3/4 cup canola oil
2 cups sugar
2 teaspoons vanilla

1 tablespoon + 1 teaspoon whole flax seeds
1/2 cup soymilk

2 cups all purp flour
3/4 cup dutch processed cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup chocolate chips

Directions
Preheat oven to 350 F.

Grind the flax seeds on high in a blender until they become a powder. Add soymilk and blend for another 30 seconds or so. Set aside.

In a large bowl sift together flour, cocoa, baking soda and salt.

In a seperate large bowl cream together oil and sugar. Add the flax seed/soy milk mixture and mix well. Add the vanilla.

Fold in the dry ingredients in batches. When it starts to get too stiff to mix with a spatula, use your hands until a nice stiff dough forms. Add the chocolate chips and mix with your hands again.

Roll dough into 1 inch balls and flatten into a disc that's about 1 1/2 inches in diameter. Place on an ungreased cookie sheet about an inch apart.

Bake for 10 minutes. Remove from oven and let cool for about 5 minutes, then set them on a wire rack to cool completely.

Variations:
For chocolate chocolate chip cherry cookies, replace 1 teaspoon of the vanilla with almond extract, and replace 1/2 the chocolate chips with dried cherries.

For chocolate nut cookies, replace 1 teaspoon of the vanilla with a nut extract (almond, walnut, what have you) and replace the chocolate chips with 1 1/2 cups chopped nuts (hazelnuts, almonds or walnuts all are good).

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.