Chocolate Chip Orange Zucchini Bread

INGREDIENTS
3 eggs
2 cups white sugar
1 cup vegetable oil
2 teaspoons vanilla extract
2 cups grated zucchini
1 cup chopped walnuts
1 cup semisweet chocolate chips
1 tablespoon orange zest
3 cups all-purpose flour
1/4 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground cinnamon
1 teaspoon ground nutmeg
DIRECTIONS
Sift together flour, baking powder, soda, salt, and spices.
In a large bowl, beat eggs until light and fluffy. Add sugar, and continue beating until well blended. Stir in oil, vanilla, zucchini, nuts, chocolate chips, and orange rind. Blend in sifted ingredients. Turn batter into two greased 9 x 5 inch loaf pans.
Bake at 350 degrees F (175 degrees C) for 50 minutes, or until bread tests done. Remove loaves from pans, and cool. Chill before slicing.

Chickpea and Herb Dumpling Soup

1 tablespoon oil
1 onion, chopped
1/2 cup chopped carrots
2 cloves garlic, crushed
2 teaspoons ground cumin
1 teaspoon ground coriander
1/4 teaspoon chilli powder
20oz of canned chickpeas
3 1/2 cups vegetable stock
28oz of canned chopped tomatoes
1 tablespoon fresh herbs (coriander, chives, parsley)

1 cup whole wheat flour
1/3 cup smart butter
2 tablespoons Parmesan cheese
3 tablespoons of fresh herbs (coriander, chives, parsley)
3 tablespoons soy milk

Heat oil and cook onions and carrots for 2-3 minutes. Add garlic, cumin, coriander and chilli, let cook for 1 minute. Add the chickpeas, vegetable stock, tomatoes and fresh herbs. Let cook for 10 minutes.

To make dumplings:
Place flour into a bowl. Add in butter and mix/rub together with your fingers. Stir in cheese and herbs. Make a well in the center and pour in soy milk, mixing it in with a flat blade knife. Divide into 6-8 portions and roll into balls.

Place dumplings into soup, cover and let simmer for 20 minutes.

Ginger Pear Turnover Cake

2 cups whole wheat flour
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cloves

3/4 cup mild molasses
1/2 cup honey
1/4 cup brown sugar
3/4 cup vegetable oil
3/4 cup water
1 1/2 teaspoon baking soda
3 ounces fresh ginger, peeled, grated, and finely chopped (from a 4-inch piece)
2 egg whites

2 pears, peeled and sliced 1/4 inch thick
1 cup brown sugar
1/2 cup smart butter
1 teaspoon grated ginger

1.) Mix flour, cinnamon and allspice. Set aside.
2.) Mix molasses, honey, brown sugar, vegetable oil, water, baking soda and grated ginger.
3.) Mix wet and dry ingredients and add 2 egg whites. Set aside.
4.) In a sauce pan, melt butter and add sugar and grated ginger, stirring.
5.) Grease cake pan and pour 1/2 of the carmel on the bottom of the pan. Place pear slices ontop and pour remaining caramel on top.
6.) Pour cake batter ontop of pears.
7.) Bake at 350 degrees for 40-60 minutes (until the fork comes out clean)
8.) Turn over and serve.

Apricot Cranberry Squares

1 1/2 cup whole-wheat flour
1/4 cup honey
1 cup rolled oats
1/4 cup Sucanat (or brown sugar)
1/2 cup chopped dried apricots
1/2 cup canola oil
1/4 cup walnuts, chopped
1/4 cup dried cranberries
1/4 cup raw sesame seeds
1 apple, grated
1 tsp. grated lemon rind
2 T. fresh lemon juice

Combine and mix all ingredients except the honey, oil and lemon juice. Combine and mix the honey, oil and lemon juice. Combine everything and pour into a greased square pan. Bake at 350 degrees for 35 min. Cool and cut into squares.