Bare Essentials Natural Market

Ingredients

• 1.5 lbs. Brussels sprouts
• 3 tablespoons olive oil
• 3/4 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper

Instructions

1. Pre-Heat oven to 400.
2. Mix Brussels Sprouts in a bowl with the olive oil, salt and pepper.
3. Place them on a sheet pan and roast for 35 to 40 minutes.
4. Shake the pan from time to time to brown the sprouts evenly.
5. They should be crisp on the outside and tender on the inside.

Ingredients

• Crust:
• 1 cups organic rolled oats
• 1 cup spelt or oat flour
• ½ cup sucanat (truly raw sugar)
• ½ cup coconut oil or butter, melted
• 2 tsp. of minced candied ginger, (optional)
• Filling:
• 2 eggs, beaten
• 1 tsp. cinnamon
• ½ tsp. salt (celtic or real salt or best)
• ½ tsp. ginger
• ¼ tsp. Cloves
• 1 can pumpkin
• 2/3 cup organic half and half
• 2/3 cup sucanat
• Topping:
• ¼ cup rolled oats
• ¼ cup chopped pecans
• 1 Tbsp. Sucanat
• 1 Tbsp. coconut oil or butter, melted
• 1 tsp. minced candied ginger (optional)

Instructions

1. Crust preparation:
2. Combine oats, flour, sucanat, coconut oil or butter, and candied ginger if desired.
3. Pat into bottom and up sides of a 9-inch pie plate.
4. Filling:
5. Combine eggs, cinnamon, salt, ginger, cloves, pumpkin, half and half, and sucanat.
6. Pour into crust.
7. Topping:
8. Mix together oats, pecans, sucanat, coconut oil or butter and candied ginger if desired until crumbly.
9. Sprinkle atop pumpkin filling.
10. Bake at 350 degrees for 50 minutes or until knife inserted in center comes out clean.
11. If glass pie plate, bake at 325 degrees. Begin to check for done at 45 minutes if cooking at high altitude.
12. Top with real whipping cream if desired.

Ingredients

• 5 cups sprouted grain spelt flour
• 1 cup cold water
• 2 eggs
• ½ cup sugar
• 1 tsp baking powder
• 1 cup coconut oil or shortening
• 1 cup boiling water
• 2 packages yeast
• 2 tsp salt
• ½ tsp baking soda

Instructions

1. Sprinkle yeast into flour and add dry ingredients.
2. Add coconut oil or Crisco to boiling water and allow to melt off heat.
3. Add beaten eggs to cold water and add to flour mixture and then add hot water mixture. Cover with saran and refrigerate overnight.
4. Remove from fridge and allow to come to room temp.
5. Roll out to ½” thick. Take round and place a little oil in center and fold in half, and place on cookie sheet, repeat until finished, place in warm place to rise until doubled and then bake at 350 12-15 minutes.

Ingredients

• 1 lb butternut squash
• ½ c dried cranberries
• 3 Tbs. Olive oil
• 3 Tbs. Maple Syrup

Instructions

1. Cut squash in half, remove seeds, peel, all cube.
2. Toss squash with oil and bake 350 for 30-40 minutes; until tender.
3. Remove from oven, add cranberries and maple syrup and toss to coat.