Natural

Beauty & Art

Food appears with the beauty of changing distinction of each season. The remainder of the seasonal changes evoke a feeling of passing connectedness.

Each natural "ingredient" has a specific story, expression of the seasonal intrinsic values, could be characterized as the composite art of food.

BASIC SAFETY PRECAUTIONS SHOULD ALWAYS BE FOLLOWED.

These recipes are not intended for use by a person including children, with reduced physical or mental capabilities or lack of experience and knowledge, unless they have been given supervision or instruction concerning use of recipes by a person responsible for their safety.

Misesen garde importantes.

Lorsqu'on utilise des recettes, it faut toujours respecter certaines regles de securite fondamentales, notamment les suivantes.

© Copyright and intellectual property rights by Peter Shaefer

Moses Recipes Ramses Recipes

Moses Recipes

Moses' Smart Base

Healthy gluten and yeast free self-rising flour

Yield: small loaf or 8" x 8" baking pan or 12 muffins

For basic recipe:

Dry: 2 cups Moses' Smart Blend Organic Flour Mix
Liquid: 1/2 cup yogurt or fruit juice
1/2 cup cold water (more or less)
2 eggs (can substitute 150 g. soft tofu)
4 tbsp. melted butter or seed/nut paste

Yield: small loaf or 8" x 8" baking pan or 12 muffins

Prepare pan with grease and dusting of flour.
In a small bowl, beat eggs and butter lightly and then combine all liquids.
In a medium bowl, mix all dry ingredients together. Make a hole in the centre of the flour and quickly blend in liquids until batter is consistently smooth yet firm, holding its own peaks. (Electric mixing time 2 minutes). Spoon mix into pan.
Preheat oven 190-200 °C (375-400 ° F)
Baking time will vary according to weight and altitude. After 10 minutes cover bread with aluminum foil. Check in 45 minutes.
To test: insert wooden pin in centre of baking. Will come out clean when cooked. To avoid over-browning, place pan on second cooking sheet.
Cool off and let stand for 15-25 minutes and remove from pan. Continue cooling on rack.

Optional ingredients for variations:

1 tsp. vanilla, cinnamon, grated lemon rind
3 tbsp. cocoa or finely chopped fruit, seeds or nuts
1/2 cup (as part of the liquid) grated fruits and vegetables, or 1 jar pureed baby food (7.5 oz)

High altitude regions may require more flour (spoon by spoon) and temperature adjustment. Higher places need more heat and cooking time.

Variations for Pastries:

Carrot Cake (fat and egg free)
2 cups Moses' Smart Blend Organic Flour Mix
300 g. soft tofu
1/2 cup natural cane sugar or honey
2 tsp. cinnamon
2 cups finely grated carrots
2/3 cup crushed pineapple OR
2/3 cup apricot puree (1 jar baby food, 7.5 oz)

Puree and combine tofu, sugar and cinnamon. Pour mixture into flour. Add carrots and pineapple or apricot puree. Blend well. Bake for 40-60 minutes 175°C or 345°F.

Chocolate or White Cake (fat and egg free)

2 cups Moses' Smart Blend Organic Flour Mix
4 tbsp. cocoa (optional for dark)
1 jar strained prunes baby food (3 oz)
300 g. drained soft tofu
1/2 cup water or fruit juice
(Optional: 1/2 cup chocolate chips, fruit or nuts)
1 tsp. vanilla, lemon rind or coffee

Puree and combine tofu, liquids and cocoa together and add to flour. Blend well. Bake for 40-50 minutes 190-200 °C or 375-400 °F.

Waffles or Pancakes

1 1/2 cups Moses' Smart Blend Organic Flour Mix
1/2 cup pur water or yogurt
2 tbsp. olive/coconut oil or melted butter
2 eggs, separated
1 tsp. cinnamon, vanilla or lemon rind

Combine egg yolks and liquids. Mix into flour. In a separate bowl, beat egg whites to soft peaks. Fold gently into batter. Pan fry. Turn when pancake bubbles; continue to cook for approximately 1 minute, or until second side turns brown.

Strong Beat with a Strong Friend
Yield: 1-8" (20 cm) cake or 6 muffins.

1/2 cup your choice of fruit juices, cultured milk or soy beverage
1/2 cup water
1 tbsp. olive oil
1 1/3 cup (275 g) Moses' Smart Blend Organic Flour Mix

Add your choice nutritious fruit flavouring. If necessary add more flour or water.

Heat oven to 375 °F (190 °C). Grease pans.
In a bowl, blend water, oil, fruit juice, stir in flour, breaking up large lumps. Mix until all ingredients are blended, but DO NOT OVER MIX. Pour into pan. Let stand 15 minutes to thicken. Bake for 25 minutes, or until a toothpick inserted in the centre comes out clean. Cool on wide racks.

Excellent for freezing!

Moses' Smart Blend Organic Flour Mix for a Happy Breakfast

Complete Pancakes (Makes 3)

1 cup water or cultured milk.
Slightly less than 1 cup Moses' Smart Blend organic flour

Mix it up. Let stand 5 minutes. Cook it up.

Preheat lightly greased skillet over medium-high heat. Pour slightly less than 1/4 cup batter for each pancake onto skillet. Turn when pancake bubbles; continue to cook for approximately 1 minute, or until second side turns brown.

Ground-breaking cookie recipes:

Gooey Banana Cream Cookies
Yield: 6 muffins, one 7" x 7" square cake, 6 drop scones or 12 cookies.

3 large ripe bananas
10 dry dates
1/3 cup fortified soy beverage OR heavy dairy cream
1 tsp. Vanilla

Mix together and cook the above ingredients until mushy. Cool.

Add in:

1/3 cup Moses' Smart Blend Organic Flour Mix (150 g.)

Bake at 325° for 20 to 30 minutes.

Nut Butter Cookies
Yields: 6 cookies

250 ml (1/2 jar) nut butter
1/2 cup (200 ml) fruit juice
3 tsp. your choice of natural sweetener (i.e. honey, maple syrup)
1/3 cup (150 g) any kind of Moses' Smart Blend Organic Flour Mix

Mix well. Bake at 325° for 20 to 30 minutes.

Cappuccino Desser Cookies
Yield: 12 cookies

1 cup (300 ml) strong black coffee (+ 2 tsp. instant coffee, optional)

Add:

1/2 cup natural sweetener of your choice
3 tsp. Cocoa
3 tsp. olive/coconut oil or melted butter

Blend the above and cook in a small pot for up to 5 minutes. Cool.

Add:

1 1/2 cups any kind of Moses' Blend organic flour
Optional: add chocolate.

Bake at 345° for 20 to 35 minutes.

Chewy Three Berry Cookie/Cake
Yield: one 6" x 6" cake or 12 cookies.

250 ml jar of no sugar all fruit 3 berry spread

Add:

1/2 cup (200 g) any kind of Moses' Smart Blend Organic Flour Mix

Mix well and drop on cookie sheet. Bake for 15 minutes at 350 °F.

Apple of My Eye Upside Down Pan Cake

Peel and core 1-2 apples and cut lengthwise into 1/4 inch (.5 cm) pieces. Sprinkle with lemon juice. Add 1 tsp. cinnamon, 3 Tbsp. liquid honey or maple syrup. Coat apple pieces well with mixture.
Over medium heat, cook the apples 1-2 minutes until the liquid becomes syrupy. Set aside.
Arrange the apple wedges decoratively around the bottom of the oiled cake pan or oven proof skillet. Sprinkle any left over syrup over the apples. Spoon pancake batter over and bake in preheated oven 375 °F (190 °C) for approximately 20 minutes or until the top is just beginning to turn golden and the centre is firm to the touch.
When cooked, immediately run a knife around the edges of the pan. Cool for 5 minutes. Carefully remove the cake from the pan using a spatula. Serve with maple syrup or low fat frozen yogurt.

Squash and Bean Pancakes

1 1/2 cups cooked, mashed squash or canned pumpkin
1 1/2 cups your choice of drained, canned beans
1 1/2 cups Quinoa Flour Blend organic flour
1 tsp. Sea salt
1 tsp. Baking soda
4 tbsp. Honey or maple syrup
1 3/4 cup cultured milk
4 tsp. Olive oil
Dash ground allspice (optional)
Dash ground nutmeg (optional)

Combine the dry ingredients. Whisk milk, oil, squash or pumpkin together. Stir the liquid ingredients and beans into flour until large lumps disappear. Let stand 15 minutes. Preheat a lightly greased skillet. Pour less than 1/4 cup batter for each cake onto skillet, turning when pancake is golden brown.

Pancakes Asia Style

1 1/2 cups Quinoa Flour Blend organic flour
1 tsp. Sea salt
1 tsp. Baking soda
1 3/4 cup cultured milk
4 tsp. Olive oil
1/4 cup (50 ml) finely chopped scallions or green onions
1/4 cup (50 ml) finely chopped water chestnuts (canned, patted dry)
1/4 cup (50 ml) finely chopped shrimp, patted dry
1 tsp. Soya sauce

Combine the dry ingredients. Whisk milk, oil, scallions, water chestnuts, shrimp and Soya sauce. Stir the liquid ingredients into flour until large lumps disappear. Let stand 15 minutes. Preheat a lightly greased skillet. Pour less than 1/4 cup batter for each cake onto skillet, turning when pancake is golden brown.

Add a few drops hot sauce and/or a dash of sea salt if desired.

Roll ups

Do more with the American Pioneer Pancake tradition by sending them to school. These gluten free, wheat free, sugar free nutritional powerhouses can be a lively accompaniment to your child's lunch box. Socializing school age kids prefer a portable finger food they can munch on while they move with friends. We suggest that you roll up the pancake to go, adding other ingredients such as:

Natural shredded cheese. Melt on hot pancakes and add:

Scrambled tofu with spicy pepper medley. Just fry until golden. Season to taste. Top with sprouts or chopped lettuce.

Roasted garlic tomato pasta sauce. Just sprinkle sautéed garlic, spinach (frozen, chopped, thawed and squeezed dry), with goat or feta cheese on tomato sauce.

Wholesome Bites, delightful variations for Moses' Smart Aztec Amaranth Blend, gluten-free organic flour are a good when you add any of the following: figs, dates, mango, pineapple, citrus, coconut, ginger, chocolate, nuts, or caramel. Spice them up with 1/4 teaspoon of ground coriander, cloves or nutmeg, or with 1 teaspoon of cinnamon.

Coco Tree Cookie

Approximately, simmer 2 cups (500 g) dry dates, 1 banana, 4 tbsp. honey, 2 tsp. olive oil, 4 tbsp. cocoa and water together until mushy and thickened. Cool.

Optional: Stir in your choice of toasted nuts or dried fruit. To taste, spice up with vanilla, peppermint, cinnamon, ginger, orange zest, chocolate chips, instant coffee granules or liquor. Add slowly, stirring Moses'' Amaranth Blend in until the consistency of thick dough is reached. Let stand for 15 minutes to thicken further. Spoon on a greased baking sheet or on parchment paper. Pat down to flatten. Bake in 375° F (190° C) oven for 8-10 minutes.

Azteca-Style Jalapeno Mango Corn Bread

1/2 cup corn meal
1 cup Moses'' Smart Amaranth Blend organic flour
2 cups boiling hot water
1/2 cup cultured milk
1 cup shredded, Cheddar-Monterey cheese
1/3 cup chopped mango (optional)
1/3 cup chopped onion, sautéed
1 tsp. roasted garlic
4 tsp. chopped jalapeno pepper, to taste (wash off seeds)
1 tsp. baking soda
2 tsp. honey to taste
1/2 tsp. sea salt to taste
2 tsp. olive oil
2 egg whites (optional)

Combine cornmeal, honey and salt in a bowl. Pour hot water, stirring, over cornmeal. Cool. Add remaining ingredients and mix well. Pour into an 8" x 8" pan. Bake at 400°F (200°C) for 35-45 minutes or until centre is almost set.

Optional: For pancakes, add 1/2 cup of water, fruit juice or vegetable juice to dough.

Spicy Dipper Crackers
Yields: 11" x 17" layer flat.

You need, more or less

1 450 ml. jar roasted green (no tomato) medium hot salsa
1 1/2 cups Moses'' Smart Alaska Buckwheat Blend gluten-free organic flour
1/2 cup (100 g) ground pumpkin seed

Mix together and spoon on a greased baking sheet. Pat down with a wet spoon to flatten. Bake in hot oven 400°F (200°C).

For best results, you can use grated potatoes, zucchini or roasted onion as part of the liquid. Also try cooked yams, prunes, berries for up to 25% of the liquid. Spice them up with mustard, fennel, basil or dill herbs.

For flat bread, mini pizza crusts, or crackers, you will need, more or less:

1 1/2 cups flour

For aromatic crackers, add 1/2 cup your choice of ground walnuts, sunflower or pumpkin seeds.

Urban Coyote Bite

6 dry prunes

Soak in 1/2 cup water overnight and process prunes in a blender until pureed. Optionally, use 1 jar prune baby food (7.5 oz)

1/2 cup cultured milk or soy beverage
2 cups Buckwheat flour blend

Optional: Fold into batter your choice of 1/3 cup dry cranberries, walnuts or roasted onions.

Blend flour into the liquid ingredients until the batter is consistently smooth, yet firm, holding its own peaks. Do not over beat. Spoon batter into an 8" x 8" pan and bake in a preheated oven 375° F (175° C) for 50-60 minutes.

Icy Morning Pancakes

1 cup cultured milk or soy beverage
1 1/3 cup Buckwheat blend (more or less)

Combine flour into liquid. Optionally, add your choice of grated onion, potato, or fresh berries. Cook on a hot oiled pan.

Shadowed Starlight Bread

1 cup water

Dissolve the following in the water:

1/4 tsp. sea salt
1/2 tsp. instant coffee
1 tsp. cocoa
1/2 tsp. lemon juice
1 tsp. honey
1/4 tsp. ground fennel seed

Blend in 2 cups of Buckwheat flour. Spoon out into a bread pan and bake in a preheated oven 375° (175°C) for 50-60 minutes.

Pineapple and Cinnamon Drop Scones
Yield: 6 servings of drop scones, 12 cookies, 6 muffins or one 7"x7" cake.

1 can (540 ml) crushed pineapple, no sugar
1 tsp. ground cinnamon
2 tsp. olive/coconut oil or melted butter
1/2 cup (125 g) honey

Cook the above ingredients about 5 minutes. Cool.

Add:

1 1/2 cup Moses' Smart Blend Organic Flour Mix (any)

Optional: Upside Down Cake: Mix organic brown sugar and butter to blanket the bottom of the baking pan, then top with batter and bake at 325° for 20 to 35 minutes. The sugar cooks to a thick syrup and soaks the cake.

Floating Crush Cobbler Dish

Use the dough from the Pineapple and Cinnamon Drop Scone recipe above. For Saucy Fruit you need:

1/2 cup fruit juice or water
2 cups your choice of fresh, frozen berry fruit blend
1/2 cup honey or maple syrup to taste
1 tbsp. Moses' Smart Blend Organic Flour Mix to thicken
1 tbsp. olive oil

To taste, add your choice of cinnamon, vanilla, rum, ginger, lemon or orange zest.

Over medium heat in a saucepan, combine all ingredients (except the dough), stirring constantly. Bring to a boil. Pour mixture into an 8"x8" baking pan. Drop the dough by spoonfuls over the hot fruit. Bake in a preheated oven 400 °F (200°C) for 20 minutes or until the topping is browned.

Lowfat and Moist Zucchini Cornbread

1/2 cup cornmeal
1 1/3 cup Moses' Smart Quinoa Blend organic flour
1/2 tsp. Sea salt, to taste
1 tsp. baking soda
2 cups boiling hot water
1/2 cup cultured milk, vegetable or fruit juice or water
2 tsp. honey or maple syrup to taste
2 tsp. olive oil
1 cup frozen or canned corn kernels, drained
1 cup grated zucchini
2 egg whites (optional)

Combine cornmeal, honey and salt in a bowl. Pour hot water, stirring, over cornmeal. Cool. Add remaining ingredients and mix well. Put dough in pan.

Bake in a pre-heated oven at 400 °F (200 °C) for 35-45 minutes or until centre is almost set.

Optional Flavour Combinations: Roasted garlic; red pepper; cashew, jalapeno pepper; grated cheese.

Optional: For pancakes, add 1/2 cup water, fruit juice or vegetable juice to dough.

Strawberry and Rhubarb Cake

1.5 Cup pure water
3 cups Moses’ flour
1/2 tsp. Sea salt, to taste
2 cups honey
1.5 cups chopped up strawberries
Half cup chopped up Rhubarb

Handle dough fast to the baking sheet.

Muttis Nubkuchen

A very old family recipe.

You need:

9 organic eggs (separate egg white and yolk, put in different bowls.
400G - 1 Cup of organic Cane sugar
400G - 1 Cup finely ground hazalnut (optional ground almonds)

WHISK together the egg yolk, sugar and nuts until creamy
BEAT egg-shite until stiff, fold egg-white into nut mixture
BAKE in hot pre-heated oven at 190C or 375F for 5 min. Turn down heat to 170C or 325F.

Ramses Recipes

Ramses' Stone Bread

No kneading, no rolling, no mess.

Approximate base recipe:

Dry : 2 cups (400 g) flour
Liquid : 1 cup (250 ml.) warm pure water
1-2 eggs - can be substituted with 150 g. soft tofu
Optional: 3 tbsp. olive oil or seed-nut paste
Yield : 1 small loaf (8" x 20 cm. baking pan)

Directions

Prepare pan with grease and dusting flour
Combine all liquids
Blend in flour
Mix until batter is consistently smooth yet firm, holding its own peaks
Spoon batter into pan, cover with greased wrap. Let rise in a warm place until volume has doubled. Cooler temperatures require longer rising times. Optimum temperature is 80° F / 26° C
Preheat oven to 325° F / 170° C
Baking time approximate 30-40 minutes. High altitude regions may require temperature adjustment, need more heat and cooking time.
To test, insert wooden pin in center of baking good, will come out clean when cooked (golden brown)
To avoid over-browning, place pan on second cooking sheet.
Cool off. Let stand for 15-20 minutes and remove baking good from pan.
Continue cooling on rack.

Please Note, Ramses Batter has a different consistency than regular wheat dough.

Buns can be formed by spooning batter into baking cups.
If crust seems too dry, rub or brush with oil after baking.
If the top of your creation sinks in the middle, add more flour next time, spoon by spoon.
Baked goods can be frozen.
Be sure to wrap your baked goods after cooling.

Follow base recipe and add more ingredients to make...

Zucchini Cheese Bread

Add to liquid:

3/4 cup warm pure water (more or less)
2/3 cup shredded zucchini, patted dry
4 tbsp. grated cheese of your choice

Add to Dry mix:

1 tbsp diced onions (roasted)
1/2 tsp. paprika, garlic

Sweet Potato Cranberry Bread

Add to liquid:

1/3 cup pure warm water (more or less)
2/3 cup cooked and mashed potatoes (yams) or 1 jar sweet potato baby food, 7 oz.
1/3 cup dried cranberries

Ramses Stone Pizza Crust

Makes 2 x 12" thin crusts or 1 x 9" thick crust

1 Cup / 250 mL warm water
1 Cup / 250g Ramses flour
1 Tbsp olive oil

In a bowl stir in water and Ramses Stone flour, breaking up large lumps. Mix until all ingredients are blended but do not over-mix. Let stand 10 minutes to thicken.

Place half of the batter on greased pizza pan using the underside of a big wet spoon and spread the batter in a circular motion.

Let rise in a warm place optimum 80°F/26°C until volume has doubled.

Bake in preheated 425°F/220°C oven for 15 minutes.

Excellent for freezing.

Add your choice of toppings and grated cheese and bake at 375°F/190°C for 6 minutes or until crust becomes brown. The broil for 2 minutes until cheese is brown.

Ramses Stone Flat Bread

1 Cup / 250 mL warm water, cultured milk or fruit juice
1 Cup + 2 Tbsp (275g) Ramses flour
1 Tbsp olive oil

Bake at 325° for 20 to 30 minutes or until golden brown.

Coconut Bread

You need:

1 can (400 mL) coconut milk
1/2 cup (100ml) pure water
1/4 cup toasted chopped almonds
1/2 tsp sea salt, to taste
1-1/4 cup Organic Rameses Flour

Directions: Combine ingredients. Do not over-mix. Let rise.

Bake at 325° for 20 to 30 minutes or until golden brown.

Corn Flat Bread

Yields 8" x 8" (20cm x 20cm) baking mold

You need:

1 can (400 mL) cream-style corn
1/2 cup (100ml) pure water or yogurt
2 tsp cilantro leaves
2 tsp roasted onions
1/2 tsp sea salt, to taste
1/4 tsp baking soda
1-1/4 cup Organic Rameses Flour

Directions: Mix all ingredients. Let rise.

Bake at 325° for 30 to 35 minutes or until golden brown.

Potato Flat Bread

Yields 8" x 8" (20cm x 20cm) baking mold

You need:

1-1/2 cups mashed potatoes (cook one medium potato, sweet potato or yam in 1 cup water, cool, mash)
1/2 cup (100ml) yogurt or buttermilk
1/2 tsp sea salt, to taste
1/4 tsp baking soda
1/2 tsp grated lemon peel
1 cup Organic Rameses Flour, more or less

Directions: Mix all ingredients. Let rise.

Bake at 325° for 25 to 35 minutes or until golden brown.

Dubeye Bread Stick Base

1-3/4 cups Ramses flour
2 egg whites
1-1/2 Tbsp oil
2/3 cup warm water, more or less

For nutritious flavoring add 4 Tbsp finely chopped seeds, olives, or dried tomatoes. Also try 1/2 tsp ground fennel, paprika, rosemary, or garlic salt.

Beat eggwhites and oil into warm water. Add to flour and mix until soft dough is easy to handle.

Cut a 1" hole from the bottom corner of a plastic bag. Place dough into bag and squeeze sticks onto prepared baking sheet. Let rise until volume is doubled.

Bake at 400°F/200°C for approximately 10-20 minutes. Halfway through baking, brush sticks with eggwash and sprinkle with sesame, sunflower, or poppy seeds. Experiment with your favorite recipes.

Beer & Cheese Bread

1 can of 355ml beer
1 empty beer can filled with water
1/2 teaspoon sea salt to taste
300g Organix extra old cheddar cheese
1 table spoon sesame paste, optional pure oil
2 cups Ramses flour

Let it rise.

Yoghurt & Basil Leave Flat Bread

1 cup plain yoghurt
1 cup pure water
4 table spoons chooped fresh basil leaves
2 table spoons chopped fresh green onion
1/2 teaspoon sea salt to taste
4 table spoons olive oil
3 cups ramses flour
Optional addition: Chopped olives, walnuts, feta or goat cheese

Let it rise.