The row to Mystery Bay on August 23, 2023, was a glorious row. As usual, the snacks were also divine! By popular request, here are some of the recipes.
English Breakfast Bars
Made by Colleen
Breakfast Cookies
by Kathy Woods-Smith
Preheat oven 350°
Chia eggs 2T Mix with 3T warm water and sit 10-15 min
Wet ingredients:
¾ C peanut butter
½ C maple syrup
1 ½ t vanilla
Dry ingredients
2C rolled oats (or 2C quinoa flakes or mix)
½ C shredded coconut
1/2t baking powder
1/2t baking soda
1/2t fine sea salt
1/2C millet
1/2C sunflower seeds
1/2C hemp hearts
1/2C chocolate or carob chips
1/2C raisins
Once the chia/water mixture has solidified, stir in more warm water to thin it to the consistency of eggs, and add the raisins to let them plump up. Let sit until you’re ready to mix wet and dry ingredients together. Add more warm water as necessary to ensure the final egg-like thickness. In a large bowl combine the peanut butter, maple syrup and vanilla extract and mix well. After the chia eggs/raisins are at the correct consistency, add to the wet ingredients and mix well. In a separate bowl, mix together the dry ingredients. Add the dry ingredients to the wet ingredients and mix well. Drop dough onto baking sheets and flatten. Bake at 350° for 15-20 minutes. Starting at 15 minutes, check frequently so you don’t burn or overcook.
I bake on silicone mats and pack the dough into English muffin rings to get a consistent size.
Carrot Cake
Made by Emily Adams
