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Lenten Recipes from Rita Heikenfeld
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March 4, 2011

 

EASY
EZEKIEL BREAD


Ezekiel bread typically contains barley, spelt, wheat, beans, lentils and
millet. It’s a yeasted bread, which takes some time to make. The ingredients
are ground into a flour or sometimes allowed to sprout before using in the
bread. This recipe contains wheat, millet, barley, and wheat germ. It’s a quick
bread and really delicious. The millet gives it a wonderful crunch and has
iron.


Preheat oven to 375.

 

3 cups
self-rising flour

2 tablespoons
each: quick cooking barley, wheat germ and millet **

2 tablespoons
honey

1 can, 12 oz,
beer (I used light beer)

2 tablespoons
butter or substitute, melted

 

Mix flour and
grains together. Add honey and then stir in beer. Don’t over mix. You’ll get a
thick, lumpy batter. Pour into sprayed loaf pan. Pour melted butter over. 
Bake 45-55 minutes or until toothpick inserted in center comes out clean.

 

**
Millet is optional; substitute more barley or wheat germ for the millet

 

 

 

FRESH
FIG APPETIZERS WITH GOAT CHEESE

12
fresh figs, cut in half

4
ounces herbed goat cheese (if you can’t find herbed goat cheese, use regular)

24
whole almonds

Honey
and Balsamic vinegar

Preheat
broiler on high. Put fig halves, cut side up, on sprayed baking sheet. Divide
goat cheese among them and push one almond into the cheese on each half. Broil
just until cheese is soft, about 2 minutes or so. Let cool a few minutes, and
drizzle with a tiny bit of honey and balsamic vinegar. Serve.