Puffy Grain Chewy Bars

Serves 12

1 cup each: Puffed kamut, brown rice, millet from the health food store or use 3 cups regular puffed wheat from the grocery store. Or try Kashi cereal.
1/2 cup peanut butter, or almond butter
1/2 cup honey
1 teaspoon blackstrap molasses

Dump the cereal in a big bowl. Heat the honey, peanut butter and molasses together. Pour into cereal mixture, working quickly to get it mixed. Press very firmly into a 13 X 9 inch pan. Let sit for as long as you can wait (the longer, the harder) and then dig in.

NOTE: Variations of a theme: Try using brown rice crispies in place of the puffed rice, and toasting the millet and kamut on a cookie sheet (425 oven till toasted) for a crispy texture instead. For more variety, use this recipe as a base and add raisins, chopped dates or chopped nuts.

Honey Mustard Chicken

Place roasting chicken in the baker and pour FAT FREE honey mustard dressing over the top. Cover with lid. Cook for 1-1⁄2 hours at 425F.

Carrot Cake

This delicious, flavorful cake can be iced with Honey Cream Cheese Icing (below) and decorated with a few walnuts.

1/4 cup (2 oz/55 g) butter, softened
1/2 cup (4 fl oz/114 ml) mild oil
3/4 cup (9 oz/263 g) honey
2 eggs, beaten
1 1/4 cups (6 1/4 oz/178 g) unbleached flour
1 teaspoon (5 ml) baking soda
1 teaspoon (5 ml) cinnamon
1 1/2 cups (6 oz/170 g) grated carrots
1/2 cup (1 1/4 oz/35 g) shredded coconut
1/2 (2 oz/57 g) walnuts

With an electric mixer, blend the butter and oil. Slowly pour in the honey and eggs (one at a time) while mixing. Combine the flour and baking soda and sift into the liquid. Add the cinnamon. Stir in the grated carrots, then the coconut, and finally the chopped nuts. Pour the batter into a well-greased 8-inch-square (20-cm-square) pan and bake in a 350° F (177° C) oven for 35 minutes. Ice the cake when cool, if desired.

Honey Cream Cheese Icing
2 tablespoons (1 1/2 oz/43 g) honey
8 ounces (226 g) softened cream cheese

Beat the honey into the softened cream cheese until smooth and well blended. Spread on cooled cake.

Refrigerate cake if icing is used.

Yield: 9 servings