Kundalini Yoga for All

Yoga Cookies

source: passed around at Teacher Training in Millis in 2007...

This is the recipe Shiv Antar makes and tweaks all the time! You can vary the ingredients and have fun with it!

2 C oats

1 C whole wheat flour

1 C raisins, dates, or dried cranberries

1/2 C each nuts and seeds of any kind

1 C brown sugar or honey

1 1/2 tsp cinnamon

1/2 tsp nutmeg and salt

1 1/2 tsp powdered ginger

1/2 tsp baking Powder

3/4 C sunflower or safflower oil

1 C soymilk or water

Mix dry ingredients. Add oil and rest of ingredients, mixing in the milk or water last to add enough liquid to make the batter firm and moist.  Make 4 inch rounds on an oiled cookie sheet.  Bake 12-15 min at 400 degrees

Energy Cookies

source: Brother Juniper's Bread Book by Br. Peter Rienhart

this is the recipe Hari Kirin always fools with..

1/2 C pumpkin seeds

1/2 C sunflower seeds

1/2 C sesame seeds

2 T flax seeds

4 C unbleached all purpose flour

1 tsp salf

1 tsp baking Powder

1 C canola oil

1 C honey

2 C rolled oats

1 C raisins plumped in 1 C hot water

1 C semisweet chocolate chips

Toast the seeds together on a dry fyring pan or in the oven until they crackle.  Remove and let cool

Mix the dry ingredients well then add the seeds.  Mix the honey and oil together then add to the dry ingredients.  Drain the raisins but hold onto the water.  Add raisins and oats to the mix, combining well.  Make sure the batter is no longer hot from the seeds ( or if you microwaved the honey and oil together to mix them) before you add the choc. chips or they will melt.  Add the reserved water in until you have a moist, stiff batter with no clumps of dry ingredients.

(I tweak the flour as 2 C WW, 1 C soy, 2 C white..)

(Gluten free: use 2 C soy flour and 2 C milled flax seeds instead of flour.  Increase the amount of sunflower seeds and omit the oats)

Baking: the cookies will not spread,  Make a little ball with the dough then press with a fork.  You can make big 4 inch cookies if you want I tend to make them about ping pong ball sized

Bake at 350 ( 300 if convection) on an oiled cookie sheet for about 14 min.  I flip them over halfway through to brown both sides :)HK

Tahini Cookies

the New York Times Natural Foods Cookbook, 1971, Jean Hewitt

6 Tablespoons tahini                                 Oven: 350

1/4 tsp salt                                                 Yield: about 3 dozen

3/4 C (or slightly less) honey

1/2 C sunflower seeds

1 1/2 C rolled oats

Preheat oven.  Stir the tahini, salt and honey together until well blended.  Add the seeds and oats.  Drop by teaspoonfuls onto an oiled baking sheet and bake for 10 min or until edges are brown.  Let cool on baking sheet several min then remove to a wire rack to cool