Amy's Happy Tummy

A few simple ingredients can make a very creamy, better-than-store-bought hummus that is so fantastic with vegetables, crackers, or bread. It also pairs well with pesto on a pita topped with cucumbers, tomatoes and avocado. Simply delightful! Ingredients: 1 (15 oz ish) can chickpeas  3/4 of the liquid from the can  3 tbsp of lemon juice  4 tbsp tahini  1/2 to 3/4 tsp salt  1 clove garlic  3/4 tsp cumin  2 tbsp extra virgin olive oil  Instructions: Blend all ingredients in a high speed blender. Refrigerate.

There's nothing like homemade bread. If the smell of it baking in the oven doesn't get you, then by the first bite, you'll be hooked. Once you start making homemade bread, it's hard to buy it from the store. Enjoy this simple homemade bread recipe that is sure to excite your taste buds. Ingredients: 2 3/4 cups of hot tap water 2 T active yeast 1/3 cup cane sugar (can use honey) 1/2 cup neutral oil 1 Tbsp salt 1 Tbsp lemon juice 1/2 cup gluten flour 1 cup unbleached flour 4 1/2 cups whole wheat flour Instructions: In KitchenAid mixing bowl (that’s what I use), combine: 3/4 hot tap water 2 T active yeast 1-2 T cane sugar (from 1/3 cup in recipe) 1 Tbsp whole wheat flour Stir together and let sit for 10 minutes, until it becomes raised and bubbly. Now add in: 2 C hot tap water The rest of the 1/3 cup cane sugar 1/4 cup neutral oil (canola oil or mild olive oil) 1 Tbsp salt 1 Tbsp lemon juice (not completely necessary) 1/2 cup gluten flour 1 cup unbleached flour 3 cups fine...

Communion is a special time made even better with yummy communion bread. What makes this recipe even better is that you can also use it as regular crackers for everyday use and pie crust as well. Ingredients: 1 cup unbleached flour  1 cup whole wheat flour  1 tbsp ground flax meal  1 tsp salt  1/2 cup neutral oil like canola or vegetable  1/2 cup warm water  Instructions: Mix all together, roll into two balls. Roll each ball out flat between two pieces of wax paper, put on cookie sheet, cut into crackers, and bake at 425 for 10 to 15 minutes.  I usually take the edge crackers out of the oven a few at a time as they look done. Great for communion bread, crackers, or pie crust