Baked bannock with berries

Ingredients: 3 cups of flour (use at least half whole wheat flour) 3 tbsp. of sugar 2 tbsp. of baking powder 1 tsp. of salt 1 cup of berries 1 cup of water ¼ cup of oil or melted margarine Directions: Preheat oven to 350⁰ F (180⁰C) In a large bowl, mix dry ingredients with a fork and stir in berries. Stir together the oil and water and add to the bowl with dry ingredients. Work mixture together with hands to form a ball. Knead about 10 times. With floured hands, pat into a circle on a greased cookie sheet. Bake for 30 minutes Serves 16 children   Source: LEAP Food Flair, Legacies Now, p.148

Banana muffins

What you need: 1 cup of whole wheat flour 1 cup of quick-cooking oatmeal ½ cup of packed brown sugar 2 tsp. of baking powder 1 egg ½ cup of skim or 1% milk 1 cup of mashed banana ¼ cup of vegetable oil Non-stick cooking spray How to: Pre-heat oven to 400⁰F (200⁰C) Lightly spray a muffin tin with non-stick spray or use paper baking cups. In a large bowl, mix flour, oatmeal, sugar and baking powder. In another bowl, beat the egg and mix in the mashed banana, milk and vegetable oil. Stir the banana mixture into the dry ingredients and mix lightly. Bake for 18-20 minutes or until muffin tops are browned. Loosen muffins and serve warm. Makes 12 medium-sized muffins   Reference: LEAP Food Flair, Legacies Now, p. 158.

Cool berry smoothies

What you need: 1 cup of frozen berries 1 cup of milk 1 cup of vanilla or lemon yogurt ¼ tsp. of cinnamon 2 tbsp. of sugar How to: Place berries, milk, yogurt, cinnamon and sugar in the blender. Blend until smooth and creamy. Serve into four tumblers or put in the fridge. Serves four children Reference: LEAP Food Flair, Legacies Now, p. 132.

Blueberry Smoothie Bowl

Ingredients: 1 & ½ cups of frozen blueberries 1 banana (frozen) 8-10 fresh pineapple chunks ¾ almond milk 1 cup spinach Toppings: Fresh blueberries Fresh strawberries Mandarin pieces 2 tablespoons of unsweetened coconut ¼ cup granola 1 tablespoon hemp seeds 1 tablespoon walnuts 1 tablespoon peanut butter Directions: Put all ingredients in blender and blend. The consistency should be thicker than a regular smoothie so that you can eat the smoothie with a spoon. Add a little more milk if the mixture isn’t blending. Pour mixture into a bowl and add toppings. Enjoy!

Bush Pies

Ingredients: Pizza Bush Pie 2 slices of bread Spreadable butter 1-2 tbsp. pizza sauce ¼ cup chopped or sliced meat (chicken, ham, etc.) ¼ cup Mozzarella (more or less depending on personal preference) Extras: Sliced peppers, mushrooms, jalapenos, pineapple, tomatoes, etc. Directions: Make campfire (works best when there is lots of hot coals and fire not blazing). Butter the bread on one side and lay the butter side down in the cold Bush Pie maker. Add pizza sauce, to bread then add meat, cheese, and other toppings.  Close the Bush Pie maker. Cook over campfire coals.  Cook times will vary with the fire and also depending if the Bush Pie maker is aluminum or cast iron. Take it out of the fire and open to check the color of the bread.  Remove from fire when it is a golden brown color (depending of personal preference). Note: Try Dessert Bush Pies- try adding marshmallows, peanut butter, jam, chocolate, canned cherries, cream cheese in any combination that appeals to your taste. Try Breakfast Bush Pies- try sliced boiled eggs, bacon, ham, cheese, spinach, mushrooms, tomatoes, etc. The options are limitless.

Rabbit Pancakes

What you need: 1 ¼ cup milk 5 tsp. Lemon juice or cider vinegar ½ cup whole wheat flour ½ cup oats 1 tbsp. sugar 1 tsp. baking powder ½ tsp. baking soda ½ tsp. salt 1 tbsp. vegetable oil 1 egg, lightly beaten ½ cup grated carrots Non-stick vegetable cooking spray How to : Make sour milk. Warm the milk slightly in the microwave or in a pot on the stove. Add lemon juice or cider vinegar and stir well. Allow this mixture to rest while you assemble the rest of the ingredients. In a medium bowl, mix together the flour, oats, sugar, baking powder, baking soda and salt. Stir well. Add the vegetable oil, sour milk, egg and carrots. Beat the mixture with a hand beater until smooth. Spray griddle with non-stick cooking spray. Heat griddle to a medium heat. (To see if the griddle is hot enough, sprinkle with a few drops of water. If bubbles skitter around, the temperature is just right). Using a measuring cup, pour about ¼ cup of batter onto the hot griddle for each pancake. Cook until pancakes are puffed and dry around edges. Turn and cook the other side until golden brown. Top with applesauce, fresh fruits or yogurt. Makes 16, four inches (10 cm) pancakes.   *Source: LEAP – Food Flair, Legacies Now, p. 155-156.  



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