First Do No Harm

OmegaSweets
Omegasentials Recipes

(If you come up with more Omegasentials recipes on your own, please send them to David)

Note: all ingredients are organic in our recipes.

Healthy Oatmeal/Omegasentials Cookies

¾ cup organic butter
½ cup coconut oil

1 ¼ cup Sucanat™
OR 1 2/3 Cup Organic Zero

1 free range organic egg
1 tsp pure vanilla extract
1  cup organic whole wheat pastry flour
1 tsp aluminum free baking soda
1 tsp Celtic Sea Salt or Himalayan Crystal Salt

1 tsp organic cinnamon
¼ tsp organic nutmeg
2 cups Omegasentials
1 ½ cups organic whole rolled oats
1 cup sweetened dried cranberries or
1 cup raisons or
1 cup dried blueberries
2 tbl pure maple syrup
½ cup organic (shelled) pumpkin seeds
Lovites™ or Super Acerola Plus®

Beat together butter and sugar (Sucanat™) till light and fluffy. Beat in egg and vanilla. Combine flour, rolled oats, Omegasentials, baking soda, salt and spices, add to mixture and mix well. Note that we have listed three dried fruits that can be used interchangeably, or you can mix them together: dried cranberries, dried blueberries, or raisins.

Note: Finely ground Celtic Sea Salt can be substituted for Himalayan Crystal Salt.

Drop by rounded teaspoon onto greased cookie sheet (use coconut oil rather than vegetable shortening).

Bake at 325°, 10 – 13 minutes (possibly longer due to the low temperature).  Remove from oven and cool. Makes 4 ½ dozen.

Optionally: You may add one Lovites™ (Vitamin C, heart shaped tablet) or one Super Acerola Plus® to each cookie while they cool.

Banana Chocolate Chip Omega-Muffins
(Pineapple Raisin Omega-Muffins)
(click here for an optional recipe using coconut flour)

1½ cup Omegasentials
2 cups organic whole wheat pastry flour
1 tablespoon baking powder
1 tablespoon baking soda
¾ teaspoon nutmeg
¼ teaspoon ground cloves
1 teaspoon cinnamon
½ teaspoon ginger
¾ teaspoon Himalayan Crystal Salt

2 teaspoons vanilla
½  cup coconut milk
2 eggs
2 cups organic bananas (or 2½)
½ cup organic maple syrup
½ cup honey or 3/4 cup Organic Zero
¼ cup organic butter or coconut oil (melted)

Chocolate Chips (about a cup)

Makes 8 Texas Sized Muffins
(the big muffin pans are called Texas Muffin Pans here)

Combine all the dry ingredients: Omegasentials, flour, salt, baking powder, baking powder, nutmeg, cinnamon, ginger, and cloves; set aside. Mix together (with a mixer on medium high) coconut milk, eggs, maple syrup, honey, bananas, and melted butter; and fold in the first dry ingredient mixture.

Note: Finely ground Celtic Sea Salt can be substituted for Himalayan Crystal Salt.

Pour into oiled muffin tins. It is at this point that I add the chocolate chips. We use milk chocolate extra large chips from our food co-op. The chocolate is Fair Trade (meaning the people who produce it make a living wage). I simply fill each muffin location nearly to the top and add some chocolate chips.

One muffin contains two tablespoons of Omegasentials, your daily recommended amount. However, you can fill the muffin tins only half way up or 3/4 way up and make 12 more manageable sized muffins, but to get your daily recommended amount, you'd have to eat a muffin plus. Hey, they're tasty. Enjoy.

The chocolate chips we used are milk chocolate and very large (about 4 times larger than your regular chips).

Bake at 340 degrees until the mixture begins to rise (about five minutes), then drop the temperature to 325 and bake for about 15 - 20 minutes more. If you press the tops and they bounce back, they're done. At our place, they're ready in just 13 to 15 minutes more after lowering the temp, but we have a convection oven.

Variations

  1. A variation is to use Pineapple instead of Bananas and Raisins instead of Chocolate Chips, however, the pineapple blended up is much thinner than the bananas mashed up, so you'll want to use only one and a half cups of blended pineapple. I'd also add a quarter to half cup more of Omegasentials and fill the muffin pans only 3/4 of the way up making 12 muffins. They're going to be a bit thicker, but boy do they taste wonderful.
  2. Use less sugar (honey, maple syrup). You can cut the sugar in half by using a quarter cup of honey and a quarter cup of maple syrup, or a half a cup of honey and no maple syrup, or a half a cup of maple syrup and no honey. The muffin is less moist, but still quite sweet. We've even baked a batch that had no extra sugar (honey, maple syrup) beyond what came in the bananas and the chocolate chips. They turned out just fine. However, with a pineapple muffin, you might have to add just a tad of sugar to the recipe.

Pumpkin Raisin Omega-Muffins
(click here for an optional recipe using coconut flour)
 

1½  cups Omegasentials
2 cups whole wheat baking flour
1 tablespoon baking powder
1 tablespoon baking soda
1 teaspoon nutmeg
½ teaspoon ground cloves
1½ teaspoons cinnamon
¾ teaspoon ginger
¾ teaspoon Himalayan Crystal Salt or
Celtic Sea Salt

2 teaspoons vanilla
¾  cup coconut milk
2 eggs (organic, free range)
1½ cups cooked Pumpkin (or Red Kiri Squash)
1½ cups organic maple syrup
1 cup honey
or 3/4 cup Organic Zero
¼ cup coconut oil

Raisins (about a cup)

Makes 12 Texas Sized Muffins
(the big muffin pans are called Texas Muffin Pans here)

Combine all the dry ingredients: Omegasentials, flour, salt, baking powder, baking powder, nutmeg, cinnamon, ginger, and cloves; set aside. Mix together (with a mixer on medium high) coconut milk, eggs, maple syrup, honey, pumpkin (or squash), and melted butter; and fold in the first dry ingredient mixture. Mix in the raisins. 

Note: Finely ground Celtic Sea Salt can be substituted for Himalayan Crystal Salt.

Grease muffin pans with a combination of lecithin and coconut oil. Nothing sticks to this combination.

Pour into greased muffin tins, three quarters of the way to the top.

Bake at 340 degrees until the mixture begins to rise—about five minutes), then drop the temperature to 325 and bake for about 15 - 20 minutes more. If you press the tops and they bounce back, they're done.

 

The Most Expensive Muffins in the World―Longevity Muffins
 

1½ cups Omegasentials
1 cup sifted coconut flour
¼ cup Diamond V XPC (fermented yeast)*
1 tablespoon baking powder
1 tablespoon baking soda
¾ teaspoon nutmeg
¼ teaspoon ground cloves
1 teaspoon cinnamon
½ teaspoon ginger
¾ teaspoon Himalayan Crystal Salt
or Celtic Sea Salt

2 teaspoons vanilla
½  cup coconut milk
8 eggs (organic, free range)
2 cups organic bananas
1 ½ - 2 cups chopped pineapple
½ cup organic maple syrup
¾ cup honey
or 3/4 cup Organic Zero
¼ cup organic butter or coconut oil (melted)
2 cups
Goji Berries

Makes 12 Texas Sized Muffins
(the big muffin pans are called Texas Muffin Pans here)

Soak the Goji berries in water. You can add some brandy or fruit juice, a trick used by the best chefs.

Chop up the pineapple and put it into a colander and squeeze some of the juice out. Let it sit and drip for a bit (shake it up once in a while and let sit), or spin them in a salad spinner. We’ve found that the recipe has just too much liquid if you don’t do this. The pineapple chunks make a great addition to the muffins.

Combine all the dry ingredients: Omegasentials, flour, yeast, salt, baking powder, baking powder, nutmeg, cinnamon, ginger, and cloves; set aside. Mix together (with a mixer on medium high) coconut milk, eggs (one egg per ounce of coconut flour), maple syrup, honey, bananas, and melted butter (or coconut oil); and fold in the first dry ingredient mixture. When all is mixed together, add the pineapple and moistened Goji Berries but squeeze out the extra liquid (save the liquid for a smoothie!).

Note: Finely ground Celtic Sea Salt can be substituted for Himalayan Crystal Salt.

Why eight eggs? Coconut flour has no gluten. The eggs take the place of gluten, and provide the protein to hold the muffins together. They also help the muffins rise, and organic eggs from free range chickens contain natural omega-3 essential fatty acids.

Grease muffin pans with a combination of lecithin and coconut oil. Nothing sticks to this combination.

Bake at 340 degrees until the mixture begins to rise—about five minutes), then drop the temperature to 325 and bake for about 20 - 25 minutes more. If you press the tops and they bounce back, they're done.

* Diamond V XPC is a fermented yeast product that we talked about in our Newsletter of December 2006. The product created from this is called EpiCor. You cannot purchase the fermented yeast product in small quantities. A fifty pound bag costs around $90.00. You do NOT NEED this in the recipe, but after you read about this product, you'll see that it's not a bad idea to add it.

For our readers, we will go the extra mile and send you some from my personal supply for a donation: Diamond V XPC

Rhubarb Omega Crumble
 

1 lb. or 3 Cups Diced Rhubarb
½ Cup Organic Zero
¼ Teaspoon Cinnamon
¼ Cup Water

 

Topping

2/3 Cup Sifted Whole Wheat Baking Flour
2/3 Cup Omegasentials
¼ Teaspoon
or Celtic Sea Salt
¼ Teaspoon Baking Soda
½  Cup Organic Zero
¼  Cup Melted Coconut Oil

Topping: Sift flour, salt and soda together. Mix rolled oats and sugar together with flour mixture. Blend coconut oil into dry ingredients until a crumbly mixture is formed.

Arrange rhubarb in shallow, greased (with coconut oil and liquid lecithin) baking dish. Add water. Sprinkle with sugar and cinnamon. Spread topping evenly over rhubarb and bake for 40 minutes in preheated 345 degree oven. Serve warm.

Variation:

Instead of the Whole Wheat Baking Flour, Use 1 Cup of Omegasentials and 1/3 Cup Coconut Flour. You’ll have to add another teaspoon of baking soda. You can get your Coconut Flour from Wilderness Family Naturals.

 


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