TWO D

-Shred beets and boil

-Add potato — boil, then let simmer for 5 minutes

-Add cabbage, some tomatoes  — boil, then let simmer for 5 minutes

-Add red pepper, celery, carrots — boil, then let simmer for 10 minutes

-Add salt, pepper, cayenne pepper, and dried dill to taste

For non-vegans: Enjoy with yogurt or sour cream

• 2 cups gluten-free all purpose baking flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup butter*
• 1/2 cup turbinado sugar
• 2 eggs, lightly beaten
• 3 tablespoons maple syrup
• 6 ripe bananas, mashed
• 1 1/2 cup coarsely chopped cranberries

*To make vegan: Replace the eggs with 2 additional bananas and use vegan margarine instead of butter.

(Baked by Anna ‘12, on 11/26/11)