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HELPFUL NOTES:

Western Family Baking Soda is neutral. Other brands may contain potato.

Ground cloves usually contain fruit. Whole clove is neutral.

If using bottled vanilla, look to see what solution it is in. If in alcohol, then it will most likely evaluate positive for grain. If in glycerin, then it is either fruit or meat.

It is suggested to use Celtic salt in all recipes, as it is neutral.

Yeast is coded "P or S" - Refer to The Food Resource List for the different yeasts and what they analyzed positive for.

Remember to check the Food Resource List for ingredients in products being used, such as baking powder, dairy products etc. See The Food Substitutions List for alternatives.

Do not be afraid to use a recipe just because it may contain your food intolerance. All you need to do is to refer to The FOOD SUBSTITUTIONS LIST for alternatives.

Our goal is to help you become familiar with various ingredients so that you are able to easily adapt recipes to fit your needs.
Questions? Contact recipes@songofhealth.com

FRUIT LEATHER

(Adapted by Sandra Strom, CEO of Song of Health
from the Oregon State University Extension Service Bulletin, 1981

Summer – a wonderful time for gathering fresh fruits and vegetables – and making “leather” for snacks, outings and camping trips.
For the fruit-intolerant people, you may use melons, pumpkin, rhubarb, tomatoes or tomatillos.

~ Remember to use foods natural to your local environment
and in season. ~

Suggested equipment:
 Shallow pans (about 12 x 17)
 Food grade plastic wrap (The plastic will not melt at the low drying temperatures used.)
 Electric blender or food mill
 Double boiler (for cooking the puree)
 Large heavy saucepan (for concentrating the puree)
 Nylon net or cheesecloth (for sun drying)

Selecting and preparing fresh fruit:
Select ripe but not spoiled fruits.
 Sort and wash fruit, remove stems and cut away blemishes.
 If desired, pare or peel and core apples, pears, pineapples, etc. (Keeping the peelings is more nutritious but doesn’t have as nice a texture.)
 Remove seeds from oranges, grapes, cherries, etc.
 Cut fruit into slices or chunks that can be easily pureed or ground.
 Make the puree immediately, to avoid excessive browning.

Making fresh fruit puree:
The fresh fruit puree can be prepared by either the cooked or the uncooked method. The color of light fruits may be better preserved by the cooked method and may be more satisfactory for softening hard fruits that must be softened before being pureed, but keep in mind – the less food is cooked, the more nutritious it is.  
          Hot Break Method:
Place pieces of fruit in the top of a double boiler to avoid scorching. Cover and cook over boiling water for 15 minutes. Remove from heat and cool. Puree the fruit in a blender or grind in a food mill, using the finest blade.
        Cold Break Method:
Puree pieces of fruit in a blender or grind in a food mill, using the finest blade. Immediately place fruit in the top of a double boiler. Cover and cook over boiling water for 10 minutes.
        Concentrating the puree:
Juicy puree can be concentrated to shorten the drying time. Place the ground or pureed fruit in a heavy, deep saucepan. If desired, 1 tablespoon sugar may be added to each 1-1/4 cups of puree to quicken cooking time. Cook puree over low heat, stirring constantly, until the mixture thickens. Remove from heat and cool.

        UNCOOKED Method:
Puree pieces of raw fruit in a blender or grind in food mill, as above. Run berry puree through a strainer to remove seeds, if desired. Juicy puree can be concentrated by following the instructions above.

 Flavoring the puree:
Sweeten the puree to taste with sugar, honey, maple syrup or agave syrup. The honey, maple syrup and agave syrup will produce a stickier leather. A variety of spices, such as nutmeg, cinnamon, or allspice may be added, as well as ground nuts and coconut.

 To dry the puree:
Line the shallow pans with plastic wrap. (Each sheet will hold 2 cups of puree.) Pour the puree on the plastic wrap and spread to a 1/8” to 1/4” thickness. Dry in oven, dehydrator or under direct sunlight:
        Oven drying:
Electric and gas ovens with automatic shutoff for temperature regulation are suitable. Oven racks should be placed 2 inches apart with a 3-inch clearance from the top and bottom of the oven. Set the oven on the lowest setting and prop the door open with a pot holder or a stick to let the moisture escape (varying from ½” crack for electric up to 8 inches for gas ovens).
       Temperature should be maintained at 140 degrees during the drying, so an oven thermometer should be used. Turn and rotate the pans each hour or two. Drying time will vary from 4 to 8 hours, depending on temperature, humidity and puree.
        Sun drying:
Cover with cheesecloth, but not touching the puree, for protection from insects. Place trays in direct sunlight. Bring trays indoors at night if there is the possibility of moisture (or if you live in the country as I do, take in to keep from the raccoons and other critters). Drying time will vary from 8 hours to 2 days, depending on temperature and humidity.
        Dehydrator method:
Maintain temperature between 135 degrees to 140 degrees. Drying time will vary from 4 to 8 hours.
The leather should feel tacky, but not contain any moisture when done.

 To store:
Roll whole sheets of the fruit leather, like a scroll, within plastic wrap. For bite-sized snack pieces, cut 1-inch slices from a rolled leather. Store in plastic freezer bags or tightly sealed containers in a cool, dry place. Check periodically for any moldy leather and discard. For long-term storage, refrigerate or freeze.

Suggestions for use:
        The obvious use is for snacks.
        Fruit leather may be used in place of raisins for cooking.
        Filled leathers make a festive treat:
Unroll dried leather and spread with favorite fillings, such as cream cheese, peanut butter, etc. Then roll back up, jelly-roll fashion. Cut rolls into bite-size pieces.

Remember to: REFER TO THE FOOD RESOURCE LIST FOR HIDDEN INGREDIENTS AND THE FOOD SUBSTITUTIONS LIST
FOR ALTERNATIVE INGREDIENTS.

HONEY PEANUT BRITTLE
 (By Sandra Strom, CEO of Song of Health)

In saucepan heat honey on low heat until it is liquid.
Stir in butter, peanuts and salt. Turn up heat to medium high, stir constantly until mixture reaches 295 degrees (use candy thermometer to test).
Remove from heat and immediately add baking soda, stirring constantly.  Mixture will foam up. 
Stir in vanilla.
Grease 2 cookie sheets.
Divide mixture in half, pouring onto sheets.  Let cool, about 10 to 15 minutes.
Stretch brittle out over each sheet.  Allow to harden.
Break brittle into big pieces and store in covered container.        

NO-COOK PEANUT BUTTER BALLS
(Dairy, Soy, Egg, and Potato Free)
(Contributed by Julie D., Subscriber)

POPCORN BALLS
(From The Collection of The Late Dr. Harold Dick,
Windrose Naturopathic Clinic)

Put honey and water together in a saucepan.  Turn on high heat, stirring constantly until it boils. 
Turn heat down to medium and continue to stir.  If it starts to rise, blow it down. 
To test for being done, put a drop in cold water and if it balls, remove mixture from heat.
Mix in vanilla.
Pour over popcorn, mix well, and form balls.
Roll balls in ground nuts, wheat germ or sesame seeds.

THE PERFECT CHOCOLATE BAR
(Submitted by Cheryl Haynes, Subscriber)

Remember to: REFER TO THE FOOD RESOURCE LIST FOR HIDDEN INGREDIENTS AND THE FOOD SUBSTITUTIONS LIST
FOR ALTERNATIVE INGREDIENTS.

TWO-SEED HONEY BALLS

(By Sandra Strom, CEO of Song of Health)

This recipe was given to me by my mother. It's a mystery where she got it from.
Note from Ma:  “This recipe requires a bit of doing...three bowls and stickiness.”

In a blender or grinder, grind the sunflower seeds into a flour. “Dump” them into a mixing bowl.
Drip in the honey and mix very well.
Add the raisins (whole) and mix until you have a sticky, cohesive mass.
Into a small bowl or saucer, measure carob powder.
Into another small bowl or saucer, measure the sesame seeds.
With a teaspoon and your clean hands, shape a lump of the honey-sunflower mixture into a ball about 1 inch across.
One at a time, roll half of the balls in the carob powder until covered.
Set them on a piece of wax paper.
One at a time, roll the remaining balls in the sesame seeds.  Set them directly onto a dish for serving.
After about 15 minutes, the honey should soak through the carob.  Now roll the “carob” balls in sesame seeds also and set them onto serving dish.