Wild Apple Crunch (Dr. Fuhrman)

Wild Apple Crunch

Source: Dr. Fuhrman.

Ingredients

• 6 apples, peeled and sliced
• 3/4 cup chopped walnuts
• 8 dates, pitted, chopped
• 1 cup dried currants or raisins
• 3/4 cup water
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• juice of 1 orange

Instructions

1. Preheat oven to 375 F.
2. Combine all ingredients except the orange juice. Place in an 8 x 8 inch baking pan and drizzle the orange juice on top. 
3. Cover and bake for about one hour until all ingredients are soft, stirring occasionally. 

Note: You can also simmer this in a covered pot for 30 minutes on top of the stove, stirring occasionally. 

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Tat's Homemade Granola

Tat's Homemade Granola

Ingredients

• 2 cups rolled oats
• almonds 
• other nuts and seeds
• chiaseeds
• dried fruit
• coconut oil
• cinnamon
• coconut flakes
• honey

Instructions

1. 2 cups rolled oats, throw in almonds, other nuts and seeds, chiaseeds, some dried fruit and then mix it all with your hands and mash in the coconut oil 
2. And cinnamon and coconut flakes lol watever u want really - honey 
3. And then bake at like 350 for 20 mins mixing half way thru

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Emily's Hummus

Emily's Hummus

Ingredients

• Chickpeas 
• Lemon juice and zest of lemon (half)
• 2 tbsp tahini 
• Garlic (1 clove)
• 1 teaspoon cumin 
• 1 teaspoon coriander

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Ann Wigmore - Dehydration Lab and Other Recipes

Ann Wigmore's Dehydration Lab and Other Recipes

DEHYDRATION LAB

Bagel or Pizza Crust

• 2 cups pulp from almonds
• 1 cup flax flour (that has been soaked dehydrated and ground)
• 2 cups zucchini or yellow squash
• 1 cup green onions or celery
• 1/2 cup tomatoes

1. Put in a bowl – Mix.
2. Blend – 2 cups zucchini or yellow squash, 1 cup green onions or celery, ½ cup tomatoes.
3. Pour over dry ingredients – mix with hands.
4. Make into bagel shapes.
5. Dehydrate.

Donuts
Same as above recipe.

Note: instead of veggies add green apples, raisins.
Note: can put zucchini because it takes the flavor of anything.



Rice

1. Sprout quinoa with veggies.

Tabouli

1. Sprouted buckwheat, lemon, tomatoes, massaged with avocado. 

Dehydrated Celery or Leek Powder

1. Dehydrate the celery or leek then blend to make a powder.

Sunflower Seed Dressing 
*(a bit bland)

• sunflower seeds (dehydrated)
• water 
• sundried tomatoes (natural)
• basil
• leek powder
• lemon juice
• cilantro
• oregano

1. Blend dehydrated sunflower seeds with water.
2. Add: natural and sundried tomatoes, basil, leek powder, lemon juice, cilantro, oregano. (Don't have to blend the herbs.)

Sprouted Quinoa

1. Soak quinoa overnight.
2. Place in sprout bag and rinse for 2 days, 3-4 times a day.

Simple Flax Crackers

• ½ C flax, soaked and rinsed
• 1 TB lime juice
• 1 tsp leek powder
• 1 tsp celery salt
• ½ C water
• tomatoes, chopped
• green onions, chopped
• cilantro, chopped

1. Blend flax with 1 cup water.
2. Add 2 TB lime. Blend.
3. Take out, pour into bowl, add herbs.
4. Put in cracker shape onto dehydrator.
5. Pour onto teflex sheets and dehydrate at 110 for 36 to 48 hours.

Flax Crackers

1. Soak flax overnight, rinse.
2. Blend with water.
3. Add veggies, make into cracker – dehydrate (Can add zucchini tomato, onion, leek and celery powder.)

Nut/ Seed Pate

• 1 C pumpkin seeds, soaked, sprouted * dehydrated
• 1 C buckwheat greens
• 2 sprigs purslane
• ½ C celery
• ½ C fresh tomatoes
• 1.2 C dehydrated tomatoes (soak in water to rehydrate before using)
• ¼ C green onions
• 10 basil leaves
• fresh oregano leaves
• a few rosemary leaves
• juice of ½ lemon

1. Blend.
2. If you don’t have a dehydrator, cut amount of tomatoes and still eat.

Note: can also make into burger shape.



Parmesan Cheese

• 2 C soaked pumpkin seeds (dehydrate whole pumpkin seeds without shell overnight at 115 for 8 hours)
• 2 tbs leek powder
• 2 tbs celery powder

Spaghetti with Marinara Sauce

1. Use spiralizer to spiral zucchini- cut into smaller pieces.
2. Can use peeler to make strips.
3. Can use a green papaya for noodles.

Sauce:

• 2 cups fresh tomatoes
• 2 cups dehydrated tomatoes or sundried – soaked.
• add half cup chopped carrots

1. Put carrots in bottom of blender, add tomatoes, blend. 
2. Don’t add herbs to blender. Add chopped oregano leaf and chopped basil.

Pesto

• Soaked almonds (1 cup) - peel them
• 1 cup almonds, 1 cup water to make almond cream - blend well into good cream
• 2 big handfuls of basil
• 1 handful of baby spinach
• can use a little garlic but may be too strong

1. Blend – add leek or celery powder.

Tabouli Salad

• ½ cup buckwheat, sprouted
• 1 cup parsley, finely chopped
• ¼ cup cucumber seeded and finely chopped
• 1/8 cup red pepper, finely diced
• 1/8 cup yellow pepper, finely diced
• 1 TB lemon juice
• 1 TBS celery powder or dulse
• 1 cup carrot juice

1. Combine first 7 ingredients in a mixing bowl and marinate for 1 hour. 
2. Add the carrot juice. 
3. Toss the salad and marinate for an additional ½ hour.

Marinara Sauce

• 2 cups roma tomatoes or another kind, chopped
• 2 cups dehydrated tomatoes
• ¼ cup basil diced
• ¼ cup diced pepper optional

1. Soak the dehydrated tomatoes, drain and blend with the fresh tomatoes and red pepper. 
2. Transfer to a serving bowl and mix with basil. Yields 3 cups.

Tabouli

• ½ cup sprouted buckwheat
• 1 cup Italian parsley, finely chopped
• ¼ cup cucumber, finely chopped
• 1/8 red pepper, finely diced (optional)
• 1 TB lemon juice
• 1 TB celery powder
• 1 cup carrot juice

Energy Soup ! (using vitamix)

• 16 cups sunflower greens (sprouts)
• 4 cups buckwheat greens
• 1 cup zucchini
• 1 cup carrots
• 2 cups avocado
• 1.5 cups dulse
• ¼ cup lentil sprouts
• 1 cup rejuvelac
• ½ cup purslane
• 3-4 leaves of kale

1. Add carrots and zucchini to blender.
2. Add lentil sprouts.
3. Add 1 cup rejuvelac.
4. Add 4 cups sunflower greens.
5. Blend - keep adding another 4 cups of greens. Add 4 cups buckwheat greens.

Nori Roll -*Shiny outside, put everything on half of the nori sheet
Place in order:

• avocado slices
• sliced carrots
• zucchini sticks
• alfalfa sprouts
• sunflower greens
• avocado
• splash of lemon
• can add ginger
• roll slowly
• can add shredded beets

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Hempseed Apricot Chews (Raw Bar)

Hempseed Apricot Chews

Ingredients

• 3 cups (about 1 pound) dried apricots, roughly chopped
• 1 cup chopped pitted dates
• 1 cup shelled hempseeds
• 2 tablespoons lemon juice
• 1 teaspoon ground nutmeg
• 1 teaspoon gluten-free vanilla extract

Instructions

1. Line an (8x8-inch) pan with parchment paper and set it aside. 
2. Pulse all ingredients in a food processor until mixture forms a chunky paste. Transfer to prepared pan and press with a spatula to create an even thickness. Cover and chill until firm, 1 to 2 hours, and then cut into squares for serving. 

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Pineapple Chia Pudding

Pineapple Chia Pudding 

Ingredients

• dehydrated pineapple
• frozen pineapple
• distilled water
• chia seeds

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Raw Apple Sauce (Doreen Meet-Up)

Raw Apple Sauce

Paige's Recipe Notes: Tried at meet-up.

Ingredients

• apples - peeled
• lemon
• water
• no sugar

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Paige's Banana Scones

Paige's Banana Scones

Ingredients

• one banana
• 1/2 tsp baking soda
• dash of sea salt
• 1/4-1/2 cup almond four
• 1 tablespoon almond butter
• sprinkle of cinnamon
• sprinkle of cardamom
• few raisins

Instructions

1. Mash banana in a small bowl with a fork.
2. Add raisins to mashed banana and mix. 
3. Mix almond flour, baking soda, & salt.
4. Add to mashed banana (and raisins).
5. Add almond butter and spices.
6. Lightly grease muffin pan with coconut oil.
7. Bake for 10-15 minutes.

Paige's Recipe Notes: Amazing !!!!

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Favorite Childhood Pumpkin Bread

Paige and Patrick's Favorite Pumpkin Bread

Ingredients

• 1/3 C oil 
• 1 C pumpkin 
• 3 eggs 
• 11/4 C sugar 
• 2 1/3 bisquick 
• 2 tsp cinnamon 

Instructions

1. Mix together all ingredients. Blend well. Pour in greased loaf pan. Bake 45-55 minutes at 350 F.

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Mummy's Homemade Applesauce

Mummy’s Apple Sauce from Kids Cookbook

Ingredients

• 4 apples
• 1 cup water 
• 3 tbsp honey
• ground cinnamon 

Instructions

1. Wash, core and chop apples. Cook apples and water in medium saucepan over med heat until apples are tender . Add honey. Stir. Pour into a serving dish and sprinkle with cinnamon.

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Bahamian Johnny Cake (Food o'del Mundo)

Johnny Cake

Source:  Food o'del Mundo.

Paige's Recipe Notes: (baked yummy!)

Ingredients

• 3 cups flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1/4 cup sugar
• 1⁄2 cup crisco or other shortening
• 2/3 cup milk

Instructions

1. Combine dry ingredients then cut in shortening until the size of rice grains. Add milk gradually, just enough to make dough soft. Knead dough until smooth then let it rest for about 10 minutes.
2. Place dough in greased 8 or 9 inch round or square pan. Pierce top of dough with a fork. Bake at 350 for 20-25 minutes or until golden. 
3. Remove from oven and baste top of bread with milk. Return to oven and allow to bake for 5 more minutes. Remove from oven and allow to cool a few minutes.

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Healthy Pumpkin Chocolate Chip Oat Bars (Ambitious Kitchen)

Healthy Pumpkin Chocolate Chip Oat Bars

Source: Ambitious Kitchen.

Paige's Recipe Notes: {vegan and gluten free} // I didn’t put sugar: sub raisins instead, I used dark chocolate chips and added pecans.

Serves: 16

Ingredients

• 3 cups gluten free oats
• 2 teaspoons aluminum free baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/4 teaspoon cinnamon
• 1/8 teaspoon nutmeg
• pinch of ground cloves
• 1 cup canned pumpkin (not pumpkin pie mix)
• 2 teaspoons pure vanilla extract
• 1/2 cup unsweetened applesauce
• 1/2 cup dark brown sugar
• 1 tablespoon olive or coconut oil
• 1/3 cup vegan chocolate chips, plus 2 tablespoons for sprinkling on top

Instructions

1. Preheat oven to 350 degrees F. Spray 8x11 or 9 inch baking pan with nonstick cooking spray.
2. Make oat flour: Place oatmeal into blender or food processor and blend for 1-2 minutes until oatmeal resembles flour. You may need to stop blender and stir oats a couple of times to ensure that all oats have been blended.
3. Measure out just 2 1/2 cups of the oat flour and place in a medium bowl. Whisk in baking powder, baking soda, salt and spices; set aside.
4. In a separate large bowl, whisk together pumpkin, brown sugar, vanilla extract, oil, and applesauce for 1-2 minutes until the consistency is smooth and creamy. Slowly add in oat flour mixture and mix until just combined.
5. Gently fold in 1/3 cup of chocolate chips. Pour batter into prepared pan and sprinkle remaining 2 tablespoons of chocolate chips on top. Bake for 15-25 minutes or until knife inserted into center comes out clean or with just a few crumbs attached. Timing will depend on what size pan you use, but definitely check around 15 minutes. Once finished baking, cool 10 minutes on wire rack. Cut into 16 slices.

Notes

1. Bars can be frozen. Simply bake, cool, cut; store in ziploc bag. Reheat individually for 30 seconds in microwave.
2. Make sure you read all ingredients and nutrition info to ensure recipe is gluten free/vegan, if that is what you desire.

Nutrition Information
Serving size: 1 bar Calories: 128 Fat: 4.3g Carbohydrates: 21.6g Sugar: 9.2g Fiber: 2.5g Protein: 2.6g

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Oil-Free Pumpkin Bread (Live. Love. Learn. Eat.)

Oil-Free Pumpkin Bread 2 Ways

Source: Live. Love. Learn. Eat.

Pumpkin Gingerbread or Pumpkin Ginger Muffins

Sweet and moist with a perfect touch of ginger and spices.

Makes one 9 x 5 loaf or 14 muffins.

Ingredients
Dry

• 1 1/2 cups spelt flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon sea salt
• 2 teaspoons ginger
• 1 1/2 teaspoons pumpkin pie spice
• 1 teaspoon cinnamon

Wet

• 1 cup canned pumpkin
• 2/3 cup pure maple syrup
• 1/3 cup unsweetened almond milk (or other non-dairy milk)
• 1/4 cup unsweetened applesauce
• 1 teaspoon vanilla extract

Instructions

1. Preheat the oven to 350°F. In a large bowl, combine the dry ingredients. In a separate medium bowl, whisk together the wet ingredients. Add the wet ingredients to the dry ingredients and mix until just combined (careful not to over mix). Pour the batter into a non-stick 9 x 5 loaf pan and bake 45-50 minutes. Loaf is ready when a toothpick inserted comes out clean.
2. If making muffins, pour the batter into a lightly greased or baking cup lined muffin pan, filling each muffin cavity 3/4 of the way full. Bake for 18- 20 minutes. Muffins are ready when a toothpick inserted comes out clean.

Molasses Pumpkin Bread or Muffins

This loaf has a nice touch of molasses to give it a richer flavor as well as a host of many minerals.

Makes one 9 x 5 loaf or 14 muffins.

Ingredients
Dry

• 1 1/2 cups spelt flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon sea salt
• 2 teaspoons cinnamon
• 2 teaspoons pumpkin pie spice

Wet

• 1 cup canned pumpkin
• 2/3 cup pure maple syrup
• 1/4 cup blackstrap molasses
• 1/2 cup unsweetened almond milk (or other non-dairy milk)
• 1/4 cup unsweetened applesauce
• 1 teaspoon vanilla extract

Instructions

1. Preheat the oven to 350°F. In a large bowl, combine the dry ingredients. In a separate medium bowl, whisk together the wet ingredients. Add the wet ingredients to the dry ingredients and mix until just combined (careful not to over mix). Pour the batter into a non-stick 9 x 5 loaf pan and bake 45-50 minutes. Loaf is ready when a toothpick inserted comes out clean.
2. If making muffins, pour the batter into a non-stick muffin pan and bake for 18- 20 minutes. Muffins are ready when a toothpick inserted comes out clean.

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Healthy Pumpkin Muffins or Bread (Kitchen Stewardship)

Healthy Pumpkin Muffins or Bread

Source: Kitchen Stewardship.

Ingredients

• 3/4 cup honey 
• 2 eggs 
• 1 2/3 c. whole wheat or sprouted flour* 
• ½ c. melted butter or coconut oil** 
• 1/4 c. cold water 
• 1 c. pumpkin (about half a 15 oz can) 
• ½ t. cinnamon 
• ½ t. nutmeg 
• ¼ t. baking powder 
• 1 t. baking soda 
• ¾ t. salt 
• ½ t. cloves 
• 1 Tbs. molasses (opt.) 

Instructions

1. Mix all ingredients together. Put in greased loaf pan or muffin tin. Bake at 325 degrees.
   Bread (one loaf) = 65-80 minutes
   12 Muffins = 35-40 minutes
   24 Mini muffins = 25 minutes 

Notes: Watch timing carefully as honey browns faster!
*I often use part or all “white whole wheat flour” for muffins.
**Find out why I use butter and coconut oil.

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Vegan Banana Nut Muffins for Two (Minimalist Baker)

Vegan Banana Nut Muffins for Two

Source: Minimalist Baker.

Serves: 2

Ingredients

• 1/2 cup whole wheat pastry flour
• 1/2 tsp baking soda
• pinch salt
• 1 very ripe banana
• 3 Tbsp brown sugar
• 1 Tbsp vegan butter, melted (heaping Tbsp is best)
• 1 small flax egg (1/2 Tbsp flaxseed meal + 1 Tbsp water)
• 1/2 tsp vanilla extract
• 4 Tbsp whole walnuts for topping

Instructions

1. Preheat oven to 375 degrees F and lightly butter two small ramekins with non-dairy butter. Prepare flax egg and set aside.
2. In a large bowl, mash the banana, leaving some texture.
3. Add brown sugar, baking soda, salt and whisk for one minute.
4. Stir in flax egg, vanilla, melted butter and stir.
5. Add flour and stir with a spoon or spatula until just combined.
6. Divide batter evenly into the two ramekins – about 1/2 to 3/4 full – and generously top with walnuts.
7. Bake for 25-30 minutes or until tops are golden brown and a toothpick or knife comes out clean. Let cool for a few minutes, remove from ramekins and serve warm. Additional butter isn’t necessary – these are very moist and quite perfect as is.

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Vegan Banana-Walnut Muffins (Food & Wine)

Vegan Banana-Walnut Muffins

Source: Food & Wine.

Active: 15 MIN
Total time: 1 HR

Servings: Makes 9 muffins

These simple vegan muffins are moist, with irresistibly crispy edges.

Ingredients

• 3/4 cup all-purpose gluten-free flour, preferably Bob's Red Mill (see Note) 
• 1/2 teaspoon baking soda 
• 1/2 teaspoon baking powder 
• 1/4 teaspoon xanthan gum, preferably Bob's Red Mill (see Note) 
• 1/4 teaspoon cinnamon 
• 1/8 teaspoon kosher salt 
• 3/4 cup mashed banana (from 1 large banana) 
• 1/4 cup unsweetened applesauce 
• 1/2 cup light brown sugar 
• 2 1/2 tablespoons canola oil 
• 1 teaspoon pure vanilla extract 
• 1 tablespoon light agave nectar 
• 3/4 cup chopped walnuts (3 ounces) 

Instructions

1. Preheat the oven to 350°. Line 9 muffin cups with paper liners. 
2. In a small bowl, whisk the flour with the baking soda, baking powder, xanthan gum, cinnamon and salt. In a medium bowl, whisk the mashed banana and applesauce with the brown sugar, oil, vanilla and agave. Stir in the dry ingredients just until incorporated, then stir in half of the walnuts. 
3. Spoon the batter into the muffin cups, filling each one three-quarters full. Top with the remaining walnuts. Bake for 30 to 35 minutes, until the muffins are golden and a tester inserted in the center comes out clean. Transfer the muffins to a rack to cool slightly before serving. 

Make Ahead: The muffins can be stored at room temperature for 2 days. Notes Xanthan gum is used to add volume to baked goods. Like gluten-free flour, it is available at natural food shops and supermarkets or at bobsredmill.com.

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Apple Cheesecake Bread (Healthy Food for Living)

Apple Bread

Source: Apple Cheesecake Bread from Healthy Food for Living.

Ingredients

Cheesecake Layer (I will double this next time!)

• 4 oz neufchatel (1/3-less-fat cream cheese), at room temperature
• 2 Tbsp pure maple syrup
• 1/4 tsp pure vanilla extract
• 1 egg yolk, preferably organic

Apple Bread

• 1 1/2 cups whole wheat pastry flour 
• 1/4 tsp baking powder 
• 1/2 tsp baking soda 
• 1 1/2 tsp ground cinnamon 
• 1/2 tsp ground allspice 
• 1/4 tsp ground nutmeg 
• 1/2 tsp salt 
• 1/2 cup old-fashioned rolled oats 
• 2 large eggs, preferably organic 
• 1/2 cup unrefined granulated sugar, such as evaporated cane juice 
• 1/4 cup neutral-flavored vegetable oil 
• 1 cup unsweetened applesauce, preferably organic 
• 1 1/2 tsp pure vanilla extract 
• 1 medium apple, preferably organic, peeled, cored, and finely chopped. 

Instructions

1. Preheat oven to 350°F. Lightly grease a 9 x 5 inch loaf pan. Line with parchment paper.
2. In a medium mixing bowl, whisk together the flour, baking powder, baking soda, spices, salt, and rolled oats.
3. In a large mixing bowl, whisk together the eggs, sugar, vegetable oil, applesauce, and vanilla extract.
4. Add the dry ingredients into the wet and stir with a rubber spatula or wooden spoon just until combined. Fold in chopped apple.
5. Pour the apple bread batter into the prepared loaf pan, smoothing the top to create an even layer. Pour the cheesecake batter over the top, spreading in an even layer.
6. Bake for 50-60 minutes, or until a toothpick inserted into the center of the bread comes out clean.
7. Best when served warm.

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Sweet Potato Oat Bars (The Eat-Clean Diet Recharged!)

Sweet Potato Oat Bars

Source: The Eat-Clean Diet Recharged!: Lasting Fat Loss That's Better than Ever by Tosca Reno. (This recipe was on Tosca Reno's website, but looks like it's either gone or membership-protected. The version in the book is a little different.)

Yield: 24 2 x 2-inch squares
Preparation time: 10 minutes
Cooking time: 80 minutes

Details: The inspiration for this recipe from The Eat-Clean Diet Recharged! came from a reader, Jeannie Sherin, who shared it with me wondering how it could be “Cleaned up.” The original recipe had way too much sugar in it. Here it is in a slightly less sugar-overdosed form that’s perfect for a breakfast pick-me-up.

Ingredients

• 1 Tbsp / 15 ml extra virgin olive oil
• 5 medium sweet potatoes, washed and trimmed of fibers (potatoes should be the same size)
• 4 cups / 950 ml oats (the 3- to 5-minute kind)
• ¾ cup / 180 ml skim milk soured with 1 Tbsp / 15 ml lemon juice
• ¼ cup / 60 ml finely ground flaxseed
• ½ cup / 120 ml natural maple syrup or raw honey
• 2 Tbsp / 30 ml pumpkin pie spice or (1/2 teaspoon cinnamon, 1/4 teaspoon ground ginger,1/8 teaspoon allspice, 1/8 teaspoon freshly grated nutmeg)
• 2 Tbsp / 30 ml coconut oil
• ½ cup / 120 ml chopped dried fruits (raisins, dates, cherries and/or blueberries)
• ½ cup / 120 ml chopped raw unsalted nuts (almonds, walnuts and/or pecans)
• Pinch sea salt

Instructions

1. Preheat oven to 350ºF / 180ºC. Prepare a 9 x 13-inch (1-inch deep) baking dish by coating lightly with olive oil. 
2. Prick sweet potatoes all over. Place in oven and bake until tender. Remove from oven and let cool. When cool enough to handle, remove potato peels and place flesh in large mixing bowl. Leave oven on and set heat to 400ºF / 200ºC. 
3. Add all remaining ingredients to sweet potato mixture. Mix well. 
4. Press into prepared baking pan. Bake for 30 to 35 minutes or until golden on top. 
5. Remove from heat and let cool. Cut into squares.

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Paige's Sweet Potato Oat Bars

Paige's Sweet Potato Oat Bars

Ingredients

• 2 medium/large sweet potatoes, washed and trimmed of fibers (potatoes should be the same size)
• 1 cups / 950 ml oats (the 3- to 5-minute kind)
• 1/4cup / 180 ml almond milk unsweetened
• 1 Tsp / 30 ml coconut oil
• 1/4 cup raisin
• ¼ cup walnuts (and/or pecans)
• Pinch sea salt
• 1/2 teaspoon cinnamon
• 1/4 teaspoon ground ginger
• 1/8 teaspoon allspice
• 1/8 teaspoon freshly grated nutmeg
• 1 teaspoon vanilla

Instructions

1. Preheat oven to 350ºF, boil sweet potatoes and mash.
2. Leave oven on and set heat to 400ºF / 200ºC. 
3. Add all remaining ingredients to sweet potato mixture. Mix well. 
4. Press into prepared baking pan. Bake for 20 to 30 minutes or until golden on top. 
5. Remove from heat and let cool. Cut into squares.

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Sweet Potato Johnny Bread (Bahamian Calendar)

Sweet Potato Johnny Bread - Bahamian Calendar

Paige's Recipe Note: (Yummy)

Ingredients

• 2 cups flour
• ¼ cup sugar 
• 1 tsp baking powder
• 1 tsp salt
• ½ teaspoon Crisco 
• ½ sweet potato mashed
• 2 tbs milk
• ½ cup water 

Instructions

1. Cut peeled sweet potato into cubes put in pan with water and boil until fork tender. Put into a bowl, flour baking powder, salt, and Crisco. Mix with ½ cup water and milk, add mashed sweet potato and kneed until smooth. Mash flat into a skillet with ¼” cooking oil and fry for about 10 mins each side or until brown and cooked on the inside.

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