Foods Recipes

2 c AM Brown Rice Flour

2 tb Non-alum baking powder

1/2 ts Sea salt (optional)

1/4 c Potato starch or other flour

2 Eggs; beaten (optional)

1 c Water or soymilk

2 tb AM Unrefined Vegetable Oil

3 tb Honey

Mix dry ingredients and liquid ingredients separately; then combine both mixtures. Pour into oiled and floured 4" x 8" loaf pan and bake 45-50 minutes at 350 F. Let cool completely in pan. Source: Arrowhead Mills "Recipes for Special Dietary Needs" tri-fold Reprinted by permission of Arrowhead Mills, Inc. Electronic format courtesy of: Karen Mintzias

1 1/2 c Sifted all-purpose flour

1 tb Baking powder

1 ts Salt

1/2 ts Mace

1/2 ts Nutmeg

3/4 c Brown sugar, firmly packed

1 c Chopped pecans

1 1/2 c Quaker Oats, uncooked

-- (quick or old-fashioned) 1 1/3 c Milk

1 Egg; beaten

1/4 c Vegetable oil

Sift together flour, baking powder, salt and spices into bowl. Stir in sugar, pecans and oats. Add remaining ingredients; stir only until dry ingredients are moistened. Pour batter into 3 greased empty cans, about 2 cup capacity. Bake in preheated moderate oven (350 F.) about 50 minutes. Loosen edges; remove from cans immediately; cool thoroughly. Wrap cooled bread and store one day before slicing. NOTE: For variety, use 1 cup chopped pitted dates or prunes in place of pecans in above recipe. Source: Our Favorites for family and friends Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias

1 c Mashed banana

1/2 c Orange juice concentrate

2 tb Oil

1 1/4 c Rice flour

1 1/2 ts Cornstarch-free baking powde

In large bowl mix, bananas, orange juice concentrate, and oil. Add flour and baking powder. Blend well. Fill six 2 1/2 inch nonstick muffin cups 2/3 full. Bake at 375 for 20-25 minutes. Turn out onto a wire rack to cool. Variations: add 1/2 cup raisins, 1/2 cup sliced almonds, 1/2 cup chopped dates (no sugar), or 1/2 cup well drained crushed pineapple. For apple rice muffins, substitute apple juice concentrate for orange juice concentrate. : Enjoy, Sondra FROM: SONDRA PETERSON (DMDG94A)

1 c AM Oat Flour

1 ts Non-alum baking powder

1/2 ts Sea salt (optional)

2 tb Raw honey

1/3 c Buttermilk

1/2 c Raisins or dates

-OR- chopped nuts 1 tb AM Unrefined Vegetable Oil

1 Egg; beaten

-OR- egg replacer Stir together dry ingredients. Mix liquids and fruit or nuts together and add to dry mixture, stirring lightly. Fill 6 oiled muffin tins 1/2 full and bake 15 minutes at 425 F. Source: Arrowhead Mills "Whole Grain Muffins" tri-fold Reprinted by permission of Arrowhead Mills, Inc. Electronic format courtesy of: Karen Mintzias

1 c Quaker Oats, uncooked

-- (quick or old-fashioned) 1 c Buttermilk or sour milk*

1 Egg

1/3 c Margarine or butter; melted

1/4 c Brown sugar, firmly packed

1 c All-purpose flour

1 ts Baking powder

1/2 ts Baking soda

1/2 ts Salt (optional)

1/2 c Raisins

Combine oats and buttermilk; refrigerate 1 hour or overnight. Heat oven to 400 F. Grease 12 medium muffin cups or line with paper baking cups. In large bowl, combine egg, margarine and brown sugar; mix well. Add oat mixture alternately with combined dry ingredients to egg mixture, mixing just until dry ingredients are moistened (batter will be slightly lumpy). Stir in raisins. Fill prepared muffin cups 2/3 full. Bake 20 to 25 minutes or until golden brown. *NOTE: To make sour milk, place 1 tablespoon lemon juice or vinegar in glass measuring cup. Add enough milk to equal 1 cup; mix well. Let stand 10 minutes.

NUTRITIONAL ANALYSIS per muffin: * calories 162 * carbohydrates 23 g * protein 4 g * fat 6 g * calcium 56 mg * sodium 160 mg * cholesterol 25 mg * dietary fiber 1 g Source: "Hurry, Let's Eat!" Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias