Whole Wheat Maple Cranberry Scones

Whole-Wheat Maple-Cranberry Scones

Maple syrup adds sweetness, cranberries bring welcome tartness, and whole-wheat flour lends a nutty flavor and a pleasing heartiness to these maple cranberry scones.

For the Scones:

Ingredients 1 1/4 cups BD whole-wheat flour

1 1/4 cups BD all-purpose flour

1 tablespoon BD baking powder

1/2 teaspoon table salt

1/2 cup (1 stick) cold unsalted butter, cut into small cubes

1/2 cup BD Cardamom maple syrup

1/3 heavy cream

1 cup BD dried cranberries

Preheat your oven to 425° and set a rack to the middle position.

In a large bowl, whisk together the flours, baking powder, and salt until combined. Using a pastry cutter or fork, work in the butter until it forms pea-sized bits; then use your fingers to rub the butter into the flour, creating a blend of powder, flakes, and some remaining small lumps of butter. Pour in the syrup and 1/3 cup of cream, and stir well with a fork. If needed, add another tablespoon or two of milk to form a dough. Use a spatula to fold in the cranberries. Turn the dough out onto a baking sheet lined with parchment paper, flatten to about 1 ½ to 2 inches thick, press a glass into them to give them a circle shape. Depending on glass size, makes about 6

Bake until puffed and golden brown on top, 20 to 25 minutes.

For the Maple Glaze:

Ingredients 3/4 cup BD powdered sugar

1 1/2 tablespoons water

1 tablespoon BD Cardamom maple syrup

Yield: 6-8 scones

Celebration Sugar Cookies in a Jar/Bag

Ingredients: Sugar Cookie mix (Enriched Bleached Flour (bleached wheat flour, niacin, iron, thiamine mononitrate, riboflavin, folic acid), Sugar, Vegetable Shortening([contains one or more of the following: Canola and/or Palm Oil] with TBHQ [preservative]). Contains 2% or less of each of the following: Whey, Salt, Whole Egg, Corn Starch, Butter (cream, salt), Leavening (baking soda), Nonfat Milk, Soy Lecithin, Natural and Artificial Flavor, Sodium Caseinate, Palm Oil, Yellow 5, Yellow 6, BHT. Allergens: Milk, Soy, and Egg.), baking bits (Dark Chocolate (sugar, chocolate liquor, cocoa butter, milk fat, soy lecithin, vanillin (an artificial flavor)), Sugar, Corn Syrup, Gum Arabic, Artificial Coloring (includes blue 2 lake, yellow 6 lake, yellow 5 lake, red 40 lake, blue 1 lake, yellow 6), Carnauba Wax, Confectioner's Glaze. **Contains: Milk and Soy Ingredients)

Made with Bioengineered Ingredient(s).

 BD Provisions products are offered in large containers whereby customers serve themselves using utensils such as scoops, spoons or tongs.  Our utensils are sterilized continuously, but there remains the risk of cross-contamination.  As such, all products in BD Provisions should be considered products that may contain traces of all allergens including, but not limited to, peanuts, tree nuts, dairy, wheat, shellfish, soy and sesame.

You will need to add:

5 Tablespoons of cold water

Instructions:

Combine mix, baking bits  and water. Mix 30 seconds on low
speed and scrape bowl and blades. Mix another
30 seconds on low.  Drop by tablespoon on
greased cookie sheet. Bake at 375 for 15-16
minutes or until golden brown. Remove from
cookie sheet while warm and cool on rack

Yield: 18 (3 inch) cookies

Vegan Chili in a Jar/Bag

Ingredients:

Onion flakes, celery flakes, garlic powder or granules, dried oregano, chili powder, ground cumin, salt, ground black pepper, garbanzo beans, black beans, kidney beans, pinto beans, vegetable flakes (Dehydrated Potatoes, Dried Carrots, Dried Red Bell Peppers, Dried Celery, Dried Green Bell Peppers. Processed on equipment that also processes: Crustacean Shellfish, Egg, Fish, Milk, Peanut, Soy, Tree Nuts (Almond, Brazil Nut, Cashew, Coconut, Filbert (Hazelnut), Macadamia Nut, Pecan, Pine Nut, Pistachio, Walnut) and Wheat.). May contain black eyed peas pending product availability.

BD Provisions products are offered in large containers whereby customers serve themselves using utensils such as scoops, spoons or tongs.  Our utensils are sterilized continuously, but there remains the risk of cross-contamination.  As such, all products in BD Provisions should be considered products that may contain traces of all allergens including, but not limited to, peanuts, tree nuts, dairy, wheat, shellfish, soy and sesame.

You’ll need to add:

• Two quarts of your favorite stock

• 15 oz can of crushed tomatoes

• small can of tomato paste

Instructions:

Add all contents of the jar to crock pot or Instant Pot.

Add 2 quarts (use the jar to measure) of your favorite stock.  Add a 15 oz can of tomatoes and a small can of tomato paste.

Set your crockpot on low for 8-10 hours or until beans are soft. If using an Instant Pot, set on high pressure for 30 minutes- let release naturally for 15 min and then quick release.

Yields 6-8 servings.

Pumpkin Ginger Risotto

Recipe from Vivian Lee, (Instagram- @vivayounghealth)

Ingredients

1-2 cloves of garlic, minced

¼ white or yellow onion, diced

1 cup arborio rice (BD Provisions Bin #1201)

3 cups no-salt added vegetable broth + extra ¼ cup or water

1 cup soy milk

½ cup pumpkin puree

½ tsp cinnamon

½ - 1” fresh ginger, minced, or alternatively ½ tsp ginger powder

Black pepper and salt to taste

1-2 leaves of kale,

finely slivered ¼-½ cup sweetened dried cranberries (BD Provisions Bin #1080)

(Optional) Crumbled firm tofu for topping

Instructions:

1. Do a quick-rinse of the arborio rice. (Over-rinsing the rice removes the natural starches of this particular grain.)

2. In a medium-large pan at medium heat, water-saute garlic and onions until the smell of the garlic becomes aromatic and the onions are slightly translucent.

3. Reduce heat and add the arborio rice and start with one cup of broth. Continue to add the broth a cup at a time as the rice cooks slowly. The slow-cooking tradition of risotto is key to achieving a creamy texture. Total cooking time of rice is about 40 minutes.

4. Stir occasionally so as to avoid the rice sticking to the pan.

5. After a few minutes of pouring in the final cup of broth, stir in the soy milk, half a cup at a time and then stir in the pumpkin puree.

6. Add the ginger and cinnamon. Then add black pepper and/or salt to taste

. 7. Check that the rice mixture is tender and wet but no soupy.

8. Turn off the heat. Leave the pot covered.

9. Prepare the toppings. Wash and rinse kale leaves. Roll the kale leaves and chiffonade, or finely cut the greens. If you’d like to add the tofu, crumble a small piece.

10. Plate the risotto in a serving bowl. Toss the greens and dried cranberries, and optional tofu.

Pumpkin Apple Pancake Cereal

Recipe from Vivian Lee (Instagram- @vivayounghealth)

Ingredients:

Dry

1 cup whole wheat flour (BD Provisions Bin #1960)

1/4 tsp pumpkin spice (BD Provisions spice section)

Wet

¼ cup pumpkin puree

¼ cup unsweetened apple sauce

½ cup + ¼ cup soymilk (or preferred non-dairy milk)

1 T ground flax* + 3 Tbsp water (This is equivalent to one “egg”.)

2 T maple syrup (BD Provisions Bourbon Maple Syrup)

1 tsp vanilla extract

Optional toppings: ¼ cup dates, chopped Diced apples Extra soymilk to pour in the “cereal” Optional tool: Icing bottle to form small “pancakes” (otherwise use a regular spoon)

Notes: * Ground flax seeds are a great substitute for conventional eggs. The ratio of ground flax to water is 1:3. One tablespoon of ground flax to three tablespoons of water substitutes for one egg

. Instructions:

1. Prepare the flax egg first. Combine the ground flax and water in a small ramekin or bowl. Mix thoroughly. Set aside.

2. In a medium mixing bowl, combine the flour and pumpkin spice. Mix evenly.

3. In a separate small mixing bowl, combine the wet ingredients first: pumpkin, apple sauce, non-dairy milk (start with ½ cup), maple syrup, and vanilla. Add the flax egg.

4. Fold in the wet mixture into the flour and pumpkin spice in the larger mixing bowl. If the batter is too thick to mix, add the remaining soymilk one tablespoon at a time to smoothen it.

5. Warm up a skillet or frying pan at medium-low heat.

6. Pour the batter into the icing bottle container. This will help you achieve relatively uniform circular shapes more quickly. If you don’t have it, you can use a spoon.

7. On the pan, squeeze out the batter and form circles across the surface of the pan (they should be slightly larger than the size of a quarter). Make sure to space them apart so you have room to flip them over.. Note that this will require some level of dexterity as you flip each of the mini-pancakes.

8. After both sides are cooked, put the mini-pancakes in a serving bowl. Repeat step 7 until the batter runs out.

9. In the serving bowl, you can drizzle maple syrup on your pancakes or pour non-dairy as you would with regular cereal. (Make sure to eat it right away or else the pancakes will be soggy!)

10. Serve with preferred toppings.

Gluten Friendly Oatmeal Raisin Cookie in a Bag/Jar

Ingredients: Gluten free rolled oats (Whole grain oats. ** Manufactured in a facility that also uses tree nuts and soy), gluten free flour (Garbanzo Bean Flour, Potato Starch, Tapioca Flour, Whole Grain Sweet White Sorghum Flour, Fava Bean Flour. **Gluten Free), brown sugar, raisins (Organic Natural Thompson Seedless Raisins Select with Oil.), granulated sugar, baking soda, cinnamon, salt

BD Provisions products are offered in large containers whereby customers serve themselves using utensils such as scoops, spoons or tongs.  Our utensils are sterilized continuously, but there remains the risk of cross-contamination.  As such, all products in BD Provisions should be considered products that may contain traces of all allergens including, but not limited to, peanuts, tree nuts, dairy, wheat, shellfish, soy and sesame.

You will need to add:

7 Tablespoons butter, (softened)

1 egg

1 teaspoon vanilla 

Instructions:

Heat oven to 350°F.

Beat together butter, eggs and vanilla; Stir in prepackaged container of ingredients and mix well.

Drop by rounded tablespoonfuls onto ungreased cookie sheet.

Bake 10 to 12 minutes or until golden brown

YIELD: 24 cookies

Peanut Butter Cookies in a Bag/Jar

Ingredients: Granulated Sugar, Semi-sweet chocolate chips (Sugar, Chocolate Liquor, Cocoa Butter, Dextrose, Soy Lecithin (an emulsifier), Vanilla.Allergy Information: Manufactured on shared cold equipment with milk-containing products. Milk may be present. This is not a Kosher matter.), Brown sugar, All purpose flour (Unbleached Hard Wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid. Contains: Wheat Ingredients.), baking powder, baking soda, cornstarch, salt, peanut butter chips (Partially Defatted Peanuts, Sugar, Hydrogenated Vegetable Oil (palm kernel oil, soybean oil), Corn Syrup Solids, Dextrose, Reduced Protein Whey (milk), contains 2% or less of: Palm Kernel Oil, Salt, Vanillin, Artificial Flavor, Lecithin (soy). Contains: Peanuts, Soy & Milk Ingredients.)

Made with Bioengineered Ingredient(s).

BD Provisions products are offered in large containers whereby customers serve themselves using utensils such as scoops, spoons or tongs.  Our utensils are sterilized continuously, but there remains the risk of cross-contamination.  As such, all products in BD Provisions should be considered products that may contain traces of all allergens including, but not limited to, peanuts, tree nuts, dairy, wheat, shellfish, soy and sesame.

You will need to add:

1.5 Sticks butter, softened

1.5 tsp vanilla extract

1 XL egg

3/4 cup BD Peanut Nut Butter

 Instructions:

Preheat oven to 350 F.

Beat softened butter with Peanut Butter until it is incorporated.  Add vanilla and eggs, one at a time.

Slowly add the dry ingredients until it is just incorporated.

Take 1 ½ tablespoonfuls and form into a ball, placing on baking sheet with parchment paper.  Flatten the balls with a fork, maintaining a distance of 2 inches apart.  Bake for 10 to 12 minutes.  Edges should be brown and the centers slightly puffed.  Remove from the oven, transfer to a cooling rack.

Can be stored in an airtight container for 4 days.

Yields 24 cookies

Almond Joy Cookies in a Bag/ Jar

Ingredients: granulated sugar, semi-sweet chocolate chips (Sugar, Chocolate Liquor, Cocoa Butter, Dextrose, Soy Lecithin (an emulsifier), Vanilla. Allergy Information: Manufactured on shared cold equipment with milk-containing products. Milk may be present. This is not a Kosher matter.), unsweetened coconut (Coconut (coconut, sodium metabisulfite [whiteness]). Contains Coconut. Processed on equipment that also processes: Crustacean Shellfish, Egg, Fish, Milk, Peanut, Soy, Tree Nuts (Almond, Brazil Nut, Cashew, Coconut, Filbert (Hazelnut), Macadamia Nut, Pecan, Pine Nut, Pistachio, Walnut) and Wheat), brown sugar, all-purpose flour (Unbleached Hard Wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid. Contains: Wheat Ingredients.), baking soda, cornstarch, salt                    

BD Provisions products are offered in large containers whereby customers serve themselves using utensils such as scoops, spoons or tongs.  Our utensils are sterilized continuously, but there remains the risk of cross-contamination.  As such, all products in BD Provisions should be considered products that may contain traces of all allergens including, but not limited to, peanuts, tree nuts, dairy, wheat, shellfish, soy and sesame.              

You will need to add:

1.5 Sticks butter, softened 

1.5 tsp vanilla extract 

1 egg

3/4 cup BD Almond Joy Nut Butter 

 Instructions:

Preheat oven to 350 F. 

Beat softened butter with Almond Joy Nut butter until it is incorporated.  Add vanilla and eggs, one at a time. 

Slowly add the dry ingredients until it is just incorporated 

Form the dough into a ball with a 1 ½ tablespoonfuls, placing on baking sheet with parchment paper.  Flatten the balls with a fork, maintaining a distance of 2 inches apart.  Bake for 10 to 12 minutes.  Edges should be brown and the centers slightly puffed.  Remove from the oven, transfer to a cooling rack. 

Can be stored in an airtight container for 4 days. 

Yields 24 cookies

Chocolate Chip Fig Pumpkin Muffins

Chocolate Chip Fig Pumpkin Muffins

Ingredients:

1 ¾ cups BD all-purpose flour

¾ teaspoon BD baking soda

¾ teaspoon ground BD cinnamon

¾ teaspoon ground BD ginger

½ teaspoon ground BD nutmeg

¾ cup BD monkfruit or BD white sugar

1 teaspoon BD Himalayan salt

6 Tablespoon Canola Oil

1/3 cup cold water

3 large BD eggs

½ can pumpkin puree (8 oz)

1 cup BD dried figs (stemmed)

¾ cup BD chocolate chips

½ cup BD walnuts

Preheat oven to 375F. Spray muffin tins with cooking spray.

Whisk dry ingredients in a large bowl: flour, baking soda, cinnamon, ginger, nutmeg, monkfruit/sugar, and salt

Combine wet ingredients in a medium bowl: oil, water, eggs and pumpkin puree

Fold wet ingredients into the dry ingredients until just combined. Place figs, chocolate chips and walnuts in a food processor. Pulse for about 15 to 18 pulses. Stir in figs, chocolate chips and walnuts. Fill ¾ of each muffin liner with batter.

Bake for 20 minutes or until a toothpick inserted into the middle comes out dry.

Yields 12 muffins

Fig Overnight Oats

Fig Overnight Oats

Makes 1 Serving

Ingredients:

1/3 cup BD old-fashioned oats

1 teaspoons BD chia seeds

¼ teaspoon BD ground cinnamon

1/3 cup almond milk (or other kind of milk)

½ teaspoon vanilla extract

¼ cup apple (diced)

¼ cup BD dried figs

1 Tablespoon BD walnuts (chopped)

1 teaspoon BD Honey

Add 1/3 cup oats, 1 teaspoon chia seeds, and ¼ teaspoon cinnamon to an 16 oz mason jar

Combine the milk and vanilla extract, stir into oat mixture, add 1 teaspoon honey. Stir until combined, then seal tightly and refrigerate overnight (minimum of 4 hours).

The next morning, top the overnight oats with diced apples, figs, and walnuts. Drizzle with honey and serve. You can add milk for a thinner consistency and you can warm by microwaving for 30 to 40 seconds before adding the toppings.

To make vegan: keep milk as almond milk and substitute the honey for maple syrup.

Oats will keep in the refrigerator for up to 4 days.

Figgy Chocolate Bliss Bites

Ingredients:

1 cup BD dried figs (stemmed)

1 cup BD pecans

¼ cup BD Cacao powder

3 Tablespoons BD Maple Syrup

½ teaspoon BD chia seeds

1 teaspoon vanilla extract

¼ teaspoon BD Himalayan salt

1/3 cup BD mini chocolate chips

1 Tablespoon BD pecans

Options: Can roll balls into BD coconut flakes, BD chopped nuts or BD mini chocolate chips.

Pour boiling water over figs to cover them, to rehydrate for 10 minutes. After 10 minutes, drain the figs and reserve ¼ cup fig water. Finely chop 1 tablespoon of the pecans.

Place 1 cup of pecans into food processor with drained figs, Cocoa powder, maple syrup, chia sees, vanilla and salt. Process for 1 minute until smooth, adding 2 tablespoons of fig water.

Stir in chopped pecans and chocolate chips until integrated. Scoop out a tablespoon portion, roll in hands to form a ball. Place on parchment paper on a sheet pan.

Options: Can roll balls into BD coconut flakes, BD chopped nuts or BD mini chocolate chips.

Store in the refrigerator for 2 weeks or in the freezer once rolle

Yields approximately 12 small balls

Hearty Soup Mix in a Jar/Bag

*Please note this product has replaced our Pasta & Bean Soup in a Bag/Jar.

Ingredients: split green peas, red lentils, green lentils, soup greens (Dried Carrots, Dried Onion, Dried Red Bell Peppers, Dried Celery, Dried Tomato, Dried Green Bell Peppers, Dried Spinach. Processed on equipment that also processes: Crustacean Shellfish, Egg, Fish, Milk, Peanut, Soy, Tree Nuts (Almond, Brazil Nut, Cashew, Coconut, Filbert (Hazelnut), Macadamia Nut, Pecan, Pine Nut, Pistachio, Walnut and Wheat.), Organic Pearled Barley

BD Provisions products are offered in large containers whereby customers serve themselves using utensils such as scoops, spoons or tongs.  Our utensils are sterilized continuously, but there remains the risk of cross-contamination.  As such, all bulk products from BD Provisions should be considered products that may contain traces of all allergens including, but not limited to, peanuts, tree nuts, dairy, wheat, shellfish, soy and sesame.

You will need to add: 

12 cups of broth of choice 

24 oz can crushed tomatoes 

Instructions: 

Bring 12 cups of broth to a boil in a large pot.  Add 24 oz can crushed tomatoes.  Add all dry ingredients and any preferred seasonings to boiling water.  Cover and simmer for 45 minutes until lentils and split peas are soft. 

Yields 6-8 Servings

Apple and Honey Challah from Chef Lauren Braun Costello

Recipe from Chef Lauren Braun Costello (@itslaurenofcourse on Instagram & Facebook)

Apple & Honey Challah

Apples and honey are a staple food observance for Rosh Hashanah, the Jewish new year. This challah recipe features those flavors without any of the fuss, thanks to two special ingredients from BD Provisions: Green Apple Chips and Honey. The apple chips provide all the apple flavor without turning the dough wet. In fact, it is the dough that imparts moisture to the dried apples, reconstituting them while maintaining the bread's structure and desired texture. Adding honey to the second egg wash gives that glisten and sheen. Incidentally, this challah makes the best French toast or bread pudding the next day!

Equipment: measuring spoons, wet and dry measuring cups, two large mixing bowls, dough hook, standing mixer with dough hook attachment (optional), bench scraper, plastic wrap, baking sheet, parchment paper or nonstick baking mat, cooling rack

Ingredients
1 cup warm water (at least 95°F - 110°F)
1 package BD yeast (or 2¼ teaspoons)
1 teaspoon BD granulated sugar
1/3 cup canola or vegetable oil
1/3 cup sugar (or ½ cup for sweeter bread)
1 tablespoon kosher salt
3 large eggs
4 – 4½ cups BD all-purpose flour
1 egg, beaten with 1 teaspoon cold water
1 tablespoon BD Honey
1 cup BD Green Apple Chips

Directions
1. In a small bowl or measuring cup, sprinkle yeast and sugar on warm water. Stir. Let stand for up to 10 minutes (it should look like the foam on beer).

2. In a large bowl, combine oil, sugar, salt, eggs, and then the yeast mixture. Stir in 2 cups of flour.

3. Gradually stir in most of the remaining flour.* Dough will be sticky.

4. Place dough on lightly floured surface and knead for 5 minutes (or use a standing mixer with the dough hook on a low speed), adding a little flour at a time as needed. If dough sticks to the counter, use a bench scraper to clean the surface and lightly flour the board to prevent further sticking. When done kneading, the dough will feel silky and smooth.

5. Put dough into a lightly greased bowl, cover with plastic wrap and let rise for 1½ hours in a warm, draft-free environment until approximately doubled (the bowl placed inside your oven with the light on is a good spot).

6. Punch down the dough with your floured fist. Divide the piece into 3 equal sections.

7. Flatten each piece of dough and spread with approximately 1/3 cup apple chips. Carefully roll each section into equal strands, about 12 inches long, tapering the ends as you roll.

8. Pinch the strands together at one end and braid, maintaining the same tension as you go so that the challah will be symmetrical. Pinch the other end as well when done.

9. Place dough on parchment paper or nonstick baking mat. Preheat the oven to 375°F. Cover the dough with plastic wrap or a clean dish towel as it goes through the final rise for 30 minutes to no more than 1 hour.

10. Right before baking, brush the bread with beaten egg wash (egg and water). Place the bread in the oven and bake for 17 minutes. Add 1 tablespoon honey to the egg wash and set aside.

11. After 17 minutes of baking, remove the pan from the oven (shut the oven door so the heat does not escape). Brush with additional honey egg wash, and rotate the pan when returning it to the oven. Bake for another 17 minutes.

12. Allow the bread to rest and cool for one hour before serving.
You can make the dough the night before, and place in the refrigerator to rise. Remove it 30 minutes before shaping. Then proceed as written above.

Yield: 1 loaf

Amount of flour used will vary, depending upon the moisture in the air. 

You can make the dough the night before, and place in the refrigerator to rise.  Remove it 30 minutes before to braid.  Then proceed as written above.

Coconut Banana Black Rice Pudding

Recipe From Vivian Lee (Instagram @Vivayounghealth)

Coconut-Banana-Black Rice Pudding

Ingredients:

1 1⁄2 cup BD Provisions Thai black rice (Bin #1765)

1 cup water + 1⁄4 cup or more

1 cup reduced fat coconut milk

1-2 mashed bananas (Use one for slightly sweet and

two for extra sweet.)

(Optional) Toasted coconut flakes for topping (You

can buy these already toasted or toast them

yourself.)

Instructions:

1. In a saucepan at medium-heat, mix 2 cups

water, black rice, and coconut milk. Bring to a

rolling boil.

2. Reduce heat and simmer for 50 minutes or until rice is tender. Make

sure to keep an eye on it every so often.

3. Stir occasionally so as to avoid burning the rice.

4. During the last ten minutes of cooking, check to see if the rice mixture

is tender. If it is too dry, add extra water 1⁄4 cup at a time.

5. Stir in the mashed banana towards the end.

6. Simmer until pudding has the desired texture.

7. Serve in a small bowl topped with toasted coconut flakes.

Yields approximately 4 servings

Cilantro-Lime Rice and Tofu

Recipe from Vivian Lee (Instagram @vivayounghealth)

Ingredients:

1 1⁄2 cup BD Provisions brown basmati rice (Bin #1170)

2 1⁄4 cup water + 2 T water for sautéing

1 garlic clove, minced

BD Provisions Salt and pepper to taste

1 tsp lime zest

1 cup cilantro, washed and chopped (optional to

destem)

2 scallions, chopped

Juice of a lime*

3 oz of tofu, sliced into slabs

For cilantro chutney:

1 bunch of cilantro, washed and coarsely chopped

1 small green serrano chile (or jalapeno), finely chopped

2 garlic cloves, minced

2 Tbsp lime juice plus more, if desired

1 Tbsp BD Provisions maple syrup

(Optional) 2 T water to thin out

Shopping notes:

* You may want to purchase three limes in total and two bunches of cilantro for this

entire recipe.

  Instructions for the chutney:

1. Blend all the ingredients except the water and additional lime.

2. Taste test and add more liquid if the mixture is too strong or thick.

3. Add 1 tsp of maple syrup at a lime if more sweetness is desired.

4. Store in a small glass jar.

Instructions for the rice:

1. Wash and rinse the basmati rice.

2. Heat a medium saucepan on medium heat with the 2 tablespoons of

water. Add the rinsed rice and stir occasionally until it starts to brown.

3. Add the minced garlic until the rice starts to smell aromatic but before

it starts to burn.

4. Add the water, optional salt, lime zest.

5. Bring to a rolling boil, cover, and lower the heat to a simmer.

6. Allow the rice to cook for 20-25 minutes until fully cooked.

7. Remove from heat and let it cool for ten minutes.

8. While the rice is cooling, panheat the tofu by adding a tablespoon or

two of water in a frying pan. Flip the tofu and heat both sides. Set aside.

9. Return to the rice and fluff it with a fork, stirring in lime juice, cilantro,

and scallions.

10. Plate the rice and place the tofu on top. Drizzle with the chutney with a

spoon.

11. Garnish with extra sprigs of cilantro, if desired.

Maple, Cinnamon and Date Oatmeal Scone

Maple Cinnamon and Date Oatmeal Scone

Recipe from Vivian Lee (Instagram @VivaYoungHealth))

Ingredients:

Dry

2⁄3 cup BD provisions whole wheat flour

1⁄3 oat flour – Made from BD Provisions oats*

3⁄4 cup BD Provisions rolled oats

1⁄2 tsp baking powder

1⁄2 tsp baking soda

1 tsp BD Provisions ground cinnamon

Wet

3⁄4 cup plant milk (I used unsweetened soy milk.)

1 T ground BD Provisions flax** + 3 Tbsp water (This is equivalent to

one “egg”.)

1 T BD Provisions maple syrup

1 tsp vanilla extract

Add-ins:

1⁄2 cup BD Provisions dates, thinly chopped

(Optional) 1⁄4 cup BD Provisions non-dairy chocolate chips

Notes:

* You can easily create oat flour at home by blending rolled oats in a blender, food

processor, or coffee grinder.

** Ground flax seeds are a great substitute for conventional eggs. The ratio of ground

flax to water is 1:3. One tablespoon of ground flax to three tablespoons of water

substitutes for one egg.

Instructions:

1. Preheat the oven to 350°F. Line a baking sheet with parchment paper.

2. First, create the flax egg by combining the ground flax and water in a

small bowl. Stir and set aside to let it congeal.

3. Combine the dry ingredients in a medium or large mixing bowl and

mix evenly with a wooden spoon.

  4. In a separate mixing bowl, combine the wet ingredients and whisk

evenly.

5. Fold in the wet mixture into the dry ingredients and mix. Notice

whether the mixture is too wet or dry. If wet, add 1⁄4 cup oats at a time.

If too dry, add 1 tablespoon of water or non-dairy milk at a time.

6. Using slightly wet hands, roll mixture into six balls setting them on the

baking sheet.

7. Bake for 10-12 minutes. Check that the surface is evenly browned.

8. Allow to cool for a few minutes.

9. Serve with an optional glaze of maple syrup.

Notes:

* You can also bake these in an oven toaster.

Classic Maryland Crab Cake

Classic Maryland Crab Cake

1 lb lump crabmeat

1 large egg

¼ cup plain Greek yogurt

1 ½ tsp BD Provisions ground mustard

1 ½ tsp BD Provisions Salmon Rub mixture

1 tsp fresh lemon juice

½ tsp Worcestershire sauce

Kosher Salt

1 ¼ cup BD Provisions Panko bread crumbs

1 Tbsp chopped fresh flat leaf parsley

2 Tbsp butter

1 Tbsp BD Provisions EVOO

Lemon Wedges for serving

Drain the crabmeat and pick through for shells.  Put the crab in a medium mixing bowl and set aside.

In a small bowl, whisk the egg, yogurt, mustard, Salmon Rub, lemon juice, Worcestershire sauce and ¼ tsp salt.  Scrape the mixture over the crab and mix gently until well combined.  Gently break up the lumps with your fingers but do not over mix.

Sprinkle the breadcrumbs and the parsley over the mixture, and mix them thoroughly but gently: try not to turn the mixture into a mash….it should still be somewhat loose.  Cover with plastic wrap and refrigerate for 1 to 3 hours.

Shape the crab mixture into 8 cakes about 1 inch thick. In a 12-inch skillet, heat the butter with the olive oil over medium heat. When the butter is frothy, add the cakes to the pan.  Cook until dark golden brown on the underside, about 4 minutes. Flip the cakes, reduce the heat to medium low and continue cooking until the other side is well browned, 4 to 5 minutes.  Serve with lemon wedges on the side for squeezing over the cakes.

Yields 4 servings

Gluten Free Chocolate Chunk Cookies

Gluten-Free, Vegan, Dairy Free, Corn Free, Nut Free, Non-GMO, Kosher

Makes around 21 cookies

3 cups of cookie mix

4 oz softened butter or 4 oz softened brown butter

1 large egg

2 tablespoons water

Preheat oven to 350 degrees.  Mix the cookie flour with softened butter.  Beat the egg with the water until pale yellow, then add to the cookie mixture.  Mix well.

Drop rounded tablespoons of dough 2 inches apart onto ungreased cookie sheet. 

Bake for 15 to 20 minutes or until brown.  Rest for 5 minutes before removing from baking sheet.  Place cookies on a cooling rack and allow them to cool completely. Store in an airtight container.

Gluten Free Chocolate Chunk Muffins

Gluten-Free, Vegan, Dairy Free, Corn Free, Nut Free, Non-GMO, Kosher

Makes 12 muffins

3 cups muffin mix

2 large eggs

¾ cup water, at room temperature

6 Tablespoon (3oz) butter, softened

1 Tablespoon vegetable oil

¼ tsp cinnamon, optional

Preheat oven to 350 degrees  Lightly grease the bottom of each cup in a standard muffin pan, or line with paper cups

In a bowl, beat the eggs, vegetable oil and water together until thoroughly blended.

In a separate bowl, using an electric mixer with a wire whip, blend the mix and butter together.  Add half the egg mixture an blend at medium speed.  Add the remaining egg mixture and the cinnamon if using, and blend until smooth. 

Divide the batter evenly among the muffin cups, using a spring release ice cream scoop if available.  Bake for 20 to 25 minutes, until firm. Leave in the pan for 5 minutes, then transfer to a wire rack to cool completely.

To make this as a cake, simply use an 8" round pan instead of a muffin tin and consider and adding Homemade Whipped Cream sweetened with honey as the icing.

Tri Color Quinoa

Salad, side dish, main course)

Ingredients:

Quinoa Dish

1 -2 peaches, cut in half, pitted

Cooking spray

1 Cup BD Tri color Quinoa

2 cups water

1/3 cup green onion chopped

½ cup cooked corn

½ cup chopped carrots

1/3 cup chopped cucumber

½ cup chopped celery including the middle leaves

Handful of chopped parsley, cilantro or dill

Dressing Mix

4 Tablespoons BD Organic Arbequina Extra Virgin Olive Oil

5 ½ Tablespoons BD White Peach Vinegar

1 teaspoon BD dried mustard

1 teaspoon minced garlic

½ tsp BD salt

¼ tsp BD ground pepper

1 teaspoon fresh squeezed lemon juice

½ tsp BD honey or if vegan, BD maple syrup

For the dressing: mix all the above ingredients in a mason jar and shake vigorously to combine.

For the quinoa dish combo:

Spray a pan with cooking spray, place over medium high heat and add the peaches flesh side down into the pan and cook for 5 minutes to caramelize the peach.  Remove from heat and set aside.

In a medium saucepan place quinoa, water and salt, bring to a boil on high heat.  Reduce the heat to low once it boils and cover saucepan.  Simmer for 10 to 15 minutes until the water is absorbed.  Fluff with a fork and combine the remaining ingredients (green onion, corn, cucumber, carrots, celery).

When ready to eat, add the dressing, parsley (or other fresh herb) and the caramelized peaches.  Stir to combine and enjoy!