Gold and Brown Leaves with Butterflies

Gold Leaves
1 c cornmeal
1 c whole wheat flour
1/4 c red quinoa
3 t baking powder
1/4 c sugar or raw sugar
1 t salt
2 eggs or egg replacer
1 c milk or soy or rice milk
1/4 oil

Brown Leaves
1 c blue corn meal
1/2 c whole wheat flour
1/4 c acorn flour www.zionmarket.com
1/4 t salt
1 1/2 t baking powder
2 T sugar or raw sugar
1 egg or egg substitute
1 c milk or soy or rice milk
1/4 c oil

For both these recipes, mix ingredients, spray cookie sheet with oil, place leaf cookie cutters on pan, fill half way with bread mixture, very slowly lift cookie cutters, correcting edges as cutter is lifted, make marks for the veins of the leaves and cook in preheated oven at 425 degrees for 15-25 minutes, depending on the size of the leaves.
Serve with choice of butter or butter substitute, wild berry spread, hazelnut butter, etc.

Butterfly Cookies
1 1/2 c whole whole wheat pastry flour
1/4 t salt
1/4 c sugar or raw sugar
1/2 t baking powder
1/2 t grated lemon rind
1/2 t crushed dry raspberries
1/2 t vanilla
1/4 t cinnamon
1/4 c oil
1/4 c milk, soy milk or rice milk

Mix ingredients, roll out on floured board and cut with mini butterfly cookie cutters. Bake in preheated 425 degree oven for 5-7 minutes.

First Mountain Dinner- Bread

PINE CONES, RASPBERRY LEAVES AND BARK

Corn meal/acorn bread
1/3 c oil
1/3c sugar (or raw sugar-vegan)
l beaten egg (or egg replacer-vegan)
1 1/4 milk (or soy or rice milk-vegan)
1/3 c acorn flour
2/3 c flour
1 c cornmeal
1/2 T salt
3 t baking powder
Stir and spread on a cookie sheet, about 1/4 in thick. Bake at 35 for about 12 minutes. Cool.

Presentation
With knife, cut out pine cone shapes and add pine nuts. Cut strips for bark and spread with hazelnut butter and dust with chopped walnuts. For raspberry leaves, after cutting out leaf shapes, dust them with dried raspberry leaves. Serve with wild berry spread.