Being a certified teacher with DirectionFive, a non-profit culinary and nutrition program for kids, is a pretty sweet job (no pun intended!). I get to teach kids of all ages about a topic I am passionate about, plus I spend the day cooking and eating delicious food. Last week, our team of teachers were at Sonoma Academy in Santa Rosa for their winter intersession. Our stellar group of 15 high school students learned some basic kitchen skills such as how to use a knife properly and how to chiffonade kale leaves. We also talked about the 11 body systems, learned about sustainable agriculture, and toured an organic farm.
Below are two of this week’s favorite recipes.
Oat Bran Muffins
Makes 12 muffins
2 cups oat bran
1/2 cup unbleached sugar (or Sucanat)
2 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. sea salt
1 cup of milk or other non-dairy milk of your choice
3/4 cup apple sauce or pumpkin puree
1 cup apple, grated
1/4 cup pumpkin seeds
1/3 cup almonds, chopped
1/4 cup raisins
1) Preheat oven to 425 degrees and lightly oil a muffin tin or use paper muffin cups.
2) Mix together first 5 ingredients. In a separate bowl mix together milk, apple sauce or pumpkin puree, and eggs. Stir well, then add apple.
3) Combine wet and dry ingredients then add nuts and raisins.
4) Spoon into prepared muffin tin and bake for 15-17 minutes.
2 cups + 4 Tbs. of all-purpose flour
1/2 cup powdered sugar
1 cup butter, cold
4 eggs lightly beaten
2 cups unbleached sugar
6 Tbs. freshly squeezed lemon juice
Rind of one lemon, grated
1 tsp. non-aluminum baking powder
1) Preheat oven to 350 degrees.
2) Combine 2 cups flour and powdered sugar together in a bowl, then cut in butter with a pastry cutter (or food processor). Butter should not be completely blended, but maintain small chunks. Pat lightly into a 13×9 inch pan. Bake for 25 minutes.
3) Meanwhile, combine remaining ingredients (don’t forget the 4 Tbs. of flour) and pour over baked crust. Bake for 25 minutes.
4) Let cool and cut in to squares.