Orange Flax Bran Muffins

1-1/2 cups oat bran

1 cup whole wheat flour

1 cup golden flax seed

1 cup natural bran

1 tablespoon baking powder

1/2 teaspoon salt

2 whole oranges quartered and seeded

1 cup brown sugar

1 cup buttermilk

1/2 cup canola oil

2 eggs

1 teaspoon baking soda

1-1/2 cups raisins or Organic Dark Chocolate Chips

In a large bowl, combine oat bran, flour, flax seed, bran, baking powder and salt. Set aside. In a blender or food processor, combine oranges, brown sugar, buttermilk, oil, eggs and baking soda. Blend well. Pour orange mixture into dry ingredients. Mix until well blended. Stir in raisins or chocolate chips. Fill paper lined muffin tins almost to the top. Bake in 350 degree oven for 18-20 minutes or until wooden pick inserted into center of muffin comes out clean.

From theorganicreport.com

Chai Tea Mix

Makes 8 or 9 cups

3/4 cup non fat dry milk powder

 1-1/4 cup powdered non-dairy creamer

1-1/2 cups French vanilla flavored powdered non-dairy creamier

2 cups sugar

1-1/4 cups brown sugar

2 cups unsweetened instant tea

2 tsp ground ginger

2-1/2 tsp ground cinnamon

1-1/4 tsp cloves

1-1/2 tsp ground cardamom

1-1/2 tsp ground nutmeg

1 tsp allspice

1/4 tsp finely ground white pepper

Combine ingredients. Stir in spices. In a blender or food processor, blend 1 cup at a time until mixture is the consistency of fine powder. To serve: Stir 2 heaping Tablespoons Chai Tea mix into mug of hot water. You can add 2% milk to make a richer and creamier tea!

Maple Cranberry Pecan Cake

2 cups spelt flour

1/3 cup maple sugar granules, or 1/2 cup organic cane sugar

1 tablespoon baking powder

1/4 teaspoon sea salt

 1 teaspoon orange zest

2/3 cup fresh or frozen cranberries

2 tablespoons flaxseeds

3/4 cup cranberry nectar or apple juice

 1/4 cup freshly squeezed orange or tangelo juice

1/4 cup canola oil

Topping:

1/2 cup pecans

 1 tablespoon maple sugar granules, or to taste

Preheat the oven to 350F. Lightly oil a 9-inch cake pan and set aside. - Place the topping ingredients in a food processor and pulse until coarsely ground. Transfer to a small bowl and set aside. - Combine the spelt flour, maple sugar, baking powder, salt, zest, and cranberries in a large mixing bowl, and set aside. - Place the flaxseeds in a blender and grind to a powder. Add the cranberry nectar, orange juice, and oil, and blend well. Add to the flour mixture and stir to form a smooth batter. - Pour the batter into the cake pan, sprinkle with the pecan topping, and bake 45 minutes, or until a toothpick inserted in the center comes out clean. - Let the cake cool 30 minutes before removing from the pan. Slice and serve.