Bev's Recipe Collection

• 1 1/2 C flour
• 2 t baking powder
• 2 t garlic powder
• 1/2 t baking soda
• 1/2 t salt
• 6 T butter, melted
• 1 egg
• 1 C milk
• 1/2 C frozen chopped spinach – thawed, drained and squeezed dry
• 1 C shredded cheddar cheese

Mix the first five ingredients.  Mix the last five ingredients in a separate bowl until evenly blended.  Slowly stir in the flour mixture to form a batter.  Spoon into 12 muffin cups.  Bake at 350 degrees for 35 minutes.

from allrecipes.com

6 cups flour
2/3 cup sucanat (or brown sugar)
2 Tbs cinnamon
3/4 tsp salt
1 stick butter
3 eggs
1/3 cup honey
1 cup buttermilk
1 Tbs vanilla
1 Tbs molasses

Whisk together the flour, sucanat, cinnamon, and salt. Mix in the remaining ingredients until combined. Divide the dough into 3 lumps. Wrap each lump in plastic wrap and chill in the fridge for a least 2 hours. Place the dough on a baking stone (or a parchment lined baking tray), and roll out to 1/8″ -1/4″ thickness. Cut into squares with a pizza cutter. Prick each piece with a fork. Bake at 325 for 20 minutes or until golden and starting to crisp on the edges (or desired crispness). Let cool on the trays (the crackers will harden as they cool). Enjoy!

1/2 cup butter
1 cup ricotta cheese (full fat)
1/2 cup sucanat
1/2 cup honey
1 large egg
1 tsp vanilla extract
2 cups flour
1/4 tsp baking soda
1 tsp  baking powder
1 cup chocolate chips

Whip the butter, ricotta, sucanat, honey, egg, and vanilla until combined. In a separate bowl whisk the flour, baking soda, and baking powder. Mix the flour mixture in with the butter mixture until combined. Add the chocolate chips. Chill for at least 1 hour. Shape into balls and bake at 350 for 12 minutes or until beginning to set.

Recipe from Cake Wiz

• 2 cups almond flour
• 1 tsp baking soda
• 1 tbsp cinnamon
• 1/2 tsp salt
• 1/2 cup raw almond butter
• 1/2 cup coconut oil
• 1/4 cup honey granules (or sugar)
• 1/4 cup honey
• 2 eggs
• 1 tsp pure vanilla extract

Whisk together the almond flour, baking soda, cinnamon, and salt. Add the remaining ingredients and mix until combined. (You may need to allow the dough to chill first for a little bit for the dough to be easier to work with). Shape into 3/4″balls and place on trays, flattening the dough till it’s about 1/4″ thick. Bake at 350 for 10 minutes, until set.Remove from trays. Eat fresh or cooled. These store well in the freezer for extra crunch.

Recipe adapted from Veggie Inspired

Crumb Topping:

• 1 cup flour
• 1 cup old fashioned oats
• 2/3 cup sucanat (or brown sugar)
• 1 tsp baking powder
• 1/2 tsp ground cinnamon
• sprinkles of salt
• 2/3 C butter, softened

Apple Filling:

• 8 cups peeled and thinly sliced apples
• 6 Tbsp butter, melted
• 1/4 cup flour
• 2 Tbsp lemon juice
• 3-6 Tbsp milk
• 1 tsp vanilla extract
• 1/2 cup sucanat (or brown sugar)
• 1 tsp ground cinnamon
• 1/2 t ground nutmeg
• sprinkles of salt

recipe adapted from Tastes Better from Scratch

Ingredients:

• 3 cups rolled oats
• 1/2 cup almonds, coarsely chopped
• 1/4 cup shredded coconut
• 1/4 cup sunflower seeds
• pinch of salt
• 2 ripe bananas, broken into smaller pieces
• 3 tbs coconut oil, room temperature (or softened slightly is too hard)
• 3 tbs maple syrup (or honey)
• 1/4 tsp vanilla

Combine the oats, almonds, coconut, sunflower seeds, and salt. In a separate bowl, mix  the banana, coconut oil, maple syrup, and vanilla with your hands until the  mixture is completely smooth.  Add the oats mixture to banana mixture and mix with your hands for about a minute, so all is well-coated and clumpy. Spread the granola evenly on a parchment lined baking sheet. Place in the middle of the oven and bake for 15-20 minutes. Check at around 10 minutes and turn the granola over with a spoon. Allow to cool completely before storing it in a container.

Adapted from Green Kitchen Stories

• 24 oz. tomatoes
• 8 cloves garlic, smashed, in their skins
• 2 15-oz cans chickpeas, rinsed
• olive oil
• salt and pepper
• 3 pounds chicken breasts
• 2 t paprika

Heat oven to 425 degrees. On parchment-lined jelly roll pans, toss tomatoes, garlic, and chickpeas with 4 T oil, 1/2 t salt, and 1/2 t pepper. Roast 10 minutes. Heat 2 T oil in large skillet on medium. Season chicken with paprika, 1 t salt, and 1 t pepper. Cook until golden brown on one side. Flip and cook 1 minute more. Transfer to baking sheet with tomatoes and chickpeas. Roast until cooked through, 6 minutes more. Before serving, discard garlic skins.

adapted from goodhousekeeping.com

• 2 eggs
• 1 mashed banana
• 1 tsp cinnamon
• 1 tsp vanilla

Combine using a mixer, and cook on a griddle.

• 1 C fine rice flour (Arrowhead Mills)
• 2/3 C chickpea flour
• 1 C tapioca starch
• 2 t ground ginger
• 1 t ground cinnamon
• 1 t baking powder
• 1 t baking soda
• 1/2 t salt
• 1/2 C olive oil
• 1 large egg
• 1 C fine sugar (honey granules powdered in a NutriBullet)
• 1/4 C molasses

In a bowl, blend the flour, starch, ginger, cinnamon, baking powder and soda, and salt. In a large bowl, use a hand mixer to combine the oil, egg, and sugar. Beat in the molasses. Stir in the dry ingredients until the dough is fully blended.

Form the dough into 1-inch balls. Place the balls about 2 inches apart on a baking stone.

Bake the cookies for 12 minutes, rotating the sheets halfway through. Allow them to cool for only 5 minutes. Use a metal spatula to transfer them to a cooling rack.

from Against the Grain by Nancy Cain (adapted by Faith)

This recipe is for those of you who want to know exactly how much of everything I happen to dump into the jar. 🙂

• 2 oz. feta cheese, chunked (2/3 cup)
• 3/16 t. garlic powder
• 3/16 t. parsley
• 1/8 t. basil
• a dash of salt, cumin, and ground mustard
• 1 cup olive oil

Combine in a jar.

It’s best chilled, but let it sit at room temperature for a little while before serving.

–Amy