Recipes

Sunflower Power Bars
(makes about thirty 2-inch squares)

5/8 cup peanut butter
1 ¼ cups honey
2 tsp vanilla
1 ¼ cups oats
1 ¼ cups nuts
1 cup wheat germ
6 ¼ cups sesame seeds
5/8 cup sunflower seeds

Cream together peanut butter, honey and vanilla. Add the rest of the ingredients and mix well with your hands – it works best and saves on dishes. With wet hands or rolling pin, flatten mixture to uniform thickness on oiled pan. Dough will be stiff – be patient.
Bake at 350º for about 25 minutes. Let cool.

Adapted from ‘Uprisings: The Whole Grain Baker’s Book’.


Parsnip Cake or Muffins
(makes 1 10-inch square pan, or 24 muffins)

Cook until tender, then mash:
1¼ cups parsnips

Mix with that:
½ cup sunflower oil
½ cup honey
¾ cup soy milk
½ Tbs. vanilla

Combine in another bowl:
2 ¼ cups soft whole wheat pastry flour
1 Tbs. baking powder
½ tsp. baking soda (with no lumps)
¼ tsp. nutmeg

Mix wet and dry ingredients together. Pour into an oiled pan or cupcake tins. Bake until firm, about 25-35 minutes at 350°

From ‘Uprisings: The Whole Grain Baker’s Book’.