Recipes from Amandea Morningstar’s cookbook – Ayurvedic Cooking

Original post from http://www.balancedyogi.com/blog/2011/07/whole-foods-desserts/

Recipes are kid friendly!
The recipes below are adopted from Amandea Morningstar’s cookbook – Ayurvedic Cooking. They are not really low in sugar but that can be adapted to suit individual tastes.
Happy baking and making!

Key:
t = teaspoon
T = tablespoon
c = cup
K = Kapha
V = Vata
P = Pitta
1 cup = 8oz = 240 mL; 1 Teaspoon = 5 mL; 1 Tablespoon = 15 mL
Gluten Free Scones (Vegan)

Although I use the recipes on www.elenaspantry.com as a guide, her recipes are not vegan. I use 1 tablespoon of ground flax mixed with 2-3 tablespoons of water to replace one egg. Everyone LOVES these!
2 cups bleached almond flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup dried cranberries or cherries
1/4 cup dried apricots chopped finely
1/4 cup pistachios or hazelnuts, walnuts or any other nut; chopped coarsely.
1/4 cup sunflower seed or pumpkin seeds
1/4 cup sesame seeds
1 egg or 1 tablespoon ground flax mixed with 3 Tablespoons of water.
2 tablespoons agave nectar or maple syrup
If the nuts and seeds are raw, toast them lightly. This is very easy in a dry skillet. Combine the flour, baking soda and salt. Add the dried fruits and nuts. Separately combine the agave and flax (or egg). Mix the wet ingredients into the dry. Form a large ball with the dough. It should stick together but not be too sticky. Add a bit more water if the dough doesn’t form a ball. Form a flat square around 10×10cm and 2 cm thick on a cookie sheet covered with parchment paper. Cut into sixteen squares. Bake 10-12 minutes until sightly brown at the edges.

Sun balls (12 Servings)
Sunflower seeds 120 ml
Toasted sunflower seeds 6 t
Shredded Coconut (not for K) 120 ml
Raisins (not V) 2 1/2 T
Sunflower or almond butter 60 ml
Maple syrup 60 ml; For K, substitute 60ml soaked raisins for the maple syrup.
Almond extract (or vanila) 1 t
Coriander powder or cardamom powder 3/4 t
Blend/grind the seeds
In a bowl, mix together everything into a sticky dough
Form into balls and coat in extra coconut
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Date Balls (12 Servings)
Whole dried pitted dates 240 ml
Water 6 t
Brown Rice syrup 6 t
Vanilla 1 t
Tangerine peel 3 t
Blanched almonds, chopped 12 t
Carob powder or shredded coconut for rolling the balls 12 t
Cardamom (optional) 1 t
Chop the dates finely
Cook the dates, water, peel, syrup, and vanilla for 10 – 15 mins
Add the almonds and cardamom and let cool
Make balls and roll in the sugar/carob
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Apple Pie
Wholemeal Flour of your choice 225 g
Rising agent 5 g
Salt 1/4 t
Ground cinnamon 1 t
Mixed spice (use cloves, cardamom, ginger) 1 t
Raw brown sugar 100 g
Ghee or Butter 100 g
Apples, pealed and chopped 350 g
Egg, beaten 1
Grease and line a 19 cm square cake pan
In a large bowl combine flour, salt, cinnamon, mixed spice, sugar
Rub in Ghee or butter until fine crumbles
Add apples and egg and stir in quickly
Put in baking pan and bake at 190 degrees C for about 40 minutes.
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Crepes (6 Servings)
Crepes are a healthy and festive treat. These can be filled with sauteed vegetables, a bit of cheese and pesto. My favorite is caramelized onions with spinach and a bit of tomato. Get decadent and add a bit of goat’s cheese! You can make these delicious desserts with a bit of dark chocolate and strawberries, or simply raw sugar and lemon.
Milk (Soy, Almond or Rice) 360 ml
Flour of your choice 150 g Buckwheat is traditionally used.
Pinch of Salt (3/10) t
Arrowroot or Cornstarch 18 ml
Ghee, butter or oil 18 ml
Blend everything and let sit for 1 hour at least
Cook them in a flat pan, use ghee to keep crepes from sticking. Use a spoonful of batter, spread until thin on the pan. When the crepe looks cooked on the edges turn. Place the ingredients onto the crepe and fold the four corners over the ingredients.
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Fruit Crisp (Serves 6)
Berry, Cherry, Peach or Apricot 5 c
Cornstarch or Arrowroot 2.5 T
Lemon Juice 1 T
Brown Sugar 2 T
Brown Sugar 100 gr – this amount can be adjusted based on your taste.
Flour 90 gr – whole wheat, buckwheat, brown rice spelt or rye and be used. The amount of oil/butter may need to increase with drier flours.
Rolled Oats 145 gr
Salt 2.5 ml
Cinnamon 1/2 t
Butter 165 gr or coconut oil for a vegan recipe.
Chop fruit and mix in other fruit-mix things
Put fruit on oiled baking dish
Mix topping ingredients together
Lay over fruit
Bake on 200 degrees C until light brown and crispy
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Brown Sugar Walnut Squares (16 squares)

Brown Sugar 1 c
Vanilla 1 t
Egg 1
All-purpose flour 0.5 c
Baking soda 0.25 t
Salt 0.25 t
Coarsely chopped walnuts 1 c
Combine sugar, vanilla, and egg. Stir until smooth and blended. Combine
flour, soda, and salt. Add to sugar mixture; stir until blended. Spoon
into greased and paper lined 8-inch square pan. Bake in 350 degree oven 18
to 20 minutes. (Cookies will be soft in center.) Cool in pan. Remove
from pan, peel off paper, and cut into 16 squares.
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Generic nut/seed balls (makes about 20 x 50 gr balls)
Seeds and or nuts, ground 600 gr
Syrup or runny honey 400 gr or substitute soaked and chopped raisins, dates or apricots 400 gr
Spices like cardamom, cinnamon, coriander 2 gr
(Tonifying spices like ashwaganda, shatavari) (20) gr
Can add spirulina 20 gr