WHOLE GRAIN PEACH & CHERRY COBBLER

4 tablespoons unsalted butter
¾ cup whole wheat flour
¼ cup all purpose flour
½ teaspoon baking soda
¼ teaspoon salt
¾ cup turbinado sugar
1 cup plus 3 tablespoons whole milk
1 teaspoon vanilla extract
2 large white peaches, peeled and cut into wedges
1 cup cherries, stemmed, pitted and halved


Preheat the oven to 350 degrees F. Place the butter in an 8×8 baking dish. Place the dish in the oven until the butter melts.

Whisk together the flours, baking soda, salt and sugar in a large mixing bowl. Whisk in the milk and vanilla. Pour onto the melted butter without stirring. Gently arrange the peaches and cherries on top.

Bake in the preheated oven 40-45 minutes until set and brown. Cool to room temperature on a rack before serving.

Serves 6

FLOURLESS ALMOND COCOA BROWNIE

5 tablespoons unsalted butter, melted (or coconut oil)
1/4 cup cocoa powder
1/2 cup turbinado sugar
3 large eggs
1/4 teaspoon almond extract
1 cup almond meal
1/2 teaspoon baking powder
2 tablespoons shredded unsweetened coconut or sunflower seeds, optional


Butter an 8×8 inch cake pan. Place the baking rack in the middle of the oven. Preheat the oven to 350 degrees.

Whisk the butter and cocoa powder until well incorporated. Add the sugar, eggs and almond extract.
Whisk well to combine.

Combine the almond meal and baking powder in a separate bowl. Stir them into the wet mixture until you obtain a smooth uniform batter.

Transfer the batter into the prepared pan. Sprinkle the coconut or sunflower seeds on top, if using.

Bake until set, 20-25 minutes. Cool completely before cutting into bars.

Serves 8

HEALTHY SOFT-BAKED OAT BARS

1 1/3 cups apple sauce

1/2 teaspoon vanilla extract

1/4 cup turbinado sugar

1  2/3 cups rolled oats

2 tablespoons flax meal or whole wheat flour

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

1/2 cup sunflower seeds

1/2 cup raisins


Heat the oven to 350°F. Grease an 8×8-inch square baking pan with butter or oil.

Combine the apple sauce, vanilla and sugar in a medium mixing bowl. Add the rest of the ingredients and stir them in to combine.

Transfer the mixture to the baking pan. Level out the surface with a spatula. Bake for 35-40 minutes or until the sides are crusty and lightly browned.

Place the pan on a rack to cool. Once at room temperature, section into bars.

Serves 8

 

HOLIDAY FRUITCAKE

1.5 cup chopped dates
1 cup raisins (preferably mixed colors)
1 cup apple juice
1 tablespoon unsulphured molasses
3/4 cup unbleached all-purpose flour
2/3 cup whole wheat flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground clove
1/4 teaspoon salt
2/3 cup chopped pecans
1/3 cup turbinado sugar
4 tablespoons (1/2 stick) unsalted butter, melted and cooled
2 large eggs, beaten


Preheat the oven to 275 F. Butter a 9 inch cake pan and set aside.

Place the dates, raisins, apple juice and molasses in a medium pan. Cook over medium-low heat until hot but not boiling. Remove from the heat and let macerate 15 minutes.

Meanwhile, place the flours, baking powder, cinnamon, ginger, nutmeg, clove and salt in a medium bowl. Whisk to combine.

Add the flour mixture to the fruit and juice mixture. Add the rest of the ingredients and stir until well combined.

Transfer to the prepared pan. Bake until pale brown and a skewer inserted in the middle comes out clean, 55 to 60 minutes (about 75 minutes or longer if using a loaf pan). Allow to cool on a rack, unmold and cut. This is a rich cake that’s better cut into small portions and shared with friends.

12 servings

WHOLE GRAIN MAPLE LAVENDER CORNBREAD

1 cup yellow corn meal
3/4 cup whole wheat flour
1/3 cup turbinado sugar
1 tablespoon lavender buds
2 teaspoons baking powder
¼ teaspoon salt
1 cup whole milk
4 tablespoons unsalted butter, melted
2 tablespoons maple syrup
2 large eggs, beaten


Preheat the oven to 400 degrees F, oven rack in the middle. Butter an 8-inch pan or line a muffin tin with 12 paper cups.

Place the cornmeal, flour, sugar, lavender, baking powder and salt in a large bowl. Whisk to combine.

Add the milk, butter, maple syrup and beaten egg. Stir well to obtain a smooth batter.

Transfer to the prepared pan. Bake until a skewer comes out clean, 25 to 35 minutes (15 to 18 minutes if baking muffins).

Cool to room temperatures before cutting.

Serves 12

CRANBERRY SPELT BREAD

4 large eggs
¾ cup canola oil
¾ cup muscovado sugar
1 ½ teaspoons vanilla extract
1 ripe banana, mashed
Grated zest of 1 orange
1 ½ cups whole spelt flour
1 ½ teaspoons baking powder
½ teaspoon ground cinnamon
¼ teaspoon salt
1 cup fresh cranberries, halved

 


Preheat the oven to 375 degrees Fahrenheit. Line a 9X5 loaf pan with parchment paper.

Using an electric mixer, mix the eggs, oil, sugar, vanilla, mashed banana and orange zest until well combined. Sift the flour, baking powder, cinnamon and salt into a bowl and add to the wet mixture. Mix again until the batter is smooth and shiny. Fold in the cranberries.

Transfer the batter into the prepared pan. Bake until the cake is set and a skewer inserted in the center comes out almost clean, about 30 minutes.

Serves 8

Spelt Flour Cranberry Cake

GLUTEN-FREE MARBLE CAKE

1 stick unsalted butter, melted and cooled
1 cup brown sugar
6 large eggs
2 teaspoons vanilla
¼ cup milk
1 cup coconut flour
½ cup tapioca flour
1 teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt

2 tablespoons cocoa powder
1 tablespoon water

 


 
Preheat the oven to 350 degrees Fahrenheit. Butter and flour a 9- to 10-inch Bundt pan.

Using an electric mixer, whisk the butter, sugar, eggs and vanilla. Add the milk and mix again until well combined. Sift the coconut flour, tapioca flour, baking soda, soda powder and salt into a bowl. Add to the wet mixture and mix well to combine.

Pour half of the batter in a separate bowl. Add the cocoa powder and water and whisk to combine. Transfer the batters to the prepared pan alternating spoonfuls of vanilla and chocolate batter. Bake until the cake is set and slightly browned, 30 to 32 minutes. Cool before unmolding.
 

Serves 6 to 8

PUMPKIN BUTTER

If upon tasting the pumpkin butter, it feels a little bit heavy on spices, don’t worry. The sharpness of the spices will mellow down after the butter sits in the fridge for a day or so. Just be patient with it.

2 (15-ounce) cans pure pumpkin puree
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1 cup apple juice
1/2 cup brown sugar

 


Combine all of the ingredients in a large saucepan and stir well. Bring to a boil. Reduce heat to low and simmer for 30 minutes, stirring very frequently, until the mixture is thicker and darker.

Let cool and store in airtight containers. Keep the pumpkin butter refrigerated–it is not safe to can it!

Makes 2 cups

Adapted from Smitten Kitchen

pumpkin butter

BROWN RICE CHOCOLATE CHIP BANANA CAKE

4 large eggs, at room temp
2/3 cup turbinado sugar
¾ stick unsalted butter, melted and cooled
½ teaspoon vanilla extract
2 ripe bananas, smashed
1 ¼ cups brown rice flour
1 tablespoon tapioca flour
1 ½ teaspoons ground cinnamon
1 ½ teaspoons baking powder
½ teaspoon salt
1 cup semi-sweet chocolate chips

 


 
Preheat the oven to 375 degrees Fahrenheit. Butter a 9-inch cake pan.

Beat the eggs, sugar, butter and vanilla extract in a large bowl until smooth. Whisk in the smashed bananas.

Sift the brown rice flour, tapioca flour, cinnamon, baking powder and salt together into a bowl; whisk them into the liquid mixture until well combined. Fold in the chocolate chips.

Transfer the batter to the prepared pan. Bake until the cake is set and lightly browned, 25 to 35 minutes.
 
Serves 8

BUCKWHEAT CHOCOLATE CAKE

5 oz semisweet chocolate, chopped

2/3 cup canola oil

8 oz unsweetened apple sauce

3 tablespoons maple syrup or honey

4 large eggs

1 teaspoon vanilla extract

1 cup buckwheat flour

1 teaspoon baking powder

½ teaspoon salt

 


 

Place the rack in the center of the oven. Preheat the oven to 350 degrees Fahrenheit. Line an 8-inch pan with parchment paper.

Melt the chocolate with canola oil in a glass bowl in the microwave for 1 minute. Stir well to combine.

In a separate bowl whisk together the applesauce, maple syrup, eggs and vanilla. Whisk into the melted chocolate mixture. Sift in the rest of the ingredients. Whisk well to obtain a smooth batter.

Transfer the batter to the prepared pan. Bake until a skewer comes out clean, 30 minutes. Let cool on a rack.
 
Serves 8

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