A big thank you to Reagan Smith and the students of Dr. John G. Egnatoff school for having me come into their classroom to discuss German Culture. Three students went to the trouble of making Strudel, a traditional German dish! Delicious! I particularly enjoyed the many personal thank you cards sent by the students.
In addition to German history, pictures, and discussion, we looked at two of the healthy foods that Germany has given us, poppy seeds and sauerkraut. My German mother, who passed in 2013, was famous for her strudels and poppy seed dishes. Growing up, her family made a dessert from ground poppy seeds and sugar sprinkled over cooked macaroni! Poppy seeds are loaded with calcium (127 mg. in 1 tbsp.), high in fiber(1.7 grams in 1 tbsp), as well as significant amounts of magnesium, phosphorus, and potassium. The following recipe is what I served to allow the students to have a taste of poppy seeds. Of course the taste of sauerkraut was nowhere near as popular as the squares!
POPPY SEED SQUARES
Original recipe found in Harrowsmith, I’ve changed the white flour and sugar to whole foods, and revised it to be gluten and/or dairy free. These healthy little morsels made with whole grain flour and natural sugars, are tasty and nutritious!
1 3/4 cup whole grain spelt flour (use buckwheat flour for gluten-free with 1 1/2 tbsp. guar gum)
1 tsp. baking powder
1/4 tsp. baking soda
1 cup coconut sugar (use less if desired)
1/2 tsp. unrefined sea salt
1/2 cup butter, melted (use coconut oil for dairy-free)
1/3 cup honey
2 organic eggs
2 tbsp. unsweetened Almond Breeze, or milk of choice
1 tsp. vanilla
1 cup unsweetened organic desiccated coconut
1/2 cup poppy seeds
1. In a medium sized bowl, place flour, baking powder, baking soda, coconut sugar and salt. Stir to combine.
2. In a small saucepan on medium heat, melt the butter, add the honey and bring to a liquid.
3. In a small bowl, place eggs, vanilla, milk, butter and honey and stir to combine.
4. Add liquid ingredients to dry ingredients, and stir well to combine.
5. Add coconut and poppy seed and stir to combine.
6. Place in an oiled glass 9 x 13 pan.
7. Place in preheated oven of 350 F.
8. Bake for 15 minutes, turn heat to 325 F. and bake for another 5 minutes or until toothpick comes out clean.
9. Cool on a wire rack. Cut into squares to serve.