Harsha (Moroccan Semolina Bread ) Double recipe

3 cups Semolina flour find grind (11/2 cups for single recipe)

1/2 teaspoon salt (1/4 teaspoons salt single recipe)

2 teaspoon baking powder (1 teaspoon baking powder single recipe)

Mix dry ingredients together until well blended

4 tablespoons of honey ( 2 tablespoons honey single recipe)

8 tablespoons melted butter (4 tablespoons melted butter)

Mix the butter and honey into the flour mixture until it looks like wet sand then add in the milk

1 3/4 cups milk to 2 cups depending on how the batter is ,(3/4-1 cup milk for single recipe)

Batter will be a bit wet set a timer and let sit for 5 minutes then shape into round shapes using a biscuit cutter to mold make a ball then flatten in the biscuit cutter I flatten on aluminum foil or waxed paper

Heat pan on stove to medium high then turn down to medium cook each side for five minutes

Serve hot with butter, honey, jam , cream cheese or serve savory with Moroccan olives and scrambled eggs seasoned with cumin and salt can add pepper if you want .

Can make a double batch and cool down they freeze great to freeze place on wax paper on a cookie sheet and freeze then place in a freezer bag .

To reheat use oven or microwave until hot . Goes great with Moroccan mint tea and coffee

Oatmeal Chocolate Cookies For Breastfeeding Mom’s

3 cups old-fashioned rolled oats

1 1/2 cups unbleached organic all-purpose flour

5 tablespoons brewers yeast or nutritional yeast , I personally use nutritional yeast

3 tablespoons ground flaxseed

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

12 tablespoons organic unsalted butter

4 tablespoons unrefined organic virgin coconut oil

1 1/2 cups organic cane sugar

1 large egg + 1 large egg yolk

2 teaspoons vanilla extract

1 1/2 cups dark chocolate chips/chunks, I like ghirardelli

feel free to add: unsweetened flaked coconut chopped almonds, 1 to 2 tablespoons of almond butter

Preheat the oven the 350 degrees F.

In a large bowl, whisk together the oats, flour, yeast, flaxseed, baking powder, soda, cinnamon and salt.

In the bowl of your electric mixer, beat the butter and coconut oil on medium speed until creamy. Add in the sugar and beat on medium to high speed until fluffy, about 4 to 5 minutes, scraping down the sides of the bowl if needed. Add in the egg and egg yolk, beating until combined, about 2 to 3 minutes. Add in the vanilla extract and beat until combined again. Gradually add in the dry ingredients, beating on low speed until just combined and mixed. Stir in the chocolate chips with a spatula until they are evenly dispersed.

Scoop the dough into 1-inch rounds (I use an ice cream scoop so they are fairly uniform in size) and place on a baking sheet about 2 inches apart. Bake for 10 to 14 minutes, or until the bottoms are just golden. Let cool completely before storing in a sealed container.

Easy Sugar Free Muffins

1 cup rolled old fashioned oatmeal run through a food processor until flour consistency

1/2 cups flaxseed meal basically run through food processor until flour consistency

1/2 cup nutritional yeast

1 1/4 cups flour can use white or whole wheat

1/4 teaspoon salt

3 teaspoons baking powder

1 teaspoon baking soda

Mix dry ingredients well

Can store dry in airtight container until your ready to use I make up several batches of dry and keep in quart jars until I want to make muffins.

Wet mixture

1 cup applesauce

1 cup peanut butter * note can use other types of butters or yogurt or applesauce or pumpkin purée just keep the liquid ratio the same

3 eggs combine wet ingredients well then add in dry ingredients

1 cup of mini chocolate chips

If using chips do not add more than 1 cup chips

I’ve used pecans pieces and cranberries 1 cup each and replaced the peanut butter with applesauce

Combine wet dry and pieces mix well place in well greased muffins tins I use Pam spray on the tins.

Bake for 20 minutes in 375F oven remove from oven and cool down store in airtight container.

Note you can mix the muffins and store the mixture in the fridge and bake next morning too.

share a cookie with friends

Share a cookie by using your cake pan to make a giant cookie

Combine:
1-3/4 cups all-purpose flour
1-1/2 cups ground
blanched almonds, ground almond slivers or almond flour
3/4 cups sugar
1/4 tsp. salt
1-1/2 tsp. vanilla
Combine well.

Cut 14 Tbsp. cool room temperature butter into pieces.

Cut butter into mixture using pastry cutter. Butter should be completely worked into mixture.
Place and press 3/4s of the mixture into a 10″ spring form pan.

Place remaining mixture and clump over top of pressed mixture.

Bake at 350F for 25 minutes until cookie turns golden.

Then reduce to 300F and bake another 10 minutes until dry.

Cool on cooling rack. Release the sides of pan. Release cookie from pan bottom.

Serve.