Banana Bread

Adapted by Julia Grys from Food.com
             
Ingredients                         
•    3 ripe bananas
•    1⁄2 cup maple syrup
•    3 tablespoons oil (grape seed or olive oil)
•    1 tsp vanilla
•    1 1⁄2 cups spelt flour
•    1 1⁄2 teaspoons baking soda
•    1⁄4 teaspoon salt
•    1/2 cup pecans (plus a tsp more for garnish)
•    1/2 cup chocolate chips (plus a tsp more for garnish)
•    1/2 tsp turbinado sugar (optional, for garnish)

Directions
1.    Heat oven to 350°F.
2.    Oil a loaf pan.
3.    In a bowl, mash bananas and mix in the maple syrup, oil, and vanilla.
4.    In a separate bowl sift the dry ingredients together, adding the nuts and chocolate chips last.
5.    Blend the wet and dry mixtures and pour into the loaf pan.
6.    Sprinkle extra chocolate chips, pecans & turbinado sugar down the center of loaf for garnish
7.    Bake for 42 minutes.

Strawberry Vanilla Muffins

By Marissa Gorski (nee Brayne)

Ingredients
•    1/2c grapeseed oil
•    1/2c vanilla soy/rice milk
•    1/2c maple syrup
•    1/4c agave
•    1T (or more) natural vanilla

Add:
•    1c whole spelt flour
•    1c light spelt flour
•    2 tsp baking powder
•    ½ tsp sea salt

•    2c (or more) chopped strawberries

Directions: 
1.    Mix all the wet ingredients together in a bowl
2.    Mix all the dry ingredients in a bowl
3.    Add the dry to the wet slowly incorporating until just combined, but do not overmix
4.    Add in the strawberries and place into muffin tins
5.    Bake at 375F for 20-30 minutes (watch for a nice golden top). Enjoy!

Scotch Broth

From Hot Off the Griddle #10, February 1993.

Warm up on a cool day with a bowl of this hearty soup. 

INGREDIENTS

• 1 cup dried whole green peas
• 1/2 cup navy beans
• 1 good meaty soup bone
• 4 quarts water
• 1 cup pearl barley
• 1/2 cup yellow split peas
• 3 large carrots
• 3 large onions
• 1 cup diced celery
• 2 cups cabbage (cut up)
• 3 medium potatoes, diced
• 1 cup diced turnip
• Salt and pepper

METHOD

1. Soak whole green peas and beans overnight in water.
2. Simmer soup bone in water to cover for about 2 hours; remove bone.
3. Add barley, beans and peas and cook another hour.
4. Add vegetables and cook 1/2 hour.
5. Season to taste.

Makes 8 to 10 servings.