Olive Oil1 tsp. . . . . . Chili Powder½ tsp. . . . . . Dried Oregano1/4 - ½ tsp . . Salt (add less if using salted beans)3 cups . . . . . Nature’s Path® Mesa Sunrise® cereal2 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 PuddingBursting 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 Oil½ cup . . . . . Onion, chopped1 pkg. . . . . . Frozen Spinach, defrosted, chopped (10 oz.)1 box . . . . . Mesa Sunrise® Waffl es, each waffl e broken into 6 pieces1 cup . . . . . . Frozen Corn½ cup . . . . . Roasted Red Pepper, chopped1 cup . . . . . . Cheddar Cheese, shredded, tightly packedEgg Replacer equivalent to 4 large eggs2 cups . . . . . 2% Milk or Soy Milk1 tsp. . . . . . . Salt1 tsp. . . . . . . Oregano Leaves, dried½ 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, waffl es, 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 waffl es 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 fl avor of a long-simmered soup. Instead of serving bread alongside, try this novel approach: garnish the soup with a parmesan-topped, crisp, gluten free waffl e.

1 tbsp. . . . . Olive Oil½ cup . . . . . Finely Chopped Onion1 cup . . . . . . Finely Chopped Celery1 cup . . . . . . Finely chopped Carrot1 tsp. . . . . . Herbes de Provence or 1/4 tsp. each dried thyme, basil,

rosemary, and fennel seeds3 cups . . . . . Gluten Free Vegetable Broth1 can . . . . . Tomatoes, diced (15-oz) with liquid1 can . . . . . Cannelloni or Navy beans, drained (15-19 oz)1 . . . . . . . . . . Zucchini, medium, diced3 tbsp. . . . . Pesto Sauce . . . . . . . . . . . Salt to taste

For the CrisP PArMesAn “toAsts”:1/4 cup . . . . . Olive Oil½ tsp. . . . . . Garlic Powder4 . . . . . . . . . . Nature’s Path® Mesa Sunrise® or Home Style Waffl es2 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 waffl es. Set on a cookie sheet.

5. Sprinkle 1/2 tbsp. cheese to top of each waffl e. 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 waffl e.

SE RvES 4

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Puffed Rice TabouliNo 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 chopped3 cups . . . . . Nature’s Path® Rice Puffs1 ½ cups . . Fresh Mint Leaves, tightly packed, chopped1 cup . . . . . . Parsley, tightly packed, chopped1/3 cup . . . . . Olive Oil3 tbsp. . . . . Lemon Juice, freshly squeezed, plus more to taste2 tsp. . . . . . Prepared Mustard3/4 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.

SE RvES 6

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

2 cups . . . . . Frozen Corn, rinsed and drained1 can . . . . . Black Beans, (15oz) rinsed and drained1 cup . . . . . . Chunky Salsa1/4 cup . . . . . Pimento-Stuff ed Green Olives, sliced

For the WAFFles:1 tbsp. . . . . Olive Oil1 1/4 tsp. . . . Chili Powder2 . . . . . . . . . . Mesa Sunrise® Waffl es1 ripe . . . . . Hass Avocado2 tbsp. . . . . Cilantro, chopped fresh, plus more for garnish1/4 - 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 waffl es: 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 waffl es. Set on a cookie sheet, and bake until crisp, 4 to 5 minutes. Set one waffl e 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 waffl e. Set to one side of plate. Spoon chili onto other side of plate. Alternatively, set guacamole waffl e on top of chili. Garnish with a sprig of cilantro.

SE RvES 2

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SmartBran™ Curried Squash SoupNot 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 Oil4 tsp. . . . . . . Curry Powder, Madras-Style (mild) 2 pkg. . . . . Squash, (12-oz. each) frozen, pureed, unseasoned4 cups . . . . . Vegetable Broth1 cup . . . . . . SmartBran™ cereal3 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.

SE RvES 6

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SmartBran™ Mediterranean Salad TossUse these crisp, zesty, nutritious nuggets instead of croutons to add lots of fiber and great taste to your salads.

1 tbsp. . . . . Olive Oil½ tsp. . . . . . Ground Thyme½ tsp. . . . . . Ground Oregano½ tsp. . . . . . Ground Rosemary1/4 tsp. . . . . . Garlic Powder1/4 tsp. . . . . . Salt1 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

59


SmartBran™ Sweet PotatoCasseroleAdd 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 Yams1 tbsp. . . . . Vegetable Oil, plus 1/2 tsp. for preparing pan1 cup . . . . . . Smart Bran™ Cereal1/4 cup . . . . . Dark Brown Sugar, plus more to taste1 1/4 tsp. . . . Ground Cinnamon1 tsp. . . . . . Salt, or to taste½ tsp. . . . . . Nutmeg, grated1/4 cup . . . . Crystallized Ginger, chopped or 1/2 tsp ground ginger3/4 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.

SE RvES 8

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Spinach and Feta PieIn this streamlined, gluten free, flavor-packed version of the deservedly famous Greek pie, there’s a quiche-like fi lling 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’s3/4 tsp. . . . . . Oregano Leaves, dried½ tsp. . . . . . Salt3 tbsp. . . . . Olive Oil, plus more for preparing pie plateEgg Replacer equivalent to 4 large eggs½ cup . . . . 2% Milk or Soy Milk4 oz . . . . . . . Feta Cheese, crumbled (1 loose cup)1 tsp. . . . . . Mint, dried1 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 fl our. With motor running, pour oil through feed tube and process until fl our 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 fi rm 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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D E S S E R T S + S N A C K S

64

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.

½ cup . . . . . Peanut Butter, unsalted, preferably non-hydrogenated, at room temperature

½ cup . . . . . Liquid Honey 1/8 tsp . . . . . . Salt1 ½ cups . . Ancient Grains Granola*, plus more if needed½ cup . . . . . Chocolate Chips1/3 cup . . . . . Dried Cranberries or cranberries1/3 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

65


Baked Waffl e “Fries”Here is a simple, quick, and fun whole grain alternative to French fries.

3 . . . . . . . . . . Nature’s Path® Mesa Sunrise® or Home Style Waffl es, defrosted

3 tbsp. . . . . Olive Oil1/8 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 waffl e into 5 strips.3. In a bowl, blend oil, salt, pepper, and chipotle powder (if using).

Add waffl es and toss to coat.4. Spread waffl es 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 PuddingHere 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 eggs2 cups . . . . . Whole Milk½ cup . . . . . Maple Syrup1 tsp. . . . . . Vanilla Extract1/4 tsp. . . . . . Ground Cinnamon1 cup . . . . . . Pecan or walnut halves4 . . . . . . . . . . Bananas, firm, ripe, peeled and sliced1½ 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.

SE RvES 6

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Chocolate Pudding Koala Crisp® Pie1½ cups . . . Nature’s Path® Koala Crisp® Cereal½ cup . . . . . Raw Almonds3/4 cup . . . . . Gluten Free Old-Fashioned Oatmeal1/4 cup . . . . . Sugar (plus 1/2 cup Sugar for fi lling)1/8 tsp. . . . . . Salt (plus 1/8 tsp Salt for fi lling)Egg Replacer equivalent to 1 large eggs1/4 cup . . . . Saffl ower Oil, plus 1/4 tsp for preparing pie plate3 cups . . . . . Whole Milk3/4 cup . . . . . Gluten Free Semi-Sweet Chocolate Chips1/3 cup . . . . . Unsweetened Cocoa Powder1 tsp. . . . . . Gluten Free Instant Coff ee Powder1/4 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 fl our. Transfer to a large bowl. Place almonds in bowl of processor and pulse to coarsely chop. Add almonds to cereal fl our 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® CrispIn 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 fl our, 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, chopped1/3 cup . . . . . Cranberries, dried1/4 - 1/3 cup . Brown Sugar, packed2 cups . . . . . Nature’s Path® Gorilla Munch® Cereal2 tbsp . . . . . Brown Sugar, packed½ tsp. . . . . . Ground Cinnamon1/4 tsp. . . . . . Nutmeg, freshly grated4 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 fl our. 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

73


Crispy Rice Peanut Butter CookiesCalling 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 Cereal4 tbs. . . . . . . Unsalted Butter, at room temperature½ cup . . . . . Dark Brown Sugar, packedEgg Replacer equivalent to 1 large egg3/4 cup . . . . . Peanut Butter, non-hydrogenated, unsalted1/4 tsp. . . . . . Gluten Free Baking Powder1/8 tsp . . . . . . Salt2 . . . . . . . . . . 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 fl our. 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 fl our, 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 well-sealed container at room temperature for up to 5 days or freeze for up to 3 months.

MAKES 16 TO 20 COOKiES

75


Flax Plus® Berry Banana SmoothieIs 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.

½ cup . . . . . Cold Water3/4 cup . . . . . Nature’s Path® Flax Plus® Red Berry Crunch½ cup . . . . . Vanilla Yogurt1 . . . . . . . . . . Banana, medium-sized ripe, peeled and halved4 . . . . . . . . . . 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

77


Garlicky Waffl e Chips withRoasted Red Pepper HummusServe these fl avor-packed chips with homemade hummus or the dip of your choice. The chips are also delicious on their own, hot out of the oven.

h U M M U S

1 can . . . . . . Chickpeas, (15 oz.) drained and rinsed (reserve liquid if organic)

2/3 cup . . . . . Roasted Red Pepper, diced2 tbsp. . . . . Sesame Tahini2 tbsp. . . . . Lemon Juice, freshly squeezed1 . . . . . . . . . . Garlic Clove, halved½ tsp. . . . . . Ground Cumin1 tsp. . . . . . . Toasted Sesame Oil1 tsp. . . . . . . Salt, or to taste . . . . . . . . . . . Oil-Cured Black Olives, for garnish . . . . . . . . . . . Pinch Cayenne (optional)

C h i P S

3 . . . . . . . . . . Nature’s Path® Mesa Sunrise® or Home Style Waffl es, defrosted

3 tbsp. . . . . Olive Oil½ tsp. . . . . . Garlic Powder½ 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 waffl e 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 waffl es into oil to thoroughly coat. Stack waffl es 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 waffl e chips in a small bowl and place bowl of hummus

alongside.

MAKES 24 ChiPS AND AbOUT 1¾ CUP hUMMUS

79


Granola Strawberry ParfaitParfait 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 Ricotta1/4 cup . . . . . Low-Fat, Plain Yogurt4 - 5 tbsp. . Strawberry Jam (depending on desired sweetness)1 tsp. . . . . . Orange Zest, grated1 - 11/4 lbs. . Strawberries, trimmed1½ 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.

SE RvES 6

81


Hemp Plus® Granola Chocolate CrunchChocolate 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 ½ oz . Semi-Sweet Dark Chocolate Bars or (7 oz) chocolate chips2 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


Heritage® Apple CakeThis 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® Flakes1½ cups . . . French Vanilla Yogurt½ cup . . . . . Whole Wheat Pastry Flour,

plus 2 tsp. additional for flouring pan1/3 cup . . . . . Sugar2 tsp. . . . . . . Baking Powder½ tsp. . . . . . Baking Soda½ tsp. . . . . . Ground Cinnamon plus 1/4 tsp. additional for garnish1/8 tsp. . . . . . SaltEgg Replacer equivalent to 2 large eggs, lightly beaten2 tbsp. . . . . Butter, melted, plus 1 tsp. butter for preparing pan3/4 cup . . . . . Walnuts, coarsely chopped1 . . . . . . . . . . Apple, cored and thinly sliced1 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.

SE RvES 6 TO 8

85


Optimum® Slim® Curried Party MixA slightly exotic twist on traditional party mixes. And a much healthier alternative too.

1/3 cup . . . . . Vegetable Oil2 tbsp . . . . . Mild Madras Curry Powder1½ tsp . . . . Ground Cumin3/4 tsp . . . . . . Garlic Powder3/4 tsp . . . . . . Salt1/8-1/4 tsp . . . Cayenne (optional)3 cups . . . . . Nature’s Path® Optimum® Slim® cereal½ 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

87


SmartBran™ Apple-Cranberry CrumbleEveryone 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 ½ lbs. . . . . Apples, cored and sliced (about 5 cups)1/3 cup . . . . . Cranberries, dried½ cup . . . . . Walnuts, chopped1/4 cup . . . . . Crystallized Ginger, chopped½ tsp. . . . . . Ground Cinnamon1/8 tsp. . . . . . Ground Cardamom5 tbsp. . . . . Maple or agave syrup1 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.

SE RvES 6 TO 8

89


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

1 cup . . . . . . SmartBran™ Cereal½ cup . . . . . Whole Wheat Flour½ cup . . . . . Pumpkin Seeds, raw, unsalted, plus 1 tbsp. for garnish3 tbsp . . . . . Light Brown Sugar, packed½ tsp. . . . . . Ground Cinnamon1/8 tsp. . . . . . Salt1/4 cup . . . . . Vegetable Oil, plus 1/2 tsp for greasing the pie pan1 tsp. . . . . . . Ground Flax Seeds

For the Filling3 tbsp . . . . . Corn Starch1 cup . . . . . . Vanilla Soy Milk1 can . . . . . . Solid-Pack Pumpkin (15 oz.)½ cup . . . . . Light Brown Sugar, packed1½ tsp. . . . . Ground Cinnamon3/4 tsp. . . . . . Ground Ginger1/4 tsp. . . . . . Ground Nutmeg½ tsp. . . . . . Salt

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 out-side 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.

SE RvES 8

91


SmartBran™

Whole Wheat Raisin CookiesCookies 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™ Cereal11/4 cups . . . Apple Juice1 tsp . . . . . . Vanilla2 cups . . . . . Whole Wheat Flour1/3 -½ cup . . Dark Brown Sugar, packed2 ½ tsp. . . . Baking Powder½ tsp . . . . . . Baking Soda3/4 tsp . . . . . . Ground Cinnamon1/4 tsp . . . . . . Ground Allspice1/8 tsp. . . . . . Salt½ cup . . . . . Vegetable Oil, plus 1 tsp. for preparing cookie sheets3/4 cup . . . . . Raisins3/4 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

93


Sunrise® Vanilla Cookieswith BlueberriesThese irresistible, chewy cookies off er the delicate sweetness of anti-oxidant blueberries plus a bonus of sunfl ower 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™ Cereal½ cup . . . . . Light Brown Sugar, packed2 tbsp . . . . . Cornstarch1 tbsp . . . . . Tapioca Flour½ tsp . . . . . . Xanthan Gum½ tsp . . . . . . Baking Soda1/8 tsp . . . . . . Ground Cardamom (optional)1/4 tsp . . . . . . SaltEgg Replacer equivalent to 1 large egg½ cup . . . . . Butter (4 oz), melted and cooled to room temperature1/3 cup . . . . . Blueberries, dried1/3 cup . . . . . Raw Sunfl ower 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-fi ne fl our. Add sugar, cornstarch, tapioca fl our, 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 fl our, and process just until combined. Transfer batter to a bowl and stir in blueberries and sunfl ower 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 fi ngers to fl atten 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

95


Sunrise® Pumpkin CranberryMuffi nsThese 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® Cereal2/3 cup . . . . . Light Brown Sugar, packed1/4 cup . . . . . Cornstarch2 tbsp . . . . . Tapioca Flour2 1/4 tsp . . . . Gluten Free Baking Powder1 1/4 tsp . . . . Xanthan Gum1 ½ tsp . . . . Pumpkin Pie Spice½ tsp . . . . . . Baking Soda½ tsp . . . . . . Salt½ cup . . . . . Vegetable Oil½ cup + 2 tbsp.Low-Fat Buttermilk (shake well before measuring)Egg Replacer equivalent to 2 large eggs½ cup . . . . . Dried Cranberries½ cup . . . . . Raw Pumpkin Seeds

1. Set rack in middle and preheat oven to 400°F. Line muffi n cups with cupcake liners.

2. Place cereal in bowl of food processor and grind to a medium-fi ne fl our. Add sugar, cornstarch, tapioca fl our, 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 fl our 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 muffi n cups. Sprinkle remaining pumpkin seeds on top. Round off tops by gently patting with moistened fi ngers.

6. Bake until muffi ns spring back to a gentle touch and a cake tester inserted into center doesn’t feel sticky, 10 to 12 minutes.

7. Immediately transfer muffi ns 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

97


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