Six-Week Bran Muffins

This is a work in progress.
NOTE!!! As Einkorn (and spelt) wheat absorbs moisture at a slower rate, store this batter in the refrigerator for at least a day before baking when using either of these two wheats.

INGREDIENTS:

2 cups water

2 cups Nature’s Path “Smart Bran” cereal

1 cup coconut oil, melted

1 cup raw local honey

1 cup coconut palm sugar (it is brown)

1/2 cup molasses

4 eggs

5 cups whole Einkorn or spelt flour

1 cup almond flour

1Tablespoon chia seed

5 tsp baking soda

1 tsp salt

1 quart buttermilk, or equal parts milk & sour cream

2 1/2 cups Kellogg’s All Bran cereal (look for more healthy alternative)

INSTRUCTIONS:

Preheat oven to 400 degrees.

1) Boil water in small to medium size sauce pan.

2) Add “Smart Bran” cereal. Stir and soak until needed later.

3) In very large bowl, mix melted coconut oil, sugar and honey.

4) Add eggs and stir.

5) Add soaked bran and stir.

6) In another large bowl, stir together flours, baking soda and salt.

7) Alternately add flour mixture and buttermilk to very large bowl, stirring after each addition.

8) Fold in All Bran cereal until moistened.

9) Bake in well-greased or paper-lined muffin tin @ 400 degrees for 15 or more minutes.

Nuts, dates, dried fruit, 1/2 c unsweetened applesauce, banana or even grated carrot may be added if desired.

This batter may be kept in the refrigerator for up to 6 weeks.

Almond Flour Shortbread Cookies

INGREDIENTS

1 1/2 c almond flour
1/2 c arrowroot starch
1/2 c brown coconut palm sugar
1/2 tsp sea salt
1 stick (8 oz or 8 Tbsp) butter, room temperature (but not too soft), divided into eight 1-Tbsp pieces
1 tsp vanilla
1/2 tsp almond extract (optional) Try other flavors (peppermint, orange, lemon) or simply vanilla
Maybe try some citrus zest if using citrus extracts or essential oils

1. Preheat oven to 300 * F.

2. Lightly grease 2 cookie sheets and set aside.

3. In mixing bowl, whisk together the dry ingredients (all except butter and flavorings) until well coombined.

4. Using a pastry cutter or a fork, cut the butter (a few pieces at a time) into the flour-sugar mixture. Repeat the process until all 8 Tbsp are incorporated. At this stage, it is fine to still have some small lumps of butter not fully mixed in.

5. Add the vanilla and almond extracts, stirring to incorporate, and then use your hands to knead the dough until all ingredients, including the butter, are well combined

6. With your hands, form dough into walnut-size balls, place on baking sheet and bake for 15 minutes.

7. Remove from oven and use fork to press down in the middle of the cookies (flatten the center and shape the cookie). Place back in the oven to bake for an additional 5 minutes, or until golden brown.

8. Let cookies cool completely before removing from the cookie sheet. As the cookies cool, the arrowroot starch acts as a binder preventing the cookies from crumbling. When the cookies have completely cooled, transfer to an airtight container and store in the refrigerator.

Dr. Axe’s Toothpaste

2 capsules organic probiotics
3 Tbsp bentonite clay
1/4 c coconut oil
10 drops peppermint essential oil

Open capsules and mix with bentonite clay.
Cut oil into clay mixture.
Add drops while stirring.

Store in silicon tube or glass container.

Dr. Axe’s Toothpaste

2 Tbsp baking soda
1 Tbsp xylitol powder
4Tbsp (1/4 c) coconut oil
20 drops cinnamon or clove essential oil
20 drops peppermint essential oil
30 drops trace minerals

Stir together dry ingredients.
Cut in coconut oil.
Add essential oil and trace mineral drops stirring constantly as you add the drops.

Place in a tube or glass container.

Dr Axe’s Foaming Handsoap

• ¼ cup castile soap
• ¾ cup water
• 5 drops peppermint essential oil
• 5 drops lavendar essential oil
• BPA-free plastic dispenser or glass bottle with dispenser

Directions:

1. Mix soap and water. Add in oils and mix.
2. Pour into dispenser.

Wilted Spinach Salad

1/2 lb fresh spinach (8 cups)
1/4 c sliced green onion with tops
Dash freshly ground pepper
2-3 slices bacon (no nitrate/nitrite bacon)
1 Tbsp white wine vinegar
2 tsp freshly squeezed lemon juice
1/2 tsp honey
1 hard-boiled egg, chopped

Wash spinach and pat dry on paper toweling and place into a large bowl.
Add green onions and sprinkle with pepper.
Chill.
Cut bacon into small pieces, place in a large skillet and cook until crisp.
Blend in vinegar, lemon juice, honey and 1/4 tsp sea salt.
Gradually add spinach and green onion, tossing just till spinach is coated and wilted slightly, 3-5 minutes.
Turn into serving dish.
Sprinkle with egg.

4 servings

Flushing Water

1 gallon water
2 limes
2 lemons
Bunch of mint leaves
2 Tbsp grated ginger