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ZUCCHINI BREAD
A great way to use your surplus crop.
1 cup dried zucchini, blended into a flour
cup warm water
Mix water and zucchini flour together, let stand.
3 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
1 teaspoon cinnamon
Mix dry ingredients together, set aside.
1 cup cooking oil
3
2 cups sugar
2 teaspoons vanilla
Combine oil, eggs, sugar and vanilla; stir with fork. Add to flour mixture. Then
mix in zucchini with remainder of ingredients. Batter will be lumpy.
Add
cup chopped walnuts or pecans, if desired.
Pour into two greased and ffoured loaf pans.
Bake at 325°F. for 1 hour.
NATURAL GRANOLA
5 cups rolled instant oats
112 cup honey
cup wheat germ
cup firmly packed
cup chopped dried apples
brown sugar
cup raisins
1 teaspoon vanilla
cup chopped dates
1 teaspoon cinnamon
1 cup chopped nuts
Mix all ingredients together. Dry with a paper towel.
Spread out on the fruit roll
tray insert. Dry until hard, then store in an airtight bag. Ideal for snacks anytime
of the day.
HEALTHFUL SNACK TREATS
1 cup brown sugar
1 cup chopped dates
1 cup nuts
cup raisins
4 cups rolled oats
cup coconut flakes
1 teaspoon cinnamon
Mix together. Spread on fruit roll tray insert. Dry until hard. Distribute into small
airtight bags for storage.
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