Ingredients MIX IN A ZIPLOCK BAG 2 c Buckwheat flour 1/2 t Salt 2/3 c Wheat flour 2 t Baking powder 2/3 c dry milk, Instant 3 T egg (optional),
Ingredients MIX IN A ZIPLOCK BAG 2 c Buckwheat flour 1/2 t Salt 2/3 c Wheat flour 2 t Baking powder 2/3 c dry milk, Instant 3 T egg (optional),
Ingredients 2 c miniature wheat or, Shredded bran squares 1 c thin pretzels, Unsalted broken into pieces 1/2 c lentils, Cooked 1/2 c Quick-cooking rolled oats 1/2 c Raisins 1/2
Ingredients Method Combine the yogurt and nectar in a blender. Add the raspberries and peaches. Blend until smooth. Serves 2. Photo by ROMAN ODINTSOV for illustration only.
Ingredients Method Put all ingredients into a blender. Blend until smoothie consistency is reached. Photo by The Lazy Artist Gallery for illustration only.
Ingredients Method Put all ingredients into a blender. Blend well until smoothie consistency is reached. Photo by Daniela Miskulin for illustration only.
Ingredients Method Purée all ingredients in a blender for 30–45 seconds. Makes about sixteen delicious, filling, vegan, nutritious ounces. Photo by Josh Sorenson for illustration only.
Ingredients Directions Equipment: A 9 by 5 inch/ 7 cup bread pan, coated lightly with cooking spray. A baking stone set toward the bottom rung and a cast-iron pan on
Ingredients Directions Preheat oven to 275 degrees Fahrenheit. In a large mixing bowl, mix oatmeal, wheat germ, cinnamon, nutmeg and walnuts. In a separate bowl, mix honey and sunflower oil
Ingredients Directions Combine eggs, flour, milk, sugar, oil and salt in a blender or food processor. Blend until smooth. Transfer batter into a mixing bowl, cover, and set aside in
Ingredients Mix ingredients into blender one at a time and serve. Photo by Alex Lvrs on Unsplash for illustration only.