Buckwheat Blueberry Muffins

Yield: 12 muffins

Ingredients

buckwheat flour | 1 cup

whole wheat pastry flour | 1/2 cup

sea salt | 1/3 tsp.

baking powder | 1-1/2 tsp.

baking soda | 3/4 tsp.

poppy seeds | 1-1/2 Tbsp. 

eggs | 2 

buttermilk | 1 cup

extra virgin olive oil | 3 Tbsp.

pure maple syrup | 1/4 cup 

unsweetened applesauce | 3/4 cup

fresh or frozen unsweetened blueberries | 3/4 cup

Directions

Grease muffin tin. In a bowl, add and mix the dry ingredients. Combine and mix the wet ingredients in a separate bowl. Pour the wet into the dry and stir gently from the bottom up until partially mixed; fold in blueberries until all ingredients are just combined. Fill each muffin cup almost to the top. Bake in a preheated 360-degree oven for 22 - 25 min., or until a knife through the center comes out clean and the top springs back to your touch.

Yield: 1 - 8 x 4 or 8-1/2 x 4-1/2 loaf

Ingredients

whole wheat pastry flour | 2 cups 

baking soda | 1 tsp. 

sea salt | 1/2 tsp. 

cardamom and nutmeg | 1/2 tsp. each 

carrots, grated | 1 cup, packed

walnuts, chopped small | full 3/4 cup 

extra virgin olive oil | 2 Tbsp.

juice of fresh lemon | 1 (2 Tbsp.)

pure maple syrup | 1/2 cup 

egg, beaten | 1 large

pure vanilla extract | 1-1/4 tsp.

crushed pineapple in unsweetened juice | 1  7 - 8 oz. can 

Directions

Whisk the dry ingredients together. Stir in the carrots and walnuts. In a separate bowl, whisk together the oil, syrup, lemon, vanilla, and egg. Add to the dry ingredients and stir gently, from the bottom up, until partially mixed. Fold in the pineapple and juice until all ingredients are just blended. Fill your greased loaf pan 2/3 of the way up; make muffins if you have left-over batter. Push batter slightly from the middle towards the two ends. Bake in preheated 350-degree oven for 50 - 60 minutes, or until a knife in the center comes out clean and the top springs back to your touch. 

 Yield: 3 servings

Ingredients

tomato sauce | 1 – 8 oz. can

garlic cloves, chopped fine | total of 3

sea salt | total of 3/4 tsp. 

oregano, red chili flakes, and thyme | total of 1/2 tsp. each

black pepper | total of 1/4 tsp. 

extra virgin olive oil | 1-1/2 tsp.

Italian purple eggplant, 6 diagonal unpeeled 1-1/4” slices | 1 small-med.

mushrooms, quartered | 12 

Jarlsberg and Romano (or Parmesan) cheese, grated | 1/2 cup each

ricotta cheese| 2/3 cup

basil leaves, rolled and sliced | 1/3 cup

crusty peasant bread, lightly toasted | 3 slices

baby spinach | 3 handfuls

Directions

In a small bowl, mix the tomato sauce, 2 cloves of garlic, 1/4 tsp. each of salt & thyme, the oregano & chilies. In a large skillet over med. heat, sauté eggplant and mushrooms in the oil. Sprinkle with 1/4 tsp. each salt & thyme & 1/8 tsp. pepper. When the underside is golden brown (approximately 5 min.), flip over the eggplant and spoon on seasoned tomato sauce. Sprinkle Jarlsberg and Romano evenly over the eggplant slices. Cover, turn the heat down to low & cook for 8 min., or until the cheese is melted and the eggplant is just tender when pierced with a fork. Meanwhile, rinse the bowl the tomato sauce was in and use it to mix the ricotta, 1/4 cup basil, remaining 1/4 tsp. of salt, 1/8 tsp. of pepper & garlic clove; spread on the toasted bread. Plate 2 eggplant slices, slightly overlapping, on a bed of fresh spinach. Serve with ricotta toast; garnish with remaining basil.