Broccoli Salad

We got this recipe from Danilee a few years ago and LOVE it! It is such an easy delicious way to eat a lot of raw broccoli! You can make your own poppyseed dressing pretty easily I imagine, but we are hooked on the Breanna brand’s one.

1 Lg. Head of Fresh Broccoli
1/2-2/3 cup Raisins or Craisins
¼-1/2 cup sunflower seeds (unroasted, unsalted)
Poppyseed Dressing, to taste

Chop broccoli into bit-sized pieces. Combine with raisins and sunflower seeds. Add dressing.

By: Danielle Dean

Quinoa ‘Taco’ Salad

Fresh Fabulous Bean Salad
Quinoa, cook in bullion or seasoning salt for more flavor
Lettuce, broken or chopped
Corn Tortilla Chips

Make your own salad! Lettuce, sprinkled with quinoa, then fresh bean salsa, a handful of crushed chips and voilà! Delicious, fast, healthy, filling, and easy!
By: Becky Clements

Fresh Fabulous Bean Salsa

This recipe, also from Kelly, has become our favorite and is more than just a salsa (See following recipe).

Salad
1 can Corn, drained
1 can Black-Eyed Peas (or other bean—we like it with black beans as well)
3 roma tomatoes (or whatever kind you have handy)
2/3 cup Cilantro
2/3 cup Green Onions
Avacodo (opt.)

Dressing
¼ cup Olive Oil
¼ cup R. Wine Vinegar
2 Cloves Garlic
1 tsp Cumin
¾ tsp Salt
1/8 tsp pepper
Juice from 1 Lime

Place dressing ingredients into a blender. Blend until smooth and oil has emulsified. Mix salad ingredients in a bowl. Pour dressing over salad. Chill for at least 1 hour for best flavor. Use within 3 days.

By: Kelly Clark

Stuffed Bell Peppers

These are SO good and easy! Thanks Kelly!

½ Lg. Onion, minced
2 Med. Zucchini, finely shredded
Cooked Rice
Olive Oil
1 Can Corn, drained well
1 small can Tomato Sauce
Onion Powder
Garlic Powder
¼ tsp Thyme (opt)
Salt + Pepper to taste
2 Lg. Green Bell Peppers

Half each green pepper and place in boiling salt water for 3-5 minutes. Drain well and place in glass pan or two loaf pans. Saute onion and zucchini until soft. Add rice, corn, spices, and tomato sauce. Cook until heated through. Season to taste. Spoon rice mixture into the peppers. Cover with foil and bake for about 15 minutes at 350 degrees.

By: Kelly Clark

Spelt Pizza Crust

I know you can buy gluten-free pizza crusts but they are so pricey! I included a spelt pizza recipe from food.com. I haven’t tried it out yet but it had good reviews. There are lots of other recipes online!

2 cups light spelt flour
1 1/2 teaspoons quick-rising yeast
1 teaspoon baking powder
1 1/2 tablespoons olive oil or 1 1/2 tablespoons other cooking oil
1 teaspoon honey
2/3 cup warm water

Stir first 3 ingredients together. Add remaining ingredients. Stir well. Knead until smooth. Stretch to fit greased 10- or 12-inch pizza pan.

From: food.com

Eggplant Pizza

Our first experimenting with eggplant! It went pretty well! It absorbs flavor super well and has a firmer texture to it, which is why it is often used to replace meat. In Southern Italy eggplant was called ‘poor man’s meat’. We did add mozzarella cheese on top…I just haven’t figured out pizza without cheese, so it will be one of those exception “treats” for us. ☺ This recipe is from the site http://thepioneerwoman.com. It explains the eggplant process well. We used green peppers instead of tomatoes, and just a little grated mozzarella cheese and omitted the Parmesan, but tomatoes and Parmesan would be awesome too!

1 whole Large Eggplant (or Two Medium Eggplants)
Kosher Salt, For Sprinkling
1 pint Grape Tomatoes
2 cloves Garlic, Minced
8 ounces, weight Fresh Mozzarella Cheese, Sliced Very Thin
½ cup Freshly Grated Parmesan Cheese
Extra Virgin Olive Oil For Drizzling
Freshly Ground Black Pepper

Preheat oven broiler.
Slice the eggplant thinly. Sprinkle both sides with kosher salt and place into a strainer in the sink. Allow to sit for 20 to 30 minutes. Rinse eggplant lightly in cold water, then pat the slices dry between layers of paper towels.
Slice grape tomatoes in half lengthwise and toss into a bowl with minced garlic.
Slice mozzarella very thinly.
Cut eggplant slices into fourths, and toss with olive oil. Arrange on a baking sheet and place 8 inches under the broiler.
Broil for 3 minutes, then toss around and broil another 3 minutes. Remove pan from oven and add tomato/garlic mixture. Broil for 2 to 3 minutes, then remove and set aside. (May do this 1 hour in advance.)
Preheat oven to 500 degrees.
Drizzle olive oil on a large baking sheet and use fingers to coat thoroughly. Remove HALF the pizza dough from the bowl. Stretch pizza dough into a large rectangle, pressing with fingers to finish forming. Dough will be very thin.
Lightly drizzle a little olive oil on the dough and use fingers to spread. Lay mozzarella slices over the surface of the dough. Spread vegetables all over the surface of the cheese. Top with Parmesan cheese.
Bake for 10 to 12 minutes, or until crust is golden brown and the cheese is bubbly. Remove from pan and slice with a pizza cutter. Serve immediately!

Submitted by: Becky Clements

Curried Veggies Over Rice

This meal is great because you can use ANY veggies you have on hand! I’ll mention the ones that we used but feel free to change it up and use whatever!

1 Green Bell Pepper
1 Small Red Onion, Shredded Finely
1 Carrot, Shredded Finely
2 Yellow Squash, Sliced
1 tsp Cumin
1 tsp Coriander
1 tsp Tumeric
1 tsp salt
Dash of sugar
3-4 Dashes of Cayenne
½ Can Coconut Milk

Heat olive oil in a large pan or pot. Add all the vegetables. Combine spices together then sprinkle over the veggies. Sauté. Add coconut milk and simmer until veggies are tender and spices have blended well. Serve hot over rice.

By: Becky Clements

Broccoli Sweet Pepper Stir-Fry

Fancy meal in a flash!

Chopped Broccoli
Yellow, Orange, or Red Sweet Bell Pepper, sliced
Garlic
Soy Sauce
Oyster Sauce
Rice Noodles
Oil
Red pepper flakes

Saute garlic in oil add vegetables, soy, and oyster sauces. Cover and let steam/cook until broccoli reaches desired consistency (we like ours still a little crunchy). Boil noodles until barely pliable. Add to stir-fry pan. Let simmer on low head to absorb the flavors. Add red pepper flakes in desired.

By: Becky Clements

Orange and Purple Curry

Drew learned recently that “curry” isn’t one spice at all, as we tend to think of it. In India it means “sauce”. We love Indian food and spices! I have been experimenting to figure out the best combinations of spices and, so far, they ALL have been excellent together—JUST REMEMBER THE 4 SPICE MAX RULE!! The orange is from the yam, the purple from the purple cabbage.

½ Large Head Purple Cabbage, chopped
1 Large Yam, Slice with mandolin large Julian blades
1 Summer Squash, Slice with mandolin large Julian blades
Ground or Freshly minced Ginger, (~ ½ - 1 tsp)
Gram Masala (~ ½ - 1 tsp)
Coriander (~ ½ - 1 tsp)
Red Cayenne Pepper (dash or two)
Salt (~ ¾ tsp)
Olive oil
1 Cup (1/2 can) coconut milk
Rice noodles

Combine spices together in a bowl. Add sliced yam and stir to coat completely. Heat olive oil in large skillet or pot. Add yam mixture. Cover but stir often to prevent from sticking. Cook for 3-5 minutes then add cabbage and squash. Stir-fry until vegetables soften somewhat. Add coconut milk and a little water and salt to taste. Simmer until the veggies are soft.
Cook rice noodles. Serve curry over noodles.

By: Becky Clements

Thyme and Basil Fried Zucchini

I made this as a side to spaghetti with very creamy alfrado sauce when we had the Elders over for dinner. The zucchini ended being the star of the meal! It was devoured very quickly! The thyme and basil make a delicious combination!

3 or more Shredded Zucchini (remember, it shrinks do a lot!)
Olive oil
Thyme (dry)
Basil (dry)
Salt

Add shredded zucchini to hot oil. Add spices (remember, they are strong, especially thyme, go easy on that one, you can always add more later if desired)
Enjoy!

By: Becky Clements

Potato Yellow-Squash Stir-fry

Similar to the veggie-bean tacos, but carry a totally different flavor. It is a good side dish or can main dish by adding an egg or two to give it more substance. If eggs are used, make it mostly veggies with very few eggs.

1 large or 2 small Potatoes (we prefer red or Yukon)
1 large Yellow squash
1 can Black Beans, rinsed well
Garlic, minced
Onion powder
Salt
Oil
Eggs (0pt)

Sauté potatoes and garlic in oil for a few minutes. Add rest of ingredients and cook until done. If wanted, add scrambled eggs last, cook until done, but not overdone, they will still look somewhat wet from the excess moisture in the veggies. Season to taste.

By: Becky Clements

Sautéed Veggie-Bean Tacos

This meal can be easily adjusted to the type of veggies you have handy. I really liked this combination, it was simple but that brought out the individual flavors more. Slicing the veggies with the Mandolin makes it super fast and pretty!

Potato
Green Bell Pepper
Garlic, minced
Black Beans (1 can), rinsed well, seasoned with chipotle, if desired
Ground Chipotles (opt…very flavorful and spicy!)
Warm Corn Tortillas
Olive Oil
Salt

Slice potato, and green pepper with Mandolin. Sauté garlic in oil for 1 minute then add veggies and salt. When veggies begin to get soft add the black beans. Wrap in tortillas and top with Franks Hot Sauce (it’s the BEST!)

By: Becky Clements

Brazilian Black Beans With Rice and Collard Greens (Feijao e arroz com cove)

I could not leave out our family’s favorite meal! After eating beans and rice every day for one + year it has become a comfort food. I would and still do find myself craving this delicious (and nutritious) combination. We must have it in our blood to because we passed it down to Alvin who eats it up like it were ice cream! I am convinced it is one of (if not the) healthiest daily meals you can eat.

Black Beans

Black beans (fresh are best but canned, when rinsed well, will also work)

Garlic (minced, fresh) and LOTS of it!

Onion, chopped

Cumin

Salt

Oil, to sauté in

Fresh lime juice

Sauté the onions in oil for 2-3 minutes. Add garlic, do not overcook or it will loose its flavor! Add about a cup or so of beans and bean juice or a little water. Add salt and cumin, if desired. Mash beans on side of the pan until the mixture thickens and boils. This mixture should be thick and strongly flavored enough to thicken and flavor the rest of the beans. Add lime juice and onion/bean mixture to the remainder of the beans. Continue to cook to desired consistency and flavor.

Serve with rice, collard greens, and a banana (sounds strange but is delicious!)

Sautéed Collard Greens with Garlic

1 bunch Collard Greens (remember, they shrink!)

Garlic, minced, lots of it

Salt

Oil +/- 3 TBS

Roll up a few collard green leaves tightly together, going from side to side. Slice as thin of shreds as possible. Stem may be eliminated. Sauté garlic in oil about 1-2 min. Add collards greens and salt. Cover and cook until desired consistency.

Served with beans and rice.

By: Becky Clements

Sweet Citrus Dressing

1/2 c olive oil
1/4 c white vinegar (I like white balsamic)
1-2 Tbsp lemon juice or orange juice
Some orange or lemon zest
3 Tbsp flax oil
¼ c honey
salt and pepper to taste

Shake it all up in a jar and pour over salad.

By: Danielle Dean

Fruit and Quinoa Salad

Make a big batch of Quinoa. Refrigerate and use for many different purposes including
breakfast cereal with almond milk, toasted nuts, and honey.

Mix quinoa, chopped fruit (pineapple, apples, oranges, bananas, grapes, kiwi...) and Kidney beans. Toss with sweet citrus dressing or other of choice. Serve on top of large bed of romaine lettuce.

By: Danielle Dean

Homemade Italian Dressing Mix

We love this dry mix! You can make it ahead then just make enough for a couple of meals! It is also great that for recipes that call for dry Italian seasoning mix. Saves a lot of money and eliminates the extra “stuff” added to most store-bought Italian dressings.

1 TBS Garlic Powder
1 TBS Onion Powder
1 TBS White Sugar
2 TBS Dried Oregano
1 tsp Ground Black Pepper
¼ tsp Dried Thyme
1 tsp Dried Basil
1 TBS Dried Parsley
¼ tsp Celery Salt (we omit this and it is still great)
2 TBS Salt

In a small bowl, mix together all ingredients above. Store in a tightly sealed container.

To prepare dressing, whisk together ¼ cup white vinegar, 2/3 cup canola oil ( I think we do half canola, half ex virgin olive oil), 2 TBS water, and 2 TBS of the dry mix.

Submitted by: Becky Clements

Brown rice "pasta" salad

I made this up the other day when I was making the kids lunch. I love pasta salad but I wanted to use brown rice instead. We all loved it. Jacob loved taking it to work the next couple of days. Mix it up with different dressings and vegetables or beans.

Directions
Toss cooked and cooled rice with chopped broccoli, shredded carrots, olives, bell peppers, red onions, and Italian dressing.

By: Danielle Dean

Thai Peanut Noodles

If you've ever had peanut sauce at a Thai restaurant you probably fell in love. Well, I did. The sauce in this dish mixed with the veggies and noodles was awesome. Do you remember the scene in Ratatouille where they mix the cheese and the strawberry and fireworks go off in the background?? That's what it was like while we ate this dish.

3 cloves garlic
½ c peanut butter
1/2 c soy sauce
2 Tbsp rice vinegar (or whatever you have)
3 Tbsp brown sugar
¼ tsp red pepper flakes
¼ c olive oil
½ Tbsp sesame seed oil (optional)
¾-1 lb. angel hair pasta (or whatever you have)
½ green onions chopped
a bunch of cilantro
½ bell pepper julienned (a fancy word for thinly sliced)
a bunch of green beans

Directions
Boil a medium sized pot of water. Boil green beans until al dente. Take green beans out, slice, and set aside. Cook pasta in the boiling water until al dente. In the meantime, throw garlic, peanut butter, soy sauce, vinegar, brown sugar, red pepper flakes, olive oil, and sesame seed oil in a food processor or blender and pulse until smooth.
Toss with pasta, peppers, onions, and green beans. Garnish with lots of cilantro!

By: Danielle (on deancooking.blogspot.com)

*Note from Becky…We LOVE this recipe!!! This peanut sauce is delicious! Also good with rice noodles or regular rice as well. It is also the peanut sauce we use when we make Thai pizza!

Italian Style Meatless Meatloaf Muffins

“Pretty enough for the girliest of girls, but meaty enough for a man.”
These come from “peasandthankyou.com”, a great vegan website! We really enjoyed them and they were easy to make, however next time we will try to use half lentils or other bean with only one can of pinto beans. Also, they are much more flavorful the next day! We prefer sliced Greek olives on top as they add a wonderful strong flavor and because we just love them ☺.

1/2 cup marinara sauce, jarred or homemade, divided
1/4 c. flax seed, ground
Two 14 oz cans pinto beans, drained and rinsed
1/2 of a large onion, chopped
3/4 c. oats
1 t. minced garlic
1T. Worcestershire sauce
2 t. olive oil
2 T. nutritional yeast
1/2 t. dried oregano
1 t. dried parsley
1/2 t. salt
1/4 t. cracked black pepper
One 5 oz. can of sliced olives (optional)

Directions
Preheat oven to 400 degrees. In a small bowl, combine 1/4 c. of the marinara sauce and the ground flax. Stir to combine and set aside to thicken.

In a large bowl, mash pinto beans with a fork or potato masher.
Do not over mash, we aren’t looking for refried beans, but a nice chunky texture.
Add onion, oats, garlic, Worcestershire, olive oil, nutritional yeast, oregano, parsley, salt and pepper. Stir to combine.

Add in marinara flax mixture and stir until fully incorporated. Scoop bean mixture into a muffin tin that has been lightly greased or sprayed with cooking spray.

Bake for 15-17 minutes, until edges are starting to brown. Top each muffin with a spoonful of marinara and a few sliced olives. Return to oven for another 10-12 minutes, until muffins are firm and set. Allow muffins to cool for several minutes, as they will firm up even more, before serving. (Serves 4)

Serve with extra marinara, fresh or frozen cooked green beans or fresh veggies, and/or sweet potato fries.

Submitted by: Becky Clements

Lentil "Meatless" Meatloaf

Jacob found this recipe at work. He tasted it there and said it tasted like real meatloaf and he loved it! I would probably buy canned lentils to save a step or make it when I had some already on hand. About the oats, buy gluten free ones, or use something else instead. Mom and Pops are very good at making substitutions :)

1 cup brown lentils, picked over and rinsed
3/4 cup farro
8 ounces button mushrooms, sliced
4 cloves of garlic
1 large onion, chopped
3 T of Lea and Perrins Worcestershire sauce
1/2 cup apple juice
2 tsp thyme
1/2 tsp salt
1 cup rolled oats
1 red bell pepper, finely diced
1/2 cup chopped fresh parsley leaves

Directions

Put lentils I a small saucepan with 2 cups water and bring to a boil over high heat. Cover and simmer until lentils are tender, about 40 minutes. Drain and set aside.

Put farro in a small saucepan with 11/2 cups water and bring to a boil over high heat. Cover and simmer until farro is tender and water is absorbed, about 15 minutes. Set aside.

In a medium skillet, combine mushrooms, onion, juice, garlic, and thyme. Cover and simmer over medium heat until vegetables are very tender, about 12 minutes. Transfer to a food processor and pulse until just chopped Scrape into a bowl and fold in the lentils, farro and oats, bell pepper, Lea and Perrins, and parsley.

Preheat oven to 375F. Line the bottom and sides of an 8 or 9 inch loaf pan with parchment paper. Pack lentil mixture into pan and smooth the top. Bake until edges brown slightly, about 1 hour. Cool in pan 15 min and invert onto a serving plate. Remove parchment and cut the loaf into slices. Top with ketchup or barbeque sauce.

Submitted by: Danielle Dean

Lunch

*We eat leftovers for, at least, 98% of all our lunches, which saves both time and money! So…recipes and ideas are few for this category. But, luckily for us, we know that you also love leftovers for lunch! I will still add more lunch ideas and recipes to the blog in the future. ☺

Zucchini-Pineapple Bread with Almond Milk Steamer

We make this zucchini bread frequently. It makes two loaves plus, usually some muffins, so we always stick a loaf in the freezer! It heats up wonderfully in the microwave! With the Almond milk steamer…microwave a cup of milk with your favorite spices (pumpkin spice, cinnamon, nutmeg, vanilla, etc.) and sugar, if using unsweetened milk, to taste.

Bread
3 Flax Eggs
1 ¼ cup sugar OR ¾ cup Honey
3 tsp Vanilla
1 cup Applesauce
2 TBS Oil
2 cups grated zucchini
3 ½ cups Whole Wheat Flour
¼ tsp Baking Powder
1 tsp Baking Soda
1 tsp Salt
1 ¼ cup Oatmeal (Rolled)
½ (large) can Crushed Pineapple, Drained well
2 tsp Cinnamon
1 cup Chopped Walnuts, (opt. but delicious!)

Directions
Preheat oven to 350 degrees.
Beat sugar, vanilla, flax eggs, oil. Add applesauce and zucchini. Sift together all dry ingredients. Add dry mixture to wet mixture. DO NOT OVERMIX! Stir in nuts. Place in 2 greased 9x5 pans (loaf pans). Bake at 350 degrees for 45-60 minutes (just check the centers after 40 minutes. The bread should and will look brown long before the center is finished cooking.)
Allow bread to cool completely before cutting it!

Submitted by: Becky Clements

Home-Made Almond Milk Hot Chocolate with Toast

This is one of my favorite treats…it’s good to have treats for breakfast once in a while ☺.

Steaming almond milk
Quality Coco Powder (unsweetened)
Raw Cane Sugar (unrefined)
Vanilla (unless using vanilla almond milk)

Add chocolate, vanilla, and sugar (to taste) to steaming milk. Stir until well dissolved. Enjoy!

Submitted by: Becky Clements

Potato Pancakes with Real Maple syrup

I admit that I haven’t had a chance to try this recipe out yet! But I can’t wait to! It had good review and added suggestions which I included. It is from Allrecipes.com. Enjoy!

2 eggs (I think that flax eggs would work fine, maybe half and half?)
2 tablespoons all-purpose flour (many reviewers suggested to double this)
1/4 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon pepper
6 medium potatoes, peeled, shredded, and patted dry with a paper towel
1/2 cup finely chopped onion
1/4 cup vegetable oil

Directions
In a large bowl, beat together eggs, flour, baking powder, salt, and pepper. Mix in potatoes and onion.
Heat oil in a large skillet over medium heat. In batches, drop heaping tablespoonfuls of the potato mixture into the skillet. Press to flatten. Cook about 3 minutes on each side, until browned and crisp. Drain on paper towels. Submitted by: Becky Clements

Applesauce Muffins with Herbal Tea or Cider

This recipe is adapted from Shelly’s awesome applesauce muffins! Again, I am not sure how spelt flour works but hopefully it can be substituted straight across! We love the Celestial Seasoning’s tea “Bangle Spice”! With a bit of almond milk it tastes like Chai tea…but doesn’t have the black tea and is a perfect combination with these muffins!

¼ cup Oil (use a light flavored oil like canola or grape seed)
1 1/2 cup Flour (wheat or spelt flour)
1/2 tsp Baking Powder
1/2 tsp Baking Soda
1 1/4 tsp Cinnamon
1/2 tsp Salt
2 Flax Eggs
2/3 cup Brown Sugar (or 1/3 cup Honey or Sugar + ¼ cup Molasses)
1 1/2 cups Applesauce
1 bite-size chopped Apple

Put dry ingredients in lg. bowl. In small bowl mix eggs and brown sugar. Then add the applesauce and butter. Then add this apple mixture into the flour mixture until mixed. Fold in chopped apple. Fill muffin tin and bake for 20 min. at 375 degrees.

Submitted by: Becky Clements

Smoothie with Toast

Yummy, light but filling, and simple!

Cream of Rice

We have experimented a lot to know the best way to make cream of rice and came up with this:

Use left over, already COOKED Brown Rice! (We tried just cooking ground-up rice over the stove but it took FOREVER, and never did really get completely cooked through.

MICROWAVE the rice FIRST until it is hot! (This enables it to blend up much smoother if it is hot!).

Place in BLENDER with milk (almond or soy), cinnamon, sugar, vanilla, and/or any flavoring you want.

Blend to desired consistency, and enjoy! ☺

Submitted by: Becky Clements

“Buttermilk” Pancakes & Waffles

These are my adaptations to Kelly’s awesome recipe! I am not sure if spelt flour works just like wheat flour, I have heard it is very similar, so I just replaced wheat with spelt. Flax eggs are AWESOME! We always at least double this recipe to be sure to have some leftovers.

1 cup Flour (spelt or wheat)

1 TBS Sugar

1 tsp Baking Powder

¼ tsp Baking Soda

¼ tsp salt

1 Flax ‘egg’

1 cup milk (soy or almond)

1 TBS Vinegar or Lemon Juice

2 TBS Oil

Mix dry ingredients. Add the wet ingredients…you know the rest, dad could make waffles with his eyes closed, but hope this helps!

Submitted by: Becky Clements

Brown Rice Flour Pancakes

I made these only once when you visited us in Idaho, but I do remember they turned out well! Maybe you already do this? I remember I made them like regular pancakes but just with brown rice flour instead of wheat and they were light and fluffy, as if we had used white flour!

Crock Pot Steel Cut Oats

I know mom can’t do oats (right?) but I thought this might be a great way for dad to get some breakfast down when he wakes up and has to go before everyone else. We LOVE steel-cut oats! You can get them in bulk at many stores, (WINCO for sure!). They are so much less processed and have an awesome texture. The downfall is they take so much longer to cook on the stove (similar to cracked wheat). Now we wake up and breakfast is hot and ready!!!

1 cup Steel-Cut Oats
4 cups Water
½ tsp Salt

Place oats, water, and salt into a small crockpot. Turn on low. Cook over night (we usually do from 9 pm – 6 am).

Submitted by: Becky Clements

The Flax ‘EGG’

These are AMAZING! I have used them in place of eggs in pancakes muffins, and breads that call for quite a few eggs and, without fail, have had success every time! They don’t add flavor, just the same holding together property as an egg gives…and some omega-3 FA’s, fiber, and vitamins ☺!

1 TBS Ground Flax Seed
2 TBS HOT Water

Mix together and let stand for 3-4 minutes until it thickens. This is equivalent to one egg and can be substituted directly into most recipes for baked goods! May be made in larger batches (just do a 2:1 ratio of any size), stored in a closed container in the refrigerator and used as needed.

Submitted by: Becky Clements