Mary M. Fynn, Ph.D, RD, L.D.N
The recipes and recipe booklets posted here are based on the plant-based, olive oil diet developed by Mary M. Flynn, PhD, RD, LDN.
2/3 cup whole wheat flour
1 cup loosely packed brown sugar
1 teaspoon salt
¼ teaspoon baking soda
1 cup dry old-fashion oats (the 5 minute cooking ones)
½ cup extra virgin olive oil
½ cup natural peanut butter
1 large egg, beaten
1 tablespoon milk (not non-fat/skim milk)
Optional: ½ cup chopped peanuts or raisins
Preheat the oven to 375°F
Combine the dry ingredients in a large bowl. Add any optional ingredients. Mix together the liquid ingredients in another bowl. Make a well in the dry ingredients and add the liquid ingredient. Mix until combined using a rubber spatula. The batter will be thick.
Press the mixture into a 9×9 square coated cake pan. Bake the bars for 14 to 15 minutes, or until the edges are browned. Cool in the pan and cut into 8 servings.
Makes 8 bars ; Calories = 360 each
2 cups old-fashioned rolled oats (5 minute cooking)
¼ teaspoon of salt
½ cup maple syrup or honey
1/4 cup extra virgin olive oil
½ teaspoon cinnamon
½ cup slivered almonds or pecans
½ cup raisins
Preheat the oven to 375°F.
Measure the oats into a mixing bowl and stir in the salt. Make a well in the center of the oats, and pour in the maple syrup, extra virgin olive oil and the cinnamon. Mix thoroughly. A fork is the easiest way to mix the ingredients. Add the nuts, combine well and spread the mixture on a jelly roll pan, using a fork to spread it evenly.
Bake for 15 minutes, open the oven and stir the mixture with a fork to separate. Bake another 5 to 8 minutes or until golden brown. Watch the mixture as it can burn quickly. Remove from the oven and immediately transfer the mixture from the hot pan to a cool cookie sheet or clean cutting board to cool. When it has cooled, stir in the raisins. Store cooled in an airtight container.
Servings: 12 servings (about 4 cups total); Serving Size: 1/3 cup; Calories: 180
You will need one 5 x 9-inch loaf pan, preferably non-stick or unglazed, ceramic stoneware. Or a 12 cup muffin pan. The stoneware gives the bread a particularly nice crust. If neither is available, brush the sides of the pan with olive oil so the bread will release easily.
1 ½ cups whole wheat flour
½ teaspoon salt
1 cup loosely brown sugar
1 teaspoon baking soda
1 cup canned pumpkin (You will have some leftover)
½ cup extra-virgin olive oil
2 large eggs, beaten
¼ cup water
1 teaspoon cinnamon
¼ teaspoon ginger or cloves
½ cup walnut pieces
½ cup raisins
Preheat the oven to 350°F if making a loaf, 400ºF for muffins.
Measure the flour, salt, brown sugar and baking soda into a mixing bowl and stir with a fork to blend the ingredients together thoroughly. Be sure to break up any lumps in the brown sugar.
In a separate bowl, stir the remaining ingredients together until thoroughly blended. Gently stir the mixed dry ingredients into the pumpkin mixture just until combined. Do not over mix or the bread will not rise.
Pour into a loaf pan or 12 muffins cups. For the loaf, bake 50 to 60 minutes; for muffins, bake about 22 minutes. A toothpick or cake tester inserted into the center will comes out clean when the bread/ muffins are done. Let the bread/muffins cool in the pan slightly, five or ten minutes, then turn them out onto a wire rack and cool thoroughly.
Loaf: makes 8 slices; Calories= 370 a slice. Muffins: makes 12; calories = 250.